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Cabbage Rolls in Golden Sauce

May 20, 2019

12 large cabbage leaves
1 1/2 pounds ground beef
1 cup finely minced cabbage
1/4 cup grated onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon monosodium glutamate (MSG)
1/2 cup soft bread crumbs
1/4 cup water
2 eggs beaten
1/3 cup butter or margarine
1/4 cup honey
1/4 cup molasses
3 tablespoons water

Heat oven to 350°. Pour boiling water over cabbage leaves and let stand 5 minutes to soften. In a bowl, combine ground beef, minced cabbage, onion, salt, pepper, MSG bread crumbs. 1/4 cup water and eggs. Mix well and divide into 12 equal cylinder-shaped rolls. Arrange each roll in center of a scalded cabbage leaf. Fold over two sides o leaves and roll. Place rolls, folded side down, in baking dish. (Any extra cabbage can be coarsely chopped and layered under rolls). BLend butter or margarine, honey, molasses and 3 tablespoons water. Pour over rolls and bake about 45 minutes until browned. Turn rolls after 25 minutes to brown evenly.

Serves 6
Preprartion time: 1 Hr.,15 min.
Approximate calories per serving... 460


SUGGESTED MENU
Tomato-Watercress Salad
Cabbage Rolls in Golden Sauce
Buttered Baby Carrots
Corn Bread
Parslied Potatoes
Cinnamon Baked Apples


©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

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Kofta Curry

May 13, 2019

Preparation time 10 minutes
Cooking time 25-30 minutes
To serve 4

You will need
Koftas:
1 dessertspoon mint leaves
1 medium-sized onion
1 clove garlic, peeled
1 lb. finely minced meat
2 teaspoons salt
1/4 teaspoon chilli powder
1/4 teaspoon clove powder
1/4 teaspoon ginger powder

Curry:
1-inch piece fresh ginger
1 tomato
1 clove garlic, peeled
1/4 pint (U.S. 5/8 cup) water
1/2 teaspoon ginger powder
1 medium-sized onion
2 oz. cooking fat
1 pint (U.S. 2 1/2 cups) yoghurt
1 dessertspoon coriander powder

Chop the mint finely. Chop the onion and garlic. Put the mince in a bowl with the mint, chopped garlic and onion. Mix and add the salt, chilli, clove and ginger powders. Make into balls the size of a large walnut. Scrap the ginger and chop very finely. Chop the toamto coarsely, crush the garlic and add to the water and ginger powder. Slice the onion finely. Heat the fat and fry onions till cream coloured. Add the tomato, yoghurt and coriander powder and simmer for 15 minutes. Now add the garlic water and simmer for 5 minutes and add the meat balls. Cover and cook gently till the meat is cooked. If more gravy is required add 1/4 pint (U.S. 5/8 cup) hot water and simmer for 5 minutes more. Serve with rice.


© Shufunotomo Col, Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Cottage Cheese and Kidney Bean Salad

May 10, 2019


©1963 Knox Gelatine, Inc. Johnstown, New York, Printed in U.S.A.

Haitian Rice Ring

April 25, 2019

RICE RING
2 teaspoons salt
1 tablespoon butter or margarine
1 bay leaf
1/2 teaspoon turmeric
1 1/2 cups raw long-grain white rice

FILLING
2 tablespoons salad oil
1/2 cup chopped onion
1 cup green pepper cut in 1/2-inch cubes
1 cup red pepper, cut in 1/2-inch cubes
1 large tomato (8 oz), peeled and chopped
1 pkg (6 oz) frozen crabmeat, thawed
1/2 teaspoon dried thyme leaves
Dash cayenne
1/2 cup dry white wine
1 can (7 oz) tuna, drained and flaked
1 can (7 3/4 oz) salmon, drained and flaked

1 tablespoon chopped parsley
Salad greens

1. Make Rice Ring: Oil a 4 1/2-cup ring mold. In 5-quart Dutch oven, combine 3 1/2 cups water, salt, butter, bay leaf, and turmeric.

2. Bring to boiling. Add rice. Simmer, covered, 25 minutes, or just until water is absorbed and rice is tender.

3. Remove bay leaf. Pack rice into prepared mold. Refrigerate, covered, 2 hours, until chilled.

4. Make Filling: In hot oil medium skillet, sauté onion, stirring, 5 minutes, until golden.

5. Add green and red peppers, tomato, crabmeat, thyme, cayenne, and white wine. Simmer, uncovered, 10 minutes.

6. Add tuna and salmon; toss lightly to combine. Turn into bowl. Refrigerate, covered, 2 hours, until chilled.

7. To serve: Run spatula around edge of mold; invert onto cold serving platter; remove mold. Fill center with filling. Sprinkle with parsley. Garnish with greens. Makes 6 to 8 servings.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Southwestern Chili Chicken

April 22, 2019

1 cup water
1/2 medium green pepper, chopped
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
1 cup skim milk
2 slices enriched white bread
1 pound cooked white meat chicken, cubed
1 chili pepper, finely chopped

Combine water, green pepper, and broth mix, in saucepan. Cook over moderate heat, stirring frequently, for 20 minutes. Add skim milk. Tear bread into small pieces and place in blender container; process at medium speed, to make crumbs. Add crumbs to bouillon mixture. Bring to just below boiling point and cook until sauce is thickened. Add chicken and chili pepper; heat. Mix well and divide evenly into soup bowls. Makes 4 luncheon servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Celebration Cakes

April 21, 2019

EASTER CAKE

Grease and flour 2 round layer pans, 9 x 1 1/2 inches
Bake as directed on package…… 1 package of our lemon cake mix
Prepare as directed on package….1 package of our lemon fluff frosting mix

Cook cake layers completely, fill and frost them.
Shake in tightly covered jar….. about 3/4 cup flaked coconut, few drops green food color

Sprinkle coconut on top of cake to make a grass nest. Fill nest with candy Easter eggs and jelly beans.

HEART CAKE

Grease and flour 1 square pan, 8x8x2 inches, and 1 round layer pan, 8×1 1/2 inches.

Prepare as directed on package…. 1 package of our white cake mix

Divide the batter between the square and round pans. Bake square pan 25 to 30 minutes, round pan 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.

Place square layer on tray. Cut round layer in half. Place cut edge of each half against the top sides of the square to make a heart shape. Frost with your favorite frosting and decorate with red cinnamon hearts.


© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Glazed Ham and Peaches

April 19, 2019

Cooking time: see stage 2
Preparation time: 15 mins.
Main cooking utensils: saucepan, roasting dish
Oven temperature: 400°F
Oven position: center

You will need:
1/3 – 1/2 lb. ham per person*

Glaze:
(sufficient for a 4- to 5-lb. piece of ham and for stuffing the peaches)
1/2 cup brown sugar
1/2 cup peach syrup
1/2 – 2/3 cup seedless white raisins
medium or large can peach halves

1. Ham, unless mild-cure, should be soaked for 24 hours in cold water.

2. When boiling ham, put into fresh cold water and allow approximately 25 minutes per lb. and 25 minutes over.

3. Mix the brown sugar with the peach syrup and raisins.

4. Remove the thick rind from the ham. Cut fat, of the glaze and place in the pan in the oven for approximately 20 minutes.

TO SERVE: Garnish with halves of peaches filled with the glaze. If serving hot, these can be warmed through in the oven. If serving cold, the peaches should not be cooked.

TO VARY: The treacle glaze on Card 22, or the apricot on Card 24 may also be used.
*For choice of ham see Card 17.


Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967