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Orange Salad

March 23, 2017

Preparation time: 15 mins.
Main Utensil: sharp knife

For 4 people you need:
3-4 large oranges

French or vinaigrette dressing:
1 teaspoon made mustard
pinch salt
shake pepper
pinch sugar
scant 1/4 cup oil
1-2 tablespoons vinegar or lemon juice


1. Cut the peel away from the oranges in such a way that you remove the white pith as well – this is quite difficult to do unless you have a very sharp knife. Cut the segments of orange away from the skin and remove any seeds.

2. To make French dressing: Blend mustard with other seasonings and the sugar, work in the oil with a wooden or metal spoon, then finally add the vinegar or lemon juice. A larger amount can be made and stored in a screw-topped jar.

3. Arrange the segments of orange on a bed of lettuce and top with a little French dressing.

TO SERVE: AN orange salad can be served with prawns or shrimp, hard cooked eggs, and radishes as the picture. It can also be served with duck or goose in place of or as well as vegetables.

TO VARY: Grapefruit may be used in place of orange, but sweeten the dressing a little bit more.

PRINTED IN CANADA © Copyright Paul Hamlyn Ltd 1967

Pink Squirrel (Orange-Banana Bread)

March 20, 2017


1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup butter
2/3 cup sugar
3/4 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 beaten eggs
1 cup mashed ripe banana
3 tablespoons Grand Marnier
1/2 cup chopped walnuts

Preheat oven to 350 F. Sift together flower and baking powder, set aside. Cream butter, gradually add sugar, grated lemon and orange rinds, and blend until smooth. Beat in eggs, mashed banana, and Grand Marnier. Add flour-baking powder mixture a little at a time, stirring thoroughly.

Yield: 1 loaf.


Macerated fruit cocktails go well with banana bread and coffee; serve them instead of an after-dinner drink if you like, or as a dessert to be followed by Pink Squirrels.

Select fresh fruit in season, peel, remove seeds or cores, and chop into bite-size pieces. Place in large bowl and fill with orange juice to cover fruit. Add 1/2 cup brandy. Marinate, covered, 24 hours. To serve, drain fruit and place in sherbet glasses or punch cups.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Cinnamon Swirl Oat Loaf

March 7, 2017

Preparation time: 20 to 30 min.
Rising time: 2 hrs.
Oven temperature: 375°F
Baking time: 25 to 30 min.

Sour cream adds richness, flavor and texture to this bread flecked with the color of uncooked rolled oats and unprocessed bran flakes. A swirl of fragrant cinnamon flavors every slice.

For 2 loaves you will need:

1 pkg. active dry yeast
1 cup water (105°F to 115°F)
1/4 cup sugar
2 tsp. salt
1 cup sour cream
1 cup uncooked quick rolled oats
1/2 cup unprocessed bran flakes
4 to 4 1/2 cups unbleached all-purpose flour
2 tsp. ground cinnamon


1. In a large bowl, dissolve the yeast in the warm water; add sugar, salt and sour cream. Let stand 5 minutes until yeast begins to foam.

2. Add rolled oats, bran flakes and flour, 1 cup at a a time beating with wooden spoon to keep mixture smooth.

3. When dough is stiff, cover and let stand 15 minutes. Turn out onto lightly floured board and knead 10 minutes until springy.

4. Turn dough into lightly buttered bowl. Cover and let rise in warm place until doubled, about 1 hour.

5. Turn out onto lightly oiled surface and divide into two parts. Roll or pat out each part to make a rectangle about 12-by-8 inches. Sprinkle each rectangle with 1 tsp. of the cinnamon.

6. Roll each rectangle up, squeezing out air bubbles into shape loaves. Place in greased loaf pans.

7. Let rise until doubled, about 1 hour. Bake 25 to 30 minutes until a skewer comes out clean. Cool on rack.

Tips: Serve the bread with either honey or butter.


Beef and Barley Soup

February 23, 2017


5 slices bacon
1-pound beef chuck roast or steak, cut into 1-inch pieces
2 large onions, shopped (about 2 cups)
2 cloves garlic, finely chopped
2 cans (10 1/2 ounces each) condensed beef broth
2 cups water
1/4 cup regular barley
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon caraway seed
1/8 teaspoon dried marjoram leaves
3 medium potatoes, cut into 1/2-inch pieces
2 medium carrots, sliced (about 1 cup)
2 medium celery stalks, sliced
1 can (16 ounces) stewed tomatoes
1 package (10 ounces) frozen green peas, broken apart
1 can (4 ounces) mushroom stems and pieces

Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in potatoes, carrots, celery, tomatoes, frozen peas and mushrooms (with liquid). Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 30 to 40 minutes. Crumble bacon; sprinkle over soup. 8 servings.

Timing Tip: If you want to serve at different times, Beef and Barley Soup will hold covered over low heat up to 1 hour.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Nightmare (Vienna Toast Kebabs)

February 23, 2017


Vienna Toast Kebabs

2 cans (5-oz size) Vienna sausages (14 sausages)
28 cubes (i inch each) white bread
1/4 cup (1/2 stick) melted butter
1/4 cup grated Parmesan cheese
14 cherry tomatoes
Blue Cheese Dip

Cut Vienna sausages in half, crosswise, and set aside.Brush bread cubes with melted butter and sprinkle with Parmesan cheese. Prepare skewers: Spear one Vienna sausage half on wooden 8-inch cocktail skewer; spear cube of bread and press next to sausage; follow with second sausage half and bread cube.

Repeat on remaining skewers. Shortly before serving, preheat oven to broil. Place skewers on baking sheet and put under broiler; broil until bread is browned, turning once (about 2 minutes).

Remove from oven. Spear end of each skewer with cherry tomato. Serve with Blue Cheese Dip.

Yield: 14 kebabs

Blue Cheese Dip

1/4 pound blue cheese
1/2 cup dairy sour cream
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce

Crumble blue cheese and gently blend in sour cream and sherry; add in Worcestershire sauce. Serve in bowl surrounded by kebabs.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Stuffed Zucchini

February 16, 2017


6 medium zucchini
1-1/2 lbs. ground beef
4 slices bread
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese
1 tbsp. finely chopped onion
1 egg
salt and pepper
2 10-1/2-oz cans condensed tomato soup
3/4 cup water

Wash zucchini, do not peel. Cut off thin slices at ends. Boil for 10 min. Cool. Cut in half lengthwise, scoop out pulp, drain cut side down on rack. Finely chop pulp. Soak bread in water for few minutes, squeeze dry. Mix thoroughly with chopped zucchini, meat, parsley, Parmesan, onion and egg. Season to taste. Fill zucchini shells with meat mixture. Place in lightly greased shallow baking dish. Shape any leftover meat into meatballs, back with zucchini. Mix tomato soup with water, pour over zucchini. Bake at 350°F. for 45 min. Makes 6 servings with enough sauce for rice or noodles.

Suggested Menu and Preparation Schedule
Stuffed Zucchini
Fluffy Rice
Mixed Green Salad with Marinated Julienne Carrots
Brownie Pie a la Mode

*4:00pm  Prepare Zucchini for Baking
*4:30        Prepare Salad Greens. Chill.
*4:45        Marinate Carrots in French Dressing
*5:00        Prepare Brownie Pie
5:30         Prepare Rice
5:50         Add Dressing to Salad. Top with Carrots.
6:00        Bon Appetit! Enjoy Your Dinner!
After dinner serve Brownie Pie a la Mode
*May be prepared earlier in the day. Do not refrigerate Brownie Pie.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions, Inc. All Rights Reserved

Canadian Soul Kiss (Sole and Salmon Roulade with Green Sauce)

February 14, 2017

Sole and Salmon Roulade with Green Sauce
2-3 sole or flounder fillets
1/4 pound thinly sliced smoked salmon
3 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon white pepper
2 tablespoons capers
Green Sauce
(see below)

Preheat oven to 350 F. Cut sole into thin strips, 3/4-inch wide and 4-5 inches long. Lay strips of smoked salmon on sole strips. Roll up and secure with wooden pick. Arrange on lightly oiled baking sheet; dot with butter and sprinkle with lemon juice. Bake 20 minutes. Remove, cool, and chill. Arrange on serving dish and sprinkle with pepper and capers. Serve with Green Sauce.
Yield: About 8-12 servings.

Green Sauce

1 cup mayonnaise
2 tablespoons freshly grated horseradish
2 tablespoons lemon juice
1/2 cup finely minced parsley
1 tablespoon fresh chervil, chopped (or 1 teaspoon dry)
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dry)
1 tablespoon fresh basil, chopped (or 1 teaspoon dry)

Combine ingredients and purée in blender or food processor. Serve cold. If using dried herbs, intensify green color of sauce by adding 1-2 drops green food coloring if desired.

Yield: About 1 1/2 cups sauce.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.