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Peanut Crisps

December 7, 2019

Preparation time: 15 min.
Baking time: 10 min.
Oven temperature: 375°

Popular with both children and adults, these crisp drop cookies are simple to make and delicious.

For 3 dozen cookies you will need:

1/2 cup butter or margarine, softened
3/4 cup brown sugar, firmly packed
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup coarsely-chopped salted nuts
Granulated sugar

Preparation:

1. Cream together until light, the butter, brown sugar, egg and vanilla.

2. Mix the flour and soda. Add to creamed mixture. Stir until well blended.

3. Stir in peanuts.

4. Drop rounded teaspoonfuls onto ungreased cookie sheets.

5. Grease bottom of tumbler, dip in granulated sugar and use to flatten cookies.

6. Bake at 375°F for 10 minutes or until golden brown.

7. Remove at once to wire racks to cool. Store airtight or freeze.


©MCMLXXXV My Great Recipes. All Rights Reserved. Printed in Holland.

Tofu Sandwich Spread

November 25, 2019

Tofu Sandwich Spread
Preparation time: 10 min.

This nutritious spread resembles egg salad and is just as delicious. Spread it on rye or whole wheat bread and add sliced tomatoes and romaine or watercress. This spread also is good in pita bread.

For about 1 cup spread you will need:

8 oz. tofu, drained and rinsed
1 stalk celery, finely diced
2 green onions with tops, sliced
Few sprigs of parsley, chopped
2 Tbsp. mayonnaise
1/4 tsp. each dill weed and turmeric
1/2 tsp. each dry mustard and celery salt
1 Tbsp. finely chopped sweet pickle
Salt and black pepper
Sliced stuff olives

Preparation:

1. Mash tofu with hand masher or electric mixer.

2. Combine with celery, green onions, parsley, mayonnaise, dill weed, turmeric, mustard, celery salt and pickle. Add salt and black pepper to taste, mixing well.

3. Spoon into serving bowl. Garnish with sliced olives.

Good served with: Bread, greens and tomatoes for diners to make their own sandwiches.

Tips: For a salad, double the ingredients and fill hollowed-out tomatoes or green peppers. Serve on greens.


© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Tuna-Vegetable Chowder

November 5, 2019

1 cup diced uncooked potato (1 medium)
1 cup cut-up fresh or canned tomatoes
2 medium onions, cut into 1/4 inch slices
3/4 teaspoon celery seed
2 cups water
3 tablespoons margarine or butter
3 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 cups milk
2 cans (6 1/2 ounces each) tuna, drained
Snipped chives or parsley

Heat potato, tomatoes, onions, celery seed and water to boiling in saucepan. Cover and cook over medium heat until potato is tender, about 15 minutes.

Melt margarine over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add tuna to potato mixture; stir in sauce. Sprinkle with chives. 6 servings (about 1 1/2 cups each).


© Copyright 1981 by General Mills, All rights reserved. Printed in U.S.A.

Herring Salad

October 18, 2019

herring_revised

Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: deep covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
4 large herring
2/3 cup white vinegar
4 peppercorns
2 bay leaves
1 small onion
1 cucumber
2 red-skinned eating apples
2/3 cup sour cream*
seasoning
lemon juice

Garnish:
parsley

*You can buy cartons sour cream or use yogurt or fresh cream plus 1 tablespoon lemon juice

1. Remove heads, intestines and backbones from herring, leave about 1/2 inch of bone at tail end.

2. Roll herring, start at the head end and secure rolls by piercing fish with backbone left at the tail end.

3. Put fish into casserole, add vinegar, peppercorns, bay leaves, and sliced onion with scant 2 cups water.

4. Cover dish with lid and bake for time and at temperature given.

5. Cool in the liquid, then drain.

6. Skin and dice cucumber.

7. Core apples, leave skin on. Cut half apple into slices, dice the remainder.

8. Mix diced apple and cucumber.

9. Mix with cream and seasoning.

TO SERVE: Arrange cucumber mixture on a long dish, place herring rolls on top, garnish with apple slices, dipped in lemon juice, and parsley.

TO VARY: Dice herrings after cooking, mix with diced apple, onion, cucumber, add 2 diced hard-cooked eggs, 1 small diced cooked beet, 3 diced sweet dill pickle. Put into mold and leave for 1 hour.


PRINTED IN CANADA ©Copyright Paul Hamlyn Ltd. 1967

Two Family-Style Entrées

October 13, 2019

STUFFED BAKED FRANKS

1 pound (5 or 6) large frankfurters
1/4 cup minced onion
2 cups herb-seasoned stuffing mix
3/4 cup water
1/4 cup catsup
1 tablespoon sweet pickle relish
3 slices (3 ounces) American cheese, cut into strips

Advance preparation: Cut franks lengthwise almost to opposite side. Cook onion in butter till tender but not brown. Combine stuffing mix, onion, water, catsup, and relish; mix well. Mound stuffing atop franks. Place on baking sheet. Cover; chill till serving time.

Before serving: Bake in 400° oven for 10 to 15 minutes. Top franks with cheese strips; return to oven and heat about 3 minutes longer or till cheese melts. Makes 5 or 6 servings.

TUNA-BACON-MACARONI BOWL

1 7 1/4-ounce package macaroni and cheese dinner mix
1/2 cup American cheese spread
3/4 cup mayonnaise or salad dressing
1 9 1/4-ounce can tuna, drained and flaked
4 slices bacon, crisp-cooked, drained, and crumbled
4 hard-cooked eggs, chopped
1/4 cup sweet pickle relish
2 teaspoons prepared mustard

Advance preparation: Prepare macaroni and cheese dinner according to package directions; except up 1/2 cup milk instead of milk called for. Stir in cheese spread. Add mayonnaise, tuna, bacon, hard-cooked eggs, pickle relish, and mustard. Chill several hours.

Before serving: Spoon into a lettuce-lined bowl and garnish with additional bacon, if desired. Makes 6 servings.


©Meredith Corporation, MCMLXXVIII, All Rights Reserved. Printed in U.S.A.

Chicken Mousse

September 16, 2019


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

Beef Chowder & Cauliflower-Tuna Ahoy

September 4, 2019

1 1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 10 3/4 ounce cans condensed cream of celery soup
2 16-ounce cans tomatoes, cut up
1 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon salt

Advance preparation: Cook beef, celery, onion, and green pepper till meat is browned; drain. Add condensed soup, undrained tomatoes and corn, the parsley and salt. Simmer, covered, 30 minutes. Cool quickly. Pour into freezer containers. Seal, label, and freeze.

Before serving: In saucepan heat soup, covered, about 30 minutes or till bubbly. Stir often. Add salt to taste. Makes 8 to 10 servings.

CAULIFLOWER-TUNA AHOY
(Pictured on Divider Card)

Advance preparation: In large covered saucepan cook 1 cup chopped onion in 2 tablespoons water. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain two 6 1/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, top with buttered crumbs and sprinkle with paprika. (Bake unfrozen casserole in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, 4 servings each.


© Meredith Corporation, MCMLXXX. All Rights Reserved. Printed in U.S.A.