Yearly Archives: 2009

Herbed Chicken & Artichokes

Ingredients

2 1/2 to 3 pound broiling chicken, cut up
Salt and pepper
1 cup chicken bouillon
1 clove garlic, minced
1 branch celery, cut in half
1/2 cup coarsely chopped carrots
Bouquet Garni: thyme, parsley, bay leaf
1 cup pearl onions, canned or fresh
4 medium fresh or 2 ounce can sliced mushrooms
4 1/4-ounce can artichokes

Directions

Preheat oven to 400°. Season chicken with salt an pepper. Broil in a shallow pan, skin side down, 15 to 20 minutes – until golden brown; turn and broil 15 minutes until brown. Place in a casserole. Pour off fat. Pour bouillon into pan to dissolve pan seasonings. Pour bouillon with pan juices over chicken. Reduce heat 350°. Add garlic, celery, carrots and bouquet garni (thyme, parsley and bay leaf tied in cheese-cloth), cover and bake for 1 hour. Add onions, mushrooms and artichokes during last 20 minutes of cooking.

Serves:4

Preparation time: 1 hour 45 min

Approximate calories per serving:225

Suggested Menu

Green Salad with Buttermilk Dressing
Herbed Chicken and Artichokes
Water-Pack Canned Peaches


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

How Much Meat To Buy

Each family makes its own decision on this topic. Here are helpful guides: 

Nutrition: To stay healthy, each member should have a minimum of 4 to 6 ounces of meat or meat alternate daily, which may be served at any meal. However, most people want more.

Individual Appetite: Active men and teen-agers usually desire more meat than children under ten.

Accompaniments: If the meal includes soup and several vegetables, less meat is necessary. Gravy of sauce extends meat flavor, too.

Meatiness of Cut: As a general guide:
Boneless meat: 1/4lb. per serving
Bone-in steaks, chops, roasts: 1/3 to 1/2 lb. per serving
Meat with large amount of bone: 3/4lb to 1 lb per serving
A 6-lb bone-in roast will provide 2 1/2 to 3lbs. of cooked boneless meat, enough fo 5 to 8 servings.

Time Available: Larger cuts take more cooking time, but leftovers may be used another day with little further cooking.

Storage Facilities: If you have a freezer, stock up. Have meat cut in meal-size portions before freezing to hasten thawing time.


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Frankfurters In Crust

Ingredients

8-ounce package refrigerated quick crescent rolls
1/3 cup mustard-pickle relish
6 frankfurters
2 tablespoons evaporated milk
1 tablespoon sesame seeds

Directions

Preheat oven to 375°. Unroll crescent rolls to a rectangular shape, pressing seams together. Spread relish over pastry, leaving a 1-inch border all around. Place frankfurters in rows of three down center of pastry; bring sides of dough together over frankfurters and press to seal; press ends of dough to seal. Place seam side down, on an ungreased baking pan. Perforate top of crust with the tines of a fork; brush with evaporated milk; sprinkle with sesame seeds. Bake 15 to 20 minutes – until golden brown. Slice crosswise to serve.

Serves: 3 to 4

Preparation time: 35 minutes

Approximate calories per serving:350

Suggested Menu

Waldorf Salad
Frankfurters in a Crust
Creamed Spinach
Strawberry Sundaes


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973


I actually made this recipe for my long-suffering husband Dave and the results were posted on my Open Salon blog. This is a family favourite, particularly amongst the Labretards.

 

Potato-Leek Potage

Ingredients

4 cups peeled and sliced potatoes
3 cups leeks,  thinly sliced (white parts only)
1½ quarts water
1½ teaspoon salt
½ cup heavy cream
¼ teaspoon white pepper
1 teaspoon freeze-dried chives
¼ pound bacon, crisply cooked and curled

Directions

When preparing vegetables, be sure leeks are carefully washed and free of sand. Simmer vegetables, covered, in salted water 50 minutes – until very tender. Remove from heat and mash vegetables with a fork; slowly stir in cream. Add pepper and more salt, if needed. Garnish with chives and bacon curls.

Serves: 12

Preparation time: 1 ½hr

Approximate calories per serving: 100

Suggested Menu

Potato-Leek Potage
Broiled Lamb Chops
Herbed Wax Beans
Orange Chiffon Cake


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Baked Eggplant a la Grecque

Ingredients

3 O-bone lamb chops
2 small eggplant
1/4 cup finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped pimento
1/2 teaspoon monosodium glutamate
1/2 teaspoon salt

Directions

Broil lamb chops; remove meat from bone and dice. Cut eggplant lengthwise and cook in 2 quarts boiling water for 8 minutes. Remove from water; carefully scoop out pulp, leaving a 1/2 inch thick shell. Chop pulp and add onions, green pepper, pimento, MSG, salt and diced meat. Fill eggplant shells with mixture and place in a lightly greased baking plan. Bake in 350° oven for 1 hour.

Serves: 4

Preparation time: 2 hours

Approximate calories per serving:220

Suggested Menu

Baked Eggplant a la Grecque
Cucumber Salad
Melon Balls with Mint


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Waldorf Salad

Ingredients

Dressing:
1 teaspoon salt
1/4 cup sugar
2 tablespoons butter, melted
6 tablespoons cream
3 eggs
6 tablespoons lemon juice

Salad:
2 tablespoons lemon juice
1 cup diced tart apple
1 cup sliced bananas
1 cup green grapes, halved
1 cup diced celery
1 cup miniature marshmallows
1/2 cup chopped pecans or walnuts

Directions

Combine salt, sugar, butter, cream and eggs in top of double boiler. Cook over boiling water, stirring constantly, until thick. Slowly stir in lemon juice. Set aside to cool. Sprinkle lemon juice over apples and bananas; combine with grapes and celery. Add marshmallows to cooled dressing and stir into salad. Stir in nuts and serve.

Serves: 4

Preparation time: 1 1/2 hour

Approximate calories per serving: 325

Suggested Menu

Waldorf Salad
Fried Chicken New Orleans
Broccoli with Lemon Slices
Devils Food Cake

Turkey With Noodles

Ingredients

1 pound ground turkey
2 tablespoons oil
2/3 cup chopped onion
1/3 cup chopped green pepper
1 clove garlic, chopped
1/4 pound fresh mushrooms, sliced
8-ounce package noodles
1/4 pound Cheddar cheese, shredded
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
28-ounce can tomatoes

Directions

In a large skillet, lightly brown turkey in oil. Add onions, green peppers, garlic and mushrooms; cook until onions are transparent. Arrange dry noodles over mixture; sprinkle with cheese, salt and peppers. Pour tomatoes on top; cover and bring to a boil. Reduce heat and simmer 30 minutes; stir mixture and cook 10 to 15 minutes longer.

Serves:6

Preparation time: 1 hour 15 minutes

Approximate calories per serving:400

Suggested Menu

Turkey with Noodles
Molded Waldorf Salad
Buttered Peas
Pumpkin Pie

Burger Beef Tiara

Ingredients

2 cups biscuit mix
1 1/2 pounds ground beef
1/4 cup chopped onion
1 can Chili-Beef Soup
1 package frozen green beans, cooked and drained
Salt and Pepper

Directions

Prepare biscuits using the directions on the package. Brown beef and onions in a skillet, while stirring. Add Chili-Beef soup and green beans. Adjust seasoning and add salt and pepper, if needed. Serve on a platter with biscuits circling the beef.

Serves: 4

Preparation time: 35 minutes

Approximate calories per serving: 500

Suggested Menu

Burger Beef Tiara
Fresh Vegetable Tray
Fresh Fruit in Season


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Frankfurter Crown

Ingredients

3 slices bacon
½ cup chopped onion
1 can Cream of Chicken Soup
¼ cup milk
3 cups sliced cooked potatoes
1 ½ cups cooked cut green beans
1 pound frankfurters

Directions

Heat oven to 350°. Crisply fry bacon slices, crumble and set aside. Drain off excess bacon fat and brown onions in remaining drippings. Stir in soup, milk, potatoes and green beans. Pour into a 1 ½ quart casserole. Cut frankfurters in half, and stand up around the edge of the baking dish. Bake for 30 minutes, top with bacon and serve.

Serves:4

Preparation time: 50 minutes

Approximate calories per serving: 520

Suggested Menu

Frankfurter Crown
Cole Slaw
Rhubarb Pie


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973


Shortly after this post originally appeared on my blog on Open Salon, I challenged a fellow blogger 1_Irritated_Mother and Salon’s food editor, Francis Lam, to try and recreate one of my vintage recipe cards. Here’s my attempt, and self-styled victory.

Emerald Cantalope

Ingredients

2 cantaloupes, cut in half and peeled
1 envelope lime-flavored low calorie gelatin
1/2 cup unsweetened pineapple tidbits, drained
3/4 cup rye crisp crumbs
Artificial sweetener to equal 2 teaspoons sugar
1/8 teaspoon cinnamon
2 tablespoons lemon juice

Directions

Prepare gelatin according to package directions, using1/4 cup less water than indicated. Chill until partially set; fold in drained pineapple. Arrange cataloupe halves on a shallow tray; fill in cavities with gelatin mixture and chill until set. Roll rye crisp with a rolling pin to make fine crumbs and add sugar substitute and cinnamon.  To serve: cut cantaloupe halves in half again; roll peeled side of wedges in lemon juice, then in crumbs to coat.

Serves: 8

Preparation time: 1 3/4hour

Approximate calories per serving: 50

Suggested Menu

Veal Piccata
Steamed Banana Squash
Emerald Cantaloupe


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

*For the sake of authenticity I have preserved the misspelling of cantaloupe (cantalope)  from the card in the title.  The front and back of the actual card have it spelled both ways.