Monthly Archives: January 2012

Noodles a la Russe

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1 pound lean ground beef
2 green onions, chopped
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1 1/4 cups sour cream
1/3 cup grated Parmesan cheese
2 tablespoons chopped pimento
6 ounces wide egg noodles, cooked

Heat oven to 350°. Brown meat, green onions and garlic in a skillet; drain fat and season with salt and pepper. Mix together melted butter, sour cream, cheese and pimento. Add meat and sour cream mixture to noodles; pour into a 2-quart casserole and bake for 30 to 35 minutes, until lightly browned.

Serves
Preparation Time: 1 Hr.
Approximate calories per serving… 400

Suggested Menu
Noodles a la Russe
Buttered Broccoli
Sunshine Salad
Chocolate Sundaes

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

Tuna-Tomato Polenta

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3/4 cup cornmeal
1/4 cup cold water
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 1/2 cups boiling water
1 can (15 ounces) tomato sauce
2 cans (6 1/2 ounces each) tuna, drained and flaked
1 medium stalk celery, chopped (about 1/2 cup)
1/4 teaspoon dried basil leaves
3/4 cup grated Parmesan cheese
Sliced ripe olives

Mix cornmeal, cold water, salt and garlic salt thoroughly in 1 quart saucepan. Stir in boiling water. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 2 minutes. Reduce heat; cover and simmer 10 minutes. Spread cornmeal in ungreased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches. Refrigerate until firm, about 8 hours.

Heat oven to 350°. Mix tomato sauce, tuna, celery and basil. Spread 2/3 of the tuna mixture in ungreased baking dish, 12 x 8 x 1 3/4 or 13 1/3 x 8 3/4 x 1 3/4 inches. Cut cornmeal into 10 parts; place on tuna mixture in dish. Top cornmeal with remaining tuna mixture; sprinkle with cheese. Bake uncovered 25 minutes. Garnish with olives. 10 servings.

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

Spiced Orange-Apricot Ribs

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1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
4 pounds pork loin back ribs or spareribs
•••
Hickory Chips
•••
1/2 cup apricot preserves
1/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon lemon juice

Combine salt, ginger, coriander, paprika, and pepper; rub onto meaty side of ribs. COver; refrigerate 2 hours. About an hour before cooking time, soak hickory chips in enough water to cover.

Lace ribs accordion-style on spit rod. Secure the ribs with holding fork. Arrange hot coals on both sides of a shallow foil drip pan. Drain hickory chips, sprinkle some over coals. Attach spit; position drip pan under meat. Turn on motor; lower the grill hood or cover with foil tent. Grill ribs over hot coals about 1 hour or till done. Sprinkle the coals with dampened hickory chips every 20 minutes.

Combine apricot preserves, orange juice, soy sauce, and lemon juice. Brush ribs frequently with orange juice glaze during the last 15 minutes of cooking. heat and pass the remaining glaze. Garnish ribs with orange slices, if desired. Makes 4 servings.

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

Festive Chicken Salad Log

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1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise or salad dressing
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups finely cut-up cooked chicken
2 hard-cooked eggs, chopped
1/4 cup sliced green onions (2 to 3 medium)
3 green pepper rings
1 tablespoon toasted sesame seed
3 tablespoons chopped green onion or green pepper
3 tablespoons chopped pitted ripe olives
3 tablespoons chopped pimiento, drained
Crackers or bread rounds

Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs and 1/4 cup onions. Shape into log, 8×2 inches. Wrap in plastic wrap; refrigerate until firm about 4 hours.

Cut green pepper rings to make strips. Place strips diagonally across log, dividing into fourths as pictured. Sprinkle sesame seed on 1 section. Repeat with 3 tablespoons onion, the olives and pimiento on remaining sections. Serve with crackers. 10 to 12 servings.

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

Hot Orange Cider/Cheese Chips

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Hot Orange Cider

Heat equal amounts orange juice and apple cider just to boiling over low heat; pour into mugs. Stir in rum to taste (about 2 teaspoons per mug). Garnish with orange peel.

Cheese Chips

2 eggs, separated
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne red pepper
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1/2 cup finely crushed potato chips

Heat oven to 400°. Beat egg yolks, Worcestershire sauce and red pepper. Stir in cheese. Beat egg whites until stiff peaks form. Fold cheese mixture into egg whites; fold crushed potato chips into cheese-egg white mixture.

Drop filling by teaspoonfuls onto whole potato chips. Place on ungreased baking sheet. Bake until filling is puffed and brown, 5 to 6 minutes. Serve with eggplant centerpiece as pictures. About 30 appetizers.

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

Guacamole Salad

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1 tablespoon plus 1 teaspoon unflavored gelatin
1 1/2 cups cold water
2 medium avocados, mashed (about 1 1/2 cups)
1/4 cup lemon juice
1 medium stalk celery, thinly sliced (about 1/2 cup)
1 small tomato, peeled and chopped (about 1/2 cup)
2 green onions, chopped (about 3 tablespoons)
1 to 2 tablespoons chopped canned chilies
1 teaspoon salt
1/4 teaspoon red pepper sauce
Salad greens
Ripe olives
Cherry tomatoes

Sprinkle gelatin on 1/2 cup of the cold water in 1-quart saucepan: stir over low heat until gelatin is dissolved, about 3 minutes. Stir in remaining 1 cup cold water. Refrigerate until slightly thickened, about 40 minutes.

Mix avocados and lemon juice in large bowl. Stir in gelatin mixture, celery, tomato,onions, chilies, salt and pepper sauce. Pour into 4-cup mold. Refrigerate until firm, about 3 hours. Just before serving, unmold on salad greens and garnish with olives and tomatoes. 8 servings.

Timing Tip: If you want to serve at different times, Guacamole Salad will hold in refrigerator up to 24 hours.

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