1 package of our German chocolate brownie mix 1 egg 1 teaspoon water 2 packages (8 ounces each) cream cheese, softened 2 eggs ¾ cup sugar 2 teaspoons vanilla 2 cups dairy sour cream ¼ cup sugar 1 tablespoon vanilla
Heat oven to 350°. In large mixer bowl, blend Brownie Mix, Coconut Frosting Mix, 1 egg and the water on low speed until mixture is crumbly. Press evenly in ungreased baking pan. 13x9x2 inches.
Beat cream cheese, 2 eggs, ¾ cup sugar and 2 teaspoons vanilla until smooth and fluffy. Spread over brownie mixture. Bake 20 to 25 minutes. Mix sour cream, ¼ cup sugar and 1 tablespoon vanilla until smooth. Spread over cheesecake. Cool. Refrigerate at least 8 hours. 20 servings.
Brownie Sandwiches
Prepare our German chocolate brownie mix as directed on package except – spread batter in greased jelly roll pan. 15½x10½x1 inch. Bake 15 to 20 minutes. Cool.
Prepare Coconut Frosting Mix as directed on package; spread over half the brownies. Cut brownies into 2 sections. With large spatula, lift unfrosted section and place over frosted brownies. Cut into bars 2½x2 inches. 15 servings.
Cook ¼ cup chopped onion and 2 tablespoons chopped green pepper in 2 tablespoons butter or margarine till tender; blend in 1 tablespoon all-purpose flour. Add: one 16-ounce can tomatoes, cut up; 1 teaspoon sugar; ¼ teaspoon salt and dash pepper. Cook and stir till bubbly. Pour into 4 individual casseroles. Arrange 3 Deviled Egg halves in each. Combine ½ cup fine dry bread crumbs and 2 teaspoons melted butter or margarine; sprinkle over eggs. Bake in 425° oven for 15 minutes. Makes 4 servings.
Deviled Eggs: Halve 6 hard-cooked eggs lengthwise; remove yolks and mash. Blend in ¼ cup mayonnaise or salad dressing, 1 teaspoon vinegar, 1 teaspoon prepared mustard, dash salt and dash pepper. Refill the egg whites with yolk mixture.
CHEESE SOUFFLÉ
Melt 6 tablespoons butter or margarine, blend in ½ cup all-purpose flour, ½ teaspoon salt, and dash cayenne. Add 1½ cups milk all at once. Cook and stir till thickened and bubbly. Remove from heat;. Add 12 ounces sharp cheddar cheese, shredded or diced. Stir till cheese melts. Beat 6 egg yolks till thick and lemon-colored. Slowly add cheese mixture, stirring constantly. Cool slightly.
With clean beaters, beat 6 egg whites till stiff peaks form (tips stand straight). Gradually pour cheese sauce over beaten egg whites, foling in thoroughly. Pour into ungreased 2-quart soufflé dish. Attach a “collar” to the soufflé dish. (For collar, measure enough foil to go around casserole plus a 2- to 3-inch overlap. Fold foil into thirds, lengthwise. Lightly butter one side . Letting collar extend 2 inches above the top of the casserole. buttered side in, fasten with tape.)
Bake soufflé in 300° over about 1 hour and 20 minutes to 1½ hours or till knife inserted off-center comes out clean. Gently peel off collar, serve soufflé immediately. Makes 6 servings.
2 tablespoons chopped onion 1 clove garlic, finely chopped 1 tablespoon vegetable oil 1 jar (15½ ounces) spaghetti sauce 1 can (9½ ounces) tuna, drained ¼ teaspoon dried oregano leaves 2 quarts water 1 tablespoon vegetable oil 1 teaspoon salt 7 ounces uncooked vermicelli ½ cup sliced pimiento-stuffed olives Grated Parmesan cheese (optional)
Cook and stir onion and garlic in 1 tablepoon oil in 10-inch skillet over medium heat until onion is tender. Stir in spaghetti sauce, tuan and oregano. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
Heat water, 1 tablespoon oil and the salt to boiling in 3-quart saucepan; add vermicelli. Cook until tender, 4 to 6 minutes; drain. Stir olives into sauce mixture; pour on vermicelli. Sprinkle with cheese. 4 servings.
½ cup currants ½ cup white raisins Hot water 1 quart beer or ale ⅔ cup sugar ½ cup pumpernickel bread crumbs 1 lemon, sliced 1 orange, sliced 1 stick cinnamon 12 cloves
Cover currants and raisins with hot water and let stand until plump and soft; drain. Add beer and stir in remaining ingredients. Refrigerate 3-5 hours, stirring occasionally. Remove fruit slices, cinnamon, and cloves. Serve in cups or mugs. Garnish with fruit slices if desired. Yield: About 1 quart.
Pour beer into large saucepan and let stand at room temperature until flat, about 3 hours. Heat until warm; do not bring to simmer; do not boil. Melt butter in skillet; stir in flour and sugar to form paste. Stir into beer. Squeeze juice from lime and add to beer. Add spices; bring to gentle simmer and cook slowly 10 minutes. Remove from heat. Stir in egg yolks. Serve warm, garnished with egg slices if desired. Yield: About 1 quart.
1 package cheese pizza mix 8 frankfurters 1 green pepper ½ cup grated cheddar or mozzarella cheese
Prepare pizza mix according to package directions. Slice each frankfurter on the diagonal, into 5 or 6 pieces. Arrange over tomato sauce on pizza. Slice green pepper; place around frankfurter slices. Sprinkle with additional cheese. Bake according to time and temperature on package. Makes 5 to 6 servings.
SUGGESTED MENU PREPARATION SCHEDULE
Hot Dog Pizza Artichokes Lemon Butter Pickled Green Chiles Soft Drinks Fresh Fruit Basket Oatmeal Cookies
Ahead of time, bake or buy cookies. Used packaged pizza mix (the kind with ingredients for dough and separate can of tomato sauce and cheese).
5:00PM Prepare Pizza dough according to package directions 5:10 Cut off top and tips of artichoke leaves; cook in boiling water 5:20 Slice hot dogs and peppers; arrange on pizza with cheese; bake 5:35 Arrange fruit basket; open chiles 5:40 Make lemon butter 5:50 Drain artichokes; serve with lemon butter 6:00 Bon appetit! Enjoy your dinner
To see what happens when a Steel Town Girl makes this recipe, visit Dinner Is Served 1972!
You will need: 1 small onion 1 lb. ripe tomatoes 1 small stick celery 3 tablespoons olive oil 1-2 cloves garlic, peeled several sprigs parsley salt and pepper 4 small or 2 medium-sized red mullet* chopped fresh parsley
*Other fish such as mackerel, grey mullet, or even cutlets or fillets of white fish can be cooked in the same way.
Chop the onion and tomatoes and slice the celery. Heat the olive oil in a saucepan and fry the chopped onion, garlic cloves, sliced celery and parsley for several minutes. When they begin to soften and colour add the chopped tomatoes and salt and pepper. Cover the pan and simmer very gently until pulped, about 30 minutes. Press through a sieve into a shallow flameproof dish and check the seasoning. The sauce should be rather thin so if necessary stir in a little water. Arrange the mullet, previously washed and dried, head to tail in the auce. Cook over low heat until tender, about 20 minutes, basting with sauce frequently. serve hot, in the same dish, sprinkled with freshly chopped parsley.
You will need 4/5 lb. beef, cut into thin strips ¼ cup butter 2 onions, cut into thin strips ⅓ lb. champignons, thinly sliced ½ cup flour 2 cups milk ¼ cup heavy cream ¼ teaspoon MSG (monosodium glutamate) (optional) 2 sprigs parsley, minced salt, pepper
Sauté the beef in butter in a heavy pot until browned. Add the vegetables. Brown the flour in a separate pan and add to the vegetables.
Add the milk, cream, salt, pepper and MSG. Simmer over low heat, stirring constantly, until thick. Ladle into a deep bowl and sprinkle with the minced parsley.
Cut the potatoes into strips and deep-fry. Season with salt and pepper. Boil the macaroni and season with salt and pepper. Sprinkle with the grated cheese. Serve with fried potatoes and macaroni separately.
4 veal cutlets, about 6 ounces each ¼ cup all-purpose flour 1 teaspoon salt Dash pepper 1 egg, slightly beaten 1 cup fine dry bread crumbs ¼ cup butter or margarine 4 Fried Eggs, see below 4 anchovy fillets 1 dill pickle, sliced lengthwise
Have meat man flatten the veal cutlets or pound them with a meat hammer until they are very thin.
Combine the flour, salt and pepper. Coat meat with flour mixture. Dip in the egg, then in the bread crumbs. Heat butter in a skillet. Fry meat in the butter over medium heat until golden brown and tender, turning to brown on both sides.
Place cutlets on a heated platter with 1 fried egg on top of each. Garnish with anchovies and pickle slices. Makes 4 servings.
FRIED EGGS: Heat 2 tablespoons butter or margarine in a skillet over medium heat. Slip 4 eggs into the skillet, one at a time. Add 1 teaspoon water; cover; cook 2 or 3 minutes, until whites are firm but tender.
Vintage Recipe Cards 