Author Archives: iamsurly

Stuffed Peppers

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Ingredients

3 large green peppers, cut in half lengthwise
1 pound ground beef
1 clove garlic, crushed
2 tablespoons chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1 cup bread stuffing croutons
16 ounce can tomato sauce
1/4 cup shredded Mozzarella cheese

Directions

Preheat oven to 350°. Remove seeds from peppers and cook in boiling salted water 5 minutes; drain. Cook ground beef, garlic and onion in a skillet until onion is tender. Drain off fat. Stir in salt, pepper, oregano, croutons and 1 cup tomato sauce; heat through. Lightly stuff pepper halves with meat mixture. Spoon balance of sauce over meat and bake 20 minutes. Sprinkle with shredded cheese and bake 10 minutes longer, until cheese is melted.

Serves: 6

Preparation Time: 50 minutes

Approximate calories per serving: 300

Suggested Menu

Stuffed Peppers
Chopped Broccoli
Confetti Corn
Blueberry Pie

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

Thawing Time Guide: Frozen Meat

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You may skip thawing thin cuts, but allow 1 1/2 times the usual cooking period. Do thaw thin cuts if you are planning to shape or stuff slices, dredge them in flour or crumbs or roll in batter or eggs (coatings don’t adhere to frozen meats) or deep fat fry the meat. For even thawing, use the refrigerator even though it’s slower. Follow this guide:

Beef

           

Rolled Rib Roast  8 to 10 hours per pound
Standing Rib Roast 7 to 8 hours per pound
Rump 7 to 8 hours per pound
Sirloin Steak – 1 inch 8 to 10 hours per pound
Round Steak 5 to 6 hours, total thawing time
Ground Beef – 1lb pkg. 18 to 20 hours, total
Patties, separated 5 to 6 hours, total
Stew Meat – 1lb. pkg. 18 to 20 hours, total

Pork

Chops – 3/4 in. thick 4 to 5 hours, total
Cutlets 7 to 8 hours per pound
Steak 7 to 8 hours per pound
Sausage – 1lb pkg. 18 to 20 hours, total

Veal or Lamb

Chops, 1/2 to 3/4 in. thick 7 to 8 hours, total
Leg 7 to 8 hours, total

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

Italian Eggplant

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Ingredients

1 medium eggplant
Salt and pepper
2 eggs, slightly beaten
1/2 cup dry breadcrumbs
1/4 cup oil
10 1/2-ounce can meatless spaghetti sauce
1/2 pound Mozzarella cheese, thinly sliced
1/2 pint Ricotta cheese
1/3 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Directions

Preheat oven to 350°. Cut eggplant into 1/2 inch slices. Sprinkle with salt and pepper. Dip slices into eggs, then in breadcrumbs; brown in oil on both sides. Put half of the slices into a greased baking dish. Cover with half the sauce. Layer with mozzarella cheese and 1/2 cup of ricotta. Repeat sequences of layers ending with a topping of Parmesan cheese and Italian seasoning. Bake for 25 minutes until top is lightly browned and cheese is melted.

Serves: 4-6

Preparation Time: 50 minutes

Approximate calories per serving: 375

Suggested Menu

Green Salad
Italian Eggplant
Garlic Buttered Spaghetti
Spumoni and Cookies


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

Trifle

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Ingredients

2 eggs
1/8 teaspoon salt
1/4 cup sugar
1/2 cup half and half
1 1/2 tablespoons cornstarch
2 teaspoons vanilla
1 pound poundcake
1/2 cup Marsala or Port wine, or fruit juice
1/2 pound macaroons, crumbled
1 cup raspberry or strawberry jam
1 cup heavy cream
2 tablespoons sugar
2 tablespoons slivered almonds, toasted
Angelica or other green candies
Fresh strawberries

Directions

In the top of a double boiler, beat eggs, salt and 1/4 cup sugar with a rotary beater until thorougly blended. Add half and half and beat again. Dissolve cornstarch in a little of the liquid mixture and then add to mixture. Add 1 teaspoon vanilla. Still over boiling water, stir and cook until a soft custard consistency is reached. Set aside to cool.

Cut poundcake into 3/4 inch slices. Carefully toast and cut each slice into 3 rectangular fingers. Arrange cake pieces in the bottom of serving bowl. Sprinkle with 1/2 the wine or juice. Spread crumbled macaroons over cake and sprinkle with remaining wine or juice. Add a layer of jam and cover all with the cooled custard. Whip cream with remaining sugar and vanilla. Cover custard with the cream and decorate with almonds, angelica and fresh strawberries.

From the Kitchens of Dorothy Taylor

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

Pepper & Mushroom Pizza

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Ingredients

1/2 package compressed yeast
1/3 cup lukewarm water
1/4 cup oil
1 egg, slightly beaten
1 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon sugar
8 ounces Marinara or Pizza sauce
1/2 pound shredded Mozarella cheese
1/2 teaspoon crushed oregano
1 tablespoon chopped parsley
1 large green pepper, cut into strips
2 cans flat anchovy fillets
4-ounce can sliced mushrooms, drained
1/4 pound pepperoni, thinly sliced

Directions

Dissolve yeast in water; add 2 tablespoons oil and egg. Blend flour, salt and sugar. Stir yeast mixture into flour mixture. (If too stiff, add more water.) Knead until soft and pliable. Let rise in an oiled bowl until double in bulk – about 50 minutes. Heat oven to 425°. Roll out dough on floured board to fit 14-inch round pan. Line greased pan with dough; brush with 2 tablespoons oil; spread with sauce; sprinkle with cheese, oregano and parsley. Arrange anchovy and pepper strips to form squares. Alternately fill each square with slices of mushroom or pepperoni. Bake 20 to 25 minutes – until lightly browned.

Serves: 8

Preparation Time: 1 hour 45 minutes

Approximate calories per serving: 425

Suggested Menu

Pepper and Mushroom Pizza
Caesar Salad
Espresso Ice Cream

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

Alfalfa Sprout Salad

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Ingredients

1 pound spinach leaves, washed
2 tablespoons sunflower seeds
1 cucumber, sliced
1/2 cup sliced celery
1 sliced scallion
1 carrot, finely shredded
1 avocado, sliced or cubed
1/2 cup alfalfa sprouts

Directions

Place spinach leaves on serving platter; sprinkle with 1 tablespoon sunflower seeds. Top with a circle of cucumber slices. Pile celery and scallions in center of cucumber ring. Top with shredded carrot and remaining tablespoon of seeds. Layer on sliced or cubed avocado. Top with sprouts and garnish with a light sprinkling of sunflower seeds. Serve with a vinaigrette dressing flavored with Dijon mustard.

Serves: 4

Preparation Time: 15 minutes

Approximate calories per serving: 150

Suggested Menu

Lentil Soup
Hearth Baked Bread
Alfalfa Sprout Salad
Carrot Cake

Helpful Hint: Many other vegetables can be used to vary flavors and color, such as shredded beets, sliced mushrooms, sliced zucchini or cauliflower.


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


Party Burgers

1 Reply

Ingredients

3 pounds lean ground beef
2 tablespoons instant chopped onion
1/2 cup flat beer
2 teaspoon salt
1/2 teaspoon pepper
10 French rolls

Directions

Prepare coals. Mix all ingredients except rolls, form into 10 oval patties and grill 4 inches from flame to desired doneness. Place on split rolls, toasted on barbecue grill. Guests assemble their own international burgers from sauces and garnishes that follow:

Mexican Burger

Sauce: Mix 2 medium tomatoes, chopped; 1/2 small onion, chopped; 1/2 green pepper, chopped; 2 tablespoons bottled Taco sauce and salt to taste. Garnish: chopped avocado with shredded cheddar cheese.

Italian Burger

Sauce: 1 can Pizza sauce; 1/4 teaspoon garlic powder and 1/2 teaspoon Italian seasoning, mixed. Garnish: sliced ripe olives and shredded Mozzarella cheese.

French Burger

Sauce: Mix 4 chopped mushrooms; 1 tablespoon flour; 1/2 cup beef bouillon and 3 ounces bottled Diable sauce. Garnish: sliced mushrooms, sauteed in butter.

British Burger

Sauce: Mix 1/2 cup sour cream; 2 tablespoons mayonnaise and 1 to 2 tablespoons horseradish (to taste). Garnish: capers.

Serves: 10

Preparation Time: 1 1/4 hours

Approximate calories per serving: 375

From the Kitchens of Dorothy Taylor

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

Crab Nibbles

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Ingredients
1 pound sandwich egg bread, sliced (about 16 slices)
2 teaspoons dried Instant minced onion, toasted
2 teaspoons water
2/3 cup mayonnaise
1/4 teaspoon garlic powder
1 cup finely shredded medium cheddar cheese
15 cherry tomatoes
1/4 pound cooked crabmeat
2 tablespoons melted butter or margarine

Directions

Using a 1 1/2 inch round cookie cutter, cut about 80 rounds of bread. Mix instant onion and water; let stand 5 minutes. Blend together onion, mayonnaise, and 1/8 teaspoon of garlic powder; mound on bread rounds. Slice tomatoes very thinly; place tomato slice on cheese layer. Slice crabmeat into 1/4 inch slices; and place a slice on each tomato. Combine butter and remaining 1/8 teaspoon garlic powder; brush tops of crabmeat. Broil for 1 to 2 minutes to heat through.

Preparation Time: 1 hour

Makes 20 servings of 4 crab nibbles per person at approximately 130 calories per serving.

From the Kitchens of Dorothy Taylor

 

©1973 Curtin Publications, Inc. New York, NY

 

Sandwich Loaf

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Ingredients

4 hard-cooked eggs
1/4 cup mayonnaise
2 tablespoons chopped pimento
Salt and pepper
1-pound can salmon, drained
1 tablespoon lemon juice
2 tablespoons finely minced scallions
2 tablespoons finely minced celery
2 pounds cream cheese
3/4 cup sour cream
Small can chopped ripe olives, drained
1 tablespoon finely minced onion
2 tablespoons finely chopped walnuts
1 1/4-pound loaf white bread, crusts removed and cut horizontally into five layers.

Directions

Mash eggs with 2 tbls. mayonnaise and pimento; season. Reserve. Mash salmon with remaining mayonnaise, lemon juice, scallions, celery. Reserve. Blend cream cheese and sour cream. Mix 1/4 cheese mixture with onion and walnuts. Reserve. Mix 1/4 cheese with olives. Reserve. Tin 1/2 cup cheese with yellow food coloring. Reserve. Color balance of cheese with green food coloring. Reserve.

Assembly: Place bottom layer of bread on serving platter; spread with salmon filling. Add layer of bread spread with cheese-onion-walnut filling. On third layer of bread spread egg filling. On fourth layer, spread cheese-olive filling. Top with final layer of bread.

To finish:  frost top and sides of loaf with green-tinted cheese; make a decorative border of yellow cheese. Garnish with fresh flower or use other garniture – radish roses, carrot curls and stuffed olives.

Serves: 16

Preparation time: 1 hour

Approximate calories per serving: 335

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

Shepherds Pie

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Ingredients

2 cups sweet potatoes, mashed
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons flour
2 cups beef bouillon, heated
2 cups cooked lamb, cubed
2/3 cup diced celery
2/3 cup diced carrots
4-ounce can whole mushrooms, drained
1/4 teaspoon crushed rosemary
1 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 400°. Add brown sugar, 2 tablespoons butter and 1/4 teaspoon salt to mashed sweet potatoes; reserve. Melt 2 tablespoons butter in a skillet and sauté onions and green pepper. Blend in flour and cook over low heat 3 minutes. Slowly add hot bouillon, stirring and cooking until the consistency of a thin sauce.  Add lamb, celery, carrots, mushrooms, rosemary, salt and pepper. Turn into a greased casserole. Arrange sweet potatoes around the edge (use a pastry tube for a more decorative effect). Bake for 20 minutes or until potatoes are lightly browned.

Serves: 4

Preparation time: 1 hour

Approximate calories per serving: 430

Suggested Menu

Shepherd’s Pie
Green Peas and Onions
Minted Apple Sauce
Chocolate Cake

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