Author Archives: iamsurly

Beef Tongue with Sauce – Raisin Sauce

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beef_tongue_sauce

Buy a 3 – to 5 – pound fresh or smoked beef tongue. Allow 4 to 5 ounces meat per person. Put tongue in a deep sauce pot; cover with cold water. Add 1 tablespoon salt; 1 small onion studded with whole cloves; 1 small onion, sliced; 6 peppercorns and 1 bay leaf. Bring to a boil; then simmer 2 1/2 to 3 hours or until tender. Drain meat; cool slightly. Cut off bones and gristle at thick end; slit skit on underside from end to end. Peel off skin by pulling skin from thick end to top. Slice diagonally. Serve topped wit Raisin Sauce (See below).

Raisin Sauce

Water
1/2 cup sugar
1/2 cup raisins
2 tablespoons butter of margarine
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon chives
1/2 cup currant jelly
1 teaspoon cornstarch

Mix 1/2 cup water with sugar in saucepan; heat to boiling. Stir until sugar dissolves; boil 5 minutes. Add raisins, and next 6 ingredients. Stir until jelly dissolves. Dissolve cornstarch in a little cold water; add to sauce. Cook and stir over low heat until thickened. Makes 6 servings.

Published by – COOKINDEX – Division of H.S. Stuttman Co. Inc. New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Hungary – Pork-Kraut Stew

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pork_kraut_stew

2 pounds pork stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
2 medium onions, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups water
1 tablespoon paprika
2 teaspoons instant chicken bouillon
1 1/2 teaspoons caraway seed
1 teaspoon salt
1/8 teaspoon pepper
1 can (27 ounces) sauerkraut, drained
Snipped parsley
1 carton (8 ounces) dairy sour cream

Cook and stir pork stew meat in oil in 10-inch skillet over medium heat until pork is brown; drain on paper towels. Cook and stir onions and garlic in same skillet until onions are tender. Stir in pork, water, paprika, instant bouillon, caraway seed, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in sauerkraut into pork mixture. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley and serve with sour cream. 6 to 8 servings.

Hungarian Holiday Stew: Stir a mixture of 1/4 cup water and 2 tablespoons flour into pork mixture after second simmering. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat just until mixture is hot. Sprinkle with parsley.

From Hungary, and in the tradition of Gulyás.

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

Piggybank Pork Bake

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piggy_bank_pork

4 ounces uncooked fine noodles
2 tablespoons shortening
2 cups cut-up cooked pork
1 can (10 1/2 ounces) condensed cream of chicken soup
1 can (8 ounces) whole kernel corn
1 can (2 ounces) sliced pimiento
1 cup shredded sharp Cheddar cheese (about 4 ounces)
1 medium green pepper, finely chopped

Heat oven to 375°. Cook noodles as directed on package; drain. Melt shortening in large skillet; brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid), pimiento (with liquid), cheese and green pepper.

Pour into ungreased 1-quart casserole. Bake uncovered 45 minutes, stirring occasionally. 6 servings.

To make saucy pimiento garnish (pictured), cut a canned whole pimiento into a piggybank shape and use a clove for an eye.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Velvet Cheese Soup

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velvet_cheese_soup

2 cups skim milk
8 ounces Cheddar cheese, grated
3 cups water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
2 packets instant beef broth and seasoning mix or 2 beef bouillon cubes
1 1/2 cups (10-ounce package) frozen chopped broccoli, thawed
1/4 cup pimentos
2 tablespoons dehydrated onion flakes
1 teaspoon imitation butter flavoring
Salt to taste
Pepper to taste

Combine milk and cheese in a saucepan. Stir over low heat until cheese begins to melt. Add water and broth mixes. Stir until cheese is completely melted. Add remaining ingredients. Cook over low heat, 5 minutes longer, stirring frequently, until broccoli is tender. Divide evenly. Makes 4 luncheon servings.

Copyright © Weight Watchers International Inc. 1974 All rights reserved. Printed in U.S.A.

Veal Elegante

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veal_elegante
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup chicken broth
1/2 cup grated Swiss cheese
6 veal cutlets, pounded thin
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/4 cup dried bread crumbs
2 tablespoons butter
2 tablespoons oil
12 pieces cooked King crab
12 cooked asparagus spears
4 tablespoons grated Parmesan cheese

Over low heat, melt 2 tablespoons butter. Add 2 tablespoons flour and 1/2 teaspoon salt; stir until blended. Slowly add milk and broth; stirring constantly. Cook until thickened; stir in Swiss cheese. Set aside. Mix 1/4 cup flour, salt and pepper. Dip each veal cutlet first in flour, then in beaten egg, then bread crumbs. Heat oil and butter in skillet; sauté cutlets over medium heat until well browned. Arrange cutlets in a broiling pan; top each with two pieces of crabmeat, two stalks of asparagus and reserved Mornay sauce. Sprinkle tops with Parmesan; broil until sauce i heated through and lightly browned.

Serves 6
Preparation tim: 1 1/4 HR.
Approximate calories per serving: 400

SUGGESTED MENU

Vegetable Soup
Veal Elegante
Potatoes Anna
Iced Melon

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

Frankfurter Spectacular

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frankfurter_spectacular

8 ounces frankfurters (see Note)
1 tart medium apple, cored and diced
1/4 medium pineapple, diced
4 ounces canned onions
1/2 cup sliced canned carrots
1/4 cup chicken bouillon
1 tablespoon tomato juice
1 tablespoon lemon juice
1/2 tablespoon cider vinegar
1/2 teaspoon curry powder
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon coriander seeds

Slice frankfurters lengthwise, but do not cut all the way through. Broil, about 3 inches from source of heat, 6 minutes, or until cooked throughout. Combine remaining ingredients in a saucepan. Cook over low heat, stirring frequently for 10 minutes. Add frankfurters. Cook an additional 3 minutes. Divide evenly. Makes 2 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.

*For dramatic service, cut pineapple so core remains in one piece, as shown. Stick frankfurters into pineapple core with hors d’oeuvre pics. Place core with frankfurters in center of serving dish. Top with pineapple leaves. Add cooked mixture around base of core.

Copyright ©Weight Watchers International, Inc. All rights reserved. Printed in U.S.A.

Cucumber Soufflé Salad

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cucumber_souffle_salad

1 cup boiling water
2 packages (3 ounces each) lime-flavored gelatin
3/4 cup cold water
1 cup boiling water
1/2 cup mayonnaise or salad dressing
1/4 cup cold water
2 tablespoons vinegar
1/4 teaspoon salt
1 medium cucumber, chopped (about 1 cup)
1 medium stalk celery, thinly sliced (about 1/2 cup)
7 medium radishes, sliced (about 1/2 cup)

For first layer, pour 1 cup boiling water on 1 package gelatin in bowl; stir until gelatin is dissolved. Stir in 3/4 cup cold water. Pour 1/2 cup of the gelatin mixture into 5-cup mold: refrigerate. Reserve remaining gelatin mixture for third layer.

For second layer, pour 1 cup boiling water on second package gelatin in bowl; stir until gelatin is dissolved. Mix mayonnaise, 1/4 cup cold water, the vinegar and salt; stir into gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Stir in half of the cucumber, celery and radishes. Pour on the first layer in mold; refrigerate.

For third layer, refrigerate reserved gelatin until slightly thickened, about 1 hour. Stir in remaining vegetables; pour on second layer in mold. Refrigerate until firm, at least 5 hours. 8 servings.

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

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

Party Sandwich

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party_sandwich

1 small round loaf Italian bread
Softened butter or margarine
Ham and Celery Filling, see below
Curried Egg Filling, see below
2 tomatoes, thinly sliced
Avocado Filling, see below
Cream cheese, about 1/2 lb.
Light cream
Sliced stuffed olives
Springs of parsley

Cut loaf, crosswise, into four thick slices. Spread each slice with butter. Spread bottom sliced with Ham and Celery Filling. Top with second bread sliced; spread with Curried Egg Filling. Top with slices of tomato and third bread slice. Spread with Avocado Filling; top with remaining bread slice. Mash cream cheese; stir in enough cream so cheese will spread easily; beat until smooth. Spread on top and sides of loaf. Garnish with olive slices and parsley. Cut into wedges to serve. Makes about 12 servings.

HAM AND CELERY FILLING: Combine 1 cup ground cooked ham, 1/2 cup chopped celery and enough mayonnaise to moisten.

CURRIED EGG FILLING: Combine 4 finely chopped hard-cooked eggs, 1/2 teaspoon curry powder and enough mayonnaise to moisten.

AVOCADO FILLING: Mash 2 fully-ripe avocados; add 2 tablespoons highly-seasoned French dressing. String until well blended.

Published by – COOKINDEX – Division of H.S. Stuttman, Co. Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Halloween Pumpkin Punch & Goo-Ga-Loo

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pumpkin_punch

Goo-Ga-Loo

This is an early American recipe calling for catfish, the pride of the Mississippi River; sole or flounder may be substituted when catfish is not available.*

Whether children will be present at the Halloween Party or not, be sure to have trick-or-treat goodies on hand; the assorted goblins and gremlins and witches and ghosts who call on you during the evening ensure the success of the party.

3 pounds catfish*
4 tablespoons lemon juice
1/4 cup cooking oil
1 1/2 cups chopped onion
1 cup celery
6 cloves garlic, minced
1 can (24-oz size) whole, canned tomatoes
2 cups mashed potatoes
4 bay leaves
1 teaspoon thyme
1 teaspoon cayenne
1 1/2 teaspoons salt
1/2 cup (1 stick) butter
2 tablespoons Worcestershire sauce

Skin and fillet fish, taking care to remove all bones. Sprinkle with lemon juice and set aside. Heat oil in heavy skillet or Dutch oven; sauté onions, celery, and garlic until tender.

Add tomatoes, mashed potatoes, bay leaves, thyme, salt, butter, and Worcestershire sauce. Bring to boil. Add fish and stir gently; cook over low heat 25-45 minutes, stirring occasionally. Remove bay leaves. Serve in soup bowls with garlic bread and tossed green salad.

Yield 4-5 servings.
* In some areas in the U.S. catfish may be purchased canned (like tuna or salmon), and represents a considerable saving. Use 3 cans (12-oz size) canned catfish instead of 3 pounds fresh fillet.

Copyright ©1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Halloween Pizza/Orange Whirl

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halloween_pizza

Halloween Pizza

1 loaf (1 pound) frozen bread dough, thawed
2 teaspoons vegetable oil
1 cup shredded mozzarella cheese (about 4 ounces)
1 can (15 ounces) tomato pace
1 tablespoon chopped onion
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
2 cups shredded Cheddar cheese (about 8 ounces)
4 ounces sliced pepperoni or salami
Green pepper strips
Ripe olive slices

Heat oven to 425°. Divide thawed dough in half. Roll and stretch each half into 10- to 12-inch circle on lightly floured baking sheet. Turn up edges 1/2 inch and pinch or pleat. Brush circles with oil; sprinkle with mozzarella cheese.

Mix tomato sauce, onion, salt, oregano and garlic powder; pour on circles. Top with Cheddar cheese. Decorate with overlapping pepperoni slices, green pepper strips and olive slices for eyebrows, eyes, noses and smiles as pictured. Bake until crust is brown, 20 to 25 minutes. 2 Pizzas.

Orange Whirl

Prepare 1 can (6 ounces) frozen orange juice concentrate as directed in blender container. Add 1 medium banana, sliced. Cover and blend on medium speed 10 to 15 seconds. 4 servings.

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