You will need 1 lb. 2 oz. ground pork or beef 1 onion, chopped 1 roll, soaked and drained ½ lemon rind, grated 2 anchovies, ground 1 tablespoon minced parsley salt and pepper ¼ teaspoon nutmeg 1 egg 2 tablespoons flour
Sauce: 3 tablespoons butter or margarine 1 tablespoon chopped onion 1 tablespoon minced carrot 1 tablespoon minced celery 3 cups water or broth 2 lemon slices salt and pepper 1 tablespoon caper, crushed 3 tablespoons cornstarch, dissolved in same amount of water 2 tablespoons sour cream 1 tablespoon minced parsley Fried potatoes and sautéed vegetables for garnish
Knead ground meat mixed with chopped onion, roll, grated lemon rind, ground anchovies, minced parsley, salt, pepper, nutmeg and egg. Shape into 8 balls and dredge them with flour. Sauté the balls in salad oil lightly. Melt 3 tablespoons of butter in a stew pan, add the celery, carrot and onion. Pour over the water or broth and add the lemon, salt and pepper to taste. Add the capers and meatballs.
Finally, add. the cornstarch, sour cream, and simmer for 20 minutes. Serve hot. Sprinkle with minced parsley. Garnish with fried potatoes and sautéed vegetables.
You will need 1 lb. minced beef 1 large or 2 medium-sized onions seasonings ½ teaspoon mixed herbs 1 heaped teaspoon chopped parsley 1 teaspoon Worcestershire sauce 1 potato flour toasted breadcrumbs hamburger buns tomato lettuce watercress
Sauce: 1 tablespoon corn oil ½ small onion, chopped ¼ oz. cornflour ½ lb. tomatoes, peeled and sliced ½ pint water 1 oz. chopped lean ham 1 oz. soft brown sugar ¼ level teaspoon paprika salt ½ tablespoon Worcestershire sauce ½ dessertspoon vinegar dash of Tabasco sauce few stuffed olives
Make sauce first. Heat oil in a saucepan, add onion and cook gently without browning for a few minutes. Stir in the cornflour and mix well. Add tomatoes, water and ham and simmer for 10-15 minutes. Add all remaining ingredients except olives and cook for a few more minutes. Season to taste, stir in the sliced stuffed olives. Put meat in a bowl, add grated onion, seasoning, herbs, parsley and sauce. Grate in raw peeled potato. Mix thoroughly. Form into large flat cakes. Flour and toss in toasted breadcrumbs. Either fry in hot fat or bake for 25 minutes in a moderately hot oven (375°F. or Gas Mark 5). Put the hamburgers inside the buns, pour over the sauce. Serve hot and, if liked with pickled gherkins on top. Garnish with tomato, lettuce and watercress.
You will need ½ lb. ground beef ½ block soybean curd 2 hard-boiled eggs 5-6 cloud ears (or 2 tablespoons toasted, ground and sieved black sesame seeds) Mixture A: 2 tablespoons minced green onions 1 teaspoon minced garlic ½ teaspoon minced ginger dash of pepper 2 teaspoons toasted and ground sesame seeds 1 tablespoon sesame oil dash of monosodium glutamate 1 tablespoon cornstarch Vinegar-Soy Sauce (See Recipe 5)
If using cloud ears, soak in hot water, drain and steam. Dry in a medium oven. For both cloud ears and black sesame sees, pulverize in a mortar or blender, or mince very fine.
Separate hard-boiled egg yolks and whites, and mince. Break up soybean curd with a fork, mix with meat, and stir into Mixture A. Mix well and make chestnut-size balls. Roll ⅓ of the meatballs in egg yolk, ⅓ in egg white, and ⅓ in the color ears (or black sesame seeds).
Steam over high heat 7-8 minutes. Serve hot with Vinegar-Soy Sauce.
To steam meatballs: If you do not have an oriental steamer, you can improvise one as follows: Cut off both ends of a flat tuna fish can. Place in a deep kettle and pour in boiling water to the rim of the can. Place meatballs on a heatproof dish, and set dish on can. Cover and keep water boiling. Check several times, and pour in more boiling water when necessary.
Preparation time: 12 min. Cooking time: about 20 min.
Good quality roast beef hash in a can can be of great help when time is short and a hearty main dish is wanted. This meal, cooked in a skillet, saves energy and time, and is suitable for breakfast, brunch, lunch or dinner.
For 4 servings you will need: 2 Tbsp. butter or margarine ¾ cup chopped onions ⅔ cup chopped green pepper 2 cans (15 oz. each) roast beef hash Salt and black pepper 1¼ cups shredded Cheddar cheese 4 warm hard-cooked eggs, shelled, quartered Paprika ¼ cup chopped parsley
Tips: Since beef hash varies, taste and add salt and black pepper accordingly. Corned beef hash or poached eggs can be used in this recipe if desired. For microwave cooking, cook onions and peppers in a quart glass measure on high for 2 or 3 minutes. Add to butter in skillet and brown lightly.
Preparation: 1. In a 9- or 10-inch skilled, melt butter. Add onions and green pepper. Cook slowly until lightly browned but still crisp. Remove from heat. 2. Put hash in skillet. Break up and flatten with heavy spoon. Taste and add salt and black pepper if needed. 3. Cook over medium heat until hash browns nicely, stirring often. Flatten to brown a bit more on bottom. Sprinkle with cheese. Cover and keep warm over low heat until cheese melts. 4. Using pancake turner, place mounts of hash onto 4 warm plates. Top each with a hard-cooked, quartered egg. Sprinkle with paprika and parsley.
Good served with: Stewed tomatoes or fresh tomato wedges, applesauce or cole slaw, heated crusty rye bread and sweet butter.
For 2 servings: Half of the ingredients. Use an 8-inch skillet.
For 8 servings: Double the ingredients. Use a 10- or 12-inch skillet. Allow extra 10 min. for browning.
Hamburger Stroganoff is an easier and less expensive version of the classic recipe. The flavor is just as exciting, piqued with paprika, cayenne pepper and garlic; softened with sour cream. For an extra special touch, you can make your own noodles.
For 4 servings you will need: 1 lb. lean ground beef 2 Tbsp. butter or margarine 1 clove garlic, minced or pressed 1 medium onion, chopped ½ lb. fresh mushrooms, sliced 1 Tbsp. all-purpose flour ½ cup beef broth 1 tsp. salt or to taste 2 tsp. paprika Dash cayenne pepper 1 cup sour cream 4 sliced green onions for garnish Cooked noodles
Preparation: 1. In large heavy frying pan, sauté the beef in the butter along with the garlic, onions, mushrooms until beef has lost it’s pinkness and vegetables are tender.
2. Add the all-purpose flour. Mix until blended.
3. Add the beef broth, salt, paprika and cayenne pepper.
4. Stir, and cook until thickened. Blend in the sour cream. Keep warm but do not boil.
5. Turn cooked noodles onto shallow casserole. Top with green onions. Serve immediately.
Good served with: Tossed green salad, crisp bread, butter, and buttered mixed vegetables.
For 2 servings: Half of the ingredients. Be careful not to cook the meat dry.
Make sure the menu you plan fits the occasion. Consider the time of year, whether it’s to be in the backyard or at the beach and the type of equipment available before deciding on the food to be served.
Generally speaking, a buffet or help-yourself menu is the most popular kind. It gives the host more free time to mingle with the guests and makes for a more informal, get-acquainted type party.
Keep the menu simple and serve foods easy to handle. Meat, a salad, one or two vegetables, if it’s a dinner, a bread and dessert make ample fare for any barbecue. Unless you’re serving hot dogs and hamburgers, one kind of meat is plenty. Dress up the meat with a glaze, or serve relish or sauce accompaniments, if you like.
Have plenty of food. Remember, everyone eats more out-of-doors. A good rule to follow when ordering meat is to figure on 1½ to 2 servings per person. For each serving, allow ¼ to ⅓ pound solid meat with little or no fat (for example, ground round steak); ⅓ to ½ pound boneless but fatty meat; ½ to ¾ pound bone-in meat such as rib and leg roasts; 1 pound of very bony meat such as spareribs and chuck steaks; ½ chicken or 1 to 2 chops.
CHEESEBURGERS – Mixed Up Burgers
CHEESEBURGERS
1 pound ground beef 1 teaspoon salt 1 to 2 tablespoons minced onion 4 to 6 slices processed American cheese
Allow ¼ pound beef per serving. Combine beef, salt and onion; shape into 4 to 6 patties. Arrange hot briquets for grill barbecuing. Lay patties on grill over medium heat and barbecue about 10 minutes; turn. Barbecue patties about 3 minutes after turning. Then top each patty with a slice of the cheese. Continue barbecuing until meat is done and cheese melts; or about 3 minutes longer for medium-done Cheeseburgers.
Allow ¼ point meat per serving. Combine beef, veal and pork with minced onion, salt and rosemary in a bowl. Shape meat into thin patties. Arrange hot briquets for grill barbecuing. Grill patties over medium heat about 20 minutes, or until well done, turning once.
FOUR BARBECUED HOT DOG COMBINATIONS
DIXIE DOGS: Split frankfurters lengthwise; spread cut surfaces with peanut butter; wrap in a stripe of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Slide into toasted frankfurter rolls.
WISCONSIN’S PRIDE: Split frankfurters lengthwise; insert a thin strip of processed American cheese, wrap in a strip of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Serve in toasted frankfurter rolls.
BOSTON’S BEST: Split frankfurters lengthwise; spread cut surface with mustard. Sprinkle with sweet pickle relish; fill with drained baked beans. wrap each frankfurter securely in a double thickness of heavy-duty aluminum foil, twisting the ends. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in toasted frankfurter rolls.
CONEY ISLAND SPECIAL: Split frankfurters lengthwise; spread with mustard and then with catchup. Fill with drained sauerkraut and wrap each frankfurter in a double thickness of heavy-duty aluminum foil. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in frankfurter rolls.
1 can (12 oz.) whole kernel corn, drained ½ cup chopped celery ½ tsp. salt 2 Tbsp. chopped onion 3 Tbsp. diced green pepper 2 Tbsp. chopped pimiento ⅓ cup French dressing 1 Tbsp. vinegar
Combine all ingredients in a bowl; toss to mix well. Put mixture into pint-sized, screw-top jar. Store in the refrigerator 2 or 3 days before using. Makes about 1 pint.
TOMATO RELISH
1 lb. green peppers 1 lb. onions, peeled 1 lb. green tomatoes 3½ lbs. green cabbage 2 cups sugar 2 Tbsp. mustard seed 2 Tbsp. celery seed 1 tsp. ginger 2 Tbsp. salt 1 qt. vinegar
Remove seeds from peppers. Put all vegetables through a food chopper using the medium blade. Combine all ingredients in a kettle. Cook, stirring occasionally, until vegetables are tender. pour, at once, into hot sterilized jars. Seal jars as directed by manufacturer. Makes 3 to 4 pints.
CUCUMBER RELISH
Combine 1¾ cups finely chopped cucumber with ½ cup grated carrot, ¼ cup minced onion, 2 tsp. salt, ¼ cup vinegar and ¾ tsp. dill seed; toss to mix well. Put in a jar; cover and chill several hours to blend flavors. Makes 2 cups.
APPLE RELISH QUICKY
Combine ½ cup minced unpared apple, ½ cup drained, minced dill pickle and 1 Tbsp. French dressing. Chill mixture, covered, several hours before using. Makes. 1cup relish.
½ pound spinach 8 leeks, white parts only 2 onions ½ cup mushrooms celery stalks 10 ounces bamboo shoots 1 pound 5 ounces slightly marbled beefsteak 3 Tablespoons peanut oil 4 eggs For the sauce: ½ cup beef bouillon ½ cup soy sauce 4 teaspoons sake (Japanese rice wine)
instructions:
Peel and wash all the vegetables. Chop the onions, mushrooms, celery, and bamboo shoots. Cut the meat into very thin slices.
Prepare the sauce: Mix the bouillon, soy sauce, sake and sugar.
At the table: Heat the oil in a pan. Add the onions and meat. Stir. Add the celery and mushrooms. Sprinkle with ⅓ of the sauce. Add the bamboo shoots and other vegetables, then another ⅓ of the sauce. Cook for 10 minutes and add the rest of the sauce. Cook for 5 more minutes and serve.
Give each person a bowl containing a beaten egg yolk to be sued as a sauce to dip each morsel of meat or vegetable.
All preliminary steps of preparing the vegetables and sauce are done in the kitchen. The final cooking is done at the table in a chafing dish. In Japan, the frying pan is shallow and very large; the sukiyaki ingredients vary according to the season. Vermicelli is sometimes added.
Either fry in a little hot fat turning carefully or bake on a well-greased pan.
Toast buns and butter if wished.
Put the hamburgers on buns and keep warm until required – do not overcook otherwise they dry and toughen.
Garnish with raw onion rings, slices of apple dipped in lemon juice, olives and candied cherries on toothpicks, chopped scallions, and yogurt (or mayonnaise) and parsley.
TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24.
TO VARY: Omit the grated raw potato and add a little flour to bind; add chopped parsley and little Worcestershire sauce.
1½ pounds ground beef ⅓ cup dry bread crumbs ⅓ cup catsup 2 tablespoons finely chopped onion 2 tablespoons finely chopped green pepper 1 teaspoon salt 1 teaspoon chili powder 1 egg 1 cup shredded Cheddar cheese (about 4 ounces) 1 cup crushed corn chips ½ cup chopped pitted ripe olives ½ loaf (1-pound size) French bread Hot taco sauce or prepared mustard
Mix ground beef, bread crumbs, catsup, onion, green pepper, salt, chili powder and egg. Pat ground beef mixture evenly into edges of piece of aluminum foil, 12×11 inches. Sprinkle with cheese, corn chips and olives.
Heat to 350°. Roll up beef carefully, beginning at long side and using foil to lift beef mixture. Press edge and ends of roll to seal. Place roll on rack in jelly roll pan, 15½x10½x1 inch. (At this point, roll can be refrigerated covered up to 24 hours.) Bake uncovered until done, about 1 hour.
Cut French bread diagonally into 12 slices. Toast slices. Serve sliced beef roll on toast with taco sauce. 12 Open Face Sandwiches.
2 pounds ground veal 2 cups fresh cranberries 1 cup water Artificial sweetener to equal ¼ cup sugar 2 cups tomato purée 1 cup canned, French-style green beans, mashed 3 tablespoons, dehydrated onion flakes 2 tablespoons diced celery 1 teaspoon chili powder, or to taste 1 teaspoon prepared horseradish 1 teaspoon lemon juice ½ teaspoon Worcestershire sauce ½ teaspoon salt
ADVANCED PREPARATION: Shape veal into 16 uniform balls. Brown on all sides in a non-stick skillet, over moderately high heat. Combine cranberries and water in a saucepan. Cook over medium heat for 10 minutes or until cranberry skins pop. Remove from heat. Stir in sweetener. Combine remaining ingredients in a saucepan. Bring to a boil. Add cranberry sauce and meatballs.
FINAL PREPARATION: Cook over low heat for 20 minutes. Arrange on serving platter. Divide evenly. Makes 4 dinner servings.
Vintage Recipe Cards 