Courtesy Cambell Soup Company, Fine Arts Meats-Fish-Fowl PAD #26, 1968
Chicken Tetrazzini
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Category Archives: Casseroles
Beef Stroganoff
2 pounds beef tenderloin
Butter or margarine
1 tablespoon flour
1 cup beef stock or bouillon
½ pint sour cream
3 tablespoons tomato paste
¼ cup grated onion
1 teaspoon salt
⅛ teaspoon pepper
Cut the beef in ¼ inch slices with a sharp knife. Heat 2 tablespoons butter in a large saucepan. Add and stir in the flour. Cook and stir, over low heat, until mixture bubbles and is smooth. Slowly add and stir in the beef stock. Cook and stir until the mixture begins to thicken, then boil 2 minutes. Add sour cream alternately with tomato paste, a little at a time, stirring constantly. Simmer mixture, without boiling, about 10 minutes, stirring often.
Meanwhile heat 3 tablespoons more butter in a large skillet. Add the beef and brown well, turning to brown evenly. Add the onion, salt and pepper. Cook 10 minutes longer, stirring occasionally. Add the meat mixture to the cream mixture and simmer 3 to 5 minutes longer. If desired, serve the Beef Stroganoff with Kasha (buckwheat groats) or rice. Makes 6 servings.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York
Egg and Shrimp Curry
Cooking time: 30-35 mins.
Preparation time: 30 mins.
Main cooking utensil: saucepan
For 4-8 people you need:
⅔ cup shredded coconut
1¼ cups boiling water
1 onion
1 medium apple
¼ cup butter
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons tomato paste
Juice of 1 lemon
3 tablespoons molasses
1 teaspoon salt
2½ cups shrimp
6-8 hard cooked eggs
Accompaniments:
Boiled rice, yogurt, cucumber, diced potato, green sweet pepper, paprika, tomato, onion rings, peanuts, bananas, lemon juice
- Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
- Chop and fry peeled onion and apple in the butter until golden.
- Add flour and curry powder and cook gently for 1 minute.
- Remove from heat, gradually blend in liquid.
- Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
- Cover pan, simmer gently for 10-15 minutes.
- Add peeled shrimp and halved, shelled eggs.
- Heat for a further 5-10 minutes.
TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice.
Serves 4 as a main dish, 8 as hors d’oeuvre.
Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1967
Sauerkraut Casserole (With Sausage)
1½ to 2 lbs. pork sausage links
1 onion, finely chopped
1 tsp. caraway seeds
1 qt. sauerkraut
½ cup apple juice or water
Pan fry sausage until lightly browned. Remove sausage from skilled, drain off all but 2 tbsp. drippings. Sauce onion in sausage dripping. In 2 qt. casserole place half the sauerkraut, then half the onion and caraway seeds; repeat layers and top with sausage links. Pour apple juice over sausage, cover, bake at 350°F, for 1 hour. Uncover casserole last 15 min. To brown sausage. Makes 6 servings.
NOTE: Frankfurters may be substituted for sausage. Arrange on top of sauerkraut for last half hour of baking.
Suggested Menu and Preparation Schedule
Sauerkraut Casserole with Sausage
Mashed Potatoes
Carrot and Celery Sticks
Apple Dumplings with Apricot Glaze (Card #91)
Early in the day or the day before bake or buy Apple Dumplings
*4:30 pm Prepare Sauerkraut Casserole
5:00 Place Casserole in Preheated Oven
*5:05 Prepare Carrot and Celery Sticks. Chill.
5:30 Prepare Apricot Glaze. Keep Warm.
5:45 Prepare Instant Mashed Potatoes According to Directions on Package
5:55 Place Apple Dumplings in Slow Oven to Warm
6:00 Bon Appetit! Enjoy Your Dinner
After dinner serve warm Apple Dumplings topped with Apricot Glaze.
*May be prepared earlier and refrigerated.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
© 1972 Marjon Promotions Inc. All Rights Reserved
Lobster-Artichoke Casseroles
4 (5- to 6-oz size) lobster tails, cooked
1 can (14 oz) artichoke hearts, drained
⅓ cup butter or margarine
1 green pepper, cut in strips
1 small onion, peeled and quartered
¼ cup unsifted all-purpose flour
1¾ teaspoons salt
12 teaspoon paprika
⅛ teaspoon pepper
2½ cups milk
1 egg, beaten
1 tablespoon bottled capers, drained
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
⅓ cup sherry
2 cups hot seasoned mashed potatoes
- Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside.
- In hot butter in medium saucepan, sauté green pepper and onion until tender – about 5 minutes. Remove from heat. With slotted spoon, lift out vegetables; combine with lobster mixture.
- Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk.
- Bring to boiling, stirring; boil 1 minute.
- Stir some hot mixture into egg; pour back into saucepan. Cook over low heat, stirring – about 5 minutes.
- Add lobster mixture along with rest of ingredients, except mashed potatoes; mix well. Gently reheat.
- Spoon into 4 to 6 individual casseroles, or a shallow, 2-quart casserole.
- Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of each casserole.
- Run casseroles under broiler 2 to 3 minutes, or just until potatoes are nicely browned. Makes 4 to 6 servings.
©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Bologna Biscuits with Vegetables
¼ cup sliced onion
2 tablespoons shortening
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
1 can (16 ounces) tomatoes
½ pound bologna, cut into cubes (2 cups)
¾ cup cooked diced carrots
¾ cup cooked cut green beans
Bologna Biscuit Dough (below)
Heat oven to 425°. In large skillet, cook and stir onion into shortening until tender. Remove from heat. Stir in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat; stir in tomatoes. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in bologna, carrots and beans. Heat to boiling.
Pour into ungreased baking pan, 8x8x2 inches; place in oven. Prepare Bologna Biscuit Dough; drop 8 or 9 tablespoonfuls dough on hot vegetable mixture. Bake uncovered 25 to 30 minutes or until biscuits are golden brown. 5 servings.
BOLOGNA BISCUIT DOUGH
1 cup Gold Medal flour*
1½ teaspoons baking powder
½ teaspoon salt
2 tablespoons shortening
¼ pound bologna, cut into ¼-inch cubes (1 cup)
½ cup milk
Measure dry ingredients into bowl. Cut in shortening until mixture looks like meal. Stir in bologna and milk.
*If using self-rising flour, omit baking powder and salt.
© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Veal, Ham and Tongue Pie
Hot water crust pastry
1½ pounds plain flour
2 level teaspoons salt
½ pound lard
½ pint water
Filling
¾ pound breast of veal
¾ pound gammon
¾ pound cooked tongue
½ Spanish onion, finely chopped
Thyme
Marjoram
Chopped fresh tarragon
Chopped fresh parsley
Salt and freshly ground black pepper
3 hard-boiled eggs
Garnish
Beaten egg
Aspic jelly
Hot water crust pastry: Sift flour and salt into a large mixing bowl. Melt the lard and water in a saucepan, and bring to a boil. Remove from heat. Add to the dry ingredients and mix quickly to a soft, pliable dough. Line a rectangular pie mould with two-thirds of the dough, pressing it well down into the corners.
Filling: Cut the veal, gammon and cooked tongue into cubes, and mix with finely chopped Spanish onion and generous amounts of thyme, marjoram and chopped fresh tarragon and parsley. Season to taste with salt and freshly ground black pepper. Half-fill the mould with the meat and herb mixture; arrange hard-boiled eggs on top and then fill mould with the remaining meat and herb mixture.
Roll out remaining pastry and cover the top of the pie, pressing edges well together. Trim edges and decorate with “leaves” cut from pastry trimmings. Brush with beaten egg; make three small holes in the pastry lid for the steam to escape, and bake in a fairly hot oven (425° – M6) for ½ hour. Then reduce heat to 375° – M4 and cooked for a further 1¼ hours. (If top becomes too brown, cover with a sheet of aluminium foil.) Allow pie to become quite cold. Remove rectangular pie mould and pour liquid aspic jelly (cool) through the holes in the pastry with the aid of a paper funnel. Leave pie overnight before cutting.
Thomas Nelson & Sons Ltd., 36 Park Street, London W.1. ©Robert Carrier 1968
Old-Fashioned Chicken Pie
5-pound ready-to-cook stewing chicken, cut up
3 cups water
1 medium-sized onion, sliced
Handful of celery tops
1 tablespoon salt
¼ teaspoon pepper
1 bay leaf
½ cup flour
1 tall can (1⅔ cups) evaporated milk
2 cups cooked, sliced carrots
1 pound cooked small white onions
1 recipe Baking Powder Biscuits, see Index C
Place chicken in large kettle with next 6 ingredients. Cover and bring. toa boil; simmer 1½ to 2 hours or until tender. Remove chicken from broth; cool. Strain the broth; cool. Remove chicken from the bones; leave meat in rather large pieces.
Skim fat from broth; measure ½ cup fat and 2⅓ cups broth. Heat the ½ cup fat in a large saucepan; blend in four. Slowly add and stir in the 2⅓ cups broth and the milk. Cook and stir until sauce thickens. Add chicken, carrots, and onions, and more salt and pepper to taste; reheat. Pour into a 3-quart baking dish. Prepare biscuit dough and cut with a cutter in any desired shape. Arrange the uncooked biscuits on top. Bake in very hot oven, 450°, 20 to 25 minutes, or until biscuits brown. Makes 6 to 8 servings.
NOTE: Remaining broth may be frozen and used later for making soup.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York
Cheesy Chicken Over Rice
Rice Pilaf (below)
1 small onion, chopped (about ¼ cup)
¼ small green pepper, cut into 1 x ¼-inch pieces
2 tablespoons finely chopped celery
¼ cup margarine or butter
2 cups cut-up cooked chicken or turkey
¼ cup diced cooked ham
1 can (11 ounces) condensed Cheddar cheese soup
¼ cup milk
Prepare Rice Pilaf. Cook and stir onion, green pepper and celery in margarine in 10-inch skillet until celery is crisp-tender, about 4 minutes. Stir in chicken, ham, soup and milk. Heat until chicken is hot. Serve over Rice PIlaf. 6 servings.
Rice Pilaf
1 small onion, chopped (about ¼ cup)
2 tablespoons margarine or butter
2 ⅔ cups boiling water
1 ⅓ cups uncooked regular rice
1 tablespoon instant chicken bouillon
½ teaspoon salt
1 bay leaf
¼ cup raisins
Cook and stir onion in margarine in 2-quart saucepan until tender, about 3 minutes. Stir water, rice, instant bouillon, salt, bay leaf and raisin into onion. Heat to boiling; reduce heat. Cover and simmer 18 minutes.
© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Perdices a lo Torero (Bull-fighters’ Partridges)
4 servings
You will need
4 partridges or 2 if of good size
3 anchovies
4 oz. bacon
4 large ripe tomatoes, peeled and chopped
3 medium pimentos, peeled and sliced (To peel, burn over flame until black outside, then wash off skin under the cold tap)
parsley, chopped
1 glass white wine
ground pepper
salt
lemon slices for garnish
4 thin slices of first-class Serrano ham
Clean partridges well. Take the bones out of the anchovies and wash well under the tap. Chop anchovies together with the partridge livers and back, to make a finely-chopped stuffing. Season with salt and a little pepper. (A small quantity of white bread crumbs, soaked in milk and compressed, may also be added.)
Stuff the partridges with this mixture and sew up with twine. Sprinkle with salt. Lightly fry partridges in the oil.
Once the partridges are browned on the outside, add the fried tomatoes and pimentos. Lightly fry tomatoes and pimentos in oil and season with salt, pepper and chopped parsley.
Put them in a casserole and cover. Cook slowly for 30 minutes. Add wine and cook for thirty more minutes. The partridges are now ready to serve, but do not forget to take out the twine.
Garnish with lemon slices around the partridges. To accompany, serve in a separate dish fried ham slices.
©Shufunotomo Co., Ltd., Japan 1973
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