2 cups cut-up cooked turkey 2 eggs 1 cup warm water 1 package (about 1 ounce) turkey or chicken gravy mix 1 ⅓ cups herb-seasoned stuffing mix ¼ cup slivered almonds Mushroom-Corn Sauce (below)
Heat oven to 350°. Place turkey in greased baking pan, 8x8x2 inches. Beat eggs, water and gravy mix; pour on turkey. Sprinkle turkey with stuffing mix, then almonds. Bake uncovered 40 minutes. Top each serving with Mushroom-Corn Sauce. 6 servings.
MUSHROOM-CORN SAUCE
1 can (12 ounces) whole kernel corn with sweet peppers, drained. 1 can (10 ¾ ounces) condensed cream of mushroom soup 1 can (4 ounces) mushroom stems and pieces (with liquid)
Heat all ingredients to boiling, stirring frequently.
Note: To double this recipe, double all ingredients and bake in greased baking pan, 13x9x2 inches, in 350° oven 55 minutes.
ingredients: 4 pigs’ ears salt 2 carrots 2 onions 4 cloves 1 sprig thyme, or ½ teaspoon dried thyme 1 bay leaf pepper 1 Tablespoon flour 2 Tablespoons butter juice of 1 lemon ½ cup crumbled cantal or mild cheddar cheese 2 egg yolks, slightly beaten 1 cup heavy cream nutmeg
instructions:
Singe the ears and scrub them thoroughly. Place them in cold salt water, bring to a boil, and skim.
Peel, wash, and slice the carrots. Add them to the ears together with the onions studded with cloves, the thyme, bay leaf, and pepper. Cook for 4 hours.
Prepare a light brown roux with the flour and 1 tablespoon butter. Add 1 cup of the broth prepared in Step 2, cooking and stirring constantly until it thickens. Let cool.
Stir in the egg yolks, cream, and lemon juice into the cooled sauce. Pour over the pigs’ ears and sprinkle with the cheese and a little grated nutmeg.
Place in a buttered baking dish, dot with butter, and bake in a hot oven for 15 minutes.
A roux is a mixture made from equal parts of butter (or other fat) and flour cooked together for varying periods of time, depending upon its final use. It is the thickening agent in sauces and gravies. In this recipe the roux should be cooked only about 3 or 4 minutes, or until its color is light brown.
You will need 1 chicken weighing 2lb. powdered cinnamon ½ cup lard ½ cup oil 1 large onion, chopped 1 bunch of herbs, containing bay leaf, thyme, marjoram, a few leek tops, parsley and a piece dry orange peel; all well tied with a strong thread or twine. 3 or 4 medium ripe tomatoes, peeled and chopped 1 glass old wine 1 small glass dry spirits 1 teaspoon flour 1 live lobster, weighing 2lb. a few pistils dry saffron 1 large clove garlic, peeled 2 tablespoons toasted and peeled almonds and hazel-nuts 2 tablespoons chocolate 8 rather large, triangular-shaped slices of fried bread ground pepper parsley salt pepper
Cut the chicken into 8 pieces, sprinkle with salt, pepper and a little cinnamon. Brown, together with chicken liver, in equal parts of lard and oil in a shallow earthenware pot or casserole. When golden, add chopped onion and the bunch of herbs. Stir, and once the onion is tender, add the tomatoes. Stir, and once the onion is tender, add the tomatoes. Fry until the tomatoes lose wateriness, then add the wine and spirits.
Cover the casserole until the wine is reduced by half. Sprinkle with flour, simmer a little then pour on stock or hot water until the pieces of chicken are well covered.
Continue cooking slowly. Cut the lobster, while alive, into 8 pieces, keeping its liver and blood aside. Fry lightly in hot oil. When the chicken is half-cooked, add the lobster in the casserole.
In a mortar, pound the saffron, garlic, almonds and hazel-nuts, the fried chicken liver, the lobster’s liver. When the mixture converted into a smooth paste, add the melted or powdered chocolate. Dilute the paste with the lobster’s blood and the chicken sauce. Add to the casserole in which the chicken and the lobster are cooking.
Salt and pepper to taste. There should not be too much sauce, and once the dish is ready, remove the herbs and serve in the casserole, with the freshly-fried bread all around and a little minced parsley on top.
For special occasions, put the piece of chicken and lobster on a large, heated metal bowl. The pieces of lobster can even be taken out of their shell, keeping the head in the centre of the dish. Strain the sauce and pour over everything. Place the dishes of fried bread around the sides, alternating with lobster claws.
2 pounds ground lean beef
2 cups soft bread crumbs
2 eggs, well beaten
2 teaspoons salt
1 tablespoon prepared mustard
1/4 cup prepared horse-radish
1 large onion, minced
2 teaspoons Worcestershire sauce
2 or 3 drops Tabasco sauce
1 cup catchup
Combine all ingredients except 1/2 cup catchup. Pack in a greased 9 x 5 x 3-inch loaf pan. Bake in a moderate oven, 350°, 1 hour and 15 minutes. Garnish meat as pictured with remaining 1/2 cup catchup. Makes 8 to 10 servings.
Put 2 tablespoons of butter, meat and onion in a skillet. Cook until brown, stirring often to break up pieces of meat and brown evenly. Spread meat in a greased 2-quart casserole; cover with corn and potatoes. Sprinkle with the remaining butter. Heat in a moderate oven, 350°, 20 minutes or until brown. Makes 4 to 6 servings.
1 pound ground pork
1 small onion, chopped (1/4 cup)
1 16-ounce can stewed tomatoes
4 ounces medium noodles, cooked and drained
1 12-ounce can whole kernel corn, drained
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash freshly ground pepper
1 cup shredded cheddar cheese (4 ounces)
In 10-inch skillet cook meat and onion till meat is browned and onion is tender; drain off excess fat. Stir in undrained tomatoes, noodles, corn, tomato paste, salt, chili powder, garlic powder, and pepper. Turn mixture into an ungreased 1 1/2-quart casserole. Bake, covered in 350° oven for 40 minutes or till heated through. Sprinkle with shredded cheddar cheese. Bake, uncovered, 5 minutes more or till the cheese melts. Trim with parsley, if desired. Makes 6 servings.
CRANBERRY-PORK BAKE
Stir together one 8-ounce can whole cranberry sauce and 2 tablespoons light corn syrup; set aside. In mixing bowl beat together one 17-ounce can sweet potatoes, drained; 2 tablespoons melted butter or margarine, 1 tablespoon brown sugar; 1 teaspoon salt; and 1/4 teaspoon ground ginger with electric mixer till well blended. Stir in 2 cups coarsely chopped cooked pork.
Turn mixture into a 1-quart casserole. Bake, uncovered, in 350° oven for 35 minutes. Spread cranberry sauce mixture over top; return to oven for 5 to 10 minutes or till heated through. Makes 4 servings.
1 1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 10 3/4 ounce cans condensed cream of celery soup
2 16-ounce cans tomatoes, cut up
1 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon salt
Advance preparation: Cook beef, celery, onion, and green pepper till meat is browned; drain. Add condensed soup, undrained tomatoes and corn, the parsley and salt. Simmer, covered, 30 minutes. Cool quickly. Pour into freezer containers. Seal, label, and freeze.
Before serving: In saucepan heat soup, covered, about 30 minutes or till bubbly. Stir often. Add salt to taste. Makes 8 to 10 servings.
CAULIFLOWER-TUNA AHOY (Pictured on Divider Card)
Advance preparation: In large covered saucepan cook 1 cup chopped onion in 2 tablespoons water. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain two 6 1/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.
Before serving: Bake frozen casserole, covered, in 400° oven for 1 hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, top with buttered crumbs and sprinkle with paprika. (Bake unfrozen casserole in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, 4 servings each.
1 cup dried lima beans
1 teaspoon salt
1/2 cup chopped onion
1/2 cup diced celery
2 tablespoons chopped green peppers
2 tablespoons chopped canned green chilies
2 cups stewed tomatoes
1/2 teaspoon chili powder
Cover beans with water; soak overnight. Drain, cover with fresh water and simmer until tender.
Heat oven to 250°. Add remaining ingredients, pour into a casserole and bake for 40 minutes.
Serves 4 to 5
Preparation time: 55 min. Approximate calories per serving…160
SUGGESTED MENU
Cream of Mushroom Soup
Lima Bean Casserole
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Peppermint Pie
4 ounces uncooked corkscrew-shaped macaroni
1/2 cup finely chopped onion
1/3 cup chopped green pepper
1 tablespoon butter or margarine
1 can (12 ounces) pork luncheon meat, cut into cubes
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup catsup
1/3 cup shredded Cheddar cheese
Heat oven to 400 °. Cook macaroni as directed on package; drain. In large skillet, cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients.
Pour into ungreased 1 1/2 quart casserole. Cover; bake 30 minutes. 4 to 5 servings.
Our home testers liked this for its “attractive appearance, nice consistency and delicious flavor.”
4 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
1 tablespoon chili powder
1 pound beef liver, cut into 1/4-inch strips
1 can (16 ounces) whole tomatoes
1 can (12 ounces) whole kernel corn with sweet peppers
1 teaspoon salt
Dash of pepper
Fry bacon in 12-inch skillet or Dutch oven until crisp; drain on paper towels. Crumble bacon and reserve. Drain fat from skillet, reserving 2 tablespoons. Return 2 tablespoons fat to skilled. Cook and stir onion in fat until tender, about 2 minutes.
Mix flour and chili powder. Coat liver with flour mixture; add to onion in skillet. Cook and stir until liver is light brown. Stir in tomatoes (with liquid), corn (with liquid), salt and pepper. Heat to boiling; reduce heat. Simmer uncovered until liver is tender, about 5 minutes. Sprinkle with reserved bacon. 4 SERVINGS.
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