Category Archives: Contemporary Classics

Meatballs in Mushroom Sauce

1 pkg (8 oz) medium noodles
½ cup packaged bread stuffing
2 teaspoons instant minced onion
½ cup milk
1 lb ground beef
1 egg
1 teaspoon Worcestershire sauce
1 tablespoon butter or margarine
1 can (10½ oz) mushroom gravy
¼ cup light cream
½ teaspoon dried dillweed

  1. Bring water and salt for noodles to boiling as package label directs.
  2. In medium bowl, combine stuffing, onion, 1/4 teaspoon salt, and milk. When soft, add beef, egg, and Worcestershire; with fork, mix until combined. Shape into 2 dozen meatballs.
  3. Add noodles to boiling water.
  4. In hot butter in skillet, brown meatballs on all sides. Stir in gravy, cream, and dill; simmer, covered, 10 to 15 minutes.
  5. Meanwhile, drain noodles well. Arranged around edge of heated serving platter; spoon meatballs and sauce into center.
    Makes 4 to 5 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Everyones’ Favorite Ham and Bananas Hollandaise – In Action

A fan sent us the link today to this video produced by Southern Living. Thought you’d all enjoy watching it. They got the look of the whole card pretty spot on.

The Ham and Bananas Hollandaise card is one of the most popular on the blog. It regularly goes viral and appears on all kinds of lists and websites. Some of you have even actually eaten it, and lived to tell the tale.

Jewel Fruit Torte


8-inch packaged sponge layer cake
Light rum
3/4 cup whipped cream cheese
1 tablespoon confectioners’ sugar
1 can (1lb, 14oz) cling-peach halves, drained
1 can (1lb, 1oz) pear halves, drained
1 can (3 1/4oz) mandarin-orange sections, drained
1 tablespoon preserves
1/4 cup frozen berries
2 fresh strawberries or maraschino cherries, with stems, optional
3/4 cup apple jelly
1/4 cup chopped toasted almonds

1. Place cake layer on strips of waxed paper (to keep plate clean) on serving plate. Sprinkle cake with 2 or 3 tablespoons rum, to moisten.

2. In small bowl, beat cream cheese with confectioners’ sugar until smooth. Spread on cake.

3. Dry all fruit well on paper towels. Place a peach half, rounded side up, in center of cake. Arrange other peach halves, rounded side down, around it. Place a pear half between each 2 peach halves. Arrange mandarin-orange sections between peaches and pears.

4. Top center peach with preserves. Mound slightly thawed berries on preserves. Top with a strawberry or cherry. If desired, decorate with pieces of strawberry.

5. Melt jelly over low heat. Brush over fruit and around side of cake. Press chopped nuts around side of cake.

6. Carefully remove waxed paper. Refrigerate cake (or place in freezer 10 minutes) until serving.

Makes 8 servings.

© 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.


1 lb eggplant
4 zucchini (about 1lb)
3 tablespoons salad oil
1 medium onion, sliced
2 tablespoons chopped parsley
1 jar (4 1/2 oz) sliced mushrooms, drained
1 jar (7 1/4 oz roasted pimientos, drained
1 1/2lb ground chuck
1 teaspoon salt
1 teaspoon dried oregano leaves
1 can (6 oz) tomato paste
6 drops Tabasco
1 can (10 3/4 oz) condensed Cheddar cheese soup, undiluted
1/4 cup Parmesan cheese

1. Wash and dry unpeeled eggplant and zucchini. Cut eggplant lengthwise into quarters; slice eggplant and zucchini crosswise, 1/4 inch thick.

2. In large skilled, heat oil. Add eggplant, zucchini, onion and parsley. Cook over medium heat, covered, 15 minutes, or until vegetables are tender. Stir in mushrooms and pimientos.

3. In large skillet, sauté ground chuck, stirring, just until red color disappears. Pour off fat. Stir in salt, oregano, tomato paste, and Tabasco. Cook, stirring, several minutes longer.

4. Heat cheese soup, stirring, until boiling.

5. In round, shallow casserole (about 2-quart size), arrange vegetables around edge; place meat mixture in center; cover meet with cheese soup. Sprinkle with grated Parmesan cheese. Run under broiler 2 to 3 minutes, or until lightly browned on top.

Makes 6 to 8 servings.

©Copyright 1973 by The McCally Publishing Co. All rights reserved. Printed in U.S.A.

Ham and Bananas Hollandaise

6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.

3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.

4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.

Pineapple-Glazed Baked Ham

1 can (2 lb) boneless ham
1/4 cup dry white wine

Pineapple Glaze
1/2 cup pineapple preserves
1/2 teaspoon dry mustard
Dash ground cloves

Preheat oven to 350F. Place ham in small, shallow baking pan. Bake 10 minutes. Pour wine over ham. Bake 20 minutes longer. Remove from oven. Increase oven temperature to 450F.

Meanwhile, make Pineapple Glaze: In small bowl, combine preserves, mustard, and cloves; mix well. Spread on top and sides of ham. Bake ham 12 to 20 minutes, or until glaze is slightly browned. Remove to serving platter. Garnish with maraschino cherries and parsley, if desired. Makes 6 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.