Category Archives: Main Dishes

Shirmp-Stuffed Tomatoes

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1½ cups frozen chopped spinach (10-ounce package), thawed
2 medium tomatoes
½ teaspoon salt
1 cup water
½ cup clam juice
1 tablespoon parsley
1 tablespoon wine vinegar
1 pound shelled, deveined shrimp

Cook spinach according to package directions; drain. Cut a then slice off the top of tomatoes. Gently remove pulp; reserve. Sprinkle cavities with salt. Mix tomato pulp with spinach. Combine water, clam juice, parsley, and vinegar in saucepan. Simmer 5 minutes. Add shrimp. Cook gently just until shrimp turn pink, about 3 minutes. Fill each tomato shell with ¼ of the drained shrimp. Divide spinach mixture evenly onto 2 individual serving dishes. Place tomatoes in center of spinach; surround each with half the remaining shrimp. Makes 2 dinner servings.

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

Sweet and Sour Meatballs

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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.

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

Shrimp and Cauliflower

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1 package (10 ounces) frozen cauliflower
1 package (10 ounces) frozen green peas
1/4 cup milk
1 can (about 10 ounces) condensed cream of shrimp soup
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cleaned cooked shrimp

Cook cauliflower and peas in 1/2 to 1 inch boiling salted water just until tender, 3 to 5 minutes; drain. In saucepan, heat milk, soup, salt and pepper over low heat, stirring constantly. Stir in cauliflower, peas and shrimp; heat through. If you wish, garnish with toasted almonds. 3 or 4 servings.

Serve with Cheese Puffs (below) and a salad of thinly sliced cucumber, sprinkled with salt, pepper and chopped chives, then lightly tossed in a small amount of bottled garlic salad dressing.

Cheese Puffs

1 package brown and serve rolls (about 10)
2 cups shredded cheese (8 ounces)
2 tablespoons soft butter
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Slice rolls lengthwise in half. Mix remaining ingredients. Place 1 tablespoon cheese mixture on each half; place on baking sheet. Bake as directed on package. 20 puffs.

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

Polish Sausage Boil

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1 pound fully cooked Polish sausage
1/2 to 3/4 cup beer or water

In covered skillet, simmer Polish sausage in beer 10 minutes. (if using uncooked Polish sausage, increase cooking time to 20 minutes.) 4 servings.

Serve with hot sauerkraut or Scalloped Potato Salad (below).

Scalloped Potato Salad

1 package of our scalloped potatoes
3 cups water
2 tablespoons salad oil
2/3 cup water
2 tablespoons white wine tarragon vinegar
1/2 cup mayonnaise or salad dressing
1/4 teaspoon prepared mustard
1/3 cup diced celery
1/2 cup finely chopped onion
4 hard-cooked eggs, chopped
2 tablespoons snipped parsley

Heat potato slices and 3 cups water to boiling. Reduce heat; simmer until tender, 15 to 20 minutes. Rinse with cold water; drain. Place in large bowl; cover and chill.

In saucepan, blend sauce mix and oil; stir in 2/3 cup water and the vinegar. Heat to boiling over medium heat, stirring constantly. Cover and chill.

Blend mayonnaise and mustard; mix with potatoes, celery, onions, eggs and parsley. 6 servings.

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

Pineapple-Glazed Roast Pork

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10-lb bone-in fresh ham
1 teaspoon salt
1/4 teaspoon pepper
2 cups sliced onion
1 can (10 3/4 oz) condensed chicken broth, undiluted
1 can (8 3/4 oz) crushed pineapple, drained
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon ginger
6 tablespoons flour

1. Preheat oven to 375F. Wipe ham with damp paper towels. Remove skin and excess fat from ham. Rub with salt an pepper. Place, fat side up, in shallow, open roasting pan.

2. Roast, uncovered, 1 1/2 hours. Remove from oven. Reduce oven temperature to 350F.

3. Darin drippings from pan; discard. Arrange onion slices around ham. Pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone.

4. Roast, covered 2 hours. Remove from oven. Pour drippings into medium saucepan, and set aside.

5. In small bowl, combine pineapple, honey, cinnamon, and ginger. Spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185F.

6. Skim off excess fat from drippings in saucepan. Measure 4 cups liquid and return to saucepan. Mix flour with 1/4 cup water until smooth. Stir into drippings. Bring to boiling, stirring constantly. Reduce heat, and simmer 3 minutes. Serve with ham. Makes 8 to 10 servings.

DINNER FOR A WINTERY DAY
Pineapply Glazed Roast Pork
Baked Sweet Potatoes
Creamed Spinach
Hot Cornmeal Rolls
Butter
Winter Fruit Compote
Shortbread

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

Skillet Franks and Potatoes

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1 10 3/4 ounce can condensed cream of celery soup
1/4 cup milk
2 tablespoons sweet pickle relish
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/2 teaspoon salt
3 cups diced cooked potatoes or two 16-ounce cans potatoes, drained and diced
1/2 pound frankfurters, bias-sliced into 1-inch pieces

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 to 5.

Apricot-Glazed Ham

1 8 3/4 ounce can unpeeled apricot halves
2 tablespoons brown sugar
2 teaspoons vinegar
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 12/ pound fully cooked ham slice
6 maraschino cherries

Drain apricots, reserving 2 tablespoons syrup. Set aside 6 apricot halves; press remaining apricots through sieve. Combine sieved apricots, reserved syrup, brown sugar, vinegar, mustard, and ginger. Trim excess fat from ham. In skillet cook trimmings till 1 tablespoon fat accumulates; discard trimmings. Brown the ham slowly on one side in hot fat, about 4 minutes; turn. Place reserved apricot halves atop; spoon apricot mixture over. Cover; cook 5 minutes. Garnish each apricot half with a maraschino cherry. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Mardi Gras Cheese and Franks

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1 medium onion. sliced
1 small green pepper, chopped (about 1/2 cup)
2 tablespoons butter or margarine
1 can (16 ounces) whole tomatoes
1 teaspoon seasoned salt
1 teaspoon sugar
8 frankfurters, cut lengthwise in half
1 can (4 ounces) sliced mushrooms, drained
Grilled Cheese Sandwiches (below)
1/4 cup water
2 tablespoons cornstarch

Cook and stir onion and green pepper in butter in 3-quart saucepan over medium heat until onion is tender, about 3 minutes. Stir in tomatoes (with liquid), seasoned salt and sugar. Heat to boiling;reduce heat. Simmer uncovered 6 minutes. Stir in frankfurters and mushrooms. Simmer uncovered 12 minutes.

Prepare Grilled Cheese Sandwiches. Mix water and cornstarch; stir into frankfurter mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Top each sandwich with 2 frankfurter halves and about 1/4 cup of the sauce.

8 Servings.

Grilled Cheese Sandwiches

Heat griddle or two 12-inch skillets over medium heat. Spread butter or margarine, softened, over 1 side of each of 8 slices of bread. Place bread buttered sides down on hot griddle. Top with 8 slices cheese. Top cheese with 8 slices of bread. Spread butter over bread. Grill sandwiches on both sides until cheese is melted and sandwiches are golden brown.

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

Cherry Pineapple Bologna

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1 pound ring bologna
Cherry Pineapple Glaze (Below)
Potato Buds instant puffs (enough for 4 servings)

If necessary remove casing from bologna; arrange bologna in ungreased 9-inch pie pan. Cut ring diagonally at 2-inch intervals, being careful not to cut completely through. Separate cuts and spoon in part of glaze. Spread remaining glaze on top.

Heat oven to 400°. Prepare Potato Buds instant puffs as directed on package. Mound potatoes in center of ring. Bake 20 minutes or until potatoes are light brown. 4 servings.

Cherry Pineapple Glaze

1/2 cup crushed pineapple
1/4 cup coarsely chopped maraschino cherries
1/4 cup light corn syrup
2 tabelspoons white vinegar
1/4 teaspoon cloves
2 drops red food color
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch

Heat pineapple, cherries, corn syrup, vinegar, cloves and food color to boiling, stirring occasionally. Reduce heat; simmer 15 minutes. Blend water and cornstarch; stir into fruit. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

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

Chili Dogs

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12 frankfurters
1 slice American cheese, 3 1/2 x 3 1/2 inches
2 cans (15 ounces each) chili hot beans
1 can (8 ounces) tomato sauce
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne red pepper, if desired

Heat oven to 400°. Make 3 1/2 inch deep diagonal cuts at regular intervals in each frankfurter. Cut cheese sliced into 36 strips, about 1 x 1/4 inch. Insert cheese strip in each frankfurter cut. In ungreased baking dish 11 1/2 x 7 1/2 x 1 1/2 inches, mix beans, tomato sauce and seasonings. Arrange frankfurters on bean mixture. Bake 20 to 25 minutes. 4 or 5 servings.

Substitute any of the following, if you wish

    For frankfurters: 1 package (12 ounces) smoked small sausage links
    For chili hot beans: 2 cans (15 1/2 ounces each) kidney beans
    For seasonings: 1 envelope (1 1/4 ounces) chili seasoning mix

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

Giant Burger

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Ingredients

1 1/2 pounds ground beef
1 1/2 teaspoons salt
1 package (3 ounces) cream cheese, softened
1 tablespoon prepared mustard
1 tablespoon horseradish, drained
Onion rings or 1 can(3 1/2 ounces) French fried onion rings

Directions

Heat oven to 350°. Mix meat and salt; divide in half. Pat on half evening into ungreased 8-inch pie pan. Mix cream cheese, mustard and horseradish; spread over meat in pan. Shape remaining meat into 8-inch circle. Place on cheese mixture; pinch edges together to seal.

Bake 45 minutes for medium, 55 minutes for well done. Remove meat to large serving plate; place onion rings around meat. To serve, cut meat into wedges.

Makes 4 to 6 servings

For the quickest hamburger treats, try the 5-minute Toasty Burgers (below)

5-Minute Toasty Burgers

Ingredients

1 pound ground beef
1 medium onion, finely chopped
10 slices bread, toasted
Salt and Pepper

Directions

Heat oven to 500°. Mix meat an onion; spread on toast slices making sure mixture covers edges. Season with salt and pepper. Place meat side up on ungreased baking sheet. Bake 3 to 5 minutes or until meat is done. To serve, cut slices in half.

Makes 20 half-slice servings.

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