Category Archives: Pasta Rice and Potatoes

Salade de Pâtes Roses (Pink Noodle Salad)

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ingredients:
8 ounces “rigatoni” noodles
3 ½ ounces boiled ham
4 tomatoes, puréed
1 teaspoon prepared French mustard
1 lemon
salt and pepper
½ cup safflower oil
1 Tablespoon heavy cream
3 ½ ounces olives

instructions:

  1. Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
  2. Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
  3. Mix the French mustard together with the lemon, salt and pepper; gradually add the oil, stirring continuously. Blend in the tomato purée and heavy cream.
  4. Mix the pink dressing with the noodles. Place in a serving dish, sprinkle with the ham, and garnish with the olives.

You can use elbow macaroni, “bow-knots,” or shell-shaped macaroni – the shape does not matter.

Children will enjoy this unusual entrée, particularly during the summer months. Complete the meal with carrot juice and fresh fruits.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Cheesy Chicken Over Rice

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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.

Rancher’s Salad

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½ pound elbow macaroni
Boiling salted water
1 can (1 pound) kidney beans
4 beef frankfurters
½ cup sour cream
½ cup chili sauce
½ cup mayonnaise
¼ teaspoon salt
Dash pepper
Few drops Tabasco sauce
1 tablespoon prepared horse-radish
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Crisp salad greens

Cook macaroni in boiling salted water according to package instructions, until tender. Drain; rinse with cold water and chill in a large bowl.

Drain kidney beans; discard liquid. Cut frankfurters into thin diagonal slices. Add beans and frankfurters to macaroni. Combine sour cream and next 8 ingredients. Pour sour cream mixture over the macaroni mixture; toss until thoroughly mixed. Turn salad into a bowl lined with crisp salad greens. Makes 8 servings.

FOUR SALAD NOTES: 1. Shake a few drops of onion juice in French Dressing. 2. Garnish a bowl of mayonnaise with a dash of paprika. 3. Rub a whiff of garlic on your salad bowl. 4. Top a fruit salad with a sprinkling of coconut.

Published by–COOKINDEX–Division of H.S. Stuttman Co. Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Potatoes – The Way Men Love Them

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RAW FRIES

Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skilled. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with ½ teaspoon salt and dash pepper.

Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.

HASHED BROWNS

4 medium potatoes
2 tablespoons finely chopped onion
½ teaspoon of salt
⅛ teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons salad oil

Pare potatoes. In saucepan, heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.

Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skilled, leaving ½-inch space around edge.

Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.

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

Baked Stuffed Potatoes

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15 baking potatoes
⅔ cup sour cream
⅓ cup milk
⅓ cup butter or margarine
Salt and pepper
¼ cup chopped onion
3 strips bacon, crisply fried and crumbled
1/4 cup shredded Cheddar cheese
8 stuffed green olives
2 tablespoons chopped pimento
2 teaspoons horseradish

Preheat oven to 400°. Scrub potatoes, prick with a fork to allow steam to escape and bake 1 to 1 ¼ hours until done. Cut thin slice from tops of potatoes. Leaving a thin wall, scoop out insides and mash with sour cream, milk and all but 1 tablespoon butter. Season with salt and pepper. Divide mashed potatoes into 5 equal portions. Portion 1: Add onions, sauteed in reserved butter. Portion 2: Add bacon. Portion 3: Add cheese. Portion 4: Add 6 chopped olives (reserve 2 for garnish). Portion 5: Add pimento and horseradish. Stuff 3 shells with each of these fillings. Place in a flat storage container and wrap for freezing or freeze on a flat pan and place in plastic bags when completely frozen. Serving day: bake unthawed potatoes at 375 oven 30 minutes. Brown under broiler last 5 minutes – watch carefully to prevent burning.

Serves 15

Preparation time: 1 3/4 HR. Preparation Day 30 Min. Serving Day
Approximate calories per serving: 150

HELPFUL HINT: This all-American dish is a perfect accompaniment for almost any meat, fish or poultry dish. Take them from your freezer as you need them.

©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.

Chicken Fricassee (Broad Noodles)

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© Copyright 1951, A. Goodman & Sons, Inc. Recipes prepared and tested by Bertha M. Becker, Home Economist

Goulash and Noodles

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© Copyright 1951, A. Goodman & Sons, Inc. Recipes prepared and tested by Bertha M. Becker, Home Economist

Spaghetti Bolognese and Kedgeree

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Preparation time: 7 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 -1 ½ oz. butter and 1 teaspoon olive oil or 2 oz. butter
½-1 clove garlic
1 onion, finely chopped
2 oz. mushrooms, finely chopped
1 carrot, finely chopped
6 oz. minced beef
1 x 8 oz. can tomatoes or 4 fresh tomatoes
½ pint brown stock
1 wineglass red wine
little tomato purée
6-8oz. spaghetti
Parmesan cheese

Heat butter and oil in pan. Then fry crushed garlic, onion, mushrooms, and carrot. Add meat and rest of the ingredients and simmer liquid until thickened. slices of red or green pepper can be used in this sauce. Chopped parsley may be added to the sauce just before serving. Cook spaghetti in boiling salted water and drain. Rinse in cold water, return to pan with a knob of butter and reheat. Pour the sauce over spaghetti and serve with grated Parmesan cheese.

Kedgeree

Preparation time: 5-10 minutes
Cooking time: 5-10 minutes
To serve: 4

You will need
6 oz. cooked smoked haddock
1 hard-boiled egg
approx. 8 oz. cooked rice
pinch cayenne
pepper and salt
chopped parsley
¼ lemon, cut in thin wedges

Flake fish coarsely with fork. Chop egg white. Sieve yolk. Mix flaked fish with chopped egg white, and hot cooked rice. Season to taste. Little milk may be added if necessary. Put on hot dish. Sprinkle sieved egg yolk and chopped parsley on top. Add lemon. Serve while hot.

©Shufunotomo Co., Ltd., Japan 1968 English text ©Shufunotomo Co., Ltd., Japan 1968

Creole Beef and Rice

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Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856

Greixera de Macarrones (Macaroni Casserole)

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4 servings

You will need
1 lb. macaroni
1 cup or more milk
1 ½ cups grated dry Mahón cheese
powdered cinnamon
4 hard-boiled eggs, cut in half
½ cup butter
salt

Cut macaroni into short lengths, and boil in salted water in a wide and shallow casserole.

When it is almost cooked, drain and put to boil in the heated milk to finish cooking.

Add ¾ of the cheese, together with a little cinnamon. Salt to taste. Mix well and put in a casserole, cover with rest of cheese and a little more cinnamon and the hard-boiled eggs. Place a little butter on each of the egg halves and spread the remaining butter over the macaroni. Put in an oven to brown and serve immediately.

© Shufunotomo Co., Ltd., Japan 1973