Category Archives: Pasta Rice and Potatoes

Paella, Portuguese Style

Paella-Port

2 (2-lb size) broiler fryers, each cut into 8 pieces
1/2 cup olive or salad oil
1 lb lean pork, cut in 1-inch cubes
2 cups chopped onion
2 cloves garlic, crushed
1/4 teaspoon pepper
1 teaspoon dried oregano
2 teaspoons salt
2 cups raw long-grain white rice
1/2 teaspoon saffron
1 lb Italian sausages, halved
2 medium-size fresh tomatoes, peeled and chopped
1 bay leaf
3 cans (10 3/4-oz size) condensed chicken broth
1 1/2 lb large shrimp, shelled and deveined
1 pkg (10 oz) frozen peas, thawed
1/2 jar (4-oz size) pimientos
2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet; brown well on all aides. Remove.

3. To drippings in skilled, add onion, garlic, pepper, and oregano, sauté, stirring, 5 minutes, until onion is golden. Add salt, rice and saffron; cook, stirring – about 10 minutes.

4. Meanwhile, in another skillet, brown sausages, turning on all sides – about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375F.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture and bring to boiling. Add shrimp, spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve: Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.


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

Deviled Eggs

deviled_eggs

Cooking time: 35-40 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
Creole rice:

1 small onion, peeled
1 stalk celery
1 small green sweet pepper
2 tablespoons butter
1/2 cup mushrooms
3/4 cup rice
1 1/2 cups stock
seasoning

Eggs and sauce:
4 eggs
2 tablespoons butter
1/4 cup flour
1 1/4 cups tomato juice
salt
1 teaspoon made mustard
1 teaspoon Worcestershire sauce
pinch brown sugar

1. Chop onion coarsely with celery and pepper, removing core and seeds.

2. Fry in the butter for 5 minutes without browning.

3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.

4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.

5. Meanwhile hard-cook the eggs and make the sauce.

6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.

7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.

TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.

TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.


Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Impromptu Party Seafood

impromptu_party_seafood_jpg__2370×4010_

Crunchy Rice Ring (below)
2 cans (10 3/4 ounces each) condensed cream of shrimp soup
3 cans (4 1/2 ounces each) deveined small shrimp, rinsed and drained*
1 can (6 1/2 ounces) tuna, drained and broken into chunks
1 jar (2 ounces) sliced pimiento, drained
1/4 cup apple cider

Prepare Crunch Rice Ring. Heat soup, shrimp, tuna, pimiento and cider just to boiling in 2-quart saucepan over medium heat, stirring occasionally. Serve with Crunch Rice Ring. 8 TO 10 SERVINGS.

*1 can (7 ounces) fish flakes can be substituted for 1 can of the shrimp.

CRUNCHY RICE RING

4 1/2 cups water
2 cups uncooked regular rice
2 tablespoons butter or margarine
2 teaspoons salt
1 can (8 ounces) water chestnuts, drained and sliced

Heat water to boiling in 2-quart saucepan. Stir in rice, butter and salt; reduce heat. Cover and simmer until water is absorbed, about 25 minutes.

Stir in water chestnuts. Grease 6-cup ring mold or coat with vegetable spray-on for cookware. Pack rice mixture lightly in mold. Let stand 2 minutes. Unmold on serving platter.


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

Cheese Noodle Ring

cheese_noodle_ring

1 pkg. (8 oz.) wide noodles
Boiling, salted water
1 cup milk
3 eggs, well beaten
1 tsp. salt
Dash pepper
2 cups grated, sharp Cheddar cheese
1 recipe Tuna in Mushroom Sauce, or Chicken in Celery Sauce, at right
Diced pimiento

Break noodles into 1-inch pieces; cook in boiling, salted water according to package directions. Rinse and drain. Scald milk; gradually pour into eggs, stirring constantly. Add to noodles with salt, pepper and 1 1/2 cups of the cheese; mix well. Spoon into a well-greased 10-inch ring mold. Set mold in a pan of hot water. Bake in a moderately low oven, 325°, 45 minutes. Unmold ring on a cooky sheet. Sprinkle with remaining cheese; broil until brown. Slide ring onto a serving plate; fill center with Tuna in Mushroom Sauce, or Chicken in Celery Sauce. If desired, garnish with pimiento. Makes 6 servings.

TUNA IN MUSHROOM SAUCE: In a saucepan combine the contents of 1 can (11 oz.) condensed mushroom soup, 1/2 cup milk, 2 cups cooked green beans and 1 can (7 oz.) tuna, flaked. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.

CHICKEN IN CELERY SAUCE: In a saucepan combined the contents of 1 can (11 oz.) condensed cream of celery soup, 1/2 cup milk,2 cups cooked peas and 1 cup diced,cooked chicken. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.


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

Noodles ‘N’ Sausages

noodeles-sausages

1 package (8 ounces) noodles
Boiling salted water
1 1/2 pounds pork sausage links
1 can (16 ounces) sauerkraut
1/2 pint sour cream

Set oven for moderate, 350°. Grease a 2-quart casserole or baking dish.

Cook the noodles in the boiling, salted water according to package directions until just tender; drain.

Meanwhile, cut the links to separate sausages. Put the sausages in the skillet. Cook sausages 5 minutes, turning once. Remove them from the skillet and drain on paper towels. Combine the drained noodles, sauerkraut and sour cream. Turn noodle mixture into the greased casserole. Arrange the sausages on top. Bake 30 to 40 minutes, or until sausages brown and noodles are heated. Makes 6 servings.

NOTE: Frozen precooked sausages may be used in place of fresh. It is not necessary to fry them. Combine noodles, sauerkraut and cream. Arrange sausages on top and cook as directed above.


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

Curried Shrimp

curried_shrimp

2 tablespoons chopped onion
1 tablespoon butter or margarine
1 to 1 1/2 teaspoons curry powder (to taste)
10 1/2-ounce can condensed cream of celery soup
1/3 cup sour cream
3/4 pound cooked shrimp
1 apple, peeled and diced
3 cups cooked rice
2 tablespoons chopped parsley

Condiments: peach chutney, chopped peanuts, sliced bananas, toasted shredded coconut, sliced or quartered limes.

Saute onion in butter until transparent. Add curry powder; stir in condensed soup and shrimp. Cook until bubbly. Lower heat and blend in sour cream and apples; heat through – but do not allow to boil. Pour over cooked rice; garnish with parsley. Serve with condiments.

Serves 4
Preparation tom: 30 Min.

Approximate calories per serving: 375

SUGGESTED MENU
Sliced Tomato and Onion Salad
Steamed Rice
Curried Shrimp
Condiments
Chocolate Chiffon Cake

From the Kitchens of Dorothy Taylor


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Paella

paella_49

10 to 12 chicken pieces, breasts (cut in half), thighs, drumsticks, wings
1/2 cup olive oil
1/2 lb Spanish Chorizo or
1/2 lb lean pork, diced
1 medium onion, sliced
4 cloves garlic, crushed
1/2 tsp. Spanish Saffron
1/2 tsp. salt
1-1/2 cups rice, long grain
4 cups chicken broth
1 pkg. frozen artichoke hearts or peas
1/2 lb. shelled, deveined shrimp
1 dozen small clams, scrubbed or 1 8-oz jar whole clams

Heat olive oil in Paella pan or large skillet. Quickly brown chicken, remove, set aside. Brown sausage in pan, set aside; drain all but 2 tbsp. fat. Add onion, garlic, saffron and salt, cook until onion is soft. Add rice, stir lightly.* Add broth, do not stir. Arrange artichoke hearts, chicken, chorizo and shrimp around pan. Bring both to boil, place pan in 350°F oven for 35 min. Steam clams until shells open. Remove Paella from oven arrange clams on top. Let Paella rest 2 to 3 min. Makes 6 servings.

*May be done in advance, complete 45 min. before dinner is to be served.

SUGGESTED MENU and PREPARATION SCHEDULE

Olive Cheese Puffs
Paella
Green Salad/Wine Vinegar Dressing
Hot Buttered French Bread
Ice Cream/Guava Jelly or Pineapple Topping
Crisp Cookies

Early in the day or the day before make or buy vanilla ice cream and topping and cookies

*3:00pm Prepare Olive Cheese Puffs
3:30 Prepare Salad Greens. Refrigerate
*4:00 Brown Chicken, Sausage and Add Rice
5:15 Complete Paella
5:40 Heat French Bread
5:50 Add Dressing to Salad
6:00 Bon Appetit! Enjoy Your Dinner!

After dinner serve Ice Cream with Topping and Cookies

*May be prepared earlier in the day or the day before 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.

Irish Coffee & Irish Potato Pancakes with Rum Applesauce

irish_coffee

2 cups peeled and coarsely grated potatoes*
3 eggs
2 tablespoons all-purpose flour
1 1/2 teaspoon salt
4 tablespoons minced onion
1 tablespoon Irish whiskey
Oil for frying

Place potatoes in strainer and press to remove excess liquid. Transfer to mixing bowl. Beat eggs lightly and stir into potatoes. Mix flour and salt together and add to potato-egg mixture; mix well and stir in minced onion and Irish whisky. Shape into 3-inch disks or patties.

Heat skillet, grease, and sauté patties until bubbles appear on surface; turn over and brown flip side. Serve with Rum Applesauce and dairy sour cream.

Yield: 8-10 pancakes

* Best made with “old” potatoes, held in refrigerator vegetable compartment 6-8 weeks. When in a hurry, use instant or frozen potato pancake mix, but add 1 tablespoon Irish whiskey to batter for perky, spirited flavor.

Rum Applesauce

6 Golden Delicious apples, peeled, cored, and quartered
1 cup water
2/3 cup dark brown sugar, packed
1 teaspoon allspice
1 teaspoon ginger
1/4 cup dark rum

Place apples and water in saucepan and bring to boil; reduce heat and simmer 10 minutes, stirring occasionally. Add sugar, all spice, ginger, and rum. Bring to boil and simmer additional 20 minutes, stirring frequently.

Note: For quick Rum Applesauce, just flavor canned applesauce with dark rum, to taste, and 1 teaspoon ginger per 2 cups applesauce.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Everybody’s Irish & Haggerty

everybody_irish

Haggerty

This cheese and potato pie may be a little tricky for beginning cooks, but once you have mastered it you’ll want to try it again and again; it goes well with Irish whiskey and, with a chop or an omelet, fills out a dinner menu nicely, too.

3 medium potatoes
1 large white onion
3 tablespoons cooking oil
1 teaspoon ground celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Cheddar cheese
1 tablespoon butter

Peel potatoes and cut into paper-thin slices, using slicing attachment to food processor if available. peel onion and slice thinly.

Heat cooking oil in heavy skillet and place 1/2 of potatoes in pan; sprinkle a little of the celery seed, salt, pepper, and 1/2 cup cheese over potatoes.

Place onions on top of cheese; sprinkle a little of the seasonings. Place remaining potatoes slices on top and sprinkle with remaining cheese and seasonings. Dot with butter.

Cook over medium heat, covered, until top layer of potatoes is tender, about 20 minutes. Slip Haggerty carefully onto place; slip from plate, to side down, back into skillet. Cook additional 15 minutes uncovered.

To serve, cut into wedges.
Yield 4-6 servings.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Spaghetti with Meat Balls – Half Hour Sauce

spaghetti_meatballs

1/4 cup minced onion
1 clove garlic, minced
1/4 cup olive oil or cooking oil
2 cans (6 oz. ea) tomato paste
3/4 cup water
1 can (29 oz.) tomatoes
1 bay leaf
1 1/4 tsp. salt
1/2 cup minced onion
1 1/2 lb. ground beef
1/8 tsp. pepper
1/4 tsp. marjoram
1/3 cup minced parsley
1 egg, slightly beaten
1 slice bread, coarsely crumbled
Hot cooked spaghetti
Grated Parmesan cheese

Sauté the 1/4 cup onion and garlic in 1 tablespoon of the olive oil until lightly browned. Put into a sauce pot. Add tomato paste, water, tomatoes, bay leaf and 1/4 teaspoon of the salt. Bring the mixture to a boil; reduce heat to low and simmer.

Meanwhile, heat another tablespoon oil in the skillet. Add the 1/2 cup onion; cook, stirring occasionally, until soft. Combine the onion, remaining 1 teaspoon salt, beef and next 5 ingredients. Shape meat mixture into bite-size balls. Heat the remaining oil in the skillet. Brown the meat balls in the oil, turning often to brown evenly. Add browned meatballs to the sauce. Cook sauce with meat balls 3/4 hour longer or until sauce has thickened and meat balls are cooked. Stir sauce occasionally. Arrange spaghetti on a platter. Spoon sauce over it and arrange meat balls around outer edge of platter. Serve with grated Parmesan cheese. Makes 8-10 servings.

Half Hour Sauce

Mince 1 garlic clove and chop 1 medium onion; brown in 2 Tbsp. olive oil. Add contents of 2 cans (8 oz. ea.) tomato sauce, 3/4 cup water, 1/2 tsp. oregano. Simmer sauce over low heat, stirring occasionally, about 30 minutes. Makes about 1 cup.


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