1 package (10 ounces) frozen lima beans 3 cans (about 19 ounces each) baked beans (6 cups) 3 cans (about 15 ounces each) kidney beans, drained (5 cups) 1 pound Italian link sausages or pork link sausages ½ pound smoked ham, cut into ½-inch cubes ½ cup chopped onion 1 can (8 ounces) tomato sauce ½ cup catsup ½ brown sugar (packed) 1 tablespoon salt ½ teaspoon pepper ½ teaspoon dry mustard
Heat oven to 400°. Cook lima beans as directed on package; drain. Turn into ungreased 4½-quart casserole. Add baked beans and kidney beans.
In covered skillet, simmer sausages in a small amount of water 5 minutes. Drain liquid from skillet; panfry sausages until brown on all sides. (Do not prick sausages.) Cut each sausage into 2 or 3 pieces; add with ham to beans.
Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake uncovered 1 hour. 10 to 12 servings.
A bean-fancier’s delight – wholesome, zesty and high in protein. A handy carry-along casserole for a party, too.
Cooking time: 2 hours Preparation time: 25 mins. Main cooking utensils: saucepans, 9- by 5- in loaf pan Oven temperature: 350-375°F Oven position: center
For 8 people you need: 3-4 lb. fresh pork picnic shoulder bouquet garni seasoning 1 cup sausage meat 4 slices bread 2 eggs 3 tablespoons chopped parsley ¼ teaspoon garlic salt ¼ teaspoon celery salt ¼ teaspoon pepper
Coating for pan: little shortening ½ cup crushed cornflakes 1 teaspoon powdered sage
Put the pork into a saucepan, just cover with cold water, add the bouquet garni and seasoning.
Simmer gently for an hour, then remove meat from stock, cut away from bone and chop finely. The bone and stock may be used as the basis for soups and stews.
Add the sausage meat to the pork.
Cut the crusts off the bread and put the crumbs into the eggs , beat until smooth then mix with the meat.
Beat in the parsley and seasonings.
Grease the bottom and sides of the pan very well, mix the crushed cornflakes and sage and press over the bottom and sides of the pan.
Put in mixture and press down.
Cover with foil and bake 1 hour.
TO SERVE: Carry in pan, cut in slices and serve with sliced tomatoes, green salad and bread.
Preparation time: 20 min. Baking time: 25 to 30 min. Oven temperature: 375°F
Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.
For 4 servings you will need: 2 lbs. fresh broccoli ½ tsp. salt Water 2 medium onions, minced 1 clove garlic, minced or pressed 3 Tbsp. olive oil 3 to 5 anchovies, chopped 1½ cups cubed ham 2 Tbsp. chopped parsley 3 eggs Dash each white pepper, salt and nutmeg ¾ cup whipping cream or half-and-half 2 Tbsp. grated Parmesan Cheese
Preparation:
Wash and cut broccoli into 2-inch pieces. Cook in boiling salted water for 5 min. Drain.
In frying pan, saute onions and garlic in olive oil. Add anchovies. Cook 2 min. longer. Mix in broccoli.
Transfer mixture to a buttered 9-by-13-inch baking dish. Top with ham. Sprinkle with parsley.
Beat eggs. Season with white pepper, salt and nutmeg. Stir in cream. Pour evenly over broccoli. Sprinkle with cheese.
Bake at 375°F for 25 to 30 min. or until custard is set and broccoli is tender-crisp.
Good served with: Italian or French bread and red wine, if you like, for a satisfying summer meal.
For 2 servings: Half of the ingredients. Use individual baking dishes. For 8 servings: Double the ingredients. Use 2 baking dishes.
¾ pound Italian sausage ¼ cup finely chopped onion ¼ cup finely chopped celery ¼ cup finely chopped crro 1 8-ounce can tomatoes, cut up 1 6-ounce can tomato paste ¾ cup water 1 teaspoon dried oregano, crushed ½ teaspoon salt ⅛ teaspoon pepper 12 ounce fresh ricotta or cream-style cottage cheese ( 1½ cups) ¼ cup grated parmesan cheese 2 beaten eggs 2 tablespoons snipped parsley ⅛ teaspoon pepper 6 ounces lasagna noodles, cooked and drained 6 ounces mozzarella cheese, thinly sliced
Advanced preparation: Cook sausage, onion, celery, and carrot till meat is lightly browned. Drain off fat. Stir in undrained tomatoes, tomato paste, water, oregano, salt, and ⅛ teaspoon pepper. Simmer, covered, 15 minutes, stirring occasionally.
Combine ricotta, parmesan, eggs, parsley, and ⅛ teaspoon pepper. Place half the noodles in a 12×7½x2-inch baking dish. Spread with half the cheese mixture; top with half the mozzarella, then half of the meat sauce. Repeat layers, Cover and chill.
Before serving: Bake, covered in 375° oven for 30 minutes. Uncover and bake 25 minutes longer. Let casserole stand 10 minutes before serving. Makes 6 servings.
Ingredients: (4 pers.) ¾ kg falukorv (sausage) 1 tbsp. butter or margarine 2 yellow onions ½ tbsp. flour 1 can peeled tomatoes diced leftover meat salt white pepper paprika ¾ kg potatoes 1½ dl milk, boiling 2 tbsp. butter or margarine salt pepper nutmeg
Preparation:
Cut the onion into fine cubes and fry it in the fat. Add the flour and tomatoes and let the sauce cook, stirring, until smooth.
Cut the sausage into cubes and fry them with a little fat. Stir the sausage cubes into the sauce and possibly some leftover meat and spice to taste.
Mash the freshly cooked and steamed potatoes and add milk, fat and spices (or make mashed potatoes using powder.)
Place the mashed potatoes in a rind on the serving dish and pour the sausage stew in the middle.
You will need 1 lb. 2 oz. ground pork or beef 1 onion, chopped 1 roll, soaked and drained ½ lemon rind, grated 2 anchovies, ground 1 tablespoon minced parsley salt and pepper ¼ teaspoon nutmeg 1 egg 2 tablespoons flour
Sauce: 3 tablespoons butter or margarine 1 tablespoon chopped onion 1 tablespoon minced carrot 1 tablespoon minced celery 3 cups water or broth 2 lemon slices salt and pepper 1 tablespoon caper, crushed 3 tablespoons cornstarch, dissolved in same amount of water 2 tablespoons sour cream 1 tablespoon minced parsley Fried potatoes and sautéed vegetables for garnish
Knead ground meat mixed with chopped onion, roll, grated lemon rind, ground anchovies, minced parsley, salt, pepper, nutmeg and egg. Shape into 8 balls and dredge them with flour. Sauté the balls in salad oil lightly. Melt 3 tablespoons of butter in a stew pan, add the celery, carrot and onion. Pour over the water or broth and add the lemon, salt and pepper to taste. Add the capers and meatballs.
Finally, add. the cornstarch, sour cream, and simmer for 20 minutes. Serve hot. Sprinkle with minced parsley. Garnish with fried potatoes and sautéed vegetables.
Make sure the menu you plan fits the occasion. Consider the time of year, whether it’s to be in the backyard or at the beach and the type of equipment available before deciding on the food to be served.
Generally speaking, a buffet or help-yourself menu is the most popular kind. It gives the host more free time to mingle with the guests and makes for a more informal, get-acquainted type party.
Keep the menu simple and serve foods easy to handle. Meat, a salad, one or two vegetables, if it’s a dinner, a bread and dessert make ample fare for any barbecue. Unless you’re serving hot dogs and hamburgers, one kind of meat is plenty. Dress up the meat with a glaze, or serve relish or sauce accompaniments, if you like.
Have plenty of food. Remember, everyone eats more out-of-doors. A good rule to follow when ordering meat is to figure on 1½ to 2 servings per person. For each serving, allow ¼ to ⅓ pound solid meat with little or no fat (for example, ground round steak); ⅓ to ½ pound boneless but fatty meat; ½ to ¾ pound bone-in meat such as rib and leg roasts; 1 pound of very bony meat such as spareribs and chuck steaks; ½ chicken or 1 to 2 chops.
CHEESEBURGERS – Mixed Up Burgers
CHEESEBURGERS
1 pound ground beef 1 teaspoon salt 1 to 2 tablespoons minced onion 4 to 6 slices processed American cheese
Allow ¼ pound beef per serving. Combine beef, salt and onion; shape into 4 to 6 patties. Arrange hot briquets for grill barbecuing. Lay patties on grill over medium heat and barbecue about 10 minutes; turn. Barbecue patties about 3 minutes after turning. Then top each patty with a slice of the cheese. Continue barbecuing until meat is done and cheese melts; or about 3 minutes longer for medium-done Cheeseburgers.
Allow ¼ point meat per serving. Combine beef, veal and pork with minced onion, salt and rosemary in a bowl. Shape meat into thin patties. Arrange hot briquets for grill barbecuing. Grill patties over medium heat about 20 minutes, or until well done, turning once.
FOUR BARBECUED HOT DOG COMBINATIONS
DIXIE DOGS: Split frankfurters lengthwise; spread cut surfaces with peanut butter; wrap in a stripe of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Slide into toasted frankfurter rolls.
WISCONSIN’S PRIDE: Split frankfurters lengthwise; insert a thin strip of processed American cheese, wrap in a strip of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Serve in toasted frankfurter rolls.
BOSTON’S BEST: Split frankfurters lengthwise; spread cut surface with mustard. Sprinkle with sweet pickle relish; fill with drained baked beans. wrap each frankfurter securely in a double thickness of heavy-duty aluminum foil, twisting the ends. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in toasted frankfurter rolls.
CONEY ISLAND SPECIAL: Split frankfurters lengthwise; spread with mustard and then with catchup. Fill with drained sauerkraut and wrap each frankfurter in a double thickness of heavy-duty aluminum foil. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in frankfurter rolls.
1 can (12 oz.) whole kernel corn, drained ½ cup chopped celery ½ tsp. salt 2 Tbsp. chopped onion 3 Tbsp. diced green pepper 2 Tbsp. chopped pimiento ⅓ cup French dressing 1 Tbsp. vinegar
Combine all ingredients in a bowl; toss to mix well. Put mixture into pint-sized, screw-top jar. Store in the refrigerator 2 or 3 days before using. Makes about 1 pint.
TOMATO RELISH
1 lb. green peppers 1 lb. onions, peeled 1 lb. green tomatoes 3½ lbs. green cabbage 2 cups sugar 2 Tbsp. mustard seed 2 Tbsp. celery seed 1 tsp. ginger 2 Tbsp. salt 1 qt. vinegar
Remove seeds from peppers. Put all vegetables through a food chopper using the medium blade. Combine all ingredients in a kettle. Cook, stirring occasionally, until vegetables are tender. pour, at once, into hot sterilized jars. Seal jars as directed by manufacturer. Makes 3 to 4 pints.
CUCUMBER RELISH
Combine 1¾ cups finely chopped cucumber with ½ cup grated carrot, ¼ cup minced onion, 2 tsp. salt, ¼ cup vinegar and ¾ tsp. dill seed; toss to mix well. Put in a jar; cover and chill several hours to blend flavors. Makes 2 cups.
APPLE RELISH QUICKY
Combine ½ cup minced unpared apple, ½ cup drained, minced dill pickle and 1 Tbsp. French dressing. Chill mixture, covered, several hours before using. Makes. 1cup relish.
2 ½-¾ in. thick gammon rashers (¾ lb. each) 4 level tablespoons dry mustard 6 oz. light soft brown sugar 8½ oz. can pineapple rings (4 rings) maraschino cherries and watercress for garnish
Trim rind from the gammon rashers and snip the fat at intervals
Blend together the mustard, brown sugar and 4 tablespoonfuls pineapple juice.
Lay the gammon on the grill rack,s spread evenly with some of the sugar mixture.
Cook under a medium grill for 15 mins. Baste every 5 mins with pan drippings.
Turn gammon, spread with remaining sugar mixture. Cook for. further 15 mins. Place 2 pineapple rings and 2 cherries on each; baste and cook for a further 5 mins. If fat shows signs of over-browning, cover the fat with a piece of kitchen foil. Halve rashers and served garnished with watercress.
NB. If gammon tends to be salty, leave to soak in cold water for about 1 hr prior to cooking. Pat dry.
SUGGESTED MENU
10/Salad Nicoise Set 1 32/Devilled Gammon with Pineapple, Sauté potatoes Set 2 Buttered sweetcorn 73/Flan à la Francipan Praline Set 4 Numbers refer to other Good Housekeeping cards
1½ to 2 lbs. pork sausage links 1 onion, finely chopped 1 tsp. caraway seeds 1 qt. sauerkraut ½ cup apple juice or water
Pan fry sausage until lightly browned. Remove sausage from skilled, drain off all but 2 tbsp. drippings. Sauce onion in sausage dripping. In 2 qt. casserole place half the sauerkraut, then half the onion and caraway seeds; repeat layers and top with sausage links. Pour apple juice over sausage, cover, bake at 350°F, for 1 hour. Uncover casserole last 15 min. To brown sausage. Makes 6 servings.
NOTE: Frankfurters may be substituted for sausage. Arrange on top of sauerkraut for last half hour of baking.
Suggested Menu and Preparation Schedule
Sauerkraut Casserole with Sausage Mashed Potatoes Carrot and Celery Sticks Apple Dumplings with Apricot Glaze (Card #91)
Early in the day or the day before bake or buy Apple Dumplings *4:30 pm Prepare Sauerkraut Casserole 5:00 Place Casserole in Preheated Oven *5:05 Prepare Carrot and Celery Sticks. Chill. 5:30 Prepare Apricot Glaze. Keep Warm. 5:45 Prepare Instant Mashed Potatoes According to Directions on Package 5:55 Place Apple Dumplings in Slow Oven to Warm 6:00 Bon Appetit! Enjoy Your Dinner
After dinner serve warm Apple Dumplings topped with Apricot Glaze.
*May be prepared earlier and refrigerated.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
Creamed dishes can be elegant and economical. This cream sauce, made with milk and broth, is a perfect complement for ham and hard-cooked eggs. Spoon over steaming old-fashioned cornbread.
For 4 servings you will need: 1 cup diced, cooked ham 2 Tbsp. all-purpose flour 2 Tbsp. butter or margarine ⅔ cup warm milk ⅓ cup chicken broth ⅛ tsp. white pepper 2 hard-cooked eggs 2 Tbsp. chopped chives Corn bread
Use a ham slice or leftover ham. Trim off visible fat.
Melt butter in a skillet. Add flour and cook over low heat for 2 to 3 minutes.
Slowly stir in the milk and broth.
Quarter eggs. Add carefully with the ham to the cream sauce. Don’t stir.
Cut large squares of cornbread, heated if possible. Split.
Spoon mixture over halves. Sprinkle with chives.
Good served with: A chicory and romaine salad tossed with an oil and vinegar dressing, steaming mugs of coffee and pecans sugar cookies.
Tips: An honest-to-goodness cornbread has a rich, brown crust and a somewhat gritty bite. Try Whole Grain Corn Bread and taste the difference. Sauce Aurore can be used for a variation, adding 1 to 2 Tbsp. of tomato purée to the cream sauce. Sprinkle paprika over completed dish.
Vintage Recipe Cards 