Category Archives: Soups and Salads

Tuna-Vegetable Chowder

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1 cup diced uncooked potato (1 medium)
1 cup cut-up fresh or canned tomatoes
2 medium onions, cut into 1/4 inch slices
3/4 teaspoon celery seed
2 cups water
3 tablespoons margarine or butter
3 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 cups milk
2 cans (6 1/2 ounces each) tuna, drained
Snipped chives or parsley

Heat potato, tomatoes, onions, celery seed and water to boiling in saucepan. Cover and cook over medium heat until potato is tender, about 15 minutes.

Melt margarine over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add tuna to potato mixture; stir in sauce. Sprinkle with chives. 6 servings (about 1 1/2 cups each).

© Copyright 1981 by General Mills, All rights reserved. Printed in U.S.A.

Herring Salad

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herring_revised

Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: deep covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
4 large herring
2/3 cup white vinegar
4 peppercorns
2 bay leaves
1 small onion
1 cucumber
2 red-skinned eating apples
2/3 cup sour cream*
seasoning
lemon juice

Garnish:
parsley

*You can buy cartons sour cream or use yogurt or fresh cream plus 1 tablespoon lemon juice

1. Remove heads, intestines and backbones from herring, leave about 1/2 inch of bone at tail end.

2. Roll herring, start at the head end and secure rolls by piercing fish with backbone left at the tail end.

3. Put fish into casserole, add vinegar, peppercorns, bay leaves, and sliced onion with scant 2 cups water.

4. Cover dish with lid and bake for time and at temperature given.

5. Cool in the liquid, then drain.

6. Skin and dice cucumber.

7. Core apples, leave skin on. Cut half apple into slices, dice the remainder.

8. Mix diced apple and cucumber.

9. Mix with cream and seasoning.

TO SERVE: Arrange cucumber mixture on a long dish, place herring rolls on top, garnish with apple slices, dipped in lemon juice, and parsley.

TO VARY: Dice herrings after cooking, mix with diced apple, onion, cucumber, add 2 diced hard-cooked eggs, 1 small diced cooked beet, 3 diced sweet dill pickle. Put into mold and leave for 1 hour.

PRINTED IN CANADA ©Copyright Paul Hamlyn Ltd. 1967

Two Family-Style Entrées

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STUFFED BAKED FRANKS

1 pound (5 or 6) large frankfurters
1/4 cup minced onion
2 cups herb-seasoned stuffing mix
3/4 cup water
1/4 cup catsup
1 tablespoon sweet pickle relish
3 slices (3 ounces) American cheese, cut into strips

Advance preparation: Cut franks lengthwise almost to opposite side. Cook onion in butter till tender but not brown. Combine stuffing mix, onion, water, catsup, and relish; mix well. Mound stuffing atop franks. Place on baking sheet. Cover; chill till serving time.

Before serving: Bake in 400° oven for 10 to 15 minutes. Top franks with cheese strips; return to oven and heat about 3 minutes longer or till cheese melts. Makes 5 or 6 servings.

TUNA-BACON-MACARONI BOWL

1 7 1/4-ounce package macaroni and cheese dinner mix
1/2 cup American cheese spread
3/4 cup mayonnaise or salad dressing
1 9 1/4-ounce can tuna, drained and flaked
4 slices bacon, crisp-cooked, drained, and crumbled
4 hard-cooked eggs, chopped
1/4 cup sweet pickle relish
2 teaspoons prepared mustard

Advance preparation: Prepare macaroni and cheese dinner according to package directions; except up 1/2 cup milk instead of milk called for. Stir in cheese spread. Add mayonnaise, tuna, bacon, hard-cooked eggs, pickle relish, and mustard. Chill several hours.

Before serving: Spoon into a lettuce-lined bowl and garnish with additional bacon, if desired. Makes 6 servings.

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

Beef Chowder & Cauliflower-Tuna Ahoy

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1 1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 10 3/4 ounce cans condensed cream of celery soup
2 16-ounce cans tomatoes, cut up
1 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon salt

Advance preparation: Cook beef, celery, onion, and green pepper till meat is browned; drain. Add condensed soup, undrained tomatoes and corn, the parsley and salt. Simmer, covered, 30 minutes. Cool quickly. Pour into freezer containers. Seal, label, and freeze.

Before serving: In saucepan heat soup, covered, about 30 minutes or till bubbly. Stir often. Add salt to taste. Makes 8 to 10 servings.

CAULIFLOWER-TUNA AHOY
(Pictured on Divider Card)

Advance preparation: In large covered saucepan cook 1 cup chopped onion in 2 tablespoons water. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain two 6 1/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, top with buttered crumbs and sprinkle with paprika. (Bake unfrozen casserole in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, 4 servings each.

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

Corned Beef Potato Salad

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2/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons prepared mustard
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
2 medium potatoes
1 1/2 cups finely shredded cabbage
1 12-ounce can corned beef, chilled and cubed

Combine first 6 ingredients; set aside. Cook potatoes in enough boiling salted water to cover, 20 to 30 minutes. Drain, peel, and cube potatoes. While the potatoes are warm, add salad dressing mixture; toss to coat. Chill. To serve, add cabbage and corned beef to mixture; toss. Serve on lettuce-lined plates. Makes 6 servings.

SALMON POTATO SALAD

3 medium potatoes, cooked, peeled, and cubed (3 cups)
1 hard-cooked egg, chopped
1/2 cup sliced celery
1/2 cup shredded carrot
2 tablespoons chopped green onion
Cottage Dressing
1 16-ounce can salmon, drained, and broken into chunks

In large bowl combine potatoes, egg, celery, carrot, and onion. Add Cottage Dressing to potato mixture, tossing lightly to coat. Gently fold in the salmon. Cover and chill thoroughly. Garnish with carrot curls and green pepper, if desired. Makes 6 servings.

Cottage Dressing: Blend together 1 cup cream-style cottage cheese, 1/2 cup mayonnaise or salad dressing, 2 tablespoons milk, 2 tablespoons lemon juice, 1 teaspoon dried dillweed, 1/4 teaspoon salt, and a dash of pepper.

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

Maionese di pesce alla Riccione (Fish mayonnaise Riccione style)

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Preparation time 1 hour
Cooking time 20 minutes
To serving 4

You will need
1 lb. firm fish fille, e.g. halibut or sea bass
salt and pepper
olive oil
lemon juice
3 oz. shelled prawns
8 oz. mixed cooked vegetables, diced*
1/3 pint (U.S. 7/8 cup) mayonnaise (see Card No. 2)
8 anchovy fillets
1-2 sliced hard-boiled eggs
few stuffed olives
*peas, green beans, canned artichoke hearts, etc.

Put fish into oiled baking dish, sprinkle with salt, pepper, oil and lemon juice. Cover and bake at 375° F. or Gas Mark 5, for 20 minutes. Cool, discard skin and bones, chop fish coarsely. Add 1 1/2 oz. prawns, sprinkle with oil and salt; chill. Mix vegetables with a little oil, lemon juice and 2 mashed anchovy fillets, stir well; chill. Combine fish and vegetables; pile in a serving dish. Coat lightly with mayonnaise. Garnish with remaining prawns, eggs, anchovy fillets and stuffed olives.

Maionese (from Card No. 2)
Mayonnaise

Preparation time 15 minutes
Cooking time no cooking
To serve 4

You will need
2 egg yolks
1 level teaspoon salt
about 1 dessertspoon lemon juice
about 1/4 pin (U.S. 5/8 cup) olive oil
All ingredients for mayonnaise should be at room temperature.

Carefully separate the egg yolks and put into a small basin standing on a non-slip surface. Add the salt and 1 teaspoon of lemon juice and mix thoroughly with a small wooden spoon or wire whisk. Start adding the oil drop by drop stirring vigorously all the time. As soon as the sauce begins to thicken increase the flow of oil to several drops at a time and finally thin thread, stirring continuously. If the sauce becomes too thick add a few drops of lemon juice or water. The final sauce should be thick and shiny.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968

Inspiration Soup

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3 cups tomato juice
2 cups water
1 1/2 cups canned bean sprouts, drained and rinsed
1 cup drained, canned asparagus, plus 1/2 cup liquid
1 cup drained, canned green beans, plus 1/2 cup liquid
1/2 cup canned sliced bamboo shoots, drained and rinsed
2 ribs celery, chopped
4 packets instant beef broth and seasoning mix or 4 beef bouillion cubes
4 envelopes unflavored gelatin
1 cup cold water
Few drops of Worcestershire sauce
1/2 cup dehydrated onion flakes
Dash celery salt
Dash garlic powder
Dash salt
Dash pepper
Dash oregano leaves
Dash thyme leaves

Combine tomato juice, water, bean sprouts, asparagus plus liquid, green beans plus liquid, bamboo shoots, celery, and broth mix in a saucepan. Bring to a boil. Sprinkle gelatin over cold water to soften. Add to soup. Stir in remaining ingredients. Simmer for 20 minutes, adding more water if necessary. Divide evenly. Makes 8 servings.

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

Beer Stew

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1 pound beef boneless chuck, tip or round, cut into 1-inch pieces
1 pound pork shoulder roll or smoked hocks, cut into 1-inch pieces
3 tablespoons vegetable oil
1 can or bottle (12 ounces) beer
1 tablespoon instant beef bouillion
1 1/2 teaspoons salt
1/2 teaspoon garlic salt
1/8 teaspoon ground marjoram
1/8 teaspoon ground thyme
1/8 teaspoon dried basil leaves
6 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
1 medium onion, thinly sliced
1/2 cup cold water
1/4 cup all-purpose flour
3/4 cup walnut halves (optional)
1 tablespoon margarine or butter (optional)

Cook beef and pork in oil over medium heat, stirring frequently, until beef is brown, about 8 minutes; drain. Add enough water to beer to measure 2 cups; pour on beef and pork. Add bouillon, salt, garlic salt, marjoram, thyme and basil. Heat to boiling. Add carrots, potatoes and onion. Cover and cook in 325° oven until beef is tender and pork is done, about 1 1/2 hours.

Shake cold water and flour in tightly covered container; stir gradually into stew. Cover and cook 10 minutes. Stir walnut halves in margarine; sprinkle stew with walnuts. 8 servings.
The beef in this recipes will assume a pink color because of the smoked pork.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Peanut Butter Soup

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6 cups water
2 pounds beef bones
1 medium onion, chopped (about 1/2 cup)
4 peppercorns
2 cardamom seeds
1/2 cup creamy peanut butter
1 1/2 teaspoons salt
1 1/2 teaspoons lemon juice
1/4 teaspoon red pepper sauce
2 tablespoons snipped chives
1/4 cup chopped salted peanuts

Heat water, beef bones, onion, peppercorns and cardamom seeds to boiling in 3-quart saucepan; reduce heat. Cover and simmer 1 1/2 hours. Refrigerate several hours; skim off fat.

Strain stock, discarding bones, onion and seasonings. Gradually beat 1 cup stock into peanut butter; stir into remaining stock. Stir in salt, lemon juice and pepper sauce. Cook over low heat, stirring occasionally, 15 minutes. Sprinkle each serving with chives and peanuts. 6 servings (about 3/4 cup each).

Short-cut Peanut Butter Soup: Substitute 2 cans (14 ounces each) condensed beef broth and 1 teaspoon onion salt for the stock and salt; omit refrigeration step. 4 servings.

This is a version of the popular African Shorba.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hot Crabmeat-Avocado Salad

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1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-cooked eggs, chopped
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
Lemon juice
Salt
3 tablespoons dry bread crumbs
1 teaspoon melted butter
2 tablespoons slivered almonds

Heat oven to 400°. Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise. Cut unpeeled avocados lengthwise in half; remove pits. Brush halves with lemon juice; sprinkle lightly with salt.

Fill avocado halves with crabmeat mixture. Toss bread crumbs in butter; spoon over crabmeat. Place in ungreased shallow baking dish; bake uncovered 10 minutes. Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly. 6 to 8 servings.

An elegant, different hot salad with a moist filling and crunchy topping.

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