Glazed Ham Loaf In Ring

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Ingredients

1 cup milk
1 egg
2 tablespoon catsup
2 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups soft white bread crumbs
1 1/2 lb ground cooked ham (6 cups)
1/2 lb ground pork
1/2 lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley

Glaze
1 can (81/2 oz) sliced pineapple
1/4 cup light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon ground ginger
parsley sprigs

Directions

1. Preheat oven to 350°. In large bowl, combine milk, egg, catsup, mustard, salt, and pepper; beat until well blended. Stir in bread crumbs; let stand several minutes.

2. Add ham, pork, veal, onions, and parsley; mix well. Turn into 1 1/2 quart ring mold, packing down firmly.

3. Bake, uncovered, 30 minutes

4. Make Glaze: Drain juice from pineapple into small saucepan. Add sugar, vinegar, and ginger. Bring to boiling, stirring. Cut pineapple slices in half; add to boiling mixture. Reduce head, and simmer 5 minutes. Remove from heat.

5. Remove ham ring from oven. Run spatula around edges to loosen, and turn out in shallow baking pan. Pour half of glaze, without fruit, over top. Bake 20 minutes. Arrange pineapple on ham. Cover with glaze. Bake 20 minutes.

6. With wide spatulas, remove ham ring to warm platter. Spook glaze from pan over top. Arrange parsley in center. Serve with any remaining fruit, and catsup.

Serves 8.

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

French Onion Soup

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Ingredients

1 1/2 pounds onions, thinly sliced (6 cups)
1/4 cup butter or margarine
3 10 1/2-ounce cans condensed beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
6 to 8 slices French bread or hard rolls, toasted Grated Parmesan cheese

Directions

In a covered 3-quart saucepan cook sliced onions in butter or margarine about 20 minutes or till tender. Add beef broth, Worcestershire sauce, salt, and pepper. Bring to boiling.

Sprinkle toast slices with grated Parmesan cheese; place under broiler till cheese is lightly browned. Ladle soup into bowls and float toast slices atop. (Or, place a toast slice on soup in each broiler-proof soup bowl; sprinkle with Parmesan cheese and place bowls under broiler till cheese is lightly browned. )

Makes 6 to 8 servings.

Curried Chicken Soup

Ingredients

1 1/4 cups skim milk
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup water
1 tablespoon snipped parsley
1/2 teaspoon curry powder

Directions

In saucepan gradually stir milk into soup. Add the water, parsley, and curry powder. Heat till simmering, stirring occasionally. Garnish with additional snipped parsley, if desired.

Make 6 servings.
This recipe is noted as a Calorie-Cutting Recipe

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

Eggs En Gelee

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Ingredients

6 eggs
2 envelopes unflavored gelatine
2 cans (12 1/2 oz size) chicken consommé
1/2 cup white wine
1 tablespoon tarragon
vinegar
3/4 teaspoon salt
Boiling water, ice water
12 fresh tarragon leaves, or parsley sprigs
4 tablespoons liver pate
1 teaspoon heavy cream

Directions

1. Gently lower eggs into boiling water in medium saucepan. Remove pan from heat. Cover; let stand 3 to 5 minutes. Cool eggs under cold water to prevent further cooking.

2. In small saucepan, sprinkle gelatine over 1 cup consommé to soften. Stir over low heat, to dissolve gelatine. Stir in rest of consommé, white wine, vinegar, and salt; set aside.

3. Pour boiling water over tarragon leaves. Drain, then plunge leaves into ice water. Beat pate with heavy cream until smooth. Place in pastry bag with small star tip.

4. Place 6 (6-oz) oval molds or custard cups in pan of ice and water. Spook 1 tablespoon gelatine mixture into each mold. Let stand about 5 minutes, or just until gelatine is set. Arrange 2 drained tarragon leaves on gelatine in each mold. Pipe liver pate in little stars or in ring around leaves. Cover with another tablespoon of gelatine mixture, being careful to keep decoration intact. Let stand until gelatine is firm.

5. Meanwhile, carefully peel eggs. Place an egg in center of each mold on firm gelatine layer. Pour enough gelatine mixture around eggs just to cover. Refrigerate until firm.

6. To unmold: Dip molds in hot water; invert onto individual serving plates; shake gently to release. Garnish with parsley, if desired, and remaining gelatine, chopped, as show in photography. Makes 6 servings.

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

Chicken With Dumplings

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Ingredients

2 whole chicken breasts, and 4 chicken legs (4lb in all)
3 small onions, quartered
4 medium carrots, pared and cut in 2-inch pieces
2 stalks celery, cut up
1 can (10 3/4oz) condensed chicken broth, undiluted
2 1/2 teaspoons salt
2 bay leaves
1/8 teaspoon pepper
1/4 teaspoon dried thyme
2 tablespoons lemon juice
6 tablespoons flour

Fluffy Dumplings
1 cup buttermilk biscuit mix
1/3 cup milk

Directions

1. Wash chicken pieces; pat dry. Split breasts in half; cut in half crosswise. Cut drumsticks and thighs apart. Put in 6 -quart Dutch oven.

2. Add onion, carrot, celery, undiluted chicken broth, salt, bay leaves, pepper, thyme, lemon juice, and 3 cups water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes, or until chicken and vegetables are tender.

3. With slotted spoon, remove chicken and vegetables to platter. String broth into large bowl, measure broth (you should have 5 cups), and return to pan. Bring to boiling.

4. In small bowl, blend flour and 1/2 cup water until smooth; pour mixture into boiling broth, stirring constantly. Boil 1 minute, or until broth thickens. Return chicken and vegetables to Dutch oven. Bring to boiling, covered. Meanwhile, make Fluffy Dumplings: Prepare biscuit mix with milk as label directs.

5. Drop dough by rounded tablespoonfuls onto top of boiling chicken and vegetables. Cook, uncovered, 10 minutes. Cover tightly; cook over medium heat (mixture should be bubbling), 10 minutes longer, or until dumplings are puffed and wooden pick inserted in dumpling comes out clean. Remove from heat. Arrange on large platter; garnish with parsley.

Serves 6.

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

Princess Party

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Crown Cake

Especially for little girls! If it’s an after-school party, they can bring their costumes and “dress-up” together. Count on their spending most of their time in front of the mirror!

Bake our lemon chiffon bake mix as directed on package. Trim top to make level; place top side up on serving plate.

Prepare our fluffy white frosting mix as directed on package; reserve 1/2 cup frosting. Frost cake with remaining frosting, using up and down strokes of spatula on side of cake and radiating strokes from center to edge of top.

Drop the reserved frosting by spoonfuls around top edge of cake, swirling each into a peak to resemble the point of a crown. Place silver dragées on each point of crown. Press more dragées and slices of colored gumdrops on cake.

A guessing game that’s fun for young ladies is Ladies in Waiting: Sit in a circle with the children and tell them, “To please the Queen you must bring her a present. If she likes it you can be a lady in waiting.

“If not, you can try again when it is your turn. There is a trick connected with the presents the Queen likes, and if you listen carefully, you will be able to figure it out.” The trick is that each person must bring the Queen a present that begins with the same letters as her first name.

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

Italian Lamb Shoulder Chops

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Directions

In large skillet brown 4 lamb should chops and 1/4 cup chopped onion in 2 tablespoons hot cooking oil. Drain off excess fat. Sprinkle meat with 1/4 teaspoons dried basil, crushed; 1/4 teaspoon dried oregano, crushed; and a dash pepper. Stir in 1 cup water and 2 teaspoons instant chicken bouillon granules. Simmer, covered, for 15 minutes. Arrange 2 medium potatoes, peeled and sliced (2 cups), around chops. Simmer, covered, about 15 minutes more or till potatoes are almost tender.

Add one 9 ounce package frozen Italian or cut green beans, partially thawed, 1/4 cup sliced pitted ripe olives; and one 2-ounce jar chopped pimiento, drained (1/4 cup). Cover and simmer 5 to 10 minutes more or till beans are tender. Remove meat and vegetables to platter; keep warm. Blend 1 tablespoon cold water into 2 teaspoons cornstarch; stir into cooking liquid into 2 teaspoons cornstarch; stir into cooking liquid. Cook and stirl till thickened and bubble. Serve with meat and vegetables.

Serves 4.

Mandarin Lamb Shanks

Ingredients

6 lamb shanks
Cooking oil
1 10 1/2 ounce can condensed beef broth
1 cup uncooked long grain rice
1 22-ounce can mandarin orange sections

Directions

In skillet brown the lamb shanks on all sides in a small amount of hot oil; season lam with salt and pepper. Add 1 cup water; cover and simmer for 1 1/4 hours. Remove shanks; set aside. Measure pan juices, skim off fat and add water to make 1 cup liquid. Return pan juices to skillet with broth, uncooked rice, and 1/2 teaspoon salt. Return lamb shanks to skillet; cover and simmer about 25 minutes longer or till rice is almost tender. Stir in undrained oranges; simmer 10 minutes. Arrange rice mixture and lamb shanks on a warm serving platter. Garnish with parsley, if desired.

Makes 6 servings.

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

Wine Jellies

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Honey-Orange Jelly

Ingredients

1 1/2 cups sauterne
2 teaspoons shredded orange peel
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons powdered fruit pectin (1/2 of a 1 3/4-ounce package)
3 cups honey

Directions

In a large saucepan or Dutch oven mix all ingredients except honey. Bring to a full rolling boil. Stir in honey; return to boiling. Boil 5 minutes , stirring constantly. Remove from heat. Skim off foam with metal spoon. Place metal spoon ina hot, sterilized wine glass (to prevent glass from breaking.) Quickly pour hot jelly into glass to 1/8 inch from top. Remove spoon. Cover with hot paraffin. Repeat with 5 more glasses. After paraffin on glasses has hardened, top with Snowdrift Paraffin, if desired.

Makes 6 glasses.

Snowdrift Paraffin: After sealing jelly with 1/8 inch hot paraffin, melt 2 additional bars paraffin in top of double boiler over boiling water. Cool till paraffin becomes cloudy and starts to solidify. Quickly whip with electric mixer till foamy and slightly stiff. Work fast (if paraffin solidifies, remelt and start again). Spoon foamy paraffin over layer of hard paraffin. Cool till set.

Covers 6 glasses.

Wine Jelly

Directions

Measure 3 cups sugar and 2 cups wine (see suggestions in photo caption) into top of double boiler; mix well. Place over but not touching rapidly boiling water. Stir 3 to 4 minutes or till sugar is dissolved. Remove from heat. Immediately stir in 1/2 of a 6-ounce bottle liquid fruit pectin and mix well. Skim off foam, if necessary. Place a metal spoon in a hot, sterilized wine glass. Quickly pour hot jelly into glass to 1/8 inch from top. Remove spoon. Cover at once with 1/8 inch hot paraffin. Repeat with five more glasses. After paraffin has hardened, top with Snowdrift paraffin, if desired.

Makes 6 glasses.

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

Sombrero Pie

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Ingredients

1/2 pound ground beef
1/2 pound ground lean pork
1 large onion, sliced
2 1/2 cups tomato juice
1 package (10 ounces) frozen corn (1 3/4 cups)
1 to 2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
Cornmeal Pastry (below)

Directions

In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes. Heat oven to 400°. Prepare pastry. Pour meat mixture into ungreased baking dish, 11 1/2 x 7 1/2 x 1/12 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes.

Makes 4 to 6 servings.

Cornmeal Pastry

Ingredients

1 cup Gold Medal Flour*
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons cold water

Directions

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12 x 8 inches, on lightly floured cloth-covered board. Fold length-wise in half; cut slits on folded edge.

*If using self-rising flour, omit salt.

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

Crusty Hot Breads

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Hickory-Cheese Loaf

Ingredients

1 loaf (1 pound) French Bread
1/2 cup soft butter or margarine
1 cup shredded natural sharp Cheddar cheese (4 ounces)
1 tablespoon snipped parsley
1/2 teaspoon hickory smoked salt
2 teaspoons Worcestershire sauce

Directions

Cut bread diagonally into 1-inch slices. Mix remaining ingredients; spread on slices. Reassemble loaf; wrap securely in 28 x 18-inch piece of heavy-duty aluminium foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, turning once.

Makes 6 to 8 Servings.

Savory Buttered Loaf

Directions

Cut 1 pound loaf French bread into 1-inch slices or 1-pound loaf Vienna bread into 1/2 inch slices or split 8 large individual club rolls. Spread generously with one of the Butter Spreads (below).

Reassemble loaf or rolls; wrap securely in 28 x 18-inch piece of heavy-duty aluminium foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, rolls 10 to 12 minutes, turning once.

Makes 24 to 28 slices or 8 rolls.

Butter Spreads: Cream 1/2 cup soft butter or margarine with one of the following:
Garlic – 1 medium clove garlic, crushed
Onion – 2 tablespoons minced onion or snipped chives
Seeded – 1 to 2 teaspoons celery, poppy or dill seed

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

Tuna Ring With Cheese Sauce

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Ingredients

1 egg
2 cans (7 ounces each) tuna, drained
1/2 cup chopped onion
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
1/2 cup snipped parsley
1 teaspoon salt
1/4 teaspoon pepper
2 cups Bisquick baking mix
1/2 cup cold water
Cheese Sauce (below)

Directions

Heat oven to 375°. Beat egg slightly; set aside 2 tablespoons of the egg. Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg. Stir baking mix and water to a soft dough; knew 5 times on floured cloth-covered board. Roll into rectangle, 15 x 10 inches. Spread with tuna mixture.

Roll up, beginning at long side. With sealed edge down, shape into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals, Turn each section on its side to show filling, Brush top with reserved egg. Bake 25 to 30 minutes. Serve with hot Cheese Sauce.

4 to 6 servings

Cheese Sauce

Ingredients

1/4 cup butter or margarine
1/4 cup Bisquick baking mix
1/4 teaspoon each salt and pepper
2 cups milk
1 cup shredded Cheddar cheese (about 4 ounces) or 1/2 cup crumbled blue cheese

Directions

Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

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