Mexican-Style Liver

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Ingredients

6 slices bacon
3/4 cup chopped onion
1 clove garlic, minced
1/4 cup all-purpose flour
1 1/2 teaspoons chili powder
1 teaspoon salt
1 1/2 pound beef liver
1 16-ounce can tomatoes, cut up
1 12-ounce can whole kernel corn, drained

Directions

In large skillet cook bacon till crisp. Drain, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Cook onion and garlic in reserved drippings about 5 minutes or till onion is tender but not brown. Combine flour, chili powder, and salt. Cut liver into thin strips; toss with flour mixture to coat. Add liver to onion in skillet; brown quickly on all sides. Stir in crumbled bacon, undrained tomatoes and whole kernel corn. Simmer, covered, till mixture is heated through Serve with tortillas or over hot cooked rice.

Makes 6 servings.

Dijon-Style Liver

In skillet cook 1/3 cup sliced green onion in 1 tablespoon butter or margarine till tender but not brown;remove from skillet. Combine 1/4 cup all-purpose flour, 1/4 teaspoon salt, and dash pepper. Use 1 pound beef liver cut 3/4 inch thick (4 slices); coat liver with the flour mixture. In same skillet melt 1 tablespoon butter or margarine. Cook liver in butter over medium heat for 3 minutes. Turn liver; cook 3 minutes more. Remove to warm platter. Return onion to skillet along with 1 tablespoon water, 2 teaspoons Dijon-style mustard, 2 teaspoons Worcestershire sauce, and 1 teaspoon lemon juice; cook and stir till heated through. Spoon mustard sauce over liver.

Serves 4.

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

Taco Skillet Burgers

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Ingredients

1 beaten egg
1/4 cup milk
1/2 cup soft bread crumbs
1/3 cup finely chopped onion
1 envelope taco seasoning mix
1 1/2 pounds ground beef
1 11 1/2-ounce can condensed bean with bacon soup
1/2 cup water
2 medium tomatoes, chopped
1 cup shredded sharp American cheese
1 1/2 cups corn chips, broken

Directions

In bowl combine the egg, milk, bread crumbs, onion, and seasoning mix. Add beef; mix well. Shape mixture into 6 patties. In large lightly greased skillet brown the patties on both sides. Mix soup and the 1/2 cup water; spoon over meat. Cover; cook over low heat 15 minutes. Serve with the broken corn chips.

Makes 6 servings.

Dilly Stroganoff

In skillet cook 1 pound ground beef; 1 cup chopped onion; 1 cup fresh mushrooms, sliced; and 1 clove garlic, minced, till meat is browned and vegetables are tender. Drain off fat. Stir in 3/4 cup beef broth, 1/2 cup dry red wine, 1/4 cup catsup, 2 tablespoons snipped parsley, 1/2 teaspoon dried dillweed, 1/2 teaspoon salt, and dash pepper. Cover and simmer 10 minutes. Cook 8 ounces medium noodles in boiling salted water drain. Blend together 1 cup dairy sour cream and 1 tablespoon all-purpose flour; stir into beef mixture in skillet. Cook and stir till thickened (do not boil.) Add cooked noodles to beef mixture in skillet; heat through. Sprinkle individual servings with grated Parmesan cheese.

Makes 6 servings.

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

Upside-Down Pineapple Mold

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Ingredients

1 20-ounce can pineapple slices
1 3 -ounce package lemon-flavored gelatin
6 or 7 whole maraschino cherries
2 cups finely chopped fresh rhubarb
1/3 cup sugar
2 teaspoons lemon juice
1 3 -ounce package strawberry flavoured gelatin

Directions

Drain pineapple, reserving syrup. Add water to syrup to make 1 1/2 cups liquid, heat to boiling. Stir in lemon-flavored gelatin till dissolved. Chill till partially set; pour 1/2 cup in bottom of a 6 cup ring mold. Arranged pineapple slices over gelatin, placing a cherry in center of each slice. Pour in remaining lemon gelatin. Chill till almost set.

Meanwhile, in saucepan combine rhubarb, sugar, and 1/2 cup water. Cover and cook about 5 minutes or just until rhubarb is tender. Drain rhubarb thoroughly, reserving syrup. Add enough water to rhubarb syrup to make 1 1/2 cups liquid. Heat liquid to boiling. Stir in lemon juice and strawberry-flavored gelatin till dissolved. Chill till partially set; fold in reserved rhubarb. Pour ove lemon-pineapple layer in mold. Chill till firm. Unmold onto salad greens. If desired, place a bowl of cottage cheese in the center of the unmolded salad ring; trim with parsley.

Makes 10 to 12 servings.

Minted Pear Salad

Ingredients

1 14-ounce can or jar mint-flavored pear halves
1 3-ounce package lime-flavored gelatin
1 8-ounce carton plain yogurt

Directions

Drain pears, reserving 1/2 cup of the syrup. Dissolve lime-flavored gelatin in 1 cup boiling water; stir in reserved pear syrup. Chill till partially set. Add yogurt; beat till smooth. Chop pear halves; fold into gelatin. Pour into 9x5x3-inch loaf pan. Chill till firm. Cut in rectangles to serve. Makes 6 servings.

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

Vol-Au-Vent Sweetbreads A L’Orange

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Ingredients

6 frozen patty shells
2 pairs sweetbreads (2lb)
2 carrots, coarsely chopped
2 medium onions, chopped
1/4 cup chopped parsley
1/8 teaspoon thyme
2 bay leaves
2 tablespoons salad oil
1/2 teaspoon salt
4 tablespoons butter
Peel of 1/2 small orange, cut in very fine strips
Peel of 1/2 small lemon, cut in very fine strips
2 tablespoons Grand Marnier
3/4 cup orange juice
3 tablespoons lemon juice
1 tablespoon flour
1 1/2 cups heavy cream

Directions

1. Preheat oven to 450°. Bake shells as directed; cool.
2. Place sweetbreads in skillet; cover with water. Bring to boiling; reduce heat; simmer 3 minutes. Cool immediately in cold water. Remove membrane and veins.
3. In bottom of 2-quart, shallow baking dish, combine carrots, onions, parsley, thyme, and bay leaves. Arrange sweetbreads on top. Sprinkle with oil and salt. Bake, uncovered, 35 minutes. Remove sweetbreads; cool slightly. In hot butter in skillet, over medium heat, sauté sweetbreads 2 minutes on each side. Add peels.
4. In ladle, heat Grand Marnier slightly. Ignite; pour over sweetbreads. When flame dies, add juices.
5. Cook, stirring, to reduce liquid to one-half. Combine flour with heavy cream; stir into liquid. Simmer 5 minutes, stirring. Serve in warm shells.

Serves 6.

Recipe card notes that this recipe originally came from The Rainbow Room in New York.

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

24-Hour Vegetable Salad

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Ingredients

1 medium head iceberg lettuce, torn (about 6 cups)
Sugar
6 hard-cooked eggs, sliced
1 10-ounce package frozen peas, thawed (2 cups)
1 pound bacon, crisp-cooked, drained, and crumbled
2 cups shredded Swiss cheese (8 ounces)
1 cup mayonnaise or salad dressing
1/4 cup sliced green onion

Directions

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with a little sugar, salt, and pepper. Layer eggs atop lettuce in bowl, standing some eggs on edge, if desired. Sprinkle generously with salt. Layer in order: peas, remaining lettuce, bacon, and cheese. Spread mayonnaise over the top, sealing to edge of bowl. Cover; refrigerate 24 hours or overnight. Garnish with green onion and sprinkle with paprika, if desired. TOss before serving.

Makes 12 to 15 servings.

Patchwork Potato Salad

Ingredients

4 medium red potatoes
1 10-ounce package frozen chopped broccoli
3 carrots, diced (about 1 cup)
1/2 cup mayonnaise or salad dressing
1/4 cup chopped onion
1/2 teaspoon salt
1 hard-cooked egg, sliced

Directions

Cook potatoes with skins on in enough boiling salted water to cover, about 30 minutes or till tender. Drain, peel, and cube. Season potatoes with a little salt and pepper to taste; set aside. Cook broccoli and carrots together, covered, in 1/2 cup boiling salted water 10 to 15 minutes or till crisp-tender. Do not drain. Add mayonnaise, onion, and salt to broccoli and carrots; mix well. Toss broccoli mixture with potatoes. Chill. Garnish with egg slices.

Makes 4 to 6 servings.

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

Mushroom-Creamed Chicken

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Ingredients

1 2 1/2 to 3 pound whole broiler-fryer chicken
3 sprigs celery leaves
2 teaspoons salt
4 cups water
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter or margarine
1/2 cup sliced fresh mushrooms
1/3 cup all-purpose flour
1 cup light cream
1 8-ounce can water chestnuts, drained and sliced
1/4 cup dry sherry
2 tablespoons snipped parsley
1/4 teaspoon salt
Dash white pepper
6 baked patty shells
2 tablespoons sliced almonds, toasted

Directions

In large saucepan place chicken, celery leaves, and 2 teaspoons salt. Cover with the water. Simmer, covered, about 30 minutes. Drain, straining stock. Reserve 1 1/2 cups stock; chill remainder of the stock for another use. Cool chicken slightly. Discard skin and bones; cut meat in strips.

Cook chopped celery and onion in butter. Add mushrooms; cook 1 to 2 minutes. Blend in flour. Add reserved stock and light crea; cook and stir till bubbly. Add chicken, sliced water chestnuts, sherry, parsley, 1/4 teaspoon salt, and white pepper. Cook 2 minutes. Serve in patty shells. Top with toasted almonds.

Serves 6.

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

Cherry-Sauced Ham Balls

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Ingredients

1 beaten egg
3 tablespoons milk
1/3 cup fine dry bread crumbs
Dash pepper
1 1/2 pounds ground fully cooked ham
2 tablespoons shortening
1/4 cup water
1 21-ounce can cherry pie filling
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Dash ground cloves

Directions

In a bowl combine the egg, milk, bread crumbs, and pepper. Add ham; mix well. Shape mixture into 18 meatballs. In a skillet brown meatballs in hot shortening, shaking pan often to keep balls round. Drain off fat. Add the 1/4 cup water. Simmer, covered, 15 to 20 minutes, turning meatballs occasionally. Meanwhile, heat pie filling with the 2 tablespoons water, lemon juice, cinnamon, and cloves. Spoon some sauce atop meatballs and pass the remainder.

Makes 6 servings

Denver Scramble

In skillet melt 2 tablespoons butter or margarine. Cook 1 cup finely chopped, fully cooked ham; one 2 ounce can mushroom stems and pieces, drained; 1/4 cup chopped onion; and 2 tablespoons chopped green pepper in the butter about 5 minutes or till vegetables are tender but not brown. Combine 8 beaten eggs and 1/3 cup milk; add to skillet. Cook 5 to 8 minutes or till eggs are set throughout but still moist, folding eggs over with a wide spatula so uncooked part runs to bottom.

Makes 6 servings.

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

Barbecued Spareribs

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Ingredients

4lb spareribs, cracked in half, lengthwise
1 onion, peeled and quartered
2 teaspoons salt
1/4 teaspoon pepper

Barbecue Sauce
1/2 cup cider vinegar
1/2 cup light brown sugar, packed
1/2 cup catsup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 clove garlic, crushed
Dash cayenne

Directions

1. In a large kettle, place ribs, onion, salt, pepper, and 3 quarts water. Bring to boiling. Reduce heat, and simmer, covered, 1 1/2 hours, or until very tender. Drain.

2. Meanwhile, make Barbecue Sauce: In medium saucepan, combine all ingredients for sauce. Simmer, uncovered, 1 hour, stirring occasionally.

3. Arrange spareribs on rack in broiler pan. Brush with sauce. Broil 5 inches from heat, basting frequently with sauce. 10 minutes on each side.

Makes 6 servings.

© Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Baked Macaroni and Cheese

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Ingredients

1 pkg (8oz) elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 cups (8oz) Cheddar cheese, grated
1 large tomato, thickly sliced

Directions

1. Preheat oven to 375°. Cook macaroni as package label directs; drain.

2. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture 1 minute. Remove from heat.

3. Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2 quart shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top.

4. Bake 15 minutes, or until cheese if golden brown.

Makes 4 to 6 servings.

© Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Baked Ham And Scalloped Potatoes

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Ingredients

6-lb fully cooked bone-in half ham
3lb potatoes, pared and thinly sliced
4 medium onions, thinly sliced
3 teaspoons salt
3 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon pepper
1/8 teaspoon paprika
2 1/4 cups milk
1/4 cup brown sugar, packed
2 tablespoons honey or corn syrup
1/2 teaspoon dry mustard
Paprika

Directions

1. Preheat oven to 325°. Wipe ham with damp paper towels. Place ham on rack in shallow roasting pan.

2. Bake, uncovered, 1 1/4 hours.

3. Place potatoes, onions and 2 teaspoons salt in large saucepan; cover with water. Bring to boiling and boil gently 5 minutes; or until potatoes are just tender. Drain.

4. Melt butter in small saucepan. Remove from heat. Add flour, 1 teaspoon salt, pepper, and paprika, and stir until smooth. Gradually stir in milk. Bring to gentle boil, stirring constantly; boil gently 3 minutes. Set sauce aside.

5. Remove ham from oven. Increase oven temperature to 400°. Mix brown sugar, honey, and mustard; pat mixture on ham. Insert meat thermometer in center of ham, away from bone.

6. Place ham in center of 3-quart, shallow baking dish or shallow casserole. Spoon drained potato mixture around ham. Pour sauce over potato mixture. Sprinkle potatoes with paprika.

7. Bake 25 to 30 minutes or until meat thermometer registers 130° and sauce is bubbling.

Makes 6 to 8 servings.

© Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.