Baked Corn Pudding

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Ingredients
2 pkg (10-oz size) frozen corn, thawed and drained
3 eggs, well beaten
1 teaspoon grated onion
1/4 cup unsifted all-purpose flour
2 teaspoons salt
1/4 teaspoon white pepper
1 tablespoon sugar
Dash nutmeg
2 tablespoons butter or margarine, melted
2 cups light cream
1 can (4 oz) pimientos, drained and coarsely chopped

Directions
1. Preheat oven to 325°. Lightly grease a 1 1/2 quart, shallow baking dish.
2. In large bowl, combine corn, eggs and onion; mix well.
3. Combine flour, salt, pepper, sugar, and nutmeg. Stir into corn mixture.
4. Add butter, cream, and pimientos; mix well. Pour into prepared dish. Set dish in pan. Pour hot water to 1-inch depth around dish.
5. Bake, uncovered, 1 hour, or until pudding is firm and knife inserted in center comes out clean. Serve hot. Cut into squares.

Makes 8 servings

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

Shish Kabob

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For the most part it is hard to fault this recipe – it’s got meat, veggies, and bacon – but seriously, canned boiled potatoes? Really?

Ingredients

2 pounds lamb, cut in 1 ½ inch cubes
1 teaspoon salt
½ teaspoon coarsely ground pepper
2 gloves garlic, crushed
¼ teaspoon thyme
¼ teaspoon marjoram
2 tablespoons oil
½ cup dry red wine
2 drops Tabasco sauce
8 cherry tomatoes
4 strips bacon, cut in half
8 fresh mushrooms
8 pearl onions
8 small canned boiled potatoes
1 large green pepper, cut in eights

Directions

Marinate lamb cubes overnight in sauce made of salt, pepper, garlic, thyme, marjoram, oil, wine and Tabasco. To prepare: thread meat on skewers, alternative with tomatoes, mushrooms wrapped in bacon strips, onions, potatoes and green pepper. Broil in an electric broiler , oven at 500° or on a barbecue, placing skewers on a rack 3 inches from flame. Turn and baste frequently until done – about 20 minutes.

Serves 4 to 6
Preparation Time: 1 ¼ hours
Approximate calories per serving: 400

Suggested Menu

Shish Kabob
Romaine Salad with Russian Dressing
Ice Cream Roll

© 1973 Curtin Publications, Inc. New York, N.Y.

Fruit Crescents

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Ingredients

Dough:
8-ounce carton creamed cottage cheese
1 cup butter or margarine, softened
2 cups sifted flour
1/4 cup butter, melted

Filling #1:
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons raisins

Filling #2:
1/4 cup raspberry jam

Filling #3:
1/4 cup chopped citron
1 tablespoon sugar

Directions

Combine cottage cheese and softened butter in a bowl; blend. Add flour and mix until dough forms a ball. Divide into thirds and chill 1 hour. Preheat oven to 375°. Roll each portion of dough into a circle – 1/8 inch thick. Brush with melted butter. Spread on of the fillings on each rolled-out circle. Cut each into 16 pie-shaped wedges. Beginning at the outer edge, roll wedges tightly; place, point down, on a greased cookie sheet. Bake 20 to 25 minutes – until lightly browned.

Preparation time: 1 hour 40 minutes

Recipe makes 48 crescents at approximately 70 calories per crescent

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Stuffed Peppers

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Ingredients

3 large green peppers, cut in half lengthwise
1 pound ground beef
1 clove garlic, crushed
2 tablespoons chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1 cup bread stuffing croutons
16 ounce can tomato sauce
1/4 cup shredded Mozzarella cheese

Directions

Preheat oven to 350°. Remove seeds from peppers and cook in boiling salted water 5 minutes; drain. Cook ground beef, garlic and onion in a skillet until onion is tender. Drain off fat. Stir in salt, pepper, oregano, croutons and 1 cup tomato sauce; heat through. Lightly stuff pepper halves with meat mixture. Spoon balance of sauce over meat and bake 20 minutes. Sprinkle with shredded cheese and bake 10 minutes longer, until cheese is melted.

Serves: 6

Preparation Time: 50 minutes

Approximate calories per serving: 300

Suggested Menu

Stuffed Peppers
Chopped Broccoli
Confetti Corn
Blueberry Pie

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Thawing Time Guide: Frozen Meat

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You may skip thawing thin cuts, but allow 1 1/2 times the usual cooking period. Do thaw thin cuts if you are planning to shape or stuff slices, dredge them in flour or crumbs or roll in batter or eggs (coatings don’t adhere to frozen meats) or deep fat fry the meat. For even thawing, use the refrigerator even though it’s slower. Follow this guide:

Beef

           

Rolled Rib Roast  8 to 10 hours per pound
Standing Rib Roast 7 to 8 hours per pound
Rump 7 to 8 hours per pound
Sirloin Steak – 1 inch 8 to 10 hours per pound
Round Steak 5 to 6 hours, total thawing time
Ground Beef – 1lb pkg. 18 to 20 hours, total
Patties, separated 5 to 6 hours, total
Stew Meat – 1lb. pkg. 18 to 20 hours, total

Pork

Chops – 3/4 in. thick 4 to 5 hours, total
Cutlets 7 to 8 hours per pound
Steak 7 to 8 hours per pound
Sausage – 1lb pkg. 18 to 20 hours, total

Veal or Lamb

Chops, 1/2 to 3/4 in. thick 7 to 8 hours, total
Leg 7 to 8 hours, total

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Italian Eggplant

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Ingredients

1 medium eggplant
Salt and pepper
2 eggs, slightly beaten
1/2 cup dry breadcrumbs
1/4 cup oil
10 1/2-ounce can meatless spaghetti sauce
1/2 pound Mozzarella cheese, thinly sliced
1/2 pint Ricotta cheese
1/3 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Directions

Preheat oven to 350°. Cut eggplant into 1/2 inch slices. Sprinkle with salt and pepper. Dip slices into eggs, then in breadcrumbs; brown in oil on both sides. Put half of the slices into a greased baking dish. Cover with half the sauce. Layer with mozzarella cheese and 1/2 cup of ricotta. Repeat sequences of layers ending with a topping of Parmesan cheese and Italian seasoning. Bake for 25 minutes until top is lightly browned and cheese is melted.

Serves: 4-6

Preparation Time: 50 minutes

Approximate calories per serving: 375

Suggested Menu

Green Salad
Italian Eggplant
Garlic Buttered Spaghetti
Spumoni and Cookies


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Trifle

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Ingredients

2 eggs
1/8 teaspoon salt
1/4 cup sugar
1/2 cup half and half
1 1/2 tablespoons cornstarch
2 teaspoons vanilla
1 pound poundcake
1/2 cup Marsala or Port wine, or fruit juice
1/2 pound macaroons, crumbled
1 cup raspberry or strawberry jam
1 cup heavy cream
2 tablespoons sugar
2 tablespoons slivered almonds, toasted
Angelica or other green candies
Fresh strawberries

Directions

In the top of a double boiler, beat eggs, salt and 1/4 cup sugar with a rotary beater until thorougly blended. Add half and half and beat again. Dissolve cornstarch in a little of the liquid mixture and then add to mixture. Add 1 teaspoon vanilla. Still over boiling water, stir and cook until a soft custard consistency is reached. Set aside to cool.

Cut poundcake into 3/4 inch slices. Carefully toast and cut each slice into 3 rectangular fingers. Arrange cake pieces in the bottom of serving bowl. Sprinkle with 1/2 the wine or juice. Spread crumbled macaroons over cake and sprinkle with remaining wine or juice. Add a layer of jam and cover all with the cooled custard. Whip cream with remaining sugar and vanilla. Cover custard with the cream and decorate with almonds, angelica and fresh strawberries.

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Pepper & Mushroom Pizza

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Ingredients

1/2 package compressed yeast
1/3 cup lukewarm water
1/4 cup oil
1 egg, slightly beaten
1 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon sugar
8 ounces Marinara or Pizza sauce
1/2 pound shredded Mozarella cheese
1/2 teaspoon crushed oregano
1 tablespoon chopped parsley
1 large green pepper, cut into strips
2 cans flat anchovy fillets
4-ounce can sliced mushrooms, drained
1/4 pound pepperoni, thinly sliced

Directions

Dissolve yeast in water; add 2 tablespoons oil and egg. Blend flour, salt and sugar. Stir yeast mixture into flour mixture. (If too stiff, add more water.) Knead until soft and pliable. Let rise in an oiled bowl until double in bulk – about 50 minutes. Heat oven to 425°. Roll out dough on floured board to fit 14-inch round pan. Line greased pan with dough; brush with 2 tablespoons oil; spread with sauce; sprinkle with cheese, oregano and parsley. Arrange anchovy and pepper strips to form squares. Alternately fill each square with slices of mushroom or pepperoni. Bake 20 to 25 minutes – until lightly browned.

Serves: 8

Preparation Time: 1 hour 45 minutes

Approximate calories per serving: 425

Suggested Menu

Pepper and Mushroom Pizza
Caesar Salad
Espresso Ice Cream

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Alfalfa Sprout Salad

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Ingredients

1 pound spinach leaves, washed
2 tablespoons sunflower seeds
1 cucumber, sliced
1/2 cup sliced celery
1 sliced scallion
1 carrot, finely shredded
1 avocado, sliced or cubed
1/2 cup alfalfa sprouts

Directions

Place spinach leaves on serving platter; sprinkle with 1 tablespoon sunflower seeds. Top with a circle of cucumber slices. Pile celery and scallions in center of cucumber ring. Top with shredded carrot and remaining tablespoon of seeds. Layer on sliced or cubed avocado. Top with sprouts and garnish with a light sprinkling of sunflower seeds. Serve with a vinaigrette dressing flavored with Dijon mustard.

Serves: 4

Preparation Time: 15 minutes

Approximate calories per serving: 150

Suggested Menu

Lentil Soup
Hearth Baked Bread
Alfalfa Sprout Salad
Carrot Cake

Helpful Hint: Many other vegetables can be used to vary flavors and color, such as shredded beets, sliced mushrooms, sliced zucchini or cauliflower.


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973


Party Burgers

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Ingredients

3 pounds lean ground beef
2 tablespoons instant chopped onion
1/2 cup flat beer
2 teaspoon salt
1/2 teaspoon pepper
10 French rolls

Directions

Prepare coals. Mix all ingredients except rolls, form into 10 oval patties and grill 4 inches from flame to desired doneness. Place on split rolls, toasted on barbecue grill. Guests assemble their own international burgers from sauces and garnishes that follow:

Mexican Burger

Sauce: Mix 2 medium tomatoes, chopped; 1/2 small onion, chopped; 1/2 green pepper, chopped; 2 tablespoons bottled Taco sauce and salt to taste. Garnish: chopped avocado with shredded cheddar cheese.

Italian Burger

Sauce: 1 can Pizza sauce; 1/4 teaspoon garlic powder and 1/2 teaspoon Italian seasoning, mixed. Garnish: sliced ripe olives and shredded Mozzarella cheese.

French Burger

Sauce: Mix 4 chopped mushrooms; 1 tablespoon flour; 1/2 cup beef bouillon and 3 ounces bottled Diable sauce. Garnish: sliced mushrooms, sauteed in butter.

British Burger

Sauce: Mix 1/2 cup sour cream; 2 tablespoons mayonnaise and 1 to 2 tablespoons horseradish (to taste). Garnish: capers.

Serves: 10

Preparation Time: 1 1/4 hours

Approximate calories per serving: 375

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973