San Francisco Bean Salad

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Ingredients

4 slices bacon
1 cup onion, thinly sliced
1 cup fresh mushrooms, sliced
2 cups canned green beans, drained
1/2 cup reserved bean liquid
1 tablespoon soy sauce
1 tablespoon wine vinegar
2 tablespoons cornstarch
1 tablespoon honey
1/4 cup slivered blanched almonds

Directions

Fry bacon until crisp, remove from skillet and set aside. Drain off all but 2 tablespoons of drippings. Saute onion and mushrooms until just tender but crisp. Add drained beans to skillet. Blend bean liquid, soy sauce, vinegar, cornstarch and honey. Pour into skillet and cook over low heat until sauce thickens slightly. Add slivered almonds and stir. Place in serving dish and top with crumbled bacon.

Serves: 6 to 8

Preparation time: 45 min

Approximate calories per serving: 80

Suggested Menu

Roast Beef
Baked Potatoes
San Francisco Bean Salad
Orange Sherbet

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

Beef Stroganoff

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Ingredients

3 pounds top round, cut in 2×2 1/2 inch strips
3 tablespoons oil
1 1/2 cups finely chopped onion
4 cups sliced fresh mushrooms
1/4 cup flour
2 cups beef broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dill weed
2 cups sour cream

Directions

In a large skillet, or Dutch oven, brown meat in oil. Remove. Cook onions in drippings until transparent; add mushrooms and cook for 2 minutes longer. Blend flour with 1/4 cup broth and add to pan. Add beef broth gradually, stirring constantly. Add salt, pepper, dill weed and dill seed; cook, stirring, until thickened. Stir in meat. Cool and pack in either on container to serve eight or two containers to serve four.

SERVING DAY: Heat in covered pan in a 375° oven 1 hour or until heated through. Add sour cream and gently heat (do not boil)

Serves:8

Preparation time: 1 hour 45 min

Approximate calories per serving:410

Suggested Menu

Tomato Cucumber Salad
Beef Stroganoff
Green Beans with Almonds
Buttered Noodles
Apple Dumpling

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

Breaded Turkey Breast

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Ingredients

1 1/2 pounds turkey breasts
1 egg
1 teaspoon water
1 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1/4 cup butter or margarine
1/4 teaspoon rosemary
1/3 cup Sherry wine
2 tablespoons lemon juice

Directions

Preheat oven to 325°. Cut turkey breasts in serving size pieces. Beat egg and water. Dip turkey in beated egg and roll in mixture of bread crumbs, salt, pepper, oregano and rosemary. Brown lightly in butter. Place in baking pan, drizzle with wine and lemon juice. Bake for 1 hour or unti tender.

Serves:4

Preparation time: 1 hour 30 min

Approximate calories per serving: 450

Suggested Menu

Breaded Turkey Breast
Rice Pilaf
Creamed Peas
Spiced Peaches
Lemon Chiffon Pie

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

Herbed Chicken & Artichokes

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Ingredients

2 1/2 to 3 pound broiling chicken, cut up
Salt and pepper
1 cup chicken bouillon
1 clove garlic, minced
1 branch celery, cut in half
1/2 cup coarsely chopped carrots
Bouquet Garni: thyme, parsley, bay leaf
1 cup pearl onions, canned or fresh
4 medium fresh or 2 ounce can sliced mushrooms
4 1/4-ounce can artichokes

Directions

Preheat oven to 400°. Season chicken with salt an pepper. Broil in a shallow pan, skin side down, 15 to 20 minutes – until golden brown; turn and broil 15 minutes until brown. Place in a casserole. Pour off fat. Pour bouillon into pan to dissolve pan seasonings. Pour bouillon with pan juices over chicken. Reduce heat 350°. Add garlic, celery, carrots and bouquet garni (thyme, parsley and bay leaf tied in cheese-cloth), cover and bake for 1 hour. Add onions, mushrooms and artichokes during last 20 minutes of cooking.

Serves:4

Preparation time: 1 hour 45 min

Approximate calories per serving:225

Suggested Menu

Green Salad with Buttermilk Dressing
Herbed Chicken and Artichokes
Water-Pack Canned Peaches

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

How Much Meat To Buy

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Each family makes its own decision on this topic. Here are helpful guides: 

Nutrition: To stay healthy, each member should have a minimum of 4 to 6 ounces of meat or meat alternate daily, which may be served at any meal. However, most people want more.

Individual Appetite: Active men and teen-agers usually desire more meat than children under ten.

Accompaniments: If the meal includes soup and several vegetables, less meat is necessary. Gravy of sauce extends meat flavor, too.

Meatiness of Cut: As a general guide:
Boneless meat: 1/4lb. per serving
Bone-in steaks, chops, roasts: 1/3 to 1/2 lb. per serving
Meat with large amount of bone: 3/4lb to 1 lb per serving
A 6-lb bone-in roast will provide 2 1/2 to 3lbs. of cooked boneless meat, enough fo 5 to 8 servings.

Time Available: Larger cuts take more cooking time, but leftovers may be used another day with little further cooking.

Storage Facilities: If you have a freezer, stock up. Have meat cut in meal-size portions before freezing to hasten thawing time.

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

Frankfurters In Crust

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Ingredients

8-ounce package refrigerated quick crescent rolls
1/3 cup mustard-pickle relish
6 frankfurters
2 tablespoons evaporated milk
1 tablespoon sesame seeds

Directions

Preheat oven to 375°. Unroll crescent rolls to a rectangular shape, pressing seams together. Spread relish over pastry, leaving a 1-inch border all around. Place frankfurters in rows of three down center of pastry; bring sides of dough together over frankfurters and press to seal; press ends of dough to seal. Place seam side down, on an ungreased baking pan. Perforate top of crust with the tines of a fork; brush with evaporated milk; sprinkle with sesame seeds. Bake 15 to 20 minutes – until golden brown. Slice crosswise to serve.

Serves: 3 to 4

Preparation time: 35 minutes

Approximate calories per serving:350

Suggested Menu

Waldorf Salad
Frankfurters in a Crust
Creamed Spinach
Strawberry Sundaes

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

I actually made this recipe for my long-suffering husband Dave and the results were posted on my Open Salon blog. This is a family favourite, particularly amongst the Labretards.

 

Potato-Leek Potage

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Ingredients

4 cups peeled and sliced potatoes
3 cups leeks,  thinly sliced (white parts only)
1½ quarts water
1½ teaspoon salt
½ cup heavy cream
¼ teaspoon white pepper
1 teaspoon freeze-dried chives
¼ pound bacon, crisply cooked and curled

Directions

When preparing vegetables, be sure leeks are carefully washed and free of sand. Simmer vegetables, covered, in salted water 50 minutes – until very tender. Remove from heat and mash vegetables with a fork; slowly stir in cream. Add pepper and more salt, if needed. Garnish with chives and bacon curls.

Serves: 12

Preparation time: 1 ½hr

Approximate calories per serving: 100

Suggested Menu

Potato-Leek Potage
Broiled Lamb Chops
Herbed Wax Beans
Orange Chiffon Cake

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

Baked Eggplant a la Grecque

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Ingredients

3 O-bone lamb chops
2 small eggplant
1/4 cup finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped pimento
1/2 teaspoon monosodium glutamate
1/2 teaspoon salt

Directions

Broil lamb chops; remove meat from bone and dice. Cut eggplant lengthwise and cook in 2 quarts boiling water for 8 minutes. Remove from water; carefully scoop out pulp, leaving a 1/2 inch thick shell. Chop pulp and add onions, green pepper, pimento, MSG, salt and diced meat. Fill eggplant shells with mixture and place in a lightly greased baking plan. Bake in 350° oven for 1 hour.

Serves: 4

Preparation time: 2 hours

Approximate calories per serving:220

Suggested Menu

Baked Eggplant a la Grecque
Cucumber Salad
Melon Balls with Mint

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

Waldorf Salad

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Ingredients

Dressing:
1 teaspoon salt
1/4 cup sugar
2 tablespoons butter, melted
6 tablespoons cream
3 eggs
6 tablespoons lemon juice

Salad:
2 tablespoons lemon juice
1 cup diced tart apple
1 cup sliced bananas
1 cup green grapes, halved
1 cup diced celery
1 cup miniature marshmallows
1/2 cup chopped pecans or walnuts

Directions

Combine salt, sugar, butter, cream and eggs in top of double boiler. Cook over boiling water, stirring constantly, until thick. Slowly stir in lemon juice. Set aside to cool. Sprinkle lemon juice over apples and bananas; combine with grapes and celery. Add marshmallows to cooled dressing and stir into salad. Stir in nuts and serve.

Serves: 4

Preparation time: 1 1/2 hour

Approximate calories per serving: 325

Suggested Menu

Waldorf Salad
Fried Chicken New Orleans
Broccoli with Lemon Slices
Devils Food Cake

Turkey With Noodles

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Ingredients

1 pound ground turkey
2 tablespoons oil
2/3 cup chopped onion
1/3 cup chopped green pepper
1 clove garlic, chopped
1/4 pound fresh mushrooms, sliced
8-ounce package noodles
1/4 pound Cheddar cheese, shredded
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
28-ounce can tomatoes

Directions

In a large skillet, lightly brown turkey in oil. Add onions, green peppers, garlic and mushrooms; cook until onions are transparent. Arrange dry noodles over mixture; sprinkle with cheese, salt and peppers. Pour tomatoes on top; cover and bring to a boil. Reduce heat and simmer 30 minutes; stir mixture and cook 10 to 15 minutes longer.

Serves:6

Preparation time: 1 hour 15 minutes

Approximate calories per serving:400

Suggested Menu

Turkey with Noodles
Molded Waldorf Salad
Buttered Peas
Pumpkin Pie