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Cauliflower Center Meatloaf

May 23, 2016

Preparation time: 20 min.
Baking time: 45 to 50 min.
Oven temperature: 350°F

This savor meatloaf shaped around a whole cauliflower, giving you meat and vegetable all in one casserole. You might place potatoes in the same oven to bake along with the meatloaf.

For 4 servings you will need:
1 small cauliflower (about 1 1/4 lbs.)
Salted water
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 egg
1/4 cup catsup or chili sauce
1/3 cup soft bread crumbs
1/2 tsp. garlic salt
Dash pepper
1 lb. lean ground beef

Tips: A straight-sided soufflé dish, glass or ceramic, is the ideal baking dish for this meatloaf.

For 2 servings:
Half of the ingredients. Use 1/2 head of cauliflower.

For 8 servings:
Double the ingredients. Bake 2 meatloaves.


1. Rinse cauliflower. Remove and discard leaves and lower part of core. Place, stem end down, in 1 inch of boiling salted water in a deep pan.

2. Cover and steam for 5 min. Drain. Place in greased, deep 1 1/4 to 1 1/2-quart baking dish.

3. Cook onion in heated butter until lightly browned. Remove from heat.

4. Beat egg in a medium bowl. Mix in catsup, bread crumbs, garlic salt, and pepper. Then lightly mix in onion mixture and ground beef.

5. Mold ground beef mixture evenly around sides and top of cauliflower.

6. Bake, uncovered, at 350° for 45 to 50 min. or until meat is well browned and cauliflower is tender when a knife is inserted to test it.

7. Let stand 5 min., then cut in wedges to serve.

Good served with: Baked potatoes and lettuce and tomato salad.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Beer-Braised Rabbit

May 11, 2016


1 2- to 2 1/2-pound dressed rabbit, cut up, or one 2- to 2 1/2-pound broiler-fryer chicken, cut up
2 tablespoons cooking oil
3 medium potatoes, peeled and halved
3 or 4 carrots, bias cut into 1-inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 clove garlic, minced
1/3 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt

Season rabbit or chicken pieces with salt and pepper. Brown on all sides in hot cooking oil; drain. In an electric slow crockery cooker place potatoes, carrots, and onion; place rabbit or chicken pieces atop. Combine beer, chili sauce, brown sugar, and minced garlic. Pour over rabbit or chicken pieces. Cover crockery cooker; cook on high-heat setting for 3 1/2 to 4 hours.

Remove meat. Drain vegetables; reserve cooking liquid. Return meat and vegetables to cooker; cover. Measure liquid; add beer or water if needed, to make 1 1/2 cups. In saucepan slowly blend cold water into flour; stir in reserved liquid and the salt. Cook, stirring constantly, till thickened and bubbly. Place meat and vegetables on platter. If desired, sprinkle with paprika and garnish with parsley. Pass gravy. Makes 4 servings.

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

Cheesy Tuna Chowder

May 3, 2016


1 tablespoon finely chopped onion
2 tablespoons butter or margarine
1 11-ounce can condensed cheddar cheese soup
1/2 cup milk
1 16-ounce can tomatoes, cut up
1 7-ounce can tuna (water pack), broken into chunks
1 tablespoon snipped parsley
Dash coarsely ground pepper

In saucepan cook onion in butter or margarine till onion is tender but not brown. Add condensed cheese soup and gradually blend in milk. Stir in undrained tomatoes, undrained tuna, parsley, and pepper. Cover and simmer 10 minutes. Makes 4 servings.

Shrimp ‘n Rice Soup

2 cups water
1/2 cup diced celery
2 tablespoons uncooked long grain rice
1 teaspoon instant chicken bouillon granules
1 10 1/2-ounce can condensed chicken with rice soup
1 10 3/4-ounce can condensed cream of shrimp soup
1 cup milk
1 4 1/2-ounce can shrimp, drained
1/2 cup dairy sour cream

In medium saucepan combine water, celery, uncooked rice, and bouillon granules. simmer 15 minutes or till rice is tender. Stir in canned soups and milk. Add shrimp. Heat through. Just before serving, stir in a little soup into the sour cram; return to soup in saucepan and blend well. Heat, but do not boil. Garnish with lemon wedges and parsley springs if desired. Makes 4 servings.

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

Chili Dog Soup

April 29, 2016


1 pound ground beef
1 pound frankfurters (8-10), cut in 1-inch diagonal slices
1 28-ounce can tomatoes, cut up
2 16-ounce cans dark red kidney beans
2 15-ounce cans tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dry mustard
1 large bay leaf
1 cup shredded American cheese (4 ounces)
1/2 cup chopped onion
Corn chips

In Dutch oven brown the ground beef; drain off excess fat. Stir in frankfurters, undrained tomatoes, undrained kidney beans, tomato sauce, chili powder, salt, dry mustard, and bay leaf; simmer, covered, 30 minutes, stirring occasionally. Remove bay leaf. Serve in bowls; top with cheese, onion, and corn chips. Makes 12 servings.

Cream of Celery Soup

1 1/2 cups chopped celery
1/3 cup chopped onion
3 cups milk
3 tablespoons all-purpose flour
1/8 teaspoon white pepper
2 tablespoons butter or margarine

In 2-quart saucepan combine celery, onion, and 1/2 teaspoon salt; add 1 cup water. Cover and simmer about 15 minutes or till vegetables are tender. Do not drain. Add 2 1/2 cups of the milk. Blend the remaining 1/2 cup milk, the flour, white pepper, and 1/2 teaspoon salt; add to celery mixture. Cook, stirring constantly, till thickened and bubbly. Stir in butter. Season to taste. Makes 6 servings.

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

Clam-Baked Lobster

April 21, 2016


1 large or 2 small live lobsters
1 beaten egg
1/2 of a 10 3/4-ounce can (about 2/3 cup) condensed cream of celery soup
1 tablespoon snipped parsley
1/4 teaspoon onion salt
Dash freshly ground black pepper
1 7 1/2-ounce can minced clams
2 cups plain croutons
1 tablespoons butter or margarine, melted

Select active lobsters; plunge head first into enough boiling salted water to cover. Cook 2 minutes. Remove from pan; place lobsters, back shell down, on cutting board. With sharp knife, split soft undershell lengthwise from head to tail (remove head if you wish). Using shears, snip out undershell membrane on tail section. Discard all organs in body section except brownish green liver and red coral roe. Remove black vein that runs down tail. Crack claws. Place, cut side up, in shallow baking pan. Combine egg, soup, parsley, onion salt, and pepper (and liver and roe, if desired). Drain clams, reserving 2 tablespoons of liquid. Stir clams and reserved liquid into soup mixture with croutons, tossing to coat. Spoon into lobsters, over body cavity and tail. Bake at 350° oven for 30 to 35 minutes. Drizzle with melted butter or margarine during baking. Garnish plate with curly endive and serve with additional melted butter for dipping, if desired. Makes 2 servings.

©Meredith Coporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Cranberry-Apple Leg of Lamb

April 10, 2016


1 whole leg of lamb, trimmed
2 cloves garlic, crushed
Salt, pepper, paprika
1-pound can whole cranberries
1/2 cup applesauce
1/2 teaspoon cinnamon
1 teaspoon grated lemon rind

Preheat oven to 325°. Rub lamb with garlic; sprinkle with salt, pepper and paprika. If available, insert meat thermometer so tip is in the center of the thickest part of meat and does not touch bone or rest on fat. Roast in oven until thermometer reads 150° (about 1/2 hour before done). Blend together cranberries, applesauce, cinnamon and lemon rind; pour over lamb. Return to oven and bake until thermometer reads 175° (allow 25 to 30 minutes per pound of meat). This makes a medium-done leg of lamb (for rare, finished temperature should read 140° to 150°; for well-done, 180°).

Serves 8 to 10
Preparation time: 2 1/2 to 3 HR

Approximate calories per serving… 275

Tossed Green Salad
Turnip Cups with Peas
Cranberry-Apple Leg of Lamb

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Paella, Portuguese Style

April 8, 2016


2 (2-lb size) broiler fryers, each cut into 8 pieces
1/2 cup olive or salad oil
1 lb lean pork, cut in 1-inch cubes
2 cups chopped onion
2 cloves garlic, crushed
1/4 teaspoon pepper
1 teaspoon dried oregano
2 teaspoons salt
2 cups raw long-grain white rice
1/2 teaspoon saffron
1 lb Italian sausages, halved
2 medium-size fresh tomatoes, peeled and chopped
1 bay leaf
3 cans (10 3/4-oz size) condensed chicken broth
1 1/2 lb large shrimp, shelled and deveined
1 pkg (10 oz) frozen peas, thawed
1/2 jar (4-oz size) pimientos
2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet; brown well on all aides. Remove.

3. To drippings in skilled, add onion, garlic, pepper, and oregano, sauté, stirring, 5 minutes, until onion is golden. Add salt, rice and saffron; cook, stirring – about 10 minutes.

4. Meanwhile, in another skillet, brown sausages, turning on all sides – about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375F.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture and bring to boiling. Add shrimp, spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve: Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

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


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