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Fish Stick Favorites – Fish Stick Casserole

August 6, 2019

Fish Stick Casserole

1 package (5 ounces) precooked rice
3 tablespoons butter or margarine
1 small onion, minced
2 tablespoons minced green pepper
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 package (8 ounces) frozen fish sticks

Cook precooked rice as directed on package; place in a shallow baking dish. Set oven for hot, 400°.

Melt butter in a saucepan; add onion and green pepper. Cook until onion is soft but not brown. Add and stir in tomato sauce, sugar, vinegar, Worcestershire sauce and salt; cook and stir 5 minutes. Pour sauce over rice. Arrange fish sticks on top of rice. Bake 15 minutes, or until fish sticks are heated through. Makes 4 servings.

Fish Stick Favorites

Place the contents of 1 package (8 ounces) fish sticks on a cooky sheet. Sprinkle fish sticks generously with grated Cheddar cheese. Set oven for hot, 400°. Bake 15 minutes or until fish sticks are heated. Arrange fish sticks on a platter and serve with Tartar Sauce (See Index F), if desired. Makes 2 to 3 servings.


Published by – COOKINDEX- Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institutine, Inc., New York

Blueberry Cream Cheese Salad

July 24, 2019

Preparation time: 10 to 20 min.
First chilling time: 35 min.
Second chilling time: 2 to 4 hrs or overnight

You can prepare this salad in individual molds or one 4-cup
fancy mold. One layer is blueberries in gelatin, and the second is a creamy cheese mixture that takes the place of a dressing. unmold the salad on a bed of crisp greens and top with toasted pecans for a beautiful presentation.

For 1 mold, 4 to 6 servings, you will need:

1 can (about 15 oz.) blueberries
1 pkg. (3 oz.) black raspberry flavored gelatin
1 cup boiling water
1 Tbsp. fresh lemon juice
2 pkgs. (3 oz. each) cream cheese
1/2 cup sour cream
Crisp lettuce leaves
1/2 cup chopped toasted pecans
3 or 4 pecan halves, for garnish

Preparation:

1. Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.

2. Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add blueberry juice and stir until the mixture has slightly thickened. Add blueberries.

3. Pour into 4 oiled individual salad molds, about 6-ounce size or 6 molds, about 4-ounce size, or pour into a 4-cup salad mold. Chill until set, about 35 min.

4. Whip cream cheese and sour cream. Spread over salad that has set in the mold. Chill 2 to 4 hrs. or overnight until ready to serve.

5. Unmold onto lettuce-lined salad plate or plates. Sprinkle with toasted pecans.

Good served with: Poultry or ham, along with a traditional holiday meal; or serve from large mold for a buffet.

Tips: For a firmer salad, reduce the amount of boiling water to 3/4 cup.


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

Lima Bean Casserole

July 16, 2019

1 cup dried lima beans
1 teaspoon salt
1/2 cup chopped onion
1/2 cup diced celery
2 tablespoons chopped green peppers
2 tablespoons chopped canned green chilies
2 cups stewed tomatoes
1/2 teaspoon chili powder

Cover beans with water; soak overnight. Drain, cover with fresh water and simmer until tender.

Heat oven to 250°. Add remaining ingredients, pour into a casserole and bake for 40 minutes.

Serves 4 to 5
Preparation time: 55 min.

Approximate calories per serving…160


SUGGESTED MENU

Cream of Mushroom Soup
Lima Bean Casserole
Waldorf Salad
Peppermint Pie


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

Garden Patch Salad

July 11, 2019

Corned Beef and Slaw Salad

May 28, 2019


©1963, Knox Gelatine, Inc., Johnstown, New York

Cabbage Rolls in Golden Sauce

May 20, 2019

12 large cabbage leaves
1 1/2 pounds ground beef
1 cup finely minced cabbage
1/4 cup grated onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon monosodium glutamate (MSG)
1/2 cup soft bread crumbs
1/4 cup water
2 eggs beaten
1/3 cup butter or margarine
1/4 cup honey
1/4 cup molasses
3 tablespoons water

Heat oven to 350°. Pour boiling water over cabbage leaves and let stand 5 minutes to soften. In a bowl, combine ground beef, minced cabbage, onion, salt, pepper, MSG bread crumbs. 1/4 cup water and eggs. Mix well and divide into 12 equal cylinder-shaped rolls. Arrange each roll in center of a scalded cabbage leaf. Fold over two sides o leaves and roll. Place rolls, folded side down, in baking dish. (Any extra cabbage can be coarsely chopped and layered under rolls). BLend butter or margarine, honey, molasses and 3 tablespoons water. Pour over rolls and bake about 45 minutes until browned. Turn rolls after 25 minutes to brown evenly.

Serves 6
Preprartion time: 1 Hr.,15 min.
Approximate calories per serving... 460


SUGGESTED MENU
Tomato-Watercress Salad
Cabbage Rolls in Golden Sauce
Buttered Baby Carrots
Corn Bread
Parslied Potatoes
Cinnamon Baked Apples


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

Kofta Curry

May 13, 2019

Preparation time 10 minutes
Cooking time 25-30 minutes
To serve 4

You will need
Koftas:
1 dessertspoon mint leaves
1 medium-sized onion
1 clove garlic, peeled
1 lb. finely minced meat
2 teaspoons salt
1/4 teaspoon chilli powder
1/4 teaspoon clove powder
1/4 teaspoon ginger powder

Curry:
1-inch piece fresh ginger
1 tomato
1 clove garlic, peeled
1/4 pint (U.S. 5/8 cup) water
1/2 teaspoon ginger powder
1 medium-sized onion
2 oz. cooking fat
1 pint (U.S. 2 1/2 cups) yoghurt
1 dessertspoon coriander powder

Chop the mint finely. Chop the onion and garlic. Put the mince in a bowl with the mint, chopped garlic and onion. Mix and add the salt, chilli, clove and ginger powders. Make into balls the size of a large walnut. Scrap the ginger and chop very finely. Chop the toamto coarsely, crush the garlic and add to the water and ginger powder. Slice the onion finely. Heat the fat and fry onions till cream coloured. Add the tomato, yoghurt and coriander powder and simmer for 15 minutes. Now add the garlic water and simmer for 5 minutes and add the meat balls. Cover and cook gently till the meat is cooked. If more gravy is required add 1/4 pint (U.S. 5/8 cup) hot water and simmer for 5 minutes more. Serve with rice.


© Shufunotomo Col, Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968