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Southwestern Chili Chicken

April 22, 2019

1 cup water
1/2 medium green pepper, chopped
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
1 cup skim milk
2 slices enriched white bread
1 pound cooked white meat chicken, cubed
1 chili pepper, finely chopped

Combine water, green pepper, and broth mix, in saucepan. Cook over moderate heat, stirring frequently, for 20 minutes. Add skim milk. Tear bread into small pieces and place in blender container; process at medium speed, to make crumbs. Add crumbs to bouillon mixture. Bring to just below boiling point and cook until sauce is thickened. Add chicken and chili pepper; heat. Mix well and divide evenly into soup bowls. Makes 4 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.


Celebration Cakes

April 21, 2019


Grease and flour 2 round layer pans, 9 x 1 1/2 inches
Bake as directed on package…… 1 package of our lemon cake mix
Prepare as directed on package….1 package of our lemon fluff frosting mix

Cook cake layers completely, fill and frost them.
Shake in tightly covered jar….. about 3/4 cup flaked coconut, few drops green food color

Sprinkle coconut on top of cake to make a grass nest. Fill nest with candy Easter eggs and jelly beans.


Grease and flour 1 square pan, 8x8x2 inches, and 1 round layer pan, 8×1 1/2 inches.

Prepare as directed on package…. 1 package of our white cake mix

Divide the batter between the square and round pans. Bake square pan 25 to 30 minutes, round pan 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.

Place square layer on tray. Cut round layer in half. Place cut edge of each half against the top sides of the square to make a heart shape. Frost with your favorite frosting and decorate with red cinnamon hearts.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Glazed Ham and Peaches

April 19, 2019

Cooking time: see stage 2
Preparation time: 15 mins.
Main cooking utensils: saucepan, roasting dish
Oven temperature: 400°F
Oven position: center

You will need:
1/3 – 1/2 lb. ham per person*

(sufficient for a 4- to 5-lb. piece of ham and for stuffing the peaches)
1/2 cup brown sugar
1/2 cup peach syrup
1/2 – 2/3 cup seedless white raisins
medium or large can peach halves

1. Ham, unless mild-cure, should be soaked for 24 hours in cold water.

2. When boiling ham, put into fresh cold water and allow approximately 25 minutes per lb. and 25 minutes over.

3. Mix the brown sugar with the peach syrup and raisins.

4. Remove the thick rind from the ham. Cut fat, of the glaze and place in the pan in the oven for approximately 20 minutes.

TO SERVE: Garnish with halves of peaches filled with the glaze. If serving hot, these can be warmed through in the oven. If serving cold, the peaches should not be cooked.

TO VARY: The treacle glaze on Card 22, or the apricot on Card 24 may also be used.
*For choice of ham see Card 17.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Saucy Twist Pork Dish

April 17, 2019

4 ounces uncooked corkscrew-shaped macaroni
1/2 cup finely chopped onion
1/3 cup chopped green pepper
1 tablespoon butter or margarine
1 can (12 ounces) pork luncheon meat, cut into cubes
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup catsup
1/3 cup shredded Cheddar cheese

Heat oven to 400 °. Cook macaroni as directed on package; drain. In large skillet, cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients.

Pour into ungreased 1 1/2 quart casserole. Cover; bake 30 minutes. 4 to 5 servings.

Our home testers liked this for its “attractive appearance, nice consistency and delicious flavor.”

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Liver Fritada

April 9, 2019

4 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
1 tablespoon chili powder
1 pound beef liver, cut into 1/4-inch strips
1 can (16 ounces) whole tomatoes
1 can (12 ounces) whole kernel corn with sweet peppers
1 teaspoon salt
Dash of pepper

Fry bacon in 12-inch skillet or Dutch oven until crisp; drain on paper towels. Crumble bacon and reserve. Drain fat from skillet, reserving 2 tablespoons. Return 2 tablespoons fat to skilled. Cook and stir onion in fat until tender, about 2 minutes.

Mix flour and chili powder. Coat liver with flour mixture; add to onion in skillet. Cook and stir until liver is light brown. Stir in tomatoes (with liquid), corn (with liquid), salt and pepper. Heat to boiling; reduce heat. Simmer uncovered until liver is tender, about 5 minutes. Sprinkle with reserved bacon. 4 SERVINGS.

3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
4 quarts (liquid) = 1 gallon
28.35 grams = 1 ounce
16 ounces = 1 pound

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Prawn Stuffed Apples

March 25, 2019

Preparation time: 10 mins.
Main cooking utensils: bowl, wooden toothpicks

For 6 people you need:
6 red-skinned eating apples
lemon juice

3 tablespoons thick mayonnaise
1 teaspoon tomato paste
dash Tabasco sauce
2 pickled cucumbers, finely sliced
4 stuffed olives, chopped
2/3 cup peeled prawns or shrimp
1 tablespoon chopped parsley

6 whole prawns or shrimp
6 stuffed olives

1. Cut off the tops of the apples, and scoop out the insides to hollow them.

2. Remove all core and pips and dice remaining flesh.

3. Sprinkle the apples with lemon juice to prevent discoloration.

4. Mix the chopped apple with all the other filling ingredients.

5. Just before serving, pile into the apple cases.

6. Decorate with prawn and a stuffed olive on a wooden toothpick.

TO SERVE: With a green salad.

TO VARY: Use same filling with addition of chopped celery or omit the olives and add extra chopped gherkins and a few capers instead.

PRINTED IN CANADA. © Copyright Paul Hamlyn, Ltd. 1967

Californian Beef Olives

March 20, 2019

Cooking time: 2 hours
Preparation time: 25 mins.
Cooking utensil: covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
3/4 cup cashew nuts or walnuts
1/4 cup butter
2 medium slices bread
1 chopped apple
1 chopped stalk celery
2/3 cup chopped uncooked prunes
1 tablespoon chopped onion
juice of 1/2-1 lemon
1 egg

4 large slices beef round
1/4 cup shortening
1/2 lb. onions
1/2 lb. carrots
2/3 cup prunes
1/3 cup all-purpose flour
2 1/2 cups stock
salt and pepper

1. Fry nuts in hot butter until golden, take out of pan.

2. Remove crusts from bread, dice, add the apple, celery, prunes, and onion, fry until golden colored.

3. Season well, add lemon juice, bind with egg. Add nuts; blend well.

4. Beat steak out as thinly as possible.

5. Use as 4 large or 8 smaller pieces.

6. Put stuffing on meat, roll firmly, skewer or tie with cotton.

7. Fry for 2-3 minutes in hot fat, lift into casserole. Fry diced vegetables for few minutes, add to meat in casserole with the prunes.

8. Stir flour into any fat remaining in pan, cook for 2-3 minutes, gradually add liquid, stirring well.

9. Bring to boil, cook until a smooth sauce, season. Pour over meat, vegetables, and prunes, cover casserole and cook until tender.

TO SERVE: Remove skewers or cotton. Serve olives in casserole or on a hot serving dish topped with parsley.

TO VARY: Thinly sliced veal or lamb could be used.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967