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Vegetable-Burger Cups

September 6, 2018

1 beaten egg
1/4 cup milk
1/3 cup coarsely crushed saltine crackers (9 crackers)
1/2 of a 1 1/2-ounce envelope (2 tablespoons) sloppy joe seasoning mix
1 pound ground beef
■ ■ ■

2 medium carrots, thinly sliced (1 cup)
1 cup fresh or frozen peas
3/4 cup water
1/4 cup chopped onion
1/2 teaspoon instant beef bouillon granules
Dash pepper
1/4 cup cold water
1 tablespoon all-purpose flour
1/2 cup shredded American cheese (2 ounces)

In a bowl mix egg, milk, cracker crumbs and seasoning mix. Add beef; mix well. On 4 squares of waxed paper pat meat into four 5-inch rounds. Shape each over an inverted 6-ounce custard cup; discard paper. Place inverted cups in a 12×71/2×2-inch non-metal baking dish. Cover; set aside. In a 1 quart non-metal casserole combine carrots, peas, the 3/4 cup water, onion, bouillon granules, and pepper. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till vegetables are tender; stir once. Stir the 1/4 cup cold water into flour; stir into vegetables. Micro-cook, uncovered about 1 minute or till thickened and bubbly. Stir in cheese till melted. Cover; set aside.

Micro-cook meat cups, covered, 3 minutes; give dish a half turn. Micro-cook, covered about 2 minutes more or till meat is almost done. Lift meat cups from custard cups; place on serving platter. Fill with vegetable sauce. Micro-cook uncovered, 1 to 2 minutes more or till sauce is hot. If desired, garnish with raw onion rings and parsley sprigs. Makes 4 servings.


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

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Meat Yakhini Pulao

August 27, 2018

Preparation time: 5 minutes
Cooking time: 1 hour 40 minutes
To serve: 6-8

You will need

2 lb. meat
2 large onions, finely sliced
2 bay leaves
4 peppercorns
4 cloves
1 stick cinnamon
3 pints (U.S. 7 1/2 cups) water
salt to taste
4 oz. butter
2 oz. almonds
1 lb. rice
2 oz. raisins
pinch saffron (optional)
1 teaspoon milk

Cut the meat into 2-inch pieces. Put half the sliced onions, the meat, and spices tied in a muslin cloth (bay leaves, peppercorns, cloves and cinnamon) in a saucepan with the water and bring to the boil. Simmer gently until the meat is tender. Add salt to taste. Lift the meat from the liquid, remove muslin and spices, and keep aside. Strain the liquid reserving 2 pints (U.S. 5 cups). If not 2 pints, add water to make it up to this quantity. In a large saucepan heat the butter and fry the rest of the sliced onions and almonds a golden brown. Take out and keep warm. Put the mean in the hot fat and fry gently till the meat is dry. Remove meat to a plate. In the same fat fry the rice for 5 minutes, add the raisins and fry for another minute. Now add the 2 pints (U.S. 5 cups) stock and bring to a boil. Simmer, covered, till water is absorbed. Turn into a fireproof dish, add the meat and saffron soaked in the milk, cover, and put in a slow oven (290° F. or Gas Mark 1) for 20 minutes till rice is cooked. Serve garnished with fried onions and almonds.


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

Beef in Aspic

August 23, 2018

Cooking time: few mins. only
Preparation time: 15 mins.
Main utensils: quart casserole, spring form pan or mold

For 4-6 people you need:

1 1/2 tablespoons gelatin
2 1/2 cups water
1/2 teaspoon Worcestershire sauce
1/2 lb. cooked carrots, sliced
sprigs of parsley
8 slices cold roast beef
seasoning
1/2 teaspoon chopped thyme

Garnish:
sprigs parsley

1. Soak the gelatin in 1/4 cup of the water. Then dissolve it in remaining hot water.

2. Flavor the gelatin with Worcestershire sauce.

3. Spoon a 1/4-inch layer of gelatin in base of casserole. All to set.

4. Pour 3 tablespoons of remaining gelatin onto saucer.

5. Dip each carrot slice in this gelatin and arrange a border on base of casserole.

6. Dip a few parsley sprigs in gelatin and place in center of garnish. Allow to set.

7. Pour 3/4-inch layer of gelatin on garnish and allow to set.

8 Season sliced beef, add thyme.

9 Cut into small pieces and dip in the reserved gelatin.

10. Place some of the beef in casserole, allow to set, continue like this until all the gelatin etc. has been used.

TO SERVE: Allow to set, turn out and serve garnished with parsley and with a green salad.

TO STORE: In the refrigerator.


Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Pieathalon 2018 – Meet Crazy Neighbor Dude

August 20, 2018

As y’all might recall, once a year I participate in Dinner is Served 1972‘s pieathalon with a bunch of other vintage obsessed food bloggers. We swap recipes and bake what we’re assigned. Because I’m a Class A bitch, I always submit something horrible for someone else to make. That’s how I roll. This year I offered up “Cool Mint Cookie Pie” which I’m pretty sure tastes like tinted green sadness. In return I received Dutch Peaches and Cream Pie.

According to the Googles, there’s nothing Dutch about a Dutch pie. And honestly, there’s nothing about this pie that made me want to eat it. That’s where Crazy Neighbor Dude comes in.

I’m super lucky, given that I’m a Class A bitch, to have good neighbors on both sides of my home. On one side the kids babysit my dogs when I’m out of town, and on the other side Crazy Neighbor Dude is my safety net. He’s scared off whackjobs from my yard, taken me to the ER, and has actually babysat me. In exchange, I bake for him. He gets cookies, cupcakes and I even got him his own pie plate that he drops off to have refilled with homemade pecan pie. The poor bastard I’m married to doesn’t get the same kind of homebaked love. (Class A bitch, remember?)

So, this recipe is pretty simple. Even easier when you half-ass it like I did. The pie crust came from the Pillsbury Doughboy and the peaches came pre-sliced in a can.

Pre-sliced peaches FTW

Throw on some sugar, flour and cinnamon

Slather it up with sour cream and a little more cinnamon sugar

Baked up and oozing.

And then delivered it to Crazy Neighbor Dude! Btw… I have him so well trained that all I have to do is text him the word “Driveway” and he comes running.

Meet Crazy Neighbor Dude. Yes, that’s a cannon in his yard.

Crazy Neighbor Dude’s official review:

Just had a slice of pie, still slightly warm and I gotta say! It tasted classic. Warm peach is always delicious. The top layer was quite tricky on the eyes. Lol. It looks like it’d be crusty but when I cut into it it was very soft. Lol. The texture is quite amazing. It has a perfect amount of crunch to it.

So… there you have it. Crazy Neighbor Dude approved.


5th Annual Pieathalon Pieathletes

Yinzerella
Dinner Is Served 1972
Kate’s Pie

Kelli
Kelli’s Kitchen
Chocolate Mousse Pie
Dr. Bobb
Dr. Bobb’s Kitschen
Ritz Cracker Mock Apple Pie
Kelly
Velveteen Lounge Kitsch-en
Marguerite Patten’s Cheese Pie
Jenny
Silver Screen Suppers – The Wonderful World of Film Star Eating and Drinking
Sweet Onion Pie
Kari
The Nostalgic Cook
Tansey
Poppy Crocker
Granny Pantries
Strawberry Ginger Pie
The Battenburg Belle
Battenburg Belle
Frosty Vanilla Pie
Sally
Mycustardpie.com
Mock Pecan Pie
Taryn
RetroFoodForModerntimes
Vincent Price Pineapple Meringue
Camilla
Culinary Adventures With Camilla
Peaches and Cream Tart
Peter Fuller, Curator of Vincent Price Legacy UK
The Sound of Vincent Price & Vincent Price Legacy UK
Puddin n’ Pie
Renee Quintana
Tortillas and Honey
French Raspberry Pie
Unofficial Mad Men CookBook
Aloha Meringue Pie
Retro Mimi
Once Upon a Salad
The Millionaire
Sue
Vintage Cookbookery
Yul Brenner’s Walnut Pie
Wendy
A Day in the Life on the Farm
Tyler Pie
Clara Silverstein
Heritagerecipebox.com
Olde English Egg Nog Pie
S.S.
A Book Of Cookrye
Cool Mint Cookie Pie
Debra
Eliot’s Eats
Apricot Meringue Pie
Judy Gelman and Vicki Levy Krupp
BookClub CookBook
Weight Watchers “Almost a Pie”
Greg Swenson
Recipes4Rebels
Seafoam Cantaloupe Pie
Kaci
Homicidal Homemaker
Lemon Beer Sponge Pie

Curried Cottage Cheese Salad/Tomato Bhurtha

August 8, 2018

Preparation time about 1 hour 10 minutes
To serve 4

You will need
4 oz. onions
1/2 teaspoon salt
2 tablespoons desiccated coconut
4 tablespoons hot milk
1/2 green pepper
6 sprigs green coriander or watercress leaves
8 oz. cottage cheese
lemon juice
1/4 teaspoon freshly ground pepper

Peel and slice onions very thinly crosswise. Sprinkle with the salt. Let stand for 30 minutes, then pour cold water over and drain well. Soak the coconut in hot milk and let stand for 30 minutes. Drain. Chop the green pepper and coriander or watercress leaves coarsely. Mix all the ingredients together and stir well. Set aside for 30 minutes after mixing. Serve cold with rice and curry.

Tomato Bhurtha

Preparation time 10 minutes
Cooking time 5 minutes
To serve 4

You will need
4 ripe tomatoes
1 large onion
2 or 3 green chillis
salt and sugar to taste

Scald tomatoes in boiling water. Remove skins and mash with a fork, removing the hard parts. Chope the onion and the chillis very finely and mix with the tomatoes. Add salt and sugar to taste. Serve with rice and curry.


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

Cherry-Olive Salad

July 25, 2018

1 cup boiling water
1 package (3-ounces) cherry-flavored gelatin
1 can (17 ounces) pitted dark sweet cherries, drained and cut in half (reserve syrup)
1 tablespoon lemon juice
1/4 cup chopped walnuts
1/4 cup pimiento-stuffed olives, sliced

Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add enough water to reserved cherry syrup to measure 3/4 cup. Stir syrup-water mixture and lemon juice into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.

Stir cherries, walnuts and olives into gelatin mixture. Pour into 6 individual molds. Refrigerate until firm, about 3 hours. 6 SERVINGS.

Cherry-Apple Salad: Omit walnuts and olives. Stir 1 medium unpared red apple, chopped (about 1 cup), into slightly thickened gelatin mixture. Divide mixture among 6 individual molds.

Timing Tip: If you want to serve at different times, Cherry Olive Salad will hold in refrigerator up to 24 hours.


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

Hamburger Pie

July 19, 2018

1 pound ground beef
Potato Buds instant puffs (enough for 8 servings)
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon instant minced onion
3/4 cup catsup
1 cup milk
1/2 cup shredded sharp Cheddar cheese (2 ounces)

Heat oven to 350°. Mix meat, 1 1/3 cups of the instant puffs (dry), the egg, salt pepper, onion, catsup and milk. Spread in ungreased pie pan, 9×1 1/2 inches. Bake uncovered 35 to 40 minutes.

Prepare remaining instant puffs as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese melts. 4 or 5 servings.

Storing, Freezing, and Thawing Uncooked Ground Beef
STORE, loosely covered, in coldest part of the refrigerator up to 24 hours (if you are planning to use the ground beef within 24 hours of purchasing).

FREEZE for longer storage. Wrap one-pound packs or individual patties in freezer wrap, separating patties with double layer of freezer wrap. Label with date. Store no longer than 4 months.

THAW wrapped 5 to 8 hours in refrigerator or cook patties frozen.


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