Skip to content

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.

Advertisements

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.

KITCHEN AIDS
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

Filling:
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

Garnish:
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:
Stuffing:
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
seasoning
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

Corned Beef Potato Salad

March 14, 2019

2/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons prepared mustard
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
2 medium potatoes
1 1/2 cups finely shredded cabbage
1 12-ounce can corned beef, chilled and cubed

Combine first 6 ingredients; set aside. Cook potatoes in enough boiling salted water to cover, 20 to 30 minutes. Drain, peel, and cube potatoes. While the potatoes are warm, add salad dressing mixture; toss to coat. Chill. To serve, add cabbage and corned beef to mixture; toss. Serve on lettuce-lined plates. Makes 6 servings.

SALMON POTATO SALAD

3 medium potatoes, cooked, peeled, and cubed (3 cups)
1 hard-cooked egg, chopped
1/2 cup sliced celery
1/2 cup shredded carrot
2 tablespoons chopped green onion
Cottage Dressing
1 16-ounce can salmon, drained, and broken into chunks

In large bowl combine potatoes, egg, celery, carrot, and onion. Add Cottage Dressing to potato mixture, tossing lightly to coat. Gently fold in the salmon. Cover and chill thoroughly. Garnish with carrot curls and green pepper, if desired. Makes 6 servings.

Cottage Dressing: Blend together 1 cup cream-style cottage cheese, 1/2 cup mayonnaise or salad dressing, 2 tablespoons milk, 2 tablespoons lemon juice, 1 teaspoon dried dillweed, 1/4 teaspoon salt, and a dash of pepper.


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

Sweet & Sour Pork

March 5, 2019

sweet_sour_pork

2 pounds shoulder pork, cut in 1-inch strips
1 tablespoons oil
4-ounce can whole mushrooms, drained and liquid reserved
14-ounce can pineapple chunks, drained and liquid reserved
1/2 teaspoon monosodium glutamate (MSG)
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons vinegar
2 green peppers, cut in strips
1 large onion, sliced
1 tablespoon cornstarch
2 tablespoons water

Brown meat in oil in a large skillet. Measure reserved liquid from mushrooms and pineapple and add water to make 2 cups in all. Add MSG to liquid and pour over meat. Cover and simmer 1 hour. Add mushrooms, pineapple, honey, soy sauce, vinegar and onions; cover and cook 15 minutes. Blend cornstarch with 2 tablespoons water and combine with hot mixture; cook, stirring, until sauce thickens slightly.

Serves 6
Preparation time: 1 HR., 35 min

Approximate calories per serving… 420


SUGGESTED MENU
Won Ton Soup
Sweet and Sour Pork
Steamed Rice
Rum and Cashew Cookies


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

Vermicelli Kheer and Carrot Halva

February 26, 2019

Vermicelli kheer

Preparation time: 8 minutes
Cooking time: 25 minutes
To serve: 4

You will need

4 oz. fine vermicelli
2 pins (U.S. 5 cups) milk
4 oz. sugar
1 oz. butter
1 oz. raisins
1 oz. blanched almonds
pinch cardamom powder

In a dry frying pan, roast the vermicelli carefully till lightly browned. Add vermicelli to the milk in a saucepan and bring to a boil. Boil steadily until the vermicelli is tender, then add the sugar and remove from the heat when the sugar has dissolved. Heat the butter and fry the raisins and blanched almonds and add to saucepan. Put into a serving dish. Sprinkle with cardamom powder. Serve hot or cold.

Carrot halva

Preparation time: 15 minutes
Cooking time: 25-30 minutes
To serve: 4

You will need

2 oz. almonds
1 oz. raisins
few strands saffron
2 teaspoons warm water
1 lb. carrots
2 pins (U.S. 5 cups) milk
8 oz. sugar
2 oz. butter
seeds 2 green cardamoms (optional)

Blanch and slice almonds finely. Wash and dry the raisins. Soak saffron in water. Grate the carrots as finely as possible. Bring the milk to the boil and add the grated carrots. Simmer, stirring occasionally, and cook till the contents of the pan are very thick and creamy. Add the sugar and the raisins and cook till mixture is very thick. Add the butter and saffron and continue cooking till the halva is a rich golden colour. Put in a dish and sprinkle with the sliced almonds. Serve cold. The seeds of two green cardamoms may be coarsely ground and sprinkled over the halva.


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