Apple Dumpling

2 ⅔ cups sifted flour
1 teaspoon salt
2 tablespoons grated Parmesan cheese
1 cup shortening, chilled
½ cup cold water
6 baking apples, pared and cored
1/4 cup chopped nuts
1/4 cup raisins
1 cup brown sugar
⅓ cup water
2 tablespoons lemon juice
2 tablespoons butter

Preheat oven to 425. Measure flour, salt and cheese into a bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time until flour is moistened. Do minimum amount of mixing. Roll pastry ⅛-inch thick in a 12×18-inch rectangle. Cut into 6-inch squares. Place one apple on each square and fill center of apple with mixture of nuts and raisins. Moisten corners of squares; bring opposite corners of pastry up over apple and press together. Prick pastry with fork. Place in an ungreased pan and bake for 15 minutes. Meanwhile, heat brown sugar, water, lemon juice and butter. Pour sauce over dumplings; lower oven temperature to 350 and continue baking until done above 30 to 40 longer. Baset several times with sauce during cooking.


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

Stuffed Turkey Breast

Preparation time: 30 min.
Simmering time: 1 hr.

This classic method for preparing boneless breast of veal is even better with economical turkey breast. Vermouth in the braising liquid adds zest because it is flavored with aromatic herbs.

For 4 servings you will need:
1 boneless half turkey breast, 2 to 2 ½ lbs.
3 long, thin carrots, pared
¼ lb. fresh spinach
¼ lb. ground pork
1 tsp. mixed Italian herbs
1 tsp. salt
1 egg
3 Tbsp. grated Parmesan cheese
2 Tbsp. olive or salad oil
⅔ cup dry vermouth or chicken broth
1 can (16 oz.) diced or puréed tomatoes
1 tsp. dried basil leaves
¼ cup each green and black olives, optional
Grated orange rind and sliced fresh oranges for garnish, optional

Tips: This dish can be made ahead. Allow meat to rest 20 to 30 min. after cooking for easier slicing. When sliced crosswise, the colorful filling makes an attractive serving.

Preparation:

  1. Remove skin and bone from turkey breast. Make a horizontal cut through meat to butterfly it. Open up. Place cut side down between two pieces of plastic wrap. Pound with flat mallet until about 12-inches square.
  2. Parboil carrots. Cooked washed spinach 1 min. Set aside.
  3. Mix pork with Italian herbs, ½ tsp. of the salt, egg and Parmesan cheese. Spread over turkey. Cover with even layer of spinach. Top with carrots. Roll meat up, jelly-roll fashion. Tie to fasten.
  4. Heat oil in deep, heavy pot. Add meat. Brown on all sides. Add onion, vermouth, tomatoes, remaining salt and basil. Cover and simmer 1 hr. Remove meat. Cook juices down until thickened. Add olives, if used.
  5. Remove strings from roast. Pour sauce over. Garnish with grated orange rind and surround with sliced oranges, if desired. Slice meat cross-wise to serve. Serve hot or chilled.

Good served with: Mushroom salad and French bread.


© MCMLXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Lime-Baked Chicken

2 pounds skinned and boned chicken breasts
¼ cup prepared mustard
2 tablespoons lime juice
2 tablespoons chicken bouillon
1 teaspoon tarragon leaves
½ teaspoon parsley flakes
1 lime, sliced

Coat chicken breasts in sauce made with mixture of mustard, lime juice, chicken bouillon, tarragon and onion salt. Place in baking dish. Sprinkle chicken with parsley; top with lime slices. Bake at 325°F. (moderately slow oven) for 40 minutes, or until chicken is tender. Divide evenly. Makes 4 dinner servings.

CHICKEN LIVERS WITH APPLES AND ONIONS

1 pound chicken livers
8 ounces thinly sliced onions
2 medium apples, peeled and diced
Artificial sweetener to equal ¼ teaspoon sugar, or to taste
Salt to taste
Pepper to taste

Cut chicken livers in half, then wash and dry. Cook onions and apples together in a non-stick pan until almost soft. Season with sweetener, salt, and pepper. Add chicken livers and cook, turning often, until livers are just cooked through. Cut one liver to test for doneness – it should be faintly pink inside. Divide evenly.


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

Baked Chicken and Black Bananas

Preparation time: 15 min.
Marinating time: 2 to 24 hrs.
Baking time: about 1 hr.
Oven temperature: 350°F

Herb, wine and garlic flavors permeate the flesh of this chicken during the time it marinates. It bakes for crusty-skinned, juicy, savory perfection, along with whole bananas, baked unpeeled.

For 4 servings you will need:
1 broiler-fryer, halved, about 3 to 3 ½ lbs
⅓ cup fresh lemon juice
½ cup olive or salad oil
⅓ cup dry white wine
1 tsp. salt
1 tsp. crushed dried rosemary
½ tsp. coarsely ground black pepper
1 clove garlic
4 large, firm bananas
2 Tbsp. butter or margarine

Tips: Select bananas that are ripe but not overripe for this dish. When baked, they become vegetable-like and a delicious flavor, a perfect accompaniment to the chicken.

Good served with: Green rice, tossed salad, chilled white table wine, if you like.

For 2 servings:
Use chicken pieces or a halved Cornish game hen. Use the same amount of marinade.

For 8 servings:
Double the ingredients.

Preparation:

  1. Wash and dry chicken. Place in glass or stainless flat dish. Make a tunnel between skin and flesh above chicken breast and thigh meat.
  2. Mix lemon juice, oil, wine, salt, rosemary, black pepper and garlic. Pour mixture into tunnels. Place chicken skin side down and drizzle more marinade on bone side. Cover and refrigerate for 2 to 24 hours.
  3. Line broiler pan, minus rack, or any large baking dish with foil. Place chicken, skin side up, on foil. Pour marinade over.
  4. Brush washed bananas with butter to coat thoroughly. Place on pan with chicken. Bake at 350°F for about 1 hr. or until chicken juices run clear when piereced with for and bananas are black and shiny.
  5. To serve, cut chicken into quarters. Serve each with a black banana. Diners slit bananas lengthwise to scoop them out.

© MCMLXXXIV MY GREAT RECIPES, ALL RIGHTS RESERVED. PRINTED IN HOLLAND

Fish Fillets Pensacola

1 pound fillet of sole
1 teaspoon salt
⅛ teaspoon cayenne pepper
½ teaspoon onion powder
1 lemon or 1 lime
½ small orange, diced

Sprinkle fish with salt, pepper, and onion powder. Lightly squeeze ½ lemon or lime over fish. Dice remaining half. Set aside. Roll fillets, securing with bits of toothpicks, if necessary. Sprinkle with diced orange and reserved lemon or lime. Bake in a non-stickk pan at 375°F. (moderate oven) for 15 minutes, or until fish flakes easily with fork. Divide evenly. Makes 2 dinner servings.

Pâté Glaze

1 envelope unflavored gelatin
¼ cup bouillon
¼ cup buttermilk
½ teaspoon prepared mustard
¼ teaspoon onion salt
Pinch of salt
Pinch of pepper
Artificial sweetener to equal ¼ teaspoon sugar or to taste

Sprinkle gelatin over bouillon in small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, salt and pepper. Cool. Add artificial sweetener. Chill until syrupy. Use with Liver Pâté en Masque (see Card #14)


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

Tomato Noodle Soup

Cooking time: 1 hour 10 mins.- 1 hour 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large saucepan

For 6 people you need
2 onions
2 carrots
1 ½ lb. tomatoes or large can tomatoes
3 tablespoons shortening
5 cups stock
seasoning
bouquet garni
4-6 oz. ribbon noodles

  1. Peel and slice onions and carrots.
  2. Halve fresh tomatoes.
  3. Fry vegetables in the hot shortening for 5-10 minutes.
  4. Add stock, seasoning, and bouquet garni.
  5. Bring to a boil.
  6. Reduce heat and simmer for ¾- 1 hour.
  7. Discard bouquet garni and put soup through a sieve.
  8. Return to the pan, then add the noodles and cook for 10-15 minutes until the noodles are tender.
  9. Re-season to taste.

TO SERVE: As soon as possible topped with croutons or parsley if desired. A little fresh or sour cream may be put on top.

TO VARY: Cream of tomato soup: Proceed to stage 7. In a separate pan make a white sauce with 2 tablespoons butter, ¼ cup flour, 1 ¼ cups milk, and seasoning. reheat the soup, then whisk the hot, not boiling, sauce into the soup.


PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967

Crab Newburg

½ cup evaporated skimmed milk
½ cup chicken bouillon
½ teaspoon paprika
½ bay leaf
Dash thyme leaves
Dash cayenne pepper
12 ounces cooked crabmeat
2 teaspoons sherry extract
1 cup cooked enriched rice

In saucepan, combine milk, bouillon, paprika, bay leaf, thyme and cayenne pepper. Cover and simmer over low heat for 10 minutes. Discard bay leaf. Add crabmeat and sherry extract. Simmer 5 minutes longer, until heated through. Divide rice evenly into 2 ramekins or soup bowls. Spoon half of crab mixture over each portion of rice. Makes 2 dinner servings.


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

Chicken Fricassee (Broad Noodles)


© Copyright 1951, A. Goodman & Sons, Inc. Recipes prepared and tested by Bertha M. Becker, Home Economist

Golden Baked Chicken

2 packages (1 pound each) frozen chicken parts
⅓ cup flour
½ teaspoon paprika
Dash black pepper
1/4 cup melted butter or margarine
1 can (10 &Frac12; ounces) Campbell’s cream of chicken soup
1 tablespoon minced parsley

Thaw chicken as directed on package. Coat chicken with mixture of flour, paprika, and pepper. Arrange chicken in a single layer (skin side down) in a buttered shallow baking dish (12″ x 7 ½” x 2″). Dribble melted butter over chicken. Bake in a moderate oven (375° F.) for 20 minutes. Turn chicken and bake 20 minutes longer. Stir cream of chicken soup; pour over chicken; sprinkle parsley on top. Bake an additional 20 minutes. Makes 4 to 6 servings.


1968 Courtesy Campbell Soup Company, Fine Arts Meat-Fish-Fowl PAD #26

Goulash and Noodles


© Copyright 1951, A. Goodman & Sons, Inc. Recipes prepared and tested by Bertha M. Becker, Home Economist