2 pounds ground beef 1 cup dairy sour cream ½ cup dry bread crumbs 1 can (4 ounces) mushroom stems and pieces, drained and chopped 2 tablespoons finely chopped onion 2 tablespoons snipped parsley 1½ teaspoons salt ¼ teaspoon pepper
Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Broil or grill 4 inches from heat, turning once, until desired doneness (10 to 15 minutes for medium). Garnish with onion rings if desired. 8 servings.
BEAN SPROUT BURGERS
2 pounds lean ground beef ½ cup bean sprouts, coarsely chopped ½ cup water chestnuts, finely chopped 1¾ teaspoon salt 2 teaspoons soy sauce Watercress sprigs (optional)
Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Set oven control at broil and/or 550°. Place patties on rack in broiler pan. Broil with tops 3 inches from heat until desired doneness (about 5 minutes on each side for medium). Garnish with watercress. 8 servings.
2 pounds rhubarb 1 pound sugar 3 tablespoons lemon juice 3 tablespoons butter Thin slices of white bread Golden custard sauce or whipped cream
Wash and trim young rhubarb stalks, and cut into 1-inch segments. Combine rhubarb, sugar, lemon juice and butter in thick-bottomed saucepan; bring gently to a boil, stirring continuously; lower heat and simmer, stirring all the while, for about 5 minutes, or until rhubarb becomes soft, but still keeps its identity. Don’t let stalks disintegrate entirely; they must remain a trifle firm to be at their best. (Rhubarb varies enormously in flavour when cooked; so add a little more sugar (if too tart, a little more lemon juice if too sweet)
Lightly butter a soufflé dish; trim crusts from bread; cut each slice in half lengthwise and line sides of soufflé dish with bread. Cut enough slender triangles of bread to cover bottom of dish; and trim off standing bread slices at top edge of dish.
Fill dish with rhubarb mixture, reserving a little of the juices. Cut additional bread triangles to cover pudding. Chill in refrigerator overnight to firm pudding.
Just before serving, turn pudding out on a serving dish. POur over reserved rhubarb juices. Serve with a golden custard sauce or whipped cream. Serves 4 to 6.
1 dressed muskrat, 1 to 1½ lbs 1 tbsp salt 1 qt water ¼ cup flour 2 tsp salt ¼ tsp pepper ⅛ tsp red pepper ¼ cup shortening Paprika 1 large onion, sliced, 1 cup ¾ cup water
Wipe muskrat with damp cloth, pick off any hair. Separate hind from fore quarters by cutting across back and just below ribs. Fit into a glass or enamel bowl. Add salt and water to cover. Cover and place in refrigerator overnight. Next day, drain off salt water and rinse muskrat thoroughly in clear water. Drain well. Cut in serving pieces, p. 782. Place flour, salt, pepper and red pepper in a clean paper bag. Place a few pieces of muskrat at a time in the bag and shake to coat well. Heat shortening in heavy skillet and brown pieces slowly on all sides over medium heat. Sprinkle the browned surface with paprika. Push muskrat to one side and add onion. Allow to cook until onion is slightly yellow and transparent. Add ½ cup water, reduce heat, cover and simmer gently until tender, about 20 to 30 min, adding the remaining water as needed. Serve on hot platter with the gravy poured on the top. 2 to 3 servings.
MUSKRAT MARYLAND
1 large dressed muskrat, 1½ to 2lbs 1 qt water 1½ tsp salt 1 small onoin ½ tsp poultry seasoning 1 egg ½ cup milk ¾ cup flour 1 tsp salt ¼ tsp thyme ⅓ cup shortening Water
Wipe muskrat with damp cloth, pick off any hair. Separate hind from fore quarters, cutting across the back and just below the ribs. Fit into glass or enamel bowl. Add salt water to cover (1 tbsp salt to 1 qt water), cover and place in refrigerator overnight. Next day, drain off salt water and rinse with clear water. Drain well. Place in a kettle and add water, salt, onion and poultry seasoning. Heat to boiling, reduce heat, cover and simmer for 20 min. Lift out parboiled muskrat, drain and cut into serving pieces. Make a batter by beating egg, milk and flour with rotary beatre until smooth. Add salt and thyme. Dip pieces of muskrat in batter and brown slowly in heated shortening until golden on all sides. Add ¼ cup water, cover and simmer for 20 min. Remove cover and cooked for 15 to 20 min until crisp again on outside, and tender. Serve with cream gravy if desired. 2 to 4 servings.
2 beef shank bones (1 to 1½ pounds) 3 quarts water 2 tablespoons salt 1 pound lean ground beef 1 egg 1 tablespoon flour 1 small clove garlic, crushed ½ medium onion, finely chopped 1 medium tomato, peeled and finely chopped 1 teaspoon salt ½ teaspoon white pepper ½ cup tomato sauce 1 small onion, sliced 1 medium carrot, shredded ½ package frozen peas 1 stalk celery (leaves included), sliced 1½ cups noodle shells, cooked and drained
Bring water to a boil in a large kettle; add 1 tablespoon salt and bones. Cover and simmer 1½ hours (remove scum while simmering). Remove bones from broth. Prepare meatballs by combining beef, egg, flour, garlic, onion, tomato, 1 teaspoon salt and pepper. Shape into small balls the size of a walnut and drop into boiling stock. Add carrots, sliced onions, peas, celery and tomato sauce; cover and simmer 20 minutes. Adjust seasoning. Add cooked noodle shells, heat through and serve.
Serves 8 to 10. Preparation time: 2½ HRS. Approximate calories per serving… 150
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2 loins of baby lamb Softened butter Salt and freshly ground black pepper 4 ounces fresh breadcrumbs 4 tablespoons finely chopped parsley ½ level teaspoon dried thyme ½ level teaspoon dried marjoram Grated ring of ½ lemon Grilled whole tomatoes Watercress
Spread loins of lamb with softened butter and season generously with salt and freshly ground black pepper; place in a roasting tin. Roast in moderately hot oven (400° – M5) for 15 minutes. Remove from the oven and cool.
Make a paste of breadcrumbs, chopped parsley, thyme, marjoram, lemon rind and softened butter, and coat sides of lamb thickly with this mixture.
Twenty minutes before serving, return loins of lamb to a moderately hot oven (400° – M5) and roast for 20 minutes.
Serve garnished with grilled whole tomatoes and watercress.
1 package (10 ounces) frozen lima beans 3 cans (about 19 ounces each) baked beans (6 cups) 3 cans (about 15 ounces each) kidney beans, drained (5 cups) 1 pound Italian link sausages or pork link sausages ½ pound smoked ham, cut into ½-inch cubes ½ cup chopped onion 1 can (8 ounces) tomato sauce ½ cup catsup ½ brown sugar (packed) 1 tablespoon salt ½ teaspoon pepper ½ teaspoon dry mustard
Heat oven to 400°. Cook lima beans as directed on package; drain. Turn into ungreased 4½-quart casserole. Add baked beans and kidney beans.
In covered skillet, simmer sausages in a small amount of water 5 minutes. Drain liquid from skillet; panfry sausages until brown on all sides. (Do not prick sausages.) Cut each sausage into 2 or 3 pieces; add with ham to beans.
Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake uncovered 1 hour. 10 to 12 servings.
A bean-fancier’s delight – wholesome, zesty and high in protein. A handy carry-along casserole for a party, too.
1 pound ground beef ½ cup instant mashed potatoes ¼ cup Irish whiskey 1 medium onion, finely chopped 1 teaspoon thyme 1 teaspoon oregano ½ cup milk 1 egg 1 teaspoon dry mustard 1 teaspoon salt ½ teaspoon pepper ¼ cup finely chopped parsley 1 package (3-oz size) chive-flavored cream cheese
Mix all ingredients except cream cheese together; refrigerate, covered, 1 hour; preheat oven to 400 F.
Form meat mixture into balls about the size of walnuts. Place on baking sheet and bake 20 minutes. Remove from oven and drain. Cool and chill.
Slice meatballs in half. Spread with cream cheese, about ¼ inch thick. Place meatballs back together and refrigerate until needed. SErve cold.
Yield: About 30 meatballs.
MINSTREL PIE
Preheat oven to 400 F. Place Irish meatloaf mixture, above, in deep 10-inch pie plate; spread 2½-3 cups mashed potatoes over mixture. Sprinkle potatoes lightly with grated cheese. Bake 45 minutes. SErve warm as entrée or cold as horse d’oeuvre cut into thin wedges.
Wash and drain the tomatoes. Cut off the tops. Remove the juice and seeds. Mash the pulp inside. Sprinkle with salt and pepper. Place on a buttered platter.
Place in an oven and cook at low heat for about 20 minutes.
Meanwhile, skin, clean, wash, dry and fillet the sardines.
Grill the fillets on both sides, then cut them into small pieces.
Mash the butter on a plate and mix in the shallots, parsley, and sardines.
Fill the cooked tomatoes with the mixture and replace them in a hot oven for 5 to 10 minutes, until browned. Serve at once.
If fresh sardines are not available, fresh herring may be substituted.
Cooking time: 15 mins. Preparation time: 20 mins. Main cooking utensil: roasting pan Oven temperature: 350°F Oven position: above center
For 8-12 servings you need: 4 12 oz. cans luncheon meat
Sauce: ½ cup light brown sugar 1 tablespoon flour 1 teaspoon dry mustard 1 teaspoon grated lemon peel 2 tablespoons lemon juice 2 tablespoons malt vinegar ½ cup seedless raisins ¼ teaspoon Tabasco Sauce
Filling: 1 2-oz. can sweetcorn
Garnish: sprig of parsley
Open the cans of luncheon meat.
Cut each block of luncheon meat into four to within a quarter of an inch of the base of each piece to divide into sections.
Make up the sauce by mixing all the ingredients together and brining to a boil.
Pour the sauce over each piece of meat.
Bake in the pan for 15 minutes in a 350°F. oven.
TO SERVE: On a heated serving dish with the luncheon meat arranged to form a hollow square and the sauce from the pan poured over. Pile the heated, drained corn into the center of the “Crown roast” and serve immediately garnished with parsley.
For 4 people you need: 1 cup rice water salt ¼ cup flour 2 tablespoons butter 1¼ cups chicken stock ⅔ cup milk 2 egg yolks 3 tablespoons cream cooked breasts of 2 young chickens or 1 large chicken divided into 4 pieces squeeze lemon juice 1 – 1½ cups mushrooms 2-4 tablespoons butter
Garnish: 1 hard-cooked egg
Method 1: Put rice with just over 2 cups water into pan with ½ teaspoon salt, bring to a boil, stir, cover tightly, lower heat, allow 15 minutes. No straining necessary. Method 2: Put rice into 6 cups boiling water, with good teaspoon salt, cook for 18-20 minutes, strain, rinse in cold water and reheat or rinse in boiling water.
Make a sauce with the flour, butter, chicken stock and milk, then add in egg yolks beaten with the cream.
Put in the chicken breasts, heat for about 10 minutes without boiling, then add squeeze of lemon juice.
Fry the mushrooms in the butter.
TO SERVE: Arrange the rice on a hot dish, put the chicken breasts on top and pour sauce over the chicken. Arrange mushrooms around the dis and garnish with chopped hard-cooked egg.
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