Egg Foo Yong

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6 eggs, well beaten
12 ounces fresh or 1-pound can bean sprouts, drained
⅓ cup thinly sliced green onions
½ cup finely chopped celery
Small can water chestnuts, thinly sliced
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons oil

For Sauce:
2 teaspoons cornstarch
1 teaspoon vinegar
1 teaspoon sugar
¼ cup soy sauce
½ cup vegetable bouillon

Combine eggs, bean sprouts, green onions, celery, water chestnuts, salt and pepper. Heat oil in a large skillet and fry foo long patties, turning once. Remove to platter and serve with Foo Yong Sauce. To make sauce: Blend cornstarch, sugar, soy sauce and vinegar in a small pan. Stir in vegetable bouillon and cook over low heat until thickened.

Serves 3 to 4 • Preparation time: 25 Min
Approximate calories per serving… 270

SUGGESTED MENU
Cashew Vegetable Salad
Egg Foo Yong
Cooked Fresh Spinach
Mandarin Sherbet

©️ 1973 Curtin Publications, Inc. New York, N.Y.

Sauerkraut Casserole (With Sausage)

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1½ to 2 lbs. pork sausage links
1 onion, finely chopped
1 tsp. caraway seeds
1 qt. sauerkraut
½ cup apple juice or water

Pan fry sausage until lightly browned. Remove sausage from skilled, drain off all but 2 tbsp. drippings. Sauce onion in sausage dripping. In 2 qt. casserole place half the sauerkraut, then half the onion and caraway seeds; repeat layers and top with sausage links. Pour apple juice over sausage, cover, bake at 350°F, for 1 hour. Uncover casserole last 15 min. To brown sausage. Makes 6 servings.

NOTE: Frankfurters may be substituted for sausage. Arrange on top of sauerkraut for last half hour of baking.

Suggested Menu and Preparation Schedule

Sauerkraut Casserole with Sausage
Mashed Potatoes
Carrot and Celery Sticks
Apple Dumplings with Apricot Glaze (Card #91)

Early in the day or the day before bake or buy Apple Dumplings
*4:30 pm Prepare Sauerkraut Casserole
5:00 Place Casserole in Preheated Oven
*5:05 Prepare Carrot and Celery Sticks. Chill.
5:30 Prepare Apricot Glaze. Keep Warm.
5:45 Prepare Instant Mashed Potatoes According to Directions on Package
5:55 Place Apple Dumplings in Slow Oven to Warm
6:00 Bon Appetit! Enjoy Your Dinner

After dinner serve warm Apple Dumplings topped with Apricot Glaze.

*May be prepared earlier and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

© 1972 Marjon Promotions Inc. All Rights Reserved

Country Creamed Ham on Corn Bread

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Preparation time: 20 min.

Creamed dishes can be elegant and economical. This cream sauce, made with milk and broth, is a perfect complement for ham and hard-cooked eggs. Spoon over steaming old-fashioned cornbread.

For 4 servings you will need:
1 cup diced, cooked ham
2 Tbsp. all-purpose flour
2 Tbsp. butter or margarine
⅔ cup warm milk
⅓ cup chicken broth
⅛ tsp. white pepper
2 hard-cooked eggs
2 Tbsp. chopped chives
Corn bread

  1. Use a ham slice or leftover ham. Trim off visible fat.
  2. Melt butter in a skillet. Add flour and cook over low heat for 2 to 3 minutes.
  3. Slowly stir in the milk and broth.
  4. Quarter eggs. Add carefully with the ham to the cream sauce. Don’t stir.
  5. Cut large squares of cornbread, heated if possible. Split.
  6. Spoon mixture over halves. Sprinkle with chives.

Good served with: A chicory and romaine salad tossed with an oil and vinegar dressing, steaming mugs of coffee and pecans sugar cookies.

Tips: An honest-to-goodness cornbread has a rich, brown crust and a somewhat gritty bite. Try Whole Grain Corn Bread and taste the difference. Sauce Aurore can be used for a variation, adding 1 to 2 Tbsp. of tomato purée to the cream sauce. Sprinkle paprika over completed dish.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Chicken Bisque

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⅔ cup cottage cheese
½ cup evaporated skimmed milk
½ cup sliced mushrooms
¾ cup chicken bouillon
¾ cup tomato juice
2 tablespoons chives
½ teaspoon paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon nutmeg
4 ounces cooked chicken, diced
2 tablespoons chopped pimento

Combine cottage cheese, milk, and mushrooms in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika cayenne pepper, and nutmeg; process at low speed until mixture is smooth. Pour into saucepan. Stir over low heat just tunic mixture comes to a boil. Add chicken and pimento. Heat. Divide evenly. Makes 2 lunches servings.

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

Meruluza en Salsa Verde (Hake with Green Sauce)

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4 servings

You will need
½ cup oil
3 cloves garlic, chopped
1 tablespoon minced parsley
4 hake slices, each ⅓ lb., preferably cut from the center, scaled
powdered white pepper
juice of 1 lemon
24 or 28 green asparagus tips, tinned
salt

Heat oil in a flat-bottomed earthenware casserole, then add garlic and minced parsley.

Stir with skimmer and add some of the asparagus water without forgetting that the hake will give out a certain amount of liquid when it is cooked.

Season hake with salt, a little pepper and lemon juice, and add to the casserole. Stir lightly as. itis cooking.

Place asparagus tips on top of the hake and finish cooking in the oven or on the hot plate.

Serve in the same casserole.

©️Shufunotomo Co., Ltd., Japan 1973

Lobster-Artichoke Casseroles

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4 (5- to 6-oz size) lobster tails, cooked
1 can (14 oz) artichoke hearts, drained
⅓ cup butter or margarine
1 green pepper, cut in strips
1 small onion, peeled and quartered
¼ cup unsifted all-purpose flour
1¾ teaspoons salt
12 teaspoon paprika
⅛ teaspoon pepper
2½ cups milk
1 egg, beaten
1 tablespoon bottled capers, drained
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
⅓ cup sherry
2 cups hot seasoned mashed potatoes

  1. Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside.
  2. In hot butter in medium saucepan, sauté green pepper and onion until tender – about 5 minutes. Remove from heat. With slotted spoon, lift out vegetables; combine with lobster mixture.
  3. Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk.
  4. Bring to boiling, stirring; boil 1 minute.
  5. Stir some hot mixture into egg; pour back into saucepan. Cook over low heat, stirring – about 5 minutes.
  6. Add lobster mixture along with rest of ingredients, except mashed potatoes; mix well. Gently reheat.
  7. Spoon into 4 to 6 individual casseroles, or a shallow, 2-quart casserole.
  8. Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of each casserole.
  9. Run casseroles under broiler 2 to 3 minutes, or just until potatoes are nicely browned. Makes 4 to 6 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Meatballs in Mushroom Sauce

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Salt
1 pkg (8 oz) medium noodles
½ cup packaged bread stuffing
2 teaspoons instant minced onion
½ cup milk
1 lb ground beef
1 egg
1 teaspoon Worcestershire sauce
1 tablespoon butter or margarine
1 can (10½ oz) mushroom gravy
¼ cup light cream
½ teaspoon dried dillweed

  1. Bring water and salt for noodles to boiling as package label directs.
  2. In medium bowl, combine stuffing, onion, 1/4 teaspoon salt, and milk. When soft, add beef, egg, and Worcestershire; with fork, mix until combined. Shape into 2 dozen meatballs.
  3. Add noodles to boiling water.
  4. In hot butter in skillet, brown meatballs on all sides. Stir in gravy, cream, and dill; simmer, covered, 10 to 15 minutes.
  5. Meanwhile, drain noodles well. Arranged around edge of heated serving platter; spoon meatballs and sauce into center.
    Makes 4 to 5 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Broccoli Vinaigrette

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1 pound fresh broccoli or 2 10-ounce packages frozen broccoli spears
½ cup salad oil
3 tablespoons vinegar
2 tablespoons lemon juice
1½ teaspoons sugar
¾ teaspoon salt
¾ teaspoon paprika
¾ teaspoon dry mustard
¼ teaspoon dried oregano, crushed
Dash cayenne
⅓ cup finely chopped dill pickle
⅓ cup finely chopped green pepper
3 tablespoons snipped parsley
2 tablespoons capers, drained
1 hard-cooked egg, finely chopped

Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines. Cook fresh broccoli in small amount of boiling salted water 10-15 minutes; frozen broccoli 4 to 5 minutes, or just till crisp-tender. Drain. In screw-top jar combine salad oil, vinegar, lemon juice, sugar, salt, paprika, dry mustard, oregano, cayenne, dill pickle, green pepper, snipped parsley and capers. Cover and share to mix well. Pour dressing over broccoli spears; refrigerate several hours or overnight. Drain off liquid. Arrange broccoli spears on serving plate; top with finely chopped egg. Garnish with additional sawtooth-cut hard-cooked eggs filled with sieved egg yolks, if desired. Makes 6 to 8 servings.

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

Cassata alla Siciliana

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1 pint vanilla ice cream
½ pint strawberry or raspberry ice cream
½ pint pistachio ice cream
Chopped crystallised fruits
Chopped nuts
Crystallised fruits for decoration

Mould vanilla ice cream around the inside of a 2-pint bombe mould or pudding basin, and place a smaller bombe mould or basin in the centre to hold the ice cream in position. Freeze. Carefully remove the inner mould. Mould the strawberry ice cream inside the vanilla layer and, as before, place a still smaller mould or basin in the centre. Freeze. Carefully remove the inner mould.

Stir the chopped crystallised fruits and chopped nuts into the pistachio ice cream. Remove the centre mould and fill with the pistachio ice cream. Freeze once more.

To serve: unfold and decorate with crystallised fruits.

Thomas Nelson & Sons Ltd., 36 Park Street, London W.1. © Robert Carrier 1968

Serpent’s Tooth and Thankless Children

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(Cockles & Mussels in Garlic Cream Dip)

1 jar (2½-oz size) cockles
1 jar (2¼-oz size) mussels
2 cups heavy cream
¼ cup (½ stick) butter
4 cloves garlic
1 dash hot sauce
½ teaspoon salt
¼ teaspoon pepper
¼ cup finely chopped chives

Drain cockles and mussels and set aside; reserving juices. Pour heavy cream into a heavy skillet and bring to rapid boil, uncovered and stirring constantly, until thick and reduced by one half (15-20 minutes).

Remove pan from heat. Meal butter in saucepans and add garlic; simmer 3-4 minutes or until garlic is tender but not browned. Add reserved fish juices, hot sauce, salt and pepper.

Pour reduced cream into butter 1 tablespoonful at a time, stirring constantly. Gently fold in cockles and mussels and transfer to wide fondue pot or chafing dish. Sprinkle with chives. Serve warm over candle flame with toast or French bread dippers.

Yield: About 2 cups sauce.

Note: Cockles and mussels are available, canned, in appetizer or fish sections of many supermarkets; if unavailable, canned or smoke oysters or other shellfish may be substituted.