Hamburger Pie

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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
¼ 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.

Hawaiian Turkey Curry

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2 cups Coconut Milk, see below
1/3 cup butter or margarine
1/2 cup minced onion
1/3 cup flour
4 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
2 cups turkey stock
3 cups diced, cooked turkey
1 cup drained pineapple chunks, canned or thawed frozen
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare Coconut Milk as directed below. Melt butter in a saucepan. Add onion; cook until soft but not brown. Blend in flour and next 4 ingredients. Slowly stir in Coconut Milk and turkey stock. Bring to a boil, stirring constantly. Reduce heat to low and continue to cook and stir until mixture thickens. Stir in turkey and pineapple; heat thoroughly, stirring occasionally. Serve over hot rice with chutney, raisins, shredded coconut and peanuts on the side. Makes 6 to 8 servings.

COCONUT MILK: Put 4 cups grated, fresh coconut or 2 packages (4 ounces each) shredded coconut in a bowl. Pur 2 cups hot milk over coconut; let stand 30 minutes. Put a double thickness of cheesecloth in a strainer on top of a bowl. Turn coconut mixture into cheesecloth and press coconut to remove all liquid; discard coconut. Chill until ready to use. Makes 2 cups milk.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Fruited Gelatin Whip

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1 package (3 oz.) cherry-flavored gelatin
Water
1 cup sliced bananas
1 cup chopped, pitted sweet red cherries

Dissolve the gelatin in water according to package directions. Pour about 1/2 cup of the dissolved gelatin mixture into a 5-cup mold. Arrange several slices of bananas in the gelatin; chill over ice until firm.

Meanwhile, chill the remaining gelatin and fold in 1/4 cup each of the sliced banana and chopped cherries. Turn mixture into the mold; chill until firm. Place bowl of the remaining slightly thickened gelatin over a bowl of ice cubes and water; whip with a rotary beater until beater leaves tracks in the whipped mixture. Fold in remaining cherries and bananas; turn into the mold on top of other two gelatin layers. Chill until firm.

Unmold the gelatin onto a serving plate. Garnish, if desired, with tiny clusters of seedless grapes and additional sliced bananas and whole cherries. Makes about 6 servings.

Published by –COOKINDEX– Divions of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Frozen Fruit Salad

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1 can (8 1/4 oz) pineapple tidbits
3 tablespoons lemon juice
1 envelope unflavored gelatine
1 pkg (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 cup miniature marshmallows
1 cup sliced banana
1 can (11 oz) mandarin-orange sections, drained
1/2 cup drained maraschino cherries, halved
1/3 cup coarsely chopped walnuts
1 cup heavy cream, whipped
1 large bunch watercress

1. Drain pineapple, reserving liquid.

2. Pour lemon juice into measuring cup and add enough reserved pineapple liquid to make 1/2 cup. Pour into small saucepan.

3. Sprinkle gelatine over liquid in pan. Let stand 5 minutes, to soften.

4. Heat over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

5. In large bowl, with wooden spoon, beat cream cheese and mayonnaise until smooth. Add drained pineapple, marshmallows, banana, orange sections, cherries, walnuts and gelatine mixture; mix well.

6. Refrigerate – about 20 minutes, until mixture mounds slightly when dropped from spoon.

7. Gently fold in whipped cream until well combined.

8. Turn into 9-by-5-by-3-inch loaf pan lined with waxed paper. Freeze at least 4 hours, until firm.

9. To serve: Turn out of pan. Cut into slices. Place on bed of watercress. Let stand 10 minutes before serving.

Makes 12 to 16 servings.

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

Plantation Ham Pie

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2 tablespoons butter or margarine
3 cups cubed cooked ham
1/2 cup chopped green pepper
1 medium onion, sliced
2 cans (10 1/2 ounces each) condensed cream of chicken soup
1 cup milk
Parsley Pinwheels (below)

Heat oven to 425°. Melt butter in large skillet. Cook and stir ham, green pepper and onion in butter until ham is golden and onion is tender. Stir in soup and milk. Heat just to boiling, stirring frequently. Pour into ungreased baking dish, 8x8x2 inches;place in oven. Prepare Parsley Pinwheels; arrange on hot ham mixture Bake uncovered 20 to 25 minutes. 6 to 9 servings.

Parsley Pinwheels
2 cups Bisquick baking mix
1/2 cup cold water
1/2 cup snipped parsley

Stir baking mix and water to a soft dough. Shape dough into a ball; knead lightly 5 times on floured cloth-covered board. Roll into rectangle, 12×7 inches. Sprinkle parsley over dough. Roll up tightly, beginning at long side. Cut into 9 equal slices.

The trick to non-soggy biscuits on meat pies is the filling! Be sure it’s hot when you top it with biscuits, keeping it in the oven – as in this recipe- while you stir up the biscuits.

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

Manicotti

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400°
12 Manicotti pasta shells
1 1/2 pounds Ricotta cheese
1/2 pound Mozarella cheese, shredded
1 tablespoon chopped parsley
2 teaspoons sugar
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
32-ounce jar spaghetti sauce with mushrooms
1/3 cup water
1/3 cup grated Parmesan cheese

Cook pasta 4 minutes in salted boiling water; gently drain and remove (do not overcook – shells will fall apart). Mix Ricotta, Mozzarella, parsley, sugar, egg. 1/2 teaspoon salt and 1/8 teaspoon pepper; fill shells with this mixture. Brown meat with remaining salt and pepper. Drain off excess fat and add garlic, spaghetti sauce and water; simmer 5 minutes. Cool. Pour 1/2 sauce mixture in baking pan; top with filled shells. Pour remaining sauce over all. Wrap and freeze. Serving day: Heat in 400° oven until sauce bubbles – 45 to 55 minutes. Sprinkle with Parmesan; heat 5 minutes longer.

NOTE: If not freezing, bake manicotti about 30 minutes in all.

Serves 6
Preparation time: 1 1/4 HR.
Approximate calories per serving…550

SUGGESTED MENU
Manicotti
Antipasto
Orange Ambrosia

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

Vitello Tonnato (Veal with tunny fish sauce)

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Preparation time: 30 minutes plus ovenight to marinate
Cooking time: 1 hour
To serve: 6

You will need
1 1/2 lb. boned leg of veal
1 small carrot and onion, quartered
1 stick, celery
4 peppercorns
1 level teaspoon salt
2 oz. tunny fish in oil
4 anchovy fillets
about 1/4 pint (U.S. 5/8 cup) olive oil
2 egg yolks
pepper
1 tablespoon lemon juice
Garnish: capers, gherkins, radishes

Have the butcher tie the meat in a roll. Put meat into a saucepan, with a veal bone if possible, the vegetables, peppercorns, salt, and water just to cover. Bring to the boil, cover, and simmer until tender, about 1 hour. Remove meat and cool. Meanwhile with a wooden spoon mash tunny fish, anchovy fillets and 1 tablespoon of oil thoroughly together, then stir in the egg yolks and pepper. Press all through a sieve into a small basin; add the lemon juice. Stir in the oil little by little, beating thoroughly after each addition, until the sauce has consistency of thin cream. Slice the meat, arrange in a shallow dish and coat completely with sauce. Cover closely and leave overnight. Garnish and serve cold, alone or with potato and beetroot salad.

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

Dadar Gulung (Sweet Omelet)

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4 serving

You will need

3 1/2 oz. desiccated coconut
2/3 cup water
1/2 cup sugar
salt
3 1/2 oz. flour
1 1/2 cups milk
1 egg
food coloring (red or green powder)
2 teaspoons oil or butter

Make the filling: Mix the coconut, appx. 2/3 cup water and 1/2 cup sugar in a pan. You can also add a little salt, if desired. Cook until water is reduced.

Put the flour, milk, egg and food coloring in a bowl, mix well. Salt to taste (about 1/4 teaspoons). Brush pan with oil and heat. Add enough egg mixture for a thin crêpe. Repeat.

Place the filling into the crêpe, then roll up as shown in the photograph.

©Shufunotomo Co., Ltd., Tokyo 1973

Puding Lechie (Lychee Pudding)

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10 servings

You will need
(A)
2 agar-agars
1 cup sugar
2 1/2 cups water from canned lychee
little food coloring (red)
3 cups water
lychee
vanilla extract

Prepare the (B) ingredients
(B)
4 1/2 cups water
1 1/2 agar-agars
4 egg yolks
15 tablespoons sweet milk
1 1/4 cups sugar
vanilla extract

Mix the aga-agar [sic], sugar, water of lychee and 3 cups water very well. Bring to a boil. Add food coloring and lychee. Moisten a cake mold, then pour the mixture into it. Let it cool.

Mix the water, sugar and agar-agar well, and add the egg yolks. Bring to a boil. Add the milk a little at a time. Pour (B) into a mold and cool.

Usually this pudding is eaten with ice and orange or strawberry syrup.

Shufunotomo Co., Ltd., Tokyo, 1973

Cheddar Mousse

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Cooking time: 10 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5-in. soufflé dish

For 4 people you need:
Cheese sauce:
2 tablespoons butter
1/4 cup all-purpose flour
1 1/4 cups milk
1 cup grated Cheddar cheese
seasoning

2 teaspoons tomato paste
2 teaspoons made mustard
little cayenne pepper
1 envelope gelatin
1 tablespoon cold water
3 tablespoons boiling water
2 egg yolks
2 egg whites

Garnish:
cucumber fans
parsley sprig

1. Prepare the soufflé case by tying a wide band of double wax paper around the outside so it extends above the rip for 2-3 inches.

2. Make the cheese sauce as Card 21.

3. Add the tomato paste, mustard, and cayenne pepper.

4. Soften the gelatin in the cold water, dissolve in the boiling water.

5. Add the egg yolks and dissolved gelatin to the cheese sauce, stirring over gentle heat until it thickens.
DO NOT BOIL.

6. Cool, stir occasionally, and, when almost set, fold in the stiffly beaten egg whites.

7. Pour into the prepared soufflé case.

8. Set in a cool place.

TO SERVE: Remove paper carefully, drawing it back and helping it with the blade of a knife. Garnish with cucumber fans(see photograph) and a sprig of parsley, and serve with a salad.

Serve instead of a dessert or as a light luncheon dish.

TO VARY: Omit the tomato paste.
TO STORE: In a refrigerator.

Cheese sauce: Heat butter or margarine in a pan. Remove from heat. Stir in flour. Cook for 2-3 minutes stirring well until dry. Remove from heat. Gradually blend in liquid. Bring to boil, stirring well, and season. Add grated cheese to the very hot sauce. Cook gently for 1-2 minutes only.

PRINTED IN CANADA. ©Copyright Paul Hamlyn, Ltd. 1967