Beer-Braised Rabbit

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beer_braised_rabbit

1 2- to 2 1/2-pound dressed rabbit, cut up, or one 2- to 2 1/2-pound broiler-fryer chicken, cut up
2 tablespoons cooking oil
3 medium potatoes, peeled and halved
3 or 4 carrots, bias cut into 1-inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 clove garlic, minced
1/3 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt

Season rabbit or chicken pieces with salt and pepper. Brown on all sides in hot cooking oil; drain. In an electric slow crockery cooker place potatoes, carrots, and onion; place rabbit or chicken pieces atop. Combine beer, chili sauce, brown sugar, and minced garlic. Pour over rabbit or chicken pieces. Cover crockery cooker; cook on high-heat setting for 3 1/2 to 4 hours.

Remove meat. Drain vegetables; reserve cooking liquid. Return meat and vegetables to cooker; cover. Measure liquid; add beer or water if needed, to make 1 1/2 cups. In saucepan slowly blend cold water into flour; stir in reserved liquid and the salt. Cook, stirring constantly, till thickened and bubbly. Place meat and vegetables on platter. If desired, sprinkle with paprika and garnish with parsley. Pass gravy. Makes 4 servings.

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

Cheesy Tuna Chowder

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cheesy_tuna_chowder

1 tablespoon finely chopped onion
2 tablespoons butter or margarine
1 11-ounce can condensed cheddar cheese soup
1/2 cup milk
1 16-ounce can tomatoes, cut up
1 7-ounce can tuna (water pack), broken into chunks
1 tablespoon snipped parsley
Dash coarsely ground pepper

In saucepan cook onion in butter or margarine till onion is tender but not brown. Add condensed cheese soup and gradually blend in milk. Stir in undrained tomatoes, undrained tuna, parsley, and pepper. Cover and simmer 10 minutes. Makes 4 servings.

Shrimp ‘n Rice Soup

2 cups water
1/2 cup diced celery
2 tablespoons uncooked long grain rice
1 teaspoon instant chicken bouillon granules
1 10 1/2-ounce can condensed chicken with rice soup
1 10 3/4-ounce can condensed cream of shrimp soup
1 cup milk
1 4 1/2-ounce can shrimp, drained
1/2 cup dairy sour cream

In medium saucepan combine water, celery, uncooked rice, and bouillon granules. simmer 15 minutes or till rice is tender. Stir in canned soups and milk. Add shrimp. Heat through. Just before serving, stir in a little soup into the sour cram; return to soup in saucepan and blend well. Heat, but do not boil. Garnish with lemon wedges and parsley springs if desired. Makes 4 servings.

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

Chili Dog Soup

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chili_dog_soup

1 pound ground beef
1 pound frankfurters (8-10), cut in 1-inch diagonal slices
1 28-ounce can tomatoes, cut up
2 16-ounce cans dark red kidney beans
2 15-ounce cans tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dry mustard
1 large bay leaf
1 cup shredded American cheese (4 ounces)
1/2 cup chopped onion
Corn chips

In Dutch oven brown the ground beef; drain off excess fat. Stir in frankfurters, undrained tomatoes, undrained kidney beans, tomato sauce, chili powder, salt, dry mustard, and bay leaf; simmer, covered, 30 minutes, stirring occasionally. Remove bay leaf. Serve in bowls; top with cheese, onion, and corn chips. Makes 12 servings.

Cream of Celery Soup

1 1/2 cups chopped celery
1/3 cup chopped onion
3 cups milk
3 tablespoons all-purpose flour
1/8 teaspoon white pepper
2 tablespoons butter or margarine

In 2-quart saucepan combine celery, onion, and 1/2 teaspoon salt; add 1 cup water. Cover and simmer about 15 minutes or till vegetables are tender. Do not drain. Add 2 1/2 cups of the milk. Blend the remaining 1/2 cup milk, the flour, white pepper, and 1/2 teaspoon salt; add to celery mixture. Cook, stirring constantly, till thickened and bubbly. Stir in butter. Season to taste. Makes 6 servings.

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

Clam-Baked Lobster

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clambake

1 large or 2 small live lobsters
1 beaten egg
1/2 of a 10 3/4-ounce can (about 2/3 cup) condensed cream of celery soup
1 tablespoon snipped parsley
1/4 teaspoon onion salt
Dash freshly ground black pepper
1 7 1/2-ounce can minced clams
2 cups plain croutons
1 tablespoons butter or margarine, melted

Select active lobsters; plunge head first into enough boiling salted water to cover. Cook 2 minutes. Remove from pan; place lobsters, back shell down, on cutting board. With sharp knife, split soft undershell lengthwise from head to tail (remove head if you wish). Using shears, snip out undershell membrane on tail section. Discard all organs in body section except brownish green liver and red coral roe. Remove black vein that runs down tail. Crack claws. Place, cut side up, in shallow baking pan. Combine egg, soup, parsley, onion salt, and pepper (and liver and roe, if desired). Drain clams, reserving 2 tablespoons of liquid. Stir clams and reserved liquid into soup mixture with croutons, tossing to coat. Spoon into lobsters, over body cavity and tail. Bake at 350° oven for 30 to 35 minutes. Drizzle with melted butter or margarine during baking. Garnish plate with curly endive and serve with additional melted butter for dipping, if desired. Makes 2 servings.

©Meredith Coporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Cranberry-Apple Leg of Lamb

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cranberr_apple

1 whole leg of lamb, trimmed
2 cloves garlic, crushed
Salt, pepper, paprika
1-pound can whole cranberries
1/2 cup applesauce
1/2 teaspoon cinnamon
1 teaspoon grated lemon rind

Preheat oven to 325°. Rub lamb with garlic; sprinkle with salt, pepper and paprika. If available, insert meat thermometer so tip is in the center of the thickest part of meat and does not touch bone or rest on fat. Roast in oven until thermometer reads 150° (about 1/2 hour before done). Blend together cranberries, applesauce, cinnamon and lemon rind; pour over lamb. Return to oven and bake until thermometer reads 175° (allow 25 to 30 minutes per pound of meat). This makes a medium-done leg of lamb (for rare, finished temperature should read 140° to 150°; for well-done, 180°).

Serves 8 to 10
Preparation time: 2 1/2 to 3 HR
Approximate calories per serving… 275

SUGGESTED MENU
Tossed Green Salad
Turnip Cups with Peas
Cranberry-Apple Leg of Lamb
Trifle

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

Paella, Portuguese Style

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Paella-Port

2 (2-lb size) broiler fryers, each cut into 8 pieces
1/2 cup olive or salad oil
1 lb lean pork, cut in 1-inch cubes
2 cups chopped onion
2 cloves garlic, crushed
1/4 teaspoon pepper
1 teaspoon dried oregano
2 teaspoons salt
2 cups raw long-grain white rice
1/2 teaspoon saffron
1 lb Italian sausages, halved
2 medium-size fresh tomatoes, peeled and chopped
1 bay leaf
3 cans (10 3/4-oz size) condensed chicken broth
1 1/2 lb large shrimp, shelled and deveined
1 pkg (10 oz) frozen peas, thawed
1/2 jar (4-oz size) pimientos
2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet; brown well on all aides. Remove.

3. To drippings in skilled, add onion, garlic, pepper, and oregano, sauté, stirring, 5 minutes, until onion is golden. Add salt, rice and saffron; cook, stirring – about 10 minutes.

4. Meanwhile, in another skillet, brown sausages, turning on all sides – about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375F.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture and bring to boiling. Add shrimp, spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve: Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

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

Easter Madeira Cake

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easeter_madeira_cake

Cooking time: 1 1/4 – 1 1/2 hours
Preparation time: 30 mins
Main Cooking Utensils: 7- to 8-in spring form pan
Oven temperature: 325-350°F
Oven position: center

For 8-10 servings you need:
3/4 cup butter or margarine
3/4 cup sugar
grated rind of 1 lemon
4 eggs
2 cups all-purpose flour
2 teaspoons double-acting baking powder

Filling:
1 lb. baking apples
3 tablespoons water or lemon juice
1/4 cup sugar
1/3 cup apricot jam

Almond paste:
2 cups ground almonds
few drops almond extract
1/2 cup sugar
scant cup sifted confections’ sugar
2 egg yolks

Glaze:
1 egg white

1. Cream the butter or margarine, sugar and lemon rind until soft and light.

2. Gradually beat in the eggs, fold in the sifted flour and baking powder.

3. put the mixture into the greased and floured pan and bak in 325-350°F oven (check temperature carefully and reduce the heat after 45 minutes to 1 hour if necessary).

4. Turn out and allow to become quite cold before filling.

5. Meanwhile peel and slice the apples and cook with the water or lemon juice and sugar to a thick smooth pulp.

6. Split the cake through the center. then spread with half the jam and the applesauce.

7. Mix ingredients for almond paste together.

8. Roll out nearly three fourths of the almond paste and make into a 7- to 8-inch round (the size of the cake).

9. Spread the top of the cake with jam then with almond paste round.

10. Roll the remaining almond paste into small balls, put on top of the cake.

11. Brush with egg white and brown under broiler set to a low heat. Decorate as wished.

Printed in Canada. © Copyright The Hamlyn Publishing Group, Ltd. 1972

Sweet Potato-Turkey Pie

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sweet_potato_turkey_pie

3 tablespoons butter or margarine, melted
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 17-ounce can sweet potatoes, drained and mashed
1/2 cup chopped onion
2 cups diced cooked turkey
1 10 3/4 ounce can condensed cream of mushroom soup
1 8-ounce can whole kernel corn, drained
1 8-ounce can peas, drained
1 small tommato, peeled and diced

Beat 2 tablespoons of the butter, spices, and 1/4 teaspoon salt into potatoes. Line a 9-inch pie plate with potato mixture, building up edges 1/2 inch. Cook onion in remaining 1 tablespoon butter till almost tender. Stir in turkey, soup, corn, peas, tomato, and 1/4 teaspoon salt. Spoon into potoato shell. Bake in 350° oven for 35 minutes. Trim with tomato and parsley, if desired. Makes 6 servings.

TURKEY HASH – OVEN-STYLE

1 1/2 cups coarsely ground cooked turkey
1 cup cubed cooked potato
1 5 1/3 ounce can (2/3 cup) evaporated milk
1/4 cup finely snipped parsley
1/4 cup finely chopped onion
1 teaspoon worcestershire sauce
1/4 teaspoon ground sage
1/4 cup finely crushed saltine crackers (about 7 crackers)
1 tablespoon margarin or butter, melted

Stir together first 7 ingredients, 1/2 teaspoon salt, and dash pepper. Turn into greased 1–quart casserole. Toss together crumbs and margarine; sprinkle atop hash. Bake, uncovered, in 350° oven about 30 minutes or till heated through. Makes 4 servings.

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

Glazed Ham Ring

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glazed_ham_ring

2 beaten eggs
1/2 cup milk
1 1/2 cups soft bread crumbs (2 slices bread)
1/2 cup chopped onion
1 1/2 pounds ground fully cooked ham
1 1/2 pounds ground pork
Glaze

Combine eggs, milk, crumbs and onion. Add ground meats, mixing well. Press mixture into lightly oiled 6-cup ring mold. Invert on shallow baking pan, remove mold. Bake in 350° oven for 45 minutes. Meanwhile, prepare Glaze. Spoon some of the Glaze over ham ring. Continue baking about 30 minutes longer; repeat spooning glaze over meat several times, using all of the glaze. Serves 8 to 10.

Glaze: Blend 1/2 cup packed brown sugar and 1 tablespoon prepared mustard. Stir in 2 tablespoons vinegar and 1 tablespoon water.

CURRY-HORSERADISH-SAUCED PORK

Combine 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper; rub over one 4- to 5-pound boneless pork loin roast. Place meat on rack in shallow roasting pan. Insert meat thermometer. Roast, uncovered, in 325° oven for 2 1/2 to 3 hours or till meat thermometer registers 170°. Remove meat to hot platter, keep warm. Skim fat from pan juices; measure pan juices. Add enough milk to make 1 1/4 cups liquid; set aside.

In medium saucepan cook 1/2 cup chopped onion and 2 to 3 teaspoons curry powder in 2 tablespoons butter or margarine till onion is tender but not brown. Stir in 2 tablespoons all-purpose flour and 1/4 teaspoon salt; add milk mixture all at once. Cook and stir till bubbly. Stir in 1/2 cup dairy sour cream and 1 tablespoon prepared horseradish. Heat through but do not boil. Spoon a little gravy over roast; pass the remaining gravy. Makes 10-12 servings.

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

Chicken Stack-Ups

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Chicken Stack-Up

1 1 1/4-ounce envelope sour cream sauce mix
2/3 cup milk
1/8 teaspoon ground nutmeg
1 1/2 cups chopped cooked chicken
2 tablespoons chopped green pepper

•••

1 beaten egg
2/3 cup milk
1 1/2 cups packaged biscuit mix

•••

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash pepper
1 cup milk
3/4 cup shredded American cheese (3 ounces)
1 8-ounce can jellied cranberry sauce

Advance preparation: Prepare the sour cream sauce mix according to package directions except use the 2/3 cup milk. Stir in the nutmeg, then add the chicken and green pepper; set mixture aside.
Combine the egg, 2/3 cup milk, and biscuit mix; beat with rotary beater till blended but still slightly lumpy. Bake batter on hot, lightly greased griddle using about 3 tablespoons mixture for each pancake (makes 8 pancakes). Place half of the pancakes in a shallow baking pan. Spread each with about a fourth of the chicken mixture. Top with remaining pancakes. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen stack-ups, covered, in 350° oven for 35 to 40 minutes. Meanwhile, in saucepan melt the butter or margarine; blend in the flour, salt and pepper. Add the 1 cup milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir in the cheese till melted. Spoon over pancakes. Top with cranberry sauce cutouts. Garnish with parsley, if desired. Makes 4 servings.

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