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.

Steak Diana With Curried Pears

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steak_diana

2 tablespoons butter or margarine
2 8-ounce cubed steaks
2 tablespoons sweet sherry
3 tablespoons chopped green onions
1 tablespoon chopped parsley
1 2-ounce can mushrooms, drained
1 tablespoon Worcestershire sauce
Salt and pepper
1 fresh pear
1/4 cup crushed pineapple
1 tablespoon brown sugar
1/2 teaspoon curry powder

Melt butter or margarine in a heavy skillet, add steaks and saute quickly on both sides until brown. Add remaining ingredients and heat through. Serve sauce over meal.

Curried Pears: Cut pear in half and remove cored. Mix pineapple, brown sugar and curry powder together. Fill pear cavities with mixture and broil – about 4 inches from heat – for 10 to 15 minutes or until pear is tender. * Recipe can be doubled for 4 servings.

Serves 2
Preparation Time: 25 Min.
Approximate calories per serving… 400

SUGGESTED MENU
Steak Diane [SIC] with Curried Pears
Baked Potatoes
Steamed Broccoli
Lemon Pie

From the Kitchens of Dorothy Taylor

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

Creamy Cheese Pie

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creamy_cheese_pie

1 1/3 cups zwieback crumbs
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup melted butter or margarine
4 3-ounce packages cream cheese, softened
2 eggs
1 teaspoon lemon juice
1 teaspoon grated lemon rind
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
Cocktail cherries, spearmint leaf candies (optional)

Preheat oven to 350°. Combine crumbs, brown sugar, cinnamon and melted butter; press into a 9-inch pie pan. Reserve 2 tablespoons of mixture for decoration on finished pie. Beat cream cheese, eggs, lemon juice and rind, sugar and vanilla together until smooth and creamy.

Pour into prepared crust and bake 30 minutes. Spread sour cream on top of pie and chill several hours before serving. If desired, decorate top of pie with cocktail cherries, pieces of green spearmint leaf candies and a sprinkling of reserved crumbs.

Serves 10 to 12
Preparation time: 45 MIN.
Approximate calories per serving… 300

HELPFUL HINT: For variety, 1 tablespoon of white raisins, candied orange peel and citron may be included in the filling; or fruit toppings such as pineapple, cherry, blueberry, strawberry or peach – can be served over the pie.

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

Quiche Lorraine

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quiche_lorraine

Pastry for one-crust, 9-inch pie shell
2 tablespoons butter
1/2 cup finely chopped onion
1/2 pound bacon, crisply fried and crumbled
1 1/4 cups Swiss cheese, grated
4 eggs
2 cups cream
1 teaspoon salt
1/8 teaspoon pepper

Heat oven to 425°. Prepare pastry, following recipe directions. Roll out 1/8 inch thick and line a 9-inch pie plate. Bake in hot oven 5 minutes. Cool and put in the freezer for at least 1 hour. Sauté onions in butter until transparent. Sprinkle bacon, cheese and onion in bottom of frozen shell. Beat eggs, cream and seasonings; add to pie shell. Put on a flat shelf in freezer; wrap when frozen. To serve: Heat oven to 425° and bake 15 minutes; reduce heat to 350° and bake for 50 minutes or until knife inserted 1 inch from edge comes out clean. NOTE: To bake without freezing, reduce final baking time to 30 minutes.

Serves 6
Preparation time: 2 Hr., 40Min.
Approximate calories per serving… 500

SUGGESTED MENU
Quiche Lorraine
Tomato Cup with Vegetable Salad
Peaches with Cherry Sauce

From the Kitchens of Dorothy Taylor

HELPFUL HINT: Ham or lobster may be substituted for bacon.

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

Beef Stew

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beef_stew

4 tbs. oil
1 clove garlic, split
2 large onions, sliced
1/3 cup flour
1-1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. stewing beef, cut in 1-1/2″ cubes
1/2 tsp. dill week
1 Cup Burgundy
1 10-oz. can beef consommé
1 10-oz pkg. frozen artichoke hearts
4 tbsp. butter or margarine
18 fresh mushrooms, halved or quartered
2 8-oz pkg. refrigerated biscuits
melted butter
parmesan cheese

Heat oil in a heavy kettle. Sauté garlic and onions until golden. Remove. Mix flour, salt and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot. Add dill weed, wine and consommé. Cover tightly and simmer about 1-1/2 hours or until tender. Cook artichokes one minute less than package directions; add to meat. Melt butter, add mushrooms and sauté 5 min. Add to meat. Mix gently, correct seasoning and pour into a 2-1/2 quart casserole. Crown with biscuits and bake 15-20 min. in 400° oven. 5 min. before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking. 6 servings.

Suggested Menu and Preparation Schedule

Beef Stew
Parmesan Biscuits
Endive Salad French Dressing
Fresh Strawberries & cream
Almond Wafers

*3:00PM Prepare Stew, Prepare Artichokes and Mushrooms
 4:00    Wash and Sweeten Strawberries. Chill
*4:15   Prepare Endive for Salad. Refrigerate.
 5:30    Assemble Stew for Baking with Biscuits
 5:40    Place Stew and Biscuits in Preheated Oven
 5:55    Top Biscuits with Butter and Cheese, Add Dressing to Salad
 6:00    Bon Appetit! Enjoy your Dinner!

After dinner serve Strawberries and Almond Wafers

*May be made early in the day. If Stew is refrigerated, heat before arranging in casserole dish.

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

©1972 Marjon Promotions Inc. All Rights Reserved.

Mousse of Chicken Livers

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mousee_of_chicken_livers

1/2 cup sweet butter
1 large onion, sliced (1 cup)
1 1/4 lb chicken livers
1 hard-cooked egg
1 1/2 tablespoons Cognac
1/2 teaspoon salt
Dash pepper
Chopped green onion (scallions)

1. In 2 tablespoons hot butter in skillet, sauté sliced onion until tender – about 10 minutes. Remove from skillet.

2. Heat remaining butter in same skillet. Add chicken livers, and sauté over medium heat, 30 to 5 minutes, or until golden brown. (Liver should be pink inside.)

3. Put half the sautéed onion, chicken livers, egg, and Cognac in blender; blend at low speed just until smooth. Turn into bowl. Repeat with remainder of onions, livers, egg and Cognac. Stir in salt and pepper. Turn into crock or small bowl.

4. Refrigerate, covered, until well chilled. Turn out of bowl onto serving plate. Garnish with green onion. Surround with toast or crackers.

Makes 3 cups.

Pâtés are always the hit of a cocktail party and this is an especially good one. It makes a great hostess gift, especially welcome during the holidays.

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

Molded Salmon Salad – Veal Molds

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molded_Salmon_salad

Veal Molds

1 pound boneless veal shoulder
1 1/2 cups cold water
2 teaspoons salt
1 teaspoon unflavored gelatin
2 tablespoons cold water
2 carrots, scraped
3/4 cup chopped celery
1/4 cup chopped parsley
1/2 teaspoon grated onion
1 tablespoon vinegar
1/4 teaspoon savory
Lettuce

Cut the meat in 1-inch pieces. Put meat, the 1 1/2 cups water and salt in a saucepan. Simmer veal, covered, about 45 minutes or until tender.

Drain broth from meat and measure. If necessary, add enough water to make 1 cup liquid. Cool meat slightly. Soften gelatin in the 2 tablespoons water, then dissolve in the hot veal broth. Chill, stirring often, until mixture is slightly thickened.

Put meat and carrots through a food chopper, using the medium blade. Combine the celery, parsley, onion, vinegar and savory with the chopped meat mixture; mix well. Add the thickened gelatin and blend well. Divide gelatin mixture among 5 or 6 individual ring molds or use a 1-quart ring mold. Chill until firm.

Just before serving, unmold gelatin on crisp lettuce or other salad greens and fill centers with your favorite dressing. Makes 5 to 6 servings.

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

Chicken ‘N’ Pea Soufflé

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chicken_pea

1 3/4 cups dried green split peas
Water
6 to 8 chicken breasts
3 Tbsp. butter or margarine
1 small onion minced
3 egg yolks
2 Tbsp. rum
1/2 tsp. grated orange peel
1/2 tsp. salt
1/4 tsp. pepper
3 egg whites

Cook peas in water until tender as directed on package. Drain off excess liquid; press peas through a sieve or stir until mashed.

Cook chicken breasts slowly in butter until golden brown on both sides. Add 1/4 cup water. Cover and cook until tender. Combine mashed peas, onion, egg yolks, rum, orange peel, salt and pepper. Beat egg whites until stiff, but not dry; fold into pea mixture and ture [SIC] into a large shallow baking dish. Arrange chicken on top and brush with more melted butter. Bake in moderate oven, 350°, 45 to 60 minutes, or until puffy and brown. Makes 6 to 8 servings.

Quick Chicken Shortcake

1/2 cup boiling water
1 chicken bouillon cube
1 pkg. (10 oz.) frozen mixed vegetables
2 cans (16 oz. ea.) chicken fricassee
1 recipe Corn Sticks, see Index C*

Set oven for moderately hot, 375°.

Put the water into a saucepan. Add the bouillon cube and stir to dissolve. Add vegetables to bouillon and cook 5 minutes. Combine the vegetables, liquid and all, and the chicken fricassee in a 2-quart casserole.

Prepare corn stick batter. Drop corn stick batter by spoonfuls on top of the chicken mixture. Bake 25 to 30 minutes until light brown. Makes 4 to 6 servings.

* Sorry, I’m missing the card for this recipe from my set. If you’ve got a copy I’d love to get a scan of it! Meanwhile, a basic Cornbread recipe will do.

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