Marcy’s “Enchilada”

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marcys_enchilada

1/2 cup Tangy Tomato Sauce*
1 medium canned tomato, chopped
1 tablespoon green chili pepper
1 tablespoon dehydrated onion flakes
Artificial sweetener to equal 2 teaspoons sugar, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
Dash of garlic powder
1 slice enriched white bread, toasted
2 ounces cooked chicken, chopped
1 ounce grated Monterey Jack cheese

Combine tomato sauce, tomato, chili pepper, onion flaked, sweetener, cumin, salt, oregano, basil, and garlic powder in a saucepan. Simmer 12 minutes. Place toasted bread in a baking dish. Pour sauce over. Place chicken on top, then spoon grated cheese over chicken. Bake at 350°F (moderate oven) for 15 minutes. Makes 1 luncheon serving.

*See Sauces, Preserves, Dressings; Card #23

Tangy Tomato Sauce

3 cups tomato purée
1/3 cup white wine vinegar
Artificial sweetener to equal 4 teaspoons sugar, or to taste
3/4 teaspoon garlic powder, or to taste

Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes to thicken. Divide evenly. Makes 12 servings, about 1/4 cup each.

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

Chopped Chicken Liver Paté

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chopped_chicken_liver_pate

1 pound chicken livers, washed and drained
1 tablespoon minced dry onion
1/4 cup chopped onion
2 eggs, hard-cooked
2 tablespoons bouillon, if needed
Salt and pepper
2 envelopes unflavored gelatin
1 cup water
1 10-ounce can beef bouillon
Garniture: carrot and green onion slices, celery leaves

Set oven on 500° or “Broil.” Cook livers 5 minutes on one side; turn, sprinkle with minced dry onion and broil 3 minutes more; cool. Put livers, onions and eggs through a food mill; add pan juices and blend. If additional liquid is needed, add chicken bouillon. Season with salt and pepper. Sprinkle gelatin over cold water in a small saucepan. Over low heat, stir constantly until gelatin dissolves – about 3 minutes. Remove from heat; add beef bouillon, pour a 1/4-inch layer of the aspic in an 8-inch round pan and chill until slightly jelled – about 5 minutes; place garnish of carrot and green onion slices, celery leaves on aspic; chill 10 minutes longer. Then mold chopped live on top of aspic – reserving balance of aspic. To serve: place pan in a dish of hot water for 5 seconds and unmold. Whip reserved aspic and decorate around the mold.

Serves 6
Preparation time: 1 HR.
Approximate calories per serving: 145

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

Deviled Eggs

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deviled_eggs

Cooking time: 35-40 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
Creole rice:
1 small onion, peeled
1 stalk celery
1 small green sweet pepper
2 tablespoons butter
1/2 cup mushrooms
3/4 cup rice
1 1/2 cups stock
seasoning

Eggs and sauce:
4 eggs
2 tablespoons butter
1/4 cup flour
1 1/4 cups tomato juice
salt
1 teaspoon made mustard
1 teaspoon Worcestershire sauce
pinch brown sugar

1. Chop onion coarsely with celery and pepper, removing core and seeds.

2. Fry in the butter for 5 minutes without browning.

3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.

4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.

5. Meanwhile hard-cook the eggs and make the sauce.

6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.

7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.

TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.

TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Corned Beef Open Sandwiches

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corned_beef_sandwich

Cooking time: 10 mins.
Preparation time: 10 mins. plus time for eggs to cool
Main cooking utensils: saucepan, cookie cutters

For 6-8 people you need:
2 eggs
6 slices bread
3-4 tablespoons butter
12-oz. can corned beef

Garnish:
tomato or red sweet pepper
little cucumber
few stuffed olives
mustard and cress
dill pickle

To flavor butter:
a) lemon butter- add little finely grated lemon rind and juice
b) watercress butter – add chopped watercress and little lemon juice
c) deviled butter – add pinch curry powder and a few drops of Worcestershire sauce

1. Hard-cook the eggs, allowing 8-10 minutes in boiling water. When they are ready, crack at once and put into cold water – this prevents a dark line forming around the yolk.

2. Cut out the desired shapes in the bread – if the bread is fresh, warm the cookies cutter and the bread will not crumble.

3. Soften the butter slightly, so it spreads without harming the shape of the bread.

4. Cut the corned beef into neat thin slices, then cut into similar shapes to the bread but a little smaller.

5. Arrange the beef on the bread and butter and garnish as show in the picture.

TO SERVE: With cocktails or as a light snack.

TO VARY: Flavor the butter as suggested.

TO STORE: Keep covered with foil or saran wrap in a cool place until ready to serve.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Some Bloggers Get Hate E-Mail, I Get This

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macpizza

Jellied Lamb Salad

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jellied_lamb_salad

Cooking time: 20-25 mins.
Preparation time: 15 mins. plus time for aspic to set
Main cooking utensils: broiler or skillet, saucepan

For 4 people you need:
8 small lamb cutlets
3/4 lb. sliced green beans*
seasoning

Aspic coating:
generous 1 tablespoon gelatin
2 1/3 cups water
3 hard-cooked eggs
few capers
cooked carrots
1 large tomato
1/2 red sweet pepper
small green sweet pepper

*Or use mixed vegetables

1. Fry or broil cutlets until tender; cool.

2. Cook beans lightly; season and drain. Arrange at bottom of dish with cutlets on top.

3. Soak the gelatin in 1/4 cup of the cold water. Dissolve it in the remaining hot water. Cool.

4. Pour three-fourths of the jelly over the beans and meat.

5. Allow this to set, but keep the remaining aspic in a warm place.

6. When the aspic begins to set arrange halved rings of egg round dish, and whole rings on top of 4 cutlets.

7. Put capers on top of the egg slices.

8. Cut carrots into rings (use a fancy cutter if wished for a fluted edge) and put on the other 4 cutlets.

9. Skin and peel tomato, put slices down center of dish with pieces of red and green sweet pepper.

10. Brush egg slices round edge of aspic to keep them moist; pour remainder over to of garnishes – be careful not to dislodge them.

TO SERVE: Cold with lettuce, etc.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Gondolier’s Hero Sandwiches

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gondolier

Tuna Salad:
1 can flaked tuna, drained
1/2 cup chopped celery
1/3 cup dill pickle
1/4 cup mayonnaise
1 teaspoon lemon juice

Mix together all ingredients. Chill.

Cheese Mixture:
1/4 lb. Provolone, diced
2 tablespoons chili sauce

Combine cheese and chili sauce. Chill.

Macaroni Salad:
1 cup elbow macaroni, cooked and drained
1/3 cup chopped celery
1/4 cup drained sweet pickle relish
1/4 cup sour cream
1 tablespoon chopped pimiento
1/2 teaspoon onion salt
dash pepper

Combine ingredients: Chill.

6 hero sandwich loaves or long hard rolls

Cut to off sandwich loaves and hollow out loaves leaving 3/4″ sides. Pile the three salad mixtures into loaves, garnish with sweet pickles. Makes 6 servings.

Suggested Menu and Preparation Schedule

Gondolier’s Hero Sandwiches
Radishes, Green Onions, Olives
Coffe Sodas
Toll House Cookies

Early in the day prepare the toll house cookies. Mix together salads for sandwiches and chill.

5:20PM Arrange radishes, green onions and olives
5:30   Arrange Gondolier’s Hero Sandwiches
6:00   Bon appetit! Enjoy your dinner.

After dinner serve coffee sodas and toll house cookies.

©1973 Marjon Promotions Inc. All Rights Reserved.

Steak Diane

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steak_diane

2 (8 ounces each) filets mignons
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounce finely chopped onions
1/2 cup canned sliced mushrooms, drained
1 teaspoon Worcestershire
1 teaspoon lemon juice
1 tablespoon imitation (or diet) margarine
1 teaspoon chopped parsley
Radish slices
Parsley sprigs

Sprinkle steaks with salt and pepper. Broil steaks on a rack, 4 inches from source of heat, 5 minutes on each side, for medium-rare. Transfer to hot platter. Place chopped onion in non-stick skillet, and cook 1 minute to soften onions. Add mushrooms, Worcestershire and lemon juice to pan, and heat through. Remove from heat; stir in margarine. Spoon mushrooms and pan juices, evenly divided, over steaks; sprinkle with chopped parsley sprigs, if desired. Makes 2 dinner servings, 1 steak each.

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

Deviled Salmon

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deviled_salmon

Deviled Salmon

1 1/2 cups evaporated skimmed milk
8 ounces drained, canned salmon
4 medium eggs, hard-cooked, and sliced
1/2 cup sliced mushrooms (4-ounce can), drained
1/4 cup bouillon
1 tablespoon dehydrated onion flakes
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon black pepper
Dash of cayenne pepper
Diablo Croutons (below)

Combine all ingredients, except Diablo Croutons, in a saucepan. Cook over low heat, 10 minutes. Just before serving, stir in Diablo Croutons (see recipe below). Divide evenly. Makes 4 luncheon servings.

Diablo Croutons

4 slices whole-wheat bread
2 tablespoons tomato juice
1/2 teaspoon garlic

Brush bread with tomato juice; sprinkle with garlic salt. Cut into cubes. Bake at 350°F (moderate oven), until cubes are browned, about 10 minutes. Divide evenly. Makes 4 servings.

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

Salmon Crisp Crumble

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salmon_crisp_crumble

Cooking time: 20-30 mins.
Preparation time: 10 mins.
Main cooking utensil: 1-quart ovenproof dish
Oven temperature: 325-350°F.
Oven position: just above center

For 4 servings you need:
about 4 cups potato chips
1 tablespoon butter
1/4 cup flour
7 1/2 oz can salmon
10 1/2 oz can condensed tomato sopu
1/3 cup cooked peas
seasoning

1. Crush potato chips by gentle pressure with the fingers.

2. Rub butter into flour and add crushed potato chips

3. Flake the salmon, blend with soup and peas.

4. Season to taste.

5. Turn into dish, sprinkle the potato chip mixture over top.

6. Bake until heated through.

TO SERVE: As an hors d’oeuvre or light snack.

TO VARY: Add cooked white fish to the soup instead of salmon.

TO STORE: Serve as soon as possible after cooking.

Salmon au gratin: Put flaked salmon mixed with a little thick sauce into scallop shells or individual dishes. Top with a layer of crumbled potato chips, grated cheese, and a little cayenne pepper. Put under the broiler for a few minutes until the topping is hot. Alternatively, add a little curry powder to the sauce and omit the cheese for the topping- use just the potato chips.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967