Jeweled Fruitcake Miniatures

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1 package (8 ounces) dried apricots, cup up
1 package (8 ounces) pitted dates, cut up
2 1/2 cups Brazil nuts, chopped
1 cup drained red and green maraschino cherries, cut into halves
1/2 pound red and green candied pineapple, cut up (about 1 cup)
3/4 cup Gold Medal flour*
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla

Heat oven to 325°. Place paper nut cups or miniature paper baking cups on baking sheet. Mix all ingredients thoroughly. Spoon about 1 tablespoon batter into each cup.

Bake about 25 minutes or until wooden pick inserted in center comes out clean. If cakes become too dark, cover with aluminum foil last 10 minutes of baking. Cook completely. Wrap securely in plastic wrap or aluminum foil; store in refrigerator.

About 3 1/2 dozen fruitcakes

*If using self-rising flour, omit baking powder and salt.

Little Loaves: Heat oven to 325°. Line 6 miniature loaf pans, 4 3/4 x 2 5/8 x 1 1/2 inches, with aluminum foil; grease. Divide batter among pans; spread evenly. Bake 35 to 40 minutes. 6 fruitcakes.

© Copyright 1971 by General Mills, Inc. All Rights Reserved. Printed in U.S.A.

Old-Fashioned Tea Punch and Turkey Sandwich Loaf

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Turkey Sandwich Loaf

This party sandwich loaf is an excellent device for using up holiday turkey, or for that matter, any leftover meat (chicken, ham, roast beef, etc.).

3 cups chopped cooked turkey or other cooked meat
1 cup chopped celery
1/2 teaspoon grated onion
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) thin sliced soft white sandwich loaf bread
1/2 cup (1 stick) soft butter
3/4 cup crumbled blue cheese
1 package (4-oz) cream cheese
1 tablespoon light cream
1/2 cup finely chopped parsley

Make turkey filling: Mix together chopped turkey, celery, onion, and mayonnaise and season to taste with salt and pepper.

Trim crusts from bread; place 3 slices bread in row on sheet of wax paper; butter slices on one side and spread with turkey filling. Continue adding slices, buttering and spreading with filling until each stack contains 6 slices.

Press loaf together firmly. Beat blue cheese, cream cheese, and cream together; spread on top and sides of loaf; sprinkle with parsley and refrigerate at least 2 hours.

Serve on platter garnished with watercress and sliced cucumber; slice loaf thinly; serve with sandwich plates and forks.

Yield: 6-8 slices.

Note: when planning a large party, make several sandwich loafs, varying fillings if desired, and estimating 1 loaf for 6 guests; at important or “high tea” parties arrange loafs around punch bowl on buffet table and add a platter of cold cuts and a ripe Brie cheese surrounded with crackers or French bread slices; a bowl of finger fruits in season (grapes, cherries, plums, apricots, nectarines) adds a touch of razzle-dazzle.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Cranberry-Orange Relish

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In a 6 -to – 8-quart kettle or Dutch oven mix 8 cups fresh cranberries (2 pounds), 4 cup sugar, 1 1/2 cups water, 2 teaspoons grated orange peel, and 1 1/2 cups orange juice. Bring to boiling. Cook, uncovered about 5 minutes or till cranberry skins pop, stirring once or twice. Stir in 1/2 cup slivered almonds, if desired. Ladle hot relish into hot clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Processing in boiling water bath 5 minutes (Start timing when water returns to boiling). Makes about 8 half-pints.

Mixed Pickles

10 cucumbers, cut in strips (4 1/2 quarts)
6 green peppers, cut in strips (2 1/2 quarts)
6 red sweet peppers, cu in strips (2 1/2 quarts)
6 cups water
3/4 cup pickling salt
6 large carrots, peeled and cu in strips (1 quart)
6 cups sugar
4 cups cider vinegar
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
2 teaspoons turmeric

Cover cucumbers and peppers with a mixture of water and pickling salt. Let stand in a cool place overnight. Drain; rinse. Cook carrots in boiling salted water 5 minutes. Drain; add carrots to drained cucumber mixture. Combine sugar with remaining ingredients, pour over drained vegetables. Bring to boiling. Fill hot, clean pint jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath 5 minutes (Start timing when water covering jars returns to boiling). Makes 10 pints.

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

Tongue Provençal

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tongue_provencale

3- 3 1/2 – pound fresh or smoked beef tongue
1 small onion, cut into fourths
4 peppercorns
2 bay leaves
1 tablespoon salt
Provençal Sauce (below)

Place tongue in Dutch oven. Add onion, peppercorns, bay leaves, salt and enough water to cover. (If using smoked tongue, omit salt.) Heat to boiling; reduce heat. Cover and simmer until tender. 3 to 4 hours.

Drain, reserving 1/4 cup of the broth for Provençal sauce. Place tongue in cold water to cool. Peel skin from tongue as picture and remove small bones and gristle from the large end. Cut 6 to 8 tongue slices about 1/4 inch thick. Prepare Provençal Sauce; add tongue. Cover and simmer until tongue is hot, about 5 minutes. 4 SERVINGS with enough tongue left for 1 recipe, see Card 139.

PROVENÇAL SAUCE

1 can (8 ounces) tomato sauce
1/4 cup reserved tongue broth
1/2 to 3/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon garlic powder
1 medium onion sliced
1 medium green pepper, cut into rings

Mix tomato sauce, broth, salt, basil and garlic powder into 10-inch skillet. Add onion and green pepper. Heat to boiling; reduce heat. Cover and simmer until onion and green pepper are crisp-tender, about 10 minutes.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Pressed Ox Tongue

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pressed_ox_tongue

Cooking time: see stage 3
Preparation time: few mins
Main cooking utensils: large covered saucepan, spring form pan or saucepan, plate, weight

For 10-18 people you need:
1 pickled tongue*
water
1 large onion
1 large carrot
bay leaf
1 teaspoon powdered gelatin

* The size varies considerably. Salted meat shrinks, so allow a good 1/2 lb. per person

1. Soak tongue overnight in cold water.

2. Put into fresh cold water, bring to a boil, add onion, carrot, bay leaf.

3. Simmer very gently in covered pan, allowing 40 minutes per lb.

4. Lift tongue out of stock, cool.

5. Boil stock in open pan until there is just under 1 1/4 cups.

6. Remove skin of tongue and any tine bones at root of tongue

7. Place in spring form pan or saucepan, curling it round to give good shape. It needs to be a fairly tight fit.

8. Dissolve gelatin in stock, strain over tongue, put plate and a weight on top to press into shape, leave until cold.

9. Remove weight etc. dip base of tin into hot water for 1/2 minute to loosen jelly round meat, and turn out.

TO SERVE: Sliced thinly with salad.

TO VARY: Cook fresh beef tongue (the color will not be as good) with salt to taste.

TO STORE: In the refrigerator. Tongue deteriorates very quickly.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Beef Tongue with Sauce – Raisin Sauce

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beef_tongue_sauce

Buy a 3 – to 5 – pound fresh or smoked beef tongue. Allow 4 to 5 ounces meat per person. Put tongue in a deep sauce pot; cover with cold water. Add 1 tablespoon salt; 1 small onion studded with whole cloves; 1 small onion, sliced; 6 peppercorns and 1 bay leaf. Bring to a boil; then simmer 2 1/2 to 3 hours or until tender. Drain meat; cool slightly. Cut off bones and gristle at thick end; slit skit on underside from end to end. Peel off skin by pulling skin from thick end to top. Slice diagonally. Serve topped wit Raisin Sauce (See below).

Raisin Sauce

Water
1/2 cup sugar
1/2 cup raisins
2 tablespoons butter of margarine
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon chives
1/2 cup currant jelly
1 teaspoon cornstarch

Mix 1/2 cup water with sugar in saucepan; heat to boiling. Stir until sugar dissolves; boil 5 minutes. Add raisins, and next 6 ingredients. Stir until jelly dissolves. Dissolve cornstarch in a little cold water; add to sauce. Cook and stir over low heat until thickened. Makes 6 servings.

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

Hungary – Pork-Kraut Stew

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pork_kraut_stew

2 pounds pork stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
2 medium onions, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups water
1 tablespoon paprika
2 teaspoons instant chicken bouillon
1 1/2 teaspoons caraway seed
1 teaspoon salt
1/8 teaspoon pepper
1 can (27 ounces) sauerkraut, drained
Snipped parsley
1 carton (8 ounces) dairy sour cream

Cook and stir pork stew meat in oil in 10-inch skillet over medium heat until pork is brown; drain on paper towels. Cook and stir onions and garlic in same skillet until onions are tender. Stir in pork, water, paprika, instant bouillon, caraway seed, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in sauerkraut into pork mixture. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley and serve with sour cream. 6 to 8 servings.

Hungarian Holiday Stew: Stir a mixture of 1/4 cup water and 2 tablespoons flour into pork mixture after second simmering. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat just until mixture is hot. Sprinkle with parsley.

From Hungary, and in the tradition of Gulyás.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Piggybank Pork Bake

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piggy_bank_pork

4 ounces uncooked fine noodles
2 tablespoons shortening
2 cups cut-up cooked pork
1 can (10 1/2 ounces) condensed cream of chicken soup
1 can (8 ounces) whole kernel corn
1 can (2 ounces) sliced pimiento
1 cup shredded sharp Cheddar cheese (about 4 ounces)
1 medium green pepper, finely chopped

Heat oven to 375°. Cook noodles as directed on package; drain. Melt shortening in large skillet; brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid), pimiento (with liquid), cheese and green pepper.

Pour into ungreased 1-quart casserole. Bake uncovered 45 minutes, stirring occasionally. 6 servings.

To make saucy pimiento garnish (pictured), cut a canned whole pimiento into a piggybank shape and use a clove for an eye.

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

Velvet Cheese Soup

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velvet_cheese_soup

2 cups skim milk
8 ounces Cheddar cheese, grated
3 cups water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
2 packets instant beef broth and seasoning mix or 2 beef bouillon cubes
1 1/2 cups (10-ounce package) frozen chopped broccoli, thawed
1/4 cup pimentos
2 tablespoons dehydrated onion flakes
1 teaspoon imitation butter flavoring
Salt to taste
Pepper to taste

Combine milk and cheese in a saucepan. Stir over low heat until cheese begins to melt. Add water and broth mixes. Stir until cheese is completely melted. Add remaining ingredients. Cook over low heat, 5 minutes longer, stirring frequently, until broccoli is tender. Divide evenly. Makes 4 luncheon servings.

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

Veal Elegante

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veal_elegante
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup chicken broth
1/2 cup grated Swiss cheese
6 veal cutlets, pounded thin
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/4 cup dried bread crumbs
2 tablespoons butter
2 tablespoons oil
12 pieces cooked King crab
12 cooked asparagus spears
4 tablespoons grated Parmesan cheese

Over low heat, melt 2 tablespoons butter. Add 2 tablespoons flour and 1/2 teaspoon salt; stir until blended. Slowly add milk and broth; stirring constantly. Cook until thickened; stir in Swiss cheese. Set aside. Mix 1/4 cup flour, salt and pepper. Dip each veal cutlet first in flour, then in beaten egg, then bread crumbs. Heat oil and butter in skillet; sauté cutlets over medium heat until well browned. Arrange cutlets in a broiling pan; top each with two pieces of crabmeat, two stalks of asparagus and reserved Mornay sauce. Sprinkle tops with Parmesan; broil until sauce i heated through and lightly browned.

Serves 6
Preparation tim: 1 1/4 HR.
Approximate calories per serving: 400

SUGGESTED MENU

Vegetable Soup
Veal Elegante
Potatoes Anna
Iced Melon

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