Preparation time: 12 min. Cooking time: about 20 min.
Good quality roast beef hash in a can can be of great help when time is short and a hearty main dish is wanted. This meal, cooked in a skillet, saves energy and time, and is suitable for breakfast, brunch, lunch or dinner.
For 4 servings you will need: 2 Tbsp. butter or margarine ¾ cup chopped onions ⅔ cup chopped green pepper 2 cans (15 oz. each) roast beef hash Salt and black pepper 1¼ cups shredded Cheddar cheese 4 warm hard-cooked eggs, shelled, quartered Paprika ¼ cup chopped parsley
Tips: Since beef hash varies, taste and add salt and black pepper accordingly. Corned beef hash or poached eggs can be used in this recipe if desired. For microwave cooking, cook onions and peppers in a quart glass measure on high for 2 or 3 minutes. Add to butter in skillet and brown lightly.
Preparation: 1. In a 9- or 10-inch skilled, melt butter. Add onions and green pepper. Cook slowly until lightly browned but still crisp. Remove from heat. 2. Put hash in skillet. Break up and flatten with heavy spoon. Taste and add salt and black pepper if needed. 3. Cook over medium heat until hash browns nicely, stirring often. Flatten to brown a bit more on bottom. Sprinkle with cheese. Cover and keep warm over low heat until cheese melts. 4. Using pancake turner, place mounts of hash onto 4 warm plates. Top each with a hard-cooked, quartered egg. Sprinkle with paprika and parsley.
Good served with: Stewed tomatoes or fresh tomato wedges, applesauce or cole slaw, heated crusty rye bread and sweet butter.
For 2 servings: Half of the ingredients. Use an 8-inch skillet.
For 8 servings: Double the ingredients. Use a 10- or 12-inch skillet. Allow extra 10 min. for browning.
Hamburger Stroganoff is an easier and less expensive version of the classic recipe. The flavor is just as exciting, piqued with paprika, cayenne pepper and garlic; softened with sour cream. For an extra special touch, you can make your own noodles.
For 4 servings you will need: 1 lb. lean ground beef 2 Tbsp. butter or margarine 1 clove garlic, minced or pressed 1 medium onion, chopped ½ lb. fresh mushrooms, sliced 1 Tbsp. all-purpose flour ½ cup beef broth 1 tsp. salt or to taste 2 tsp. paprika Dash cayenne pepper 1 cup sour cream 4 sliced green onions for garnish Cooked noodles
Preparation: 1. In large heavy frying pan, sauté the beef in the butter along with the garlic, onions, mushrooms until beef has lost it’s pinkness and vegetables are tender.
2. Add the all-purpose flour. Mix until blended.
3. Add the beef broth, salt, paprika and cayenne pepper.
4. Stir, and cook until thickened. Blend in the sour cream. Keep warm but do not boil.
5. Turn cooked noodles onto shallow casserole. Top with green onions. Serve immediately.
Good served with: Tossed green salad, crisp bread, butter, and buttered mixed vegetables.
For 2 servings: Half of the ingredients. Be careful not to cook the meat dry.
2 heads celery 1 chicken stock cube 1 level tablespoon salt ½ pint well-flavored Vinaigrette sauce (see card 5 in this set) ½ level teaspoon paprika Cayenne pepper ¼ pint double cream 4 hard-boiled eggs 4 tablespoons finely chopped parsley
Trim heads of celery, cutting off top third of branches and outside stalks; cut each head in half; put celery in a saucepan with trimmings, chicken stock cube and salt; cover with cold water and bring slowly to a boil. Simmer for 10 minutes; remove from heat. and leave in hot water for 5 minutes; drain and cool. Arrange celery in a flat serving dish; spoon over half of the Vinaigrette sauce and allow celery to marinate in this mixture for at least 1 hour.
Combine remaining Vinaigrette sauce with paprika, a pinch of cayenne pepper and the double cream; mix well. Separate yolks from whites of eggs, and rub each separately through a wire sieve.
To serve: place blanched celery hearts on a serving dish; cover each celery half with dressing; garnish on-third of each portion with sieved egg white, one-third with sieved egg yolk, and remaining third with finely chopped parsley. Serve immediately. Serves 4.
Make sure the menu you plan fits the occasion. Consider the time of year, whether it’s to be in the backyard or at the beach and the type of equipment available before deciding on the food to be served.
Generally speaking, a buffet or help-yourself menu is the most popular kind. It gives the host more free time to mingle with the guests and makes for a more informal, get-acquainted type party.
Keep the menu simple and serve foods easy to handle. Meat, a salad, one or two vegetables, if it’s a dinner, a bread and dessert make ample fare for any barbecue. Unless you’re serving hot dogs and hamburgers, one kind of meat is plenty. Dress up the meat with a glaze, or serve relish or sauce accompaniments, if you like.
Have plenty of food. Remember, everyone eats more out-of-doors. A good rule to follow when ordering meat is to figure on 1½ to 2 servings per person. For each serving, allow ¼ to ⅓ pound solid meat with little or no fat (for example, ground round steak); ⅓ to ½ pound boneless but fatty meat; ½ to ¾ pound bone-in meat such as rib and leg roasts; 1 pound of very bony meat such as spareribs and chuck steaks; ½ chicken or 1 to 2 chops.
CHEESEBURGERS – Mixed Up Burgers
CHEESEBURGERS
1 pound ground beef 1 teaspoon salt 1 to 2 tablespoons minced onion 4 to 6 slices processed American cheese
Allow ¼ pound beef per serving. Combine beef, salt and onion; shape into 4 to 6 patties. Arrange hot briquets for grill barbecuing. Lay patties on grill over medium heat and barbecue about 10 minutes; turn. Barbecue patties about 3 minutes after turning. Then top each patty with a slice of the cheese. Continue barbecuing until meat is done and cheese melts; or about 3 minutes longer for medium-done Cheeseburgers.
Allow ¼ point meat per serving. Combine beef, veal and pork with minced onion, salt and rosemary in a bowl. Shape meat into thin patties. Arrange hot briquets for grill barbecuing. Grill patties over medium heat about 20 minutes, or until well done, turning once.
FOUR BARBECUED HOT DOG COMBINATIONS
DIXIE DOGS: Split frankfurters lengthwise; spread cut surfaces with peanut butter; wrap in a stripe of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Slide into toasted frankfurter rolls.
WISCONSIN’S PRIDE: Split frankfurters lengthwise; insert a thin strip of processed American cheese, wrap in a strip of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Serve in toasted frankfurter rolls.
BOSTON’S BEST: Split frankfurters lengthwise; spread cut surface with mustard. Sprinkle with sweet pickle relish; fill with drained baked beans. wrap each frankfurter securely in a double thickness of heavy-duty aluminum foil, twisting the ends. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in toasted frankfurter rolls.
CONEY ISLAND SPECIAL: Split frankfurters lengthwise; spread with mustard and then with catchup. Fill with drained sauerkraut and wrap each frankfurter in a double thickness of heavy-duty aluminum foil. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in frankfurter rolls.
1 can (12 oz.) whole kernel corn, drained ½ cup chopped celery ½ tsp. salt 2 Tbsp. chopped onion 3 Tbsp. diced green pepper 2 Tbsp. chopped pimiento ⅓ cup French dressing 1 Tbsp. vinegar
Combine all ingredients in a bowl; toss to mix well. Put mixture into pint-sized, screw-top jar. Store in the refrigerator 2 or 3 days before using. Makes about 1 pint.
TOMATO RELISH
1 lb. green peppers 1 lb. onions, peeled 1 lb. green tomatoes 3½ lbs. green cabbage 2 cups sugar 2 Tbsp. mustard seed 2 Tbsp. celery seed 1 tsp. ginger 2 Tbsp. salt 1 qt. vinegar
Remove seeds from peppers. Put all vegetables through a food chopper using the medium blade. Combine all ingredients in a kettle. Cook, stirring occasionally, until vegetables are tender. pour, at once, into hot sterilized jars. Seal jars as directed by manufacturer. Makes 3 to 4 pints.
CUCUMBER RELISH
Combine 1¾ cups finely chopped cucumber with ½ cup grated carrot, ¼ cup minced onion, 2 tsp. salt, ¼ cup vinegar and ¾ tsp. dill seed; toss to mix well. Put in a jar; cover and chill several hours to blend flavors. Makes 2 cups.
APPLE RELISH QUICKY
Combine ½ cup minced unpared apple, ½ cup drained, minced dill pickle and 1 Tbsp. French dressing. Chill mixture, covered, several hours before using. Makes. 1cup relish.
What to prepare: 3 medium-ripe avocadoes 1 can tuna fish (7 ozs.) 2 cloves garlic, crushed 1 onion, sliced (teaspoon full finely minced) 2-3 spoons capers Salt, pepper Pickled cucumbers (optional) Stuffed olives 1 can ready-made techina (9 ozs.) 1 lettuce (if in season) Black olives
Peel the avocadoes, cut into halves, lengthwise, and remove pips. Set aside. Flake ¾-can tuna fish. Add garlic, teaspoon finely -minced onion, 2 spoons capers, salt and pepper to taste. Mix well, until even texture obtained. If desired, capers may be replaced by pickled cucumbers, sliced into small cubes (¼-inch).
Fill avocado halves with the mixture, decorate with sliced onions, stuffed olives and capers. Pour one teaspoon techina on each avocado half.
How to serve: Arrange in individual portions, on flat plates. Garnish with lettuce leaves and black olives.
Serve as entré [sic], with white wine or vin rosé.
¾ pound smoked salmon Juice of ½ lemon Salt and freshly ground black pepper Freshly grated nutmeg ¼ pint single cream Aspic jelly ½ pint double cream, whipped 2 egg whites, stiffly beaten 1 packet frozen peas, cooked
Chop ½ pound smoked salmon (reserving ¼ pound of the best pieces for garnish) and pound until smooth in a mortar with lemon juice and salt, freshly ground black pepper and nutmeg, to taste. Add single cream and pound until smooth again. Alternatively, combine chopped salmon with single cream, lemon juice, salt, freshly ground black pepper and nutmeg in an electric blender, and blend to a smooth purée.
When smooth, beat in 4 tablespoons liquid aspic jelly; then gently fold in the whipped double cream followed by the stiffly beaten egg whites. Pour mixture into a serving dish and chill.
When set, decorate with thin strips of smoked salmon and cooked peas (see picture). Pour over just enough liquid aspic to cover peas. Return to the refrigerator to set aspic. Serves 6 to 8.
2 ½-¾ in. thick gammon rashers (¾ lb. each) 4 level tablespoons dry mustard 6 oz. light soft brown sugar 8½ oz. can pineapple rings (4 rings) maraschino cherries and watercress for garnish
Trim rind from the gammon rashers and snip the fat at intervals
Blend together the mustard, brown sugar and 4 tablespoonfuls pineapple juice.
Lay the gammon on the grill rack,s spread evenly with some of the sugar mixture.
Cook under a medium grill for 15 mins. Baste every 5 mins with pan drippings.
Turn gammon, spread with remaining sugar mixture. Cook for. further 15 mins. Place 2 pineapple rings and 2 cherries on each; baste and cook for a further 5 mins. If fat shows signs of over-browning, cover the fat with a piece of kitchen foil. Halve rashers and served garnished with watercress.
NB. If gammon tends to be salty, leave to soak in cold water for about 1 hr prior to cooking. Pat dry.
SUGGESTED MENU
10/Salad Nicoise Set 1 32/Devilled Gammon with Pineapple, Sauté potatoes Set 2 Buttered sweetcorn 73/Flan à la Francipan Praline Set 4 Numbers refer to other Good Housekeeping cards
For busy days, consider this dessert-rum-flavored cream, studded with fruits and nuts, spread with a lavish hand over cake slices. It combines eye appeal with ease of preparation. If preferred, you can use fresh fruit instead of canned, depending on the season.
For 4 servings you will need:
4 slices ready-made pound cake 1 can (10 oz.) pineapple chunks, well drained 1 can (6 oz.) Bing cherries, well drained. 1 banana, sliced ¼ cup coconut, optional ½ cup diced cranberry jelly ¼ cup chopped walnuts 1 cup whipping cream 2 Tbsp. powdered sugar 1 tsp. rum flavoring Few drops red food coloring, optional
Preparation:
In a bowl, combine pineapple, cherries, banana, coconut, if used, cranberry jelly and walnuts.
Whip cream. Beat in powdered sugar, rum and a few drops of food coloring, if used, to a light shade of pink.
Gently fold in fruit-nut mixture. Cover and chill. 1hr. to blend flavors.
When ready to serve, spread mixture over cakes slices on individual serving plates.
Tips: For a more spirited flavor, blend in real rum, sherry or port wine.
Vintage Recipe Cards 