Tamale Pie

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tamale_pie

2 8-ounce tamales, sliced in 1/4 inch thick slices
2 tablespoons chopped green chilies
Small can chopped ripe olives
1 cup whole kernel corn, canned
1/2 cup chopped onions
3 cups chili con carne, with beans
1/2 pound sharp Cheddar cheese, shredded

Preheat oven to 350°. Place a layer of tamale slices in the bottom of a 2-quart casserole. Add in layers the chiles, olives, corn, onions, chile con carne with beans and the cheese. Top with a layer of the sliced tamales. Bake 30 to 40 minutes.

Serves 4 to 5
Preparation time: 1 HR
Approximate colories per serving: 520

Suggested Menu

Tamale Pie
Green Salad with Avocado Dressing
Whipped Gelatin Parfait

From the Kitchens of Dorothy Taylor
@copy; 1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Pineapple Fruit Whip

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pineapple_fruit_whip

1 can (20 ounces) pineapple tidbits, drained (reserved syrup)
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1 envelope (1 1/4 ounces) low-calorie whipped topping mix
1/2 cup cut-up dates
1/2 cup flaked coconut
1 medium apple, cut into 1/2-inch pieces
2 medium bananas, cut diagonally into 1/4 inch slices
Leaf lettuce

Heat 3/4 cup of the reserved pineapple syrup, the cornstarch and ginger to boiling in 1-quart saucepan, stirring constantly. Boil and stir 1 minute. cool.

Prepare topping mix as directed on package except – omit vanilla. Fold pineapple syrup mixture into topping. Fold in pineapple, dates and coconut. Cover and refrigerate 1 hour.

Reserve 6 apple pieces, arrange remaining apple pieces and banana slices on lettuce. Top with pineapple mixture; garnish with reserved apple pieces. 6 servings.

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

Rhubarb Whip

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rhubarb_whip

1 1/2 pounds rhubarb
1/4 cup water
3/4 cup sugar
2 egg whites
1/8 teaspoon salt

Wash and dice rhubarb. Place in a saucepan with water and sugar. Simmer, stirring occasionally, 12 to 15 minutes, or until rhubarb is tender. Remove from heat. Meanwhile, whip egg whites with salt until stiff but not dry; fold into rhubarb and chill. Garnish with whipped cream, if desired. Makes 6 servings.

Coffee Delight

1/2 pound marshmallows
1 cup hot, strong coffee
1 cup heavy cream, whipped
Nutmeg

Put marshmallows and coffee in the top of a double boiler. Stir over hot water just until marshmallows are melted. Cool mixture thoroughly. Fold in whipped cream. Turn into sherbet glasses; chill well. Sprinkle with nutmeg just before serving. Makes 6 servings.

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

Prune Whip II

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prunewhip_final

1 pkg (12oz) pitted prunes
2 teaspoons lemon juice
2 egg whites
Dash salt
1/4 cup sugar
1/4 cup heavy cream, whipped
Whipped cream or Custard Sauce (below)

1. Cook prunes as package label directs. Drain prunes, reserving liquid. Remove 1/2 cup cooked prunes for later.
2. Purée remaining prunes in blender or food mill with 1/2 cup of cooking liquid. Add lemon juice. Let cool.
3. With mixer at high speed, beat egg whites with salt until frothy. Gradually beat in sugar; beat until stiff peaks form.
4. Add purée of prunes, 1/4 cup at a time, beating well. Beat at high speed, 2 minutes.
5. Chop remaining prunes and fold into mixture along with 1/4 cup crea, whipped. Turn into 6 or 8 sherbert dishes.
6. Refrigerate. Garnish each with a little whipped cream, if desired, or serve with Custard Sauce.
Makes 6 to 8 servings.

Custard Sauce

1 cup milk
2 egg yolks
3 tablespoons sugar
Dash salt
1/2 teaspoon vanilla extract

1. Heat milk in top of double boiler, over direct heat, until bubbles form around edge of pan.
2. In small bowl, lightly beat egg yolks with sugar and salt. Gradually add hot milk, beating constantly. Return to double boiler. Cook over hot, not boiling, water until thin coating forms on metal spoon – 8 to 10 minutes. Stir in vanilla. Strain into small bowl. Refrigerate, covered, until well chilled.

©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Prune Whip

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prune_whip

Prune Whip

2 egg whites
1/4 tsp. salt
1/4 cup sugar
2 Tbsp. lemon juice
1 1/2 cups pureed, cooked prunes
1 tsp. vanilla

Whip egg whites with salt until very foamy. Gradually add and beat in sugar, a tablespoon at a time; continue to beat until egg whites form soft shiny peaks. Combine remaining ingredients; fold into egg whites. Spoon whip into dishes; chill. Serve with Soft Custard and garnish with maraschino cherries, if desired. Makes 4 to 6 servings.

Baked Prune Whip

Prepare Prune Whip as directed, above. Turn mixture into a greased baking dish. Set in a pan of hot water; bake in a low oven, 300°. 25 minutes, or until a sliver knife inserted in whip comes out clean. Serve as above. Makes 4 to 6 servings.

Plum Duff

3 cups pitted, fresh, or drained canned plums
1/2 cup sugar
Butter or margarine
1 cup all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 cup shortening
1 egg, beaten
1/4 cup milk

Arrange plums in a greased 8-inch square baking dish. Sprinkle with the 1/2 cup sugar and dot with butter. Sift together flour and next 3 ingredients; cut in shortening, using 2 knives. Combine egg and milk. Stir into flour mixture; blend well. Spread mixture evenly over plums. Bake in a moderately hot oven, 375°, 40minutes or until brown. Serve warm with cream, if desired. Makes 6 to 8 servings.

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

Billi-B Chowder

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billi_b_chowder

4 ounces sliced onion
2 garlic cloves, minced
1/4 cup soy sauce
3 cups clam juice
1 cup parsley sprigs
1/2 cup water
2 packets onion broth mix or 2 onion bouillon cubes
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 small bay leaf
1/2 teaspoon thyme
1 1/2 pounds cooked shelled mussels
1/2 cup evaporated skimmed milk
1 tablespoon sherry extract
2 teaspoons imitation butter flavoring

In a non-stick skillet, cook onions and garlic in soy sauce for 5 minutes, or until onion is tender but still crisp. Transfer to large saucepan. Add clam juice, parsley sprigs, water, broth mixes, bay leaf, and thyme. Cover, and cook over low heat for 10 minutes. Add mussels, milk, sherry extract, and imitation butter flavoring; heat thoroughly. Divide evenly. Makes 4 dinner servings.

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

Peanut Butter Shortcake

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peanut_butter_shortcake

1 1/2 cups packaged biscuit mix
1/3 cup sugar
3/4 cup creamy peanut butter
3/4 cup milk
1 egg
Butter or margarine
Honey

1. Preheat oven to 375F. Lightly grease 8-inch, square baking pan.

2. In medium bowl, combine biscuit mix and sugar; mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly.

3. Stir in 1/2 cup milk until well blended. Add remaining milk and egg; beat about 2 minutes.

4. With rubber scraper, spread mixture evenly in prepared pan.

5. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean.

6. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.

Makes 9 squares.

Jelly and Cream Cheese Hearts


20 slices white bread
3 pkg (3-oz size) cream cheese, softened
1/2 cup black-raspberry or currant jelly
Milk

Using 2 1/2 inch cookie cutter, cut heart shapes from bread slices. Spread hearts with some of cream cheese. Using for, beat jelly well. Spread over cream cheese. Beat just enough milk into remaining cream cheese to make it creamy and smooth. Place in pastry bag with number 30 rosette tip. Pipe decorative edge around each heart. Makes 20 sandwiches.

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

Freezer Dinners

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freezer_dinners

3- 3 1/2 pound beef pot roast
1 1/2 cups water
1 large onion, chopped (about 1 cup)
1 package (about 1 ounce) brown gravy mix
1/4 teaspoon salt
1/8 teaspoon pepper
Instant mashed potato puffs (enough for 8 servings)
1/2 cup milk
2 packages (9 or 10 ounces each) frozen vegetables
4 teaspoons butter or margarine

Trim excess fat from beef pot roast. Rub Dutch oven with fat cut from beef. Brown beef in Dutch oven. Add water, onion, gravy mix, salt and pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/2 to 2 hours.

Remove beef from gravy; cool beef and gravy quickly. Cut beef into serving pieces. For each dinner, place 3 ounces beef pieces in divided foil trays as pictured. Pour 1/3 to 1/2 cup of gravy on each serving of beef.

Prepare instant mashed potato puffs as directed on package for 8 servings except – add milk. Divide among foil trays. Place 1/2 cup frozen vegetables topped with 1/2 teaspoon butter in each tray. Cover tightly with foil and label; freeze up to 3 weeks.

35 minutes before serving, heat oven to 450°. Heat frozen dinners 25 minutes. (When heating 2 or more dinners at the same time, allow 5 minutes longer.) Just before serving, remove foil and stir gravy. Spook gravy onto beef.

8 Dinners.

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

Clown Birthday Cake

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clown_birthday_cake

Cooking time: 20-25 mins.
Preparation time: 1 1/4 hours
Main cooking utensils: 3 8-in layer pans, writing nozzle
Oven temperature: 375°F
Oven position: second shelf from top

For 16-20 servings you need:
1 cup margarine or butter
1 cup sugar
4 eggs
grated rind of 1-2 lemons
2 cups all-purpose flour sifted with 2 teaspoons double acting baking powder

Fondant butter icing:
3/4 cup butter
4 1/4 cups sifted confectioners’ sugar
scant 1/4 cup lemon juice

Glacé icing:
3 1/2 cups sifted confectioners’ sugar
3 tablespoons warm water
few drops yellow, blue, and red food coloring

1. Mix cake batter as Card 16

2. Divide batter between 3 pans, bake for time and temperature given.

3. For the fondant icing, cream butter, add half confectioners’ sugar and lemon juice, use 1/3 cup to sandwich the cakes together.

4. For the glacé icing, beat confectioners’ sugar with water, spread evenly over top and sides of cake, keep about one fourth of mixture on one side.

5. Work remainder of confectioners’ sugar into butter icing to make a firm consistency and roll one fourth into balls for the clowns’ heads. Make a paper pattern of body parts: arms, legs, body.

6. Roll out icing on a sugared board and cut out 6 sets of shapes.

7. Tine these by paining with food colorings, using a fine brush.

8. Stick the bodies to each other and the cake with a little of the glacé icing.

9. Tint remainder of icing red: make clowns’ faces – stick the heads to the cake, then make tiny conical paper hats, place in position. Pipe greetings in red too. Arrange candles in holders around the edge of the cake.

Cake Batter from Card 16

1. Cream together the margarine and sugar until soft and light, add the lemon rind.

2. Gradually beat in the eggs, adding a little sifted flour if the mixture shows signs of curdling.

3. Fold in the rest of the flour; if the eggs are small add 2 teaspoons water (lemon juice could be used).

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Tropical Hamburger

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tropical_burger

1 1/2 pounds ground beef
1 egg
1/4 cup milk
1/2 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 loaf French bread, cut in half lengthwise
1 20-ounce can sliced pineapple
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup cider vinegar
1 tablespoon soy sauce
1 green pepper, cut in strips

Heat oven to 500° or “Broil”. Mix beef, egg, milk, bread crumbs, salt and pepper. Spread evenly on cut surfaces of bread. Broil about 4 inches from flame for about 8 to 10 minutes, until brown. Meanwhile drain pineapple and save juice. Mix brown sugar and cornstarch; stir in pineapple juice, vinegar and soy sauce. Brushe broiled meat with pineapple juice mixture, top with pineapple slices and green pepper. Return to broiler for 2 minutes to heat topping.

Preparation time: 30 Min.
Approximate calories per serving… 400

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©973 Curtin Publications, Inc. New York, NY Printed in U.S.A.