Tongue Salad and Tongue Madeira

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tongue_salad

Tongue Salad

6 medium tomatoes
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
2 tablespoons chopped onion
1/2 teaspoon dried tarragon leaves
2 cups cut-up cooked tongue
6 slices bacon, crisply fried and crumbled
1 medium celery stalk, thinly sliced
6 lettuce cups

Peel tomatoes and cut into eights, cutting to within 1 inch of bottoms as pictured. Spread sections carefully; sprinkle with salt. Mix mayonnaise, onion and tarragon. Toss with tongue, bacon, and celery; spoon tongue mixture into tomatoes. Serve in lettuces cups. 6 SERVINGS.

Tongue Maderia

2 tablespoons butter or margarine
1 tablespoon flour
1 teaspoon instant beef bouillon
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup water
1/4 cup Madeira
8 to 12 slices cooked tongue

Heat butter in skillet over low heat until melted. Stir in flour, instant bouillon, salt and pepper. Heat over low heat, stirring constantly, until mixture is smooth and bubble; remove from heat. Stir in water and Madeira. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add tongue slices and heat until tongue is hot, about 5 minutes. Garnish with snipped parsley. 4 SERVINGS.

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

Salmon Loaf

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salmon_loaf

8 ounces drained, canned salmon, flaked
2/3 cup finely chopped celery
1/2 medium green pepper, diced
2 ounces onion, diced
1 teaspoon chopped pimento
2 tablespoons mayonnaise
2 teaspoons freshly chopped parsley
2 teaspoons vinegar
1 packet instant chicken broth and seasoning mix
2 envelopes unflavored gelatin
3/4 cup cold water
Lettuce

Combine salmon, celery, green pepper, onion, and pimento in a mixing bowl. Add mayonnaise, parley, vinegar and broth mix; mix well. Sprinkle gelatin over cold water in a saucepan, to soften. Stir over low heat until gelatin is dissolved. Add to salmon mixture, Turn mixture into a 2 cup mold or 2 individual 1 cup molds. Chill until firm. Unmold on lettuce. Divide evenly. Makes 2 luncheon servings.

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

Chicken Terrine De Luxe

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chicken_terrine_de_luxe

Cooking time: 1 hour for stock, 1 1/2 hours for terrine
Preparation time: 30 mins.
Main cooking utensils: saucepan, 2-lb. loaf pan, pan for water
Oven temperature: 300-325°F.
Oven position: Center

For 8-10 servings you need:
3 1/2 – 4 lb. roasting chicken with the giblets *
seasoning
bouquet garni
1/2 lb. lean ham
2/3 blanched almonds
3 tabelspoons brandy
1/4 cup whipping cream
1/4 cup butter

*Omit the giblets for milder flavored stock.

1. Cut the raw chicken flesh from the bones: keep the chicken skin.

2. Simmer the bones and giblets with seasoning, bouquet garni, and water to cover in the pan for 40 minutes.

3. Remove lid, boil until only 2/3 cup stock is left. Strain carefully.

4. Cut the breast into neat slices, grind all the rest of the meat with the ham.

5. Blend with half the stock, coarsely chopped nuts, brandy, cream, and seasoning.

6. Spread a generous layer of butter over the sides and bottom of the tin.

7. Arrange a third of the sliced chicken and stock on this then half the ground mixture.

8. Add another third of the sliced breast and stock and the rest of the ground mixture.

9. Top with the last of the sliced chicken, stock, chicken skin, and butter.

10. Cover with foil, stand in a pan of col water and cook at temperature given.

11. Remove from the oven, put a weight on top, leave to cool; if any stock rises to top of the pan pour this away. Remove chicken skin when cold. Serve sliced with toast and salad.

Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1972

Californian Jello Ring

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californian_jello

Cooking time: few mins. to dissolve gelatin
Preparation time: 10 mins. plus time for prunes to plump
Main cooking utensil: bowl, saucepan

For 4 servings you need:
2 cups boiling water
1 cup dried prunes
1 envelope unflavored gelatin
Juice of 1/2 lemon
sugar substitute to taste

Decoration:
vanilla ice cream or
fruit snow, see Card 28
2 oranges

Approximate calories:
Prunes – 225 for 1 cup
Gelatin – 34 for 1 envelope
Ice cream – 100-150 for 1/2 cup
Oranges – 70 for 1 medium

1. Pour the 2 cups boiling water over the prunes. Leave for several hours to stand until plump, then drain, reserving the liquid.

2. Pit most of the prunes and cut into halves or quarters. Save a few for decoration.

3. Soak gelatin in 1/3 cup of the prune liquid, dissolve in bowl over hot water.

4. Mix together with lemon juice and enough prune juice to give 2 cups. Stir in sugar substitute to taste.

5. Add prunes and pour into mold rinsed in cold water.

TO SERVE: Turn out of the mold by dipping for 30 seconds in warm water. Arrange segments of orange around. Fill center with ice cream or fruit snow, Card 28, and top with prunes. Slimmers should avoid ice cream or have a very limited quantity.

TO VARY: Use strained boiling tea in place of water.

TO STORE: In refrigerator before being filled with ice cream.

* Fruit Snow (from Card 28)
This is another very low calorie dessert. Cook fruit with a minimum of water and sugar substitute to taste. When a smooth purée (it can be sieved, beaten with a wooden spoon or puréed in a blender), allow to cool. To each 1 1/4 cups of purée, fold in 1 very stiffly beaten egg white.

© Copyright Paul Hamlyn Ltd. 1967

Kielbasa With Red Cabbage

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kielbasa_red_cabbage

1/4 cup light brown sugar, firmly packed
1 tablespoon grated orange peel
1 clove garlic, crushed
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2-lb head cabbage, shredded (about 12 cups)
3 medium onions, sliced
3 medium cooking apples, pared, cored, and sliced
1 large red pepper, cut in thin strips
1//2 cup orange juice
1/4 cup wine vinegar
1 ring (2 lb) kielbasa

1. Preheat oven to 350F. In small bowl, combine brown sugar, orange peel, garlic, salt, nutmeg, pepper, and cloves.

2. In Dutch oven, arrange in layers, half of cabbage, half of onions, and half of apples. Sprinkle with half of brown sugar mixture. Top with half of pepper strips. Repeat.

3. Pour orange juice and vinegar over top.

4. Bake, covered, 1 hour.

5. Make 1/4-inch-deep slashes, at 2-inch intervals, in kielbasa. Place in Dutch oven, pressing down to partially cover kielbasa with pan juices. Bake, covered, 30 minutes longer.

Makes 6 servings.

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

Boston Cream Pie

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boston_cream_pie

4 eggs
1 cup sugar
1 cup sifted* cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Vanilla extract
1 teaspoon lemon juice

Custard Filling
1 1/2 cups milk
1 pkg (3 1/4 oz) vanilla pudding and pie filling mix
Vanilla extract

Glaze
2 squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners’ sugar
Vanilla extract

1. In large bowl, let eggs warm to room temperature.

2. Preheat oven to 350F. At medium speed, beat eggs until thick and lemon colored. Gradually beat in sugar, 1 tablespoon at a time, until very thick and light – about 5 minutes.

3. Meanwhile, sift flour with baking powder and salt. In measure comp, combine 1/4 cup water, 1 teaspoon vanilla, and lemon juice. Blend flour mixture, one third at a tim, into egg mixture, alternately with water mixture. Beat 1 minute.

4. Turn into 2 ungreased, 9-inch layer pans, dividing evenly. Bake 25 minutes, until surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. COol 1 hour. Make filling: Make pudding as label directs, reducing milk to 1 1/2 cups; add 1 teaspoon vanilla. Cool; refrigerate, with sheet of waxed paper placed directly on surface, several hours.

5. Make Glaze: In small saucepan, melt chocolate and butter over low heat. Remove fom heat; add sugar and 3/4 teaspoons vanilla, mixing until smooth. Stir in 2 21/ to 3 tablespoons hot water, one teaspoon at a time, until glaze is of pouring consistency.

6. To assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides. Refrigerate – about 1/2 hour. Makes 8 servings.

*Sift before measuring

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

Chicken-Sausage Cassoulet

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chicken_sausage_cassoulet

1 1/4 cups dry navy beans
4 cups water
1/2 pound bulk pork sausage
1 2 1/2 to 3 pound broiler-fryer chicken, cut up
1/2 cup finely chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups tomato juice
1 tablespoon worcestershire sauce
2 teaspoons instant beef bouillon granules
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika

The day before you are to use the recipe, in large saucepan bring beans and water to boiling. Reduce heat and simmer, covered, for 1 1/2 hours. Pour beans and liquid into bowl. Cover and refrigerate overnight.

While beans simmer, shape sausage into 18 balls; brown the meatballs in a skillet. Remove meatballs, reserving drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle chicken pieces with salt and pepper; brown in the reserved drippings. Remove chicken; cover and refrigerate overnight.

The next day, in an electric slow crockery cooker place chicken, meatballs, carrot, celery, and onion. Drain beans; mix beans with tomato juice, worcestershire sauce, bouillon granule, and seasonings. Pour over meat mixture in crockery cooker. Cover; cook on low heat setting for 8 hours. Remove chicken and meatballs. Mash bean mixture slightly; serve with meat. If desired, serve with toasted French bread slices. Makes 6 servings.

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

Australian Lamb Casserole

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australian_lamb

Cooking time: 1 3/4 hours
Preparation time: 15 mins
Main cooking utensils: skillet, casserole
Oven temperature: 325-350°F
Oven position: Center

For 4-6 people you need:
2 lb lamb rib chop
3 tablespoons oil
1 large onion
3 tomatoes
1 small can carrots
1 tablespoon tomato paste
2/3 cup white wine
2/3 – 1 1/4 cups stock or water and chicken bouillon cube seasoning
1/4 cup stuffed olives
2 teaspoons cornstarch
1 tablespoon water

1. Fry the chops in oil until brown on both sides.

2. Place in a casserole, and fry the sliced onion.

3. Add this to the casserole with the quartered tomatoes, drained carrots, tomato paste, wine, stock, and seasoning.

4. Cover and cook for 1 3/4 hours.

5. Add the olives and heat through for 5 minutes before serving.

TO SERVE: Thicken the liquid with the cornstarch blended with the cold water. Serve remainder of the bottle of wine at the table.

TO VARY: This combination of flavors could be used for veal or pork chops.

TO STORE: In the refrigerator; reheat thoroughly.

NOTE: If using fresh carrots, these should be sliced to make certain they are tender by the time the meat is cooked. Loin chops can be used in the place of rib chops.

Printed in Canada © Copyright Paul Hamlyn Ltd. 1967

Hearty Green Soup

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hearty_green_soup

2 cans (10 3/4 oz size) condensed chicken broth, undiluted
1 pkg (10 oz) frozen leaf or chopped spinach
1/4 lb sliced boiled ham, coarsely cut
1/4 cup instant mashed potato
1/4 lb thinly sliced peperoni

1. In medium saucepan, combine chicken broth, 1 cup water, spinach, and ham. Bring to boiling; reduce heat and simmer, 5 minutes, stirring to separate spinach.

2. Stir in instant potato. Add peperoni. Simmer 2 minutes longer, or until slightly thickened. Nice served with chunks of warm bread and butter. Makes 6 servings.

Stockpot-Vegetable Soup

2 cans (10 3/4 oz size) condensed vegetable and beef stockpot soup
1/2 cup julienne carrot strips *
1/2 cup julienne celery strips *
1/2 cup fresh or frozen peas

1. In medium saucepan, combine undiluted soup with 2 2/3 cups water. Heat to boiling.

2. Add vegetables. Cook, uncovered, 10 minutes, or until vegetables are tender.

3. LAdle into bowls. Makes 4 to 6 servings.

Note: If you wish, use 2/3 cup red win in place of 2/3 cup of the water.
*One inch, thin as matchsticks.

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

Cream Ham and Eggs

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cream_ham_and_eggs

1 1/2 cups cubed cooked ham
1/2 medium green pepper, sliced
2 tablespoons butter or margarine
1 can (10 3/4 ounces) condensed cream of celery soup
1/2 cup milk
1/2 cup dairy sour cream
1 to 2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
Dash of pepper
4 hard-cooked eggs, cut into eighths
1/4 cup chopped pimiento
Hot buttered toast
Paprika

Cook and stir ham and green pepper in butter in 10-inch skillet over medium heat until green pepper is crisp-tender, 2 to 3 minutes.

Mix soup, milk, sour cream, horseradish, Worcestershire sauce and pepper; stir into ham and green pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 3 minutes. Stir in eggs and pimiento, Heat until eggs are hot. Serve over toast; sprinkle with paprika.

4 servings.

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