Upside-Down Chili Pie

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upside_down_chili_pie

1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (8 1/4 oz) tomatoes, undrained
1 can (8 1/2 oz) kidney beans, undrained
1/2 cup red wine
1 pkg (12 oz) corn muffin mix
1 can (8 3/4 oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup grated Cheddar cheese
Chopped parsley
Catsup

1. In hot oil in heavy, 10-inch skillet, sauté beef, onion and garlic until beef is browned – about 5 minutes.

2. Add chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.

3. Preheat oven to 400F.

4. In medium bowl, combine corn muffin mix, corn,egg, and milk; mix just until muffing mix is moistened.

5. Skim fat from meat mixture in skillet, and discard. Spread muffin mixture over meat mixture evenly.

6. Bake 25 minutes, or until top is golden brown. Let stand in skillet 2 minutes, then invert onto serving platter. Garnish with grated cheese and parsley. Serve with catsup.

Makes 8 servings.

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

Liver in Sour Cream

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liver_in_sour_cream

3 cups cooked rice
1/2 pound bacon
1 pound beef or calves’ liver
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onions
2 tablespoons chopped parsley
1 cup sour cream

Pan fry bacon; drain on paper towels and keep warm in a very slow oven (250°). Reserve 2 tablespoons bacon drippings in pan. Cut liver in 3/4-inch strips and dust with flour, mixed with salt and pepper. Sauté onion, parsley and liver in bacon drippings, turning strips to brown on all sides. Do not overcook. Liver should be pink in the center. Add sour cream and heat (do not let boil). Serve on bed of steamed rice garnished with bacon strips.

Servers 4
Preparation time: 35 min
Approximate calories per serving (including rice)… 495

Suggested Menu:
Fresh Spinach Salad
Liver in Sour Cream Sauce
Sweet and Sour Beets
Orange Sherbet

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

Easter Egg

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easter_egg

Cooking time: few mins.
Preparation time: 20 mins.
Main cooking utensils: double boiler 2 1 1/2 pint bowls.

Cake:
1 3/4 lb semi-sweet chocolate pieces
2/3 cup sweetened condensed milk
1 tablespoon rum flavoring
1 cup chopped almonds or hazelnuts or 2 cups fine cake crumbs
2 dessert apples, peeled, cored, and chopped

Coating and decoration:
1 1/2 cups semi-sweet chocolate pieces, melted*

Butter icing:
1/4 cup butter
3/4 cup sifted confectioners’ sugar
few drops vanilla extract

*Always melt chocolate over hot, not boiling, water otherwise it loses its gloss.

1. Melt chocolate pieces in the top of a double boiler.

2. Add sweetened condensed milk and mix until smooth. Remove from heat and beat until cool.

3. Add flavoring, nuts or crumbs, and apples

4. Beat well.

5. Remove and reserve scan 1/4 cup of the mixture.

6. Divide remainder between the greased bowls and smooth over tops.

7. Leave for 2 hours to cool and set.

8. Turn both halves out and use a little of the reserved mixture, softened to coat the flat sides and press together to form an egg shape. Pile remaining chocolate mixture, on top so point of egg is shaped.

9. Leave to cool for 10 minutes.

10. Coat egg twice with melted chocolate.

1.. When set, pipe with butter icing made by creaming ingredients together and decorate as wished.

TO STORE: This will keep in the refrigerator for 1-2 days.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Two-Fish Slaw

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two_fish_slaw

1 pound skinless flounder, torsk, or cod fillets
2 tablespoons lemon juice
1/2 small head cabbage, shredded (about 3 cups)
1 large stalk celery, cut into thin diagonal slices (about 1 cup)
1 can (4 1/2 ounces) tiny shrimp, rinsed and drained
3/4 cup mayonnaise or salad dressing
3 tablespoons lemon juice
3/4 to 1 teaspoon salt
1/2 teaspoon dried basil leaves
Salad greens
Cherry tomatoes
Parsley sprigs

Heat water (1 1/2 inches) to boiling in 10-inch skillet or Dutch oven. Add flounder fillets and 2 tablespoons lemon juice; reduce heat. Simmer uncovered until flounder flakes easily with fork, 8 to 10 minutes. (Cooking time varies according to thickness of flounder.) Remove flounder from skillet; drain and flake.

Place flounder, cabbage, celery, and shrimp in large bowl. Mix mayonnaise, 3 tablespoons lemon juice, the salt and basil; pour on flounder mixture and toss. Cover and refrigerate about 2 hours.

Spoon slaw onto salad greens. Core tomatoes; insert a parsley sprig in each tomato. Garnish salad with tomatoes.

6 Servings

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

Irish Coffee & Irish Potato Pancakes with Rum Applesauce

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irish_coffee

2 cups peeled and coarsely grated potatoes*
3 eggs
2 tablespoons all-purpose flour
1 1/2 teaspoon salt
4 tablespoons minced onion
1 tablespoon Irish whiskey
Oil for frying

Place potatoes in strainer and press to remove excess liquid. Transfer to mixing bowl. Beat eggs lightly and stir into potatoes. Mix flour and salt together and add to potato-egg mixture; mix well and stir in minced onion and Irish whisky. Shape into 3-inch disks or patties.

Heat skillet, grease, and sauté patties until bubbles appear on surface; turn over and brown flip side. Serve with Rum Applesauce and dairy sour cream.

Yield: 8-10 pancakes

* Best made with “old” potatoes, held in refrigerator vegetable compartment 6-8 weeks. When in a hurry, use instant or frozen potato pancake mix, but add 1 tablespoon Irish whiskey to batter for perky, spirited flavor.

Rum Applesauce

6 Golden Delicious apples, peeled, cored, and quartered
1 cup water
2/3 cup dark brown sugar, packed
1 teaspoon allspice
1 teaspoon ginger
1/4 cup dark rum

Place apples and water in saucepan and bring to boil; reduce heat and simmer 10 minutes, stirring occasionally. Add sugar, all spice, ginger, and rum. Bring to boil and simmer additional 20 minutes, stirring frequently.

Note: For quick Rum Applesauce, just flavor canned applesauce with dark rum, to taste, and 1 teaspoon ginger per 2 cups applesauce.

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

Skillet Corned-Beef Dinner

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skillet_corned_beef

1 teaspoon instant minced onion
1 teaspoon salt
1/8 teaspoon pepper
1/2 small head cabbage, cut in wedges and cored
2 large carrots, pared, halved, and sliced lengthwise
1 can (1 lb) white potatoes, drained
1 can (12 oz) corned beef, chilled and sliced
1 tablespoon chopped parsley

1. In 10-inch skillet, add onion, salt, and pepper to 2 cups water; bring to boiling.

2. Add cabbage wedges and carrot sticks. Cover, and bring to boiling; reduce heat, and simmer 15 minutes.

3. Remove cover, and add potatoes and corned-beef slices.

4. Cover, and continue cooking 5 minutes, or until cabbage is tender.

5. To serve: Using wide, slotted utensil, alternate cabbage wedges and corned-beef slices in center of warmed serving dish. Mound carrots and potatoes around edge of dish. Sprinkle potatoes with parsley. Serve with mustard, if desired.

Makes 4 servings.

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

Corned Beef and Cabbage

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corned_beef_cabbage

4 pounds corned beef brisket
Cold water
6 medium-sized potatoes
1 small head cabbage

Put beef in a large sauce pot; cover with cold water. Cover sauce pot and bring to boiling over high heat. Reduce to medium and cook 2 1/2 hours, or until beef is almost tender. Scrub potatoes and pare a ring around center of each (see picture). Cut cabbage into sixths. Put cabbage and potatoes in sauce pot with beef. Bring to boiling and cook, covered, 1 hour longer, or until meat is tender. Makes 6 servings.

Corned Beef Casserole

1 can (10 1/2 oz.) cream of asparagus soup
1/3 cup milk
1/8 teaspoon rosemary
2 cups cooked, cut green beans
2 cups cooked, diced potatoes
1 can (12 oz.) corned beef

Set oven for moderate, 350°.

Mix together soup, milk, rosemary, green beans and potatoes in a bowl. Divide among 4 individual casserole dishes.

Cut corned beef into cubes and divide equally among casseroles. Bake 20 to 25 minutes or until sauce bubbles. Garnish with parsley, if desired. Makes 4 servings.

Published by – COOKINDEX- Division of H.S. Stuttman Co.,Inc., New York ©Copyright 1956 Tested Recipe Institute, Inc. New York

Irish Stew

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irish_stew

3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubes
2 cups boiling water
1 1/2 cups frozen cauliflower (10-oz package), thawed
1 1/2 pounds cooked lamb, cubed
2 cups drained canned carrots
8 ounces drained, cooked parsnips, diced
1 tablespoon dehydrated onion flakes
2 teaspoons parsley flakes

Dissolve broth mix in water. Add cauliflower, and cook 4 minutes, until tender but crisp. Add lamb, carrots, parsnips, onion flakes, and parsley flakes. Simmer 15 minutes. Divide evenly. Makes 4 dinner servings.

Pantry Stew

2 cups tomato juice
3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubs
1 tablespoon vegetable flakes
1 tablespoon dehydrated onion flakes
1 tablespoon pepper flakes
1 tablespoon celery flakes
8 ounces drained, canned tuna fish
2 slices whole-wheat toast

Combine tomato juice, broth mix, vegetable flakes, onion flakes, pepper flakes, and celery flakes in saucepan. Cook over low heat 10 minutes, or until vegetable flakes are soft. Add tuna fish and cook 5 minutes longer. Serve over toast, divided evenly. Makes 2 luncheon servings.

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

Shamrock & Shamrock Sandwiches

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shamrock

Shamrock Sandwiches

St. Patrick’s Day is a bully time to give a party, whether you’re Irish or not. And whether or not you’re Irish you’ll appreciate the robust taste of Irish whisky any time of the year. It seems curious to add a liqueur such as crème de menthe to Irish whiskey; but try it, along with the smashing cocktail sandwiches, and you’ll be in fro two agreeable surprises.

Thin sliced white sandwich bread
2 medium cucumbers, peeled, seeded, and finely chopped
1/4 cup finely chopped onion
1 cup mayonnaise
2 cups finely chopped parsley
Shamrocks, if available, for garnish or fresh watercress or parsley sprigs

Cut desired number of 3-inch bread rounds from sandwich bread. Spread bread rounds lightly with mayonnaise on both sides and on edges of rounds. Place on wax paper on tray and refrigerate 1 hour.

Press chopped cucumber in cheese cloth or food strainer to drain excess fluid; place in mixing bowl with chopped onion. Add mayonnaise by tablespoonfuls to make lightly sticky.

Spoon cucumber-onion mixture onto bread rounds and top with bread rounds; roll top, bottom, and sides of sandwiches in chopped parsley to coat; secure with cocktail skewer. Place on serving tray.

Refrigerate, lightly covered with plastic wrap until serving time. Serve garnished with sprays of shamrocks or parsley or watercress sprigs.

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

Everybody’s Irish & Haggerty

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everybody_irish

Haggerty

This cheese and potato pie may be a little tricky for beginning cooks, but once you have mastered it you’ll want to try it again and again; it goes well with Irish whiskey and, with a chop or an omelet, fills out a dinner menu nicely, too.

3 medium potatoes
1 large white onion
3 tablespoons cooking oil
1 teaspoon ground celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Cheddar cheese
1 tablespoon butter

Peel potatoes and cut into paper-thin slices, using slicing attachment to food processor if available. peel onion and slice thinly.

Heat cooking oil in heavy skillet and place 1/2 of potatoes in pan; sprinkle a little of the celery seed, salt, pepper, and 1/2 cup cheese over potatoes.

Place onions on top of cheese; sprinkle a little of the seasonings. Place remaining potatoes slices on top and sprinkle with remaining cheese and seasonings. Dot with butter.

Cook over medium heat, covered, until top layer of potatoes is tender, about 20 minutes. Slip Haggerty carefully onto place; slip from plate, to side down, back into skillet. Cook additional 15 minutes uncovered.

To serve, cut into wedges.
Yield 4-6 servings.

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