Turkey Loaf

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turkey_loaf

Cooking time: 5 mins.
Preparation time: 15 mins
Main cooking utensil: 9-by-5-in loaf pan

For 6 people you need:
1/2-3/4 lb cold turkey
1/4 lb cooked ham
1 medium onion
2 tablespoons butter
2 green sweet peppers
1-2 sharp apples
3 3/4 cups cream of chicken soup
3 envelopes unflavored gelatin
1/3 cup water
seasoning

Garnish:
parsley

To serve:
cream cheese
salad
fruit

1. Chop or grind turkey and ham.

2. Peel and slice the onion and toss in hot butter for 2-3 minutes

3. Mix together turkey, ham, and onion with chopped peppers, apples, and soup.

4. Soften gelatin in the water for a few minutes and heat gently in bowl over hot water to dissolve.

5. Add to soup mixture and stir well. Season to taste

6. Pour into the loaf pan and allow to set for 3-4 hours. It may be lightly frosted after setting by putting into freezing compartment of refrigerator for 1/2-1 hour.

7. Turn out onto a dish and garnish with parsley.

TO SERVE: With cream cheese, salad and fruit

TO VARY: Use chicken in place of turkey.

TO STORE: In refrigerator.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Baked Alaska Pie

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baked_alaska_pie

1 stick or 1/2 packet of our pie crust mix
1 pint each chocolate, pistachio, and strawberry ice cream
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Pre pare 9-inch Baked Pie Shell as directed on package. (For a firmer pie shell, freeze about 30 minutes before filling.) Quickly pack scoops of ice cream, alternative flavours, into pie shell. Freeze until firm.

Heat oven to 500°. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

Working quickly, heap meringue onto ice cream; spread over ice cream; carefully sealing the edge of crust. Bake 3 to 5 minutes until top is light brown. Serve immediately.

This pie can be frozen up to 1 month. Place pie in box immediately after baking, wrap box in freezer wrap and freeze. Fifteen minutes before serving, remove pie from freezer.

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

Ham à la King

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ham_a_la_king

1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 cups milk
1/4 cup diced green peppers
1 6-ounce can sliced mushrooms, drained
2 cups diced cooked ham
2 hard cooked eggs, diced
2 tablespoons chopped pimento
6 patty shells or toast cups

Melt butter in a saucepan over low heat. add and blend in flour, salt and mustard. Slowly add milk, while stirring. Cook until sauce is thickened. Add green peppers, mushrooms, ham, eggs and pimento; pour into patty shells.

Serves 6
Preparation time: 30 Min
Approximate calories per serving: 480

Suggested Menu
Ham à la King
Potato Chops
Spiced Beet Salad
Buttered Peas and Carrots
Orange Ice and Cookies

From the Kitchens of Dorothy Taylor

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

Curried Pea Soup

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curried_pea_soup

1 pound green split peas (about 2 1/4 cups)
5 1/2 cups water
1 cup chopped cooked ham (about 4 ounces)
2 teaspoons salt
1 teaspoon instant minced onion
1 teaspoon curry powder
1 cup water
1/2 cup cocktail peanuts
1/2 cup chutney
1/2 cup toasted coconut (see note)

Heat peas and 5 1/2 cups water to boiling in Dutch oven. Boil 2 minutes; reduce heat. Stir in ham, salt, onion and curry powder. Cover and simmer until peas are mushy, about 1 hour.

Stir in 1 cup water. If necessary, add more water to desired consistency. (Soup will thicken as it stands.) Serve soup with side dishes of peanuts, chutney, and toasted coconut. 8 servings.

Note: To toast coconut, spread on ungreased baking sheet and bake in 350° oven, stirring frequently, until golden brown, about 15 minutes.

S-T-R-E-E-T-C-H IT WITH PEANUTS!

Peanuts are such a rich source of protein that 1/3 cup can be substituted occasionally for a 2 – to 3-ounce serving of meat. Provide a gallery of peanut garnishes and snacks for your family and watch the protein show.

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

Crown Roast of Lamb

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crown_roast_lamb

1 (2 1/2 pound) trimmed crown roast of baby lamb
Salt to taste
Pepper to taste
2 tablespoons vinegar
6 cups eggplant (1 1/2 pounds), cubed
4 ounces diced onion
1 medium green pepper, seeded and diced
1 medium tomato, peeled and diced
1/2 teaspoon basil
12 mushroom caps, (optional)

Season crown with salt and pepper. Sprinkle with vinegar. In a non-stick skillet, cook eggplant, onion and green pepper until vegetables are tender. Add tomato. Season with salt, pepper, and basil. Cook until vegetables are done.

Roast lamb on a rack, in 325° F oven until done, about 1 hour. Arrange lamb in crown on platter. Pile stuffing mixture into center of crown of lamb, covering bone tips with mushroom caps, if desired. Carve between rib bones. (Weight Watchers® Members: Weigh portions.) Make 4 dinner servings.

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

Spaghetti with Meat Balls – Half Hour Sauce

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spaghetti_meatballs

1/4 cup minced onion
1 clove garlic, minced
1/4 cup olive oil or cooking oil
2 cans (6 oz. ea) tomato paste
3/4 cup water
1 can (29 oz.) tomatoes
1 bay leaf
1 1/4 tsp. salt
1/2 cup minced onion
1 1/2 lb. ground beef
1/8 tsp. pepper
1/4 tsp. marjoram
1/3 cup minced parsley
1 egg, slightly beaten
1 slice bread, coarsely crumbled
Hot cooked spaghetti
Grated Parmesan cheese

Sauté the 1/4 cup onion and garlic in 1 tablespoon of the olive oil until lightly browned. Put into a sauce pot. Add tomato paste, water, tomatoes, bay leaf and 1/4 teaspoon of the salt. Bring the mixture to a boil; reduce heat to low and simmer.

Meanwhile, heat another tablespoon oil in the skillet. Add the 1/2 cup onion; cook, stirring occasionally, until soft. Combine the onion, remaining 1 teaspoon salt, beef and next 5 ingredients. Shape meat mixture into bite-size balls. Heat the remaining oil in the skillet. Brown the meat balls in the oil, turning often to brown evenly. Add browned meatballs to the sauce. Cook sauce with meat balls 3/4 hour longer or until sauce has thickened and meat balls are cooked. Stir sauce occasionally. Arrange spaghetti on a platter. Spoon sauce over it and arrange meat balls around outer edge of platter. Serve with grated Parmesan cheese. Makes 8-10 servings.

Half Hour Sauce

Mince 1 garlic clove and chop 1 medium onion; brown in 2 Tbsp. olive oil. Add contents of 2 cans (8 oz. ea.) tomato sauce, 3/4 cup water, 1/2 tsp. oregano. Simmer sauce over low heat, stirring occasionally, about 30 minutes. Makes about 1 cup.

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

New Year’s Eve Bubbly & Cassoulet

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new_year_bubbly

Cassoulet, the French triumph over baked beans, is an enviable dish to serve at a New Year’s party; if you plan ahead, you will reserve 2 cups of the Christmas goose meat to lend an inimitable touch to the cassoulet. Ham Madrielene and Russian Salad complement Cassoulet most favorably for a New Year’s Eve buffet dinner to serve 24.

2 pounds dried Great Northern beans
12 cups water
3 pounds pork sausage links
2 pounds boneless beef chuck, cut into 1 inch cubes
1 pound bacon, chopped
2 cups cooked goose meat
4 cups chopped onion
6 cloves garlic, minced
2 teaspoons rosemary
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon cayenne
2 cups dry red wine
3 cups bean liquid
2 cups tomato paste

Wash beans; place in stock pot and add water; bring to boil. Boil 2 minutes only; remove from heat and let stand 1 hour. Bring to low boil and simmer until tender; about 3 hours. Drain beans. Preheat oven to 350 F.

Cut sausage links in half and brown in skillet; remove and drain. Brown beef and bacon; drain. Place beef, bacon, goose, onions, garlic and seasonings in 6-quart casserole; add wine and bake in 350F oven 1 hour.

Add beans, sausage, and tomato paste. Stir lightly; add 1 cup bean liquid; bake, covered 1 1/2 hours or until beans are tender. For crisp crunchy top, bake uncovered last 30 minutes.

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

Stuffed Pepper Casserole

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stuffed_pepper_casserole

6 large green peppers (about 2 1/2 lb)
2 tablespoons margarine, melted
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb) tomatoes, undrained
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 lb ground chuck
1 1/2 cups cooked white rice

1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers.

2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat, and simmer 5 minutes. Drain peppers; set aside.

3. In hot margarine in medium skillet, sauté chopped green pepper, onion and celery, 3 to 5 minutes, until tender.

4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teapoons salt, and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.

5. Preheat oven to 350F.

6. Meanwhile, in large mixing bowl, combing egg, remaining salt and pepper, and Worcestershire. Beat with spoon to blend.

7. Add chuck, rice, and 1 cup of tomato mixture, mixing well.

8. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers.

9. Bake, uncovered, 1 hour.

Makes 6 servings.

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

Christmas Candle Salad

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christmas_candle_salad

1 1/2 envelopes ( 1 1/2 tablespoons) unflavored gelatin
1/3 cup cold water
2 cups canned cranberry juice cocktail
4 ripe bananas
8 salted almonds
Mayonnaise
Salad greens

Soften gelatin in cold water. Heat cranberry cocktail to boiling; add to gelatin and stir to dissolve gelatin. Pour into 8 small, star-shaped molds. Chill until firm; unmold. Cut out and remove a small circle from center of each star the same diameter as the bananas. Peel bananas; cut in halves, crosswise. Insert 1/2 banana in center of each of each star as shown. Top each “cancdle” with a salted almond for a “flame”. Add a little mayonnaise to look like melted wax. Serve on salad greens with mayonnaise. Makes 8 servings.

Cherry and Banana Mold

Dissolve the contents of 1 package (3 ounces) lemon-flavored gelatin in 1 cup of boiling water; add and stir in 1 cup cold water. Chill gelatin, stirring often, until thick but not set. Fold in 1/2 cup well-drained, halved, canned pitted black cherries and 1 cup sliced ripe banana. Turn into 1-quart mold; chill until firm. Unmold, garnish with salad greens and serve. Makes 4 to servings.

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

Wassail

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wassail

6 cups apple cider or juice
1 cinnamon stick
1/4 teaspoon nutmeg
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon grated lemon eel
1 can (18 ounces) unsweetened pineapple juice (2 1/4 cups)
Orange Stars (below)
Cinnamon sticks

IN large saucepan, heat cider and one cinnamon stick to boiling; reduce heat. Cover; simmer 5 minutes. Uncover; stir in remaining ingredients except Orange Stars and cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl; float Orange Stars in bowl. Use cinnamon sticks as individual stirrers. 16 servings (about 1/2 cup each).

Orange Stars: Cut an orange into 1/4-inch slices. Insert 5 whole cloves at equal intervals in edge of each slice. Cut out a wedge peel and pulp between each 2 cloves.

Floating Cloved Oranges can be used instead or Orange Stars: Heat oven to 325°. Insert whole cloves about 1/2 inch apart in 3 oranges. Place in baking pan with just enough water to cover bottom of pan. Bake uncovered 30 minutes.

These oranges can be baked a day ahead. Cover and refrigerate until ready to serve.

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