Creamed Eggs on Fried Noodles

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creamed_eggs_noodles

2 tablespoons butter or margarine
1/2 cup celery, diced
1/2 pound fresh mushrooms, sliced
10 1/2 ounce can cream of chicken soup
1/4 cup milk
1/4 cup toasted slivered almonds
6 hard-cooked eggs, coarsely chopped
5 1/2 ounce can Chinese fried noodles
2 tablespoons parsley, snipped

Sauté celery and mushrooms in butter. Add soup and milk; heat until bubbly. Fold in almonds and eggs and gently stir until heated. Meanwhile, warm noodles in shallow pan in a 350° oven for 5 minutes. Arrange noodles on serving dish; pour creamed egg mixture on top and garnish with parsley.

Serves 4
Preparation time: 30 min
Approximate calories per serving: 440

Suggested Menu
Melon Ball Cocktail
Creamed Eggs on Fried Noodles
Dilled Peas
Angel Food Cake

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

Ham Snacks

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ham_snacks

Deviled Ham Rolls

Mix 4 cans (4 1/2 ounces each) deviled ham and 3/4 cup finely chopped olives; chill until firm. Shape mixture into 4 rolls. Blend 4 packages (3 ounces each) cream cheese, softened, and 1 tablespoon plus 1 teaspoon prepared mustard; spread over rolls. Cover; chill at least 2 hours.

Deviled Puffs

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal Flour
4 eggs
3 cans (4 1/2 ounces each deviled ham)
1 tablespoon horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup dairy sour cream

Heat oven to 400°. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.

Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft.

Mix deviled ham, horseradish, pepper, onion salt and sour cream; chill. Cut off tops of puffs; remove filaments of soft dough. Fill each puff with rounded teaspoonful ham mixture. 6 dozen appetizers.

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

Frankfurter Bake

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frankfurter_bake

Cooking time: 40 mins.
Preparation time: 15 mins
Main cooking utensils: saucepan, casserole or ovenproof dish
Oven temperature: 350-375° F.
Oven position: center

For 4-5 servings you need:

2 1/2 cups chicken stock or water and 1-2 chicken bouillon cubes
generous 1/2 cup long grain rice
2 carrots
2 onions
1/4 0 1/3 lb sliced green beans
3 tablespoons finely chopped green sweet pepper
seasoning
1 can frankfurters, approximately 1 1/2 lb.
1 can sweetcorn

1. Bring the stock or water and bouillon cubes to the boil.

2. Add the rice, bring to the boil, and simmer for 10 minutes.

3. Add the peeled diced carrots and onions, the beans, chopped green pepper, and seasoning; cook for a further 5 minutes.

4. Cut some of the frankfurters into thin slices, havel the remainder.

5. Mix the sliced franfurters and sweetcorn into the rice mixture, together with any liquid from the cans.

6. Spoon into the casserole or dish, top with the halved frankfurters and bake for 20 minutes or until the rice is tender in a 350-375° F. oven.

TO SERVE: Hot with mixed salads

TO VARY: Use diced cooked ham or cooked chicken in place of frankfurters or add neatly diced uncooked white fish at stage 2 together with a few shelled prawns or shrimp at stage 5.

Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1973

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.