Applesauce – Quick Cranberry Sauce – Cranberry Relish I and II

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Molded Cranberry Sauce

4 cups (1 pound) cranberries
2 cups water
2 cups sugar

Wash and pick over berries. Put berries and water in a saucepan; cook, stirring occasionally, until all berries pop open. Put through a fine sieve or strainer. Return pulp to pan. Add sugar and stir well. Boil 3 to 5 minutes; pour into a quart mold or bowl. Chill until firm. Makes 1 quart.

Cranberry Relish I

2 cups cranberries
1 orange
1 cup sugar
1/2 cup chopped nuts

Wash and pick over berries. Cut orange in quarters and remove seeds. Put berries and orange through a food chopper. Stir in sugar and nuts. Makes about 1 pint.

Cranberry Relish II

Prepare Cranberry Relish I. Mix in contents 1 can (8 oz) crushed pineapple and 1/2 cup seedless raisins. Makes 3 cups.

Cran-Applesauce

Combine 3 cups Applesauce and 1 cup Cranberry Sauce (see recipes on card). Makes 1 quart.

To Serve Applesauce

For breakfast, serve plain or with cream. For main dish accompaniment, serve hot or cold with ham, pork, duck, or goose. For dessert, serve chilled, topped with whipped cream, sour cream or ice cream.

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

Frank-Veggie Hot Pot

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This quick-to-fix meal is economical and tasty. you can use either turkey or beef frankfurters.

For 4 servings you will need:
1 lb turkey or beef frankfurters
1 can (10 1/2 oz) chicken broth plus water to equal 3 cups liquid
1 cup elbow macaroni
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. black pepper
1 pkg. (10 oz) frozen mixed vegetables
1 small onion, diced
1/3 cup each sour cream and mayonnaise, optional
Chopped fresh parsley, chives or green pepper

Tips: You may use cooked, diced turkey or pork in place of the frankfurters, if desired or other shapes of pasta for the elbow macaroni. Whole wheat macaroni adds a nice flavor and color as well.

For 2 servings:
Half of the ingredients

For 8 servings
Double the ingredients but use only 5 1/2 cups liquid. Increase cooking time to 20 min.

Preparation:

1. Cut frankfurters into 1-inch pieces. Set aside.

2. Heal to boiling chicken broth and water in heavy saucepan or Dutch oven. Add macaroni, basil, salt and black pepper. Return to boiling. Cook, uncovered, for 5 min.

3. Stir in frankfurters, vegetables an onion. Simmer 5 min. longer until macaroni is tender, vegetables are cooked and water is almost all absorbed.

4. Fold in sour cream and mayonnaise, if used. Garnish with chopped fresh parsley, chives or green pepper before serving.

Good served with: Chilled spiced tomato juice, green salad, fresh fruit for dessert.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Vitello Tonnato

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4-lb boned leg of veal, rolled and tied
1 large carrot, pared and cut up
1 celery stalk, cut up
1 large parsley sprig
1 medium onion, peeled and studded with 2 whole cloves
1 large garlic, split
1 teaspoon salt
Tuna Sauce (below)

1. Day before serving: In 8-quart kettle, combine all ingredients (except Tuna Sauce) with 3 1/2 quarts water. Bring to boiling: reduce heat; simmer veal, covered, 2 hours, or until tender. Remove veal from stock. (If desired, run meat under broiler to brown.) Cool; refrigerate overnight.

2. Next day: Strain stock; reserve 1 1/2 cups for Tuna Sauce.

3. To serve: Slice veal thin. Arrange slices in row in center of shallow dish. Pour Tuna Sauce around veal. If desired, garnish with anchovy fillets and capers, as pictured. Serves 12.

Tuna Sauce For Vitello Tonnato

2 cans (7-oz size) tuna, drained
2 cans (2-oz size) anchovy fillets, undrained
2 cups sliced celery
1/2 teaspoon dried rosemary leaves
1/2 cup sliced carrot
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne
2 tablespoons capers, drained
Reserved veal stock

1. In medium saucepan, combine tuna with anchovies, remainder of ingredients, and 1 1/2 cups veal stock.

2. Bring to boiling; reduce heat; simmer, covered, 1/2 hour. Remove from heat; cool. Turn into blender container, half at a time. Blend, covered, a few seconds, until blended, not smooth. Refrigerate.

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

Hot Dog Cheesies

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Drop into a saucepan of boiling water (2 cups) 8 frankfurters
Lower heat; cover and simmer 5 to 8 minutes

Spread 1 side of 8 slices bread
with soft butter, prepared mustard

Place bread slices on baking sheet.
Top each slice with 1 slice process American cheese

Place a frankfurter on top of each cheese slice. Fold over to make a triangle shape. Fasten with wooden picks. Melt in small pan over low heat 1/4 cup butter.

Brush each triangle with the melted butter.

Set control at broil and/or 550°.

Broil sandwiches with tops 4 to5 inches from heat about 2 minutes or until golden brown, 8 servings.

Serve with mugs of piping hot vegetable soup.

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

Barbecue Sauce

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Barbecue Sauce

2 cups tomato purée
2 tablespoons dehydrated onion flakes
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1/2 teaspoon basil leaves
1/4 teaspoon barbecue spice
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Salt to taste

Combine all ingredients in saucepan. Cook 5 minutes, stirring frequently. Use for meat, chicken or fish. Divide evenly. Makes 4 servings, about 1/2 cup each.

Chicken Barbecue Sauce

1 cup Tangy Tomato Sauce*
1/2 cup cider vinegar
2 tablespoons dehydrated onion flakes
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon mustard powder
1/2 teaspoon pepper
4 (10-ounce each )skinned chicken pieces
Parsley

Combine all ingredients, except chicken and parsley; divide in half. Brush chicken pieces with half the sauce. Barbecue as usual, basting repeatedly with sauce, until done to taste. Heat remaining sauce; pour over chicken. Garnish with parsley, Divide evenly. Makes 4 servings.

*See Sauces, Preserves, Dressings; Card #23

Tangy Tomato Sauce

3 cups tomato purée
1/2 cup wine vinegar
Artificial sweetner to equal 4 teaspoons sugar, or to taste
3/4 teaspoon garlic powder, or to taste

Combine all ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes to thicken. Divide evenly. Makes 12 servings, about 1/4 cup each.

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

Hallowe’en Punch and Party Fare

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Cooking time: 10 mins.
Preparation time: 10 mins.
Main cooking utensils: saucepan, punch bowl

For 12 servings you need:

2 2-in cinnamon sticks
6-8 cloves
little ground nutmeg
grated rind of 2 oranges
1 1/4 cups concentrated lemon drink
1 1/4 cups concentrated orange drink
5 cups cider
soda water (optional)

Decoration:
2 apples, thinly sliced
1 orange, thinly sliced

Savory boats:
2 French loaves
1 lb ham, 1 head celery
4 dessert apples
1 green sweet pepper
1 red sweet pepper
3 firm tomatoes, mayonnaise

Garnish:
orange slices, grapes

1. Simmer cinnamon, cloves, nutmeg, and orange rind in mixed concentrated fruit drink for 10 minutes

2. Strain through cheesecloth, add the cider

3. Add soda water if used.

TO SERVE: In a punch bowl on ice, decorated with apple and orange slices

Savory boats: Scoop out some of the center crumb from the loaves. Dice the ham, celery, apple, peppers, tomatoes. Mix with the mayonnaise. Fill the loaves. Garnish with slices of orange and grapes.

Party cake: Sandwich two layer cakes together with jam; cover top and sides with your favorite frosting. Decorate with crystallized orange and lemon slices and walnut halves.

Party ideas: Cut faces in rosy apples, top with witches’ hat and candles; fix black paper cat onto punch bowl.

Printed in Canada © Copyright Paul Hamlyn Ltd. 1967

Creamy Dried Beef Mold

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1 envelope unflavored gelatin
1/2 cup cold water
1 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
2/3 cup skim milk
1 can (8 ounces) lima beans, drained
1 jar (2 1/2 ounces) dried beef, finely cut up (see note)
2 medium stalks celery, chopped (about 1 cup)
1/4 cup grated American cheese food
1 tablespoon lemon juice
2 teaspoons instant minced onion
Celery leaves

Sprinkle gelatin on cold water in saucepan to soften; stir over low heat until gelatin is dissolved. Remove from heat. Mix mayonnaise and mustard in medium bowl; beat in gelatin mixture. Stir in milk. Cover and refrigerate until slightly thickened, 30 to 45 minutes.

Stir in beans, beef, celery, cheese, lemon juice and onion. Pour into 4-cup mold. Refrigerate until firm, about 3 hours. Unmold and garnish with celery leaves. 4 to 6 servings.

Note: If dried beef is too salty, pour boiling water on it and drain.

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

Chocolate Cream Cheese Brownies & Jack O’Lantern Cookies

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Chocolate-Cream Cheese Brownies

Melt one 4-ounce package sweet cooking chocolate and 2 tablespoons butter; cool. In bowl beat together 2 eggs and 1 teaspoon vanilla; gradually add 3/4 cup sugar. Beat till thick and lemon-colored. Stir together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add to egg mixture. Beat well. Blend in chocolate mixture and 1/2 cup chopped walnuts; set aside.

Cream together one 3-ounce package softened cream cheese and 1/4 cup sugar till fluffy. Blend in 1 egg and 1/2 teaspoon vanilla. Spread half of the chocolate in a greased and floured 8x8x2-inch baking pan. Pour cheese mixture over; top with remaining chocolate mixture. Swirl layers to marble. Bake in 350° oven for 40 to 50 minutes. Cool. Cut into squares. Makes 16 brownies.

Jack O’Lantern Cookies

In mixer bowl cream together 1 cup softened butter or margarine and 1 1/2 cups granulated sugar till light and fluffy. Add 3 eggs, one at a time, beating well after each. Stir in 1 teaspoon vanilla. Stir together 3 1/2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually blend into creamed mixture. Chill thoroughly, about 3 to 4 hours. On well-floured surface, roll dough 1/8 inch thick. Cut with pumpkin=shaped or round cookie cutter. Bake on ungreased cookie sheet in a 375° oven for 6 to 8 minutes. Cool on rack.

To make frosting, add enough light cream or milk (about 4 to 5 tablespoons) to 4 cups sifted powdered sugar in a bowl to make of spreading consistency. Stir in 1 teaspoon vanilla, 12 drops yellow food coloring, 4 drops red food coloring, and dash salt. Spread frosting on cooled cookies. Decorate faces with raisins, gumdrops, jelly beans, candy corn, and tiny marshmallows. Makes 5 1/2 dozen cookies.

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

Mini Hot Dog Roast

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1 large head red cabbage (about 3 pounds)
2 cans (about 2 1/2 ounces each) cooking fuel
Assorted relishes
Mini buns (below)
2 can (8 ounces each) cocktail wieners

Cut cabbage in half; place each half cut side down on a tray. Hollow out center of each cabbage half; insert 1 can of cooking fuel in each hollow. Spear relishes with wooden picks; insert in base of cabbage halves. Prepare Mini Buns.

Heat wieners in boiling water 5 minutes; drain. Ignite cooking fuel. Your guests can toast their own wieners over the flaming cabbage. 6 to 8 servings.

Mini Buns

2 1/4 cups biscuit baking mix
1/2 cup shredded Cheddar cheese (about 2 ounces)
1/2 cup cold water
1 tablespoon prepared mustard
1 tablespoon catsup
Catsup
Prepared mustard

Heat oven to 450°. Stir baking mix, cheese, water, 1 tablespoon mustard and 1 tablespoon catsup to a soft dough; beat vigorously 20 strokes. Gently smooth into a ball on floured cloth-covered board. Knead 5 times. Roll into rectangle, 14×10 inches, about 1/4 inch thick. Cut into 2-inch squares.

Spread about 1/2 teaspoon catsup or mustard on half of each square; fold in half. Place on ungreased baking sheet. Bake until brown, 8 to 10 minutes. Serve warm.

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

Freezer-To-Oven Veal Dinner

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2 pounds ground veal
1/2 cup tomato juice
1/4 cup dehydrated onion flakes
1 tablespoon Worcestershire sauce
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup sliced mushrooms
4 radish slices
Parsley sprigs

ADVANCE PREPARATION: Combine veal, tomato juice, onion flakes, Worcestershire, salt, pepper, and garlic powder; mix well. Form two-thirds of the mixture into a loaf. Place mushrooms on veal, in an even layer, 1/2 inch from edges of pan. Top with remaining veal mixture. Mold firmly, being sure veal totally covers mushrooms. Wrap in freezer wrap. Freeze until needed.

FINAL PREPARATION: Thaw veal loaf. Bake on a rack at 375°F (moderately hot oven) for 1 hour, or until well done. Arrange on serving platter. Garnish with radish slices and parsley sprigs. Divide evenly. Makes 4 dinner servings.

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