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.

Toadstool Ring

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Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: 8-in. layer cake pan, cookie sheet
Oven temperature: 200-250°F.

For 8 servings you need:
1 cup plus 1 tablespoon butter
3 tablespoons sugar
1/3 cup clear honey
1/3 cup cocoa powder
3 cups graham cracker crumbs
1 1/2 cup matzo crumbs
1 cup raisins

Toadstools:
1 egg white
1/4 cup sugar

Icing:
6 tablespoons butter
1 1/2 cups sifted confectioners’ sugar
1 tablespoon cocoa powder
3 tablespoons green tinted shredded coconut*

1. Cream butter and sugar.

2. Add honey and cocoa and beat well.

3. Work in crumbs and raisins.

4. Press into an ungreased layer cake pan and leave overnight pressed well down.

5. Beat the egg white very stiffly, gradually beat in half sugar, then fold in the rest.

6. Either pipe the rounds and stalks of toadstools or spoon these onto the buttered cookie sheet.

7. Dry off in the oven until crisp.

8. Cream the butter, confectioners’ sugar and cocoa, spread over top of the cake and over the underside of the toadstools.

9. Stand the toadstools on the cake and put green colored coconut around the edge, and the edge of the plate.

*To Tint coconut green: Put approximately 4-5 drops green food coloring on a plate, gradually work the coconut into this, allow to dry before using.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Lardy Cake

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Cooking time: approx. 45 mins.
Preparation time: 25 mins. plus 15 mins. stage 1, 1 -1/2 hours first rising, 30-40 mins. second rising.
Main cooking utensil: oblong cake pan 12 by 7 ins. or 8-in. spring form pan, or cook on flat roasting pan.
Oven temperature: 400-425°F.* Reduce after no mins. if necessary.

For 14 servings you need:
Bread dough:
1/2 oz. compressed yeast or 2 teaspoons dry yeast
1 teaspoon sugar
approximately 1 cup tepid water
4 cups all-purpose flour
1/2-1 teaspoon salt

Filling:
1/2 cup lard, 1/2 cup sugar, 2/3 cup currants, little spice

Glaze:
3 tablespoons sugar mixed with 3 tablespoons water

1. Cream compressed yeast with sugar, add the tepid water, a little flour. Or blend dry yeast with sugar, little liquid, stand until softened, cream, add rest of liquid and little flour.

2. Put in warm place until covered with bubbles, add to sifted flour and salt.

3. Knead thoroughly, cover with dish towel or plastic wrap, allow to rise until double original size.

4. Knead again until smooth, roll out on a floured board to a neat oblong.

5 Put half lard in small pieces over two thirds of dough.

6. Sprinkle with half sugar, fruit and spice, then fold in three, brining the uncovered piece of dough over first.

7. Give half turn, repeat 5 and 6.

8. Turn again, roll to neat oblong, fold, turn, and re-roll.

9. Fold once more then roll out to fit warmed pan; score the top.

10. Cover, allow to rise, bake in center of oven until golden brown, then remove from pan. Test- knock base, cake should sound hollow. Glaze at once.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Circle Hot Dogs/Coconut Pie

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Circle Hot Dogs

8 skinless frankfurters
2 small tomatoes, each cut into 4 slices
8 slices process American cheese
4 hamburger buns, split and toasted
8 pickle slices

Make cuts almost to bottom of frankfurters: place in ungreased baking pan. Place a tomato slice and a cheese slice on each bun half; place on ungreased baking sheet.

Set oven control to broil and/or 550°. Broil frankfurters with tops 4 to 5 inches from heat until brown and curled, 2 to 3 minutes. Place frankfurters on cheese-topped buns. Broil until cheese is melted, 3 to 4 minutes. Garnish with pickle slices. 4 to 6 servings.

Coconut Pie

1 1/2 cups milk
1 cup sugar
1/3 cup biscuit baking mix
3 eggs
1 tablespoon butter or margarine, softened
1/2 teaspoon almond extract
1 1/2 cups flaked coconut
Whipped topping
Raspberry preserves

Heat oven to 350°. Beat milk, sugar, baking mix, eggs, butter and extract in large mixer bowl on low speed 1 minute. (Mixture may be lumpy.” Stir in coconut; pour into greased 9-inch pie plate. Bake until edge is golden, about 45 minutes. Cool. Garnish with topping and preserves.

Menu Mates: Potato chips, celery sticks.

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

Rice-Sausage Squares

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Preparation time: 15 min.
Cooking time: 15 min.
Baking time: 25 min.
Oven temperature: 400° F

Quick and economical, these squares are as delicious as they are hearty and satisfying.

For 4 servings you will need:
3/4 cup uncooked long grain rice
1 1/2 cups boiling water
1 lb pork sausage meat
1 cup meatless spaghetti sauce or pizza sauce
1 tsp. instant minced onion
2 Tbsp. water
2 eggs, slightly beaten
1 tsp. seasoned salt
1/2 tsp. dried oregano leaves, crumbled
12 thin triangles of Monterey Jack or Cheddar cheese

For 2 servings:
Half of the ingredients. Use a 1-quart baking dish.

For 8 servings:
Double the ingredients. Use 2 baking dishes.

Preparation:

1. In a saucepan, combine rice and boiling water. Bring to a boil. Cover and simmer for 15 min. or until rice is tender (do not add salt). Drain, if necessary.

2. Crumble sausage meat into large skillet. Cook over medium heat until lightly browned. Drain fat and discard but add 1 Tbsp. to the spaghetti sauce.

3. Mix onion and cold water. Let stand for 2 or 3 min. to reconstitute. Stir in rice, sausage, eggs and seasoned salt.

4. Pack mixture into ungreased shallow 8-inch square baking dish, smoothing top. Spread with spaghetti sauce. Sprinkle with oregano.

5. Bake at 400° F for 20 min. Arrange cheese triangles in a pattern on top. Bake 5 min longer. Cut into 4 squares and serve hot.

Good served with: Peas and a tomato and lettuce salad.

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

Hamburger Dressing Bake

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1 pound ground beef
1/2 cup quick-cooking oats
1/4 cup Thousand Island salad dressing
1 egg
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 medium onion, finely shopped (about 1/2 cup)
1/3 cup chopped celery
6 cups soft bread cubes
1/2 cup water
1 teaspoon dried sage leaves
1 can (11 ounces) condensed Cheddar cheese soup
1/2 cup water

Mix ground beef, oats, salad dressing, egg, salt and pepper. Shape mixture into 4 patties about 3/4 inch thick. Brown patties in 10-inch skillet over medium heat; drain. Place patties in ungreased baking dish. 10 x 6 x 1 3/4 inches or 11 3/4 x 7 1/2 x 1 3/4 inches.

Heat oven to 350°. Heat butter in skillet until melted. Cook and stir onion and celery in butter until onion is tender, about 3 minutes. Remove from heat. Stir in about 1/3 of the bread cubes. Add remaining bread cubes, 1/2 cup water and sage; toss. Spoon bread mixture onto patties.

Heat soup and 1/2 cup water in skillet until hot; pour on bread mixture. Bake uncovered until top is golden and bubbly, about 40 minutes. 4 servings.

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

Sausage and Savory Cabbage

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Cooking time: 40 mins.
Preparation time: 15 mins.
Main cooking utensil: shallow flameproof casserole with lid (see stage 1)
Oven temperature: 350-375°
Oven position: above center

For 4 servings you need:
2 tablespoons margarine
10 oz. skinless sausages*
1 large onion
1 large leek or another onion
1 lb. firm cabbage *use heart of cabbage or white Dutch cabbage)
1/2 lb. tomatoes
seasoning

*There is no need to defrost frozen sausages before cooking

1. Melt the margarine in the flameproof casserole. If you do not have this type of casserole then use a skillet plus an ovenproof casserole.
2. Fry the sausages until golden brown, lift out of the skillet onto a plate.
3. Peel the onion and slice thinly; wash and slice the leek.
4. Toss the onion and leek in the margarine remaining in the pan for 5 minutes.
5. Add the finely-shredded cabbage and the skinned, deseeded, and chopped tomatoes; continue cooking for a few minutes.
6. Season the mixture well; if using a flameproof casserole put on the lid and transfer to the oven; if using an ordinary skillet tip into the ovenproof casserole and cover.
7. Bake for 20 minutes in a 350-375° F. oven.
8. Remove lid, add the sausages and heat for a further 10 minutes.

TO SERVE: Hot with baked potatoes.
TO VARY: This dish, like many other casserole dishes, may be cooked in a covered saucepan over a very low heat.

©Copyright The Hamlyn PUblishing Group Ltd 1973, Printed in Canada.

Très Chic Pic-Nique

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Chilled Cornish Hens

4 Rock Cornish hens (1 to 1 1/4 pounds each)
Melted butter or margarine
1/3 cup sugar
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 teaspoon ginger

Thaw hens if frozen. Heat oven to 350°. Wash hens and pat dry. Place breast side up on rack in open shallow roasting pan; brush with butter. Do not add water. Do not cover. Roast 1 1/2 hours, brushing often with butter.

While hens roast, stir together sugar and cornstarch. Blend in soy sauce and ginger. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool.

Brush hens with soy mixture. Roast 20 minutes longer, brushing hens 2 more times with soy mixture. Remove from oven; pour remaining sauce over hens. Cool. Serve chilled. 4 servings.

Blue Cheese-Fruit Salad

Cut 1 pineapple into chunks; place in shallow glass dish. Sprinkle with 1/3 cup sugar; cover and chill. Remove pits from 1/2 pound dark sweet cherries. Arrange crisp lettuce on large platter. Drain pineapple if necessary; place on lettuce with cherries.

Accompany with bowl of crumbled blue cheese and cruet of salad dressing. Pour dressing over fruit and sprinkle with cheese. 4 to 6 servings.

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