Country Pate

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Cooking time: 2 1/4 hours
Preparation time: 20 mins.
Main cooking utensils: 1-quart ovenproof dish, deep baking pan
Oven temperature: 300-325°F
Oven position: center

For 6-12 servings you need:
3 bay leaves
4 slices bacon
1 lb pork liver
1/2 lb fat back
1 egg
3 tablespoons fine semolina flour
2 cloves garlic
pinch mixed herbs
1/2 teaspoon ground mace
1/2 teaspoon black pepper
1-2 teaspoons salt
3 tablespoons brandy

1. Grease the dish thoroughly.
2. Arrange the bay leaves in the bottom of the dish in the center
3. Line the dish with bacon
4. Grind or chop liver and fat back finely.
5. Add beaten egg, fine semolina, finely chopped garlic, herbs, mace, pepper, salt, and brandy.
6. Blend together well and turn into prepared dish.
7. Stand dish in a larger baking pan of hot water.
8 Cover with lid on aluminum foil.
9. Bake in a slow oven until firm.

TO SERVE: Allow to cool, turn out, and serve with hot toast and butter or a salad.

TO VARY: Use calf liver, add 2-3 chopped gherkins and little chopped onion at stage 5.

TO STORE: Melt a little butter, pour over pate to prevent drying. Pate will keep some time in a refrigerator, so it is worth making a large quantity.

©Copyright Paul Hamlyn Ltd. 1967

Zesty Cheddar Log

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4 ounces Cheddar cheese, grated
1/4 cup minced celery
1 tablespoon Worcestershire sauce
2 1/2 teaspoons curry powder
1 medium cucumber, scored and sliced

Combine Cheddar cheese, celery, and Worcestershire in a medium bowl. Shape into log, about 1 1/2 inches in diameter. Sprinkle curry powder on waxed paper. Roll cheese log in curry powder, coating it evenly. Wrap loosely in waxed paper. Chill at least 2 hours, to blend flavors. Slice and serve, evenly divided, with cucumber slices. Make 2 luncheon servings.

Cheddar-Pimento Log

4 ounces Cheddar cheese, grated
1/4 cup finely chopped pimentos
Dash hot sauce
3 tablespoons dehydrated parsley flakes
1 medium cucumber, scored and sliced

Combine Cheddar cheese, pimentos, and hot sauce in a medium bowl. Shape into log, about 1 1/2 inches in diameter. Sprinkle parsley flakes on waxed paper. Roll cheese log in parsley flakes, coating it evenly. Wrap loosely in waxed paper. Chill at least 2 hours to blend flavors. Slice and serve, evenly divided, with cucumber slices. Makes 2 luncheon servings.

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

Polish Sausage Boil

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1 pound fully cooked Polish sausage
1/2 to 3/4 cup beer or water

In covered skillet, simmer Polish sausage in beer 10 minutes. (if using uncooked Polish sausage, increase cooking time to 20 minutes.) 4 servings.

Serve with hot sauerkraut or Scalloped Potato Salad (below).

Scalloped Potato Salad

1 package of our scalloped potatoes
3 cups water
2 tablespoons salad oil
2/3 cup water
2 tablespoons white wine tarragon vinegar
1/2 cup mayonnaise or salad dressing
1/4 teaspoon prepared mustard
1/3 cup diced celery
1/2 cup finely chopped onion
4 hard-cooked eggs, chopped
2 tablespoons snipped parsley

Heat potato slices and 3 cups water to boiling. Reduce heat; simmer until tender, 15 to 20 minutes. Rinse with cold water; drain. Place in large bowl; cover and chill.

In saucepan, blend sauce mix and oil; stir in 2/3 cup water and the vinegar. Heat to boiling over medium heat, stirring constantly. Cover and chill.

Blend mayonnaise and mustard; mix with potatoes, celery, onions, eggs and parsley. 6 servings.

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

Carob Nut Brownies

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1/2 cup butter
1 cup raw sugar
2 eggs
1 teaspoon vanilla
2 tablespoons milk
2/3 cup sifted whole wheat pastry flour
1/2 teaspoon sea salt
1/2 cup carob powder
1 teaspoon baking powder
3/4 cup coarsely chopped walnuts
1/2 cup raisins or
2/3 cup shredded coconut

Carob Frosting:
1 cup raw sugar
1 tablespoon carob powder
1/3 cup light cream
2 tablespoons butter
1 teaspoon vanilla

Heat oven to 350°. Cream butter with sugar; beat in eggs, one at a time. Add vanilla and milk. Sift together salt, carob, sifted flour and baking powder; stir into egg mixture. Fold in nuts and raisins or coconut. Pour in greased 8-inch square baking pan. Bake 25 minutes until top looks dry. Cool and, if desired, frost with Carob Frosting. Makes 16 brownies at approximately 175 calories unfrosted or 225 frosted.

Carob Frosting: In a saucepan, stir sugar and carob with cream until dissolved. Stir over medium heat, until mixture forms soft balls when dropped into cold water or candy thermometer registers 235°. Remove from heat; add butter and vanilla. Cool to lukewarm; beat until thick enough to spread.

Preparation time: 45 Min.

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

Cheeseburger Pie

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1 stick or 1/2 packet of our pie crust mix
1 pound ground beef
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1/2 cup dry bread crumbs
1 can (8 ounces) tomato sauce
1/4 cup chopped onion
1/4 cup chopped green pepper
Cheese Topping (below)
1/2 cup chili sauce

Heat oven to 425°. Prepare pastry for 9-inch One-crust Pie as directed on package. IN medium skillet, cook and stir meat until brown. Drain off fat. Stir in salt, oregano, pepper, crumbs, 1/2 cup of the tomato sauce, the onion and green pepper. Turn into pastry-lined pie pan. Spread Cheese Topping over the filling.

Bake about 30 minutes. Cut into wedges. Stir together remaining tomato sauce and the chili sauce; serve with pie. 6 to 8 servings.

Cheese Topping

1 egg
1/4 cup milk
1/2 teaspoon each salt, dry mustard and Worcestershire sauce
2 cups shredded natural Cheddar cheese (about 8 ounces)

Beat egg and milk; stir in seasonings and cheese.

©Copyright 1972 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Savory Salmon-Tuna Loaf

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1 can (7 oz) chunk-style tuna
1 can (7 3/4 oz) salmon
2 tablespoons margarine
2 tablespoons chopped onion
1 cup soft white bread crumbs
2 eggs
3/4 cup milk
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice

SAUCE
1 can (1 lb) stewed tomatoes
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves

1. Preheat oven to 350F. Grease 8 1/2-by-4 1/2-by- 2 1/2 inch loaf pan. Place lightly greased strip of foil down center, letting it extend over ends.

2. Drain tuna. Drain salmon; remove skin and bones.

3. In hot margarine in small skillet, saute onion until tender. Stir in bread crumbs. Remove from heat.

4. In medium bowl, beat eggs slightly. Stir in milk, parsley, salt, Worcestershire, and bread crumb mixture. Fold in tuna, salmon, and lemon juice until well blended. Turn into prepared loaf pan. Bake 45 minutes, or until knife inserted in center comes out clean.

5. Meanwhile, make Sauce: Drain 1/4 cup liquid from tomatoes into small saucepan. Stir in cornstarch until dissolved. Stir in tomatoes, salt, thyme, and remaining liquid. Bring to boiling, stirring constantly. Keep warm.

6. Let loaf stand about 3 minutes. Loosen around edges with spatula. Holding foil, gently lift loaf onto serving platter, so brown crust is on top. Carefully remove foil. Serve loaf with sauce. Makes 6 servings.

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

Florentine Ring

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Cooking time: 1 hour
Preparation time: 25 mins.
Main cooking utensils: 8-in. ring mold, saucepan
Oven temperature: 350°F

For 4-6 people you will need:
2 lb spinach

White sauce:
1/4 cup butter
1/2 cup all-purpose flour
1 1/4 cups milk
seasoning
3 egg yolks
good pinch nutmeg

Filling:
1 lb. haddock or cod fillets
1 1/4 cups milk
1/4 cup all-purpose flour
about 1 cup grated cheese
seasoning

Garnish:
1/4 cup grated cheese
tomatoes

1. Cook spinach in a very little salted water. Drain well and chop.

2. Make a thick white sauce on the usual way.

3. Stir in the egg yolks and nutmeg, add the spinach, season well, and blend thoroughly.

4. Spoon into greased ring mold.

5. Place the mold in a pan of water, bake until firm – 40-45 minutes.

6. Meanwhile, simmer fish in milk until cooked. Drain and use liquid to make a whjite sauce for filling with the butter and flour.

7. Season and stir in grated cheese.

8 When spinach mold is cooked, turn onto a warm plate.

TO SERVE: Fill center of ring with flaked fish and pour over the cheese sauce. Sprinkle with grated cheese. Garnish with sliced tomatoes.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Tom Boy & Baby Hot Dogs with Pa’s Hot Dog Relish

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Baby Hot Dogs with Pa’s Hot Dog Relish

4 hot dog rolls
Mayonnaise and mustard
4 hot dogs
Pa’s Hot Dog Relish (see below)

Preheat oven to broil. Split hot dog rolls lengthwise and spread lightly with mustard and mayonnaise. Place under broiler and broil until bubbly and lightly toasted, about 1 minute.

Fry, broil, or boil hot dogs until heated through. Place hot dogs in hot dog rolls and close. Cut rolls in thirds, cutting crosswise, to form 12 miniature hot dog sandwiches. Secure with skewers and serve with additional mustard and mayonnaise and Pa’s Hot Dog Relish.

Pa’s Hot Dog Relish

1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimiento
1/4 cup diced celery
1/4 cup chopped gherkins
1 cup prepared mustard
1 cup catsup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce

Mix ingredients together and chill, covered, in refrigerator. Holds up to 5 days on refrigerator shelf.
Yield: About 2 1/2 pints.

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

Tuna-Corn Bake

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1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (9 1/4 ounces) tuna, drained and flaked
1 can (8 ounces) stewed tomatoes (reserve 3 tomato pieces)
1 cup coarsely crumbled corn chips
1/2 small green pepper, chopped (about 1/4 cup)
2 teaspoons instant minced onion
1/2 teaspoon chili powder
Dash of garlic salt
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup coarsely crumbled corn chips
Chili sauce (optional)

Heat oven to 350°. Mix soup, tuna, tomatoes, 1 cup corn chips, the green pepper, onion, chili powder and garlic salt in a greased 1 1/2 quart casserole. Sprinkle with cheese and arrange reserved tomato pieces in center. Sprinkle 1 cup corn ship around tomatoes, Bake uncovered until bubbly, about 30 minutes. Serve with chili sauce. 8 servings.

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

Curried Eggs

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Curried Eggs

1/4 cup butter or margarine
1/2 cup diced green pepper
1/2 cup diced celery
1/4 cup flour
1/2 teaspoon salt
1 teaspoon curry powder
2 cups milk
8 hard-cooked eggs, cut in half, lengthwise
1 quart hot, cooked macaroni
Diced, unpared apple

Heat butter in a saucepan. Add green pepper and celery: cook and stir until soft, but not brown. Add and stir in flour and next 2 ingredients. Slowly add and stir in milk. Cook and stir until thickened. Gently fold in eggs; pour over macaroni. If desired, garnish with diced, unpared apple. Makes 6 to 8 servings of Curried Eggs.

Cheese Delight

1/4 cup butter or margarine
2 medium-size onions, sliced
1/3 cup chopped green pepper
1/2 cup milk
1 can (11 ounces) condensed tomato soup
2 cups grated processed sharp cheese
3 egg yolks, well beaten

Heat butter in a saucepan. Add onions and green pepper; cook until soft, stirring occasionally. Add and stir in milk and soup. Add cheese; stir until melted. Add and stir a small amount of heated cheese mixture into egg yolks; add and stir into remaining cheese mixture. Heat 1 minute longer. stirring constantly. Serve on toast, if desired. Makes 6 servings.

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