Beef Burgundy Balls – Hot Ham Puffs

Leave a reply

Beef Burgundy Balls

1 pound round steak, ground
1 egg, well beaten
2 tablespoons flour
1 teaspoon salt
Dash pepper
4 teaspoons minced onion
1/2 teaspoon Worcestershire sauce
2 tablespoons Burgundy wine
Fine cracker crumbs
Fat or cooking oil

Combine first 8 ingredients; mix well. Form into small balls; roll in crumbs. Melt fat or pour cooking oil into a large skillet to a depth of 1 inch; heat to 375°. Fry meat balls 4 minutes or until brown. Serve hot on wooden cocktail picks. Makes about 24.

Hot Ham Puffs

1 can (4 1/2 ounces) deviled ham
3 tablespoons Burgundy wine
Bread, cut in rounds
1 egg white
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard

Combine ham and wine; mix well. Spread on bread rounds. Beat egg whites until stiff; fold in mayonnaise and mustard. Spread on deviled ham. Arrange on a baking sheet and place in broiler 4 inches from heat until brown. Serve at once. Makes about 12 to 14 puffs.

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

Pigs-In-A-Blanket Crepes

Leave a reply

10 Yellow Cornmeal Crepes
3 tablespoons dijon-style mustard
50 cocktail frankfurters
3/4 cup chili sauce
1 tablespoon lemon juice
2 teaspoons worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon onion salt

Prepare crepes. Spread a scant teaspoon of mustard on unbrowned side of each crepe. Cut each crepe into 5 strips. Place 1 cocktail frankfurter at one end of each strip. Roll up as for jelly roll. Arrange appetizers seam side down in a shallow baking pan. Bake in 425° oven about 15 minutes or till heated through. Meanwhile, for sauce, combine chili sauce, lemon juice, worcestershire sauce, horseradish, and onion salt. To serve, spear hot appetizers using wooden picks and dip into sauce. Makes 50 appetizers.

Yellow Cornmeal Crepes

1/3 cup all-purpose flour
1 1/2 cups milk
2/3 cup yellow cornmeal
2 eggs
1 tablespoon cooking oil

In bowl combine all ingredients and 1/4 teaspoon salt; beat with rotary beater till blended. Heat a lightly greased 6-inch skillet or crepe pan (don’t use an inverted crepe pan). Remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter evenly. Return to heat; brown one side only. Invert pan over paper toweling; remove crepe. Repeat to make 16 to 18 crepes, greasing pan occasionally. Stir batter often to keep cornmeal from settling. Don’t freeze these crepes as they crumble when frozen.

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

Crab-Stuffed Ham Rolls

Leave a reply

2 packages (6 ounces each) frozen cooked crabmeat
12 thin slices boiled ham (about 1/2 ound)
Curry Sauce (below)
Hot cooked rice
Sliced green onions or capers

Heat oven to 350°. Cut each block of frozen crabmeat into 6 sticks, each 1/2 inch wide. Place frozen stick of crabmeat on narrow end of each ham slice; roll up and secure with wooden pick. Place seam side down in ungreased baking pan, 13 x 9 x 2 inches. Cover; bake 20 minutes or until heated through. 4 or 5 servings.

Curry Sauce

2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
1 cup milk
1 teaspoon sherry or sherry flavoring

In saucepan, melt butter over low heat. Blend in flour, salt, curry powder and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute. 1 cup sauce.

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

Country Pate

Leave a reply

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

Leave a reply

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

Leave a reply

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

Leave a reply

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

7 Replies

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

4 Replies

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

Leave a reply

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