Skillet Franks and Potatoes

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1 10 3/4 ounce can condensed cream of celery soup
1/4 cup milk
2 tablespoons sweet pickle relish
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/2 teaspoon salt
3 cups diced cooked potatoes or two 16-ounce cans potatoes, drained and diced
1/2 pound frankfurters, bias-sliced into 1-inch pieces

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 to 5.

Apricot-Glazed Ham

1 8 3/4 ounce can unpeeled apricot halves
2 tablespoons brown sugar
2 teaspoons vinegar
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 12/ pound fully cooked ham slice
6 maraschino cherries

Drain apricots, reserving 2 tablespoons syrup. Set aside 6 apricot halves; press remaining apricots through sieve. Combine sieved apricots, reserved syrup, brown sugar, vinegar, mustard, and ginger. Trim excess fat from ham. In skillet cook trimmings till 1 tablespoon fat accumulates; discard trimmings. Brown the ham slowly on one side in hot fat, about 4 minutes; turn. Place reserved apricot halves atop; spoon apricot mixture over. Cover; cook 5 minutes. Garnish each apricot half with a maraschino cherry. Makes 6 servings.

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

Italian-Sauced Fish

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Italian-Sauced Fish

1/4 cup chopped onion
1/2 clove garlic, minced
1 tablespoon cooking oil
1 16-ounce can tomatoes, cut up
1 6-ounce can tomato paste
3/4 teaspoon dried oregano, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
8 frozen, fried, breaded fish portions
1/4 cup shredded cheddar cheese

IN saucepan cook onion and garlic in oil till onion is tender bu not brown. Stir in undrained tomatoes, tomato paste, oregano, sugar, salt and pepper. Simmer, covered for 20 minutes. Meanwhile cook fish portions according to package directions. To serve, spook hot sauce over fish. Sprinkle with cheese. Makes 8 servings.

Saucy Poached Fish

4 fresh or frozen halibut steaks
1/4 cup milk
1 10 3/4 ounce can condensed cream of mushroom soup
1/4 teaspoon dry mustard
1 3-ounce can sliced mushrooms, drained
2 tablespoon snipped parsley
Hot cooked rice

Thaw fish, if frozen. In medium skillet gradually stir milk into soup. Sit in mustard. Bring to boiling; reduce heat. Place fish in hot soup mixture. Cook, covered, about 10 minutes or till fish flakes easily. Carefully remove fish to warm platter. Stir drained mushrooms and parsley into soup mixture. Heat through ; serve over fish and hot cooked rice. Makes 4 servings.

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

Fun With Franks

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Bacon-Wrapped Franks

For each serving, fry 1 slice bacon 2 minutes on each side. Split 1 frankfurter lengthwise, not cutting completely through. Place one of the fillings below in the cut.

Apple-Cheese: 2 slices unpared apple and 1 strip process American Cheese
Peanut Butter: Crunchy peanut butter or peanut butter and salted peanuts
Orange: 3 mandarin orange segments
Melon: 3 canteloupe or honeydew balls or 1 melon wedge
Onion: 1 green onion or a dill pickle slice
Savory Stuffing: Mix 1/3 cup chopped sweet pickle, 1 slice bacon, crisply fried and crumbed, and 2 cups dry herbed stuffing mix prepared as directed on package. Enough for 8 frankfurters.

Wrap each frankfurter with bacon; secure with wooden picks. Place on grill 4 inches from medium coals. Cook 12 to 15 minutes, turning frequently.

Glazed Franks

For each serving, make diagonal cuts in frankfurter, not cutting completely through. Baste with cola-flavored carbonated beverage, pineapple preserves or mixture of 1 tablespoon brown sugar and 1 1/2 teaspoons horseradish.

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

Savory Boxes

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Cooking time: 15-20 mins.
Preparation time: 15 mins.
Main cooking utensil: baking sheet
Oven temperature: 425-450°F.
Oven position: toward top

For 4 people you need:
8 2-in squares bread, about 1 1/2 ins thick
1/2 cup melted margarine

Filing:
2 tablespoons butter or margarine
1/4 cup flour
3/4 cup milk
seasoning
1/3-2/3 cup cooked shrimp or prawns

Garnish:
shrimp
parsley

1. Insert tip of a knife and mark a small square on each piece of bread to form the lid: remove carefully.

2. Take out center – this need not be wasted but may be made into crisp crumbs.

3. Brush the outside and lids of the boxes with melted margarine, stand on baking sheet, and cook until crisp and brown, approximately 15 minutes; the lids will take a shorter time.

4. To make the filling, heat butter, stir in flour, cook for several minutes, and then add milk. Bring to a boil, cook until thickened, season, and add shrimp.

TO SERVE: Fill the boxes with the shrimp mixture, garnish and serve at once.

TO VARY: Add chicken or ham to sauce.

©Copyright Paul Hamlyn Ltd. 1967 Printed in Canada

Rainbow Sherbet Roll

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1 package of our lemon chiffon cake mix
1 1/2 cups raspberry sherbet
1 1/2 cups orange sherbet
1 1/2 cups lime sherbet

Heat oven to 350°. Prepare cake mix as directed on package except – pour half the batter into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, spreading batter to corners. Pour remaining batter into ungreased loaf pan, 9x5x3 inches.

Bake jelly roll pan 20 to 25 minutes, loaf pan 45-50 minutes or until top springs back when touched lightly with finger.

Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; invert on towel sprinkled with confectioners’ sugar. Trim off stiff edges if necessary. Roll cake and towel from narrow end; cool towel-wrapped cake on wire rack. Invert loaf pan to cool. (Use loaf cake as desired.)

Unroll cake; remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange sherbet on the next 1/3 of cake and lime sherbet on remaining cake. Roll up carefully.

Place seam side down on piece of aluminum foil, 18 x 12 inches. Wrap securely in foil; freeze until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4 inch slices. 12 servings.

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

Velveeta Crisps

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Kraft Cheese Straws

Roll pie crust 1/4 inch thick, sprinkle with grated Kraft American Cheese, salt and paprika. Fold over several times, roll again, and sprinkle with grated Kraft American Cheese, salt and paprika. Repeat the process three or four times, then roll again and cut into strips about on-third inch wide. Bake in a moderately hot oven, 400°, and serve with salad, soup or chocolate.

Clover Leaf Cheese Biscuits

2 cup flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons shortening
3/4 cup Kraft Dehydrated Grated Cheese
2/3 cup milk

Mix an sift dray materials, rub in the shortening and cheese, add milk gradually to make a soft dough. Toss on a slightly floured board, roll 1/2 inch thick and cut in very small rounds. Place 3 of them together to form clover leaves. Bake in a hot oven, 425°, 12 to 15 minutes.

Kraft-Phenix Cheese Corporation @copy1931 “Cheese and Ways to Serve It”

Mardi Gras Cheese and Franks

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1 medium onion. sliced
1 small green pepper, chopped (about 1/2 cup)
2 tablespoons butter or margarine
1 can (16 ounces) whole tomatoes
1 teaspoon seasoned salt
1 teaspoon sugar
8 frankfurters, cut lengthwise in half
1 can (4 ounces) sliced mushrooms, drained
Grilled Cheese Sandwiches (below)
1/4 cup water
2 tablespoons cornstarch

Cook and stir onion and green pepper in butter in 3-quart saucepan over medium heat until onion is tender, about 3 minutes. Stir in tomatoes (with liquid), seasoned salt and sugar. Heat to boiling;reduce heat. Simmer uncovered 6 minutes. Stir in frankfurters and mushrooms. Simmer uncovered 12 minutes.

Prepare Grilled Cheese Sandwiches. Mix water and cornstarch; stir into frankfurter mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Top each sandwich with 2 frankfurter halves and about 1/4 cup of the sauce.

8 Servings.

Grilled Cheese Sandwiches

Heat griddle or two 12-inch skillets over medium heat. Spread butter or margarine, softened, over 1 side of each of 8 slices of bread. Place bread buttered sides down on hot griddle. Top with 8 slices cheese. Top cheese with 8 slices of bread. Spread butter over bread. Grill sandwiches on both sides until cheese is melted and sandwiches are golden brown.

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

Bacon Wrapped Franks/Beans

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1 2-pound can Pork and Beans with Tomato Sauce
2 tablespoons catusp
2 tablespoons brown sugar
1 tablespoon minced onion
1/2 cup chunk style pineapple, drained
1/4 cup pineapple liquid
1 pound frankfurters
1/2 pound bacon

Prepare hot coals on barbecue. Heat oven to 350°. Prepare beans while coals are heating. Combine pork and beans, catsup, brown sugar, onion, pineapple chunks and pineapple liquid. Bake for 30 minutes. Garnish with crisp bacon curls.

Wrap each frank with a slice of bacon, fastening each with a toothpick. Broil on hot coals about 4 inches from heat. Turn franks as often as necessary to prevent burning; broil until bacon is crisp.

Serves 5
Preparation Time: 45 Min
Approximate calories per serving: 580

Suggested Menu
Bacon-Wrapped Franks with Beans
Fresh Garden Vegetable Platter
Potato Salad
Lemon Ice with Fruit Crescents

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

Roast Lamb with Anchovies and Bacon

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Cooking time: see stage 4
Preparation time: 15 mins plus 24 hours soaking in marinade
Main cooking utensil: roasting pan
Oven temperature: 375°F.
Oven position: near top

For 4 people you need:
2 lb lamb loin roast
(other cuts may be used)

Marinade:
1/3 cup oil
1/3 cup white wine
1 finely chopped onion
1 finely chopped carrot
2-4 cloves

Garnish:
1 teaspoon chopped fresh tarragon or good pinch dried tarragon (optional)
4 bacon slices
1 chopped celery stalk
1 sliced dill pickles
can anchovy fillets

1. Mix together the oil, white wine, onion, carrot, and cloves.

2. Put the lamb in this, leave for 24 hours.

3. Put the lamb into the roasting pan

4. Sprinkle with tarragon and roast for 30 minutes per lb and 30 minutes over.

5. 30 minutes before the end of the cooking time remove the meat from the oven and arrange the bacon slices, celery, dill pickles, and anchovies on top of the meat.

6. Continue cooking at the end of the time life the meat onto a hot dish with the garnish on top.

TO SERVE: Wish mashed potatoes, green vegetables, or peas. Gravy may be made in the usual way, but the meat is moist and full of flavor.

TO VARY: Use vinegar instead of white wine.

Printed in Canada © Copyright Paul Hamlyn Ltd. 1967

Ham And Pineapple Loaf And Garlic Bread

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Cooking time: 1 hour
Preparation time: 25 mins
Main Cooking Utensil: 9-by-5-in loaf pan
Oven temperature: 374-400°F
Oven position: center

For 4-6 people you need:
Ham and pineapple loaf:
3/4 lb ham
1 onion
1 green pepper
1 egg
1/2 cup fresh white bread crumbs
paprika
pinch nutmeg
seasoning
1/4 cup margarine
1 small pineapple or 6 pineapple rings

Garlic bread:
1 small French loaf
1/4 cup butter
1 clove garlic

1. Chop or grind ham, chop onion and green pepper, discarding seeds and core.

2. Place all loaf ingredients except pineapple in a bowl and mix thoroughly.

3. Grease pan, peel the pineapple and cut 6 rings or drain juice from a can of pineapple.

4. Place two rings in bottom of loaf pan and stand one at each end and one at each side.

5. Press the ham mixture into the pan and smooth the top.

6. Bake for 1 hour at 375-400°F.

TO SERVE: Hot or cold – keep in the pan to carry for picnics

Garlic bread:

Slash loaf almost through at 1/2 inch intervals. Mix together butter and crushed garlic, spread between the slices. Wrap in foil and heat for a few minutes.

This is better eaten hot, so is only suitable for a garden picnic, or where there are heating facilities.

Printed in Canada. ©Copyright by Paul Hamlyn Ltd. 1967