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

Broiled Salmon Steaks

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Grease broiler pan or line pan with aluminum foil and grease foil. Wipe 4 salmon steaks, 1 inch thick, with damp, clean cloth; sprinkle lightly with salt, pepper and paprika and brush with melted butter. Place steaks on broiler pan. Broil 3 inches from heat, turning once, 8 to 10 minutes or until fish flakes easily with a fork. Brush frequently with more butter. Serve with Fish Steak Sauce (see below). Makes 4 servings.

Fish Steak Sauce

1 cup dice cucumber
Water
2 tablespoons butter or margarine
2 tablespoons flour
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated onion
1/2 teaspoon salt
Dash pepper

Cook cucumber in 1/2 cup water until tender. Drain; reserve liquid. Melt butter in a saucepan; blend in flour. Measure reserved liquid; add enough water to make 1 cup. Slowly add and stir liquid into flour mixture. Cook mixture until thickened, stirring constantly. Add remaining ingredients; blend well. Add cooked cucumber. Makes about 2 cups.

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

Cherry Pineapple Bologna

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1 pound ring bologna
Cherry Pineapple Glaze (Below)
Potato Buds instant puffs (enough for 4 servings)

If necessary remove casing from bologna; arrange bologna in ungreased 9-inch pie pan. Cut ring diagonally at 2-inch intervals, being careful not to cut completely through. Separate cuts and spoon in part of glaze. Spread remaining glaze on top.

Heat oven to 400°. Prepare Potato Buds instant puffs as directed on package. Mound potatoes in center of ring. Bake 20 minutes or until potatoes are light brown. 4 servings.

Cherry Pineapple Glaze

1/2 cup crushed pineapple
1/4 cup coarsely chopped maraschino cherries
1/4 cup light corn syrup
2 tabelspoons white vinegar
1/4 teaspoon cloves
2 drops red food color
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch

Heat pineapple, cherries, corn syrup, vinegar, cloves and food color to boiling, stirring occasionally. Reduce heat; simmer 15 minutes. Blend water and cornstarch; stir into fruit. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

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

Daiquiri & Salmon Cream in Pumpernickel Well

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1 unsliced loaf round pumpernickel bread (about 1 pound)


Salmon Cream:
1/2 pound smoked salmon
1 package (8-oz size) cream cheese
1/2 cup milk
2 tablespoons chopped chives
2 tablespoons chopped pimiento
1/4 teaspoon dillweed
1 tablespoon lemonjuice
1 dash hot sauce
1 teaspoon Worcestershire sauce
2 tablespoons drained capers
1/2 teaspoon freshly ground pepper

Prepare Pumpernickel Well: With sharp knife, cut circle out of center of bread, leaving narrow, firm ring of bread to use as container for Salmon Cream. Slice removed circle of bread into thin bread pieces.

Combine salmon, cream cheese, milk, chives, pimiento, dillweed, lemon juice, hot sauce, and Worcestershire sauce in electric blender or food processor and puree. Scoop mixture into Pumpernickel Well. Garnish with capers and pepper. Serve with sliced pumpernickel pieces.

Yield: About 2 cups spread.

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

Aspic Glazed Lamb Loaf

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1 pound cooked lamb cut into 1/4 inch pieces
1/2 cup tomato puree
1/4 cup very finely chopped celery
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 envelope unflavored gelatin
1 1/2 cups chicken bouillon
4 radishes, sliced
1 medium green pepper, cut in strips
1 jar (4 ounces) pimentos, cut in strips
Parsley

ADVANCE PREPARATION: Place lamb in blender container, and process at high speed or put through grinder twice. Combine tomato puree, celery, curry powder, salt and garlic powder. Add to lamb; mix well. Shape mixture into loaf in baking pan. Bake at 300°F (slow oven) for 30 minutes. Cool. Soften gelatin in chicken bouillon in saucepan. Stir over low heat until gelatin is dissolved. Chill in refrigerator until syrupy. Spoon a thin layer of gelatin over cooled lamb loaf. Chill in refrigerator until gelatin sets. Add a second layer of gelatin. Chill again. repeat until loaf is thickly coated with aspic. Arrange sliced radishes, green pepper strips, and pimento strips in attractive design on top of loaf. Spoon remaining gelatin over vegetables. Chill until gelatin is firm.

FINAL PREPARATION: Serve garnished with parsley. Divide evenly. Makes 4 luncheon servings.

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

Beef Malabar

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Curry fans will enjoy this spicy beef dish from the Malabar Coast, a region of South India. Raisin-Almond Rice complements the curry.

For 4 servings you will need:
1 lb rump or round steak
1 medium onion, minced
1 clove garlic, minced or pressed
2 Tbsp. oil
1 tsp tumeric
2 tsp. coriander
1/4 tsp. black pepper
1/2 tsp. each ginger, dry mustard, and cumin
2 Tbsp. all-purpose flour
1 tsp. grated lemon rind
2 Tbsp. lemon juice
1 can (10 3/4 ox) beef broth
Raisin-Almond Rice (recipe follows)

Preparation
1. Cut off any visible fat from beef. Cut into 1/4-inch strips about 2 inches long. (For ease in slicing, partially freeze beef before slicing)

2. Saute onion and garlic in the oil in heavy saucepan or skillet. Add spices and saute a few minutes.

3. Coat beef with the flour. Add to saucepan and brown lightly. Add lemon rind, lemon juice and broth.

4. Bring to boiling. Cover and simmer 25 to 30 min. or until meat is tender, stirring occasionally. Serve with the Raisin-Almond Rice.

Raisin Almond Rice: Saute 3/4 cup long-grain rice and 1 minced small onion in 1 Tbsp. butter or margarine until golden. Add 2 cups boiling water, 1/2 cup raisings and 3/4 tsp. salt. Bring to boiling. Cover and simmer 10 min or until rice is tender. Transfer to serving dish. Sprinkle with 1/4 cup toasted slivered almonds and chopped parsley if you wish. Sprinkle lightly with paprika.

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

Soft Whole Wheat Pretzels

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3 cups all-purpose flour
1 1/2 tablespoons sesame seed, toasted
1 package active dry yeast
2 1/2 cups milk
1/2 cup sugar
1/4 cup cooking oil
1 1/2 teaspoons salt
3 cups whole wheat flour
1 slightly beaten egg white
1 tablespoon water
Coarse salt or sesame seed, toasted

In mixer bowl combine 2 cups of the all-purpose flour, the 1 12/ tablespoons sesame seed, and yeast. In saucepan heat milk, sugar, oil and the 1 1/2 teaspoons salt just till warm (115° to 120°). Add to dry mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (about 5 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise till double (about 50 minutes). Punch down; turn out on floured surface. Cover; let rest 10 minutes.

Roll to a 12 x 12 inch square. Cut into strips 12 inches long and 1/2 inch wide. Roll each to a rope 16 inches long. Shape into pretzels by forming a knot and looping ends through. Let rise, uncovered, 20 minutes. Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower 1 or 2 pretzels at a time into the boiling water; boil 1 minute on each side. Remove with slotted spoon to paper toweling; pat dry. Arranged 1/2 inch apart on well-greased baking sheets. Brush with mixture of egg white and the 1 tablespoon water. Sprinkle lightly with coarse salt or sesame seed. Bake in 350° oven about 25 minutes or till golden brown. Makes 24 pretzels.

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