Green Tomato Pie

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Pastry for Two-Crust Pie (below)
1 1/4 cups sugar
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium green tomatoes, peeled, sliced and slices cut into fourths (about 4 cups)
Grated peel and juice of 1 lemon (about 1 teaspoon grated peel and 3 tablespoons juice)
1 tablespoon butter or margarine

Heat oven to 425°. Prepare Pastry for Two-Crust Pie. Mix sugar, flour, salt, cinnamon and nutmeg in medium bowl. Add tomatoes, lemon peel and juice; toss. Turn into pastry-lined pie plate; dot with butter. Cover with top crust; seal and flute. Cover edge with 2-3 inch wide strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake until golden brown, 35 to 45 minutes. Serve warm.

Pastry for Two-Crust Pie

Cut 2/3 cup plus 2 tablespoons shortening into 2 cups all-purpose flour* and 1 teaspoon salt. Add 4 to 5 tablespoons cold water, 1 tablespoon at a time, mixing until pastry almost cleans sides of bowl (1 to 2 tablespoons of water can be added if necessary.) Gather pastry into a ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll 1 round 2 inches larger than inverted 9-inch pie plate. Fold in quarter ans place in plate as pictured. Unfold and ease into plate. Roll second round. Fold into quarters; cut slits so steam can escape.

*If using self-rising flour, omit salt.

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

Potato Puffs & Beef

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2 tablespoons oil
1 1/2 pounds sirloin or round steak, cut in 3x1x1/2 inch strips
1/2 cup chopped onions
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon ground thyme
8 ounce can tomato sauce
1/2 cup Burgundy wine
2 cups mashed potatoes
2 tablespoons finely chopped green onions or chives
1/3 cup grated Parmesan cheese
1/4 cup butter or margarine, melted
1 egg
Salt and pepper

In a large skillet, brown meat and onions. Add garlic, salt, pepper, basil, thyme, tomato sauce and wine; cover and simmer 30 minutes until meat is tender. Heat oven to 375°. Mix mashed potatoes, green onions, cheese, butter and egg. Season with salt an pepper. Place meat mixture in a casserole. Shape potato mixture into balls and place around top edge of the casserole. Bake 20 to 25 minutes – until potato puffs are golden brown.

Serves 4 to 6
Preparation Time 1 1/4 HR
Approximate calories per serving… 350

Suggested Menu
Potato Puffs and Beef
Dilled Carrots
Garden Salad
Cherries Jubilee

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

Jumbo Cornburger

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2 beaten eggs
1 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
Dash pepper
1 1/2 pounds ground beef
1 beaten egg
1 12-ounce can whole kernel corn
1/2 cup medium-coarse cracker crumbs
1/4 cup diced green pepper
1/4 cup chopped onion
2 tablespoons chopped pimiento
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1 medium tomato, peeled and cut into wedges
1/2 cup shredded American cheese (2 ounces)

Combine the 2 eggs, tomato sauce, Worcestershire, 3/4 teaspoon salt, and pepper. Add beef; mix well. Spread half the meat mixture in an 8x 1 1/2 inch round baking dish or a 8x8x2 inch baking dish. Combine the 1 egg, corn, cracker crumbs, green pepper, onion, pimiento, 1/2 teaspoon salt, and sage. Spoon over meat. Cover with remaining meat mixture. Bake in 375° oven for 1 hour. The last 5 minutes, arrange tomato on top and sprinkle with cheese. Makes 6 servings.

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

Snowy Owl Cake/Clown Cake

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Snowy Owl Cake

Prepare 1 package (18.5 ounces) yellow cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large try or paper-covered board. Measure 1 short end of cake; place wooden pic in center. Measure 4 inches down sides of cake from marked end; place picks in both sides. Cut and arrange cake and cake pieces as pictured.

Prepare 1 package (7.2 ounces) fluffy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with candy corn and gumdrop slices as pictured. Use back of spoon to towline wings and swirl feathers.

Clown Cake

Prepare 1 package (19 ounces) orange cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large tray or aluminum foil-covered cardboard. Measure short ends of cake; place wooden picks in centers. Measure 6 inches down sides of cake from 1 marked end; place picks in both sides. Cut and arrange cake pieces as pictured.

Prepare 1 package (15.4 ounces) creamy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with gumdrops and candy-coated chocolate candies.

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

Macaroni Cheese Timbales

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Macaroni Mousse

1 cup macaroni broken in two-inch pieces
1 1/2 cups hot milk
1 cup soft bread crumbs
1/4 cup melted butter
1 pimiento, chopped
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 1/2 cup grated Kraft American Cheese or Velveeta
3/8 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
3 eggs

Cook the macaroni in boiling salted water, blanch in cold water and drain. Pour the hot milk over the bread crumbs, add the butter, pimiento, parsley, onion, grated cheese and seasonings. Then add the well-beaten eggs. Put the macaroni in a thickly buttered loaf pan, and pour the milk and cheese mixture over it. Bake about 50 minutes in a slow oven, 325°, or until the loaf is firm and will hold its shape when turned out on a platter. Serve with mushroom sauce:

1 1/2 cups milk
1/2 cup liquor drained from mushrooms
1 tablespoon butter
4 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
1 small can mushrooms

Make sure of the milk, mushroom liquor, flour and seasonings, and when thick, add the mushrooms.

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

Cold Roast Meat Loaf

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2 eggs
1/2 cup packaged dry bread crumbs
2 tablespoons prepared mustard
1 teaspoon dried basil leaves
1 1/2 teaspoon salt
1/2 teaspoon pepper
Dash Tabasco
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup chopped parsley
1 1/2 lb ground veal
1/2 lb lean ground pork
1 lemon, thinly sliced
6 slices bacon

1 Preheat oven to 350F.

2. In large bowl, combine eggs, bread crumbs, mustard, basil, salt, pepper, Tabasco, onion, green pepper, and parsley; beat with fork until well combined. Let stand 5 minutes.

3. Add veal and pork; mix well with fork.

4. Line 13-by-9-by-1 3/4-inch pan with foil (use piece long enough to hang over ends of pan). Turn meat loaf mixture into pan. Shape with hands to form loaf, 8 inches long and 4 inches wide. Overlap lemon slices on top; place bacon slices lengthwise on top.

5. Bake, uncovered, 1 hour and 15 minutes.

6. Let cooling pan on wire rack, 30 minutes. Lifting with foil, remove meat loaf to serving platter. Refrigerate several hours, covered, to chill well.

7. Serve with mustard and garnished with salad greens and sliced tomatoes, if desired.

Makes 8 servings.

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

Oriental Beef Ring

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1 3 ounce can chow mein noodles
1 8 ounce can tomato sauce with chopped onion
1 beaten egg
1/4 cup chopped celery
2 tablespoon soy sauce
1/8 teaspoon ground ginger
1 pound ground beef
1 tablespoon brown sugar
2 teaspoons soy sauce
– – –

1 6 ounce package frozen pea pods
2 tablespoons water
1 tablespoon butter or margarine

Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce. Let stand 5 minutes to soften. In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture. Add beef; mix well. Press into an oiled 3-cup ring mold (6 1/2 inches in diameter and 2 1/2 inches deep). Loosen edges. Invert mold into a 9-inch non-metal pie plate. Remove mold. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till done, turning dish every 3 minutes. Drain off excess fat. Combine remaining tomato sauce, sugar, and 2 teaspoons soy sauce; brush on meat ring. Micro-cook, uncovered, 30 seconds. Cover; keep meat ring hot.

In a 1 quart non-metal casserole combing pea pods and water. Micro-cook, covered, about 4 minutes or till pea pods are tender, tossing twice with a fork. Drain. Toss with remaining chow mein noodles and butter. Micro-cook, uncovered, 15 seconds. Transfer meat to serving plate. Surround with vegetable mixture. Serves 6.

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

Beany Spoon-Up Meat Loaf

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1 1/2 pounds ground beef
1 can (11 1/2 ounces) condensed bean with bacon soup
1 egg
1/2 cup milk
1 slice bread, torn into small pieces
1 teaspoon salt
1 clove garlic, crushed
1 can (4 ounces) chopped chilies, drained
1 tablespoon Worcestershire sauce
8 English muffins
Tangy Cream Sauces (below)

Heat oven to 350°. Mix all ingredients except muffins and Tangy Cream Sauces. Spread beef mixture in ungreased 2-quart casserole. Bake uncovered 1 1/4 hours.

Split, toast, and butter muffins. Spoon the meat loaf onto muffins; top with Tangy Cream Sauces. 8 Servings.

Tangy Cream Sauces

Mix 2 tablespoons prepared mustart and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

Mix 2 tablespoons chili sauce and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

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

Festive Ice Cream Roll

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Confectioner’s sugar
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup sifted cake flour
1 pint cherry vanilla ice cream

Set oven for hot 400°. Grease bottom and sides of a 15 x 10 x 1 inch pan; line with waxed paper and grease lightly. Sift a little confectioners’ sugar over a tea towel; shake off excess and set towel aside.

Beat eggs until foamy. Add baking powder, vanilla and salt; continue beating until very light. Add and beat in the granulated sugar, about 1 tablespoonful at a time. Beat until very thick. Fold in sifted flour, a little at a time. Pour into pan. Bake 13 minutes or until top springs back when lightly touched with fingertip. Loosen cake at once from pan with point of sharp parking knife. Invert onto towel. Remove pan; quickly remove waxed paper and trim off crisp edges with a sharp knife. Roll up cake from narrow end. Wrap towel tightly around roll to hold it in shape. Cool on a rack.

When cake is cool, soften ice cream slightly. Unroll cake carefully and spread at once with ice cream and roll up again. Serve at once sprinkled with confectioners’ sugar, or freeze as directed below.

TO FREEZE CAKE: Wrap Festive Ice Cream Roll securely in moisture-vapor-proof paper or a polyethylene bag. Then freeze. Cake may be stored satisfactorily for 3 to 4 months. To serve, remove from freezer and let stand about 5 minutes at room temperature. Unwrap and serve at once.

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

Frank Fiesta

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8 to 10 frankfurters, cut diagonally into 1/2-inch slices
1 medium onion, chopped (about 1/2 cup)
1 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1 can (8 ounces) whole kernel corn
1 can (8 ounces) kidney beans
5 ounces uncooked spiral macaroni or wide noodles
1/2 cup water
1 1/2 to 2 teaspoons chili powder
1 teaspoon salt
1/2 medium green pepper, cut into strips

Cook and stir franfurter slices and onion in oil in 12-inch skillet or Dutch oven until frankfurteres are light brown and onion is tender. Stir in remaining ingredients except green pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni is tender, 20 to 25 minutes.

Add green pepper. Cover and simmer until green pepper is crisp-tender, about 5 minutes. 4 to 6 servings.

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