Crown Roast of Frankfurters

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1 pound frankfurters (see Note)
2 tablespoons cider vinegar
1 teaspoon poppy seeds
2 cups shredded cabbage
1/2 cup boiling water
Pimento

Slice frankfurters lengthwise, but do not cut all the way through. (Do not separate halves.) Open. Broil, cut sides up, on rack about 3 inches from source of heat, about 5 minutes. Add vinegar and poppy seeds to cabbage; toss thoroughly. Heap cabbage in a mound in center of a baking dish. Lean cut sdie of frankfurters against cabbage to form a crown. Secure franfurters with toothpicks. Pour water over cabbage. Bake at 350° (moderate oven) 10 minutes, or until cabbage is tender but still crisp. Garnish with pimento. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.

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

Chili Dogs

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12 frankfurters
1 slice American cheese, 3 1/2 x 3 1/2 inches
2 cans (15 ounces each) chili hot beans
1 can (8 ounces) tomato sauce
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne red pepper, if desired

Heat oven to 400°. Make 3 1/2 inch deep diagonal cuts at regular intervals in each frankfurter. Cut cheese sliced into 36 strips, about 1 x 1/4 inch. Insert cheese strip in each frankfurter cut. In ungreased baking dish 11 1/2 x 7 1/2 x 1 1/2 inches, mix beans, tomato sauce and seasonings. Arrange frankfurters on bean mixture. Bake 20 to 25 minutes. 4 or 5 servings.

Substitute any of the following, if you wish

    For frankfurters: 1 package (12 ounces) smoked small sausage links
    For chili hot beans: 2 cans (15 1/2 ounces each) kidney beans
    For seasonings: 1 envelope (1 1/4 ounces) chili seasoning mix

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

Frankaroni Loaf & Cheese Custard Pie

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1 pkg. (8 oz.)elbow macaroni
Boiling water
Salt
6 skinless frankfurters
1 cup soft bread crumbs
3/4 cup grated processed sharp cheese
1 cup milk
2 Tbsp. drained pickle relish
2 eggs, slightly beaten
1 can (8 oz.) tomato sauce
1/3 cup sliced stuffed olives

Cook macaroni in boiling salted water according to package directions. Rinse and drain. Cover frankfurters with boiling water. Cover; let stand 10 minutes and drain. Combine bread crumbs, next 4 ingredients and salt to taste; add cooked macaroni and toss lightly. Turn half of mixture into a greased 10 x 5 x 3 inch loaf pan. Arrange frankfurters on top; cover with remaining mixture. Bake in oven, 350°, 45 minutes. Heat tomato sauce; add olives. Unmold the loaf and cut in slices. Serve with tomato-olive sauce. Makes 8 servings.

Cheese Custard Pie

1/2 lb sliced Swiss cheese
5 eggs
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. dry mustard
Dash cayenne
1 cup milk
1 cup light cream
2 Tbsp. melted butter or margarine

Set oven for moderately hot, 375°.

Cut cheese in 1/4 inch strips and place the bottom of a 9-inch pie pan. Combine eggs and next 6 ingredients; beat well with a rotary beater. Stir in butter. Pour over cheese. Bake 35 minutes, or until golden brown and puffy. If desired garnish with parsley and pimiento. Makes 4 to 6 servings.

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

Liver Pâté En Masque

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2 envelopes unflavored gelatin
1 cup hot bouillon
1 pound cooked liver, cut up
2 cups, drained, canned French-style green beans
1/4 cup buttermilk
2 tablespoons parsley flakes
2 tablespoons wine vinegar
2 tablespoons prepared mustard
2 tablespoons brandy extract (optoinal)
2 teaspoons onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme leaves
1/8 teaspoon nutmeg
GLAZE (see Card #12)
Chicory to garnish
Radish slices to garnish

Sprinkle gelatin over bouillon in blender container. Add remaining ingredients, except Glaze and garnishes. Process at medium speed, until mixture is smooth. Pour into 1 quart mold. Chill until firm. Unmold and place on flat platter. Coat with Glaze. Chill.

Transfer excess Glaze from platter to small pan. Place pan over a bowl of warm water and stir vigorously until syrup. Spoon Glaze over liver loaf 3 or 4 times (or until Glaze is all used), chilling until set after each coating. Garnish with chicory and radish slices. Divide evenly. Makes 4 luncheon servings.

Pate Glaze
1 envelope unflavored gelatin
1/4 cup bouillon
1/4 cup buttermilk
1/2 teaspoon prepared mustard
1/4 teaspoon onion salt
Pinch of salt
Pinch of pepper

Sprinkle gelatin over bouillon in small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, and pepper. Cool. Add artificial sweetener. Chill until syrupy.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
Artificial sweetener to equal 1/4 teaspoon sugar or to taste

Turkey in Aspic

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12 ounces cooked turkey white meat, cut in 6 slices
4 hard-cooked eggs, sliced
3/4 pound fresh asparagus spears or 1 8-ounce package frozen asparagus spears, cooked and drained
6 pimiento strips
2 envelopes unflavored gelatin
2 13 3/4 ounce cans chicken broth
1/2 cup water
1 thin slice onion
2 tablespoons lemon juice
2 teaspoons prepared horseradish
1 sprig parsley

Trim turkey slices to uniform shapes; arrange in 13x9x2-inch pan. Top each with 4 slices, about 3 asparagus spears, and a pimiento strip. In saucepan soften gelatin in chicken broth and water. Stir in onion, lemon juice, horseradish, and parsley. Bring to boiling, stirring frequently. Remove from heat and strain through cheesecloth. Chill just till syrupy. Spoon a little broth mixture over each salad in pan. Chill till almost set; keep remaining broth mixture at room temperature and stir occasionally. Repeat spooning room-temperature broth mixture over turkey slices and chilling till a thin glaze of gelatin forms. Pour remaining broth mixture around salads in pan. Chill till set. To serve, trim around each turkey slice and transfer to serving plates. Break up remaining gelatin in pan with a fork and arrange around salads on serving plates. Makes 6 servings.

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

Spritzer & Sherry-Shrimp Aspic

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Sherry-Shrimp Aspic

2 envelopes unflavored gelatin
3 1/2 cups tomato juice
2 tablespoons lemon juice
1/4 cup tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon celery powder
1 dash hot sauce
2 teaspoons dillweed
3 cups finely chopped cooked shrimp
1/2 teaspoon sherry extract
Garnish: Sliced cucubmers and melba toast

Sprinkle gelatin over tomato juice in saucepan. Place over moderate heat and stir gently until gelatin is dissolved.

Remove from heat; stir in lemon juice, tomato paste, Worcestershire sauce, celery powder, hot sauce, and dillweed. Cool and chill.

When mixture begins to jell (will be consistency of unbeaten egg whites), stir in chopped shrimp and sherry extract. Turn into lightly oiled 6 cup mold. Cover and chill until set. Unmold and garnish with sliced cucumbers and melba toast.

Yield: About 4-6 servings.

Individual Shrimp Aspics

Follow above instructions but add 1/2 tablespoon (1/2 envelope) extra gelatin to tomato juice. Pour shrimp-tomato mixture into individual fish molds or muffin tins (3″ x 2 1/2″); chill until firm; unmold and serve on salad plates garnished with watercress and dollop of imitation mayonnaise.

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

Bun Bunny Bake

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1 package active dry yeast
1 1/2 cups warm water (105 to 115°)
1 cup luke warm mashed potatoes
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
7 to 7 1/2 cups all-purpose flour
2 tablespoons butter or margarine, melted
10 uncooked eggs in shells
1 egg yolk
1 tablespoon water
Raisins

Dissolve yeast in warm water. Stir in potatoes, sugar, salt, shortening, 2 eggs and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into 10 parts. Your guests can shape bunnies. They should use 1/3 of the dough for the body, 1/3 for the head and arms, and the remaining 1/3 for the ears and tail, placing bunnies 4 inches apart on greased baking sheets (2 bunnies on each). Let rise 1 1/2 hours.

Heat oven to 350°. After bunnies have risen, guests can brush them with butter and insert an egg under each bunny’s arm. Beat egg yolk and water and brush over bunnies. Your guests can finish bunnies with faces made of raisins. Bake until brown, about 25 minutes. 10 BUNNIES.

Have ready: Refrigerated dough; knives or scissors; 5 baking sheets; games to play while bunnies rise and bake.

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

Baked Ham

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Place an uncooked or “cook before eating” ham (See Index Card G), fat side up, on a rack in a shallow baking pan. (Have ham at room temperature.) Bake in a moderately low oven, 325°, using chart below. About 45 minutes before end of baking time, remove ham from oven. Slit rind with scissor and peel off. If a glaze is desired, proceed as directed below before returning ham to the oven to complete baking.

TO GLAZE HAM: With a sharp knife, make cuts 1/4 inch deep in the fat in a diamond pattern. Stud with whole cloves. Make a paste of 1 1/2 cups firmly packed brown sugar, 3 tablespoons prepared mustard, and a little water; pat over surface. Bake 45 minutes longer; baste frequently with ham fat.

Timetable for Baking Uncooked Ham

Whole Ham
8 to 10 pounds 2 3/4 to 3 hours
10 to 12 pounds 3 to 3 1/2 hours
12 to 15 pounds 3 1/2 to 4 hours
16 to 18 pounds 4 to 4 1/2 hours

Half Ham
5 to 8 pounds 2 1/4 to 3 hours

Picnic
5 to 8 pounds 3 to 4 1/2 hours

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

Crusty Salmon Shortcakes

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2 1/3 cups Bisquick baking mix
3 tablespoons butter, melted and cooled slightly
1/2 cup milk
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup milk
1 can (16 ounces) salmon, drained
1/4 cup chopped ripe olives
1 tablespoon chopped pimiento
1 teaspoon parsley flakes
1 teaspoon Worcestershire sauce

Heat oven to 450°. Mix baking mix, butter and 1/2 cup milk with fork to soft dough. Knead 8 to 10 times on lightly floured cloth-covered board. Roll dough 1/2 inch thick. Cut with floured 3-inch cutter. Bake on ungreased baking sheet about 10 minutes.

IN large saucepan, combine soup, 1/2 cup milk, the salmon, olives, pimiento, parsley flakes and Worcestershire sauce. Heat to boiling over medium heat, stirring frequently. SPlit warm shortcakes; serve salmon mixture between halves and over shortcakes. 6 servings.

An off-the-cupboard shelf lunch for drop-in guests- salmon in savory soup sauce over rich shortcake-sized biscuits. To make even easier biscuits with no rerolling, pat out dough on baking sheet and cut in diamonds or squares with a floured knife.

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

Sardine-Egg Canapes

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6 hard-cooked eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mayonnaise
2 teaspoons prepared mustard
1 teaspoon horseradish
12 tiny sardines
Small can pimentoes, drained and sliced
6 stuffed green olives, cut in half
4 slices Swiss cheese, quartered
4 slices pumpernickel, thin sliced and quartered
12 thin slices Italian salami, rolled

Cut egg in half lengthwise. Carefully scoop out yolks and mash; mix with salt, pepper, mayonnaise, mustard and horseradish. Fill whites with yolk mixture and top each with a sardine, pimento and olive slices. Arrange eggs around a large round platter. In the center of the platter, alternate pumpernickel slices, Swiss cheese and salami. Garnish with parsley.

Serves 12
Preparation Time: 35 Min
Approximate calories per serving… 170

Helpful Hint: Besides being an ideal high-protein appetizer, these tasty morsels would enhance any buffet or make a delightful luncheon entree.

From the Kitchens of Dorothy Taylor

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