Margarita & Avocado Seviche

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Avocado Seviche

1 pound sea scallops
3/4 cup lemon juice
1/4 cup lime juice
3 tomatoes, peeled, seeded and diced
4 small ho green chilies, minced
1/2 cup salad oil
2 tablespoons dry white wine
1 teaspoon thyme
1 teaspoon chevril
1 teaspoon coriander seed
1/2 teaspoon freshly ground pepper
3 avocados
1 medium Spanish onion, peeled and sliced thin

Rinse scallops lightly with water and pat dry; if using very large scallops, cut into equal sizes, about 3/4 inch cubes. Place scallops in large bowl and pour lemon and lime juice over; let stand at room temperature 2 hours, turning occasionally with wooden spoon.

Add tomatoes, chilies, oil, wine, and seasonings. Toss well and refrigerate, covered, at least 4 hours or overnight.

To serve: Slice avocados in half lengthwise and remove pits. Drain scallops and spoon onto avocados; sprinkle with finely chopped red onion. Serve with salad plates and forks.

To serve salad style: Line large plate with salad greens. peel avocados and slice lengthwise into thin wedges; arrange spiral fashion on greens. Arrange scallops on top of avocados, sprinkling marinade over greens. Garnish with thin slices Spanish onion.

Yield: 4-6 servings.

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

Frizzled Beef

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Frizzled Beef

1/4 cup butter or margarine
1 small green pepper, chopped
1 small onion, finely chopped
1/4 lb dried beef, shredded
1/4 cup flour
2 cups hot milk
Johnny Cake, See Index C (below)

Melted the butter in a skillet. Add the green pepper and onion. Cover; cook slowly about 5 minutes until onion is tender but not brown. Add beef to green pepper mixture. Cook and stir 2 or 3 minutes longer.

Blend flour in meat mixture. Slowly add milk, stirring constantly to blend well. Return mixture to medium heat and stir constantly until mixture boils and sauce thickens. Serve over squares of hot Johnny Cake. Makes 4 to 6 servings.

Beef Supreme

3 Tbsp. butter or margarine
1/4 lb dried beef, shredded
3 Tbsp. flour
1/2 tsp. dry mustard
1/2 tsp. paprika
Dash pepper
2 cups milk
2 egg yolks, slightly beaten
2 Tbsp. sherry wine, if desired
4 slices hot, buttered toast

Melt butter in a saucepan. Add beef and cook, stirring occasionally, about 5 minutes or until edges curl. Add flour, mustard, paprika and pepper; stir to blend well. Add milk gradually, stirring constantly. Cook mixture over low heat until thickened, stirring constantly. Add and stir in egg yolks and sherry wine just before serving. Serve on hot , buttered toast. Makes 4 servings.

Johnny Cake

1 cup sifted all-purpose flour
1/2 cup sugar
1 tsp. salt
3 tsp. baking powder
1 cup corn meal
1 cup milk
1 egg, well beaten
3 Tbsp. corn syrup
3 Tbsp. cooking oil

Set oven for hot 400°. Grease a 9 x9 x2- inch pan and heat it in oven while mixing batter.

Sift together flour, sugar, salt and baking powder into a mixing bowl. Stir in corn meal and make a “well” in center. Combine milk, egg, corn syrup and oil; add all at once to dry ingredients and stir only until all dry ingredients are dampened. pour int hot pan and bake 20 minutes or until brown. Makes 8 to 12 servings.

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

St. Patty’s Punch/Ham Spread

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St. Patty’s Punch

1 can (20 ounces) crushed pineapple in juice, chilled
8 drops green food color (optional)
3 cans (6 ounces each) frozen lemonade concentrate, thawed
1 can (46 ounces) white grape juice, chilled
1 can (46 ounces) pineapple juice, chilled
About 32 ice cubes
3 cans (12 ounces each) beer, chilled

Tint pineapple (with liquid) with 4 drops of the food color. Mix lemonade concentrate, juices and pineapple. Tint with remaining food color: pour on ice cubes in punch bowl. Just before serving, stir in beer. About 52 servings (1/2 up each).

Sweetheart Punch: Omit food color. Substitute pink lemonade for the plain; tint with 2 tablespoons grenadine syrup.

Ham Spread

2 cans (4 1/2 ounces each) mushroom stems and pieces, drained
1 tablespoon butter or margarine
2 cans (4 1/2 ounce each) deviled ham spread
1/4 cup chopped pecans
2 tablespoons mayonnaise or salad dressing
1 teaspoon horseradish (optional)
1/4 teaspoon garlic salt
Snack-size rye bread

Cook and stir mushrooms in butter in skillet over low heat about 5 minutes; cool. Stir in remaining ingredients except bread. Refrigerate 3 hours. Garnish with snipped parsley. Serve with bread. About 2 cups SPREAD.

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

Pork Chops with Muffin Stuffing

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6 pork chops
Salt and pepper
6 1/2 ounce package prepared stuffing mix
1/2 cup butter or margarine, melted
1 cup chopped prunes
1 cup chopped walnuts
3/4 cup orange juice
6 walnut halves
6 pitted prunes

Preheat oven to 325°. Season pork chops with salt and pepper. Rub baking pan with small wedge of fat from chops. Place chops in pan and bake for 1 hour until meat is tender and brown. Blend stuffing mix with butter, chopped prunes, chopped walnuts and orange juice. Fill 12 well greased small muffin cups with mixture. Top with either a pitted prune or walnut half. Cover with foil and bake during the last 20 to 25 minutes of the baking period. Arrange chops and muffins on a platter and serve.

Serves 6
Preparation Time: 1 Hr. 19 Min.
Approximate calories per serving… 600

Suggested Menu
Pork Chops with Muffin Stuffing
Buttered Brussels Sprouts
Endive Salad with Lemon Dressing
Rhubarb-Apple Sauce
Pineapple Chiffon Cake

From The Kitchens of Dorothy Taylor

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

Bran-Flake Chicken

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1/2 cup slightly crushed bran flakes (3/4 cup uncrushed)
1/4 cup shelled sunflower seed, chopped
1/2 teaspoon seasoned salt
1/4 cup butter or margarine, melted
2 tablespoons lemon juice
1/2 teaspoon salt
3 whole large chicken breasts, halved lengthwise, or 6 whole small chicken breasts
1 16-ounce can peach halves, drained

In paper or plastic bag combine bran flakes, sunflower seed, and seasoned salt. Blend melted butter,lemon juice, and salt. Brush chicken breasts with butter mixture, then shake, one at a time, in bran mixture to coat lightly. (Reserve remaining lemon butter.) Place chicken, skin side up, in an ungreased large shallow baking pan. Bake in 375° oven for 40 minutes. Do not turn. Meanwhile, brush peaches with reserved lemon-butter mixture. Arrange in pan with chicken; continue baking 5 to 10 minutes or till chicken is tender. Makes 6 servings.

Chicken and Onion Bake

1 2 1/2 – to 3-pound broiler-fryer chicken, cut up
1 10 3/4-ounce can condensed cream of chicken soup
1 tablespoon snipped parsley
1/2 teaspoon poultry seasoning
1 1/2 cups frozen small whole onions
Paprika

Place chicken pieces, skin side up,in a 12 x 7 1/2 x 2 inch baking dish. Stir together soup, parsley, and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered, in 350° oven about 1 hour or till chicken is tender. Stir sauce; sprinkle with paprika. Serve with mashed potatoes or hot cooked rice, if desired. Makes 4 servings.

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

Company Meat Loaf

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Company Meat Loaf

1 egg, beaten
3/4 cup milk
2 cups soft bread crumbs
1 tsp. poultry seasoning
1 1/2 tsp. salt
Dash pepper
1 onion, minced
1 lb pork shoulder, chopped
1 lb veal shoulder, chopped
5 to 6 strips of bacon

Combine egg and next 5 ingredients n a bowl. Let stand 5 minutes. Add onion and chopped meat and mix well.

Line an 8 x 5 x 3-inch loaf pan with bacon, stretching strips across width of pan. Lightly pack meat mixture into pan. Bake in moderate oven, 350°, 1 1/2 hours. Remove from oven. Drain off fat. Invert the meat loaf on a baking sheet. Raise oven temperature to very hot, 450°. Return meat loaf to oven for about 10 minutes to crisp bacon.

Heat some canned broiled mushrooms, if desired and use to garnish the top of the meat loaf. Makes 8 servings.

Individual Meat Loaves

Drain 1 can (16 oz.) tomatoes (save juice to use in some other recipe). Add pulp to 1 1/2 lb. chopped beef, salt and pepper to taste, 1 1/2 cups soft bread crumbs, 1 egg, beaten and 1 medium-size onion, minced. Mix well. Pack lightly in greased custard cups. Bake in moderately hot oven, 375°, 50 minutes or until brown. Serve with Mushroom Sauce, see below. Makes 6 servings.

Mushroom Sauce: Blend and heat 1 can (10 1/2 oz.) condensed mushroom soup and 1/3 cup cream in a pan. Makes 1 1/3 cups.

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

John Wayne’s Cheese Casserole

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2 cans (4-oz size) green chiles, drained
1 lb Monterey Jack cheese, coarsely grated
1 lb Cheddar cheese, coarely grated
4 egg whites
4 egg yolks
2/3 cup canned evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced

1. Preheat oven to 325F. Remove seeds from chiles, and dice.

2. in large bowl, combine grated cheese and green chiles. Turn into well-buttered, shallow, 2 quart casserole (12-by-8-by-2 inches).

3. In large bowl, with electric mixer, beat egg whites just until stiff peaks form when beater is slowly raised.

4. In small bowl, with electric mixer, combine egg yolks, milk, flour, salt, and pepper; mix until well blended.

5. Using rubber scraper, gently fold beaten whites into egg yolk mixture.

6. Pour egg mixture over cheese mixture in casserole; with fork, “ooze” it through the cheese.

7. Bake 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping, around edge of casserole. Bake 30 minutes longer, or until silver knife inserted in center comes out clean. Garnish with sprinkling of chopped green chiles, if desired.

Makes 8 servings.

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

Ways With Hash

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Crusty Beef Hash With Eggs

Heat oven to 350°. Spread 2 cans (15 ounces each ) canned corned beef or roast beef hash in greased 1 1/2 quart baking dish. Bake 15 minutes or until heated through. With Bottom of custard cup, make 5 or 6 deep hollows in hash.

Dot with butter. Break an egg into each hollow. Season with salt and pepper; cover with 1 tablespoon cream. Bake 20 minutes or until set. 5 or 6 servings.

Individual Eggs in Hash Nests

1 can (15 ounces) corned beef hash
6 eggs
Salt and pepper

Heat oven to 350°. In each of six ungreased 5- or 6 ounce baking dishes, press about 1/4 cup hash against bottom and side. Break 1 egg into each dish. Season with salt and pepper. Bake 20 to 25 minutes or until set. 6 servings.

Skillet Hash

2 cups chopped cooked beef
2 cups chopped cooked potatoes
2/3 cup chopped onion
2 tablespoons snipped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shortening
2/3 cup water

Combine beef, potatoes, onion, parsley, salt and pepper. Melt shortening in large skillet. Spread meat mixture in skillet. Brown hash 1- to 15 minutes, turning frequently with wide spatula. Stir in water. Cover; reduce heat and cook 10 minutes or until crisp. 4 servings.

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

German Potato Salad/Sausage

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1 pound pork sausage
4 strips bacon
1/2 cup chopped onion
1/3 cup diced celery
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1/2 cup water
1/3 cup cider vinegar
4 cups diced cooked potatoes
2 tablespoons mayonnaise

Cook sausages according to the directions on the package. Fry bacon in a skillet until crisp and remove bacon strips from the pan. Saute onion a celery in bacon drippings until limp. Add salt, sugar, pepper, dry mustard, water, and vinegar. Boil 2 minutes. Crumble bacon; add bacon, potatoes and mayonnaise to the seasoned sauce. Heat slowly on top of the range, top with sausages and serve (or head in a 300° oven for 20 minutes).

Serves 5
Preparation time: 1HR., 20 min.
Approximate calories per serving: 425

Suggested Menu
German Potato Salad with Sausage
Relish Dish
Steamed Banana Squash
Applesauce Cake

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

Oven Fried Chicken

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2 cups crushed potato chips
1/2 teasoon pepper
1/2 teaspoon curry powder
2 eggs, beaten
1/2 cup frozen orange juice concentrate
1/4 cup water
2 1/2 to 3 pound chicken, cut up
Salt
1/4 cup melted butter or margarine

Heat oven to 350°. Blend together potato chips, pepper and curry powder… use a blender for the easiest way. Mix together eggs, orange juice and water. Lightly salt chicken. Dip chicken in egg mixture, and then in seasoned potato chips. Place chicken pieces side by side in a greased pan. Drizzle with melted butter and bake until tender – 40 to 45 minutes.

Serves 4
Preparation time: 55 Min
Approximate calories per serving: 590

Suggested Menu
Tomato-Onion Salad
Oven Friend Chicken [sic]
Steamed Cauliflower
Banana Nut Loaf

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