Party Cheese Ball

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1 package (8 ounces) cream cheese
3/4 cup crumbled blue cheese (about 4 ounces)
1 cup shredded sharp Cheddar cheese (about 4 ounces)
1/4 cup minced onion
1 tablespoon Worcestershire sauce
Finely snipped parsley
Small crisp crackers

Place cheese in small mixer bowl; let stand at room temperature until softened. Blend in onion and Worcestershire sauce on low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl frequently. Cover; chill 3 to 4 hours.

Shape mixture into 1 large ball or into 36 one-inch balls. Roll ball(s) in parsley; place on serving plate. Cover; chill 2 hours or until firm.

Arrange crackers around cheese ball and serve as a spread. To serve small balls, insert a wooden pick in each and serve with crackers. 1 large ball or 36 small balls.

Cheesy Christmas Ball: Shape mixture into 1 large ball; do not roll in parsley. Decorate ball with cuts of pimiento, green pepper and sliced pimiento-stuffed olives. Trim base of ball with tiny cocktail onions and pimiento-stuffed olives. Top ball with sprig of green leaves, evergreen or holly.

Greet your New Year’s Eve hostess with a gift of a cheese ball and packaged snack crackers.

©Copyright 1973 by General Mills, Inc. All rights reserved. Printed in U.S.A.

White Fruitcake

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1 can (3 1/2 oz) flaked coconut
1 1/4 cups light raisins
1 1/4 cups coarsely chopped candied cherries
1 2/4 cups cubed candied pineapple
2/3 cup coarsely chopped pitted dates
1 cup dried currants
1 jar (8 oz) diced mixed candied fruit
1 1/4 cups chopped pecans
1 1/4 cup coarsely chopped walnuts
3/4 cup coarsely chopped blanched almonds
2 3/4 cups sifted* all-purpose flour
3/4 cup butter or regular margarine, softened
1 cup sugar
Dash salt
5 eggs
1/2 cup orange juice

1. Lightly oil 10-inch tube pan. Line bottom and sides with heavy brown wrapping paper; lightly oil paper.

2. In very large bowl, toss coconut, fruits, and nuts until well mixed. Sift 1/4 cup flour over them; toss, coating evenly.

3. Preheat oven to 275F. In large bowl of electric mixer, at medium speed, cream butter until light. Gradually add sugar, beating until light and fluffy.

4. Add salt. Add eggs, one at a time, beating after each addition; beat until very light and fluffy. At low speed, alternately blend in remaining flour (in fourths) and orange juice (in thirds), beginning and ending with flour.

5. Pour batter over fruit-nut mixture. With hands, mix until fruits and nuts are evenly distributed through batter.

6. Turn into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted in center comes out clean.

7. Cool cake completely in pan on wire rack. Remove from pan; peel off paper. Decorate as desired. Makes 7-pound cake.

*Sift before measuring.

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

Molded Shrimp Loaf

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Colorful and easy to make, this luscious shrimp loaf will keep refrigerated for several days. Use as an entrée for a holiday luncheon, Christmas or New Year’s cocktail buffet.

For 1 loaf you will need:
2 pkgs. unflavored gelatin
1/2 cup cold water
1 can (10 3/4 oz) tomato soup, undiluted
3 pkgs. (3 oz.each) cream cheese, softened and thoroughly mashed
1 cup finely chopped celery
1 cup finely chopped green and red pepper
3 cans (4 oz. each) broken shrimp, drained, washed, then chilled in ice water
1 cup mayonnaise
1 Tbsp. grated onion or onion purée
1 Tbsp. horseradish
1 Tbsp. capers, drained
1/2 tsp. hot pepper sauce
Salt to taste
Shredded lettuce
Lemon and lime slices

Preparation

1. Dissolve gelatin in the cold water.

2. Meanwhile, bring tomato soup to a boil in saucepan. Add softened gelatin. Allow mixture to cool. When barely warm, blend in cream cheese.

3. Stir in celery, green and red pepper, shrimp, mayonnaise, onion, horseradish, capers, hot pepper sauce, and salt to taste.

4. Coat a 9-by-5 inch loaf pan with a little mayonnaise or oil. Pour in mixture. Spread as evenly as possible. Cover and chill 2 to 4 hrs. or until set.

5. Unmold on large platter or serving dish. Garnish with shredded lettuce and lemon and lime slices. Serve with crackers or Melba toast, if you wish.

Tips: One loaf will yield 10 to 12 slices for luncheon or 30 slices or a cocktail party.

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

Veal Birds

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1 1/2 pounds veal cutlets, sliced thin
Salt and pepper
1/2 teaspoon garlic powder (optional)
2/3 cup finely chopped celery
2/3 cup finely grated carrots
2 tablespoons snipped parsley
1/2 teaspoon crushed rosemary
1 cup chopped onions
1 1/2 cups beef bouillon
Paprika

Heat oven to 425°. Cut veal into 6 even slices. Season veal with salt, pepper, and garlic powder. Combine celery, carrots, parsley, rosemary and 1/2 cup chopped onions. Spoon 1/6 of vegetable mixture onto each veal slice; roll and fasten with toothpicks. Season to taste with paprika, if desired.

Place remaining 1/2 cup onions in pan with meat. Bake until golden brown – about 1/2 hour. Pour beef bouillon into pan, lower oven temperature to 350° and bake until done – about 45 minutes longer.

Serves 6
Preparation time: 1 1/2 hr
Approximate calories per serving: 145

Suggested Menu
Broiled Grapefruit
Veal Birds
Lemon Seasoned Spinach
Strawberry Delight

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

Tuna Puff Sandwiches

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A well-seasoned tuna mixture puffs up during baking due to the addition of whipped egg whites in the mixture. This makes an excellent main dish for lunch or supper for family or guests.

For 4 servings you will need:
1 can (6 1/2 oz) chunk-style tuna, drained
1/4 cup chopped tomatoes
1/4 cup chopped green pepper
2 Tbsp. chopped green onion
1/4 cup mayonnaise
1 Tbsp. fresh lemon juice
1/4 tsp. each salt, oregano and black pepper
2 egg whites
3 Tbsp. grated Parmesan cheese
4 slices whole wheat or pumpernickel bread toasted and buttered

Preparation:

1. Blend together tuna, tomatoes, green pepper, onion, mayonnaise, lemon juice, salt, oregano and pepper.

2. Beat egg whites until stiff and fold in the Parmesan cheese.

3. Fold egg white mixture into tuna mixture.

4. Divide mixture among the toasted bread slices, mounding it high in the center of each piece.

5. Place on ungreased cookie sheet. Bake at 450°F for 10 min. or until tops of sandwiches are lightly browned. Serve immediately.

Tips: For lower caloried sandwiches, choose tuna packed in water rather than oil. To make appetizer sandwiches, cut toast into quarters, mound the filling on the tiny toast squares and bake just before serving.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients

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

Pumpkin-Cream Cheese Pie

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Graham Cracker Crust
1 cup packaged graham cracker crumbs
1/4 cup butter or regular margarine, melted

Cream Cheese Filling
4 pkg (3-oz) soft cream cheese
3/4 cup sugar
1 1/2 tablespoons flour
3/4 teaspoon grated lemon peel
3/4 teaspoon grated orange peel
1/4 teaspoon vanilla extract
2 eggs
2 egg yolks
1 cup canned or cooked pumpkin

Sour Cream Topping
1 1/2 cups dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

1. Make Graham Cracker Crust: In medium bowl, with fork, lightly toss crumbs with butter, to mix well. With back of metal spoon, press to bottom and sides (not rim) of 9-inch pie plate. Refrigerate.

2. Preheat oven to 350F.

3. Make Pumpkin-Cheese Filling: In large bowl of electric mixer, combine cheese, 3/4 cup sugar, flour, peels, 1/4 teaspoon vanilla, eggs, egg yolks, and pumpkin; beat at medium speed until smooth.

4. Turn into crust. Bake 35 to 40 minutes, or until center of pie seems firm when pie is gently shaken.

5. Meanwhile, make Sour Cream Topping: In small bowl, combine sour cream with sugar and vanilla; mix well.

6. Spread topping evenly over pie. Bake 10 minutes longer.

7. Let pie cook completely on wire rack – about 1 hour.

8 Refrigerate, overnight.

Make 8 servings.

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

Old-Fashioned Roast Turkey

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14-to-16-lb ready-to-cook turkey
Dressing (Card 6K)
1 cup butter, melted
Salt, pepper
Gravy (Below)

1. Remove giblets and neck from turkey; wash;set aside. Wash turkey, inside and out; pat dry with paper towels. Remove and discard excess fat. Make dressing. Preheat oven to 325F.

2. Spoon some dressing into neck cavity. Bring skin of neck over back; fasten with poultry pin. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals; lace cavity closed with twine. Bend wing tips under body. Tie ends of legs together. Insert meat thermometer in inside of thigh, at thickets part.

3. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper. Roast, uncovered and brushing occasionally with remaining butter and pan drippings (when turkey begins to turn golden, cover loosely with foil), about 4 1/2 hours, or until thermometer registers 185F (leg joint moves freely). Place turkey on heated platter. Remove twine and pins. Let stand 20 minutes. Makes 14 servings.

Gravy: Place giblets (except liver), neck, 3 cups water, 1 celery stalk ( cut up), 1 onion (quartered), 1 pared carrot, 1 teaspoon salt, 4 whole black peppers, and bay leaf in 2-quart saucepan. Bring to boiling; reduce heat; simmer, covered 2 1/2 hours.

Add liver; simmer 15 minutes. Discard neck. Remove giblets; chop coarsely. Strain broth; press vegetables through sieve. Measure; add undiluted, canned chicken broth to make 2 1/2 cups. Pour drippings into 1-cup measure; skim fat. Return 1/2 cup drippings to roasting pan. Stir in 1/2 cup flour until smooth. Stir over low heat to brown flour slightly. Remove from heat; stir in broth. Bring to boiling, stirring; reduce heat; simmer; stir 5 minutes, until thickened. Add giblets; simmer 5 minutes.

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

Corn Bread-Oyster Dressing

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1 1/2 cups butter
2 pkg (8-oz size) corn bread stuffing mix
1 1/2 pt fresh oysters or 3 cans (7-oz size) frozen oysters, thawed
1/2 cup each chopped onion, green pepper, and celery
1 teaspoon salt
1/2 teaspoon dried rosemary leaves
1/4 teaspoon pepper

1. In 6-quart kettle, heat 1 cup water and 1 cup butter, to melt butter. Remove from heat; toss with stuffing mix.

2. Drain oysters; cut in half. In 1/2 cup butter in medium skillet, sauté oysters, onion, green pepper, and celery, 5 minutes. Add salt, rosemary, pepper. Add to stuffing; toss lightly to mix well. Makes 12 cups; enough for 16 pound turkey.

Cranberry-Orange Dressing

1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1pkg (6 oz) chopped Brazil nuts (1 cup)
2 cups fresh cranberries, washed
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange ppel
2 loaves (1 lb-size_ raisin bread, sliced
1 1/2 teaspoons salt
1/2 teaspoon poultry seasoning
1/2 teaspoon dried savory
1/8 teaspoon pepper

1. Preheat oven to 350F. In hot butter in medium skillet, sauté onion, celery, and Brazil nuts – about 5 minutes.

2. Add cranberries, sugar, orange juice,a nd peel. Cook over medium heat, stirring constantly. until cranberries start to pop. Remove from heat; let stand 20 minutes.

3. Cut bread into 1/2-inch cubes (10 cups). Spread on cookie sheet. Toast in oven, 5 minutes. Combine in large bowl with salt, poultry seasoning, savory, pepper; toss. Add cranberry mixture; toss lightly. Makes 12 cups; enough for 16-pound turkey.

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

Autumn Soup

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1 pound ground beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed pared potatoes
2 teaspoons salt
1 teaspoon bottled brown bouquet sauce
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
6 tomatoes*

In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. 6 servings.

*1 can (28 ounces) tomatoes (with liquid) can be substituted for fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.

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

Byrrh Cassis & Shrimp-Artichoke Canapés

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Shrimp-Artichoke Canapés

1 medium artichoke
24 medium shrimp, cooked

Artichoke Mayonnaise

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon dillweed
1 dash hot sauce

Trim bottom stem from artichoke; place in saucepan of gently boiling, lightly salted water. Cover and simmer 25-30 minutes, or until leaves can be removed easily from artichoke. Drai and let cool.

Prepare Artichoke Mayonnaise: Mix prepared mayonnaise, lemon juice, Worcestershire, dillweed, and hot sauce. Pluck off leaves of artichoke and set aside. Discard choke of artichoke and mash heart with fork or purée in blender. Fold into mayonnaise.

Select 24 of best artichoke leaves and spread with Artichoke Mayonnaise. Top each leaf with 1 shrimp and arrange on serving tray. Cover with plastic wrap and chill thoroughly before serving.

Yield: 24 canapés

To Cook Shrimp

Fill saucepan half full with lightly salted water and bring to boil. Add shrimp: When water returns to boil cook 1 minute. Do not over cook.

Remove Shrimp from water, drain, and rinse with cold water. Peel and devein shrimp.

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