Deviled Egg Risotto

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For 4 servings you will need

1/2 cup long-grain rice
Salt
4 hard-cooked eggs
1 Tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
1/2 tsp. onion powder
Black Pepper
1 1/2 tsp. Dijon-style mustard
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 cup frozen peas
3/4 cup shredded Swiss, Monterey Jack or Cheddar cheese
Paprika

Tips: To hard-cook eggs easily, put eggs in saucepan. Cover with hot tap water. Cover and bring to a hard boil. Remove from heat. Let stand for 15 minutes. Drain. Cover with cold water. Tap shells to break, then peel off.

For 2 servings:
Half of the ingredients. Use a 1-quart baking dish.

For 8 servings:
Double the ingredients. Use a 2-quart baking dish. Increase baking time to about 25 minutes.

Preparation:

1. Cook rice in boiling salted water. Drain if necessary. Turn into buttered shallow 1 1/2-quart baking dish.

2. Cut eggs in half lengthwise. Scrape out yolks. Mash yolks. Mix in mayonnaise, Worcestershire sauce, onion powder, black pepper, 1/2 tsp. of the mustard and salt to taste.

3. Fill egg whites with mixture. Arrange on rice.

4. Melt butter in saucepan. Stir in flour. Remove from heat. Stir in milk. Then cook, stirring, until thickened. Add remaining mustard and peas. Add salt and pepper to taste. Heat well.

5. Pour over eggs and rice. Sprinkle with cheese and paprika.

6. Bake at 375°F for 15 to 20 min. or until hot and bubbly.

©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.

More Super Sandwiches

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Beef-Egg Sandwich

1/4 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 1/2 tablespoons water
4 hamburger buns, split and buttered

Cook and stir meat, onion, green pepper, salt and pepper until meat is brown and onion is tender. Blend eggs and water; pour over meat mixture. Cook over low heat just until eggs are set. Lift cooked portions with spatula; turn to cook eggs evenly. Serve in buns. 4 sandwiches.

Frank-Sauerkraut Sandwich

Drop 1 pound frankfurters (8 to 10) into boiling water; reduce heat. Cover and simmer 5 to 8 minutes. Heat 1 can (16 ounces) sauerkraut (with liquid) over low heat; drain. Serve frankfurters in buns with sauerkraut, prepared mustard and chopped onion. 8 to 10 sandwiches.

Peanut-Bacon-Pickle Sandwich

4 slices bacon, crisply fried and crumbled
1 tablespoon sweet pickle relish
6 slices bread or toast, buttered
1/3 cup peanut butter

For each sandwich, sprinkle bacon and pickle relish on 1 slice bread. Spread peanut butter on second slice; put slices together. 3 sandwiches.

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

Lemon-Nut Vegetable Mold

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This salad has great versatility. Raw broccoli and/or cauliflower may be substituted for the celery and cucumber.

For 4 servings you will need:
1 pkg. (3 oz.) lemon flavored gelatin
1 cup boiling water
3/4 cup cold water
2 Tbsp. tarragon-flavored wine vinegar
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. onion salt
1/2 cup chopped walnuts
1/2 cup chopped walnuts
1/2 cup thinly-sliced celery
1/2 cup diced, peeled, cucumber
1/4 cup finely-diced radishes
1/4 cup cooked peas
Crisp Lettuce

Sour Cream Dressing
Mix 1/2 tsp. salt, 1 1/2 tsp. sugar, dash red pepper, 1 1/2 tsp. lemon juice, 1 Tbsp. cider vinegar, and 1/2 cup sour cream.

Preparation:

1. Put gelatin in medium bowl. Add boiling water and stir until gelatin is dissolved. Stir in cold water, wine vinegar, lemon juice, salt and onion salt.

2. Chill until mixture mounds slightly when dropped from spoon.

3. Fold in nuts, celery, cucumber, radishes and peas.

4. Turn into 1-quart mold. Chill for 2 hours or until firm.

5. Turn out on lettuce-lined plate or platter.

6. Serve dressing alongside.

©MCMLXXXV My Great Receipes® All Rights Reserved. Printed in Holland.

Western Barbecues

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The barbecue was brought to Virginia in 1700 from Haiti, but soon became a Southwest favorite. The word could mean “from snout to tail” as in roast pig or “a framework of sticks” as in grill.

Beef Brisket Barbecue

4-5lb well-trimmed boneless beef brisket
1 1/2 tsp. salt
1/2 cup catsup
1/4 cup vinegar
1/2 cup finely chopped onion
1 tsp. Worcestershire sauce
1 1/2 tsp liquid smoke
1 bay leaf, crumbled
1/4 tsp. pepper

Rub meat with salt. Place on 20×15-inch piece of double thickness heavy-duty aluminum foil. Stir together remaining ingredients; pour on meat. Fold foil over meat and seal securely. Place on grill 5 inches from medium coals. Cook, turning once, 1 1/2 hours or until meat is tender. 10 to 12 servings.

Hamburger-Steak Sauce

1/4 cup Worcestershire sauce
2 tbsp. butter or margarine, melted
1/4 cup vinegar
Few drops red pepper sauce

Combine all ingredients. Brush on both sides of hamburgers or steaks; let stand 15 minutes. During cooking, brush meat with sauce, 2/3 cup.

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

Hot Tuna and Egg Buns

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1 can (7 oz) solid-pack tuna, drained and flaked
4 stuffed green olives, sliced
4 oz small Cheddar cheese cubes
3 hard-cooked eggs, coarsely chopped
1/3 cup mayonnaise or cooked salad dressing
3 tablespoons sweet-pickle relish
2 tablespoons finely chopped onion
1/4 teaspoon salt
8 frankfurter rolls

1. Preheat oven to 400F.

2. In medium bowl, combine tuna, olives, cheese, egg, mayonnaise, pickle relish, onion, and salt; mix well.

3. Spoon into rolls. Wrap each in foil. Place on cookie sheet.

4. Bake 10 minutes. Serve hot, right in foil. Serves 8.

Coney Island Hot Dogs

1 can (15 1/2 oz) chile con carne with beans
1 tablespoon paprika
2 teaspoons brown sugar
8 frankfurters
8 frankfurter rolls, split and lightly buttered

1. In small saucepan, combine chile, paprika, and sugar; mix well. Bring to boiling over low heat, stirring.

2. Broil frankfurters on broiler rack, 4 inches from heat, 3 minutes, turning once.

3. Place rolls, cut sides up, on broiler rack. Broil 30 seconds, until toasted.

4. To serve: Place frankfurter inside each roll; top each with some of chile mixture. Serves 4.

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

Bombay Turkey

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1/4 cup butter or margarine
2 to 3 teaspoons curry powder
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 1/2 cups chicken broth
2 cups diced cooked turkey
1 teaspoon shredded lemon peel
2/3 cup long grain rice
1/4 cup chopped cashews
2 tablespoons chopped pimiento

In skillet melt butter or margarine. Add curry powder and heat 2 to 3 minutes. Stir in chopped onion and cook till onion is tender but not brown. Blend in flour, salt, and pepper, stirring well. Add chicken broth all at once. Cook and stir till mixture is bubbly; cook and stir 2 minutes longer. Add cooked turkey and shredded lemon peel; heat mixture to boiling. Meanwhile, cook rice according to package directions. Stir in cashews and pimiento. Serve turkey mixture over rice. Makes 4 to 6 servings.

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

Carousel Birthday Cake

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2 pkg (1 lb, 2.5-oz size) yellow cake mix
4 eggs
4 pkg (6.5 oz size) fluffy white frosting mix
Assorted jelly beans

1. Prepare cake mix as package label directs, using 4 eggs and amount of water specified on label. Bake in 4 (9-inch) layer-cake pans. Turn out; cool. Trim tops to make level.

2. Cut 5-inch and 3-inch circle from one of the cake layers. Set both circles aside.

3. Make frosting as package label directs.

4. On plate, put 3 (9 inch) layers together with 1/2 cup frosting between each layer.

5. Frost bottoms of 5-inch and 3-inch circles. Put layers together, 3-inch layer on top, then center them on 9-inch layers.

6. Spread sides of 9-inch layers with frosting. With tines of fork, make wavy vertical lines in frosting around side of cake.

7. Mount 4 cups of frosting on top of cake. With metal spatula, sweep frosting down to edge of 9-inch layers, to resemble the top of a carousel. With edge of long spatula, make indentations around top of carousel at 2-inch intervals.

8. Put rest of frosting in pastry bag with number-3, small, plain decorating tip.

9. Press out frosting decoratively onto cake, outlining indentations on top; also outline edge of carousel top with frosting.

10. Press jelly beans into frosting around side and base of cake. Press out frosting decoratively around jelly beans.

11. Press out frosting to form swirl on top of cake.

Makes 16 to 20 servings.

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

Fruit-Filled Meat Loaf

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This fruit filling adds a touch of sweetness and helps to extend the meat in this lusciously browned loaf. It cuts well and any leftovers are good cold or used in sandwiches.

For 4 to 6 servings you will need:
1 1/4 lbs beef and pork for meat loaf
or
1 lb ground beef
1/4 lb ground pork
1 small onion minced
1 Tbsp. butter or margarine
1/4 cup chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 cup seasoned dry bread crumbs
1 cup milk
2 eggs
Additional parsley, optional

Fruit Filling
1 Tbsp. onion, reserved
1/4 cup butter or margarine, melted
1 3/4 cups soft whole wheat or white bread crumbs
1/2 cup chopped pitted dried prunes
1/2 cup, peeled cored apples
1/2 tsp salt
1/4 tsp. dried thyme leaves, crumbled
1 egg
Toss together reserved onion, butter, crumbs, prunes, apples, salt, herbs, and egg.

Preparation:
1. Sauté onion in butter until tender. Set aside 1 Tbsp. for the filling.

2. Combine the onion, parsley, salt, pepper, fine crumbs, milk and eggs. Mix well.

3. Add meat. Mix lightly but thoroughly (over mixing toughens meat).

4. Pack half of the mixture into greased 9-by-5-by-3 inch loaf pan.

5. Cover with filling. Press down lightly.

6. Add remaining meat mixture and press down to pack. Turn out into shallow 2 quart baking dish.

7. Bake at 350° for 1 1/4 hours or until loaf is firm and golden brown.

8. Remove to hot platter, Garnish with parsley, if used, add apple slices.

Good served with: baked potatoes with sour cream and green peas.

©MCMLXXXV My Great Recipes®. All Rights Reserved. Printed in Holland.

Herb Baked Fish

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A mixture of onions, garlic, herbs, wine and water moisten whole fish as it bakes. It is served with a quickly prepared sauce using the flavorful pan juices. You may use any fish of your choice, such as bass, red snapper, white fish, cod or haddock.

For 4 servings you will need:
1 whole fish, 3 to 4 lbs., cleaned, washed and patted dry
4 large onions, finely chopped
3 cloves garlic, minced or pressed
3 Tbsp. minced, fresh parsley
1 Tbsp. dried savory leaves
1 Tbsp. dried tarragon leaves
1/2 cup dry white wine or water
2 Tbsp. cognac or brandy, optional
1/2 cup water
1 Tbsp. olive oil or vegetable oil
1 lemon, thinly sliced
2 Tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbsp. butter or margarine
Pimiento and watercress for garnish

1. Place fish in large baking dish that has been generously buttered.

2. Combine onions, garlic, parsley, savor, tarragon, wine, brandy, if used, and water.

3. Brush fish with oil and pour onion mixture over fish. Top with slices of lemon. Dot with butter and sprinkle with salt and pepper.

4. Bake at 400°F for 30 to 40 min. or until fish flakes easily when probed with a fork. Check occasionally and baste fish with pan juices during baking.

5. When fish is done, remove onto serving platter and peel off skin, leaving head and tail in place if you wish.

6. Strain juices from pan into wide skillet. Heat to boiling, stirring with a whisky, until juices are reduced to about 1/4 cup.

7. Whisk in butter a bit at a time. When all butter is added, juices should be slightly thickened. Spook over fish to glaze. Garnish with lemon, pimiento strips and watercress. Serve immediately.

©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.

Game Hens on a Spit

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4 Rock Cornish hens (about 1 pound each)
2 teaspoons salt
1/2 cup butter or margarine
Paprika
1 can (8 3/4 ounces) pitted dark sweet cherries, drained (reserve syrup)
1 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup orange marmalade
3 tablespoons brandy or mandarin orange syrup
1 can (11 ounces) mandarin orange segments, drained (reserve 3 tablespoons syrup, if desired)

Wash hens and pat dry. Rub cavity of each with 1/2 teaspoon salt. Fasten neck skin to back with skewer. Flatten wings over breast; tie with string. Tie drumsticks to tail. Insert spit rod through center of birds from side to side; secure each with holding forks. Check balance by rotating spit in palms of hands. Brush hens with butter; sprinkle with paprika.

Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook hens on rotisserie 1 to 1 1/2 hours. brushing frequently with butter.

Blend reserved cherry syrup, the cornstarch and salt; stir in the orange marmalade. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in brandy, cherries and orange segments; heat through. Spoon fruited sauce over hens; serve any additional sauce separately. 4 servings.

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