Mimi’s Pot Roast

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A different and delicious pot roast, this unusual combination will surprise and delight your family. Serve with a green salad for a complete dinner.

For 6 servings you will need:
3 1/2 lbs. blade cut or round bone pot roast
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika
Garlic salt, optional
1 bottle (12 oz.) chili sauce
3/4 cup water
3/4 cup brown sugar
4 to 6 raw potatoes, peeled and cut in quarters
3 carrots, cut in 1/2 inch diagonal slices
1 cup pitted prunes, cooked

Preparation:

1. Season pot roast with onion salt, pepper, paprika, and a little garlic salt, if desired.

2. Cook, uncovered, at 350°F for 30 minutes. Turn and brown the other side in the same manner.

3. Mix together chili sauce and water. Pour over meat.

4. Pat brown sugar on top of meat and stirring some into sauce.

5. Cover. Roast for about 2 hours, basting frequently.

6. Add potatoes, carrots and prunes. Continue cooking until meat and potatoes are tender. Baste potatoes, meat and carrots frequently.

7. To serve, arrange vegetables around meat on platter or cut into serving size portions.

Tips: This dish is just as delicious reheated the following day or two. To cook prunes, cover with water. Simmer about 30 minutes.

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

Layered Turkish Casserole

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Layers of color- peppers, tomatoes, eggplant, meat and rice make this dish entertaining. Fragrantly season with cinnamon and allspice, the casserole needs only a pita bread and green salad.

For 4 servings you will need:
1 medium eggplant
1/2 cup rice plus 1/4 tsp. allspice
1/2 lb ground beef
1/2 lb ground lamb
1 clove garlic, minced or pressed
1 onion chopped
1 tsp. cinnamon
1/2 tsp. salt
1 green pepper
1 large tomato

Tips: Raisins or currants can be added to the rice for a more authentic dish.

Salting eggplant removes some of the moisture.

Preparation:
1. Slice eggplant in 1/2 inch slices. Sprinkle with salt. Set aside while preparing rest of casserole.

2. Cook 1/2 cup rice according to package directions, adding 1/4 tsp allspice.

3. Place the beef, lamb, garlic, and onion in skillet. Cook, stirring, to combine ingredients for 10 to 15 minutes. Season with cinnamon and salt.

4. Slice green peper and tomato. Place the pepper slices in an oiled 1 1/2 quart casserole dish, in a wheel spoke fashion. Cover with the tomato slices. Top with meat mixture.

5. Pat eggplant dry with paper towels. Cut eggplant slices in half. Cover meat with half of the slices, placing the skin to outside.

6. Spread rice over eggplant. Top with remainders of eggplant.

7. Bake, covered at 350°F for 50 minutes.

8. Remove from oven, let sit for 10 minutes. Invert onto a serving dish.

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

Ice-Cream Bombe

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2 pints orange sherbet
1 pint pistachio ice cream
1 pint chocolate ice cream

Soften 1 pint of the orange sherbet; spoon into chilled 2 quart metal mold or bowl. Freeze until firm, at least 1 hour. Soften pistachio ice cream; spread over layer of orange sherbet in mold. Freeze until firm.

Repeat with chocolate ice cream and the remaining orange sherbet. Cover mold with waxed paper; freeze until firm.

Just before serving, turn mold onto chilled serving plate. Dip cloth into hot water; wring out and place over top of mold until mold loosens.

Remove mold. If surface of ice cream has melted slightly, return to freezer for about 10 minutes. If you wish, garnish bombe with fruits or whipped cream. 8 to 10 servings.

Mix and match ice-cream flavors and colors to your moods, table decorations, menu or even to the seasons. Try dark chocolate, mocha, and chocolate chip ice cream, strawberry, mint and cherry ice cream, pistachio, dark cherry and coffee ice cream, butter pecan, banana and blueberry ice cream.

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

Gazpacho Salad Mold

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2 envelopes unflavored gelatine
1 can (1 pt, 2ox) tomato juice
1/3 cup red wine vinegar
1 teaspoon salt
Tabasco
2 small tomatoes, peeled and diced (1 cup)
1 medium cucumber, pared and diced (1 cup)
1/2 medium green pepper, diced (1/2 cup)
1/4 cup finely chopped red onion
1 tablespoon chopped chives
2 large ripe avocados
Lemon Juice
1/3 cup bottled oil-and-vinegar dressing
Watercress

1. In medium saucepan, sprinkle gelatine over 3/4 cup tomato juice, to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

2. Stir in remaining tomato juice, vinegar, salt and several drops Tabasco. Set in bowl of ice, stirring occasionally, until mixture is consistency of unbeaten egg white – about 15 minutes.

3. Fold in tomato, cucumber, green pepper, onion, and chives until well combined. Pour into fluted, 1 1/2 quart mold that has been rinsed in cold water.

4. Refrigerate until firm, at least 6 hours.

5. To unmold: Run small spatula around edge of mold; invert over serving platter; place a hot, damp dishcloth over inverted mold, and shake gently to release. Refrigerate.

6. Just before serving, peel and slice avocados. Brush with lemon juice. Arrange avocado slices around molded salad, and pour dressing over them. Garnish with watercress.

Makes 6 servings.

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

Fresh Salmon-Cucumber Salad

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Salad
3 1/2 lb piece fresh salmon
1/2 lemon, sliced
1 1/2 tablespoons salt
6 whole black peppers
1 bay leaf
Tops from 2 celery stalks

Dressing
1 1/4 cups mayonnaise or cooked salad dressing
1 1/2 tablespoons lemon juice
3 tablespoons snipped fresh dill
1 1/2 cups diced pared cucumber

Boston or iceberg lettuce, washed and crisped
Tomato wedges
Lemon Wedges
Cucumber Slices

1. Wash salmon. Place in large kettle or fish poacher. Add just enough water to cover salmon. Add sliced lemon, salt, black peppers, bay leaf, and celery tops.

2. Slowly bring to boiling; reduce heat, and simmer, covered, 30 to 35 minutes, or until fish flakes easily when tested with fork.

3. With slotted utensils, carefully lift salmon out of water onto plate. Let stand until cool enough to handle. Remove and discard skin and bones (there should be about 2 1/2lb meat). Break salmon in large chunks into a large bowl. Chill several hours.

4. Make Dressing: In medium bowl, combine mayonnaise, lemon juice, dill, and diced cucumber; mix well. Refrigerate at least 1 hour.

5. Just before serving, toss salmon with dressing. Taste; add salt if needed.

6. To serve: Line large serving plate with lettuce. Mound salad in center. Garnish with tomato and lemon wedges and cucumber slices.

Makes 12 servings

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

Frozen Tomato Frappe

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1 1/2 teaspoons butter or margarine
2 1/2 tablespoons finely chopped onion
1 teaspoon sugar
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
3 cups tomato juice
Lemon wedges
Crackers or Savory Toast Strips (below)

1. Day before serving: in hot butter in small skillet, sauté onion until golden. Turn into blender container. Add sugar, lemon juice, Worcestershire, and half of tomato juice.

2. Blend, at high speed, 1 minute, or until smooth. Turn into 13-by-9-by-2-inch metal pan. Stir in remaining tomato juice. Cover with foil or plastic film, and freeze overnight.

3. Remove from freezer 1 hour before serving. Let stand at room temperature until it begins to melt.

4. Break up with fork, and beat until no large pieces remain. Blend half at a time, at high speed, until smooth, not melted. Turn into sherbet glasses. Serve at once, with lemon wedges and crackers or Savory Toast Strips. Makes 4 to 6 servings.

Savory Toast Strips

4 slices white bread, toasted
1/3 cup butter or margarine, melted
1/2 teaspoon onion salt
1/3 cup packaged cornflake crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 400F. Trim crusts from toast; cut each slice into 5 strips. Combine butter with onion salt. On a sheet of waxed paper, mix crumbs and cheese. Dip toast strips in butter mixture, then roll in crumb mixture, cation well. Place on ungreased cookie sheet. Bake 5 minutes, or until crisp. Serve at once. Makes 20.

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

Sweet-Sour Chicken Mold

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2 packages sour cream sauce mix
2 3-ounce packages lemon-flavored gelatin
2 cups boiling water
1/2 cup cold water
2 tablespoons lemon juice
1 teaspoon dried dillweed
1 medium green pepper, seeded and quartered
1 medium cucumber, peeled, quartered and seeded
1 small carrot, sliced
2 5-ounce cans boned chicken, drained and cut up
Assorted fresh vegetables

Prepare sauce mix according to package directions (including letting stand 10 minutes). Dissolve lemon-flavored gelatin in boiling water; add sour cream sauce, cold water, lemon juice, and dillweed. Beat till blended. Chill till partially set. Place green pepper, cucumber and carrot in blender container; cover with cold water. Cover; blend just until coarsely chopped. Drain well; stir chopped vegetables and chicken into gelatin mixture. Turn into 7 1/2 cup ring mold. Chill till firm. Unmold, fill center with fresh vegetables. Makes 8 servings.

Tuna-Noodle Salad

In medium saucepan combine one 3-ounce package lemon flavored gelatin, 1 envelope regular chicken noodle soup mix, and 1/2 cup frozen peas. Stir in 1 3/4 cups water. Cover and simmer 3 minutes. Stir in 2 tablespoons lemon juice. Chill till partially set. Fold in on 6 1/2 or 7-ounce can tuna, drained and flaked, and 1/3 cup chopped celery. Turn into four 3/4 cup individual molds or one 3-cup mold. Chill till firm. Unmold onto lettuce-lined serving plates. Serve with mayonnaise or salad dressing. Makes 4 servings.

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

Crown Roast of Spareribs

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2 racks of spareribs (about 4lb)
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (8oz) cream-style corn
1/2 cup milk
1/2 teaspoon dried marjoram leaves
1 pkg (8oz) corn bread stuffing mix
3/4 cup bottled barbecue sauce

1. Preheat oven to 350F. Wipe spareribs with damp paper towels. Trim by cutting strip from bottom of ribs, making each rack 7 inches high all the way across; save trimmings. Shape racks into a standing crown, with meaty side of ribs facing out; fasten with skewers or wooden picks. Sprinkle with salt.

2. Line small roasting pan with heavy duty foil. Place meat crown in pan; tuck reserved trimmings inside crown, against ribs. Add 2 cups water to pan. Roast, covered, 1 1/4 hours.

3. Meanwhile, in hot butter in large skillet, sauté onion and green pepper until tender – about 5 minutes. Stir in corn, milk, and marjoram; bring to boiling. Remove from heat. Add corn bread stuffing mix; stir until moistened. Set aside.

4. Remove crown from oven. Pour off pan drippings, reserving 1/2 cup. Stir reserved drippings into corn bread stuffing.

5. Brush entire crown with some of barbecue sauce. Spoon stuffing into center. Cover center and ends of ribs with foil.

6. Roast, basting occasionally with barbecue sauce, 35 to 45 minutes longer, or until ribs are glazed and slightly browned.

7. To keep stuffing intact, lift foil lining with crown to serving platter; remove top foil, and carefully tear off foil that shows around base of crown.

Makes 6 servings.

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

Lime Chiffon Pie

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4 egg whites
1 envelope unflavored gelatine
4 egg yolks
1/2 cup lime juice
1 cup sugar
1/4 teaspoon salt
1 tablespoon grated lime peel
Green food color
1 cup heavy cream
9-inch baked pie shell

1. In large bowl of electric mixer, let egg whites warm to room temperature, 1 hour.

2. Meanwhile, sprinkle gelatine over 1/4 cup cold water in small bowl. Let gelatine stand 5 minutes, to soften.

3. In top of double boiler, beat egg yolks slightly. Beat in lime juice, 1/2 cup sugar, salt. Cook over hot, not boiling, water, stirring, until mixture thickens slightly and coats metal spoon.

4. Remove from heat. Add gelatine and lime peel, stirring until gelatine is dissolved. Add 2 drops food color; mix well. Set mixture aside to cool.

5. At high speed, beat egg whites just until soft peaks form when beater is slowly raised.

6. Gradually beat in remaining 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised.

7. Whip 1/2 cup cream until stiff.

8. With rubber scraper or wire whisk, using an under-and-over motion, gently fold gelatine mixture and whipped cream into egg white mixture just until combined.

9. Turn into pie shell, mounding high. Refrigerate until firm – several hours, or overnight.

10. To serve: Whip rest of cream until stiff. Put through pastry bag with decorating tip, to form rosettes around edge of pie. Makes 6 to 8 servings.

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

Apple-Cranberry Salad

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2 cups (1/2 lb) fresh or frozen cranberries
1 cup sugar
1 cinnamon stick
1 cup port or cranberry-juice cocktail
2 envelopes unflavored gelatine
2 1/2 cups unsweetened grapefruit juice
1 1/2 cups unpeeled Golden Delicious or Cortland apple
1 cup chopped celery
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/2 cup dairy sour cream
Salad greens

1. Wash and drain cranberries; remove stems.

2. Turn into 3 1/2 quart saucepan. Add sugar, cinnamon stick, and port. Bring to boiling: reduce heat; simmer, covered, 10 minutes.

3. Meanwhile, sprinkle gelatine over 1/4 cup cold water, and let stand 5 minutes.

4 Remove cinnamon stick from cranberry mixture. Drain; reserve cranberries and liquid.

5. In saucepan, bring cranberry liquid to boiling. Add gelatine, stirring until dissolved.

6. Remove from heat. Add grapefruit juice to make 4 cups.

7. Refrigerate in large bowl, 50 to 6 minutes, until consistency of unbeaten egg white.

8. Fold in apple, celery, onion, and cranberries. Turn into 1 1/2 quart ring mold. Refrigerate 2 hours, until salad is frim.

9. To serve: Run small spatula around edge of mold; invert onto serving plate, place hot dishcloth over mold, shake gently.

10. Combine mayonnaise and sour cream; serve with salad. Garnish salad with greens. Makes 6 to 8 servings.

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