Ham and Bananas Hollandaise

87 Replies

6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.

3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.

4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.

Pineapple-Glazed Baked Ham

1 can (2 lb) boneless ham
1/4 cup dry white wine

Pineapple Glaze
1/2 cup pineapple preserves
1/2 teaspoon dry mustard
Dash ground cloves

Preheat oven to 350F. Place ham in small, shallow baking pan. Bake 10 minutes. Pour wine over ham. Bake 20 minutes longer. Remove from oven. Increase oven temperature to 450F.

Meanwhile, make Pineapple Glaze: In small bowl, combine preserves, mustard, and cloves; mix well. Spread on top and sides of ham. Bake ham 12 to 20 minutes, or until glaze is slightly browned. Remove to serving platter. Garnish with maraschino cherries and parsley, if desired. Makes 6 servings.

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

Glazed Apples and Franks

Leave a reply

3 tablespoons butter or margarine
2 tablespoons prepared mustard
3/4 cup light corn syrup
1 pound frankfurters (8 to 10)
5 tart medium apples, cored and quartered

In skillet melt butter or margarine, blend in mustard, then the corn syrup. Slash each frankfurter diagonally in three places (do not cut through frank). Add franks and apples to mixture in skillet. Cover and simmer over lowe heat 10 to 15 minutes or till apples are tender and hot. Turn apples and franks once during cooking to glaze. Serves 5.

Rickshaw Rice

1 12 ounce can luncheon meat, cubed
2 tablespoons butter or margarine
1 20 ounce can pineapple chunks
2/3 cup long grain rice, cooked (2 cups)
1 10-ounce package frozen peas
1 teaspoon dried dillweed
1 cup cherry tomatoes, halved
1/2 cup dairy sour cream

In skillet brown luncheon meat cubes in butter. Drain pineapple, reserving 3/4 cup syrup. Add pineapple, reserved syrup, rice, peas, and dillweed to skillet. Cover the skillet; reduce heat and simmer 4 to 5 minutes or till peas are tender. Stir in tomatoes. Top with sour cream. Cover and simmer the rice mixture 2 minutes more or till tomatoes are hot. Makes 4 to 6 servings.

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

Stop ‘N Shop Picnic

Leave a reply

Make Your Own Sub Sandwich

4 loaves French bread, each about 6 inches long
Soft butter or margarine
2 to 3 tablespoons thousand island salad dressing or mayonnaise
Lettuce leaves
2 cans (3 2/3 ounces each) smoked salmon, drained
4 slices caraway cheese
4 slices broiled ham
4 slices Provolone cheese
8 slices tomato
Thin onion slices
Dill pickle slices
2 cans (3 3/4 ounces each) sardines, drained, if desired
Endive leaves

Cut loaves horizontally in half. Spread cut sides with butter and salad dressing. Layer lettuce, salmon, caraway cheese, ham, Provolone cheese, tomato, onion and pickle slices and sardines on bottom halves of loaves.

Place endive on sardines and top with remaining halves of loaves. Secure with wooden picks. 4 sandwiches.

Bring along a slicing knife and a butter spreader; pick up the food at a store en route to your picnic. Beverage could be your favorite cold pop or a bottle of light wine.

Tip for picnic-happy people: your own 2-wheel fold-up grocery cart makes transporting food to and from the picnic a breeze.

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

Skillet Veal

1 Reply

6 boneless veal cutlets (4 ounces each)
2 tablespoons shortening
1 teaspoon salt
1 can (16 ounces) tomatoes
1 package (1 1/2 ounces) spaghetti sauce mix with mushrooms
1/3 cup sherry
1 can (16 ounces) whole onions, drained
1 can (6 ounces) sliced mushrooms, drained (reserve 1/4 cup liquid)
1 can (16 ounces) peas and carrots, drained

Pound meat until 1/4 inch thick. Melt shortening in large skillet; brown meat. Season with salt. Stir in tomatoes, spaghetti sauce mix and sherry; heat to boiling.

Reduce heat; cover and simmer 10 minutes, stirring occasionally. Add onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer 10 minutes. 6 servings (305 calories each).

What’s for dessert? Frozen Lime Pudding (below).

Frozen Lime Pudding

Pour 1 can (14 ounces) evaporated skim milk into refrigerator trays; chill in freezer until soft ice crystals form, about 30 minutes. In chilled bowl, beat milk until stiff. Stir in 1 can (6 ounces) frozen limeade concentrate, thawed, and drop 5 drops green food color. Pour into 2 refrigerator trays; freeze until firm. Eight 1 -cup servings (90 calories each).

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

Chipped Beef, California Style

2 Replies

Poppy Seed Cups (below)
1/4 cup butter or margarine
4 ounces dried beef, shredded
1/4 cup Gold Medal flour
1/4 teaspoon nutmeg
1/4 teaspoon pepper
Dash cayenne red pepper
2 cups milk or light cream
1 hard-cooked egg, chopped
1 ripe avocado, peeled and diced
Tomato wedges
Hard-cooked eggs

Prepare Poppy Seed Cups. While cups bake, melt butter in large skillet. Cook and stir dried beef in butter until edges curl. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly.

Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in egg and avocado; heat through. Serve in Poppy Seed Cups with wedges of tomato and hard-cooked eggs. 6 servings.

Poppy Seed Cups

Heat oven to 375°. Trim crust from 12 slices white bread. Spread slices with butter; sprinkle with poppy seed. Press buttered sides up into ungreased muffin cups. Bake 12 minutes or until light brown.

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

Shortcakes, Large and Small

Leave a reply

Strawberry Shortcake

The berries may be tiny, sweet wild ones or huge and plum-sized, but the crust shortcake should be split and buttered while hot, then heaped high with berries and topped with cream.

1 quart strawberries
1 cup sugar
2 cups Gold Medal Flour*
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup shortening
1 cup milk
Butter or margarine
Light cream or sweetened whipped cream

Slice strawberries; sprinkle 1 cup sugar and let stand 1 hour. Heat oven to 450°. Grease layer pan, 8×1 1/2 inches. Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Cut in shortening throughly until mixture looks like meal. Stirin milk just until blended. Pat into pan.

Bake 15 to 20 minutes or until golden brown. Split shortcake while warm. Spread with butter; fill and top with berries. Serve warm with cream. 8 servings.

*If using self-rising flour, omit baking powder and salt.

Quick Individual Shortcakes

Bake Fruit Shortcake as directed on Bisquick baking mix package. 5 or 6 shortcakes.

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

Be A Clown Party

3 Replies

Clown Cupcakes

Bright paper streamers from the ceiling make a circus tent table; a loaded camera will inspire your clowns to do their funniest, wildest tricks!

Bake any flavor of our layer cake mixes in paper baking cups as directed on the package. Cut cone-shaped piece for hat from top of each cupcake; set aside.

Just before serving, top each cupcake with a scoop of ice cream. Use red cinnamon candies, peanut halves, pieces of gumdrops, candy wafers, jelly beans and silver dragees to make clown faces on ice-cream balls. Top each with reserved piece of cupcake for a hat.

Serve with Sloppy Joes.

Sloppy Joes

6 hamburger buns, split and buttered
1 pound ground beef
1 can (10 3/4 ounces) condensed tomato soup
1 tablespoon prepared mustard
1/2 teaspoon salt

Heat oven to 325°. Wrap hamburger buns in aluminium foil; heat in oven 15 minutes. In medium skillet, cook and stir meat until brown. Stir in remaining ingredients. Simmer over low heat 10 minutes, stirring occasionally. Spoon into warm buns. 6 servings.

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

Pineapple Salad Surprise

2 Replies

2 medium pineapples
2 apples
2 (8-oz size) boiled rock lobster tails
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon leaves
1 tablespoon chopped parsley

Sauce
1/2 cup mayonnaise
1/4 cup catsup
2 tablespoons Cointreau
1 tablespoon port
Flowers, optional

1. Cup pineapples lengthwise into quarters, right through fronds. Remove and discard cores.

2. Scoop out pineapple, leaving shells intact.

3. Core and pare apples. Remove lobsters from shells. Cut lobster meat, apples, and pineapple into 1-inch cubes. Combine in medium bowl with tarragon and parsley; toss to blend. Refrigerate, covered, several hours, or until well chilled.

4. Make Sauce: In small bowl, combine mayonnaise, catsup, Cointreau, and port; mix well. Refrigerate, covered, until well chilled.

5. To serve, lightly toss lobster-fruit mixture an d sauce to mix well. Divide evenly into pineapple shells. If desired, decorate each with a flower.

Makes 8 servings.

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

Perfection Salad

51 Replies

2 envelopes unflavored gelatine
1/2 cup sugar
1 teaspoon salt
1 can (12 oz) apple juice
1/2 cup lemon juice
2 tablespoons vinegar
1 cup shredded carrot
1 cup sliced celery
1 cup finely shredded cabbage
1/2 cup chopped green pepper
1 can (4 oz) chopped pimiento

1. In small saucepan, combine gelatine, sugar, and salt; mix well.

2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.

6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. refrigerate until ready to serve.

Makes 8 servings.

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

Man-Pleasing Appetizers

1 Reply

POW!

2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
1 cup water
1 1/4 teaspoons horseradish
1/4 teaspoon dill weed

Heat all ingredients to simmering, stirring occasionally. Serve hot with green onion “swizzle sticks.” 6 servings (about 1/2 cup each).

Rumaki

6 chicken livers
4 water chestnuts
Teriyaki Sauce (below)
6 slices bacon, cut in half
Brown sugar

Cut chicken livers in half; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce over chicken livers and water chestnuts in bowl; refrigerate about 4 hours. Drain. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice.

Secure with wooden pick; roll in brown sugar. Set oven control at broil and/or 550°. Broil 3 to 4 inches from heat 10 minutes or until bacon is crisp, turning occasionally. 12 appetizers.

Teriyaki Sauce: Mix 1/4 cup salad oil, 1/4 cup soy sauce, 2 tablespoons catsup, 1 tablespoon vinegar, 1/4 teaspoon pepper and 2 cloves garlic, crushed.

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