Courtesy Cambell Soup Company, Fine Arts Meats-Fish-Fowl PAD #26, 1968
Chicken Tetrazzini
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Cauliflower in Yoghurt
Preparation time: 2 hours 5 minutes
Cooking time: 30-35 minutes
To serve: 4
You will need
1 medium-sized cauliflower
3 onions
1 clove garlic
½ teaspoon ginger powder
½ pint (U.S. 1¼ cups) yoghurt
1 teaspoon sugar
1 teaspoon salt
1½ oz. Cooking fat
¼ pint (U.S. ⅝ cup) hot water
1 teaspoon garam masala (see Card No. 2)
Divide cauliflower into flowerets. Slice 1½ onions finely. Mince the other 1½ onions, garlic and ginger. Put the yoghurt in a bowl, add the minced ingredients, sugar and salt and beat with an egg beater. Marinate the cauliflower in the yoghurt mixture and leave for 2 hours. Make sure that the yoghurt covers the flowerets all over. Heat the fat and fry the onions golden, add the cauliflower, all the yoghurt and hot water. Simmer until cauliflower is tender. Sprinkle with garam masala.
© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968
Beef Stroganoff
2 pounds beef tenderloin
Butter or margarine
1 tablespoon flour
1 cup beef stock or bouillon
½ pint sour cream
3 tablespoons tomato paste
¼ cup grated onion
1 teaspoon salt
⅛ teaspoon pepper
Cut the beef in ¼ inch slices with a sharp knife. Heat 2 tablespoons butter in a large saucepan. Add and stir in the flour. Cook and stir, over low heat, until mixture bubbles and is smooth. Slowly add and stir in the beef stock. Cook and stir until the mixture begins to thicken, then boil 2 minutes. Add sour cream alternately with tomato paste, a little at a time, stirring constantly. Simmer mixture, without boiling, about 10 minutes, stirring often.
Meanwhile heat 3 tablespoons more butter in a large skillet. Add the beef and brown well, turning to brown evenly. Add the onion, salt and pepper. Cook 10 minutes longer, stirring occasionally. Add the meat mixture to the cream mixture and simmer 3 to 5 minutes longer. If desired, serve the Beef Stroganoff with Kasha (buckwheat groats) or rice. Makes 6 servings.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York
Coffee Mold
Cooking time: few mins. to soften gelatin.
Preparation time: few mins.
Main cooking utensils: bowl, saucepan
For 4 servings you will need:
1 envelope unflavored gelatin
1½ cups strong hot black coffee
Sugar substitute to taste
½ cup milk
- Blend gelatin with the hot coffee and sugar substitute to taste, stirring until the gelatin has dissolved.
- Pour 1 cup of the mixture into mold rinsed with cold water and leave to set.
- Add milk to remaining ½ cup coffee gelatin mixture to give a total of 1 cup. Keep this in a warm place so that it does not become set.
- When the clear layer set, pour cold milk and coffee gelatin mixture gently over it.
TO SERVE: Turn out and serve with yogurt if wished.
TO VARY: An even lower calorie sweet can be made by using skimmed milk (44 calories for 1/2 cup).
TO STORE: In refrigerator
Approximate calories:
Gelatin – 34 for 1 envelope
Milk – 85 for 1/2 cup.
©️ Copyright Paul Hamlyn, Ltd. 1967
Egg and Shrimp Curry
Cooking time: 30-35 mins.
Preparation time: 30 mins.
Main cooking utensil: saucepan
For 4-8 people you need:
⅔ cup shredded coconut
1¼ cups boiling water
1 onion
1 medium apple
¼ cup butter
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons tomato paste
Juice of 1 lemon
3 tablespoons molasses
1 teaspoon salt
2½ cups shrimp
6-8 hard cooked eggs
Accompaniments:
Boiled rice, yogurt, cucumber, diced potato, green sweet pepper, paprika, tomato, onion rings, peanuts, bananas, lemon juice
- Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
- Chop and fry peeled onion and apple in the butter until golden.
- Add flour and curry powder and cook gently for 1 minute.
- Remove from heat, gradually blend in liquid.
- Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
- Cover pan, simmer gently for 10-15 minutes.
- Add peeled shrimp and halved, shelled eggs.
- Heat for a further 5-10 minutes.
TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice.
Serves 4 as a main dish, 8 as hors d’oeuvre.
Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1967
Egg Foo Yong
6 eggs, well beaten
12 ounces fresh or 1-pound can bean sprouts, drained
⅓ cup thinly sliced green onions
½ cup finely chopped celery
Small can water chestnuts, thinly sliced
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons oil
For Sauce:
2 teaspoons cornstarch
1 teaspoon vinegar
1 teaspoon sugar
¼ cup soy sauce
½ cup vegetable bouillon
Combine eggs, bean sprouts, green onions, celery, water chestnuts, salt and pepper. Heat oil in a large skillet and fry foo long patties, turning once. Remove to platter and serve with Foo Yong Sauce. To make sauce: Blend cornstarch, sugar, soy sauce and vinegar in a small pan. Stir in vegetable bouillon and cook over low heat until thickened.
Serves 3 to 4 • Preparation time: 25 Min
Approximate calories per serving… 270
SUGGESTED MENU
Cashew Vegetable Salad
Egg Foo Yong
Cooked Fresh Spinach
Mandarin Sherbet
©️ 1973 Curtin Publications, Inc. New York, N.Y.
Sauerkraut Casserole (With Sausage)
1½ to 2 lbs. pork sausage links
1 onion, finely chopped
1 tsp. caraway seeds
1 qt. sauerkraut
½ cup apple juice or water
Pan fry sausage until lightly browned. Remove sausage from skilled, drain off all but 2 tbsp. drippings. Sauce onion in sausage dripping. In 2 qt. casserole place half the sauerkraut, then half the onion and caraway seeds; repeat layers and top with sausage links. Pour apple juice over sausage, cover, bake at 350°F, for 1 hour. Uncover casserole last 15 min. To brown sausage. Makes 6 servings.
NOTE: Frankfurters may be substituted for sausage. Arrange on top of sauerkraut for last half hour of baking.
Suggested Menu and Preparation Schedule
Sauerkraut Casserole with Sausage
Mashed Potatoes
Carrot and Celery Sticks
Apple Dumplings with Apricot Glaze (Card #91)
Early in the day or the day before bake or buy Apple Dumplings
*4:30 pm Prepare Sauerkraut Casserole
5:00 Place Casserole in Preheated Oven
*5:05 Prepare Carrot and Celery Sticks. Chill.
5:30 Prepare Apricot Glaze. Keep Warm.
5:45 Prepare Instant Mashed Potatoes According to Directions on Package
5:55 Place Apple Dumplings in Slow Oven to Warm
6:00 Bon Appetit! Enjoy Your Dinner
After dinner serve warm Apple Dumplings topped with Apricot Glaze.
*May be prepared earlier and refrigerated.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
© 1972 Marjon Promotions Inc. All Rights Reserved
Country Creamed Ham on Corn Bread
Preparation time: 20 min.
Creamed dishes can be elegant and economical. This cream sauce, made with milk and broth, is a perfect complement for ham and hard-cooked eggs. Spoon over steaming old-fashioned cornbread.
For 4 servings you will need:
1 cup diced, cooked ham
2 Tbsp. all-purpose flour
2 Tbsp. butter or margarine
⅔ cup warm milk
⅓ cup chicken broth
⅛ tsp. white pepper
2 hard-cooked eggs
2 Tbsp. chopped chives
Corn bread
- Use a ham slice or leftover ham. Trim off visible fat.
- Melt butter in a skillet. Add flour and cook over low heat for 2 to 3 minutes.
- Slowly stir in the milk and broth.
- Quarter eggs. Add carefully with the ham to the cream sauce. Don’t stir.
- Cut large squares of cornbread, heated if possible. Split.
- Spoon mixture over halves. Sprinkle with chives.
Good served with: A chicory and romaine salad tossed with an oil and vinegar dressing, steaming mugs of coffee and pecans sugar cookies.
Tips: An honest-to-goodness cornbread has a rich, brown crust and a somewhat gritty bite. Try Whole Grain Corn Bread and taste the difference. Sauce Aurore can be used for a variation, adding 1 to 2 Tbsp. of tomato purée to the cream sauce. Sprinkle paprika over completed dish.
©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.
Chicken Bisque
⅔ cup cottage cheese
½ cup evaporated skimmed milk
½ cup sliced mushrooms
¾ cup chicken bouillon
¾ cup tomato juice
2 tablespoons chives
½ teaspoon paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon nutmeg
4 ounces cooked chicken, diced
2 tablespoons chopped pimento
Combine cottage cheese, milk, and mushrooms in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika cayenne pepper, and nutmeg; process at low speed until mixture is smooth. Pour into saucepan. Stir over low heat just tunic mixture comes to a boil. Add chicken and pimento. Heat. Divide evenly. Makes 2 lunches servings.
© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
Meruluza en Salsa Verde (Hake with Green Sauce)
4 servings
You will need
½ cup oil
3 cloves garlic, chopped
1 tablespoon minced parsley
4 hake slices, each ⅓ lb., preferably cut from the center, scaled
powdered white pepper
juice of 1 lemon
24 or 28 green asparagus tips, tinned
salt
Heat oil in a flat-bottomed earthenware casserole, then add garlic and minced parsley.
Stir with skimmer and add some of the asparagus water without forgetting that the hake will give out a certain amount of liquid when it is cooked.
Season hake with salt, a little pepper and lemon juice, and add to the casserole. Stir lightly as. itis cooking.
Place asparagus tips on top of the hake and finish cooking in the oven or on the hot plate.
Serve in the same casserole.
©️Shufunotomo Co., Ltd., Japan 1973
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