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Short Ribs with Noodles

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short_ribs_noodles

3 pounds beef short ribs
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dried dill weed
2 tablespoons oil
1/2 cup water
1 tablespoon Worcestershire Sauce
1/2 pound pearl onions
5 medium carrots
1 8-ounce package wide egg noodles

Heat oven to 350°. Season short ribs with salt, celery salt, pepper and dill. Brown ribs in hot oil in a heavy skillet. Drain excess fat; add water, cover and bake in oven for 1 hour. Add Worcestershire Sauce and vegetables, cover and return to oven and bake until meat and vegetables are tender. Cook noodles in salted water, according to the directions on the package. Place meat and vegetables on noodles, pour juices on top and serve.

Serves 5
Preparation time: 2 1/2 hours
Approximate calories per serving 570

SUGGESTED MENU
Short Ribs with Noodles
Relish Tray
Baked Apple

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

Baked Eggs with Potatoes

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baked_eggs_potatoes

For each serving:
1 cup seasoned mashed potatoes
1 teaspoon Green Taco sauce
1 tablespoon grated Jack cheese
2 eggs, salt, pepper, paprika
1/4 teaspoon minced dried onion
2 teaspoons melted butter or margarine
1 teaspoon finely chopped parsley

Preheat oven to 350°. Arrange a strip of mashed potatoes around the edge and through the middle of a buttered individual casserole. In the indentation on either side of middle potato strip, place in sequence the following: taco sauce, dried onions, Jack cheese and one egg. Season tops with salt, pepper, and paprika; drizzle with melted butter. Bake 15 to 20 minutes to desired doneness. Garnish with parsley.

Serves 1. Preparation time: 40 Min
Approximate calories per serving…. 425

SUGGESTED MENU
Baked Eggs with Potatoes
Marinated Asparagus and Tomatoes
Cherries Jubiliee

HELPFUL HINT: This recipe makes a delightful dish for brunch or lunch and is especially good for late suppers.

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

Frozen Fruitcake Salad

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frozen_fruitcake_salad

1 cup dairy sour cream
1/2 of a 4 1/2-ounce container frozen whipped dessert topping, thawed
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1 15 1/2-ounce can crushed pineapple, drained
2 medium bananas, chopped
1/2 cup red candied cherries, sliced
1/2 cup green candied cherries, sliced
1/2 cup chopped walnuts

In mixing bowl blend together sour cream, dessert topping, sugar, lemon juice, and vanilla. Fold in fruit and nuts. Turn into 4 1/2-cup ring mold. Cover; freeze several hours or overnight. Unmold onto lettuce-lined plate. Garnish with additional candied cherries, if desired. Let stand 10 minutes before serving. Makes 8 servings.

Frozen Lemon Salad

1 8-ounce package cream chase, softened
1/4 cup mayonnaise or salad dressing
1 pint lemon sherbet
1 11-ounce can mandarin orange sections, drained an cut up
1 8-ounce can peach slices, drained and chopped
1/4 cup slivered almonds, toasted

In large bowl beat together cream cheese and mayonnaise till smooth. Stir sherbet to soften; quickly stir into cream cheese mixture. Stir in oranges, peaches, and nuts. Turn mixture into an 8 x 8 x 2-inch dish. Cover and freeze till firm. To serve, let stand at room temperature for 10 to 15 minutes. Cut into squares. Serve on lettuce-lined salad plates. Makes 9-12 servings.

©Meredith Corporate, MCMLXXX, All Rights Reserved. Printed in U.S.A.

Cenci

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cenci

3 eggs, well beaten
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon orange extract
1/2 teaspoon almond extract
2 cups sifted all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon butter or margarine
Fat or cooking oil
Confectioners’ sugar, sifted

Mix eggs with next 4 ingredients, in a bowl. Beat with an electric mixer or rotary egg beater until eggs are light in color; set aside. Sift together flour and baking powder. Mix in butter by rubbing flour and butter together between the fingertips until the butter is coated with flour and resembles a coarse meal. Turn into egg mixture and stir to blend well. Turn out on to a floured board and knead to make a smooth but soft dough.

Melt fat in a deep fryer or kettle to a depth of 1 1/2 to 2 inches, heat to 375°. Meanwhile, divide dough into 3 equal pieces. Roll out one piece into a rectangle 4 12 to 12 inches, using flour as needed. Cut with a sharp knife into strips about 3/4 to 6 inches. Knot each strip or twist and seat ends to form a ring. Repeat with remaining two pieces. Drop, a few strips at a time, into hot fat. Fry 4 to 5 minutes or until golden brown, turning once to brown evenly. Drain on absorbent paper. Sprinkle with confectioners’ sugar. Makes about 3 dozen cookies.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York

Corn Bread Canapés

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corn_bread_canapes

Corn Bread (below)
1 can (16 ounces) pork and beans, drained
2 green onions, chopped (about 2 tablespoons)
2 tablespoons catsup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/4 teaspoon liquid smoke
5 or 6 medium lettuce leaves
1/2 pound thinly sliced ham
8 slices American cheese

Bake Corn Bread. Mash pork and beans thoroughly. Stir in onions, catsup, Worcestershire sauce, mustard and liquid smoke. Spread over Corn Bread. Cut into 30 rectangles about 2 1/2 x 2 inches. Place on serving tray. CUt lettuce and ham sliced into 30 rectangles each, about 2 1/2 x 2 inches; layer on Corn Bread. Cut cheese with 1 3/4 inch canapé cutters or knife; place cheese cutouts on ham. Refrigerate until serving time. 2 1/2 dozen canapés.

Corn Bread
1 cup all-purpose flour*
1 cup yellow cornmeal
1 cup milk
1/4 cup shortening
1 egg
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 400°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Blend all ingredients about 20 seconds. Beat vigorously 1 minute. pour into pan. Bake until golden brown, 10 to 12 minutes. Cool.
*If using self-rising flour, reduce baking powder to 2 teaspoons and omit salt.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Prune Whip III

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prunewhip_final

Prune Whip
1 pkg (12oz) pitted prunes
2 teaspoons lemon juice
2 egg whites
Dash salt
1/4 cup sugar
1/4 cup heavy cream, whipped
Whipped cream or Custard Sauce (below)

1. Cook prunes as package label directs. Drain prunes, reserving liquid. Remove 1/2 cup cooked prunes for later.
2. Purée remaining prunes in blender or food mill with 1/2 cup of cooking liquid. Add lemon juice. Let cool.
3. With mixer at high speed, beat egg whites with salt until frothy. Gradually beat in sugar; beat until stiff peaks form.
4. Add purée of prunes, 1/4 cup at a time, beating well. Beat at high speed, 2 minutes.
5. Chop remaining prunes and fold into mixture along with 1/4 cup crea, whipped. Turn into 6 or 8 sherbet dishes.
6. Refrigerate. Garnish each with a little whipped cream, if desired, or serve with Custard Sauce.
Makes 6 to 8 servings.

Custard Sauce

1 cup milk
2 egg yolks
3 tablespoons sugar
Dash salt
1/2 teaspoon vanilla extract

1. Heat milk in top of double boiler, over direct heat, until bubbles form around edge of pan.
2. In small bowl, lightly beat egg yolks with sugar and salt. Gradually add hot milk, beating constantly. Return to double boiler. Cook over hot, not boiling, water until thin coating forms on metal spoon – 8 to 10 minutes. Stir in vanilla. Strain into small bowl. Refrigerate, covered, until well chilled.

©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Tuna Fish Casserole

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tuna_fish_casserole

1 1/2 pounds drained, canned tuna fish
1 1/2 cups sliced, canned carrots
8 ounces drained, canned peas
1/2 medium green pepper, finely chopped
2 tablespoons dehydrated onion flakes
2 cups drained, canned asparagus
1 tablespoon Worcestershire sauce
2 cups skim milk

Combine tuna fish, carrots, peas, green pepper, and onion flakes in non-stick casserole dish. Combine asparagus, Worcestershire and skim milk in blender container; process at high speed until mixture is smooth. Pour over fish and vegetables. Bake at 400°F (hot oven), until bubbling hot, about 15 minutes. Divide evenly. Makes 4 dinner servings.

Copyright © Weight Watchers International, Inc. 1974 All rights reserved. Printed in U.S.A.

Beef Stroganoff

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beef_stroganoff

Cooking Time: 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large covered sauce pan

For 4-5 people you need:
1 1/4 – 1 1/2 lb beef tenderloin
seasoning
2 small onions
6 tablespoons butter
1 cup mushrooms
2/3 cup sour cream*
1 tablespoon all-purpose flour
pinch mustard
little extra sour cream

* Or use fresh cream with 1 tablespoon lemon juice.

1. Cut the meat into thin strips 2 inches long and season.

2. Fry the chopped onions in hot butter until golden colored.

3. Add the sliced mushrooms to the onions, add the meat, and fry for 5 minutes.

4. Blend the sour cream with the flour and mustard and pour into the pan.

5. Stir well, cover the pan, simmer gently for 10 minutes until the meat is tender.

6. Add more sour cream before serving.

TO SERVE: With rice or creamed potatoes.

TO VARY: 3 tablespoons brandy can be added to the sauce at stage 6 and/or 1 tablespoon tomato paste at stage 4.

Economical beef stroganoff:
Use beef stew meat. Fry in hot butter with mushrooms, then add packaged onion soup blended with 2 1/2 cups water. Simmer for 1 1/4- 1 1/2 hours then proceed as stage 4, using sour cream or yogurt.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Fruit Birthday Cake

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fruit_birthday_cake

Cooking time: 3 1.4-3 1/2 hours
Preparation time: 1 hour
Main cooking utensils: 8-9 inch spring form pan, brown and wax paper, pastry bag and nozzles
Oven temperature: 325-350° for 1 hour, then 275-300°F. for rest of time.
Oven Position: Center
For 20-26 servings
1/2 lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry or lemon juice
2 1/2 cups all-purpose flour
1/2 teaspoon each of cinnamon and mixed spice
1/2 cup ground almonds
14 cup candied cherries
scant 1/2 cup shopped candied peel
2 cups seedless white raisins
2 cups currants
2/3 cups raisins

Royal Icing:
4 egg whites
7 cups sifted confectioners’ sugar
juice of 2 lemons
pink, green, and yellow food coloring

1. Grate rind from the lemon, squeeze the juice if using instead of brandy.

2. Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.

3. Add the rest of the ingredients.

4. Put mixture into prepared pan and bake for the time and temperatures given. TO test if cooked listen carefully: a faint humming indicates it is still not cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.

5. Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtight tin until ready to ice.

6. Whip egg whites and confectioners’ sugar until very shiny and white, beat in lemon juice. Tint half icing pale pink, coat cake, spreading icing evenly with warm damp spatula. Cover remainder of icing with with damp paper or cloth.

7. To decorate the sides – color some icing green and pipe around the sides as shown in the picture. Top – use writing nozzle for greetings. Roses – color half remaining icing yellow, half pink. Using a petal nozzle, pipe center of rose on wax paper, then carefully build up petals around this until you have the desired shape. All to harden. Remove from wax paper and secure to top and sides of cake with icing. Trellis around edge – use pink icing and writing nozzle and work lines of trellis.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Cornucopias/Yam Ice Cream

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cornucopias

Cornucopias

1/2 cup mayonnaise or salad dressing
1 tablespoon milk
1/2 teaspoon prepared horseradish
1 large apple, coarsely chopped
1 medium stalk celery, sliced (about 1/2 cup)
1 can (11 ounces) mandarin orange segments, drained
1/2 cup chopped walnuts
1/2 cup flaked coconut
8 to 10 slices cold boiled ham
Parsley

Mix mayonnaise, milk and horseradish. Toss with remaining ingredients except ham and parsley. Spoon about 1/3 cup apple mixture diagonally onto each ham slice. Roll each slice to form a cornucopia; fasten with wooden pick. Serve over bed of parsley. 5 servings.

Yam Ice Cream

1 can (8 ounces) yams or sweet potatoes, drained and mashed
1/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart butter brickle or butter pecan ice cream, softened
3/4 cup granola (honey ‘n oats), slightly crushed

Mix yams, brown sugar, salt and spices. Stir in ice cream and granola quickly. Spread in 1-quart ice cube tray. Cover and freeze until firm, about 2 hours. 8 Servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.