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Walnut Raisin Cake

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walnut_raisin_cake

1 1/2 cups brown sugar, packed
1/2 cup liquid margarine
2 eggs
1 teaspoon vanilla extract
2 cups unsifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup milk
2 cups finely chopped pared apples
1 cup chopped walnuts
1 cup raisins

1. Preheat oven to 350F. Grease and flour 13-by-9-by-2-inch pan.

2. In large bowl, combine sugar and margarine. Using wooden spoon, beat in eggs and vanilla.

3. Sift flour with soda, baking powder, and cinnamon. Stir into egg mixture, alternately with milk. Stir in apples, chopped nuts, and raisins.

4. Turn into prepared pan. Bake 40 to 45 minutes, until surface springs back when gently pressed with fingertip.

5. Let cool in pan on wire rack. Frost, if desired. Cut into 20 squares. Top each with walnut. Makes 20 servings.

FAMILY GATHERING BUFFET
Ham Baked in Cider
Corn Pudding
Marinated Cold Vegetables
Hot Rolls
Peach Preserves
Walnut Raisin Cake

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

Pecan Waffles

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pecan_waffles

2 cups sifted* cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg yolks
1 1/4 cups milk
6 tablespoons salad oil
2 egg whites
1/2 cup chopped pecans

1. Preheat waffle iron

2. Sift flour with baking powder and salt; set aside.

3. In medium bowl, with rotary beater, beat egg yolks, milk and salad oil until well combined. Gradually add flour mixture, a little at a time, beating after each addition; beat only until smooth.

4. In small bowl, beat egg whites until stiff peaks form when beater is raised. With rubber scraper, gently fold egg whites into batter just until combined. Stir in pecans.

5. For each waffle, pour about 1/2 cup of batter into center of lower half of waffle iron, until it spreads to in inch from edge.

6. Lower cover on batter. Cook as manufacturer directs, or until waffle iron stops steaming. Do not raise cover during baking.

7. Carefully loosen edge of waffle with fork; remove. Serve hot. Makes 4 large waffles.

* Sift before measuring

A SPECIAL FAMILY BREAKFAST
Pecan Waffles
Maple Syrup
Strawberry Sauce
Sausage
Bacon Curls
Coffee
Cocoa

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

Surprise Pancakes

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surpise_pancakes

1 cup milk
1 egg
1 tablespoon salad oil
1 cup packaged pancake mix
1/2 cup wheat germ
1/2 cup raisins
Butter or margarine
Hot maple syrup or honey

1. Heat griddle, then grease very lightly.

2. In medium bowl, with rotary beater, beat milk with egg and oil just until combined.

3. Stir in pancake mix, wheat germ, and raisins.

4. Use 1/4 cup batter for each pancake. Cook pancakes until lightly browned – about 3 minutes on each side.

5. Serve with butter and maple syrup or honey.

Makes 8 medium-sized pancakes.

A LATE BREAKFAST

Fresh Orange and Pineapple Juice
Surprise Pancakes
Bacon
Butter
Hot Maple Syrup
Honey
Coffee
Cocoa

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

Party Picnic Loaf

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party_picnic_loaf

Preparation time: 20 mins.
Main utensil: bread knife

For 1 large loaf:
Suggested fillings:
a) cream cheese blended with crushed pineapple, nuts, or olives
b) liver sausage blended with a little cream cheese or butter
c) chicken, shrimp, egg, or salmon salad
d) cottage cheese blended with chopped chives, celery, or green pepper and seasoning

butter
1 cup cream cheese or small curd cottage cheese
1 cup salted peanuts

Garnish:
cucumber
parsley or watercress

1. Choose and prepare three of the suggested fillings.

2. Remove all the crusts from the loaf, then slice lengthwise to give four long slices.

3. Spread three slices with butter; sandwich the slices together with the different fillings.

4. Coat the top and sides, not the ends, with the cream cheese or cottage cheese, softened and blended with a little milk if necessary; press the chopped salted peanuts against the sides.

TO SERVE: Garnish with cucumber and parsley before serving for an outdoor buffet. To carry on a picnic wrap the loaf in foil before coating and take the cream cheese or cottage cheese and chopped peanuts in screw-topped jars to put on just before serving.

TO VARY: Use one slice white bread then one slice brown bread.

TO STORE: In the refrigerator

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Canadian Apple Fruit Cake

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canadian_apple_fruit_cake

Cooking time: 45 mins.
Preparation time: 15 mins.
Main cooking utensil: 2-lb loaf pan
Oven temperature: 375°F.
Oven position: center

For 10 servings you need:
4 cups all-purpose flour sifted with 4 teaspoons double-acting baking powder
pinch salt
1/2 cup butter
1/2 cup lard or shortening
2 eggs
1/3 cup currants
1/3 cup raisins
1 cooking apple
milk to mix

Decoration:
1 cup sifted confectioners’ sugar
little water
1 tart eating apple (red) cored and sliced
lemon juice

1. Sift together flour, baking powder and salt

2. Rub in the fat, mixing in beaten eggs, currants, raisins, peeled and diced cooking apple.

3. Add milk to make stick consistency.

4. Put into greased and floured loaf pan.

5. Bake for time and temperature given.

6. Test by pressing firmly on top, if no impression left by finger and if cake has shrunk away from sides of pan, turn out.

7. When cool, ice cake with glace icing made by blending confectioners’ sugar and water.

8. Decorate with sliced apple, dipped in lemon juice to keep white.

TO SERVE: As a cake, but if not decorated it is also a good coffee cake.

TO STORE: Eat when fresh.

TO VARY: 1/4-1/2 cup sugar may be added at stage 1 if liked.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Cheese Bake Lunch

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cheese_bake_lunch

4 slices enriched white bread
3/4 teaspoon cinnamon
1 1/3 cups cottage cheese
3/4 cup buttermilk
4 medium eggs
Artificial sweetener to equal 1/4 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon grated lemon rind
Dash of salt

ADVANCE PREPARATION: Sprinkle one side of each slice of bread with cinnamon. With rolling pin, roll bread thin, then cut into 1-inch strips. Place strips, cinnamon sides to pan, on bottom and around sides of a non-stick, 9-inch square pan, or a 9×5 inch loaf pan. (The cheese filling will fill any spaces between bread strips and will hold the cake together.) Combine cheese, buttermilk, eggs, vanilla, lemon rind, sweetener, and salt in a blender container; process at high speed until mixture is smooth and creamy. Carefully spoon cheese mixture into pan. Bake at 275°F (very slow oven) for 1 hour. Turn off heat, and let stand in oven, 1 hour longer. Refrigerate at least 1 hour.

FINAL PREPARATION: Turn upside down onto serving platter. Divide evenly. Makes 4 luncheon servings.

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

Tamale Pie

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tamale_pie

2 8-ounce tamales, sliced in 1/4 inch thick slices
2 tablespoons chopped green chilies
Small can chopped ripe olives
1 cup whole kernel corn, canned
1/2 cup chopped onions
3 cups chili con carne, with beans
1/2 pound sharp Cheddar cheese, shredded

Preheat oven to 350°. Place a layer of tamale slices in the bottom of a 2-quart casserole. Add in layers the chiles, olives, corn, onions, chile con carne with beans and the cheese. Top with a layer of the sliced tamales. Bake 30 to 40 minutes.

Serves 4 to 5
Preparation time: 1 HR
Approximate colories per serving: 520

Suggested Menu

Tamale Pie
Green Salad with Avocado Dressing
Whipped Gelatin Parfait

From the Kitchens of Dorothy Taylor
@copy; 1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Pineapple Fruit Whip

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pineapple_fruit_whip

1 can (20 ounces) pineapple tidbits, drained (reserved syrup)
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1 envelope (1 1/4 ounces) low-calorie whipped topping mix
1/2 cup cut-up dates
1/2 cup flaked coconut
1 medium apple, cut into 1/2-inch pieces
2 medium bananas, cut diagonally into 1/4 inch slices
Leaf lettuce

Heat 3/4 cup of the reserved pineapple syrup, the cornstarch and ginger to boiling in 1-quart saucepan, stirring constantly. Boil and stir 1 minute. cool.

Prepare topping mix as directed on package except – omit vanilla. Fold pineapple syrup mixture into topping. Fold in pineapple, dates and coconut. Cover and refrigerate 1 hour.

Reserve 6 apple pieces, arrange remaining apple pieces and banana slices on lettuce. Top with pineapple mixture; garnish with reserved apple pieces. 6 servings.

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

Rhubarb Whip

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rhubarb_whip

1 1/2 pounds rhubarb
1/4 cup water
3/4 cup sugar
2 egg whites
1/8 teaspoon salt

Wash and dice rhubarb. Place in a saucepan with water and sugar. Simmer, stirring occasionally, 12 to 15 minutes, or until rhubarb is tender. Remove from heat. Meanwhile, whip egg whites with salt until stiff but not dry; fold into rhubarb and chill. Garnish with whipped cream, if desired. Makes 6 servings.

Coffee Delight

1/2 pound marshmallows
1 cup hot, strong coffee
1 cup heavy cream, whipped
Nutmeg

Put marshmallows and coffee in the top of a double boiler. Stir over hot water just until marshmallows are melted. Cool mixture thoroughly. Fold in whipped cream. Turn into sherbet glasses; chill well. Sprinkle with nutmeg just before serving. Makes 6 servings.

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

Billi-B Chowder

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billi_b_chowder

4 ounces sliced onion
2 garlic cloves, minced
1/4 cup soy sauce
3 cups clam juice
1 cup parsley sprigs
1/2 cup water
2 packets onion broth mix or 2 onion bouillon cubes
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 small bay leaf
1/2 teaspoon thyme
1 1/2 pounds cooked shelled mussels
1/2 cup evaporated skimmed milk
1 tablespoon sherry extract
2 teaspoons imitation butter flavoring

In a non-stick skillet, cook onions and garlic in soy sauce for 5 minutes, or until onion is tender but still crisp. Transfer to large saucepan. Add clam juice, parsley sprigs, water, broth mixes, bay leaf, and thyme. Cover, and cook over low heat for 10 minutes. Add mussels, milk, sherry extract, and imitation butter flavoring; heat thoroughly. Divide evenly. Makes 4 dinner servings.

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