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Irish Stew

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irish_stew

3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubes
2 cups boiling water
1 1/2 cups frozen cauliflower (10-oz package), thawed
1 1/2 pounds cooked lamb, cubed
2 cups drained canned carrots
8 ounces drained, cooked parsnips, diced
1 tablespoon dehydrated onion flakes
2 teaspoons parsley flakes

Dissolve broth mix in water. Add cauliflower, and cook 4 minutes, until tender but crisp. Add lamb, carrots, parsnips, onion flakes, and parsley flakes. Simmer 15 minutes. Divide evenly. Makes 4 dinner servings.

Pantry Stew

2 cups tomato juice
3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubs
1 tablespoon vegetable flakes
1 tablespoon dehydrated onion flakes
1 tablespoon pepper flakes
1 tablespoon celery flakes
8 ounces drained, canned tuna fish
2 slices whole-wheat toast

Combine tomato juice, broth mix, vegetable flakes, onion flakes, pepper flakes, and celery flakes in saucepan. Cook over low heat 10 minutes, or until vegetable flakes are soft. Add tuna fish and cook 5 minutes longer. Serve over toast, divided evenly. Makes 2 luncheon servings.

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

Shamrock & Shamrock Sandwiches

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shamrock

Shamrock Sandwiches

St. Patrick’s Day is a bully time to give a party, whether you’re Irish or not. And whether or not you’re Irish you’ll appreciate the robust taste of Irish whisky any time of the year. It seems curious to add a liqueur such as crème de menthe to Irish whiskey; but try it, along with the smashing cocktail sandwiches, and you’ll be in fro two agreeable surprises.

Thin sliced white sandwich bread
2 medium cucumbers, peeled, seeded, and finely chopped
1/4 cup finely chopped onion
1 cup mayonnaise
2 cups finely chopped parsley
Shamrocks, if available, for garnish or fresh watercress or parsley sprigs

Cut desired number of 3-inch bread rounds from sandwich bread. Spread bread rounds lightly with mayonnaise on both sides and on edges of rounds. Place on wax paper on tray and refrigerate 1 hour.

Press chopped cucumber in cheese cloth or food strainer to drain excess fluid; place in mixing bowl with chopped onion. Add mayonnaise by tablespoonfuls to make lightly sticky.

Spoon cucumber-onion mixture onto bread rounds and top with bread rounds; roll top, bottom, and sides of sandwiches in chopped parsley to coat; secure with cocktail skewer. Place on serving tray.

Refrigerate, lightly covered with plastic wrap until serving time. Serve garnished with sprays of shamrocks or parsley or watercress sprigs.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Sloppy Joes Manila

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sloppy_joes_manila

12 ounces lean ground veal
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato juice
2 teaspoons dehydrated onion flakes
1/2 cup canned, crushed pineapple, no sugar added
1/4 cup lemon juice
1/4 medium green pepper, chopped
2 tablespoons chopped celery
1 tablespoon grated lemon rind
1/4 teaspoon ginger
1/4 teaspoon dry mustard
2 slices whole-wheat bread, toasted
Parsley

Sprinkle veal with salt and pepper. Brown over medium heat in a non-stick pan, stirring frequently. Drain off fat as it accumulates. Remove veal from pan. Wipe out pan, then return veal to it. Combine tomato juice and onion flakes. Let stand 2 minutes, then add to veal, along with pineapple, lemon juice, green pepper, celery, lemon rind, ginger, and mustard. Cook over medium heat, stirring frequently for 5 minutes. Divide evenly. Serve portion over one slice of toast; garnish with parsley. Makes 2 luncheon servings.

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

Pork Sausage Croutes

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pork_sausage_croutes

Cooking time: 15 mins.
Preparation time: few mins
Main cooking utensils: skillet, broiler pan, or toaster

For 6 people you need:
12 pork sausages
3 slices bacon
2 tomatoes
2 dessert apples
little shortening
6 rounds bread

1. Prick and fry the sausages until golden brown – they should be friend without extra fat.

2. When cooked put onto a hot dish and keep warm.

3. Cut each bacon slice into halves, roll and secure with a wooden toothpick and fry with little or no shortening until crisp, put with the sausages.

4. Slice the tomatoes – do not cook.

5. Fry the cored, sliced apples in the hot fat until golden brown on either side.

6. Toast the bread (or fry if preferred).

7. Put the sausages on top of the bread, then rings of apple and tomato; garnish with parsley.

8 Arrange bacon rolls around dish.

TO SERVE: Hot with baked beans or mashed potatoes and a green vegetable.

TO VARY: Spread the bread with a little mustard or chutney after toasting.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Salmon Party Ball

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salmon_party_ball

1 16-ounce can salmon
1 8-ounce package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley
Assorted crackers

Drain and flake salmon, removing bones and skin. Combine salmon, cheese, lemon juice, onion, horseradish, salt and liquid smoke; mix. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a ball; roll salmon ball in nut mixture. Chill. Serve with assorted crackers. Trim plate with cherry tomatoes and parsley, if desired. Makes 3 cups spread.

Caraway-Cheese Stack-Ups

1 3-ounce package cream cheese, softened
1 2 1/4 ounce can deviled ham
1/4 teaspoon caraway seed
1/4 teaspoon grated onion
6 slices American cheese

In bowl mix cream cheese, deviled ham, caraway seed, and onion. Spread half of the mixture on 2 slices of the American cheese. Stack with filling sides up; top with third slice of cheese. Repeat with remaining deviled ham mixture and cheese slices. Wrap and chill. To serve cut cheese stacks in half. Cut each half into eight triangles. Serve on wooden picks. Makes 32 triangles.

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

Salmon and Pear Salad

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salmon_pear_salad

4 small pears
3 tablespoons lemon juice
1 pound drained, canned salmon
1/4 cup tomato juice
2 tablespoons parsley flakes
2 tablespoons Worcestershire sauce
Lettuce leaves
Watercress
2 tablespoons plus 2 teaspoons mayonnaise
Pimento strips to garnish

Cut pears in quarters lengthwise from the stem ends, taking care not to cut all the way through. With a paring knife, cut away cores. Brush cut surfaces with lemon juice. Combine salmon, tomato juice, parsley flakes, and Worcestershire; mix well. Fill pears with salmon mixture, evenly divided. Stand upright on lettuce leaves; surround with watercress. Top each portion with 2 teaspoons mayonnaise; garnish with pimento, Makes 4 luncheon servings.

Soo Chow Tuna Salad

12 ounces drained, canned tuna fish
8 ounces drained, canned peas
1 medium cantaloupe; cut into melon balls (2 cups)
1/2 cup drained, canned mushrooms
1/4 cup onion bouillon
2 tablespoons soy sauce
Artificial sweetener to equal 1 teaspoon sugar
Lettuce leaves

Combine tuna fish, peas, melon balls, and mushrooms in a bowl. Combine bouillon, soy sauce, and artificial sweetener; toss lightly with tuna mixture. Chill thoroughly. Serve on lettuce leaves. Divide evenly. Makes 2 dinner servings.

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

Pork Chops and Frankfurters

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pork_chops_and_franks

Cooking time: 20 mins
Preparation time: 20 mins
Main cooking utensils: broiler pan, saucepan, skillet

For 4 people you need:
4 small pork loin or rib chops
seasoning
4-6 tablespoons melted butter
4-8 frankfurters
1 green sweet pepper(optional)
2 small eating apples
12-oz. can sauerkraut

Garnish:
parsley

1. Season the pork chops. If very lean brush with little melted butter, and broil until tender, turning over and lowering the heat when browned on either side.

2. Simmer the frankfurters in boiling water for 5 minutes, then drain.

3. Fry sliced pepper and apples in the rest of the butter, add the sauerkraut, and heat thoroughly.

4. Put the apple mixture onto a hot dish, top with the chops and frankfurters, and garnish with parsley.

TO SERVE: Sliced raw tomatoes are a good accompaniment, or fried mushrooms

TO VARY: Use canned corn instead of sauerkraut.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Crevettes dans de la Gélatine

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memorable_summer

There is no recipe included with this card, and I think that’s a good thing. Neither is the dish named. I gave it a fancy French name because I can.

No use trying to un-see this. The damage is already done.

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

Apple and Tomato Molds

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apple_tomato_molds

Cooking time: few mins. to dissolve gelatin
Preparation time: 10 mins
Main cooking utensils: saucepan, 4 custar cups

For 4 people you need:
scant 2 cups tomato juice
2 envelopes gelatin
2/3 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 apple
1/4 cup chopped ham

Garnish:
few lettuce leaves

1. Pour tomato juice into a bowl

2. Soak gelatin in the water for 5 minutes and dissolve over a gentle heat – see below.

3. Add to tomato juice and stir well.

4. Add Worcestershire sauce and seasoning and stir well until the mixture begins to thicken.

5. Add peeled, cored and finely chopped apple and ham and pour into four custard cups.

6. Leave to set until firm.

TO SERVE: Turn onto a bed of lettuce. These molds are excellent with cold meat.

TO VARY: Use grated cheese instead of ham.

TO STORE: In the refrigerator

Gelatin dissolves more readily if soaked in cold liquid for a short time – it should NOT be boiled. With small quantities of liquid, dissolve it in a bowl over hot water – otherwise in a saucepan over VERY LOW heat.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967.

Creamed Eggs on Fried Noodles

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creamed_eggs_noodles

2 tablespoons butter or margarine
1/2 cup celery, diced
1/2 pound fresh mushrooms, sliced
10 1/2 ounce can cream of chicken soup
1/4 cup milk
1/4 cup toasted slivered almonds
6 hard-cooked eggs, coarsely chopped
5 1/2 ounce can Chinese fried noodles
2 tablespoons parsley, snipped

Sauté celery and mushrooms in butter. Add soup and milk; heat until bubbly. Fold in almonds and eggs and gently stir until heated. Meanwhile, warm noodles in shallow pan in a 350° oven for 5 minutes. Arrange noodles on serving dish; pour creamed egg mixture on top and garnish with parsley.

Serves 4
Preparation time: 30 min
Approximate calories per serving: 440

Suggested Menu
Melon Ball Cocktail
Creamed Eggs on Fried Noodles
Dilled Peas
Angel Food Cake

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