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Frank-Veggie Hot Pot

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This quick-to-fix meal is economical and tasty. you can use either turkey or beef frankfurters.

For 4 servings you will need:
1 lb turkey or beef frankfurters
1 can (10 1/2 oz) chicken broth plus water to equal 3 cups liquid
1 cup elbow macaroni
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. black pepper
1 pkg. (10 oz) frozen mixed vegetables
1 small onion, diced
1/3 cup each sour cream and mayonnaise, optional
Chopped fresh parsley, chives or green pepper

Tips: You may use cooked, diced turkey or pork in place of the frankfurters, if desired or other shapes of pasta for the elbow macaroni. Whole wheat macaroni adds a nice flavor and color as well.

For 2 servings:
Half of the ingredients

For 8 servings
Double the ingredients but use only 5 1/2 cups liquid. Increase cooking time to 20 min.

Preparation:

1. Cut frankfurters into 1-inch pieces. Set aside.

2. Heal to boiling chicken broth and water in heavy saucepan or Dutch oven. Add macaroni, basil, salt and black pepper. Return to boiling. Cook, uncovered, for 5 min.

3. Stir in frankfurters, vegetables an onion. Simmer 5 min. longer until macaroni is tender, vegetables are cooked and water is almost all absorbed.

4. Fold in sour cream and mayonnaise, if used. Garnish with chopped fresh parsley, chives or green pepper before serving.

Good served with: Chilled spiced tomato juice, green salad, fresh fruit for dessert.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Vitello Tonnato

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4-lb boned leg of veal, rolled and tied
1 large carrot, pared and cut up
1 celery stalk, cut up
1 large parsley sprig
1 medium onion, peeled and studded with 2 whole cloves
1 large garlic, split
1 teaspoon salt
Tuna Sauce (below)

1. Day before serving: In 8-quart kettle, combine all ingredients (except Tuna Sauce) with 3 1/2 quarts water. Bring to boiling: reduce heat; simmer veal, covered, 2 hours, or until tender. Remove veal from stock. (If desired, run meat under broiler to brown.) Cool; refrigerate overnight.

2. Next day: Strain stock; reserve 1 1/2 cups for Tuna Sauce.

3. To serve: Slice veal thin. Arrange slices in row in center of shallow dish. Pour Tuna Sauce around veal. If desired, garnish with anchovy fillets and capers, as pictured. Serves 12.

Tuna Sauce For Vitello Tonnato

2 cans (7-oz size) tuna, drained
2 cans (2-oz size) anchovy fillets, undrained
2 cups sliced celery
1/2 teaspoon dried rosemary leaves
1/2 cup sliced carrot
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne
2 tablespoons capers, drained
Reserved veal stock

1. In medium saucepan, combine tuna with anchovies, remainder of ingredients, and 1 1/2 cups veal stock.

2. Bring to boiling; reduce heat; simmer, covered, 1/2 hour. Remove from heat; cool. Turn into blender container, half at a time. Blend, covered, a few seconds, until blended, not smooth. Refrigerate.

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

Hot Dog Cheesies

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Drop into a saucepan of boiling water (2 cups) 8 frankfurters
Lower heat; cover and simmer 5 to 8 minutes

Spread 1 side of 8 slices bread
with soft butter, prepared mustard

Place bread slices on baking sheet.
Top each slice with 1 slice process American cheese

Place a frankfurter on top of each cheese slice. Fold over to make a triangle shape. Fasten with wooden picks. Melt in small pan over low heat 1/4 cup butter.

Brush each triangle with the melted butter.

Set control at broil and/or 550°.

Broil sandwiches with tops 4 to5 inches from heat about 2 minutes or until golden brown, 8 servings.

Serve with mugs of piping hot vegetable soup.

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

Hallowe’en Punch and Party Fare

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Cooking time: 10 mins.
Preparation time: 10 mins.
Main cooking utensils: saucepan, punch bowl

For 12 servings you need:

2 2-in cinnamon sticks
6-8 cloves
little ground nutmeg
grated rind of 2 oranges
1 1/4 cups concentrated lemon drink
1 1/4 cups concentrated orange drink
5 cups cider
soda water (optional)

Decoration:
2 apples, thinly sliced
1 orange, thinly sliced

Savory boats:
2 French loaves
1 lb ham, 1 head celery
4 dessert apples
1 green sweet pepper
1 red sweet pepper
3 firm tomatoes, mayonnaise

Garnish:
orange slices, grapes

1. Simmer cinnamon, cloves, nutmeg, and orange rind in mixed concentrated fruit drink for 10 minutes

2. Strain through cheesecloth, add the cider

3. Add soda water if used.

TO SERVE: In a punch bowl on ice, decorated with apple and orange slices

Savory boats: Scoop out some of the center crumb from the loaves. Dice the ham, celery, apple, peppers, tomatoes. Mix with the mayonnaise. Fill the loaves. Garnish with slices of orange and grapes.

Party cake: Sandwich two layer cakes together with jam; cover top and sides with your favorite frosting. Decorate with crystallized orange and lemon slices and walnut halves.

Party ideas: Cut faces in rosy apples, top with witches’ hat and candles; fix black paper cat onto punch bowl.

Printed in Canada © Copyright Paul Hamlyn Ltd. 1967

Chocolate Cream Cheese Brownies & Jack O’Lantern Cookies

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Chocolate-Cream Cheese Brownies

Melt one 4-ounce package sweet cooking chocolate and 2 tablespoons butter; cool. In bowl beat together 2 eggs and 1 teaspoon vanilla; gradually add 3/4 cup sugar. Beat till thick and lemon-colored. Stir together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add to egg mixture. Beat well. Blend in chocolate mixture and 1/2 cup chopped walnuts; set aside.

Cream together one 3-ounce package softened cream cheese and 1/4 cup sugar till fluffy. Blend in 1 egg and 1/2 teaspoon vanilla. Spread half of the chocolate in a greased and floured 8x8x2-inch baking pan. Pour cheese mixture over; top with remaining chocolate mixture. Swirl layers to marble. Bake in 350° oven for 40 to 50 minutes. Cool. Cut into squares. Makes 16 brownies.

Jack O’Lantern Cookies

In mixer bowl cream together 1 cup softened butter or margarine and 1 1/2 cups granulated sugar till light and fluffy. Add 3 eggs, one at a time, beating well after each. Stir in 1 teaspoon vanilla. Stir together 3 1/2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually blend into creamed mixture. Chill thoroughly, about 3 to 4 hours. On well-floured surface, roll dough 1/8 inch thick. Cut with pumpkin=shaped or round cookie cutter. Bake on ungreased cookie sheet in a 375° oven for 6 to 8 minutes. Cool on rack.

To make frosting, add enough light cream or milk (about 4 to 5 tablespoons) to 4 cups sifted powdered sugar in a bowl to make of spreading consistency. Stir in 1 teaspoon vanilla, 12 drops yellow food coloring, 4 drops red food coloring, and dash salt. Spread frosting on cooled cookies. Decorate faces with raisins, gumdrops, jelly beans, candy corn, and tiny marshmallows. Makes 5 1/2 dozen cookies.

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

Mini Hot Dog Roast

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1 large head red cabbage (about 3 pounds)
2 cans (about 2 1/2 ounces each) cooking fuel
Assorted relishes
Mini buns (below)
2 can (8 ounces each) cocktail wieners

Cut cabbage in half; place each half cut side down on a tray. Hollow out center of each cabbage half; insert 1 can of cooking fuel in each hollow. Spear relishes with wooden picks; insert in base of cabbage halves. Prepare Mini Buns.

Heat wieners in boiling water 5 minutes; drain. Ignite cooking fuel. Your guests can toast their own wieners over the flaming cabbage. 6 to 8 servings.

Mini Buns

2 1/4 cups biscuit baking mix
1/2 cup shredded Cheddar cheese (about 2 ounces)
1/2 cup cold water
1 tablespoon prepared mustard
1 tablespoon catsup
Catsup
Prepared mustard

Heat oven to 450°. Stir baking mix, cheese, water, 1 tablespoon mustard and 1 tablespoon catsup to a soft dough; beat vigorously 20 strokes. Gently smooth into a ball on floured cloth-covered board. Knead 5 times. Roll into rectangle, 14×10 inches, about 1/4 inch thick. Cut into 2-inch squares.

Spread about 1/2 teaspoon catsup or mustard on half of each square; fold in half. Place on ungreased baking sheet. Bake until brown, 8 to 10 minutes. Serve warm.

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

Freezer-To-Oven Veal Dinner

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2 pounds ground veal
1/2 cup tomato juice
1/4 cup dehydrated onion flakes
1 tablespoon Worcestershire sauce
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup sliced mushrooms
4 radish slices
Parsley sprigs

ADVANCE PREPARATION: Combine veal, tomato juice, onion flakes, Worcestershire, salt, pepper, and garlic powder; mix well. Form two-thirds of the mixture into a loaf. Place mushrooms on veal, in an even layer, 1/2 inch from edges of pan. Top with remaining veal mixture. Mold firmly, being sure veal totally covers mushrooms. Wrap in freezer wrap. Freeze until needed.

FINAL PREPARATION: Thaw veal loaf. Bake on a rack at 375°F (moderately hot oven) for 1 hour, or until well done. Arrange on serving platter. Garnish with radish slices and parsley sprigs. Divide evenly. Makes 4 dinner servings.

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

Toadstool Ring

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Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: 8-in. layer cake pan, cookie sheet
Oven temperature: 200-250°F.

For 8 servings you need:
1 cup plus 1 tablespoon butter
3 tablespoons sugar
1/3 cup clear honey
1/3 cup cocoa powder
3 cups graham cracker crumbs
1 1/2 cup matzo crumbs
1 cup raisins

Toadstools:
1 egg white
1/4 cup sugar

Icing:
6 tablespoons butter
1 1/2 cups sifted confectioners’ sugar
1 tablespoon cocoa powder
3 tablespoons green tinted shredded coconut*

1. Cream butter and sugar.

2. Add honey and cocoa and beat well.

3. Work in crumbs and raisins.

4. Press into an ungreased layer cake pan and leave overnight pressed well down.

5. Beat the egg white very stiffly, gradually beat in half sugar, then fold in the rest.

6. Either pipe the rounds and stalks of toadstools or spoon these onto the buttered cookie sheet.

7. Dry off in the oven until crisp.

8. Cream the butter, confectioners’ sugar and cocoa, spread over top of the cake and over the underside of the toadstools.

9. Stand the toadstools on the cake and put green colored coconut around the edge, and the edge of the plate.

*To Tint coconut green: Put approximately 4-5 drops green food coloring on a plate, gradually work the coconut into this, allow to dry before using.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Lardy Cake

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Cooking time: approx. 45 mins.
Preparation time: 25 mins. plus 15 mins. stage 1, 1 -1/2 hours first rising, 30-40 mins. second rising.
Main cooking utensil: oblong cake pan 12 by 7 ins. or 8-in. spring form pan, or cook on flat roasting pan.
Oven temperature: 400-425°F.* Reduce after no mins. if necessary.

For 14 servings you need:
Bread dough:
1/2 oz. compressed yeast or 2 teaspoons dry yeast
1 teaspoon sugar
approximately 1 cup tepid water
4 cups all-purpose flour
1/2-1 teaspoon salt

Filling:
1/2 cup lard, 1/2 cup sugar, 2/3 cup currants, little spice

Glaze:
3 tablespoons sugar mixed with 3 tablespoons water

1. Cream compressed yeast with sugar, add the tepid water, a little flour. Or blend dry yeast with sugar, little liquid, stand until softened, cream, add rest of liquid and little flour.

2. Put in warm place until covered with bubbles, add to sifted flour and salt.

3. Knead thoroughly, cover with dish towel or plastic wrap, allow to rise until double original size.

4. Knead again until smooth, roll out on a floured board to a neat oblong.

5 Put half lard in small pieces over two thirds of dough.

6. Sprinkle with half sugar, fruit and spice, then fold in three, brining the uncovered piece of dough over first.

7. Give half turn, repeat 5 and 6.

8. Turn again, roll to neat oblong, fold, turn, and re-roll.

9. Fold once more then roll out to fit warmed pan; score the top.

10. Cover, allow to rise, bake in center of oven until golden brown, then remove from pan. Test- knock base, cake should sound hollow. Glaze at once.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Circle Hot Dogs/Coconut Pie

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Circle Hot Dogs

8 skinless frankfurters
2 small tomatoes, each cut into 4 slices
8 slices process American cheese
4 hamburger buns, split and toasted
8 pickle slices

Make cuts almost to bottom of frankfurters: place in ungreased baking pan. Place a tomato slice and a cheese slice on each bun half; place on ungreased baking sheet.

Set oven control to broil and/or 550°. Broil frankfurters with tops 4 to 5 inches from heat until brown and curled, 2 to 3 minutes. Place frankfurters on cheese-topped buns. Broil until cheese is melted, 3 to 4 minutes. Garnish with pickle slices. 4 to 6 servings.

Coconut Pie

1 1/2 cups milk
1 cup sugar
1/3 cup biscuit baking mix
3 eggs
1 tablespoon butter or margarine, softened
1/2 teaspoon almond extract
1 1/2 cups flaked coconut
Whipped topping
Raspberry preserves

Heat oven to 350°. Beat milk, sugar, baking mix, eggs, butter and extract in large mixer bowl on low speed 1 minute. (Mixture may be lumpy.” Stir in coconut; pour into greased 9-inch pie plate. Bake until edge is golden, about 45 minutes. Cool. Garnish with topping and preserves.

Menu Mates: Potato chips, celery sticks.

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