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Chicken Aloha

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2 whole chicken breasts, skinned, split, and boned
1 green pepper
1 8 1/4-ounce can pineapple chunks
2 tablespoons cornstarch
1/4 cup apricot preserves (cut up large pieces)
3 tablespoons soy sauce
1/2 teaspoon instant chicken bouillon granules
Dash pepper
1 cup sliced celery
2 tablespoons butter or margarine
Chow mein noodles
Slivered almonds
Coconut

Cut chicken into 1-inch pieces, set aside. Cut green pepper into strips, set aside. Drain pineapple, reserving syrup, set pineapple aside. Add enough water to syrup to make 1 1/4 cups. In small bowl blend reserved syrup mixture into cornstarch, stir in preserves, soy sauce, bouillon granules, and pepper; set aside. In 10-inch skillet cook celery and green pepper in butter or margarine about 2 minutes or till barely tender. Remove from skillet. (Add more butter, if necessary.) Add chicken; cook and stir 2 minutes. Stir soy mixture; blend into chicken. Cook and stir till thickened and bubbly. Add celery-green pepper mixture and pineapple. Cover and cook 1 minute. Serve over chow mein noodles. Pass almonds and coconut. Makes 4 to 6 servings.

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

Yogurt-Fruit Combo

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2 8-ounce cartons orange yogurt (2 cups)
1/3 cup mayonnaise or salad dressing
1 20-ounce can pineapple slices, drained
1 17-ounce can pitted light sweet cherries, drained and halved
1 11-ounce can mandarin orange sections, drained
1 cup tiny marshmallows

Stir together yogurt and mayonnaise. Cut pineapple into wedges. Fold drained fruit and marshmallows into yogurt mixture. Cover; chill at least 1 hour. Trim with mint; if desired. Makes 10 to 12 servings.

Minted Papaya-Plum Salad

2 slightly beaten egg yolks
2 tablespoons water
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon butter or margarine
Dash salt
1 cup dairy sour cream
1 to 2 teaspoons snipped fresh mint leaves
2 cups medium papayas or mangoes, chilled
12 ounces fresh plums, chilled, halved and pitted
1 1/2 cups red and purple grapes, chilled
Leaf lettuce

In a 1-quart saucepan combine egg yolks, water, sugar, vinegar, butter or margarine, and salt. Cook over low heat, stirring constantly, till mixture thickens slightly and barely coats a metal spook; do not boil. Remove from heat. Stir in sour cream and mint. Cover and chill. Seed and halve papayas; arrange with plums and grapes on lettuce lined plates. Garnish dressing with a few mint leaves, if desired. Serve fruit with dressing. Makes 4 servings.

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

Peanut-Corn Chowder

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2 tablespoons butter or margarine
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/2 cup chunk-style peanut butter
1 can (13 3/4 oz) clear chicken broth
1 pkg (10oz) frozen whole-kernel corn
1 cup light cream

1. In hot butter in medium saucepan, sauté celery and onion until tender – about 5 minutes.

2. Remove from heat. Add peanut butter, stirring until melted. Gradually stir in chicken broth, then frozen corn.

3. Bring to boiling, stirring; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat.

4. Stir in light cream; reheat gently. (Do not boil.) Makes about 1 quart; 4 servings.

A Hearty Luncheon
Peanut-Corn Chowder
Bacon-Lettuce-Tomato Sandwiches
Olives
Carrot sticks
Ambrosia Bowl (Card 1j)
Beverages

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

Salmon-Avocado Mold

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1 envelope unflavored gelatin
1 cup cold water
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon vinegar
2 teaspoons grated onion
1/2 teaspoon salt
1/2 teaspoon prepared horseradish
1 16 ounce can salmon, drained, flaked, and small bones removed
1/2 cup mayonnaise or salad dressing
1/3 cup sliced pitted ripe olives
1/4 cup chopped celery

• • •

1 large avocado
1/2 cup dairy sour cream
1/2 teaspoon salt
Curly endive

In saucepan soften gelatin in the cold water. Stir over low heat until gelatin is completely dissolved. Add sugar, lemon juice, vinegar, onion, 1/2 teaspoon salt, and horseradish. Chill till mixture is partially set. Fold salmon, mayonnaise, olives, and celery. Spoon into a 3 1/2 cup mold; chill till gelatin mixture is firm. To prepare dressing, peel and mash the avocado (about 2/3 cup). Blend together the avocado, sour cream, and 1/2 teaspoon salt. Chill. Unmold salmon salad onto serving platter. Spread avocado dressing mixture evenly over the outside of salad. Garnish with curly endive and a lemon twist, if desired. Makes 4 servings.

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

Hamburger Stroganoff

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1 pound ground beef
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
1 clove garlic, minced
1/4 teaspoon pepper
1 can (4 ounces) mushroom stem and pieces, drained
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup dairy sour cream
Poppy Seed Noodles (below)

In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly.

Reduce heat; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over Poppy Seed Noodles. 4 servings.

Poppy Seed Noodles: Cooke 8 ounces medium noodles as directed on package; drain. Stir in 2 teaspoons poppy seed and 1 tablespoon butter.

Brighten this popular casserole with a parsley or chive garnish from your kitchen garden or a generous shake of paprika. Add a green salad and rolls and you have a savory dinner for four.

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

Old-Fashioned Baked Beans

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3 cups (1 1/2lb) dried navy beans
3/4 lb salt pork
1 medium onion
2 teaspoons salt
1/4 cup light brown sugar, firmly packed
2 teaspoons dry mustard
1 cup light molasses

1. Day before serving: Wash beans, discarding imperfect ones. Cover beans with 2 quarts cold water; refrigerate, covered, overnight.

2. Next day: Drain beans. Turn beans into 6-quart kettle. Cover with 2 quarts cold water.

3. Bring to boiling; reduce heat, and simmer, covered, 30 minutes. Drain, reserving liquid.

4. Preheat oven to 300F.

5. Trim rind from salt pork. Cut pork almost through, at 1/2 inch intervals.

6. Place onion in bottom of 4-quart bean pot or casserole. Add beans; bury pork, cut side down, in center of beans.

7. Heat reserved bean liquid to boiling.

8. Combine remaining ingredients. Stir in 1 cup boiling bean liquid. Pour over beans. Add about 1 1/2 cups boiling liquid just to cover beans.

9. Bake, covered, 6 hours. Stir once every hour, so beans cook evenly. If they seem dry after stirring, add a little boiling water.

10. To brown top of beans, remove cover for last 30 minutes of baking time.

Makes 8 Servings.

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

Spunky Shoulder Slices

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1 1/2 cups orange juice
1/2 cup vinegar
1/4 cup brown sugar (packed)
2 tablespoons cloves
1 tablespoon dry mustard
1 tablespoon ginger
1 tablespoon molasses
2 tablespoons brandy, if desired
1 1/2 pound smoked boneless pork shoulder butt
Spiced apple rings

Mix all ingredients together except meat and apple rings with rotary beater. Cut meat into 3/4 inch slices. Place meat in a shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce; reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 to 18 minutes or until done, turning and basting frequently with reserved sauce. 5 to 6 servings.

To complement these piquant pork slices, serve mounds of potato salad and spiced apple rings or Grilled Cinnamon Apples (below).

Grilled Cinnamon Apples

Core 6 medium baking applies; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown or maple sugar and cinnamon. Cook 5 to 10 minutes longer or until tender.

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

Fondue Party, U.S.A

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Menu: Turkey and Ham Fondue, 3-Bean Salad, Sourdough Bread, Strawberry Shortcake, Coffee.

Turkey and Ham Fondue

Remove gelatin from 1-pound cooked turkey roll (or use left-over cooked turkey); cut meat into 3/4-inch cubes. Cut 1 pound fully cooked boneless ham into 3/4-inch cubes. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.

Prepare oil and cook meat as directed for Beef Fondue (Fondues card 6*) except – cook meat until light brown. Dip sauces.

4 servings.

Texas Barbecue Sauce

Ingredients

1/2 cup tomato juice
1/4 cup water
2 tablespoons vinegar
2 tablespoons catsup
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon chili powder
Dash cayenne red pepper

Heat all ingredients to simmer. Cook, stirring occasionally, about 15 minutes or until sauce thickns. 1 cup.

Cranberry-Orange Sauce: Mix 1/2 cup cranberry-orange relish and 2 tablespoons orange-flavored liquer or orange juice. About 1/2 cup.

* From Fondue Card 6 (French Fondue) – In metal fondue pot, heat salad oil (2 inches) to 375° (1-inch bread cube will brown in 1 minute); transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil. Spear cubes of meat with fondue forks and place in hot oil.

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

Poached Eggs – Chipped Beef

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Ingredients

1/4 cup butter or margarine
1/4 cup unsifted flour
Dash pepper
2 1/2 cups milk
Tabasco
1 jar (5oz) dried beef
4 or 6 poached eggs
2 or 3 English muffins, split and toasted, or 4 or 6 buttered toast slices, crusts removed

Directions

1. In medium saucepan, melt butter. Remove from heat.

2. Add flour and pepper, stirring until smooth. Gradually stir in milk. Bring to boiling, over medium heat, stirring. Reduce heat and simmer 1 minute. Add several drops Tabasco and dried beef. heat gently while poaching eggs.

3. Lift eggs to toasted muffins. Spoon creamed chipped beef over top. Garnish with tomato wedges and olives, as pictured.

Makes 4 to 6 servings.

How to Poach and Egg: Bring water (1 inch deep) in shallow pan to boiling. Reduce heat to simmer. Break egg into saucer, then quickly slip egg into water. Cook, covered, 3 to 5 minutes. Lift out of water with slotted pancake turner or spoon. Drain well.

A Light Supper
Poached Eggs with Creamed Chipped Beef
Toasted English Muffins
Beer

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

Easy Sauerkraut Mold

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Ingredients

2 3-ounce packages lemon-flavored gelatin
1 tablespoon vinegar
3 or 4 small green onion tops
1 pimiento
1 16 ounce can (2 cups) sauerkraut, drained
1 cup mayonnaise or salad dressing
1 teaspoon prepared horseradish

Directions

Dissolve lemon-flavored gelatin in 2 cups boiling water. Add vinegar and 1 1/2 cups cold water. Chill till partially set. Snip the green onion tops and pimiento into the gelatin mixture. Cut through the contest of the can of sauerkraut. Add drained sauerkraut to gelatin mixture; stir gently to distribute vegetables. Turn mixture into an 8x4x2 inch loaf dish. Chill till firm, 4 hours or overnight. Unmold onto salad greens. Trim with carrot curls and ripe olives, if desired. Combine mayonnaise and horseradish. Serve with salad.

Makes 8 to 10 servings.

Three-Bean Aspic

Ingredients

1 17-ounce can three-bean salad
1 envelope unflavored gelatin
1/4 cup cold water
1 13 1/2 ounce can tomato aspic
2 tablespoons lemon juice
1/4 teaspoon dried dillweed

Directions

Drain bean salad, reserving liquid. Add enough water to measure 1 cup liquid; set aside. Soften gelatin in the 1/4 cup cold water. In saucepan combine tomato aspic and softened gelatin. Heat and stir till aspic melts and gelatin dissolves. Stir in bean liquid, lemon juice, and dillweed. Chill till partially set. Stir in drained bean salad. Turn into a 4-cup mold. Chill till firm, several hours or overnight. Unmold salad onto a serving platter. Garnish the salad with curly lettuce leaves, if desired.

Makes 6 servings.

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