Tag Archives: better homes and gardens recipe card library

Broccoli Vinaigrette

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1 pound fresh broccoli or 2 10-ounce packages frozen broccoli spears
½ cup salad oil
3 tablespoons vinegar
2 tablespoons lemon juice
1½ teaspoons sugar
¾ teaspoon salt
¾ teaspoon paprika
¾ teaspoon dry mustard
¼ teaspoon dried oregano, crushed
Dash cayenne
⅓ cup finely chopped dill pickle
⅓ cup finely chopped green pepper
3 tablespoons snipped parsley
2 tablespoons capers, drained
1 hard-cooked egg, finely chopped

Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines. Cook fresh broccoli in small amount of boiling salted water 10-15 minutes; frozen broccoli 4 to 5 minutes, or just till crisp-tender. Drain. In screw-top jar combine salad oil, vinegar, lemon juice, sugar, salt, paprika, dry mustard, oregano, cayenne, dill pickle, green pepper, snipped parsley and capers. Cover and share to mix well. Pour dressing over broccoli spears; refrigerate several hours or overnight. Drain off liquid. Arrange broccoli spears on serving plate; top with finely chopped egg. Garnish with additional sawtooth-cut hard-cooked eggs filled with sieved egg yolks, if desired. Makes 6 to 8 servings.

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

Honey Macaroonies

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1½ cups quick-cooking rolled oats
½ cup flaked coconut
½ cup chopped walnuts
½ cup all-purpose flour
¾ cup packed brown sugar
½ cup butter or margarine
2 tablespoons honey
36 red or green candied cherries

In large mixing bowl stir together first 4 ingredients. In heavy saucepan combine brown sugar, butter, and honey; bring to boiling, stirring frequently. Pour over dry ingredients; blend well. For each cookie, press one level tablespoon mixture into greased 1¾-inch muffin pan. (For flatter, crisper cookie, place dough in 2-inch muffin pan.) Top each with candied cherry. Bake in 350° oven for 15 to 20 minutes or till well browned. Cool in pans for 10 minutes; remove from pans to rack. Cool completely. Makes 3 dozen cookies.

JAM THUMBPRINTS

In mixing bowl cream ¾ cup butter and ½ cup sugar till light and fluffy. Add 2 eggs and 1½ teaspoons vanilla; beat well. Thoroughly stir together 2 cups all-purpose flour, 1½ teaspoons baking powder, and &Frac14; teaspoon salt. Stir into creamed mixture. Chill at least 1 hour. Shape dough into 48 balls. Place 2 inches apart on greased cookie sheet. With moistened finger, make indentation in each cookie. Combine ½ cup red raspberry, boysenberry, or currant jam; ⅓ cup chopped filberts; and 1 teaspoon grated orange or lemon peel. Place ½ teaspoon jam filling in center of each cookie. Beat 2 egg whites with ¼ teaspoon cream of tartar till soft peaks form. Gradually add ½ cup sugar, beating to stiff peaks. Pipe a wreath of meringue around jam atop each cookie. Bake in a 350° oven 10 to 13 minutes. Remove to rack; cool. Makes 48.

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

Pumpkin-Apple Pie

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Pastry for single-crust pie (see Divider Card No. 20)
½ cup packed brown sugar
½ cup water
2 tablespoons butter or margarine
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
4 cups sliced, peeled cooking apples
1 tablespoon lemon juice
1 slightly beaten egg
1 cup canned pumpkin
½ cup granulated sugar
½ teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon ground cloves
1 5⅓ ounce can (⅔ cups) evaporated milk
Unsweetened whipped cream

Prepare and roll out pastry. Line a 9-inch pie plate. Flute edge high; do not prick. Bake in 450° oven for 5 minutes. Cool.

For filling, in medium saucepan combine brown sugar, water, butter or margarine, cornstarch, cinnamon, and 1/4 teaspoon salt. Cook and stir over medium heat till mixture comes to boiling. Stir in sliced apples. Cover and cook over medium heat for 5 to 6 minutes or till apples are crisp-tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread the hot apple mixture evenly in the bottom of the partially baked pastry shell.

In mixing bowl combine egg, pumpkin, granulated sugar, ginger, the remaining 1/4 teaspoon salt, and cloves; mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apples. To prevent over browning, cover edge of pie with foil. Bake in 375° oven for 20 minutes. Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean. Cool pie thoroughly on rack. Serve with whipped cream. Cover; chill to store.

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

Cherry Pork Chops

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6 pork chops, cut ¾ inch thick
½ of a 21-ounce can (1 cup) cherry pie filling
2 teaspoons lemon juice
½ teaspoon instant chicken bouillon granules
⅛ teaspoon ground mace

Trim excess fat from pork chops. In a large skillet cook the trimming still about 1 tablespoon of fat accumulates. Discard the remaining trimmings. Brown the pork chops in the hot fat. Sprinkle each chop with salt and pepper. In an electric slow crockery cooker stir together the cherry pie filling lemon juice, chicken bouillon granules and ground mace; mix well. Place the browned pork chops atop cherry mixture. Cover and cook on low-heat setting for 4 to 5 hours. Place chops on a warm serving platter. Pour some cherry sauce over chops; pass remaining sauce. Garnish with parsley, if desired. Makes 6 servings.

FRUIT COMPOTE SUPREME

1 29-ounce can peach slices
1 cup dried apricots
½ cup packed brown sugar
1 teaspoon grated orange peel
⅓ cup orange juice
½ teaspoon grated lemon peel
2 tablespoons lemon juice
1 16-ounce can pitted dark sweet cherries, drained

In an electric slow crockery cooker combine undrained peaches, apricots, brown sugar, orange peel, orange juice, lemon peel, lemon juice, and ½ cup water. Cover: cook on low-heat setting for 9-10 hours. To serve, gently stir in drained cherries. Cover; cook on low heat setting 15 minutes more. Serves 8.

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

Curried Turkey Open-Facers

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1 large red apple, cored
Lemon juice
12 thin slices cooked turkey
2 tablespoons turkey broth or water
½ of a 10¾-ounce can (⅔ cup) condensed cream of chicken soup
¼ cup dairy sour cream
3 tablespoons milk
2 teaspoons curry powder
6 slices French bread, toasted

Cut apple into thin wedges; brush with lemon juice. In skillet heat turkey in broth, covered for 4 to 5 minutes; turn slices once. Meanwhile, in saucepan combine soup, sour cream, milk, and curry powder; heat through. Place 2 slices turkey and 3 apple wedges atop each slice of bread; spoon sauce over. Makes 6 servings.

PEACHY-BEEF SANDWICHES

¼ cup low-calorie mayonnaise-type dressing
1 tablespoon chili sauce
1 tablespoon finely chopped dill pickle
4 slices Italian bread
4 teaspoons low-calorie mayonnaise-type dressing
4 lettuce leaves
4 thin slices cooked roast beef
4 juice-packed peach halves

In a small bowl combine the ¼ cup mayonnaise-type dressing, chili sauce, and dill pickle. Cover and refrigerate. Before serving, toast bread and spread one side of each slice with 1 teaspoon mayonnaise-type dressing. Arrange one lettuce leaf, one slice roast beef, and one peach half on each. Drizzle some of the dressing mixture over top of each. Makes 4 servings.

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

Liverwurst Bundles

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1 ½ cups rye flour
1 to 1 ⅓ cups all-purpose flour
1 package active dry yeast
1 ½ teaspoons caraway seed
¾ cup milk
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
1 egg
Prepared mustard
Prepared horseradish
1 8-ounce package liverwurst, cut in 8 slices
8 slices bacon, crisp-cooked, drained, and crumbled

In large mixer bowl combine 1 cup of the ryle flour, ⅓ cup of the all-purpose flour, yeast and caraway seed. In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°), stirring till shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining rye flour and enough of the remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (8 to 10 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise till double (about 45 to 60 minutes).

Divide dough into 8 pieces. On lightly floured surface roll each piece into a 5-inch circle. Spread dough with mustard and horseradish to within ½ inch of edges. Place 1 slice of liverwurst on one-half of each circle of dough; top with onion slice and a little crumbled bacon. Fold dough to form a half-circle and seal edge with tines of fork. Place on greased baking sheet. Cover and let rise till almost double (about 30 minutes). Bake in 375° oven for 18-20 minutes. Coll the bundles on wire rack. Refrigerate. Serve chilled. (If desired, individually wrap cooled sandwiches in clear plastic wrap. Label; freeze.) Makes 8 sandwiches.

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

Buffet Glazed Salmon

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1 3- to 4-pound dressed salmon
1 lemon, sliced
1 ½ cups chicken broth
1 envelope unflavored gelatin
Sliced unpeeled cucumbers
Sliced radishes
2 8-ounce packages cream cheese, softened
2 tablespoons lemon juice
1 teaspoon onion salt
Milk
Mayonnaise or salad dressing

Advanced preparation: Salt inside of dressed salmon generously. Place fish on a well-greased 24-inch piece of heavy-duty foil on baking sheet. Place lemon slices inside and atop fish. Seal foil tightly; bake in 350° oven 45 to 60 minutes or till fish flakes easily when tested with a fork. Remove fish from foil; discard lemon. With sharp knife, carefully remove skin. Cover and chill the fish thoroughly on a large serving platter.

In a small saucepan combine chicken broth and gelatin; dissolve over low heat. Chill till partially set. Spoon a small amount of gelatin glaze over fish. Place cucumber and radish slices on glaze atop fish in overlapping rows. Spoon remaining glaze over fish. Chill thoroughly. Remove any glaze from platter.

Combine cream cheese, lemon juice, and onion salt; thin with a little milk, if necessary. With a pastry tube, pie a cream cheese border around fish. Chill thoroughly.

Before serving: Serve glazed salmon with mayonnaise or salad dressing and trip with additional lemo, cucumber, and salad greens, if desired. Makes about 24 buffet-size servings.

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

Giant Stuffed Grillburger

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1 beaten egg
1 ¼ cups herb-seasoned stuffing mix, crushed
1 4-ounce can chopped mushrooms, drained
⅓ cup beef broth
¼ cup sliced green onion
¼ cup snipped parsley
2 tablespoons butter or margarine, melted
1 teaspoon lemon juice
2 pounds ground beef
1 teaspoon salt

Mix together the egg, stuffing mix, drained mushrooms, beef broth, green onion, parsley, butter or margarine, and lemon juice; set aside. Combine meat and salt; divide mixture in half. On sheets of waxed paper, pat each half into an 8-inch circle. Spoon stuffing over one circle of meat to within 1 inch of the edge. Top with second circle of meat; peel off top sheet of paper and seal edges of meat.

Invert meat patty onto well-greased wire grill basked; peel off remaining paper. Grill over medium coals for 10 to 12 minutes. Turn and grill about 10 to 12 minutes more or till desired doneness. Cut the burger into wedges; sever with warmed catsup, if desired. Serves 8.

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

Pickled Meat Loaf

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2 beaten eggs
1/3 cup fine dry bread crumbs
1/3 cup chili sauce
1 3-ounce can chopped mushrooms, drained
1 tablespoon prepared horseradish
1 1/4 teaspoons salt
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 pounds ground beef
2 or 3 dill pickles, quartered lengthwise
• • •
3 fresh tomatoes
1/2 cup diced green pepper
1/3 cup vinegar
1/4 cup chopped onion
1 tablespoon sugar
3/4 teaspoon celery salt
3/4 teaspoon mustard seed
1/4 teaspoon salt
Dash pepper

Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/2 teaspoons salt, thyme, and 1/8 teaspoon pepper. Add beef; mix well, Pat half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Arrange dill pickles on top of meat mixture in pan; top with remaining meat. Bake in 350° oven for 1 1/4 hours. Remove meat from pan. Drain; cover and chill.
Peel and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors.
Before serving: Slice meat loaf and arrange on plat; serve with tomato relish and rye bread, if desired. Makes 8 servings.

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

Eggplant Parmigiana

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4 large slices eggplant, cut ½ inch thick
1 beaten egg
1/2 cup wheat germ
2 tablespoons cooking oil
1/8 teaspoon dried basil, crushed
1/8 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1 8-ounce can (1 cup) tomato sauce
2 large slices mozzarella cheese, halved (about 3 ounces)

Peel eggplant slices; dip each in egg, then in wheat germ to coat. In skillet brown quickly in hot oil. Place on eggplant slice in each of 2 individual baking dishes. Stir herbs, dash salt and dash pepper into tomato sauce; spoon about ¼ cup sauce atop each slice in dish. Top with one slice cheese. Add second slice of eggplant and then remaining sauce. Bake in 350° oven for 25 minutes. Cut cheese into triangles; arrange atop eggplant. Bake 10 minutes more. Serves 2.

CARROT-RICE BAKE

3 cups shredded carrot (1 pound)
2/3 cups uncooked long-grain rice
2 cups shredded American cheese (8 ounces)
1 cup milk
2 beaten eggs
2 tablespoons minced dried onion

In saucepan combine carrot, rice, ½ teaspoon salt, and 1 ½ cups water. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till rice is done. Do not drain. Stir in 1 ½ cups of the cheese, the milk, eggs, onion, and ¼ teaspoon pepper. Turn into a 10x6x2-inch baking dish. Bake, uncovered, in 350° oven about 20 to 25 minutes. Top with remaining ½ cup cheese. Return to oven about 2 minutes more to melt cheese. Cut into squares. Serves 6.

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