Tag Archives: better homes and gardens recipe card library

Chicken-Sausage Cassoulet

Leave a reply

chicken_sausage_cassoulet

1 1/4 cups dry navy beans
4 cups water
1/2 pound bulk pork sausage
1 2 1/2 to 3 pound broiler-fryer chicken, cut up
1/2 cup finely chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups tomato juice
1 tablespoon worcestershire sauce
2 teaspoons instant beef bouillon granules
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika

The day before you are to use the recipe, in large saucepan bring beans and water to boiling. Reduce heat and simmer, covered, for 1 1/2 hours. Pour beans and liquid into bowl. Cover and refrigerate overnight.

While beans simmer, shape sausage into 18 balls; brown the meatballs in a skillet. Remove meatballs, reserving drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle chicken pieces with salt and pepper; brown in the reserved drippings. Remove chicken; cover and refrigerate overnight.

The next day, in an electric slow crockery cooker place chicken, meatballs, carrot, celery, and onion. Drain beans; mix beans with tomato juice, worcestershire sauce, bouillon granule, and seasonings. Pour over meat mixture in crockery cooker. Cover; cook on low heat setting for 8 hours. Remove chicken and meatballs. Mash bean mixture slightly; serve with meat. If desired, serve with toasted French bread slices. Makes 6 servings.

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

Salmon Party Ball

2 Replies

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.

Santa’s Whiskers

1 Reply

santa_whiskers

1 cup butter or margarine, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or rum flavoring
2 1/2 cups all-purpose flour
3/4 cup finely chopped red or green candied cherries
1/2 cup finely chopped pecans
1 cup flaked coconut

in mixing bowl cream together butter or margarine and sugar; blend in milk and vanilla or rum flavoring. Stir in flour, chopped candied cherries, and chopped pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices. Place on ungreased cookie sheet. Bake in 375° oven about 12 minutes or till edges are golden. Remove from cookie sheet to rack; cool. Makes about 5 dozen cookies.

Jam-Filled Cookies

Cream together 1 cup butter or margarine, 1/2 cup granulated sugar, and 1/2 cup sifted powdered sugar. Beat in 1 egg and 1 1/2 teaspoons vanilla. Stir together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon cream of tartar; bet into egg mixture. Chill. On floured surface roll dough 1/8 inch thick; cut with floured scalloped cookie cutter. Place on ungreased cookie sheet. Spoon 1/2 teaspoon Jam Filling in center half of the cookies. Cut out center of remaining cookies; place over filling. Seal Bake in 350° oven for 10 to 12 minutes. Remove from cookie sheet to rack; cool. Makes 2 1/2 dozen cookies.

Jam Filling: Add 1 tablespoon water to 1/2 cup jam (any flavor); stir in 1 tablespoon cornstarch. Cook and stir till thickened; cool.

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

Chocolate Cream Cheese Brownies & Jack O’Lantern Cookies

Leave a reply

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.

Pigs-In-A-Blanket Crepes

Leave a reply

10 Yellow Cornmeal Crepes
3 tablespoons dijon-style mustard
50 cocktail frankfurters
3/4 cup chili sauce
1 tablespoon lemon juice
2 teaspoons worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon onion salt

Prepare crepes. Spread a scant teaspoon of mustard on unbrowned side of each crepe. Cut each crepe into 5 strips. Place 1 cocktail frankfurter at one end of each strip. Roll up as for jelly roll. Arrange appetizers seam side down in a shallow baking pan. Bake in 425° oven about 15 minutes or till heated through. Meanwhile, for sauce, combine chili sauce, lemon juice, worcestershire sauce, horseradish, and onion salt. To serve, spear hot appetizers using wooden picks and dip into sauce. Makes 50 appetizers.

Yellow Cornmeal Crepes

1/3 cup all-purpose flour
1 1/2 cups milk
2/3 cup yellow cornmeal
2 eggs
1 tablespoon cooking oil

In bowl combine all ingredients and 1/4 teaspoon salt; beat with rotary beater till blended. Heat a lightly greased 6-inch skillet or crepe pan (don’t use an inverted crepe pan). Remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter evenly. Return to heat; brown one side only. Invert pan over paper toweling; remove crepe. Repeat to make 16 to 18 crepes, greasing pan occasionally. Stir batter often to keep cornmeal from settling. Don’t freeze these crepes as they crumble when frozen.

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

Skillet Franks and Potatoes

Leave a reply

1 10 3/4 ounce can condensed cream of celery soup
1/4 cup milk
2 tablespoons sweet pickle relish
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/2 teaspoon salt
3 cups diced cooked potatoes or two 16-ounce cans potatoes, drained and diced
1/2 pound frankfurters, bias-sliced into 1-inch pieces

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 to 5.

Apricot-Glazed Ham

1 8 3/4 ounce can unpeeled apricot halves
2 tablespoons brown sugar
2 teaspoons vinegar
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 12/ pound fully cooked ham slice
6 maraschino cherries

Drain apricots, reserving 2 tablespoons syrup. Set aside 6 apricot halves; press remaining apricots through sieve. Combine sieved apricots, reserved syrup, brown sugar, vinegar, mustard, and ginger. Trim excess fat from ham. In skillet cook trimmings till 1 tablespoon fat accumulates; discard trimmings. Brown the ham slowly on one side in hot fat, about 4 minutes; turn. Place reserved apricot halves atop; spoon apricot mixture over. Cover; cook 5 minutes. Garnish each apricot half with a maraschino cherry. Makes 6 servings.

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

Italian-Sauced Fish

Leave a reply

Italian-Sauced Fish

1/4 cup chopped onion
1/2 clove garlic, minced
1 tablespoon cooking oil
1 16-ounce can tomatoes, cut up
1 6-ounce can tomato paste
3/4 teaspoon dried oregano, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
8 frozen, fried, breaded fish portions
1/4 cup shredded cheddar cheese

IN saucepan cook onion and garlic in oil till onion is tender bu not brown. Stir in undrained tomatoes, tomato paste, oregano, sugar, salt and pepper. Simmer, covered for 20 minutes. Meanwhile cook fish portions according to package directions. To serve, spook hot sauce over fish. Sprinkle with cheese. Makes 8 servings.

Saucy Poached Fish

4 fresh or frozen halibut steaks
1/4 cup milk
1 10 3/4 ounce can condensed cream of mushroom soup
1/4 teaspoon dry mustard
1 3-ounce can sliced mushrooms, drained
2 tablespoon snipped parsley
Hot cooked rice

Thaw fish, if frozen. In medium skillet gradually stir milk into soup. Sit in mustard. Bring to boiling; reduce heat. Place fish in hot soup mixture. Cook, covered, about 10 minutes or till fish flakes easily. Carefully remove fish to warm platter. Stir drained mushrooms and parsley into soup mixture. Heat through ; serve over fish and hot cooked rice. Makes 4 servings.

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

Soft Whole Wheat Pretzels

Leave a reply

3 cups all-purpose flour
1 1/2 tablespoons sesame seed, toasted
1 package active dry yeast
2 1/2 cups milk
1/2 cup sugar
1/4 cup cooking oil
1 1/2 teaspoons salt
3 cups whole wheat flour
1 slightly beaten egg white
1 tablespoon water
Coarse salt or sesame seed, toasted

In mixer bowl combine 2 cups of the all-purpose flour, the 1 12/ tablespoons sesame seed, and yeast. In saucepan heat milk, sugar, oil and the 1 1/2 teaspoons salt just till warm (115° to 120°). Add to dry mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (about 5 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise till double (about 50 minutes). Punch down; turn out on floured surface. Cover; let rest 10 minutes.

Roll to a 12 x 12 inch square. Cut into strips 12 inches long and 1/2 inch wide. Roll each to a rope 16 inches long. Shape into pretzels by forming a knot and looping ends through. Let rise, uncovered, 20 minutes. Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower 1 or 2 pretzels at a time into the boiling water; boil 1 minute on each side. Remove with slotted spoon to paper toweling; pat dry. Arranged 1/2 inch apart on well-greased baking sheets. Brush with mixture of egg white and the 1 tablespoon water. Sprinkle lightly with coarse salt or sesame seed. Bake in 350° oven about 25 minutes or till golden brown. Makes 24 pretzels.

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

Jumbo Cornburger

Leave a reply

2 beaten eggs
1 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
Dash pepper
1 1/2 pounds ground beef
1 beaten egg
1 12-ounce can whole kernel corn
1/2 cup medium-coarse cracker crumbs
1/4 cup diced green pepper
1/4 cup chopped onion
2 tablespoons chopped pimiento
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1 medium tomato, peeled and cut into wedges
1/2 cup shredded American cheese (2 ounces)

Combine the 2 eggs, tomato sauce, Worcestershire, 3/4 teaspoon salt, and pepper. Add beef; mix well. Spread half the meat mixture in an 8x 1 1/2 inch round baking dish or a 8x8x2 inch baking dish. Combine the 1 egg, corn, cracker crumbs, green pepper, onion, pimiento, 1/2 teaspoon salt, and sage. Spoon over meat. Cover with remaining meat mixture. Bake in 375° oven for 1 hour. The last 5 minutes, arrange tomato on top and sprinkle with cheese. Makes 6 servings.

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

Oriental Beef Ring

Leave a reply

1 3 ounce can chow mein noodles
1 8 ounce can tomato sauce with chopped onion
1 beaten egg
1/4 cup chopped celery
2 tablespoon soy sauce
1/8 teaspoon ground ginger
1 pound ground beef
1 tablespoon brown sugar
2 teaspoons soy sauce
– – –

1 6 ounce package frozen pea pods
2 tablespoons water
1 tablespoon butter or margarine

Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce. Let stand 5 minutes to soften. In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture. Add beef; mix well. Press into an oiled 3-cup ring mold (6 1/2 inches in diameter and 2 1/2 inches deep). Loosen edges. Invert mold into a 9-inch non-metal pie plate. Remove mold. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till done, turning dish every 3 minutes. Drain off excess fat. Combine remaining tomato sauce, sugar, and 2 teaspoons soy sauce; brush on meat ring. Micro-cook, uncovered, 30 seconds. Cover; keep meat ring hot.

In a 1 quart non-metal casserole combing pea pods and water. Micro-cook, covered, about 4 minutes or till pea pods are tender, tossing twice with a fork. Drain. Toss with remaining chow mein noodles and butter. Micro-cook, uncovered, 15 seconds. Transfer meat to serving plate. Surround with vegetable mixture. Serves 6.

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