Tag Archives: better homes and gardens recipe card library

Turkey in Aspic

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12 ounces cooked turkey white meat, cut in 6 slices
4 hard-cooked eggs, sliced
3/4 pound fresh asparagus spears or 1 8-ounce package frozen asparagus spears, cooked and drained
6 pimiento strips
2 envelopes unflavored gelatin
2 13 3/4 ounce cans chicken broth
1/2 cup water
1 thin slice onion
2 tablespoons lemon juice
2 teaspoons prepared horseradish
1 sprig parsley

Trim turkey slices to uniform shapes; arrange in 13x9x2-inch pan. Top each with 4 slices, about 3 asparagus spears, and a pimiento strip. In saucepan soften gelatin in chicken broth and water. Stir in onion, lemon juice, horseradish, and parsley. Bring to boiling, stirring frequently. Remove from heat and strain through cheesecloth. Chill just till syrupy. Spoon a little broth mixture over each salad in pan. Chill till almost set; keep remaining broth mixture at room temperature and stir occasionally. Repeat spooning room-temperature broth mixture over turkey slices and chilling till a thin glaze of gelatin forms. Pour remaining broth mixture around salads in pan. Chill till set. To serve, trim around each turkey slice and transfer to serving plates. Break up remaining gelatin in pan with a fork and arrange around salads on serving plates. Makes 6 servings.

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

Bran-Flake Chicken

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1/2 cup slightly crushed bran flakes (3/4 cup uncrushed)
1/4 cup shelled sunflower seed, chopped
1/2 teaspoon seasoned salt
1/4 cup butter or margarine, melted
2 tablespoons lemon juice
1/2 teaspoon salt
3 whole large chicken breasts, halved lengthwise, or 6 whole small chicken breasts
1 16-ounce can peach halves, drained

In paper or plastic bag combine bran flakes, sunflower seed, and seasoned salt. Blend melted butter,lemon juice, and salt. Brush chicken breasts with butter mixture, then shake, one at a time, in bran mixture to coat lightly. (Reserve remaining lemon butter.) Place chicken, skin side up, in an ungreased large shallow baking pan. Bake in 375° oven for 40 minutes. Do not turn. Meanwhile, brush peaches with reserved lemon-butter mixture. Arrange in pan with chicken; continue baking 5 to 10 minutes or till chicken is tender. Makes 6 servings.

Chicken and Onion Bake

1 2 1/2 – to 3-pound broiler-fryer chicken, cut up
1 10 3/4-ounce can condensed cream of chicken soup
1 tablespoon snipped parsley
1/2 teaspoon poultry seasoning
1 1/2 cups frozen small whole onions
Paprika

Place chicken pieces, skin side up,in a 12 x 7 1/2 x 2 inch baking dish. Stir together soup, parsley, and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered, in 350° oven about 1 hour or till chicken is tender. Stir sauce; sprinkle with paprika. Serve with mashed potatoes or hot cooked rice, if desired. Makes 4 servings.

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

Spiced Orange-Apricot Ribs

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1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
4 pounds pork loin back ribs or spareribs
•••
Hickory Chips
•••
1/2 cup apricot preserves
1/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon lemon juice

Combine salt, ginger, coriander, paprika, and pepper; rub onto meaty side of ribs. COver; refrigerate 2 hours. About an hour before cooking time, soak hickory chips in enough water to cover.

Lace ribs accordion-style on spit rod. Secure the ribs with holding fork. Arrange hot coals on both sides of a shallow foil drip pan. Drain hickory chips, sprinkle some over coals. Attach spit; position drip pan under meat. Turn on motor; lower the grill hood or cover with foil tent. Grill ribs over hot coals about 1 hour or till done. Sprinkle the coals with dampened hickory chips every 20 minutes.

Combine apricot preserves, orange juice, soy sauce, and lemon juice. Brush ribs frequently with orange juice glaze during the last 15 minutes of cooking. heat and pass the remaining glaze. Garnish ribs with orange slices, if desired. Makes 4 servings.

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

Corn and Cabbage Skillet

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3 fresh ears of corn or 1 10-ounce package frozen whole kernel corn
2 cups shredded cabbage
2 tablespoons chopped onion
2 tablespoons butter or margarine
1/2 cup cream-style cottage cheese
1/4 cup dairy sour cream
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper

Remove the husks and silks from the ears of corn; rinse. Cut off tops of kernels, holding knife at angle. Scrape cobs with dull edge of knife. Cook, cut and scraped corn, covered, in small amount of boiling salted water 5 to 8 minutes or till corn is done. (Or, prepare frozen corn according to package directions.) Drain. Cook cabbage, covered, in boiling salted water about 7 minutes or till tender; drain.

In saucepan cook onion in butter or margarine till tender, but no brown. Stir in cottage cheese, sour cream, Parmesan, salt and pepper. Cook till cottage cheese begins to melt. Combine half the cottage cheese mixture with the corn. and the remaining cottage cheese mixture with the cabbage. Arrange cabbage around outside of skillet; fill center with corn. Heat through. Garnish with green pepper and carrot curls, if desired. Makes 5 or 6 servings.

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

Polynesian Pork Steaks

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6 pork steaks
1 4 1/2 ounce jar strained plums (baby food)
1/2 cup flaked coconut
2 tablespoons water
1 tablespoon vinegar
1 tablespoon cooking oil
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon grated lemon peel
Dash pepper

Trim fat from steaks. In large skillet cook trimmings till a small amount of fat accumulates, discard trimmings. Brown the steaks in hot fat. Season steaks generously with salt. Combine plums, coconut, water, vinegar, cooking oil, soy sauce, 1/2 teaspoon salt, ginger, lemon peel and pepper, pour over steaks. Cover, simmer 35-40 minutes or till meat is tender. Remove meat to warm platter, spoon sauce over. Makes 6 servings.

Sausage-Noodle Skillet

In skillet cook 1 pound bulk pork sausage till meat is browned. Drain off excess fat. Stir in 1 1/2 cups water, one 16-ounce can undrained tomatoes, cut up; one 15 1/2 ounce can red kidney beans, drained; one 8-ounce can tomato sauce; 1/2 cup chopped green pepper; 2 teaspoons minced dried onion; 1 to 2 teaspoons chili powder; and 1/2 teaspoon salt. Stir in 4 ounces uncooked medium noodles (about 2 1/2 cups). Cover and simmer the sausage-noodle mixture about 25 to 30 minutes or until noodles are tender. Makes 4 or 5 servings.

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

Island Sweet-Sour Meatballs

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1 beaten egg
1 cup soft bread crumbs
2 tablespoons chopped onion
2 tablespoons milk
3/4 teaspoon salt
1 pound ground beef
2 tablespoons shortening
1 8 1/4 ounce can pineapple slices
1 8-ounce can (1 cup) whole cranberry sauce
1/2 cup bottled barbecue sauce
1/4 teaspoon salt
Dash pepper
1/4 cup cold water
1 tablespoon cornstarch
1/2 cup green pepper strips
Hot cooked rice

In bowl combine egg, bread crumbs, onion, milk, and the 3.4 teaspoon salt. Add meat; mix well. Shape mixture into 24 one-inch meatballs (1 tablespoon each). In large skilled brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce, the 1/4 teaspoon salt, and dash pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir till thickened and bubbly. Add pineapple and green pepper. Simmer, covered, till pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.

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

Pear-Limeade Molds

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2 envelopes unflavored gelatin
1/2 cup cold water
2 pears, peeled, halved, and cored
2 cups water
1/4 cup sugar
1 6-ounce can frozen limeade concentrate
Dash salt
Green food coloring
4 whole maraschino cherries
Endive
Mayonnaise or salad dressing
Chopped pecans

Soften gelatin in 1/2 cup cold water; set aside. In saucepan combine pear halves, the 2 cups of water, and the sugar; bring to boiling. Reduce heat, cover, and simmer 5 to 6 minutes or till pears are tender. With slotted spoon, remove pears to a bowl; cover and refrigerate. Stir softened gelatin into hot pear liquid, stirring until dissolved. Add limeade concentrate, salt and a few drops of green food coloring to gelatin mixture. Pour 1/3 cup of gelatin mixture into each of 4 flared water goblets or tall individual molds. Chill till almost set; chill remaining gelatin till partially set. Add a pear half, narrow end down, to each goblet, tucking a maraschino cherry into each. Cover pears with remaining gelatin. Chill till firm. Unmold onto plates, flared end down. Garnish with endive. Spoon some mayonnaise or salad dressing atop and sprinkle with chopped pecans. Make 4 servings.

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

Bombay Turkey

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1/4 cup butter or margarine
2 to 3 teaspoons curry powder
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 1/2 cups chicken broth
2 cups diced cooked turkey
1 teaspoon shredded lemon peel
2/3 cup long grain rice
1/4 cup chopped cashews
2 tablespoons chopped pimiento

In skillet melt butter or margarine. Add curry powder and heat 2 to 3 minutes. Stir in chopped onion and cook till onion is tender but not brown. Blend in flour, salt, and pepper, stirring well. Add chicken broth all at once. Cook and stir till mixture is bubbly; cook and stir 2 minutes longer. Add cooked turkey and shredded lemon peel; heat mixture to boiling. Meanwhile, cook rice according to package directions. Stir in cashews and pimiento. Serve turkey mixture over rice. Makes 4 to 6 servings.

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

Sweet-Sour Chicken Mold

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2 packages sour cream sauce mix
2 3-ounce packages lemon-flavored gelatin
2 cups boiling water
1/2 cup cold water
2 tablespoons lemon juice
1 teaspoon dried dillweed
1 medium green pepper, seeded and quartered
1 medium cucumber, peeled, quartered and seeded
1 small carrot, sliced
2 5-ounce cans boned chicken, drained and cut up
Assorted fresh vegetables

Prepare sauce mix according to package directions (including letting stand 10 minutes). Dissolve lemon-flavored gelatin in boiling water; add sour cream sauce, cold water, lemon juice, and dillweed. Beat till blended. Chill till partially set. Place green pepper, cucumber and carrot in blender container; cover with cold water. Cover; blend just until coarsely chopped. Drain well; stir chopped vegetables and chicken into gelatin mixture. Turn into 7 1/2 cup ring mold. Chill till firm. Unmold, fill center with fresh vegetables. Makes 8 servings.

Tuna-Noodle Salad

In medium saucepan combine one 3-ounce package lemon flavored gelatin, 1 envelope regular chicken noodle soup mix, and 1/2 cup frozen peas. Stir in 1 3/4 cups water. Cover and simmer 3 minutes. Stir in 2 tablespoons lemon juice. Chill till partially set. Fold in on 6 1/2 or 7-ounce can tuna, drained and flaked, and 1/3 cup chopped celery. Turn into four 3/4 cup individual molds or one 3-cup mold. Chill till firm. Unmold onto lettuce-lined serving plates. Serve with mayonnaise or salad dressing. Makes 4 servings.

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

Spring Salad Ring

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2 3-ounce packages lime-flavored gelatin
1 3/4 cups boiling water
1/4 cup lemon juice
1/4 cup water
1 large cucumber
1 8-ounce package cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 15 1/4 ounce can crushed pineapple
2 tablespoons finely chopped onion
1/2 teaspoon grated lemon peel

Dissolve lime-flavored gelatine in the 1 3/4 cups boiling water; stir in the lemon juice. For clear gelatin layer, measure 3/4 cup of the gelatine mixture and to it add the 1/4 cup water; pour into a 6-cup ring mold. Chill till almost set.

Meanwhile, prepare pineapple-cucumber gelatin layer. Peel cucumber; halve and scrape out seeds. Grate cucumber or put through food chopper, using fine blade; drain. Measure 1/2 cup drained grated cucumber. Blend softened cream cheese and mayonnaise or salad dressing. Stir in undrained crushed pineapple, the grated cucumber, finely chopped onion, and grated lemon peel; mix well. Stir in remaining gelatin mixture. Chill till partially set. Pour over set gelatin mold. Chill till firm. Unmold onto salad greens. Trim with green grapes, if desired. Makes 8 servings.

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