Tag Archives: better homes and gardens recipe card library

Potato Salad Roll

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3 medium potatoes, peeled and quartered
1/3 cup mayonnaise or salad dressing
1 teaspoon salt
1/2 teaspoon paprika
3 hard-cooked eggs, finely chopped
1/2 cup chopped celery
2 tablespoons finely chopped onion
1 cup cream-style cottage cheese, drained
2 tablespoons mayonnaise or salad dressing
2 tablespoons finely chopped green pepper
2 tablespoons chopped pimiento

Cook potatoes in boiling water till tender. Mash potatoes (do not add any liquid). Combine mashed potatoes with 1/3 cup mayonnaise, the salt, and paprika; stir in eggs, celery, and onion. Chill thoroughly. On foil, pat mixture to a 12×9 inch rectangle. Combine cottage cheese, the remaining mayonnaise, the green pepper, and pimiento; spread atop potato rectangle to within 1 inch of edges. Beginning with narrow side, lift foil and gently roll up potato mixture, jelly roll fashion. Chill thoroughly. Top with parsley and hard-cooked egg wedges, if desired. Cut well-chilled potato roll into slices. Makes 6 servings.

Zucchini Salad Pie

Dissolve on 3-ounce package lime-flavored gelatin in 1 cup boiling water. Add one 8-ounce can (1 cup) applesauce and 2 tablespoons lemon juice. Chill till partially set. Fold in 1 cup shredded zucchini, 1/2 cup shredded carrot, 2 tablespoons chopped green pepper, and 2 tablespoons chopped green onion. Turn into a lightly oiled 9-inch pie plate. Chill till firm.

Combine 1 cup dry cottage cheese, 1/2 cup dairy sour cream, 1 teaspoon shredded lemon peel, and dash salt. Spread mixture atop firm mixture in pie plate. Garnish with parsley and halved cherry tomatoes, if desired. Makes 6 servings.

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

Glazed Apples and Franks

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3 tablespoons butter or margarine
2 tablespoons prepared mustard
3/4 cup light corn syrup
1 pound frankfurters (8 to 10)
5 tart medium apples, cored and quartered

In skillet melt butter or margarine, blend in mustard, then the corn syrup. Slash each frankfurter diagonally in three places (do not cut through frank). Add franks and apples to mixture in skillet. Cover and simmer over lowe heat 10 to 15 minutes or till apples are tender and hot. Turn apples and franks once during cooking to glaze. Serves 5.

Rickshaw Rice

1 12 ounce can luncheon meat, cubed
2 tablespoons butter or margarine
1 20 ounce can pineapple chunks
2/3 cup long grain rice, cooked (2 cups)
1 10-ounce package frozen peas
1 teaspoon dried dillweed
1 cup cherry tomatoes, halved
1/2 cup dairy sour cream

In skillet brown luncheon meat cubes in butter. Drain pineapple, reserving 3/4 cup syrup. Add pineapple, reserved syrup, rice, peas, and dillweed to skillet. Cover the skillet; reduce heat and simmer 4 to 5 minutes or till peas are tender. Stir in tomatoes. Top with sour cream. Cover and simmer the rice mixture 2 minutes more or till tomatoes are hot. Makes 4 to 6 servings.

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

Peachy Beef Toss

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1/2 cup salad oil
3 tablespoons vinegar
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 drops bottled hot pepper sauce
1 head romaine, torn in bite-size pieces
1 1/2 cups cooked roast beef cut in strips
3 fresh medium peaches, peeled, pitted, and sliced
1 avocado, peeled, pitted, and sliced
12 cherry tomatoes, halved

In screw-top jar combine first 6 ingredients and 1/8 teaspoon pepper. Cover; shake till blended. Chill. Combine romaine, spinach, and beef in salad bowl. Cover and chill. Just before serving, add peaches, avocado, and tomatoes. Shake dressing; toss with salad. Serves 6.

Honeydew-Turkey Salad Bowl

2 small honeydew melons
2 cups cubed cooked turkey
1 cup sliced celery
1/3 cup mayonnaise or salad dressing
1/3 cup spicy sweet French salad dressing
1 teaspoon chopped green onion
1/2 teaspoon celery seed

Slice melons in half using a sawtooth cut. Remove and discard seeds and pulp. With melon ball cutter, remove melon meat. Remove any remaining melon meat with spoon and use another time. Toss together melon balls, turkey, and celery. Cover; chill. Combine mayonnaise, French dressing, onion and celery seed. Cover; chill. Spoon turkey mixture into melon halves. Pass dressing. Makes 4 servings.

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

Vegetable Stuffed Tomatoes

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1 9-ounce package frozen Italian green beans
1/4 cup sliced green onion
1 3-ounce can sliced mushrooms, drained
1/3 cup low-calorie Italian salad dressing
1/4 teaspoon salt
Dash pepper
6 medium tomatoes

Cook beans according to package directions; drain thoroughly. Add onion, mushrooms, salad dressing, salt and pepper; toss till beans are coated. Refrigerate at least 2 hours, stirring occasionally.

Meanwhile, cut thin slice from top of each tomato. Using a small spoon, scoop out centers, leaving shells about 1/4 inch thick. (Use tomato centers in sauce or salad another time.) Invert shells on paper towelling to drain; chill. At serving time, sprinkle insides of tomato shells with salt; spoon in bean mixture. Serve salads on romaine leaves, if desired. Makes 6 servings.

Scandinavian Cucumbers

1/2 cup dairy sour cream
1 tablespoon sugar
2 tablespoons snipped parsley
2 tablespoons tarragon vinegar
1 tablespoon finely chopped onion
1/4 teaspoon dried dillweed
3 small unpeeled cucumbers, thinly sliced (3 cups)

Stir together sour cream, sugar, parsley, vinegar, onion, and dill. Gently fold in cucumbers. Cover and chill 2 hours. Makes 6 servings.

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

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.

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.

Ham Salad In Pineapple Boats

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Ingredients

1 large or 2 small pineapples, chilled
2 cups cubed, fully cooked ham
1 cup sliced celery
2 tablespoons chopped green pepper
1/2 cup mayonnaise or salad dressing
1 teaspoon prepared mustard

Directions

Quarter large pineapple or halve small pineapples lengthwise. Remove hard center core. Cut around edge of fruit, leaving a rim about 1/2 inch thick. Cut loosened fruit crosswise; remove and dice. Combine about 2 cups of the diced pineapple with the ham, celery and green pepper (reserve remaining pineapple for another meal). Blend mayonnaise and mustard; add to ham mixture; toss. Spoon into pineapple boats. Trim with parsley and olives.

Serves 4.

Luncheon-Meat Toss

Ingredients

1/3 cup salad oil
3 tablespoons vinegar
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 cups torn lettuce
3 cups torn fresh spinach
1/4 cup crumbled blue cheese (1 ounce)
2 tablespoons chopped green onion
1 12-ounce can luncheon meat, cut in strips
5 slices bacon, crisp-cooked, drained, and crumbled

Directions

In screw-top jar combined first 5 ingredients. Cover; shake till thoroughly blended. Chill. In salad bowl combine lettuce, spinach, cheese, and onion. Arrange meat strips atop lettuce mixture; cover and chill. Just before serving, sprinkle salad with bacon. Shake dressing and pour over salad; toss to coat.

Makes 6 servings.