Tag Archives: complete family recipe card library

Maria’s Meatball Soup

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2 beef shank bones (1 to 1½ pounds)
3 quarts water
2 tablespoons salt
1 pound lean ground beef
1 egg
1 tablespoon flour
1 small clove garlic, crushed
½ medium onion, finely chopped
1 medium tomato, peeled and finely chopped
1 teaspoon salt
½ teaspoon white pepper
½ cup tomato sauce
1 small onion, sliced
1 medium carrot, shredded
½ package frozen peas
1 stalk celery (leaves included), sliced
1½ cups noodle shells, cooked and drained

Bring water to a boil in a large kettle; add 1 tablespoon salt and bones. Cover and simmer 1½ hours (remove scum while simmering). Remove bones from broth. Prepare meatballs by combining beef, egg, flour, garlic, onion, tomato, 1 teaspoon salt and pepper. Shape into small balls the size of a walnut and drop into boiling stock. Add carrots, sliced onions, peas, celery and tomato sauce; cover and simmer 20 minutes. Adjust seasoning. Add cooked noodle shells, heat through and serve.

Serves 8 to 10.
Preparation time: 2½ HRS.
Approximate calories per serving… 150

SUGGESTED MENU

Maria’s Meatball Soup
Burritos
Fresh Fruit Platter

From the Kitchens of Dorothy Taylor

©️ 1973 Curtin Publications, Inc. New York, NY

Shrimp Louis Salad

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4 cups bite-size pieces lettuce, chilled
1 pound cooked shrimp, chilled
¾ cup sliced celery
4 hard-cooked eggs, quartered
8 asparagus spears
4 marinated artichokes, cut in half

Louis Dressing:
¾ cup mayonnaise or salad dressing
½ cup chili sauce
1 tablespoon chopped chives
½ teaspoon Worcestershire Sauce
¼ teaspoon salt

Prepare dressing at 30 minutes ahead of serving time. Mix all ingredients and chill. Place lettuce on individual plates. Arrange remaining ingredients on lettuce. Serve with Louis dressing. Note: Cherry tomatoes, olives, radishes, and avocado slices are also suitable for this salad.

Serves 4
Preparation time: ½ HR.
Approximate calories per serving: 500

SUGGESTED MENU
Cream of Potato Soup
Peach Shortcake
Shrimp Louis Salad

©️ 1973 Curtin Publications, Inc. New York, N.Y.

Egg Foo Yong

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6 eggs, well beaten
12 ounces fresh or 1-pound can bean sprouts, drained
⅓ cup thinly sliced green onions
½ cup finely chopped celery
Small can water chestnuts, thinly sliced
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons oil

For Sauce:
2 teaspoons cornstarch
1 teaspoon vinegar
1 teaspoon sugar
¼ cup soy sauce
½ cup vegetable bouillon

Combine eggs, bean sprouts, green onions, celery, water chestnuts, salt and pepper. Heat oil in a large skillet and fry foo long patties, turning once. Remove to platter and serve with Foo Yong Sauce. To make sauce: Blend cornstarch, sugar, soy sauce and vinegar in a small pan. Stir in vegetable bouillon and cook over low heat until thickened.

Serves 3 to 4 • Preparation time: 25 Min
Approximate calories per serving… 270

SUGGESTED MENU
Cashew Vegetable Salad
Egg Foo Yong
Cooked Fresh Spinach
Mandarin Sherbet

©️ 1973 Curtin Publications, Inc. New York, N.Y.

Teriyaki Chuck Roast

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4 to 5-pound chuck roast
Salt and pepper
2 tablespoons oil
1 medium onion, chopped
¼ cup soy sauce
¼ cup Sherry wine
1 tablespoon brown sugar
&Frac12; teaspoon ginger powder or 2 teaspoons fresh ginger root, crushed
¼ cup canned brown gravy sauce
6 carrots, cut in half
1 small can water chestnuts

Trim fat from meat and season with salt and pepper. Brown meat in oil in a large skillet or dutch oven. Sauce onions while browning meat. Combine soy sauce sherry, brown sugar, ginger and brown gravy sauce; pour over cooked meat, cover with tight lid and cook for 2 hours, or until tender. During last 45 minutes of cooking, add carrots and water chestnuts.

SERVES 6
PREPARATION TIME: 2 HR. , 30 MIN.
Approximate Calories per serving… 500

SUGGESTED MENU

Tossed Green Salad
Teriyaki Chuck Roast
Pineapple Wedge and Sesame Cookies

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Chili Beans with Corn Muffins

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350°

1 package corn bread mix
2 pounds chili and beans (canned or frozen)
½ cup shredded Cheddar cheese
½ cup chopped onions

Prepare cornbread according to the directions on the package. Cool and cut into 5-inch round or square muffins. Preheat oven to 350°. Place muffins in a baking pan. Warm chili and beans following directions on the package. Place ¼ of the chili, cheese and onions on each muffin. Heat in the oven for 10 minutes.

Serves 4
Preparation time: 1 HR.
Approximate calories per serving… 500

SUGGESTED MENU
Fruit Cup
Chili Beans with Corn Muffins
Garden Salad
Applesauce Spice Cake

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc., New York, N.Y.

Glazed Roast Pork Loin

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4 to 5-pound loin roast
1 clove garlic, cut in half
Salt and pepper
6-ounce can frozen orange juice concentrate
⅓ cup brown sugar
½ teaspoon ground ginger
1 teaspoon Worcestershire Sauce

Preheat oven to 325°. Rub roast with garlic. Season with salt and pepper. Place meat, fat side up, on rack in an open shallow roasting pan. If available, insert meat thermometer so tip is in center of thickest part of roast without touching bone or fat. Roast about 3 hours – until thermometer reads 185°. Meanwhile, heat remaining ingredients; boil for 3 minutes. During last half hour of roasting, brush meat with orange sauce several times.

Serves 6 to 8
Preparation time: 3¼ HR.
Approximate calories per serving… 575

SUGGESTED MENU
Tomato-Cucumber Salad
Glazed Roast Pork Loin
Parsley Buttered Sweet Potatoes
French Green Beans
Baked Apples

©1973 Curtin Publications, inc., New York, N.Y. Printed in U.S.A.

Beef Biscuit Pie

1 Reply

425°

¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 pound stewmeat, cut into 1-inch cubes
2 tablespoons oil
1 clove garlic, crushed
¼ pound pearl onions
½ cup sliced celery
¼ teaspoon rosemary leaves
½ teaspoon dried basil
2 cups water
2 potatoes
2 tablespoons chopped parsley
½ pkg. frozen sliced carrots
½ pkg. frozen whole kernel corn
½ pkg. frozen peas
1 cup biscuit mix

Mix flour, salt and pepper. Dredge meat in seasoned flour. In a large skillet, heat oil and brown meat on all sides. Add pearl onions and celery; sauté 5 minutes. Stir in remaining seasoned flour and gradually add the water while stirring until thickened. Add rosemary and basil, cover and simmer over low heat until meat is tender (1 to 1½ hrs.) Add potatoes, frozen vegetables and parsley; heat to simmer and cook 5 minutes. Place in a casserole or baking dish. Prepare biscuit mix, following the directions on the package, and cut into diamond shapes. Place on top of meat and bake in a 425° oven until biscuits are golden brown.

Serves 4
Preparation time: 2 HR.
Approximate calories per serving… 550

SUGGESTED MENU
Beef Biscuit Pie
Lettuce Wedge with Russian Dressing
Apricot Delight

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Strawberry Delight

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1 envelope strawberry flavored low-calorie gelatin
1 cup canned skimmed evaporated milk
Artificial sweetener to equal 2 tablespoons sugar
1 cup fresh or frozen unsweetened strawberries, sliced
½ teaspoon vanilla

Prepare gelatin according to package directions; chill until set. Put milk, bowl and beaters in freezer for about 1 hour – milk should be icy. Add 1/2 sugar substitute to strawberries (if frozen berries are used, they should be partially thawed.) Beat milk with vanilla and remaining sugar substitute at high speed until stiff peaks form. Quickly whip gelatin and strawberries together. Fold gelatin into whipped milk and mix gently until no white streaks remain. Taste for sweetness and add more sugar substitute if desired – use caution as too much sugar substitute becomes bitter tasting.

Serves: 4
Preparation time: 2 HR.
Approximate calories per serving: 60

SUGGESTED MENU
Broiled Turbot
Marinated Cucumbers
Asparagus Spears
Strawberry Delight

©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.

Turkey-Stuffed Mushrooms

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15 large mushrooms
1 ½ pounds ground turkey
2 tablespoons chopped parsley
1 carrot, shredded
2 tablespoons dried minced onions
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon celery salt
2 cups chicken broth
1 tablespoon catsup
1 tablespoon steak sauce

Heat oven to 375°. Gently wash and dry mushrooms. Reserve caps; remove stems and finely chop. Combine ground turkey, mushroom stems, parsley, carrot, onions, salt, pepper and celery salt. Place a mound of mixture on each mushroom cap. Arrange in a lightly-greased baking dish. Pour chicken broth in pan. Bake for 30 to 40 minutes until done. Blend catsup and steak sauce and brush tops of turkey mixture 5 minutes before completion of cooking.

Serves: 5
Preparation time: 1 HR.
Approximate calories per serving: 165

SUGGESTED MENU
Celery and Cucumber Sticks
Turkey-Stuffed Mushrooms
Steamed Broccoli
Fresh Pineapple

©1973 Curtin Publications, Inc., New York, N.Y. PRINTED IN U.S.A.

Orange Chicken

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2½ to 3 pound chicken, cut up
1 teaspoon curry powder
Salt
½ cup fresh or reconstituted frozen orange juice
¼ cup brown sugar
¼ cup honey
3 tablespoons prepared mustard
2 oranges, peeled and separated into segments

Heat oven to 375°. Rub chicken with curry powder. Sprinkle with salt. Combine orange juice, brown sugar, honey and mustard in a saucepan and simmer 5 minutes. Pour sauce over chicken in a baking pan and bake for 30 minutes. Turn chicken, baste with sauce and bake another 20 to 25 minutes. Add orange segments, heat 3 to 4 minutes longer and serve.

Serves: 4
Preparation time: 1 Hr., 15 min.
Approximate calories per serving: 325

SUGGESTED MENU
Orange Chicken
Rice with Cashew Nuts
Tomato-Avocado Salad
Peppermint Pie
Note: Curried dishes are often complimented with coconut, raisins, peanuts, chutney or kumquats.

©1973 Curtin Publications, Inc., New York, N.Y. PRINTED IN U.S.A.