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
Tossed Green Salad Teriyaki Chuck Roast Pineapple Wedge and Sesame Cookies
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.
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
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.
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.
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.
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.
½ cup chopped onion 2 pounds finnan haddie 1 cup light cream 2 tablespoons butter Several sprigs fresh dill weed
Preheat oven to 350°. Place bed of chopped onion in a baking dish and arrange pieces of finnan haddie on top. Pour light cream over the fish and dot each with several pieces of butter. Bake 40 to 45 minutes – until fish flakes easily when tested with a fork. Decorate each piece of fish with a sprig of fresh dill weed.
Serves: 6 Preparation time: 50 min Approximate calories per serving: 250
SUGGESTED MENU Mixed Green Salad Finnan Haddie Parsley Potatoes Deep Dish Apple Pie
15 baking potatoes ⅔ cup sour cream ⅓ cup milk ⅓ cup butter or margarine Salt and pepper ¼ cup chopped onion 3 strips bacon, crisply fried and crumbled 1/4 cup shredded Cheddar cheese 8 stuffed green olives 2 tablespoons chopped pimento 2 teaspoons horseradish
Preheat oven to 400°. Scrub potatoes, prick with a fork to allow steam to escape and bake 1 to 1 ¼ hours until done. Cut thin slice from tops of potatoes. Leaving a thin wall, scoop out insides and mash with sour cream, milk and all but 1 tablespoon butter. Season with salt and pepper. Divide mashed potatoes into 5 equal portions. Portion 1: Add onions, sauteed in reserved butter. Portion 2: Add bacon. Portion 3: Add cheese. Portion 4: Add 6 chopped olives (reserve 2 for garnish). Portion 5: Add pimento and horseradish. Stuff 3 shells with each of these fillings. Place in a flat storage container and wrap for freezing or freeze on a flat pan and place in plastic bags when completely frozen. Serving day: bake unthawed potatoes at 375 oven 30 minutes. Brown under broiler last 5 minutes – watch carefully to prevent burning.
Preparation time: 1 3/4 HR. Preparation Day 30 Min. Serving Day Approximate calories per serving: 150
HELPFUL HINT: This all-American dish is a perfect accompaniment for almost any meat, fish or poultry dish. Take them from your freezer as you need them.
2 ⅔ cups sifted flour 1 teaspoon salt 2 tablespoons grated Parmesan cheese 1 cup shortening, chilled ½ cup cold water 6 baking apples, pared and cored 1/4 cup chopped nuts 1/4 cup raisins 1 cup brown sugar ⅓ cup water 2 tablespoons lemon juice 2 tablespoons butter
Preheat oven to 425. Measure flour, salt and cheese into a bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time until flour is moistened. Do minimum amount of mixing. Roll pastry ⅛-inch thick in a 12×18-inch rectangle. Cut into 6-inch squares. Place one apple on each square and fill center of apple with mixture of nuts and raisins. Moisten corners of squares; bring opposite corners of pastry up over apple and press together. Prick pastry with fork. Place in an ungreased pan and bake for 15 minutes. Meanwhile, heat brown sugar, water, lemon juice and butter. Pour sauce over dumplings; lower oven temperature to 350 and continue baking until done above 30 to 40 longer. Baset several times with sauce during cooking.
1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.