Tag Archives: complete family recipe card library

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

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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.

Finnan Haddie

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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

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

Baked Stuffed Potatoes

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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.

Serves 15

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.

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