Tag Archives: complete family recipe card library

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.

Apple Dumpling

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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.

Turkey Loaf

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8-ounce can tomato sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire Sauce
2 pounds fresh ground turkey
3 slices bread, cubed
2 eggs, beaten
½ cup minced onion
¼ cup minced green pepper
2 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon dry mustard
⅓ cup milk

Heat oven to 375°. Blend together tomato sauce, brown sugar and Worcestershire Sauce. Reserve ½ cup tomato sauce mixture; gently mix the balance with all remaining ingredients. Form into loaf shape and place in a 9x5x3-inch pan. Spread reserved tomato sauce over top of loaf and back for 1 ¼ hours.

SERVES 6
Preparation Time 1 ½ HR
Approximate calories per serving… 250

SUGGESTED MENU
Turky Loaf
String Beans with Cheese Sauce
Marinated Cucumber Slices
Golden Rice Pilaf
Custard

From the Kitchens of Dorothy Taylor

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

Oyster Rumaki

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¼ cup soy sauce
2 tablespoons Sherry wine
⅛ teaspoon pepper
24 medium oysters, fresh or frozen
24 canned water chestnuts, drained
12 slices bacon, cut in half

Preheat broiler or oven to 500°. Blend soy sauce, Sherry and pepper. Drain oysters and dry on paper toweling. Put oysters and water chestnuts in a bowl with the sauce and turn several times to coat. Wrap an oyster and water chestnut with a bacon slice and secure with a wooden pick. Broil, turning occasionally, 4 inches from the flame until bacon is crisp – watch carefully to prevent overcooking. Rumakis can be kept warm at the table on a cocktail-size hibachi.

Recipe makes 8 servings for 3 rumakis per person at approximately 120 calories per serving.

HELPFUL HINT: This appetizer makes a gala first course for any party meal. Other seafood, such as scallops, shrimp or lobster, can be substituted for the oysters.

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

English Muffin Pizza

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2 8-ounce cans tomato sauce
1 tablespoon oil
1 teaspoon Italian Seasoning
1½ teaspoon salt
⅛ teaspoon garlic powder
6 English Muffins, cut in half
1 cup Mozzarella cheese, shredded
1 cup Romano cheese, shredded

TOPPINGS: anchovies, green pepper strips, sliced mushrooms, sliced olives, sliced pepperoni sausage

Heat oven to 425°. Combine tomato sauce, oil, Italian seasoning, salt and garlic powder. Spread about 2½ tablespoons of sauce on each muffin half. Sprinkle with mozzarella and romano cheeses. Add variety of toppings as desired. Bake in hot oven 8 to 10 minutes, until lightly browned and cheese is melted.

Serves 12
Preparation time: 30 min
Approximate calories per serving… 185

HELPFUL HINT: This dish would make a great luncheon entree, using 2 halves per serving. Pizza can be prepared ahead of time and frozen – ready to be baked.

From the Kitchens of Dorothy Taylor

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

Cauliflower au Gratin

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1 whole cauliflower
1 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons flour
1/4 teaspoon salt
Dash of pepper
1 1/4 cups shredded sharp Cheddar cheese
2 tablespoons grape nuts cereal
2 tablespoons sliced almonds

Heat 1 inch of salted water to boiling in a large heavy saucepan. Add cauliflower; lower heat and cover. Simmer 20 to 25 minutes until tender. Drain. Place 2 tablespoons melted butter in a small saucepan and blend in flour, salt and pepper. Over low heat, slowly add milk and cook, stirring constantly, until mixture thickens and bubbles. Add cheese and stir until melted. Place cauliflower in an ovenproof serving dish and pour cheese sauce over the top. Mix cereal and nuts; sprinkle over sauce. Drizzle remaining tablespoon melted butter over all and place dish underneath the broiler until almonds are lightly browned – watch carefully to prevent almonds from burning.

Serves 4 to 6 • Preparation time: 40 min
Approximate calories per serving… 200

SUGGESTED MENU

Orange and Onion Salad
Cauliflower au Gratin
Lima Beans and Carrots
Pepper Steak
Cherry Upside-Down Cake

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

Sweet & Sour Lamb Riblets

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3 pounds lamb riblets
Salt and pepper
2 tablespoons oil
2 large green peppers, sliced
2 teaspoons cornstarch
1/2 teaspoon dry mustard
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
13 1/2 ounce can pineapple chunks in syrup, drained and syrup reserved.

Preheat oven to 350°. Season meat with salt and pepper. Bake in an open shallow pan about 1 hour, until well-browned. Cut into small pieces. Trim off fat and discard. In a large skillet, sauté green pepper in oil over a hot flame for 1 minute. Mix cornstarch, mustard and brown sugar. Lower heat and stir cornstarch mixture into skillet, stirring. Add soy sauce, lemon juice and reserved pineapple syrup. Simmer to slightly think sauce; add pineapple chunks and riblets. Heat through.

Serves 4
Preparation time: 1 1/4 HR.
Approximate calories per serving… 400

SUGGESTED MENU
Watercress Soup
Sweet and Sour Lamb Riblets
Fried Rice
Cold Chinese Cucumber Salad
Petit Fours

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

Lima Bean Casserole

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1 cup dried lima beans
1 teaspoon salt
1/2 cup chopped onion
1/2 cup diced celery
2 tablespoons chopped green peppers
2 tablespoons chopped canned green chilies
2 cups stewed tomatoes
1/2 teaspoon chili powder

Cover beans with water; soak overnight. Drain, cover with fresh water and simmer until tender.

Heat oven to 250°. Add remaining ingredients, pour into a casserole and bake for 40 minutes.

Serves 4 to 5
Preparation time: 55 min.
Approximate calories per serving…160

SUGGESTED MENU

Cream of Mushroom Soup
Lima Bean Casserole
Waldorf Salad
Peppermint Pie

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

Cabbage Rolls in Golden Sauce

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12 large cabbage leaves
1 1/2 pounds ground beef
1 cup finely minced cabbage
1/4 cup grated onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon monosodium glutamate (MSG)
1/2 cup soft bread crumbs
1/4 cup water
2 eggs beaten
1/3 cup butter or margarine
1/4 cup honey
1/4 cup molasses
3 tablespoons water

Heat oven to 350°. Pour boiling water over cabbage leaves and let stand 5 minutes to soften. In a bowl, combine ground beef, minced cabbage, onion, salt, pepper, MSG bread crumbs. 1/4 cup water and eggs. Mix well and divide into 12 equal cylinder-shaped rolls. Arrange each roll in center of a scalded cabbage leaf. Fold over two sides o leaves and roll. Place rolls, folded side down, in baking dish. (Any extra cabbage can be coarsely chopped and layered under rolls). BLend butter or margarine, honey, molasses and 3 tablespoons water. Pour over rolls and bake about 45 minutes until browned. Turn rolls after 25 minutes to brown evenly.

Serves 6
Preprartion time: 1 Hr.,15 min.
Approximate calories per serving... 460

SUGGESTED MENU
Tomato-Watercress Salad
Cabbage Rolls in Golden Sauce
Buttered Baby Carrots
Corn Bread
Parslied Potatoes
Cinnamon Baked Apples

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