Tag Archives: complete family recipe card library

Sweet & Sour Pork

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sweet_sour_pork

2 pounds shoulder pork, cut in 1-inch strips
1 tablespoons oil
4-ounce can whole mushrooms, drained and liquid reserved
14-ounce can pineapple chunks, drained and liquid reserved
1/2 teaspoon monosodium glutamate (MSG)
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons vinegar
2 green peppers, cut in strips
1 large onion, sliced
1 tablespoon cornstarch
2 tablespoons water

Brown meat in oil in a large skillet. Measure reserved liquid from mushrooms and pineapple and add water to make 2 cups in all. Add MSG to liquid and pour over meat. Cover and simmer 1 hour. Add mushrooms, pineapple, honey, soy sauce, vinegar and onions; cover and cook 15 minutes. Blend cornstarch with 2 tablespoons water and combine with hot mixture; cook, stirring, until sauce thickens slightly.

Serves 6
Preparation time: 1 HR., 35 min
Approximate calories per serving… 420

SUGGESTED MENU
Won Ton Soup
Sweet and Sour Pork
Steamed Rice
Rum and Cashew Cookies

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

Buckwheat Groats

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buckwheat_groats

1/4 cup oil
1 medium onion, sliced
3/4 cup diced cooked meat
1 1/2 cups buckwheat groats
1 egg, slightly beaten
1 1/2 teaspoons salt
2 cups water

Brown onions and meat in oil. Remove from pan with a slotted spoon; reserve. Mix groats with egg and salt. Sauté in the same pan, stirring constantly, until dry. Return onions and meat to pan and add water (water should cover mixture). Cover and simmer 15 minutes – until done.

Serves 6
Preparation time: 40 Min.
Approximate calories per serving… 200

SUGGESTED MENU

Waldorf Salad
Roast Pork
Buckwheat Groats
Buttered Green Beans
Poached Peaches

HELPFUL HINT: A good way to use leftover mean. Can be made without meat, substituting chicken or beef broth for water. Also good as hot cereal when made without meat and with water.

From the Kitchens of Dorothy Taylor

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

Manicotti

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400°
12 Manicotti pasta shells
1 1/2 pounds Ricotta cheese
1/2 pound Mozarella cheese, shredded
1 tablespoon chopped parsley
2 teaspoons sugar
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
32-ounce jar spaghetti sauce with mushrooms
1/3 cup water
1/3 cup grated Parmesan cheese

Cook pasta 4 minutes in salted boiling water; gently drain and remove (do not overcook – shells will fall apart). Mix Ricotta, Mozzarella, parsley, sugar, egg. 1/2 teaspoon salt and 1/8 teaspoon pepper; fill shells with this mixture. Brown meat with remaining salt and pepper. Drain off excess fat and add garlic, spaghetti sauce and water; simmer 5 minutes. Cool. Pour 1/2 sauce mixture in baking pan; top with filled shells. Pour remaining sauce over all. Wrap and freeze. Serving day: Heat in 400° oven until sauce bubbles – 45 to 55 minutes. Sprinkle with Parmesan; heat 5 minutes longer.

NOTE: If not freezing, bake manicotti about 30 minutes in all.

Serves 6
Preparation time: 1 1/4 HR.
Approximate calories per serving…550

SUGGESTED MENU
Manicotti
Antipasto
Orange Ambrosia

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

Sweet & Sour Chicken Wings

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325°

25 chicken wings
Salt and pepper
Monosodium glutamate (MSG)
1 cup flour
1/4 cup cornstarch
1 small egg, beaten
Water
Oil for frying
1 cup vinegar
1/4 cup water
1/2 cup pineapple juice
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cornstarch
Few drops red food coloring
Maraschino cherries, drained
Preserved kumquats, drained

Clean wings; dry with paper towels. Cut through joints to form two pieces from each wing (discard tips). Season with salt, pepper and light sprinkling of MSG. Blend flour, 1/4 cup cornstarch and egg with enough water to make a thin batter. Heat oil (enough to cover chicken pieces) in deep fryer or large heavy skillet (oil is ready when a cube of white bread dropped in turns brown immediately). Dip chicken in batter; fry until golden. Drain on paper towels’ place in a shallow pan in 325° oven to keep warm. Make sauce by combining remaining ingredients (except fruit) in saucepan. Stir over low heat until clear and thickened. Arrange wings and fruit on serving dish and pour sauce over all. Makes 25 servings of two pieces per person.

Preparation time: 50 Min.
Approximate calories per serving… 100

From the Kitchens of Dorothy Taylor

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

Swordfish with Pineapple Chunks

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2 1/2 pounds swordfish steaks
1/2 cup onion rings
2 tablespoons oil
1/4 cup lemon juice
1/2 teaspoon paprika
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
20-ounce can pineapple chunks

Heat oven to 500° or “Broil.” Salt fish and arrange on an oiled broiler rack; arrange onion rings on top of fish. Combine oil, lemon juice, paprika, marjoram and thyme. Brush fish with sauce and broil 4 inches from heat – 60 to 8 minutes on each side, or until fish flakes easily when tested with a fork. Baste several times during cooking with sauce. Meanwhile, during last 5 minutes of broiling, place pineapple in a pan in the oven to warm. Serve fish with pineapple arranged around serving dish.

Serves 6
Preparation tim: 30 min.
Approximate calories per serving… 300

SUGGESTED MENU
Swordfish with Pineapple Chunks
Steamed Zucchini
Noodle Pudding
Creamy Cheese pie

From the Kitchens of Dorothy Taylor

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

Chili-Corn on English Muffins

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2 cups canned chili con carne with beans
Small can whole kernel corn, drained
1/2 cup chopped onion
1/4 cup chopped green pepper
8 English muffins
2 tablespoons sliced ripe olives

Combine chile, corn, onion and green pepper in a saucepan over low heat. Meanwhile, cut a thinslice off the top of each English muffin and scoop out centers to form cups. Arrange muffin cups on broiler rack and toast under broiler until lightly browned – watch carefully to avoid burning. To serve, fill toasted muffin cups with hot chili-corn mixture and garnish with sliced ripe olives.

Serves 4 to 8
Preparation time: 15 MIN.
Approximate calories per serving… 260

SUGGESTED MENU
Tossed Green Salad
Chili-Corn on English Muffins
Pineapple Boats with Fruit Salad

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

Sauerbraten Meatballs

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350°
2 pounds ground beef
1/2 cup chopped onion
3/4 cup dried bread crumbs
3 1/2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup milk
2 tablespoons oil
2 cups water
2/3 cup red wine vinegar
1 cup sliced onions
1/4 cup brown sugar
1 teaspoon whole black pepper
1/2 teaspoon dried tarragon
1 bay leaf
9 whole cloves
1 teaspoon mustard seed
2 tablespoons flour
1/4 cup water
1/2 cup sour cream

Mix beef, chopped onion, crumbs, 2 teaspoons salt, pepper, eggs and milk. Shape into 1-inch balls. Sauté in oil in Dutch oven until brown on all sides. Mix water, vinegar, sliced onions, 1 1/2 teaspoon salt and brown sugar. Add to meat. Make a bag from cheesecloth; fill with whole pepper, tarragon, bay leave, cloves and mustard seed. Tie bag securely with a string; place in pot, cover and simmer 30 minutes. Remove bag with spices. Cool and freeze in plastic freezer containers. Serving day: Place in a 350° oven for 45 minutes or until heated through. Make a paste of flour and 1/4 cup water; add to sauce, stirring until slightly thickened. Stir in sour cream and heat through, being careful not to boil.

Serves:6 to 8
Preparation time: 1 1/4 HR
Approximate calories per serving… 365

SUGGESTED MENU
Red Cabbage-Apple Slaw
Sauerbraten Meatballs
Potato Dumplings
Garden Peas
Cherry Strudel

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

Chicken Goulash

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2 1/2 to 3-pound frying chicken, cut up
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Hungarian paprika
1/4 cup butter or margarine
1 cup onions, finely chopped
8-ounce can tomato sauce
1/2 cup dry Sherry wine
2 teaspoons Hungarian paprika
1/2 teaspoon salt
1/2 cup dairy sour cream
6 ounces noodles, cooked
2 tablespoons butter or margarine, melted

Wash chicken and pat dry. Combine flour, 1 teaspoon salt, pepper and 1 teaspoon paprika; coat chicken with flour mixture. Melt butter in a large skillet and brown chicken. Set chicken aside. Add onions to skillet and cook until transparent. Add tomato sauce, wine, 2 teaspoons paprika, 1/2 teaspoon salt and chicken; cover and simmer 40 to 45 minutes, until tender. Drizzle melted butter over noodles and place on a serving dish. Place chicken on noodles. Blend sour cream into tomato mixture and heat to warm (do not boil). Pour over chicken.

Serves 4
Preparation time: 1 HR., 20 MIN
Approximate calories per serving… 600

SUGGESTED MENU
Fruit Cup
Chicken Goulash
Garden Peas
Angel Food Cake
From the Kitchens of Dorothy Taylor

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

Liver in Lemon Sauce

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6 slices beef liver, 1/2-inch thick (about 2 pounds)
Salt and pepper
1/2 cup flour
1/3 cup oil
1 cup minced onion
2 tablespoons flour
2 cups beef broth
2 tablespoons lemon juice
1/2 teaspoon lemon peel, grated
1 teaspoon sugar
2 tablespoons steak sauce

Season liver with salt and pepper. Dip in flour. Brown in oil in a large skillet. Cook to rare stage. Remove liver and keep warm. Add onions to pan and sauté. Sprinkle with 2 tablespoons flour. While stirring, add remaining ingredients; simmer until thickened. Add salt to tasted. Add liver and simmer 10 minutes while spooning sauce over liver.

Note For unusual taste treat, substitute 2 teaspoons Angostura Bitters for steak sauce.

Serves 6
Preparate time: 25 min.
Approximate Calories per serving…350

SUGGESTED MENU
Lettuce Hearts with Herb Dressing
Liver with Lemon Sauce
Mashed Potatoes
Peas and Carrots
Blueberry Tarts

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

Gazpacho Soup

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2 cups tomato juice
1 tomato, chopped
1/3 cup peeled cucumber, chopped
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
3 tablespoons lemon juice
2 tablespoons oil
1/8 teaspoon cayenne pepper
1/2 teaspoon Worcestershire Sauce

Accompaniments: 1/2 cup each – croutons, chopped tomato, unpared cucumber slices, chopped green pepper, chopped onion

Blend all ingredients (except accompaniments) and chill for several hours. Serve with accompaniments.

Serves 4
Preparation time: 20 min.
Approximate calories per serving…65

SUGGESTED MENU
Gazpacho
Stuffed Avocado
French Bread
Walnut Cake

From the Kitchens of Dorothy Taylor

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