Tag Archives: complete family recipe card library

Fabulous Fake Reuben

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fabulous_fake_reuben

2 eggs, slightly beaten
1 cup grated raw potato, drained
1 cup cooked oatmeal, cooled
1 1/2 cups bread crumbs
2 tablespoons flour
3/4 cup ground walnuts
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1 tablespoon chopped parsley
2 tablespoons chopped ripe olives
2 tablespoons wheat germ
1/2 teaspoon salt
1 teaspoon garlic salt
1 teaspoon monosodium glutamate (MSG)
1 tablespoon soy sauce
1 teaspoon seasoning and browning sauce
1/4 cup oil
16 slices rye bread
Mustard
1 1/2 cups sauerkraut
8 slices Swiss cheese
1/4 cup butter or margarine

Mix all ingredients except oil, bread, mustard, sauerkraut, cheese and butter. Shape into patties. Sauté patties slowly in oil on both sides. Prepare 8 sandwiches by spreading butter with mustard; fill each with a patty, sauerkraut and a slice of cheese. Grill on both sides in melted butter.

Serves 8
Preparation time: 50 Min.
Approximate calories per serving: 550

SUGGESTED MENU
Fruit-filled Lemonade
Fabulous Fake Reuben
Fresh Tomato and Radish Slices
Apricot Whip

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

Chicken Oriental

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CHICKEN-ORIENTAL

3 tablespoons oil
1/2 cup bamboo shoots
1/2 cup water chestnuts, sliced
1/2 cup celery, sliced
1 cup mushrooms, sliced
2 cups chicken broth
1/4 teaspoon powdered ginger
3 tablespoons soy sauce
2 cups cooked chicken, cut in strips
2 tablespoons cornstarch
11-ounce can Mandarin oranges, drained and liquid reserved
1/4 cup toasted almonds

Heat oil in skillet and fry vegetables over high heat for 3 to 4 minutes, stir ll the while. Add broth, ginger, soy sauce and chicken; cover and cook 2 minutes. Mix cornstarch with 3 tablespoons of reserved Mandarin orange liquid; add to hot mixture. Cook, stirring until slightly thickened. Add Mandarin oranges and serve with almonds sprinkles on top.

Serves 6
Preparation time: 30 Min
Approximate calories per serving: 285

SUGGESTED MENU
Fried Shrimp
Chicken Oriental
Fried Rice
Pineapple Sherbet
Fortune Cookies

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

Beef Compote Casserole

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beef_compote_casserole

2 tablespoons oil
2 pounds lean stew beef, cut in 1-inch cubes
Salt and Pepper
1 cup onions, coarsely chopped
2 eggs
1 cup milk
3 slices whole wheat bread, cubed
1/2 cup coarsely chopped prunes
1/2 cup light raisins
Small can yams, drained and cubed
1/2 cup chopped blanched almonds
3 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon turmeric

Preheat oven to 350°. Heat oil in a large skillet. Season meat with salt and pepper; sauté until browned. Add onions, cover and simmer for 10 minutes. Combine 1 egg, 1/4 cup milk and bread crumbs. Add prunes, raisins, yams, almonds, honey and lemon juice. Combine with meat and pour all into a casserole. Bake, uncovered, 30 minutes. Blend 1 egg, 3/4 cup milk and turmeric; pour over casserole and return to oven for 15 minutes.

Serves 8
Preparation time: 1 1/4 HR.
Approximate calories per serving: 325

SUGGESTED MENU
Spinach Salad
Beef Compote Casserole
Steamed Rice
Lemon Fluff Pie

From the Kitchens of Dorothy Taylor

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

Scalloped Potatoes & Tongue

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scalloped_potatoes_tongue

2 to 2 1/2-pound fresh beef tongue
1 tablespoon salt
Water
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
4 cups pared,thinly sliced potatoes
1/2 cup finely chopped onion
1 1/2 cups hot milk
1/4 cup Dijon mustard

Wash tongue well. Place in a large kettle with 1 tablespoon salt and water to cover. Bring to a boil; skim foam. Lower heat, cover and simmer 3 hours. Drain, reserving 2 tablespoons cooking liquid. Cover with cold water to cool, drain and peel off skin. Slice thin and set aside.Preheat oven to 350°. Melt butter in a saucepan over low heat; blend in flour, 1 teaspoon salt and pepper. Cook over low heat, stirring, until mixture is thick and bubbly. Slowly add milk; stir and heat to boiling. Arrange 1/2 potatoes in a greased casserole and top with 1/2 the onion, 1/4 teaspoon dill and 1/2 the white sauce. Repeat with remaining ingredients. Cover and bake 30 minutes. Uncover and bake 60 minutes longer until potatoes are tender (20 minutes before the end of the cooking time, mix reserved liquid with mustard, brush over tongue slices and arrange tongue on top of potatoes.)

Serves 6 to 8
Preparation time: 3 1/2 HR.
Approximate calories per serving… 315

SUGGESTED MENU
Tomato Juice
Scalloped Potatoes and Tongue
Cointreau Glazed Carrots
Zucchini Salad
Strawberry Sundae

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

Curried Shrimp

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curried_shrimp

2 tablespoons chopped onion
1 tablespoon butter or margarine
1 to 1 1/2 teaspoons curry powder (to taste)
10 1/2-ounce can condensed cream of celery soup
1/3 cup sour cream
3/4 pound cooked shrimp
1 apple, peeled and diced
3 cups cooked rice
2 tablespoons chopped parsley

Condiments: peach chutney, chopped peanuts, sliced bananas, toasted shredded coconut, sliced or quartered limes.

Saute onion in butter until transparent. Add curry powder; stir in condensed soup and shrimp. Cook until bubbly. Lower heat and blend in sour cream and apples; heat through – but do not allow to boil. Pour over cooked rice; garnish with parsley. Serve with condiments.

Serves 4
Preparation tom: 30 Min.
Approximate calories per serving: 375

SUGGESTED MENU
Sliced Tomato and Onion Salad
Steamed Rice
Curried Shrimp
Condiments
Chocolate Chiffon Cake

From the Kitchens of Dorothy Taylor

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

Fish Sticks with Pineapple

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fish_sticks_pineapple

12 frozen fish sticks
20-ounce can pineapple chunks, drained
1 cup pineapple juice, reserved from drained pineapple
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1/4 cup green pepper, diced
1 1/2 tablespoons cornstarch
2 tablespoons water

Preheat oven to 400°. Place fish sticks in a single layer in a well-greased shallow pan. Bake 15 to 20 minutes – until heated through and crisp. Combine pineapple juice, brown sugar, vinegar, soy sauce, ginger and garlic salt; bring to a boil and add pineapple chunks and green pepper. Blend cornstrach and water; gradually add to hot sauce and cook until slightly thickened, stirring constantly. Serve over fish.

Serves 6
Preparation time: 45 Min.
Approximate calories per serving… 325

SUGGESTED MENU
Fresh Raw Vegetable Bowl
Fish Sticks with Pineapple
Steamed Rice
Garden Peas
Lemon Roll

From the Kitchens of Dorothy Taylor

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

Sardine-Egg Canapes

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sardine-egg-canapes

6 hard-cooked eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mayonnaise
2 teaspoons prepared mustard
1 teaspoon horseradish
12 tiny sardines
Small can pimentoes [sic], drained and sliced
6 stuffed green olives, cut in half
4 slices swiss cheese, quartered
4 slices pumpernickel, thin sliced and quartered
12 thin slices Italian Salami, rolled

Cut egg in half lengthwise. Carefully scoop out yokls and mash; mix with salt, pepper, mayonnaise, mustard and horseradish. Fill whites with yolk mixture and top each with a sardine, pimento and olive slices. Arrange eggs around a large round platter. In the center of the platter, alternate pumpernickel slices, Swiss cheese and salami. Garnish with parsley.

Serves 12
Preparation time: 35 MIN
Approximate calories per serving… 170

HELPFUL HINT: Besides being an ideal high-protein appetizer, these tasty morsels would enhance any buffet or make a delightful luncheon entree.

From the Kitchens of Dorothy Taylor

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

Veal Elegante

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veal_elegante
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup chicken broth
1/2 cup grated Swiss cheese
6 veal cutlets, pounded thin
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/4 cup dried bread crumbs
2 tablespoons butter
2 tablespoons oil
12 pieces cooked King crab
12 cooked asparagus spears
4 tablespoons grated Parmesan cheese

Over low heat, melt 2 tablespoons butter. Add 2 tablespoons flour and 1/2 teaspoon salt; stir until blended. Slowly add milk and broth; stirring constantly. Cook until thickened; stir in Swiss cheese. Set aside. Mix 1/4 cup flour, salt and pepper. Dip each veal cutlet first in flour, then in beaten egg, then bread crumbs. Heat oil and butter in skillet; sauté cutlets over medium heat until well browned. Arrange cutlets in a broiling pan; top each with two pieces of crabmeat, two stalks of asparagus and reserved Mornay sauce. Sprinkle tops with Parmesan; broil until sauce i heated through and lightly browned.

Serves 6
Preparation tim: 1 1/4 HR.
Approximate calories per serving: 400

SUGGESTED MENU

Vegetable Soup
Veal Elegante
Potatoes Anna
Iced Melon

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

Short Ribs with Noodles

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short_ribs_noodles

3 pounds beef short ribs
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dried dill weed
2 tablespoons oil
1/2 cup water
1 tablespoon Worcestershire Sauce
1/2 pound pearl onions
5 medium carrots
1 8-ounce package wide egg noodles

Heat oven to 350°. Season short ribs with salt, celery salt, pepper and dill. Brown ribs in hot oil in a heavy skillet. Drain excess fat; add water, cover and bake in oven for 1 hour. Add Worcestershire Sauce and vegetables, cover and return to oven and bake until meat and vegetables are tender. Cook noodles in salted water, according to the directions on the package. Place meat and vegetables on noodles, pour juices on top and serve.

Serves 5
Preparation time: 2 1/2 hours
Approximate calories per serving 570

SUGGESTED MENU
Short Ribs with Noodles
Relish Tray
Baked Apple

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

Baked Eggs with Potatoes

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baked_eggs_potatoes

For each serving:
1 cup seasoned mashed potatoes
1 teaspoon Green Taco sauce
1 tablespoon grated Jack cheese
2 eggs, salt, pepper, paprika
1/4 teaspoon minced dried onion
2 teaspoons melted butter or margarine
1 teaspoon finely chopped parsley

Preheat oven to 350°. Arrange a strip of mashed potatoes around the edge and through the middle of a buttered individual casserole. In the indentation on either side of middle potato strip, place in sequence the following: taco sauce, dried onions, Jack cheese and one egg. Season tops with salt, pepper, and paprika; drizzle with melted butter. Bake 15 to 20 minutes to desired doneness. Garnish with parsley.

Serves 1. Preparation time: 40 Min
Approximate calories per serving…. 425

SUGGESTED MENU
Baked Eggs with Potatoes
Marinated Asparagus and Tomatoes
Cherries Jubiliee

HELPFUL HINT: This recipe makes a delightful dish for brunch or lunch and is especially good for late suppers.

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