Tag Archives: complete family recipe card library

Potato Salad Log

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potato_salad_log

1 quart mashed potatoes
Salt and Pepper
1 teaspoon prepared mustard
1/3 cup mayonnaise
3-ounce package cream cheese
1/4 cup sour cream
4 hard-cooked eggs, chopped
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped green pepper
2 tablespoons sliced stuffed olives
2 tablespoons chopped parsley
1 tablespoon sweet pickle relish
1 teaspoon salt
1/2 teaspoon pepper

Prepare mashed potatoes. Season with salt, pepper and prepared mustard. On a damp cloth, or aluminum foil, roll out to 1/2-inch thickness in a rectangular shape. Blend together mayonnaise, cream cheese and sour cream; add remaining ingredients. Spread over mashed potatoes and roll up like a jelly roll. Refrigerate for at least 1 hour; cut in 1-inch slices and serve.

Serves 8
Preparation time: 40 min.
Approximate calories per servings: 260

SUGGESTED MENU
Marinated Tomato Salad
Cold Turkey Loaf
Potato Salad Log
Pineapple Chiffon Pie

From the Kitchens of Dorothy Taylor

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

Tamale Pie

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tamale_pie

2 8-ounce tamales, sliced in 1/4 inch thick slices
2 tablespoons chopped green chilies
Small can chopped ripe olives
1 cup whole kernel corn, canned
1/2 cup chopped onions
3 cups chili con carne, with beans
1/2 pound sharp Cheddar cheese, shredded

Preheat oven to 350°. Place a layer of tamale slices in the bottom of a 2-quart casserole. Add in layers the chiles, olives, corn, onions, chile con carne with beans and the cheese. Top with a layer of the sliced tamales. Bake 30 to 40 minutes.

Serves 4 to 5
Preparation time: 1 HR
Approximate colories per serving: 520

Suggested Menu

Tamale Pie
Green Salad with Avocado Dressing
Whipped Gelatin Parfait

From the Kitchens of Dorothy Taylor
@copy; 1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Tropical Hamburger

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tropical_burger

1 1/2 pounds ground beef
1 egg
1/4 cup milk
1/2 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 loaf French bread, cut in half lengthwise
1 20-ounce can sliced pineapple
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup cider vinegar
1 tablespoon soy sauce
1 green pepper, cut in strips

Heat oven to 500° or “Broil”. Mix beef, egg, milk, bread crumbs, salt and pepper. Spread evenly on cut surfaces of bread. Broil about 4 inches from flame for about 8 to 10 minutes, until brown. Meanwhile drain pineapple and save juice. Mix brown sugar and cornstarch; stir in pineapple juice, vinegar and soy sauce. Brushe broiled meat with pineapple juice mixture, top with pineapple slices and green pepper. Return to broiler for 2 minutes to heat topping.

Preparation time: 30 Min.
Approximate calories per serving… 400

SUGGESTED MENU

Tropical Hamburgers
Fresh vegetable sticks and pickles
Buttered corn
Watermelon wedge

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

Barbecued Duck Aloha

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barbecue_duck_aloha

2 duckings, 4 pounds each
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, chopped
1/4 cup Sherry wine
1/4 cup soy sauce
1/2 teaspoon ground ginger
2 tablespoons lemon juice

Prepare hot coals. Season ducklings with salt and pepper. Fill cavities with a mixture of onions, celery and apple. Clip off wing tips of ducklings. Run spit through birds lengthwise, catching the bird in the fork of the wishbone. Cook on a rotisserie until tender – about 2 hours. Brush with a mixture of sherry, soy sauce, ginger and lemon juice during the last half hour of cooking.

Serves 8
Preparation time: 1 Hr. 40 Min
Approximate calories per serving…. 500

SUGGESTED MENU
Fruit cup
Barbecued Duck Aloha
Chinese Peas and Water Chestnuts
Rice
Coconut Cream Pie

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

Liver in Sour Cream

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liver_in_sour_cream

3 cups cooked rice
1/2 pound bacon
1 pound beef or calves’ liver
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onions
2 tablespoons chopped parsley
1 cup sour cream

Pan fry bacon; drain on paper towels and keep warm in a very slow oven (250°). Reserve 2 tablespoons bacon drippings in pan. Cut liver in 3/4-inch strips and dust with flour, mixed with salt and pepper. Sauté onion, parsley and liver in bacon drippings, turning strips to brown on all sides. Do not overcook. Liver should be pink in the center. Add sour cream and heat (do not let boil). Serve on bed of steamed rice garnished with bacon strips.

Servers 4
Preparation time: 35 min
Approximate calories per serving (including rice)… 495

Suggested Menu:
Fresh Spinach Salad
Liver in Sour Cream Sauce
Sweet and Sour Beets
Orange Sherbet

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

Creamed Eggs on Fried Noodles

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creamed_eggs_noodles

2 tablespoons butter or margarine
1/2 cup celery, diced
1/2 pound fresh mushrooms, sliced
10 1/2 ounce can cream of chicken soup
1/4 cup milk
1/4 cup toasted slivered almonds
6 hard-cooked eggs, coarsely chopped
5 1/2 ounce can Chinese fried noodles
2 tablespoons parsley, snipped

Sauté celery and mushrooms in butter. Add soup and milk; heat until bubbly. Fold in almonds and eggs and gently stir until heated. Meanwhile, warm noodles in shallow pan in a 350° oven for 5 minutes. Arrange noodles on serving dish; pour creamed egg mixture on top and garnish with parsley.

Serves 4
Preparation time: 30 min
Approximate calories per serving: 440

Suggested Menu
Melon Ball Cocktail
Creamed Eggs on Fried Noodles
Dilled Peas
Angel Food Cake

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

Ham à la King

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ham_a_la_king

1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 cups milk
1/4 cup diced green peppers
1 6-ounce can sliced mushrooms, drained
2 cups diced cooked ham
2 hard cooked eggs, diced
2 tablespoons chopped pimento
6 patty shells or toast cups

Melt butter in a saucepan over low heat. add and blend in flour, salt and mustard. Slowly add milk, while stirring. Cook until sauce is thickened. Add green peppers, mushrooms, ham, eggs and pimento; pour into patty shells.

Serves 6
Preparation time: 30 Min
Approximate calories per serving: 480

Suggested Menu
Ham à la King
Potato Chops
Spiced Beet Salad
Buttered Peas and Carrots
Orange Ice and Cookies

From the Kitchens of Dorothy Taylor

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

Peppermint Pie

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peppermint_pie

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar
3 tablespoons Instant cocoa mix
1/3 cup butter or margarine, melted
3 eggs, separated
1/2 cup sugar
1 envelope gelatin, unflavored
4 tablespoons water
1/4 teaspoon peppermint flavoring
2/3 cup peppermint candy, broken in pieces
1/2 cup chopped almonds
1/2 cup heavy cream, whipped

Heat oven to 375°. Mix together crumbs, 1/4 cup sugar, instant cocoa mix and butter. Press firmly into a 9-inch pie plated and bake – 6 to 8 minutes, until edges are browned. Cool. In top of a double boiler, beat egg yolks; add sugar and cook, stirring constantly, until mixture is custard-like. Cool 5 minutes. Meanwhile, sprinkle gelatin over 1 tablespoon cold water, then add 23 tablespoons boiling water to dissolve. Add dissolved gelatin and peppermint flavoring to custard. Beat egg whites until very stiff. Fold egg whites, candy and nuts into custard. Fold in whipped cream. Pour into baked pie shell and chill.

Serves 6
Preparation time 1 hr.
Approximate calories per serving… 460

Helpful Hint: Omitting instant cocoa mix, pie crust can also be made of zwieback, vanilla wafers, chocolate wafers, or gingersnap crumbs.

From the Kitchens of Dorothy Taylor

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

Carob Nut Brownies

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1/2 cup butter
1 cup raw sugar
2 eggs
1 teaspoon vanilla
2 tablespoons milk
2/3 cup sifted whole wheat pastry flour
1/2 teaspoon sea salt
1/2 cup carob powder
1 teaspoon baking powder
3/4 cup coarsely chopped walnuts
1/2 cup raisins or
2/3 cup shredded coconut

Carob Frosting:
1 cup raw sugar
1 tablespoon carob powder
1/3 cup light cream
2 tablespoons butter
1 teaspoon vanilla

Heat oven to 350°. Cream butter with sugar; beat in eggs, one at a time. Add vanilla and milk. Sift together salt, carob, sifted flour and baking powder; stir into egg mixture. Fold in nuts and raisins or coconut. Pour in greased 8-inch square baking pan. Bake 25 minutes until top looks dry. Cool and, if desired, frost with Carob Frosting. Makes 16 brownies at approximately 175 calories unfrosted or 225 frosted.

Carob Frosting: In a saucepan, stir sugar and carob with cream until dissolved. Stir over medium heat, until mixture forms soft balls when dropped into cold water or candy thermometer registers 235°. Remove from heat; add butter and vanilla. Cool to lukewarm; beat until thick enough to spread.

Preparation time: 45 Min.

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

Frankfurters & Corn Casserole

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1/4 cup finely chopped onions
3 tablespoons butter of margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
2 cups canned whole kernel corn, drained
3 eggs beaten
1/4 cup fine dry bread crumbs
1 tablespoon melted butter or margarine
1 pound frankfurters, scored

Preheat oven to 350°. Cook onions in butter until transparent; stir in flour. Add salt and pepper. Over low heat, gradually stir in milk; cook until sauce is thick and smooth, stirring constantly. Remove from head and add corn. Fold in beaten eggs. Pour into 1 1/2 quart buttered casserole. Mix melted butter and bread crumbs; sprinkle on top. Bake 30 minutes; place frankfurters on top of casserole and bake 15 minutes longer.

Serves 6
Preparation Time: 1 HR
Approximate calories per serving…425

Suggested Menu

Frankfurter Corn Casserole
Pepper Slaw
Peach Melba

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