Tag Archives: complete family recipe card library

Seafood Mousse

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1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
1 tablespoon lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
2 cups fish (halibut, salmon or tuna), drained and finely chopped
1 tablespoon capers, chopped
2 tablespoons chopped parsley
1/8 teaspoon dried tarragon
1/8 teaspoon dried crushed marjoram
1 cup heavy cream, whipped
Carrot strips and sliced olives (optional)

Soften gelatin in cold water; add boiling water and stir until gelatin dissolves. Cool. Add mayonnaise, lime juice, onion, salt and pepper; mix well and chill until mixture begins to set. Fold in fish, capers, parsley, tarragon, marjoram, and whipped cream. Pour into an oiled fish mold and chill until firm. Unmold on serving platter and, if desired, garnish with carrot strips and stuffed olive slices.

Serves 6 to 8
Preparation time: 1HR.
Approximate calories per serving… 275

SUGGESTED MENU
Seafood Mousse
Cucumber Salad
Sour Cream-Horseradish Sauce
Cherry Tomatoes
Banana Cake

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

Bacon Wrapped Franks/Beans

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1 2-pound can Pork and Beans with Tomato Sauce
2 tablespoons catusp
2 tablespoons brown sugar
1 tablespoon minced onion
1/2 cup chunk style pineapple, drained
1/4 cup pineapple liquid
1 pound frankfurters
1/2 pound bacon

Prepare hot coals on barbecue. Heat oven to 350°. Prepare beans while coals are heating. Combine pork and beans, catsup, brown sugar, onion, pineapple chunks and pineapple liquid. Bake for 30 minutes. Garnish with crisp bacon curls.

Wrap each frank with a slice of bacon, fastening each with a toothpick. Broil on hot coals about 4 inches from heat. Turn franks as often as necessary to prevent burning; broil until bacon is crisp.

Serves 5
Preparation Time: 45 Min
Approximate calories per serving: 580

Suggested Menu
Bacon-Wrapped Franks with Beans
Fresh Garden Vegetable Platter
Potato Salad
Lemon Ice with Fruit Crescents

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

Potato Puffs & Beef

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2 tablespoons oil
1 1/2 pounds sirloin or round steak, cut in 3x1x1/2 inch strips
1/2 cup chopped onions
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon ground thyme
8 ounce can tomato sauce
1/2 cup Burgundy wine
2 cups mashed potatoes
2 tablespoons finely chopped green onions or chives
1/3 cup grated Parmesan cheese
1/4 cup butter or margarine, melted
1 egg
Salt and pepper

In a large skillet, brown meat and onions. Add garlic, salt, pepper, basil, thyme, tomato sauce and wine; cover and simmer 30 minutes until meat is tender. Heat oven to 375°. Mix mashed potatoes, green onions, cheese, butter and egg. Season with salt an pepper. Place meat mixture in a casserole. Shape potato mixture into balls and place around top edge of the casserole. Bake 20 to 25 minutes – until potato puffs are golden brown.

Serves 4 to 6
Preparation Time 1 1/4 HR
Approximate calories per serving… 350

Suggested Menu
Potato Puffs and Beef
Dilled Carrots
Garden Salad
Cherries Jubilee

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

Sardine-Egg Canapes

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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, 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 yolks 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

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

Pork Chops with Muffin Stuffing

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6 pork chops
Salt and pepper
6 1/2 ounce package prepared stuffing mix
1/2 cup butter or margarine, melted
1 cup chopped prunes
1 cup chopped walnuts
3/4 cup orange juice
6 walnut halves
6 pitted prunes

Preheat oven to 325°. Season pork chops with salt and pepper. Rub baking pan with small wedge of fat from chops. Place chops in pan and bake for 1 hour until meat is tender and brown. Blend stuffing mix with butter, chopped prunes, chopped walnuts and orange juice. Fill 12 well greased small muffin cups with mixture. Top with either a pitted prune or walnut half. Cover with foil and bake during the last 20 to 25 minutes of the baking period. Arrange chops and muffins on a platter and serve.

Serves 6
Preparation Time: 1 Hr. 19 Min.
Approximate calories per serving… 600

Suggested Menu
Pork Chops with Muffin Stuffing
Buttered Brussels Sprouts
Endive Salad with Lemon Dressing
Rhubarb-Apple Sauce
Pineapple Chiffon Cake

From The Kitchens of Dorothy Taylor

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

German Potato Salad/Sausage

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1 pound pork sausage
4 strips bacon
1/2 cup chopped onion
1/3 cup diced celery
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1/2 cup water
1/3 cup cider vinegar
4 cups diced cooked potatoes
2 tablespoons mayonnaise

Cook sausages according to the directions on the package. Fry bacon in a skillet until crisp and remove bacon strips from the pan. Saute onion a celery in bacon drippings until limp. Add salt, sugar, pepper, dry mustard, water, and vinegar. Boil 2 minutes. Crumble bacon; add bacon, potatoes and mayonnaise to the seasoned sauce. Heat slowly on top of the range, top with sausages and serve (or head in a 300° oven for 20 minutes).

Serves 5
Preparation time: 1HR., 20 min.
Approximate calories per serving: 425

Suggested Menu
German Potato Salad with Sausage
Relish Dish
Steamed Banana Squash
Applesauce Cake

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

Oven Fried Chicken

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2 cups crushed potato chips
1/2 teasoon pepper
1/2 teaspoon curry powder
2 eggs, beaten
1/2 cup frozen orange juice concentrate
1/4 cup water
2 1/2 to 3 pound chicken, cut up
Salt
1/4 cup melted butter or margarine

Heat oven to 350°. Blend together potato chips, pepper and curry powder… use a blender for the easiest way. Mix together eggs, orange juice and water. Lightly salt chicken. Dip chicken in egg mixture, and then in seasoned potato chips. Place chicken pieces side by side in a greased pan. Drizzle with melted butter and bake until tender – 40 to 45 minutes.

Serves 4
Preparation time: 55 Min
Approximate calories per serving: 590

Suggested Menu
Tomato-Onion Salad
Oven Friend Chicken [sic]
Steamed Cauliflower
Banana Nut Loaf

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

Noodles a la Russe

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1 pound lean ground beef
2 green onions, chopped
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1 1/4 cups sour cream
1/3 cup grated Parmesan cheese
2 tablespoons chopped pimento
6 ounces wide egg noodles, cooked

Heat oven to 350°. Brown meat, green onions and garlic in a skillet; drain fat and season with salt and pepper. Mix together melted butter, sour cream, cheese and pimento. Add meat and sour cream mixture to noodles; pour into a 2-quart casserole and bake for 30 to 35 minutes, until lightly browned.

Serves
Preparation Time: 1 Hr.
Approximate calories per serving… 400

Suggested Menu
Noodles a la Russe
Buttered Broccoli
Sunshine Salad
Chocolate Sundaes

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

Veal Birds

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1 1/2 pounds veal cutlets, sliced thin
Salt and pepper
1/2 teaspoon garlic powder (optional)
2/3 cup finely chopped celery
2/3 cup finely grated carrots
2 tablespoons snipped parsley
1/2 teaspoon crushed rosemary
1 cup chopped onions
1 1/2 cups beef bouillon
Paprika

Heat oven to 425°. Cut veal into 6 even slices. Season veal with salt, pepper, and garlic powder. Combine celery, carrots, parsley, rosemary and 1/2 cup chopped onions. Spoon 1/6 of vegetable mixture onto each veal slice; roll and fasten with toothpicks. Season to taste with paprika, if desired.

Place remaining 1/2 cup onions in pan with meat. Bake until golden brown – about 1/2 hour. Pour beef bouillon into pan, lower oven temperature to 350° and bake until done – about 45 minutes longer.

Serves 6
Preparation time: 1 1/2 hr
Approximate calories per serving: 145

Suggested Menu
Broiled Grapefruit
Veal Birds
Lemon Seasoned Spinach
Strawberry Delight

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

Plank Baked Turbot

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3 pounds turbot fillets
1/4 cup lemon juice
Salt and pepper
2 cups Dry Instant Mashed potatoes
1 box frozen mixed vegetables
Paprika

Set oven temperature at 500° or “Broil.” Pour lemon juice on fish; season with salt and pepper and paprika. Place fish in greased broiler pan and broil about 4 inches from heat – 8 to 10 minutes or until fish flakes easily when tested with a fork. Carefully transfer fish onto a plank. Meanwhile, prepare instant potatoes according to package directions. Using pastry decorator, spread potatoes around plank, forming 6 cups for vegetables. Cook vegetables according to package directions; drain well and place in decorated cups. Place plank in broiler for 3 to 4 minutes to lightly brown. Serve with lemon wedges and tartar sauce.

Serves 6
Preparation time 50 Min.
Approximate calories per serving: 300

Suggested Menu
Plank Baked Turbot
Tossed Green Salad
Mashed Potatoes
Mixed Vegetables
Apple Betty

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