Tag Archives: complete family recipe card library

Egg, Cheese & Olive Casserole

3 Replies

8 slices white bread, crusts removed
1/2 pound Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
6 eggs
1 teaspoon dry mustard
4 cups milk
2/3 cup rip olives, drained and sliced
6 green stuffed olives

Butter a 8×13-inch baking pan. Alternate layers of bread, cheese and ripe olives. Beat eggs and combine with dry mustard and milk. Pour over bread-cheese layers.

Refrigerate for at least 1 hour, or overnight.

Bake in a 350° oven for 1 hour. Garnish with green stuffed olives and serve.

Serves 6 to 8
Preparation time 1 HR., 20 Min.
Approximate calories per serving…. 450

Suggested Menu
Egg, Cheese and Olive Casserole
Buttered Peas and Carrots
Endive Salad
Lemon Ice and Cornflake Cookies

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

Lasagna Roma

1 Reply

1 pound ground beef
1/2 pound pork sausage
1 clove garlic
3/4 cup chopped onions
15 ounce can tomato sauce
1 pound can tomatoes
2 tablespoons chopped parsley
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon each – marjoram, thyme, oregano, basil
1 1/2 cups cubed Mozzarella cheese
1 1/2 pounds Ricotta cheese
1 cup grated Parmesan cheese
8-ounce package lasagna noodles, cooked

Brown ground beef, pork sausage, garlic and onion in a large saucepan. Drain off all fat. Add tomato sauce, tomatoes, parsley, sugar, salt and spices. Simmer uncovered 1 hour or until sauce is the consistency of spaghetti sauce. Heat oven to 350°. Pour 1/2 cup sauce into baking pan and alternate with layers of noodles, grated cheese, mozzarella, spoonfuls of ricotta cheese, tomato sauce until all ingredients are used. Top layer should be sauce and grated cheese. Bake for 1 hour.

Serves 8 to 10
Preparation time: 2 Hr., 25 Min.
Approximate calories per serving: 500

Suggested Menu

Tossed Green Salad
Lasagna
Buttered Italian Green Beans
Cantaloupe â la Mode

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

Baked Stuffed Salmon

10 Replies

1 whole salmon (3-4 pounds)
Salt and pepper
3 tablespoons lemon juice
3/4 cup shredded carrots
1/2 cup shredded onion
1/2 cup finely chopped celery
3 cups cooked rice
Lemon slices

Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges.

Serves 6 to 8
Preparation time: 2 to 2 1/2 HR.
Approximate calories per serving: 340

Suggested Menu
Tossed Green Salad
Baked Stuffed Salmon
Buttered Brussels Sprouts
Whipped Fruit Gelatin
Rice Stuffing

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