Tag Archives: cookindex

Weiner Schnitzel Holstein

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4 veal cutlets, about 6 ounces each
¼ cup all-purpose flour
1 teaspoon salt
Dash pepper
1 egg, slightly beaten
1 cup fine dry bread crumbs
¼ cup butter or margarine
4 Fried Eggs, see below
4 anchovy fillets
1 dill pickle, sliced lengthwise

Have meat man flatten the veal cutlets or pound them with a meat hammer until they are very thin.

Combine the flour, salt and pepper. Coat meat with flour mixture. Dip in the egg, then in the bread crumbs. Heat butter in a skillet. Fry meat in the butter over medium heat until golden brown and tender, turning to brown on both sides.

Place cutlets on a heated platter with 1 fried egg on top of each. Garnish with anchovies and pickle slices. Makes 4 servings.

FRIED EGGS: Heat 2 tablespoons butter or margarine in a skillet over medium heat. Slip 4 eggs into the skillet, one at a time. Add 1 teaspoon water; cover; cook 2 or 3 minutes, until whites are firm but tender.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York

Shrimp Dip – Horns O’Plenty – Sardine Strips

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SHRIMP DIP
10 large cooked or canned shrimp
1/4 cup mayonnaise
1 tsp. lemon juice
1 tsp. grated onion
1/2 tsp. Worcestershire sauce
Dash pepper
1/4 tsp. salt
Cream

Peel shrimp, if necessary, and remove black veins. Mash to a purée in a food mill or blender. Add next 6 ingredients and enough cream to make mixture spread easily. Serve as a dip with crackers or potato chips or in Horns O’Plenty, below. Makes about 1 cup.

HORNS O’PLENTY
Prepare a recipe for Standard Pastry (see Index D). Cut heavy-duty aluminum foil into 4-inch squares; roll into horn shapes. Roll out the pastry 1/8 inch thick; cut into 3-inch squares. Roll each square around a foil horn. Pinch or lightly press loose edges of dough to seal; place, sealed edges down, on a cooky sheet. Bake in a hot oven, 425°, 10 to 12 minutes or until brown. Cool; carefully remove the foil. Just before serving, fill the pastry horns with Shrimp Dip. Makes 12 to 15 horns.

SARDINE STRIPS

Sprinkle small sardines with a little lemon juice; let stand 10 minutes. Brush strips of toast with melted butter or margarine. Place 1 or 2 sardines on each strip. Top with little pieces of partially friend bacon. Place in broiler 4 inches from heat, 5 minutes, or until bacon is crisp and sardines are hot. Serve at once.

Published by –COOKINDEX– DIvision of H.S. Stuttman Co., Inc. New York.
© Copyright 1958 Tested Recipe Institute, Inc. New York

Foxy Franks – Bar-B-Qued Weiners

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BAR-B-QUED WEINERS

3 strips of bacon, cut in small pieces
1 can (8 oz.) tomato sauce
1/2 cup water
1/2 cup sliced onions
1/2 cup diced celery
2 Tbsp vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
1lb frankfurters
8 oz. thin spaghetti

Fry bacon in a skillet until crisp. Add tomato sauce and next 9 ingredients to bacon in skillet. Cover and simmer about 20 minutes stirring occasionally. Make a shallow, lengthwise cut in each frankfurter and add them to sauce. Continue cooking about 10 minutes or until frankfurters are hot. Meanwhile, cook spaghetti as directed on the package. Place on warmed serving platter, arrange frankfurters on top; pour sauce over all serves 4 to 6.

FOXY FRANKS

1 cup chili sauce
2 Tbsp. brown sugar
3 Tbsp. vinegar
3 drops Tabasco sauce
2 Tbsp. minced onion
4 slices bacon
8 frankfurters
1 recipe Holiday Rice (See Index E)

Mix 5 ingredients in saucepan. Simmer 10 minutes. Cut bacon in 1 -inch pieces. Cut deep gashes in frankfurters; insert a piece of bacon in each gash. Place frankfurters in shallow pan; spread with half the sauce; broil 5 minutes. Serve on Holiday Rice with remaining sauce. Makes 4 servings.

HOLIDAY RICE

3 cups hot, cooked rice
3 Tbsp. melted butter
1 cup hot, cooked peas
2 Tbsp. minced pimiento

Combine all ingredients in a bowl. Toss rice mixture lightly to mix well.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New Yor. ©Copyrity 1958 Tested Recipe Institute, Inc. New York

Company Meat Loaf

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Company Meat Loaf

1 egg, beaten
3/4 cup milk
2 cups soft bread crumbs
1 tsp. poultry seasoning
1 1/2 tsp. salt
Dash pepper
1 onion, minced
1 lb pork shoulder, chopped
1 lb veal shoulder, chopped
5 to 6 strips of bacon

Combine egg and next 5 ingredients n a bowl. Let stand 5 minutes. Add onion and chopped meat and mix well.

Line an 8 x 5 x 3-inch loaf pan with bacon, stretching strips across width of pan. Lightly pack meat mixture into pan. Bake in moderate oven, 350°, 1 1/2 hours. Remove from oven. Drain off fat. Invert the meat loaf on a baking sheet. Raise oven temperature to very hot, 450°. Return meat loaf to oven for about 10 minutes to crisp bacon.

Heat some canned broiled mushrooms, if desired and use to garnish the top of the meat loaf. Makes 8 servings.

Individual Meat Loaves

Drain 1 can (16 oz.) tomatoes (save juice to use in some other recipe). Add pulp to 1 1/2 lb. chopped beef, salt and pepper to taste, 1 1/2 cups soft bread crumbs, 1 egg, beaten and 1 medium-size onion, minced. Mix well. Pack lightly in greased custard cups. Bake in moderately hot oven, 375°, 50 minutes or until brown. Serve with Mushroom Sauce, see below. Makes 6 servings.

Mushroom Sauce: Blend and heat 1 can (10 1/2 oz.) condensed mushroom soup and 1/3 cup cream in a pan. Makes 1 1/3 cups.

©Copyright 1958 Tested Recipe Institute, Inc. New York. Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York