Tag Archives: dinner is served 1972

Inspiration Soup


3 cups tomato juice
2 cups water
1 1/2 cups canned bean sprouts, drained and rinsed
1 cup drained, canned asparagus, plus 1/2 cup liquid
1 cup drained, canned green beans, plus 1/2 cup liquid
1/2 cup canned sliced bamboo shoots, drained and rinsed
2 ribs celery, chopped
4 packets instant beef broth and seasoning mix or 4 beef bouillion cubes
4 envelopes unflavored gelatin
1 cup cold water
Few drops of Worcestershire sauce
1/2 cup dehydrated onion flakes
Dash celery salt
Dash garlic powder
Dash salt
Dash pepper
Dash oregano leaves
Dash thyme leaves

Combine tomato juice, water, bean sprouts, asparagus plus liquid, green beans plus liquid, bamboo shoots, celery, and broth mix in a saucepan. Bring to a boil. Sprinkle gelatin over cold water to soften. Add to soup. Stir in remaining ingredients. Simmer for 20 minutes, adding more water if necessary. Divide evenly. Makes 8 servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Chicken Livers in Sherry

1-1/2 lbs. chicken livers
2 tbsp. butter
2 tbsp. oil
1/4 cup chopped onion
2 tbsp. flour
salt and pepper
1 10-oz. can beef gravy
1 tbsp. tomato paste
1/3 cup sherry
1 4-oz. can mushrooms
2 tbsp. chopped parsley

Pick over the chicken livers; cut out any filament and black or green spots. Dry on paper towels. Heat butter and oil in skilled; saute onions. Add chicken livers, saute until brown. Remove livers from skillet. Add flour to drippings, blend well. Add beef gravy, tomato paste and sherry, cook, stirring, until mixture boils and thickens. Season with salt and pepper./ Just before serving, add livers, mushrooms and parsley to sauce. Heat gently but thoroughly. Serve on toast, in rice ring or noodle ring. Makes 6 servings.

Suggested Menu and Preparation Schedule
Chicken Livers in Sherry
Tomato Aspic and Avocado
Steamed Celery and Carrots
Clover Leaf Rolls
Honeydew Melon with Lemon

Early in the day or the day before prepare Tomato Aspic. Refrigerate. Bake or buy Clover Leaf Rolls.

4:00pm  Cut Melon and Lemons: Prepare Salad Greens. Refrigerate.
*4:30  Cook Rice, pack into well buttered Ring Mold. Set Aside.
*4:45  Prepare Chicken Livers in Sherry up to /
5:30   Place Rice Ring in pan of water in 350° Oven
5:35   Cook Celery and Carrots
5:40   Combine Livers, Mushrooms and Sauce. Heat.
5:45   Heat Rolls, Garnish Tomato Aspic with Salad Greens and Avocado
6:00   Bon Appetit! Enjoy Your Dinner!
After dinner serve Honeydew Melon with Lemon
*May be prepared earlier in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


© 1972 Marjon Promotions Inc. All Rights Reserved

Shrimp Creole


1-1/2 to 2lbs. cooked shrimp, shelled, and deveined or 3 7-oz. cans shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms (optional)
2 tbsp. flour
3 8-oz. cans tomato sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. monosodium glutamate
bay leave or pinch of dried basil, if desired

If using canned shrimp, rinse in cold water and drain. Make sauce: cook onion, green pepper and mushrooms in butter for 5 min. Stir in flour, cook until bubble; add tomato sauce, salt, monosodium glutamate, pepper and either bay leaf or dried basil. Cook about 10 min. Toss in shrimp, bring sauce to boil, then simmer 5 min. until shrimp are heated through. Serve over rice. Makes 6 servings. (To prepare in a casserole: Place shrimp in buttered casserole, add sauce, mix well. Heat at 350&def;F. for 30 min. or until heated through )

Suggested Menu and Preparation Schedule
Shrimp Creole
Fluffy Rice
Pea and Celery Salad in Lettuce Cups with Cucumber
Mayonnaise
Cherry Crisp (Card #93)

*4:30 pm Cooke Peas. Marinate. Chill.
*4:45    Prepare Lettuce and Celery. Chill.
*5:00    Prepare Cherry Crisp
*5:15    Prepare Creole Sauce
 5:30    Prepare Rice
 5:35    Mix Peas and Celery. Arrange on Lettuce
 5:40    Prepare Cucumber Mayonnaise
 5:50    Add Shrimp to Creole Sauce. Heat.
 5:55    Place Cherry Crisp in Warm Oven to Reheat
 6:00    Bon Appetit! Enjoy Your Dinner!
After dinner serve warm Cherry Crisp
*May be prepared earlier in the day or the day before and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


©1972 Marjon Promotions Inc., All Rights Reserved

Stuffed Zucchini

stuffed_zucchini

6 medium zucchini
1-1/2 lbs. ground beef
4 slices bread
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese
1 tbsp. finely chopped onion
1 egg
salt and pepper
2 10-1/2-oz cans condensed tomato soup
3/4 cup water

Wash zucchini, do not peel. Cut off thin slices at ends. Boil for 10 min. Cool. Cut in half lengthwise, scoop out pulp, drain cut side down on rack. Finely chop pulp. Soak bread in water for few minutes, squeeze dry. Mix thoroughly with chopped zucchini, meat, parsley, Parmesan, onion and egg. Season to taste. Fill zucchini shells with meat mixture. Place in lightly greased shallow baking dish. Shape any leftover meat into meatballs, back with zucchini. Mix tomato soup with water, pour over zucchini. Bake at 350°F. for 45 min. Makes 6 servings with enough sauce for rice or noodles.

Suggested Menu and Preparation Schedule
Stuffed Zucchini
Fluffy Rice
Mixed Green Salad with Marinated Julienne Carrots
Brownie Pie a la Mode

*4:00pm  Prepare Zucchini for Baking
*4:30        Prepare Salad Greens. Chill.
*4:45        Marinate Carrots in French Dressing
*5:00        Prepare Brownie Pie
5:30         Prepare Rice
5:50         Add Dressing to Salad. Top with Carrots.
6:00        Bon Appetit! Enjoy Your Dinner!
After dinner serve Brownie Pie a la Mode
*May be prepared earlier in the day. Do not refrigerate Brownie Pie.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


©1972 Marjon Promotions, Inc. All Rights Reserved