Tag Archives: dinner is served 1973

Spartan Steak

½ cup olive oil
½ teaspoon salt
dash of white pepper
dash of oregano
juice of ½ lemon
1 clove garlic
2 lbs. (5-6 slices) leg of lamb
2 medium tomatoes
2 medium onions
¼ cup melted butter
grated parmesan cheese

Mix olive oil, salt, pepper, oregano, and lemon juice together to make a marinade. Peel and sliver garlic, cut small openings in the meat and insert garlic slivers. Baste with marinade and store in the refrigerator for 1 hour. In between time, clean and slice tomatoes and onions. Heat a skillet and saute lamb steaks until meat is brown on both sides. Remove from pan and set aside. Use the same skillet and saute sliced onion using the leftover marinade. Cover and simmer until cooked. Place lamb steaks on top of sauteed onion and 1 slice of tomato on top of each lamb steak. Spoon 1 tsp. butter over each slice of tomato, dust with grated parmesan cheese, and bake in 350° oven until cheese is light brown. Makes 5-6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE
Spartan Steak/Mint Jelly
Rice-Tomato Sauce
Eggplant
Tossed Salad with Black Olives
French Rolls
Assorted Cookies & Coffee

*4:00pm Prepare steaks and refrigerate
4:15 Clean vegetables
4:30 Make tossed salad
4:45 Cook rice
5:00 Fry eggplant and keep warm
5:15 Cook meat. Heat tomato sauce
6:00 Bon appetit! Enjoy your dinner
After dinner serve assorted cookies and coffee
*May be prepared earlier in the day.


Some day our favorite Steeltown Girl will make this. Follow her culinary misadventures!


©1973 Marjon Promotions Inc. All Rights Reserved.

Polynesian Tuna

polynesian_tuna

1 (13-oz.) can pineapple tidbits
1 green pepper, cut in strips
1 chicken bouillon cube
1-1/2 cups water
2 tablespoons sugar
3 tablespoons cornstarch
2 tablespoons vinegar
2 tablespoons soy sauce
2 (7-oz.) cans tuna, drained
1 tablespoon butter
1 (5-oz.) can chow mein noodles, warmed in oven

Drain pineapple, reserving syrup. Combine 1/2 cup syrup, pineapple, green pepper, bouillon cube and water. Simmer 5 min. Mix together sugar and cornstarch; stir in vinegar and soy sauce. Stir in pineapple mixture, cook until mixture thickens. Add tuna and butter; heat. Serve over noodles. Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE

Polynesian Tuna
Butter Peas
Fruit Salad in Orange Shells
Whole Wheat Muffins
Custard Pie

Early in the day prepare custard pie.

5:00PM   Prepare Fruit Salad in orange shells, chill
5:15   Prepare whole wheat muffins
5:25   Cook peas
6:00   Bon appetit! Enjoy your dinner!
After dinner serve custard pie.


© 1973 Marjon Promotions Inc. All Rights Reserved.

Gondolier’s Hero Sandwiches

gondolier

Tuna Salad:
1 can flaked tuna, drained
1/2 cup chopped celery
1/3 cup dill pickle
1/4 cup mayonnaise
1 teaspoon lemon juice

Mix together all ingredients. Chill.

Cheese Mixture:
1/4 lb. Provolone, diced
2 tablespoons chili sauce

Combine cheese and chili sauce. Chill.

Macaroni Salad:
1 cup elbow macaroni, cooked and drained
1/3 cup chopped celery
1/4 cup drained sweet pickle relish
1/4 cup sour cream
1 tablespoon chopped pimiento
1/2 teaspoon onion salt
dash pepper

Combine ingredients: Chill.

6 hero sandwich loaves or long hard rolls

Cut to off sandwich loaves and hollow out loaves leaving 3/4″ sides. Pile the three salad mixtures into loaves, garnish with sweet pickles. Makes 6 servings.

Suggested Menu and Preparation Schedule

Gondolier’s Hero Sandwiches
Radishes, Green Onions, Olives
Coffe Sodas
Toll House Cookies

Early in the day prepare the toll house cookies. Mix together salads for sandwiches and chill.

5:20PM Arrange radishes, green onions and olives
5:30   Arrange Gondolier’s Hero Sandwiches
6:00   Bon appetit! Enjoy your dinner.

After dinner serve coffee sodas and toll house cookies.


©1973 Marjon Promotions Inc. All Rights Reserved.

Ring of Gold

ring_of_gold

4 cups shredded carrots, cooked
3 tablespoons finely chopped onion
3 cups cooked rice
3 eggs, beaten
1 teaspoon salt
pepper
3 cups shredded sharp cheese

Mix all ingredients together. Pack into well greased 11″ ring mold or casserole. Bake at 350° for 30 minutes. Serve with creamed peas. Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE

Ring of Gold
Creamed Peas
French Bread with Herb Butter
Fresh Fruit Salad
Orange Cake

Early in the day prepare or buy orange cake.

5:00pm   Prepare Ring of Gold. It should be in the oven by 5:20.
5:30         Arrange fresh fruit salad. Prepare creamed peas.
5:50         Heat French bread wrapped in foil
5:55         Turn Ring of Gold out on serving plate.
6:00         Bon appetit! Enjoy your dinner.

After dinner serve orange cake.


© 1973 Marjon Promotions Inc. All Rights Reserved