Tag Archives: dinner is served

Beef Stew

4 tbs. oil
1 clove garlic, split
2 large onions, sliced
1/3 cup flour
1-1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. stewing beef, cut in 1-1/2″ cubes
1/2 tsp. dill week
1 Cup Burgundy
1 10-oz. can beef consommé
1 10-oz pkg. frozen artichoke hearts
4 tbsp. butter or margarine
18 fresh mushrooms, halved or quartered
2 8-oz pkg. refrigerated biscuits
melted butter
parmesan cheese

Heat oil in a heavy kettle. Sauté garlic and onions until golden. Remove. Mix flour, salt and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot. Add dill weed, wine and consommé. Cover tightly and simmer about 1-1/2 hours or until tender. Cook artichokes one minute less than package directions; add to meat. Melt butter, add mushrooms and sauté 5 min. Add to meat. Mix gently, correct seasoning and pour into a 2-1/2 quart casserole. Crown with biscuits and bake 15-20 min. in 400° oven. 5 min. before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking. 6 servings.

Suggested Menu and Preparation Schedule

Beef Stew
Parmesan Biscuits
Endive Salad French Dressing
Fresh Strawberries & cream
Almond Wafers

^*3:00PM Prepare Stew, Prepare Artichokes and Mushrooms
4:00    Wash and Sweeten Strawberries. Chill
^*4:15   Prepare Endive for Salad. Refrigerate.
5:30    Assemble Stew for Baking with Biscuits
5:40    Place Stew and Biscuits in Preheated Oven
5:55    Top Biscuits with Butter and Cheese, Add Dressing to Salad
6:00    Bon Appetit! Enjoy your Dinner!

After dinner serve Strawberries and Almond Wafers

^*May be made early in the day. If Stew is refrigerated, heat before arranging in casserole dish.

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

Albondigas con Salsa Fria (Meat Balls With Cold Sauce)

2 Replies

1 lb ground beef (round or chuck)
1/2 lb. ground pork
2 slices bread
3/4 cup hot milk
1 egg, slightly beaten
pinch cloves
pinch cinnamon
1 tsp. salt
1/4 tsp. pepper
stuffed green olives, optional
1 10 1/2 oz. can beef broth
1/4 cup water
1 to 3 tsp. chili powder, if desired

Soak bread in hot milk, drain well, add with egg to meat. Season with cloves, cinnamon, salt and pepper. Mix thoroughly. Form into balls about the size of a large walnut. If desired, hid an olive in the center of each. Combine broth with water and chili powder, bring to boil, add meat balls and simmer 30 min., or bake at 350@deg; F, for 40 min. Serve with Salsa Fria. Makes 6 servings:

SALSA FRIA: Peel, finely chop 6 medium tomatoes, or 1 No. 2 solid pack tomatoes. Add 1/3 cup chopped onion, 1 can peeled green chiles, chopped (remove seeds and pith). Season with 1/2 tsp. crumbled oregano, 1/4 tsp. cumin (optional), 2 tbsp. wine vinegar, 1 tsp. oil, salt and pepper to taste. Chill.

SUGGESTGED MENU AND PREPARATION SCHEDULE

Meat Balls with Cold Sauce
Sour Cream Enchiladas (Card #95)
Spinach Casserole
Almond Torte

Early in the day or the day before make or buy Almond Torte.

^**3:30 pm Prepare Salsa Fria
^*4:00    Mix Meat Mixture. Shape Into Balls
^*4:30    Prepare Sour Cream Enchiladas
^*5:00    Prepare Spinach Casserole
  5:20    Simmer or Bake Meat Balls
  5:30    Bake Spinach Casserole
  5:40    Bake Sour Cream Enchiladas
  6:00    Bon Appetit! Enjoy Your Dinner!

After dinner serve Almond Torte.

^*May be prepared earlier in the day and refrigerated.
^**May be prepared a day or more ahead of time. Cover. Refrigerate.

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

Beef Rouladen (Braised Stuffed Beef Rolls)

Liver a la Gourmet

1 Reply

2 cloves garlic, minced
1 medium onion, sliced
2 tbsp. butter or marg.
1/2 lb. mushrooms, quartered
2 8-oz cans tomato sauce
salt and pepper to taste
4 tbsp. flour
1 tsp. salt
dash pepper
1-1/2 lb. calf or beef liver, sliced
3 tbsp. butter

Saute garlic and onion in butter until tender and golden brown. Add mushrooms; cover and simmer 3 minutes. Stir in tomato sauce, salt and pepper, simmer gently another 5 minutes. Combine flour, salt and pepper; dredge liver slices. Brown liver in butter. Pour sauce over liver, cover and simmer for 5 minutes. 6 servings.

Suggested Menu and Preparation Schedule

Liver a la Gourmet
Onion-Mashed Potatoes
French Peas (Card #92)
Jellied Lime-Cucumber Salad
Jelly Roll

Early in the day or day before make Jellied Lime-Cucumber Salad and Jelly Roll or buy Jelly Roll.
4:45PM     Start Onion-Mashed Potatoes
^*5:00         Start Sauce of Liver
^*5:15         Dredge and Fry Liver Slices
5:30         Start French Peas
5:40         Combine Liver and Sauce. Cook Slowly.
5:45         Mash Potatoes
5:55         Unmold Salad
6:00         Bon Appetit! Enjoy Your Dinner!

After dinner serve Jelly Roll.

^*May be prepared early in the day and refrigerated.

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

Tuna on Toasted English Muffins

2 Replies

2 cups cream sauce, homemade or canned
2/3 cup mayonnaise
2 tbsp. chili sauce or catsup
salt and pepper
4 medium-sized tomatoes, peeled, seeded, cut into small pieces
4 hard-cooked eggs, cut in quarters
1/2 cup sliced water chestnuts
1 13-oz. can tuna, drained, separated into chunks
6 English Muffins

Heat cream sauce, add mayonnaise and chili sauce; blend thoroughly. Season to taste with salt and pepper. Add tomatoes, eggs and water chestnuts. Fold in tuna. Pour into 2-qt. casserole. Cover, bake at 325°F for 30 min.; uncover, bake 5 min. more. Serve on toasted split English Muffins. Makes 6 servings.

Suggested Menu and Preparation Schedule
Tuna on Toasted English Muffin
Grapefruit Tossed Salad/Lemon-Oil Dressing
Gingerbread with Lemon Glaze

Early in the day or the day before make or buy Gingerbread.
^**4:00pm  Prepare Ingredients for Tuna Casserole
^*4:30         Prepare Salad Greens. Refrigerate.
^*4:45         Section Grapefruit. Refrigerate.
  5:00        Assemble Tuna Casserole
  5:25        Bake Tuna Casserole in Preheated Oven
  5:45        Toast Split English Muffins. Keep Warm.
  5:50        Toss Salad with Lemon and Oil Dressing
  6:00        Bon Appetit! Enjoy Your Dinner!
After dinner serve Gingerbread with Lemon Glaze.

^*May be prepared earlier and refrigerated
^**These may be prepared earlier in the day and stored separately in covered containers in the refrigerator.

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

Chicken-Aspic Vegetable Salad

3 Replies

3 whole chicken breasts
5 cups boiling water
4 chicken bouillon cubes
2 celery tops
2 carrots
2 sprigs parsley
1 small bay leaf
1 tsp. salt
2 tbsps. unflavored gelatin
3-1/2 cups cooked vegetables (asparagus, carrots, corn, brussel sprouts, celery)
1-1/4 cups mayonnaise
3 black olives
salad greens
tomato wedges
paprika

Place chicken breasts in a kettle. Dissolve bouillon cubes in boiling water; add to chicken, bring to boil, skim. Add next 5 ingredients. Cover, bring to boil and simmer until chicken is tender. Cool chicken and broth quickly. Remove skin and bones from chicken breasts (irregular pieces of chicken are combined with vegetables in mold) Skim fat from broth.

Soften gelatin in 1/4 cup cold water; heat until gelatin is melted then combine with 4 cups broth. Correct seasoning, chill until syrupy. Add cooked vegetables and chicken chunks to 3-1/2 cups of chilled broth. Pour into a 2-quart mold, chill until set. To remaining 1/2 cup^* chilled broth add 1/4 cup mayonnaise, mix until smooth and pour over chicken breasts to glaze them. Decorate each breast with 1/2 black olive, chopped parsley and a sprinkling of paprika.

To serve: Unmold vegetable aspic, garnish with greens. Arrange chicken breasts on platter, garnish with greens and tomato wedges. Makes 6 servings.

Dressing: Thin remaining 1 cup of mayonnaise with a little chicken broth. Add lemon juice if desired.

^*If broth sets, heat it a little before adding mayonnaise.

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

Tuna-Cheese-Macaroni Loaf

2 Replies

1 – 2/3 cups Evaporated Milk
1/2 tsp. salt
1 tsp. dry mustard
1 tbsp. Worcestershire sauce
2 cups grated process-type American Cheese
2 eggs
1/2 cup sliced stuffed olives
1/2 cup chopped onion
1 cup chopped celery
1 12-1/2 oz. can drained tuna
1 cup soft bread crumbs
4 cups cooked elbow macaroni

Heat Evaporated milk, salt, mustard and Worcestershire sauce in saucepan over low heat until just below boiling point. Add cheese and stir until thickened and smooth. Beat eggs slightly in a large mixing bowl. Add remaining ingredients. Mix well. Add cheese sauce. Combine thoroughly. Place in well-buttered 9x5x3-inch loaf pan. Bake in moderate oven (350°F.) 30 to 35 minutes. Let stand about 5 minutes before turning out on a warm platter. Serve with additional cheese sauce if desired. Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE

Tuna-Cheese-Macaroni Loaf
Sautéed Green and Red Tomato Slices
Carrots with Chives
Date Bars

Early in the day or day before make Date Bars or buy them

^*4:30pm    Cook Macaroni
^*4:45    Make Cheese Sauce
^*5:00    Make Loaf
5:15     Place Loaf in Preheated Oven
5:30     Prepare Carrots, Fresh Please.
5:45     Saute Tomatoes
5:55     Turn Loaf onto Warm Platter, Garnish
6:00     Bon Appetiti! Enjoy Your Dinner!

After Dinner Serve Date Bars

^*May be prepared early in the day and refrigerated. Increase baking time by 10 minutes if refrigerated.

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

Seafood Mousse II

1 Reply

1 1/2 cups cooked shrimp, crab or lobster meat cut in small pieces
1 cup finely chopped celery
1/3 cup finely chopped green pepper
2 tbsp grated onion
1 tsp salt
3 tbsp lemon juice
1 tbsp Worchestershire [sic] sauce
1/4 tbsp Tabasco pepper sauce
1 can (10- 1/2 oz) tomato soup
1 8-oz pkg cream cheese
3 envelopes unflavored gelatin
1 cup cold water
1 cup mayonnaise

Combine fish, celery, green pepper, onion, salt, lemon juice, Worcestershire sauce and Tabasco; mix well. Let stand to blend flavors. Combine tomato soup and cream cheese in top of double boiler. Heat over boiling water, stirring until cheese is melted. Soften gelatin in water for 5 minutes, add to soup mixture; stir until dissolved. Remove from heat. Cool. When mixture begins to thicken, blend in mayonnaise. Stir in fish mixture. Turn into greased 1 – 1/2 quart mold. Chill until set. Garnish with watercress or chicory. Serve with mayonnaise. Makes 6 servings.

SUGGESTED MENU AND TIME TABLE

Cup Bouillon
Seafood Mousse with Grapefruit, Avocado, and Cherry Tomatoes
Celery Amandine
Dutch Crunch Rolls
Lemon Pie Tarts
Coffee or Tea

The day before make Lemon Pie Tarts or buy the frozen variety and bake them in the morning.
^*8:00am     Prepare Seafood Mousse. Chill
11:00    Prepare Grapefruit sections. Wash Tomatoes. Chill.
11:30    Prepare Celery Almandine
12:15    Heat Bouillon. (Use canned bouillon)
12:20    Heat Dutch Crunch Rolls
12:25    Slice Avocado
12:30    Luncheon is served

After luncheon serve Lemon Pie Tarts sprinkled with confectioners [sic] sugar.

^*May be prepared the day before and refrigerated.

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

Beef Lindstrom (Swedish Beef Patties)

2 Replies

1-1/2 lbs. finely ground lean beef
1 egg
1 tbsp. salt
1/4 tsp. pepper
1 tbsp. finely chopped onion
1 cup finely diced cooked potatoes
1 cup finely diced cooked beets
butter

Combine meat with egg, salt and pepper, mix very well. Carefully mix in onion, potatoes and beets. Shape meat mixture into 6 large flat patties. Melt butter in a large skillet. When butter turns golden brown add patties. Fry until golden brown, turn and fry other side until desired doneness. Serve patties topped with fried eggs. 6 servings.

Suggested Menu and Preparation Schedule
Beef Lindstrom
Cauliflower, Peas, Carrots
Pumpernickel with Butter
Fruit Tarts

Early in the day make Fruit Tarts or buy them.
^*5:00PM Shape Meat Patties
5:30 Cook Cauliflower, Peas and Carrots
5:40 Brown Patties
5:45 Heat Bread
5:50 Fry Eggs
6:00 Bon Appetit! Enjoy Your Dinner!
After Dinner serve Fruit Tarts

^* May be done early in the day.

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

Paella

1 Reply

10 to 12 chicken pieces, breasts (cut in half), thighs, drumsticks, wings
1/2 cup olive oil
1/2 lb Spanish Chorizo or
1/2 lb lean pork, diced
1 medium onion, sliced
4 cloves garlic, crushed
1/2 tsp. Spanish Saffron
1/2 tsp. salt
1-1/2 cups rice, long grain
4 cups chicken broth
1 pkg. frozen artichoke hearts or peas
1/2 lb. shelled, deveined shrimp
1 dozen small clams, scrubbed or 1 8-oz jar whole clams

Heat olive oil in Paella pan or large skillet. Quickly brown chicken, remove, set aside. Brown sausage in pan, set aside; drain all but 2 tbsp. fat. Add onion, garlic, saffron and salt, cook until onion is soft. Add rice, stir lightly.^* Add broth, do not stir. Arrange artichoke hearts, chicken, chorizo and shrimp around pan. Bring both to boil, place pan in 350°F oven for 35 min. Steam clams until shells open. Remove Paella from oven arrange clams on top. Let Paella rest 2 to 3 min. Makes 6 servings.

^*May be done in advance, complete 45 min. before dinner is to be served.

SUGGESTED MENU and PREPARATION SCHEDULE

Olive Cheese Puffs
Paella
Green Salad/Wine Vinegar Dressing
Hot Buttered French Bread
Ice Cream/Guava Jelly or Pineapple Topping
Crisp Cookies

Early in the day or the day before make or buy vanilla ice cream and topping and cookies

^*3:00pm Prepare Olive Cheese Puffs
3:30 Prepare Salad Greens. Refrigerate
^*4:00 Brown Chicken, Sausage and Add Rice
5:15 Complete Paella
5:40 Heat French Bread
5:50 Add Dressing to Salad
6:00 Bon Appetit! Enjoy Your Dinner!

After dinner serve Ice Cream with Topping and Cookies

^*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!

Vintage Recipe Cards

Where Food Photography Comes To Die

Tag Archives: dinner is served

Beef Stew

Albondigas con Salsa Fria (Meat Balls With Cold Sauce)

Beef Rouladen (Braised Stuffed Beef Rolls)

Liver a la Gourmet

Tuna on Toasted English Muffins

Chicken-Aspic Vegetable Salad

Tuna-Cheese-Macaroni Loaf

Seafood Mousse II

Beef Lindstrom (Swedish Beef Patties)

Paella

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