Tag Archives: McCalls Great American Recipe Card Collection

Roast Meat Loaf

3 eggs
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried thyme leaves
¼ teaspoon nutmeg
Pinch cloves
¼ cup milk
¼ cup dairy sour cream
1 cup soft white bread crumbs
1 ½ lb ground beef
¼ lb ground pork
¼ lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped celery leaves
1 teaspoon chopped chives
¼ teaspoon finely chopped garlic
6 slices bacon
½ cup chili sauce
2 tablespoons brown sugar
¼ teaspoon dry mustard

  1. Preheat oven to 350F.
  2. In large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream, and bread crumbs. Let stand 5 minutes to permit bread crumbs to absorb moisture.
  3. Add beef, pork, veal, onions, parsley, celery leaves, chives and garlic; mix lightly until well blended.
  4. Turn mixture into large, shallow baking pan. Moisten hand with water and shape meat mixture into loaf about 8-by-3-by-2 ½ inches. Place bacon strips over top. Bake 45 minutes.
  5. In small bowl, combine chili sauce, brown sugar, and dry mustard; mix well. Use some to glaze top and sides of meat loaf. Bake 30 minutes longer, brushing several times with glaze. Remove to heated platter. If desired garnish loaf with chopped parsley. Makes 6 to 8 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Snails in Garlic Butter

1 can snails, with shells (7 ½-oz can; 1 ½ dozen shells)
½ cup soft butter or margarine
2 or 3 cloves garlic, crushed
1 shallot finely chopped
1 ½ tablespoons finely chopped parsley
1 tablespoon lemon juice
¾ teaspoon salt
¾ teaspoon dried chervil leaves
⅛ teaspoon nutmeg

  1. Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
  2. In medium bowl, combine butter with remaining ingredients; mix well.
  3. Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
  4. Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
  5. To serve: Preheat oven to 400F. Bake snails in shells, uncovered 8 to 10 minutes, or until butter mixture is very bubbly. Serve immediately.

Makes 4 first course or 6 to 8 hors d’oeuvre servings.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Curried Meatballs

MEATBALLS
1 cup soft white bread crumbs
2 lb ground chuck
2 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon ginger
1/4 teaspoon pepper
2 tablespoons margarine
2 tablespoons salad oil

SAUCE
1/2 cup chopped onion
1 clove garlic, crushed
1 cup chopped apple
4 teaspoons curry powder
3/4 teaspoon ginger
1/2 teaspoon salt
Dash pepper
1/4 cup unsifted all-purpose flour
1 can (1 lb, 1oz) fruits for salad
1 can (10 3/4 oz) condensed chicken broth, undiluted
2 tablespoons lemon juice
4 cups cooked white rice

1. Meatballs: In large bowl, combine bread crumbs, 1/2 cup water, chuck, 2 teaspoons curry powder, 1 1/2 teaspoons salt, 1/2 teaspoon ginger, and 1/4 teaspoon pepper; mix lightly with for. With hands, lightly shape into 16 meatballs (1/4 cup each).

2. In hot margarine and oil in Dutch oven, brown meatballs all over, half at a time. Remove as they are browned.

3. Sauce: In hot drippings in Dutch oven, saute onion, garlic, apple, curry powder, ginger, salt, and pepper until onion is tender. Remove from heat. Stir in flour until smooth.

4. Drain fruit, reserving 2/3 cup juice. Gradually stir juice, then chicken broth, into mixture in Dutch oven. Return to heat; cook, stirring, until mixture boils.

5. Add meatballs; simmer, covered, 25 minutes. Add fruit and lemon juice; heat 5 minutes. Meanwhile, cook rice.

6. To serve: Spoon rice on platter. Mound meatballs with fruit and some sauce. Pass rest of sauce. Serves 4 to 6.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Haitian Rice Ring

RICE RING
2 teaspoons salt
1 tablespoon butter or margarine
1 bay leaf
1/2 teaspoon turmeric
1 1/2 cups raw long-grain white rice

FILLING
2 tablespoons salad oil
1/2 cup chopped onion
1 cup green pepper cut in 1/2-inch cubes
1 cup red pepper, cut in 1/2-inch cubes
1 large tomato (8 oz), peeled and chopped
1 pkg (6 oz) frozen crabmeat, thawed
1/2 teaspoon dried thyme leaves
Dash cayenne
1/2 cup dry white wine
1 can (7 oz) tuna, drained and flaked
1 can (7 3/4 oz) salmon, drained and flaked

1 tablespoon chopped parsley
Salad greens

1. Make Rice Ring: Oil a 4 1/2-cup ring mold. In 5-quart Dutch oven, combine 3 1/2 cups water, salt, butter, bay leaf, and turmeric.

2. Bring to boiling. Add rice. Simmer, covered, 25 minutes, or just until water is absorbed and rice is tender.

3. Remove bay leaf. Pack rice into prepared mold. Refrigerate, covered, 2 hours, until chilled.

4. Make Filling: In hot oil medium skillet, sauté onion, stirring, 5 minutes, until golden.

5. Add green and red peppers, tomato, crabmeat, thyme, cayenne, and white wine. Simmer, uncovered, 10 minutes.

6. Add tuna and salmon; toss lightly to combine. Turn into bowl. Refrigerate, covered, 2 hours, until chilled.

7. To serve: Run spatula around edge of mold; invert onto cold serving platter; remove mold. Fill center with filling. Sprinkle with parsley. Garnish with greens. Makes 6 to 8 servings.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Frozen Fruit Salad

1 can (8 1/4 oz) pineapple tidbits
3 tablespoons lemon juice
1 envelope unflavored gelatine
1 pkg (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 cup miniature marshmallows
1 cup sliced banana
1 can (11 oz) mandarin-orange sections, drained
1/2 cup drained maraschino cherries, halved
1/3 cup coarsely chopped walnuts
1 cup heavy cream, whipped
1 large bunch watercress

1. Drain pineapple, reserving liquid.

2. Pour lemon juice into measuring cup and add enough reserved pineapple liquid to make 1/2 cup. Pour into small saucepan.

3. Sprinkle gelatine over liquid in pan. Let stand 5 minutes, to soften.

4. Heat over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

5. In large bowl, with wooden spoon, beat cream cheese and mayonnaise until smooth. Add drained pineapple, marshmallows, banana, orange sections, cherries, walnuts and gelatine mixture; mix well.

6. Refrigerate – about 20 minutes, until mixture mounds slightly when dropped from spoon.

7. Gently fold in whipped cream until well combined.

8. Turn into 9-by-5-by-3-inch loaf pan lined with waxed paper. Freeze at least 4 hours, until firm.

9. To serve: Turn out of pan. Cut into slices. Place on bed of watercress. Let stand 10 minutes before serving.

Makes 12 to 16 servings.


© Copyright 1973 by The McCally Publishing Co. All rights reserved. Printed in U.S.A.

Crabmeat and Mushroom Bisque

6 tablespoons butter or margarine
4 tablespoons finely chopped onion
4 tablespoons finely chopped green pepper
1 scallion, including top, coarsely chopped
2 tablespoons chopped parsley
1 cup sliced fresh mushrooms
2 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
Dash Tabasco
1 cup half-and-half (half milk, half cream)
1 1/2 cups cooked crabmeat*
3 tablespoons dry sherry

1. In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley, and mushrooms; sauté until soft but not brown. Set aside.

2. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace, and Tabasco.

3. Add sautéed vegetables and half-and-half. Bring to boiling, stirring. Reduce heat, and add crabmeat; simmer, uncovered, 5 minutes.

4. Just before serving, stir in sherry.

Makes 4 servings.

*Or use 2 pkg (6-oz size) frozen crabmeat, thawed.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Jambalaya

1 tablespoon butter or margarine
1 large onion, thinly sliced
1/2 cup coarsely chopped green pepper
1 clove garlic, minced
2 tablespoons flour
1 lb smoked pork sausage or ham, cut in 1/2-inch cubes
3 cups cooked shrimp shelled and deveined (about 1 lb)
5 cups diced peeled tomatoes
2 tablespoons chopped parsley
2 cups raw long-grain white rice
2 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon cayenne

1. In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper, and garlic; sauté 5 minutes, until tender.

2. Remove from heat. Stir in flour. Gradually add 2 1/2 cups water, stirring until smooth.

3. Return to heat. Add remaining ingredients; bring to boiling, stirring.

4. Reduce heat to simmer; cook, covered but stirring occasionally – about 30 minutes, or until rice is tender.

5. Serve sprinkled with additional chopped parsley, if desired.

Makes 8 servings.


©1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Batter-Fried Chicken

batter_fried_chicken

1/4 cup chopped celery
1 small onion, quartered
1 bay leaf
1/2 teaspoon salt
1 (2 /12-3-lb) broiler-fryer, cut in serving pieces
Salad oil for frying

Batter
1 1/2 cups sifted* all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1 1/2 tablespoon salad oil

1. In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.

2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.

3. In deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on deep-frying thermometer. Also, preheat oven to 300F.

4. Meanwhile make Batter: Sift flour with baking powder, salt, and pepper; set aside.

5. In medium bowl, with rotary beater, beat eggs, milk and oil until combined.

6. Add flour mixture gradually, beating until smooth.

7. Dip chicken pieces in batter, coating evently.

8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in shallow pan in oven while rest of chicken cooks.

Makes 4 servings.

*Sift before measuring.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Southern Chess Pie

southern_chess_pie

9-inch unbaked pie shell
1 1/2 cups light brown sugar, firmly packed
2/3 cup butter or regular margarine, softened
4 eggs
1 1/2 teaspoons vanilla extract
1 cup dried currants
3/4 cup coarsely chopped walnuts or pecans
Whipped cream, optional

1. Prepare pie shell. Refrigerate until ready to fill.

2. Preheat oven to 375F.

3. In bowl, with electric mixer at medium speed, beat sugar and butter until creamy.

4. Add eggs, one at a time, beating well after each addition. Stir in vanilla, currants, and nuts.

5. Turn into unbaked pie shell. Bake 40 to 50 minutes, or just until filling is set in center (shake pie gently; center should be firm).

6. Let cool on wire rack. If desired, serve garnished with whipped cream.

Makes 6 to 8 servings.

TO FREEZE UNBAKED PIE SHELLS: Prepare pie shell as recipe directs. Prick pie shell if it is going to be baked without filling. Freezer-wrap, label, and freeze. TO USE SHELLS: Preheat oven to 450F. Remove freezer-wrap. Immediately bake frozen pie shell – about 20 minutes, or until golden brown. Let cool completely on wire rack. Fill as desired. TO BAKE SHELL ALONG WITH FILLING: Remove freezer-wrap. Let stand in refrigerator or at room temperature to thaw. Fill as desired, and bake as specific recipe directs.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Banana Split

banana_split

Small ripe bananas
Vanilla ice cream
Strawberry ice cream
Chocolate ice cream
Prepared fudge sauce
STRAWBERRY SAUCE (below)
Prepared creamy marshmallow topping
Whipped cream
1/2 cup chopped walnuts
Maraschino cherries, with stems

1. For each serving, peel 2 bananas, cut one in half lengthwise, and place one half on each side of oval dish. Cut other banana in quarters, and place at ends of dish.

2. Using large, number-6, ice-cream scoop, make 1 vanilla, 1 strawberry, and 1 chocolate ice-cream ball. Place vanilla and strawberry balls in center of dish; place chocolate ball on top.

3. Spoon 2 tablespoons fudge sauce over vanilla ice cream. 2 tablespoons Strawberry Sauce over strawberry ice cream, 2 tablespoons marshmallow topping over chocolate ice cream.

4. Decorate with whipped cream in pastry bag, using number-6 decorating tip. Sprinkle with walnuts; garnish with cherry.

STRAWBERRY SAUCE

1 pkg (10 oz)frozen sliced strawberries
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons strawberry preserves

1. Drain strawberries, reserving syrup. Add water to syrup to measure 1 cup. In small saucepan, combine sugar and cornstarch. Gradually add strawberry syrup, stirring until smooth.

2. Over low heat, slowly bring to boiling, stirring until mixture is thick and translucent.

3. Remove from heat. Stir in strawberries and preserves.

4. Stir until preserves are melted. Refrigerate until cold. Makes 1 1/3 cups.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.