Tag Archives: McCalls Great American Recipe Card Collection

Prune-Stuffed Roast Pork

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prune_stuffed_roast

3 1/2 lb loin of pork
1 pkg (1 lb) pitted prunes
2 tablespoons butter or regular margarine
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 cans (10 1/2 oz size) condensed beef broth, undiluted
1/2 cup lemon juice
1 envelope unflavored gelatine
4 slices lemon

1. Preheat oven to 350F.

2. Wipe pork with damp paper towels; trim off excess fat.

3. With long, sharp knife or 2 skewers, make 2 deep holes 1 inch apart, on each end, straight through the length of roast.

4. Using fingers, push 12 to 14 prunes into holes.

5. In hot butter in 6-quart Dutch oven (about 14 inches long), brown roast on each side. Sprinkle with salt, pepper, and ginger.

6. Place rest of prunes in Dutch oven, and pour in 1 can beef broth. Insert meat thermometer into thickest part of meat. Roast, covered, 30 minutes.

7. Remove cover. Roast, basting every 30 minutes, 1 1/2 hours, or until thermometer registers 180F; add water if necessary.

8. Remove roast from pan to tray. Purée liquid from pan, prunes, and 1/4 cup lemon juice in electric blender.

9. Spread purée over roast. Refrigerate several hours.

10. To make glaze: In small saucepan, soften gelatine in remaining 1/4 cup lemon juice. Add remaining can beef broth; stir over medium heat until mixture starts to boil.

1. Set pan in bowl of ice cubes, stirring occasionally, 15 minutes, until mixture is consistency of unbeaten egg white.

12. To decorate: Cut lemon slices in half. Press into prune purée, in an attractive pattern. Spoon thickened gelatine mixture over entire surface. Refrigerate 1 hour. Serves 6 to 8.

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

Walnut Raisin Cake

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walnut_raisin_cake

1 1/2 cups brown sugar, packed
1/2 cup liquid margarine
2 eggs
1 teaspoon vanilla extract
2 cups unsifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup milk
2 cups finely chopped pared apples
1 cup chopped walnuts
1 cup raisins

1. Preheat oven to 350F. Grease and flour 13-by-9-by-2-inch pan.

2. In large bowl, combine sugar and margarine. Using wooden spoon, beat in eggs and vanilla.

3. Sift flour with soda, baking powder, and cinnamon. Stir into egg mixture, alternately with milk. Stir in apples, chopped nuts, and raisins.

4. Turn into prepared pan. Bake 40 to 45 minutes, until surface springs back when gently pressed with fingertip.

5. Let cool in pan on wire rack. Frost, if desired. Cut into 20 squares. Top each with walnut. Makes 20 servings.

FAMILY GATHERING BUFFET
Ham Baked in Cider
Corn Pudding
Marinated Cold Vegetables
Hot Rolls
Peach Preserves
Walnut Raisin Cake

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

Pecan Waffles

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pecan_waffles

2 cups sifted* cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg yolks
1 1/4 cups milk
6 tablespoons salad oil
2 egg whites
1/2 cup chopped pecans

1. Preheat waffle iron

2. Sift flour with baking powder and salt; set aside.

3. In medium bowl, with rotary beater, beat egg yolks, milk and salad oil until well combined. Gradually add flour mixture, a little at a time, beating after each addition; beat only until smooth.

4. In small bowl, beat egg whites until stiff peaks form when beater is raised. With rubber scraper, gently fold egg whites into batter just until combined. Stir in pecans.

5. For each waffle, pour about 1/2 cup of batter into center of lower half of waffle iron, until it spreads to in inch from edge.

6. Lower cover on batter. Cook as manufacturer directs, or until waffle iron stops steaming. Do not raise cover during baking.

7. Carefully loosen edge of waffle with fork; remove. Serve hot. Makes 4 large waffles.

* Sift before measuring

A SPECIAL FAMILY BREAKFAST
Pecan Waffles
Maple Syrup
Strawberry Sauce
Sausage
Bacon Curls
Coffee
Cocoa

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

Surprise Pancakes

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surpise_pancakes

1 cup milk
1 egg
1 tablespoon salad oil
1 cup packaged pancake mix
1/2 cup wheat germ
1/2 cup raisins
Butter or margarine
Hot maple syrup or honey

1. Heat griddle, then grease very lightly.

2. In medium bowl, with rotary beater, beat milk with egg and oil just until combined.

3. Stir in pancake mix, wheat germ, and raisins.

4. Use 1/4 cup batter for each pancake. Cook pancakes until lightly browned – about 3 minutes on each side.

5. Serve with butter and maple syrup or honey.

Makes 8 medium-sized pancakes.

A LATE BREAKFAST

Fresh Orange and Pineapple Juice
Surprise Pancakes
Bacon
Butter
Hot Maple Syrup
Honey
Coffee
Cocoa

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

Prune Whip II

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prunewhip_final

1 pkg (12oz) pitted prunes
2 teaspoons lemon juice
2 egg whites
Dash salt
1/4 cup sugar
1/4 cup heavy cream, whipped
Whipped cream or Custard Sauce (below)

1. Cook prunes as package label directs. Drain prunes, reserving liquid. Remove 1/2 cup cooked prunes for later.
2. Purée remaining prunes in blender or food mill with 1/2 cup of cooking liquid. Add lemon juice. Let cool.
3. With mixer at high speed, beat egg whites with salt until frothy. Gradually beat in sugar; beat until stiff peaks form.
4. Add purée of prunes, 1/4 cup at a time, beating well. Beat at high speed, 2 minutes.
5. Chop remaining prunes and fold into mixture along with 1/4 cup crea, whipped. Turn into 6 or 8 sherbert dishes.
6. Refrigerate. Garnish each with a little whipped cream, if desired, or serve with Custard Sauce.
Makes 6 to 8 servings.

Custard Sauce

1 cup milk
2 egg yolks
3 tablespoons sugar
Dash salt
1/2 teaspoon vanilla extract

1. Heat milk in top of double boiler, over direct heat, until bubbles form around edge of pan.
2. In small bowl, lightly beat egg yolks with sugar and salt. Gradually add hot milk, beating constantly. Return to double boiler. Cook over hot, not boiling, water until thin coating forms on metal spoon – 8 to 10 minutes. Stir in vanilla. Strain into small bowl. Refrigerate, covered, until well chilled.

©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Peanut Butter Shortcake

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peanut_butter_shortcake

1 1/2 cups packaged biscuit mix
1/3 cup sugar
3/4 cup creamy peanut butter
3/4 cup milk
1 egg
Butter or margarine
Honey

1. Preheat oven to 375F. Lightly grease 8-inch, square baking pan.

2. In medium bowl, combine biscuit mix and sugar; mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly.

3. Stir in 1/2 cup milk until well blended. Add remaining milk and egg; beat about 2 minutes.

4. With rubber scraper, spread mixture evenly in prepared pan.

5. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean.

6. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.

Makes 9 squares.

Jelly and Cream Cheese Hearts


20 slices white bread
3 pkg (3-oz size) cream cheese, softened
1/2 cup black-raspberry or currant jelly
Milk

Using 2 1/2 inch cookie cutter, cut heart shapes from bread slices. Spread hearts with some of cream cheese. Using for, beat jelly well. Spread over cream cheese. Beat just enough milk into remaining cream cheese to make it creamy and smooth. Place in pastry bag with number 30 rosette tip. Pipe decorative edge around each heart. Makes 20 sandwiches.

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

Molded Shrimp Salad

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molded_shrimp_salad

2 envelopes unflavored gelatine
1 1/2 cups skim milk yogurt
1 cup low calorie mayonnaise
1/2 cup chili sauce
2 tablespoons lemon juice
2 tablespoons finely chopped green onion
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
2 lb shelled deveined shrimp, cooked
1/2 cup chopped celery
Lettuce

1. Sprinkle gelatine over 1 1/2 cups cold water in medium saucepan; left soften – about 5 minutes. Bring to boiling, stirring until gelatine is dissolved.

2. Set pan in bowl of ice cubes until gelatine is cold; stir once or twice.

3. Add yogurt, mayonnaise, chili sauce, lemon juice, onion, salt, and tarragon to gelatine; mix until well blended. Refrigerate or place over ice, stirring occasionally, until mixture is consistency of unbeaten egg white.

4. Set aside and refrigerate 8 shrimp, for garnish. Cut remaining shrimp into 1/4 inch pieces. Add chopped shrimp and celery to yogurt mixture; mix well. Turn into chilled, 2-quart mold or 8 individual molds.

5. Refrigerate until set – about 6 hours or overnight.

6. To serve: Run small spatula around edge of mold; dip mold in warm water for a few seconds. Unmold onto crisp lettuce. Garnish edge with whole shrimp.

Makes 8 servings; 228 calories each.

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

Kielbasa With Red Cabbage

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kielbasa_red_cabbage

1/4 cup light brown sugar, firmly packed
1 tablespoon grated orange peel
1 clove garlic, crushed
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2-lb head cabbage, shredded (about 12 cups)
3 medium onions, sliced
3 medium cooking apples, pared, cored, and sliced
1 large red pepper, cut in thin strips
1//2 cup orange juice
1/4 cup wine vinegar
1 ring (2 lb) kielbasa

1. Preheat oven to 350F. In small bowl, combine brown sugar, orange peel, garlic, salt, nutmeg, pepper, and cloves.

2. In Dutch oven, arrange in layers, half of cabbage, half of onions, and half of apples. Sprinkle with half of brown sugar mixture. Top with half of pepper strips. Repeat.

3. Pour orange juice and vinegar over top.

4. Bake, covered, 1 hour.

5. Make 1/4-inch-deep slashes, at 2-inch intervals, in kielbasa. Place in Dutch oven, pressing down to partially cover kielbasa with pan juices. Bake, covered, 30 minutes longer.

Makes 6 servings.

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

Boston Cream Pie

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boston_cream_pie

4 eggs
1 cup sugar
1 cup sifted* cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Vanilla extract
1 teaspoon lemon juice

Custard Filling
1 1/2 cups milk
1 pkg (3 1/4 oz) vanilla pudding and pie filling mix
Vanilla extract

Glaze
2 squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners’ sugar
Vanilla extract

1. In large bowl, let eggs warm to room temperature.

2. Preheat oven to 350F. At medium speed, beat eggs until thick and lemon colored. Gradually beat in sugar, 1 tablespoon at a time, until very thick and light – about 5 minutes.

3. Meanwhile, sift flour with baking powder and salt. In measure comp, combine 1/4 cup water, 1 teaspoon vanilla, and lemon juice. Blend flour mixture, one third at a tim, into egg mixture, alternately with water mixture. Beat 1 minute.

4. Turn into 2 ungreased, 9-inch layer pans, dividing evenly. Bake 25 minutes, until surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. COol 1 hour. Make filling: Make pudding as label directs, reducing milk to 1 1/2 cups; add 1 teaspoon vanilla. Cool; refrigerate, with sheet of waxed paper placed directly on surface, several hours.

5. Make Glaze: In small saucepan, melt chocolate and butter over low heat. Remove fom heat; add sugar and 3/4 teaspoons vanilla, mixing until smooth. Stir in 2 21/ to 3 tablespoons hot water, one teaspoon at a time, until glaze is of pouring consistency.

6. To assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides. Refrigerate – about 1/2 hour. Makes 8 servings.

*Sift before measuring

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

Hearty Green Soup

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hearty_green_soup

2 cans (10 3/4 oz size) condensed chicken broth, undiluted
1 pkg (10 oz) frozen leaf or chopped spinach
1/4 lb sliced boiled ham, coarsely cut
1/4 cup instant mashed potato
1/4 lb thinly sliced peperoni

1. In medium saucepan, combine chicken broth, 1 cup water, spinach, and ham. Bring to boiling; reduce heat and simmer, 5 minutes, stirring to separate spinach.

2. Stir in instant potato. Add peperoni. Simmer 2 minutes longer, or until slightly thickened. Nice served with chunks of warm bread and butter. Makes 6 servings.

Stockpot-Vegetable Soup

2 cans (10 3/4 oz size) condensed vegetable and beef stockpot soup
1/2 cup julienne carrot strips *
1/2 cup julienne celery strips *
1/2 cup fresh or frozen peas

1. In medium saucepan, combine undiluted soup with 2 2/3 cups water. Heat to boiling.

2. Add vegetables. Cook, uncovered, 10 minutes, or until vegetables are tender.

3. LAdle into bowls. Makes 4 to 6 servings.

Note: If you wish, use 2/3 cup red win in place of 2/3 cup of the water.
*One inch, thin as matchsticks.

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