Tag Archives: McCalls Great American Recipe Card Collection

Upside-Down Chili Pie

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upside_down_chili_pie

1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (8 1/4 oz) tomatoes, undrained
1 can (8 1/2 oz) kidney beans, undrained
1/2 cup red wine
1 pkg (12 oz) corn muffin mix
1 can (8 3/4 oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup grated Cheddar cheese
Chopped parsley
Catsup

1. In hot oil in heavy, 10-inch skillet, sauté beef, onion and garlic until beef is browned – about 5 minutes.

2. Add chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.

3. Preheat oven to 400F.

4. In medium bowl, combine corn muffin mix, corn,egg, and milk; mix just until muffing mix is moistened.

5. Skim fat from meat mixture in skillet, and discard. Spread muffin mixture over meat mixture evenly.

6. Bake 25 minutes, or until top is golden brown. Let stand in skillet 2 minutes, then invert onto serving platter. Garnish with grated cheese and parsley. Serve with catsup.

Makes 8 servings.

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

Skillet Corned-Beef Dinner

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skillet_corned_beef

1 teaspoon instant minced onion
1 teaspoon salt
1/8 teaspoon pepper
1/2 small head cabbage, cut in wedges and cored
2 large carrots, pared, halved, and sliced lengthwise
1 can (1 lb) white potatoes, drained
1 can (12 oz) corned beef, chilled and sliced
1 tablespoon chopped parsley

1. In 10-inch skillet, add onion, salt, and pepper to 2 cups water; bring to boiling.

2. Add cabbage wedges and carrot sticks. Cover, and bring to boiling; reduce heat, and simmer 15 minutes.

3. Remove cover, and add potatoes and corned-beef slices.

4. Cover, and continue cooking 5 minutes, or until cabbage is tender.

5. To serve: Using wide, slotted utensil, alternate cabbage wedges and corned-beef slices in center of warmed serving dish. Mound carrots and potatoes around edge of dish. Sprinkle potatoes with parsley. Serve with mustard, if desired.

Makes 4 servings.

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

Crevettes dans de la Gélatine

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memorable_summer

There is no recipe included with this card, and I think that’s a good thing. Neither is the dish named. I gave it a fancy French name because I can.

No use trying to un-see this. The damage is already done.

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

Stuffed Pepper Casserole

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stuffed_pepper_casserole

6 large green peppers (about 2 1/2 lb)
2 tablespoons margarine, melted
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb) tomatoes, undrained
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 lb ground chuck
1 1/2 cups cooked white rice

1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers.

2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat, and simmer 5 minutes. Drain peppers; set aside.

3. In hot margarine in medium skillet, sauté chopped green pepper, onion and celery, 3 to 5 minutes, until tender.

4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teapoons salt, and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.

5. Preheat oven to 350F.

6. Meanwhile, in large mixing bowl, combing egg, remaining salt and pepper, and Worcestershire. Beat with spoon to blend.

7. Add chuck, rice, and 1 cup of tomato mixture, mixing well.

8. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers.

9. Bake, uncovered, 1 hour.

Makes 6 servings.

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

Christmas Roast Pork

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christmas_roast_pork

10-to-12-lb bone-in fresh ham
1 cup pitted dried prunes
1 cup dried apricots
2 teaspoons salt
1/8 teaspoon pepper
1/2 cup unsifted all-purpose flour
2 cans (13 3/4 oz size) clear chicken broth
6 spiced crab apples
Parsley sprigs

1. Preheat oven to 325F. Wipe ham with damp paper towels. Trim fat to about 1/4 inch thickness, leaving any skin. Score fat into 1-inch diamonds.

2. With long, sharp knife, make deep slits to the bone, 2 to 3 inches apart, all over surface. Using fingers, push prunes and apricots alternately into slits. Rub surface with salt and pepper. Insert meat thermometer into thickest part of meat, being careful to avoid slits. Place roast, fat side up, on rack in shallow, open roasting pan.

3. Roast, uncovered, 2 hours. Drain off fat, and discard. Pour 1 cup water over roast; roast 1/2 hour longer. Pour 1 cup water over roast; repeat every 1/2 hour until meat thermometer registers 180F. (Total roasting time is approximately 6 hours.) If roast is getting too brown, place sheet of foil loosely over top. Remove roast to heated platter; keep warm.

4. Pour drippigns into 2-cup measure; let stand a few minutes. Skim off fat, and discard.

5. In small bowl, stir flour and 1 cup broth until smooth.

6. In medium saucepan, combine remaining broth and drippings. heat to boiling. Slowly add flour mixture, stirring constantly until mixture returns to boiling and thickens; reduce heat, simmer 5 minutes, stirring occasionally. Add salt to taste.

7 To serve roast: Skewer 2 apples on each of 3 wooden sewers. Insert skewers in bone end of ham. Garnish wish parsley. Pass gravy. Makes 10 to 12 servings.

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

Butterscotch Pecan Pie

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3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, packed
2 tablespoons butter or margarine, melted
1 cup pecan or walnut halves
9-inch unbaked pie shell
Whipped cream

1. Preheat oven to 400F.

2. In medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.

3. Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35 minutes, or until outer edge of filling seems set.

4. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream. Makes 8 servings.

Chocolate Pecan Pie

Melt 2 squares (2 oz) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir into egg mixture in step 2. Proceed as directed for Butterscotch Pecan Pie.

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

Vitello Tonnato

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4-lb boned leg of veal, rolled and tied
1 large carrot, pared and cut up
1 celery stalk, cut up
1 large parsley sprig
1 medium onion, peeled and studded with 2 whole cloves
1 large garlic, split
1 teaspoon salt
Tuna Sauce (below)

1. Day before serving: In 8-quart kettle, combine all ingredients (except Tuna Sauce) with 3 1/2 quarts water. Bring to boiling: reduce heat; simmer veal, covered, 2 hours, or until tender. Remove veal from stock. (If desired, run meat under broiler to brown.) Cool; refrigerate overnight.

2. Next day: Strain stock; reserve 1 1/2 cups for Tuna Sauce.

3. To serve: Slice veal thin. Arrange slices in row in center of shallow dish. Pour Tuna Sauce around veal. If desired, garnish with anchovy fillets and capers, as pictured. Serves 12.

Tuna Sauce For Vitello Tonnato

2 cans (7-oz size) tuna, drained
2 cans (2-oz size) anchovy fillets, undrained
2 cups sliced celery
1/2 teaspoon dried rosemary leaves
1/2 cup sliced carrot
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne
2 tablespoons capers, drained
Reserved veal stock

1. In medium saucepan, combine tuna with anchovies, remainder of ingredients, and 1 1/2 cups veal stock.

2. Bring to boiling; reduce heat; simmer, covered, 1/2 hour. Remove from heat; cool. Turn into blender container, half at a time. Blend, covered, a few seconds, until blended, not smooth. Refrigerate.

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

Savory Salmon-Tuna Loaf

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1 can (7 oz) chunk-style tuna
1 can (7 3/4 oz) salmon
2 tablespoons margarine
2 tablespoons chopped onion
1 cup soft white bread crumbs
2 eggs
3/4 cup milk
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice

SAUCE
1 can (1 lb) stewed tomatoes
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves

1. Preheat oven to 350F. Grease 8 1/2-by-4 1/2-by- 2 1/2 inch loaf pan. Place lightly greased strip of foil down center, letting it extend over ends.

2. Drain tuna. Drain salmon; remove skin and bones.

3. In hot margarine in small skillet, saute onion until tender. Stir in bread crumbs. Remove from heat.

4. In medium bowl, beat eggs slightly. Stir in milk, parsley, salt, Worcestershire, and bread crumb mixture. Fold in tuna, salmon, and lemon juice until well blended. Turn into prepared loaf pan. Bake 45 minutes, or until knife inserted in center comes out clean.

5. Meanwhile, make Sauce: Drain 1/4 cup liquid from tomatoes into small saucepan. Stir in cornstarch until dissolved. Stir in tomatoes, salt, thyme, and remaining liquid. Bring to boiling, stirring constantly. Keep warm.

6. Let loaf stand about 3 minutes. Loosen around edges with spatula. Holding foil, gently lift loaf onto serving platter, so brown crust is on top. Carefully remove foil. Serve loaf with sauce. Makes 6 servings.

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

Pineapple-Glazed Roast Pork

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10-lb bone-in fresh ham
1 teaspoon salt
1/4 teaspoon pepper
2 cups sliced onion
1 can (10 3/4 oz) condensed chicken broth, undiluted
1 can (8 3/4 oz) crushed pineapple, drained
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon ginger
6 tablespoons flour

1. Preheat oven to 375F. Wipe ham with damp paper towels. Remove skin and excess fat from ham. Rub with salt an pepper. Place, fat side up, in shallow, open roasting pan.

2. Roast, uncovered, 1 1/2 hours. Remove from oven. Reduce oven temperature to 350F.

3. Darin drippings from pan; discard. Arrange onion slices around ham. Pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone.

4. Roast, covered 2 hours. Remove from oven. Pour drippings into medium saucepan, and set aside.

5. In small bowl, combine pineapple, honey, cinnamon, and ginger. Spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185F.

6. Skim off excess fat from drippings in saucepan. Measure 4 cups liquid and return to saucepan. Mix flour with 1/4 cup water until smooth. Stir into drippings. Bring to boiling, stirring constantly. Reduce heat, and simmer 3 minutes. Serve with ham. Makes 8 to 10 servings.

DINNER FOR A WINTERY DAY
Pineapply Glazed Roast Pork
Baked Sweet Potatoes
Creamed Spinach
Hot Cornmeal Rolls
Butter
Winter Fruit Compote
Shortbread

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

Cold Roast Meat Loaf

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2 eggs
1/2 cup packaged dry bread crumbs
2 tablespoons prepared mustard
1 teaspoon dried basil leaves
1 1/2 teaspoon salt
1/2 teaspoon pepper
Dash Tabasco
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup chopped parsley
1 1/2 lb ground veal
1/2 lb lean ground pork
1 lemon, thinly sliced
6 slices bacon

1 Preheat oven to 350F.

2. In large bowl, combine eggs, bread crumbs, mustard, basil, salt, pepper, Tabasco, onion, green pepper, and parsley; beat with fork until well combined. Let stand 5 minutes.

3. Add veal and pork; mix well with fork.

4. Line 13-by-9-by-1 3/4-inch pan with foil (use piece long enough to hang over ends of pan). Turn meat loaf mixture into pan. Shape with hands to form loaf, 8 inches long and 4 inches wide. Overlap lemon slices on top; place bacon slices lengthwise on top.

5. Bake, uncovered, 1 hour and 15 minutes.

6. Let cooling pan on wire rack, 30 minutes. Lifting with foil, remove meat loaf to serving platter. Refrigerate several hours, covered, to chill well.

7. Serve with mustard and garnished with salad greens and sliced tomatoes, if desired.

Makes 8 servings.

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