Tag Archives: McCalls Great American Recipe Card Collection

Parsley-Glazed Ham

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10-12 lb fully cooked bone-in ham
1 cup sliced onion
2 bay leaves
1/4 cup brown sugar, packed
4 parsley sprigs
6 whole cloves
3 whole black peppers
1 cup dry white wine

GLAZE
1 envelope unflavored gelatine
3/4 cup dry white wine
1 cup chopped parsley

1. Preheat oven to 325°. Place ham, fat side up, in shallow roasting pan. Arrange onion and bay leaves on ham. Sprinkle with sugar, parsley sprigs, cloves, and peppers. Insert meat thermometer in center of thickest part, away from bone.

2. Pour wine around ham. Cover pan tightly with foil. Bake, basting every 30 minutes with wine in pan – about 3 1/2 – 4 hours, or until meat thermometer registers 140F.

3. Remove ham from oven. With sharp knife, carefully remove any skin and excess fat. To score: Using knife and ruler, make diagnoal cuts in fat (do not cut into meat), 1/4 inch deep and 1 1/4 inches apart, to form a diamond pattern. Cool.

4. Refrigerate ham, covered, several hours or overnight.

5. Make Glaze: In 1/4 cup cold water in small saucepan, let gelatine stand 5 minutes, to soften. Add white wine. Stir constantly over medium heat, until gelatine is dissolved.

6. Set bowl with gelatine mixture in ice water, and let stand about 15 minutes, or until slightly thickened but not set. Add chopped parsley; mix well.

7. Remove ham from refrigerator. Spoon half of glaze over ham. Refrigerate ham 30 minutes.

8. Reheat remaining glaze. Set it in ice water to chill and thicken slightly. Spoon over ham, coating completely.

9. Refrigerate 1 hour, until glaze is set. Makes 20 servings.

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

Gettysburg Veal Casserole

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1/2 cup butter or margarine
4 lb boneless veal, cut in 1-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (10 1/2-oz size) condensed cream-of-mushroom soup, undiluted
3 cups sliced onion
1/4 teaspoon seasoned salt
1/8 teaspoon Tabasco
1/4 cup sherry
1 cup dairy sour cream
1/8 teaspoon cracked black pepper
Hot cooked rice

1. Heat 1/4 cup butter in large skille. Add veal, half at a time, and brown well on all sides. Remove as browned to large, deep roasting pan with tight-fitting cover.

2. Sprinkle veal with salt and 1/8 teaspoon pepper. Spoon mushroom soup over top.

3. Preheat oven to 375F.

4. Heat remaining butter in same skillet. Add onion; sauté until golden. Place on meat mixture in roasting pan.

5. Add 1/4 cup water, seasoned salt, and Tabasco to skillet; bring to boiling, stirring to dissolve browned bits in pan. Pour over onion.

6. Bake, covered, 1 hour and 20 minutes.

7. Remove cover. Add sherry and sour cream; sprinkle with cracked pepper; stir gently just until blended. Bake, uncovered, 10 minutes longer. Serve over rice.

Makes 12 servings.

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

Hawaiian Stuffed Spareribs

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2 racks sparerbis (about 4 1/2 lb in all)

Stuffing
6 bacon slices, diced
1/2 cup chopped onion
1 cup chopped celery
1 can (1lb 4 1/2oz) crushed pineapple
1 egg
2 tablespoons chopped parsley
1 cup packaged stuffing mix
1 teaspoon seasoned salt

1/2 teaspoon ginger
1 teaspoon salt
4 lemon slices

1. Have butcher crack ribs into serving size pieces. Preheat oven to 450F. Wipe ribs with damp paper towels.

2. Place ribs on rack in shallow, open roasting pan. Roast 30 minutes. Pour off excess fat. Set ribs aside.

3. Reduce oven temperature to 350F.

4. Make Stuffing: In medium skillet, sauté bacon until crisp. Remove. Add onion and celery to drippings, sauté until onion is tender – about 5 minutes. Pour off fat.

5. Drain pineapple, reserving liquid. Set aside. In medium bowl, beat egg slightly. Add bacon, sautéed vegetables, pineapple, parsley, stuffing mix, and seasoned salt; toss lightly with fork.

6. Spread stuffing evenly over one rack of spareribs; cover with second rack; tie with string to secure. Sprinkle with ginger and salt, and arrange lemon slices on top. Return to rack in roasting pan.

7. Cover with foil. Roast 1 hour. Remove foil, and continue roasting 1 1/2 hours, or until tender, brushing often with reserved pineapple liquid.

8. To serve: With scissors, cut through spareribs. Remove to heated serving dish. Makes 4 to 6 servings.

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

Chicken Waikiki Beach

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2 whole chicken legs and 2 whole chicken breasts
1/2 cup flour
1/3 cup salad oil or shortening
1 teaspoon salt
1/4 teaspoon pepper

Sauce
1 can (1lb, 4 oz) sliced pineapple
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube

1 large green pepper, cut crosswise in 1/4 inch circles

1. Wash chicken; pat dry with paper towels. Coat chicken with flour.

2. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arrange pieces skin sides up. Sprinkle with salt and pepper.

3. Meanwhile, preheat oven to 350F.

4. Make Sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 3/4 cups.

5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boiling, stirring constantly; boil 2 minutes. Pour over chicken.

6. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice.

Makes 4 servings.

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

Chicken Polynesian

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6 whole chicken breasts, split (5lb)
6 chicken legs and thighs (4lb)
3 cans (1lb, 1 oz size) fruits for salad
3/4 cup soy sauce
1 clove garlic, crushed
3 jars (8-oz size) sweet-and-sour sauce

1. Day before serving: Preheat oven to 350F. Wash chicken; pat dry with paper towels. Arrange, skin sides up, in large, shallow roasting pan.

2. Drain fruit, reserving syrup. Pour syrup and soy sauce over chicken. Add garlic. Bake, uncovered, basting often and turning chicken to brown all pieces, 1 hour, or until chicken is rich golden brown. Drain liquid into large saucepan.

3. Cover pan of chicken tightly with foil. Add sweet-and-sour sauce to liquid. Bring to boiling over medium heat; boil until sauce thickens and is reduced to 3 1/2 cups – about 40 minutes. Pour over chicken.

4. Refrigerate. covered, along with drained fruit, overnight.

5. Next day: About 1 1/2 hours before serving, preheat oven to 350F. Bake chicken, uncovered, 30 minutes, basting often. Add fruit. Bake, 30 minutes longer, or until piping hot, basting several times. Makes 12 servings.

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

Floating Heart Ritz

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Recipe from The Ritz-Carlton Hotel, Boston

3/4 cup sugar
3 egg yolks
Dash salt
1 cup crumbled almond macaroons
4 ladyfingers, split
2 tablespoons Grand Marnier
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Raspberry Sauce (Card 18b)
1/2 cup heavy cream, whipped
Chocolate curls

1. Line 7 inch (6 – to 7-cup), heart shaped mold with foil.

2. In small saucepan, combine sugar with 1/3 cup water. Bring to boiling over medium heat, stirring until sugar is dissolved. Boil gently, without stirring, to 230F on candy thermometer, or until a little of sugar mixture spins a thread when dropped from spoon.

3. In medium bowl, with portable electric mixer at medium speed, beat yolks and salt until light. Gradually beat in hot syrup, in thin stream, beating until mixture begins to cool – 2 minutes. Stir in macaroons. Refrigerate 30 minutes.

4. Sprinkle ladyfingers with Grand Marnier; set aside. Combine 1 1/2 cups cream with extracts; beat until stiff.

5. With rubber scraper, fold whipped cream into macaroon mixture. Turn half of mixture into prepared mold; cover with ladyfingers; pour in remaining mixture. Freeze until firm – about 4 hours. Make Raspberry Sauce.

6. To serve: Unmold frozen heart onto chilled shallow dish. Spoon sauce around. Decorate with whipped cream. Garnish with chocolate curls. Serves 10.

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

Coffee Jelly

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3/4 cup sugar
3 envelopes unflavored gelatine
3 cups hot strong coffee
1 tablespoon lemon juice
Custard Sauce (below), or light cream

1. In a 2 quart saucepan, combine water and gelatine; mix well. Add coffee and 1 1/3 cups water.

2. Heat, stirring, until gelatine and sugar are dissolved. Remove from heat; stir in lemon juice.

3. Pour into 4 1/2 cup mold. Refrigerate until firm enough to unmold, 6 hours or overnight.

4. To unmold: Run small spatula around edge of mold; invert over serving platter; shake gently to release. If necessary place a hot, damp dishcloth over mold; shake again.

5. Serve with Custard Sauce or light cream.

Makes 6 to 8 servings.

Custard Sauce

1 1/2 cups milk
3 egg yolks
1/4 cup sugar
Dash salt
1/2 teaspoon vanilla extract

1. In top of double boiler, over direct heat, slowly heat milk, just until bubbles form around edge of pan.

2. With wire whisk, beat yolks with sugar and salt, to mix well. Slowly beat hot milk into egg yolk mixture.

3. Pour back into top of double boiler, and place over simmering water (water in lower part should not touch upper part). Cook 10 minutes, stirring constantly, until thin coating forms on metal spoon.

4. Immediately pour custard into bowl. Place sheet of waxed paper directly on the surface. Let cool 20 minutes.

5. Stir in vanilla. Refrigerate until well chilled.

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

Seafood Fondue

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1/2 lb salmon steak
1/2 lb halibut steak
3/4 lb raw medium-size shrimp
1/2 lb scallops

Avocado Sauce
1 large avocado
5 drops Tabasco
1 1/2 tablespoons lemon juice

Chutney Sauce
1 cup dairy sour cream
1 to 1 1/2 teaspoons curry powder
1/3 cup chutney

3/4 cup butter
1 1/2 cups salad oil
2 bananas
2 tablespoons lemon juice

1. Cut salmon and halibut into 3/4 inch cubes; discard skin and bones. Peel and devein shrimp. Cut scallops into quarters.

2. Arrange fish and shellfish in separate groups on tray. Cover with transparent plastic film. Refrigerate until serving time.

3. Prepare Avocado Sauce: Peel avocado and chop coarsely. Combine avocado, Tabasco, and lemon juice in container of electric blender, and blend until smooth. Spoon into small bowl, and refrigerate, covered, until serving.

4. Prepare Chutney Sauce: Combine sour cream, curry powder, and chutney in container of electric blender, and blend until smooth. Spook into small bowl, and refrigerate, covered, until serving.

5. At serving time, heat butter and oil in fondue pot over alcohol burner, until it starts to bubble.

6. Cut bananas crosswise into 1-inch slices, and sprinkle with lemon juice. Place on tray with fish.

7. To serve: Each person spears pieces of fish or banana with fondue fork and dips into bubbling fat. Fish is done when edges are slightly brown. Serve with sauces. Makes 4 to 6 servings.

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

Hot Tuna and Egg Buns

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1 can (7 oz) solid-pack tuna, drained and flaked
4 stuffed green olives, sliced
4 oz small Cheddar cheese cubes
3 hard-cooked eggs, coarsely chopped
1/3 cup mayonnaise or cooked salad dressing
3 tablespoons sweet-pickle relish
2 tablespoons finely chopped onion
1/4 teaspoon salt
8 frankfurter rolls

1. Preheat oven to 400F.

2. In medium bowl, combine tuna, olives, cheese, egg, mayonnaise, pickle relish, onion, and salt; mix well.

3. Spoon into rolls. Wrap each in foil. Place on cookie sheet.

4. Bake 10 minutes. Serve hot, right in foil. Serves 8.

Coney Island Hot Dogs

1 can (15 1/2 oz) chile con carne with beans
1 tablespoon paprika
2 teaspoons brown sugar
8 frankfurters
8 frankfurter rolls, split and lightly buttered

1. In small saucepan, combine chile, paprika, and sugar; mix well. Bring to boiling over low heat, stirring.

2. Broil frankfurters on broiler rack, 4 inches from heat, 3 minutes, turning once.

3. Place rolls, cut sides up, on broiler rack. Broil 30 seconds, until toasted.

4. To serve: Place frankfurter inside each roll; top each with some of chile mixture. Serves 4.

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

Carousel Birthday Cake

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2 pkg (1 lb, 2.5-oz size) yellow cake mix
4 eggs
4 pkg (6.5 oz size) fluffy white frosting mix
Assorted jelly beans

1. Prepare cake mix as package label directs, using 4 eggs and amount of water specified on label. Bake in 4 (9-inch) layer-cake pans. Turn out; cool. Trim tops to make level.

2. Cut 5-inch and 3-inch circle from one of the cake layers. Set both circles aside.

3. Make frosting as package label directs.

4. On plate, put 3 (9 inch) layers together with 1/2 cup frosting between each layer.

5. Frost bottoms of 5-inch and 3-inch circles. Put layers together, 3-inch layer on top, then center them on 9-inch layers.

6. Spread sides of 9-inch layers with frosting. With tines of fork, make wavy vertical lines in frosting around side of cake.

7. Mount 4 cups of frosting on top of cake. With metal spatula, sweep frosting down to edge of 9-inch layers, to resemble the top of a carousel. With edge of long spatula, make indentations around top of carousel at 2-inch intervals.

8. Put rest of frosting in pastry bag with number-3, small, plain decorating tip.

9. Press out frosting decoratively onto cake, outlining indentations on top; also outline edge of carousel top with frosting.

10. Press jelly beans into frosting around side and base of cake. Press out frosting decoratively around jelly beans.

11. Press out frosting to form swirl on top of cake.

Makes 16 to 20 servings.

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