Tag Archives: McCalls Great American Recipe Card Collection

Fresh Salmon-Cucumber Salad

Leave a reply



Salad
3 1/2 lb piece fresh salmon
1/2 lemon, sliced
1 1/2 tablespoons salt
6 whole black peppers
1 bay leaf
Tops from 2 celery stalks

Dressing
1 1/4 cups mayonnaise or cooked salad dressing
1 1/2 tablespoons lemon juice
3 tablespoons snipped fresh dill
1 1/2 cups diced pared cucumber

Boston or iceberg lettuce, washed and crisped
Tomato wedges
Lemon Wedges
Cucumber Slices

1. Wash salmon. Place in large kettle or fish poacher. Add just enough water to cover salmon. Add sliced lemon, salt, black peppers, bay leaf, and celery tops.

2. Slowly bring to boiling; reduce heat, and simmer, covered, 30 to 35 minutes, or until fish flakes easily when tested with fork.

3. With slotted utensils, carefully lift salmon out of water onto plate. Let stand until cool enough to handle. Remove and discard skin and bones (there should be about 2 1/2lb meat). Break salmon in large chunks into a large bowl. Chill several hours.

4. Make Dressing: In medium bowl, combine mayonnaise, lemon juice, dill, and diced cucumber; mix well. Refrigerate at least 1 hour.

5. Just before serving, toss salmon with dressing. Taste; add salt if needed.

6. To serve: Line large serving plate with lettuce. Mound salad in center. Garnish with tomato and lemon wedges and cucumber slices.

Makes 12 servings

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

Frozen Tomato Frappe

1 Reply

1 1/2 teaspoons butter or margarine
2 1/2 tablespoons finely chopped onion
1 teaspoon sugar
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
3 cups tomato juice
Lemon wedges
Crackers or Savory Toast Strips (below)

1. Day before serving: in hot butter in small skillet, sauté onion until golden. Turn into blender container. Add sugar, lemon juice, Worcestershire, and half of tomato juice.

2. Blend, at high speed, 1 minute, or until smooth. Turn into 13-by-9-by-2-inch metal pan. Stir in remaining tomato juice. Cover with foil or plastic film, and freeze overnight.

3. Remove from freezer 1 hour before serving. Let stand at room temperature until it begins to melt.

4. Break up with fork, and beat until no large pieces remain. Blend half at a time, at high speed, until smooth, not melted. Turn into sherbet glasses. Serve at once, with lemon wedges and crackers or Savory Toast Strips. Makes 4 to 6 servings.

Savory Toast Strips

4 slices white bread, toasted
1/3 cup butter or margarine, melted
1/2 teaspoon onion salt
1/3 cup packaged cornflake crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 400F. Trim crusts from toast; cut each slice into 5 strips. Combine butter with onion salt. On a sheet of waxed paper, mix crumbs and cheese. Dip toast strips in butter mixture, then roll in crumb mixture, cation well. Place on ungreased cookie sheet. Bake 5 minutes, or until crisp. Serve at once. Makes 20.

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

Crown Roast of Spareribs

Leave a reply

2 racks of spareribs (about 4lb)
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (8oz) cream-style corn
1/2 cup milk
1/2 teaspoon dried marjoram leaves
1 pkg (8oz) corn bread stuffing mix
3/4 cup bottled barbecue sauce

1. Preheat oven to 350F. Wipe spareribs with damp paper towels. Trim by cutting strip from bottom of ribs, making each rack 7 inches high all the way across; save trimmings. Shape racks into a standing crown, with meaty side of ribs facing out; fasten with skewers or wooden picks. Sprinkle with salt.

2. Line small roasting pan with heavy duty foil. Place meat crown in pan; tuck reserved trimmings inside crown, against ribs. Add 2 cups water to pan. Roast, covered, 1 1/4 hours.

3. Meanwhile, in hot butter in large skillet, sauté onion and green pepper until tender – about 5 minutes. Stir in corn, milk, and marjoram; bring to boiling. Remove from heat. Add corn bread stuffing mix; stir until moistened. Set aside.

4. Remove crown from oven. Pour off pan drippings, reserving 1/2 cup. Stir reserved drippings into corn bread stuffing.

5. Brush entire crown with some of barbecue sauce. Spoon stuffing into center. Cover center and ends of ribs with foil.

6. Roast, basting occasionally with barbecue sauce, 35 to 45 minutes longer, or until ribs are glazed and slightly browned.

7. To keep stuffing intact, lift foil lining with crown to serving platter; remove top foil, and carefully tear off foil that shows around base of crown.

Makes 6 servings.

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

Apple-Cranberry Salad

Leave a reply

2 cups (1/2 lb) fresh or frozen cranberries
1 cup sugar
1 cinnamon stick
1 cup port or cranberry-juice cocktail
2 envelopes unflavored gelatine
2 1/2 cups unsweetened grapefruit juice
1 1/2 cups unpeeled Golden Delicious or Cortland apple
1 cup chopped celery
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/2 cup dairy sour cream
Salad greens

1. Wash and drain cranberries; remove stems.

2. Turn into 3 1/2 quart saucepan. Add sugar, cinnamon stick, and port. Bring to boiling: reduce heat; simmer, covered, 10 minutes.

3. Meanwhile, sprinkle gelatine over 1/4 cup cold water, and let stand 5 minutes.

4 Remove cinnamon stick from cranberry mixture. Drain; reserve cranberries and liquid.

5. In saucepan, bring cranberry liquid to boiling. Add gelatine, stirring until dissolved.

6. Remove from heat. Add grapefruit juice to make 4 cups.

7. Refrigerate in large bowl, 50 to 6 minutes, until consistency of unbeaten egg white.

8. Fold in apple, celery, onion, and cranberries. Turn into 1 1/2 quart ring mold. Refrigerate 2 hours, until salad is frim.

9. To serve: Run small spatula around edge of mold; invert onto serving plate, place hot dishcloth over mold, shake gently.

10. Combine mayonnaise and sour cream; serve with salad. Garnish salad with greens. Makes 6 to 8 servings.

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

Gateau Au Chocolat

1 Reply

4 eggs
4 bars (4-oz size) German’s sweet cooking chocolate
1/2 cup soft sweet butter
4 teaspoons sugar
4 teaspoons all-purpose flour

1. Lightly grease 9-by-5-by-3 inch loaf pan; line with waxed paper. Separate eggs, placing whites and yolks in large bowls. Let whites warm to room temperature – about 1 hour.

2. Preheat oven to 425F.

3. In top of double boiler, melt chocolate over hot, not boiling, water, stirring occasionally. Remove from water. Beat in butter with spoon.

4. Meanwhile, with portable electric mixer, beat egg whites until stiff; set aside.

5. With same beater, beat yolks until thick and lemon colored. Slowly add sugar, beating constantly. Add flour, beating just until blended.

6. Stir into chocolate mixture. With rubber scraper or wire whisk, gently fold chocolate mixture into beaten egg whites.

7. Turn into prepared pan. Reduce oven temperature to 350F. Bake 25 minutes.

8. Let cool completely in pan on wire rack; cake will settle like a cheesecake. Refrigerate until well chilled – about 4 hours.

9. To serve: Loosen cake; remove from pan by inverting on serving plate. If desired, decorate with Chocolate Curls (Card 18h). Cut cake into 3/4 inch slices.

Makes 16 servings.

Note: This is a heavy, rich, moist cake, almost like a pudding that keeps well under refrigeration.

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

Choucroute Casserole

1 Reply

1 smoked beef tongue (about 3lb)
2 bay leaves
2 teaspoons salt
8 whole black peppers
1 teaspoon dried thyme leaves
1 rack spare ribs, with center bone cracked (about 1 1/2lb)
1/4 teaspoon pepper
2 bags (1-lb size) sauerkraut
3 medium red apples (unpared), cored and quartered
12 juniper berries
1 can (12 oz) lager beer
3/4 cup apple jelly

1. In 6-quart Dutch oven or kettle, place tongue with enough water to cover, along with bay leaves, 1 teaspoon salt, black peppers and theyme.

2. Bring to boiling; reduce heat, and simmer, covered, 2 1/2 hours. Remove tongue. Cool until easy to handle, then carefully remove and discard skin, bone, and gristle.

3. Preheat oven to 350F. Wipe ribs with damp paper towels. Sprinkle with 1/4 teaspoon pepper and 1 teaspoon salt. Place, fat side down, in large roasting pan. Bake, uncovered, 30 minutes. Turn ribs. Bake 20 minutes longer. Drain fat.

4. Drain sauerkraut. Rinse under cold water, and drain again.

5. Plain sauerkraut in bottom of roasting pan. Add apples, juniper berries, and half the beer; arrange ribs on top. Bake, loosely covered with foil, 45 minutes, gently turning sauerkraut occasionally.

6. Slice tongue; arrange on sauerkraut in roasting pan. Sprinkle with rest of beer.

7. Melt jelly; use to brush tongue and ribs. Bake, uncovered, 15 minutes, or until glazed. To serve: Cut ribs into serving pieces with kitchen shears; arrange all on hot serving platter. Nice with boiled potatoes. Makes 10 servings.

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

Baked Ham And Cheese Loaf

Leave a reply

1 cup milk
1 egg
2 tablespoons catsup
2 tablespoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups soft fine white bread crumbs
1 1/2 lb ground, cooked, very lean smoked ham (6 cups)
1/2 lb ground lean pork
1/2 lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley
1 lb Cheddar cheese

Glaze
1/2 cup catsup
1/4 cup light brown sugar, packed

1. In large bowl, combine milk, egg, 2 tablespoons catsup, mustard, salt, and peppper; with fork, beat until well blended. Stir in bread crumbs. Let stand 5 minutes.

2. Add ham, pork, veal, onion, and parsley; mix well.

3. Cut cheese into 10 slices, 4 inches long band 1/4 inch thick.

4. Preheat oven to 350F. In bottom of shallow baking pan, gently shape one-third of meat mixture with hands to form layer, 10 inches long and 5 inches wide. Layer with 5 cheese slices.

5. Shape one-third of meat mixture on first layer to form another 10-by-5-inch layer. Layer with rest of cheese.

6. Repeat with remaining meat mixture to make third layer. Shape loaf with hands, making sure cheese does not show.

7. Make Glaze: In small saucepan, combine catsup and brown sugar; bring to boiling, stirring.

8. Brush ham loaf with one-third of glaze. Bake, uncovered, 30 minutes. Brush again with one-third of glaze. Bake 40 minutes.

9. Let cool in pan 30 minutes. Remove to serving platter. Cool completely, then refrigerate, covered, several hours or overnight. Before serving, brush with rest of glaze. Makes 12 servings.

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

Moussaka-In-A-Hurry

5 Replies

1 lb eggplant
4 zucchini (about 1lb)
3 tablespoons salad oil
1 medium onion, sliced
2 tablespoons chopped parsley
1 jar (4 1/2 oz) sliced mushrooms, drained
1 jar (7 1/4 oz roasted pimientos, drained
1 1/2lb ground chuck
1 teaspoon salt
1 teaspoon dried oregano leaves
1 can (6 oz) tomato paste
6 drops Tabasco
1 can (10 3/4 oz) condensed Cheddar cheese soup, undiluted
1/4 cup Parmesan cheese

1. Wash and dry unpeeled eggplant and zucchini. Cut eggplant lengthwise into quarters; slice eggplant and zucchini crosswise, 1/4 inch thick.

2. In large skilled, heat oil. Add eggplant, zucchini, onion and parsley. Cook over medium heat, covered, 15 minutes, or until vegetables are tender. Stir in mushrooms and pimientos.

3. In large skillet, sauté ground chuck, stirring, just until red color disappears. Pour off fat. Stir in salt, oregano, tomato paste, and Tabasco. Cook, stirring, several minutes longer.

4. Heat cheese soup, stirring, until boiling.

5. In round, shallow casserole (about 2-quart size), arrange vegetables around edge; place meat mixture in center; cover meet with cheese soup. Sprinkle with grated Parmesan cheese. Run under broiler 2 to 3 minutes, or until lightly browned on top.

Makes 6 to 8 servings.

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

Ham and Bananas Hollandaise

87 Replies

6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.

3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.

4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.

Pineapple-Glazed Baked Ham

1 can (2 lb) boneless ham
1/4 cup dry white wine

Pineapple Glaze
1/2 cup pineapple preserves
1/2 teaspoon dry mustard
Dash ground cloves

Preheat oven to 350F. Place ham in small, shallow baking pan. Bake 10 minutes. Pour wine over ham. Bake 20 minutes longer. Remove from oven. Increase oven temperature to 450F.

Meanwhile, make Pineapple Glaze: In small bowl, combine preserves, mustard, and cloves; mix well. Spread on top and sides of ham. Bake ham 12 to 20 minutes, or until glaze is slightly browned. Remove to serving platter. Garnish with maraschino cherries and parsley, if desired. Makes 6 servings.

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

Pineapple Salad Surprise

2 Replies

2 medium pineapples
2 apples
2 (8-oz size) boiled rock lobster tails
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon leaves
1 tablespoon chopped parsley

Sauce
1/2 cup mayonnaise
1/4 cup catsup
2 tablespoons Cointreau
1 tablespoon port
Flowers, optional

1. Cup pineapples lengthwise into quarters, right through fronds. Remove and discard cores.

2. Scoop out pineapple, leaving shells intact.

3. Core and pare apples. Remove lobsters from shells. Cut lobster meat, apples, and pineapple into 1-inch cubes. Combine in medium bowl with tarragon and parsley; toss to blend. Refrigerate, covered, several hours, or until well chilled.

4. Make Sauce: In small bowl, combine mayonnaise, catsup, Cointreau, and port; mix well. Refrigerate, covered, until well chilled.

5. To serve, lightly toss lobster-fruit mixture an d sauce to mix well. Divide evenly into pineapple shells. If desired, decorate each with a flower.

Makes 8 servings.

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