Tag Archives: McCalls Great American Recipe Card Collection

Perfection Salad

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2 envelopes unflavored gelatine
1/2 cup sugar
1 teaspoon salt
1 can (12 oz) apple juice
1/2 cup lemon juice
2 tablespoons vinegar
1 cup shredded carrot
1 cup sliced celery
1 cup finely shredded cabbage
1/2 cup chopped green pepper
1 can (4 oz) chopped pimiento

1. In small saucepan, combine gelatine, sugar, and salt; mix well.

2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.

6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. refrigerate until ready to serve.

Makes 8 servings.

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

Deep-Fried Frogs’ Legs

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12 pairs frogs’ legs
Milk
Salad oil for frying
1/2 cup unsifted all-purpose flour
1/2 teaspoon salt
Dash pepper
Lemon Wedges
Tartar Sauce (below)

1. In shallow baking dish, arrange frogs’ legs in single layer. Add enough milk to just cover legs. Let stand 1 hour.

2. Heat oil (2 to 2 1/2 inches deep) in medium saucepan to 375° on deep frying thermometer.

3. In plastic bag, combine flour, salt and pepper.

4. Drain frogs’ legs, but do not dry. Add to flour mixture, a few at a time, and shake to coat evenly.

5. Drop, a few at a time, into hot oil, and cook until golden brown, turning once – about 5 minutes. Drain on paper towels.

6. Serve with lemon wedges and Tartar Sauce.

Makes 4 to 6 servings.

Tartar Sauce

1 cup mayonnaise
1/3 cup drained sweet-pickle relish
1 tablespoon lemon juice
1 tablespoon drained capers
1 tablespoon chopped parsley
1 teaspoon grated onion
1/8 teaspoon salt

1. In bowl, combine all ingredients; mix well.

2. Cover, and refrigerate – about 1 hour.

Makes 1 1/3 cups.

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

Autumn Fruit Salad Mold

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2 envelopes unflavored gelatine
1/4 cup sugar
1/4 teaspoon salt
1 2/3 cups boiling water
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups rose wine
5 drops red food color
3/4 cup diced orange sections
3/4 cup diced unpared red apple
1/2 cup slivered pitted dates
1/4 cup diced grapefruit sections
1/4 cup thinly sliced celery
Salad greens

1. Combine gelatine, sugar, and salt in large bowl. Add water; stir until gelatine mixture is dissolved. Stir in lemon peel, lemon juice and wine. Add food color, a drop at a time; mix well.

2. Refrigerate about 1 hour, or just until mixture mounds slightly when dropped from spoon.

3. Meanwhile, lightly toss fruit and celery until well mixed. Stir in gelatine mixture.

4. Turn into 5 1/2 cup ring mold. Refrigerate until firm – about 2 hours.

5. To serve: run spatula around edge of mold; carefully unmold fruit ring onto salad greens.

Makes 6 to 8 servings.

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

Cheddar Paella

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1 dozen small clams, in shell
2 lb shrimp, shelled and deveined
4 tablespoons olive or salad oil
1 tablespoon butter or margarine
1 cup raw, long-grain white rice
1 teaspoon salt
1 bay leaf
1 chicken bouillon cube
2 cloves garlic, finely chopped
2 medium onions, peeled and finely chopped
2 green peppers, seeded and finely chopped
2 large tomatoes, peeled
1/2 cup pimiento-stuffed olives, sliced
2 teaspoons paprika
1/8 teaspoon cayenne
1 1/2 cups grated Cheddar cheese (6 oz)

1. Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water; bring to boiling. Add shrimp; cook over high heat, covered, 5 minutes. Remove from heat.

2. Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp, in remaining broth. Keep warm.

3. Heat 2 tablespoons olive oil and butter in 3-quart saucepan. Add rice, and stir to coat well. Add reserved 2 1/4 cups liquid, salt , bay leaf, and bouillon cube; bring to boiling; reduce heat, and simmer, covered and without stirring, 25 minutes.

4. Preheat oven to 375F. Meanwhile, in 2 tablespoons hot oil in 6-quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender – about 10 minutes.

5. Chop tomatoes. Add to sautéed vegetables with olives, paprika, and cayenne; cook 5 minutes longer. Keep warm.

6. Drain shellfish, and add with rice to tomato mixture; stir gently to blend. Turn into paella pan or shallow 4-quart casserole.

7. Sprinkle cheese over top of all. Bake 10 to 15 minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.

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

Steak Tartare

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2lb ground beef round
1/4 cup lemon juice
2 cloves garlic, crushed
4 raw egg yolks
8 anchovy fillets, drained
1/2 cup sour cream
1/4 cup catsup
1/4 cup chili sauce
2 tablespoons brandy
1/4 cup capers, drained
1/2 cup chopped onion
2 lemons, quartered
Dark rye bread or toast

1. In medium bowl, combine beef, lemon juice, and garlic; toss lightly with fork just to combine. Lightly shape into 4 large patties. Arrange on serving platter

2. Make an indentation in center of each patty; place an egg yolk in each. Arrange 2 anchovy fillets around each egg yolk.

3. Press sour cream through pastry bag with number-5 fluted tip to form circle around edge of each patty. Refrigerate, lightly covered, until serving time.

4. In small bowl, combine catsup, chili sauce, and brandy; mix well.

5. Sprinkle with capers and onion. Garnish with lemon quarters. Serve with bread or toast. Makes 4 to 8 servings.

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

Lamb Pie with Dill

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3 lb boneless lamb for stew
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 large carrot, pared and sliced
1 medium onion, chopped
1/2 cup chopped celery
1 pkg (11 oz) pie crust mix
2 teaspoons flour
1 tablespoon vinegar
2 teaspoons sugar
2 egg yolks
1/2 cup heavy cream
3/4 cup chopped fresh dill, or 6 tablespoons dried dillweed

1. Trim excess fat from lamb; cut meat into 1-inch cubes. Sprinkle with salt and pepper.

2. In 4-quart Dutch oven, combine lamb, carrot, onion, and celery with 2 1/2 cups water. Bring to boiling; reduce heat, and simmer, covered and stirring occasionally, 1 hour, or until lamb is tender. Skim off fat, if necessary.

3. Meanwhile, prepare pastry as package label directs. Roll out to form 12-inch circle. Preheat oven to 350F.

4. Drain lamb and vegetables, pouring liquid into medium saucepan. (Liquid should measure 2 cups)

5. Combine flour with 1 tablespoon water and stir into liquid; cook, stirring, until slightly thickened. Add vinegar and sugar.

6. In medium bowl, beat egg yolks slightly. Beat in cream, then a small amount of hot sauce; pour back into rest of sauce. Add lamb mixture and dill; mix well.

7. Turn lamb mixture into 10-inch shallow casserole (about 2 inches deep). Make slits in pastry for steam vents, and adjust over top of casserole; crimp edges. Bake 45 minutes, or until top is golden.

Makes 6 to 8 servings.

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

Chicken Livers and Eggs

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1/4 lb chicken livers
Butter or margarine
6 tablespoons fresh white bread crumbs
6 slices (1/4 lb) Swiss cheese
2 tablespoons chopped onion
1 cup sliced fresh mushrooms
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves, optional
6 eggs
3/4 cup heavy cream
2 tablespoons grated Parmesan cheese

1. Wash and dry chicken livers. Cut into eighths.

2. Preheat oven to 350F. Butter 6 (5-inch) custard cups or ramekins. Sprinkle 1 tablespoon bread crumbs n bottom of each. Cover with slice of Swiss cheese.

3. In 3 tablespoons hot butter in small skillet, over medium heat, sauté chicken livers with onions, mushrooms, salt, pepper, and thyme, about 5 minutes, stirring occasionally.

4. Divide mixture into custard cups, pushing up around side, making an indentation in center. Break egg in each.

5. Over each egg, spoon 2 tablespoons cream, then sprinkle with 1 teaspoon grated cheese. Bake, uncovered, 10 to 12 minutes, until eggs are set. Serve at once. Serves 6.

An Early Lunch
Chicken Livers with Eggs
Baked Tomato Halves
Hot Buttered Corn Bread
Coffee Milk

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

Sweet Potato Pone

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2 1/2 lb sweet potatoes or yams
1/4 cup melted butter or margarine
2 eggs
1/4 cup light brown sugar, firmly packed
1/2 cup milk
1/4 cup light molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

1. Wash potatoes. Place in kettle; cover with water. Bring to boiling; simmer,covered, 30 minutes, or until tender.

2. Drain; let cool just until they are easy to handle. Peel and mash potatoes; stir in butter.

3. Preheat oven to 375F. In bowl, beat eggs; add sugar and beat thoroughly.

4. Add milk, molasses, salt, cinnamon, nutmeg,and cloves, beat until well blended. Stir into mashed potatoes until well blended. Turn into buttered, 1 1/2 quart casserole.

5. Bake, covered, 50 to 60 minutes, or until heated through. Makes 6 to 8 servings.

Note: Instead of fresh potatoes, you may use 2 cans (17-oz size) sweet potatoes or yams, drained and mashed. Proceed as in Step 3.

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

Peanut-Corn Chowder

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2 tablespoons butter or margarine
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/2 cup chunk-style peanut butter
1 can (13 3/4 oz) clear chicken broth
1 pkg (10oz) frozen whole-kernel corn
1 cup light cream

1. In hot butter in medium saucepan, sauté celery and onion until tender – about 5 minutes.

2. Remove from heat. Add peanut butter, stirring until melted. Gradually stir in chicken broth, then frozen corn.

3. Bring to boiling, stirring; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat.

4. Stir in light cream; reheat gently. (Do not boil.) Makes about 1 quart; 4 servings.

A Hearty Luncheon
Peanut-Corn Chowder
Bacon-Lettuce-Tomato Sandwiches
Olives
Carrot sticks
Ambrosia Bowl (Card 1j)
Beverages

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