4 veal cutlets, about 6 ounces each ¼ cup all-purpose flour 1 teaspoon salt Dash pepper 1 egg, slightly beaten 1 cup fine dry bread crumbs ¼ cup butter or margarine 4 Fried Eggs, see below 4 anchovy fillets 1 dill pickle, sliced lengthwise
Have meat man flatten the veal cutlets or pound them with a meat hammer until they are very thin.
Combine the flour, salt and pepper. Coat meat with flour mixture. Dip in the egg, then in the bread crumbs. Heat butter in a skillet. Fry meat in the butter over medium heat until golden brown and tender, turning to brown on both sides.
Place cutlets on a heated platter with 1 fried egg on top of each. Garnish with anchovies and pickle slices. Makes 4 servings.
FRIED EGGS: Heat 2 tablespoons butter or margarine in a skillet over medium heat. Slip 4 eggs into the skillet, one at a time. Add 1 teaspoon water; cover; cook 2 or 3 minutes, until whites are firm but tender.
1 package hot roll mix 3 tablespoons olive oil 1 can (6 ounces) tomato paste ½ cup water ¼ teaspoon salt ⅛ teaspoon pepper ½ teaspoon oregano 1 can (4 ounces) anchovy fillets ½ pound mozzarella cheese, sliced thin
Prepare hot roll mix as directed on package. Let dough rise once. Serve oven for hot, 400°. Turn dough out on a lightly floured board. Roll dough until large enough to cover a greased pizza pan 18 inches in diameter. Place dough in pan. Turn under edge to make ¼-inch rim. Brush with a little of the olive oil. Combine tomato paste, water, salt, pepper and oregano and spread over the dough. Arrange anchovies and cheese on top; sprinkle remaining olive oil over the top. Bake about 20 minutes. or until dough browns and cheese melts. Makes 6 servings.
Pizza à la Andy: Combine ½ cup minced sautéed onion, ½ cup minced sautéed greenpepper and ¾ cup chopped Italian sausage. Prepare 1 recipe Pizza Pie, above, but substitute the onion mixture for the anchovy fillets. Bake as directed above.
Make sure the menu you plan fits the occasion. Consider the time of year, whether it’s to be in the backyard or at the beach and the type of equipment available before deciding on the food to be served.
Generally speaking, a buffet or help-yourself menu is the most popular kind. It gives the host more free time to mingle with the guests and makes for a more informal, get-acquainted type party.
Keep the menu simple and serve foods easy to handle. Meat, a salad, one or two vegetables, if it’s a dinner, a bread and dessert make ample fare for any barbecue. Unless you’re serving hot dogs and hamburgers, one kind of meat is plenty. Dress up the meat with a glaze, or serve relish or sauce accompaniments, if you like.
Have plenty of food. Remember, everyone eats more out-of-doors. A good rule to follow when ordering meat is to figure on 1½ to 2 servings per person. For each serving, allow ¼ to ⅓ pound solid meat with little or no fat (for example, ground round steak); ⅓ to ½ pound boneless but fatty meat; ½ to ¾ pound bone-in meat such as rib and leg roasts; 1 pound of very bony meat such as spareribs and chuck steaks; ½ chicken or 1 to 2 chops.
CHEESEBURGERS – Mixed Up Burgers
CHEESEBURGERS
1 pound ground beef 1 teaspoon salt 1 to 2 tablespoons minced onion 4 to 6 slices processed American cheese
Allow ¼ pound beef per serving. Combine beef, salt and onion; shape into 4 to 6 patties. Arrange hot briquets for grill barbecuing. Lay patties on grill over medium heat and barbecue about 10 minutes; turn. Barbecue patties about 3 minutes after turning. Then top each patty with a slice of the cheese. Continue barbecuing until meat is done and cheese melts; or about 3 minutes longer for medium-done Cheeseburgers.
Allow ¼ point meat per serving. Combine beef, veal and pork with minced onion, salt and rosemary in a bowl. Shape meat into thin patties. Arrange hot briquets for grill barbecuing. Grill patties over medium heat about 20 minutes, or until well done, turning once.
FOUR BARBECUED HOT DOG COMBINATIONS
DIXIE DOGS: Split frankfurters lengthwise; spread cut surfaces with peanut butter; wrap in a stripe of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Slide into toasted frankfurter rolls.
WISCONSIN’S PRIDE: Split frankfurters lengthwise; insert a thin strip of processed American cheese, wrap in a strip of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Serve in toasted frankfurter rolls.
BOSTON’S BEST: Split frankfurters lengthwise; spread cut surface with mustard. Sprinkle with sweet pickle relish; fill with drained baked beans. wrap each frankfurter securely in a double thickness of heavy-duty aluminum foil, twisting the ends. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in toasted frankfurter rolls.
CONEY ISLAND SPECIAL: Split frankfurters lengthwise; spread with mustard and then with catchup. Fill with drained sauerkraut and wrap each frankfurter in a double thickness of heavy-duty aluminum foil. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in frankfurter rolls.
1 can (12 oz.) whole kernel corn, drained ½ cup chopped celery ½ tsp. salt 2 Tbsp. chopped onion 3 Tbsp. diced green pepper 2 Tbsp. chopped pimiento ⅓ cup French dressing 1 Tbsp. vinegar
Combine all ingredients in a bowl; toss to mix well. Put mixture into pint-sized, screw-top jar. Store in the refrigerator 2 or 3 days before using. Makes about 1 pint.
TOMATO RELISH
1 lb. green peppers 1 lb. onions, peeled 1 lb. green tomatoes 3½ lbs. green cabbage 2 cups sugar 2 Tbsp. mustard seed 2 Tbsp. celery seed 1 tsp. ginger 2 Tbsp. salt 1 qt. vinegar
Remove seeds from peppers. Put all vegetables through a food chopper using the medium blade. Combine all ingredients in a kettle. Cook, stirring occasionally, until vegetables are tender. pour, at once, into hot sterilized jars. Seal jars as directed by manufacturer. Makes 3 to 4 pints.
CUCUMBER RELISH
Combine 1¾ cups finely chopped cucumber with ½ cup grated carrot, ¼ cup minced onion, 2 tsp. salt, ¼ cup vinegar and ¾ tsp. dill seed; toss to mix well. Put in a jar; cover and chill several hours to blend flavors. Makes 2 cups.
APPLE RELISH QUICKY
Combine ½ cup minced unpared apple, ½ cup drained, minced dill pickle and 1 Tbsp. French dressing. Chill mixture, covered, several hours before using. Makes. 1cup relish.
2 pounds beef tenderloin Butter or margarine 1 tablespoon flour 1 cup beef stock or bouillon ½ pint sour cream 3 tablespoons tomato paste ¼ cup grated onion 1 teaspoon salt ⅛ teaspoon pepper
Cut the beef in ¼ inch slices with a sharp knife. Heat 2 tablespoons butter in a large saucepan. Add and stir in the flour. Cook and stir, over low heat, until mixture bubbles and is smooth. Slowly add and stir in the beef stock. Cook and stir until the mixture begins to thicken, then boil 2 minutes. Add sour cream alternately with tomato paste, a little at a time, stirring constantly. Simmer mixture, without boiling, about 10 minutes, stirring often.
Meanwhile heat 3 tablespoons more butter in a large skillet. Add the beef and brown well, turning to brown evenly. Add the onion, salt and pepper. Cook 10 minutes longer, stirring occasionally. Add the meat mixture to the cream mixture and simmer 3 to 5 minutes longer. If desired, serve the Beef Stroganoff with Kasha (buckwheat groats) or rice. Makes 6 servings.
3 cups chopped cooked corned beef 3 cups chopped cooked potatoes ¼ cup chopped onion ½ cup milk Salt and pepper ¼ cup fat or cooking oil Quick Tomato Sauce, see below
Combine corned beef and next 3 ingredients. Season to taste with salt and paper. Heat fat in a skillet. Spread corned beef mixture evenly in skillet; heat and brown slowly, stirring often. Spoon mixture onto a heated platter, forming a ring; fill center with hot kidney beans. Garnish has with parsley and several spoonfuls of Quick Tomato Sauce; serve remaining sauce in a bowl. Makes 6 servings.
Quick Tomato Sauce
1 can (6 ounces) tomato paste 1 clove garlic ½ teaspoon onion salt 1 tablespoon brown sugar ½ teaspoon salt Dash Tabasco sauce 2 to 3 teaspoons chili powder ¼ cup lemon juice 1 cup water
Combine all ingredients in a saucepan; stir to mix well. Heat and stir about 15 minutes. Makes about 1½ cups.
1 double crown roast of lamb (14 to 17 ribs) filled with ground lamb 3 to 4 cups soft bread crumbs ¼ cup butter or margarine, melted 1 ½ teaspoons salt Few grains pepper 1 medium onion, chopped 2 stalks celery, minced 2 cups canned crushed pineapple Water
Remove ground meat from center of roast. Cook ground meat in a skillet over low heat until it loses its pink color. (Stir and break it into small pieces with the side of a spoon as it cooks.) Drain fat off meat and discard. Add soft crumbs to cooked meat with remaining ingredients; toss with two forks. to make a stuffing. If stuffing is not moist enough, add a little water until ingredients hold together. Form part of the stuffing mixture into small balls (one ball for each rib). Chill balls. Fill center of crown with remaining stuffing. Place roast, rib side up, on rack in open pan. Cover tips of ribs with foil to prevent burning.
Roast lamb in moderately low oven, 325°, about 4 hours. During last 45 minutes of cooking time, remove foil and place meat balls on tips of ribs. When roast is done, remove to chop plate. If desired, garnish lamb, as shown, with pineapple chunks and parsley. Decorate top of roast with slices of Sautéed Lamb Kidneys (See Index G). Makes about 8 servings (2 ribs per person).
5-pound ready-to-cook stewing chicken, cut up 3 cups water 1 medium-sized onion, sliced Handful of celery tops 1 tablespoon salt ¼ teaspoon pepper 1 bay leaf ½ cup flour 1 tall can (1⅔ cups) evaporated milk 2 cups cooked, sliced carrots 1 pound cooked small white onions 1 recipe Baking Powder Biscuits, see Index C
Place chicken in large kettle with next 6 ingredients. Cover and bring. toa boil; simmer 1½ to 2 hours or until tender. Remove chicken from broth; cool. Strain the broth; cool. Remove chicken from the bones; leave meat in rather large pieces.
Skim fat from broth; measure ½ cup fat and 2⅓ cups broth. Heat the ½ cup fat in a large saucepan; blend in four. Slowly add and stir in the 2⅓ cups broth and the milk. Cook and stir until sauce thickens. Add chicken, carrots, and onions, and more salt and pepper to taste; reheat. Pour into a 3-quart baking dish. Prepare biscuit dough and cut with a cutter in any desired shape. Arrange the uncooked biscuits on top. Bake in very hot oven, 450°, 20 to 25 minutes, or until biscuits brown. Makes 6 to 8 servings.
NOTE: Remaining broth may be frozen and used later for making soup.
2 pounds top round steak, cut 1 inch thick ½ cup flour 1 teaspoon salt ⅛ teaspoon pepper 2 tablespoons fat or cooking oil 1 can (8 ounces) tomatoes 1 package (10 ounces) frozen peas 2 large onions, peeled and cut into ½-inch slices Hot cooked broad noodles
Cut the round steak into serving-size pieces. Combine the flour, salt and pepper. Pound the flour mixture into meat, using the edge of a heavy saucer or a meat tenderizer designed specifically for the purpose.
Melt fat in a large skillet over low heat. Put the meat into the skillet and brown it on both sides. Add the tomatoes; cover skillet and cook meat about 1 hour. Add the peas and place onion slices on top of meat. Continue to cook, covered, about ½ hour longer or until meat and onions are fork-tender. Serve on the hot cooked noodles with one or two slices of onion on top of each portion of meat. Pour pan drippings over all. Makes 6 to 8 servings.
Wash, dry and cut up a 1 ½ to 2-pound ready-to-cook chicken. Coat with one of the coatings below. If time permits, before frying, place the chicken on a rack for about ½ hour to allow coating to dry.
Heat for or pour cooking oil into a deep fryer to a depth of 2 or more inches. Fat should be heated to 350° on a fat thermometer, or until a 1-inch cube of bread browns in 60 seconds.
Place 2 or 3 pieces of chicken in a basket; gently lower into the hot fat. Fry chicken until tender and golden brown or 15 to 20 minutes. Drain on paper towels and keep warm. Continue frying until all the pieces are fried. Makes 2 servings.
SEASONED FLOUR COATING: Dredge chicken in seasoned flour. (For each pound of chicken combine ¼ cup flour, ¾ teaspoon salt, ⅛ teaspoon pepper and, if desired, 1 teaspoon paprika.) Then fry as directed above.
EGG AND FLOUR COATING: Dip chicken first in beaten egg which has been seasoned with salt and pepper, then in Seasoned Flour Coating.
CRISPY COATING: Dip the chicken first in beaten egg and then in one of the following: bread, cracker or cornflake crumbs, crushed potato chips, or corn meal.
1 can (20 oz.) crushed pineapple Water 1 envel. unflavored gelatin ½ cup sugar 1 tsp. salt Juice of 1 lemon ⅓ cup vinegar Green food coloring, if desired ½ cup diced cucumber
Drain pineapple; measure juice and set pineapple aside. Add water to juice, if necessary, to make 1 cup liquid.
Mix together gelatin, sugar and salt in a bowl. Heat the 1 cup liquid to boiling; add to gelatin and stir to dissolve gelatin. Add lemon juice to gelatin with vinegar. Add 1 or 2 drops green coloring; stir to blend evenly. Chill, stirring often until slightly thickened. Fold in drained pineapple and cucumber. Pour into a 1-quart mold. Chill until set. Unmold on salad greens. Garnish with stuffed olives, if desired. Serves 6.
MOLDED GRAPE SALAD
1 envel. unflavored gelatin ¼ cup cold water Few grains salt 1 ½ cups boiling water 1 can (6 oz) grape juice concentrate 1 Tbsp. lemonade concentrate Grapefruit sections
Soften gelatin in cold water. Add salt and boiling water; stir until gelatin dissolves. Add grape juice and lemonade; pour into individual ring molds. Chill until firm. Unmold on salad greens. Put several grapefruit sections in center of each ring. Makes 6 servings.
Vintage Recipe Cards 