Tag Archives: tested recipe institute

Beef Stroganoff

Leave a reply

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.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York

Corned Beef Hash

Leave a reply

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.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York

Crown Roast of Lamb

Leave a reply

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).

Published by —COOKINDEX— Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Institute, Inc., New York

Old-Fashioned Chicken Pie

3 Replies

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.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

Swiss Steak

1 Reply

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.

Published by — COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Deep Fried Chicken – Three Coatings for Fried Chicken

Leave a reply

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.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Instituted, Inc., New York

Pineapple-Cucumber Salad – Molded Grape Salad

1 Reply

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.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Rancher’s Salad

1 Reply

½ pound elbow macaroni
Boiling salted water
1 can (1 pound) kidney beans
4 beef frankfurters
½ cup sour cream
½ cup chili sauce
½ cup mayonnaise
¼ teaspoon salt
Dash pepper
Few drops Tabasco sauce
1 tablespoon prepared horse-radish
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Crisp salad greens

Cook macaroni in boiling salted water according to package instructions, until tender. Drain; rinse with cold water and chill in a large bowl.

Drain kidney beans; discard liquid. Cut frankfurters into thin diagonal slices. Add beans and frankfurters to macaroni. Combine sour cream and next 8 ingredients. Pour sour cream mixture over the macaroni mixture; toss until thoroughly mixed. Turn salad into a bowl lined with crisp salad greens. Makes 8 servings.

FOUR SALAD NOTES: 1. Shake a few drops of onion juice in French Dressing. 2. Garnish a bowl of mayonnaise with a dash of paprika. 3. Rub a whiff of garlic on your salad bowl. 4. Top a fruit salad with a sprinkling of coconut.

Published by–COOKINDEX–Division of H.S. Stuttman Co. Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

How To Clean, Stuff and Truss Poultry and Roasting Turkey – Timetable

Leave a reply

PREPARATION FOR ROASTING: Allow sufficient time to defrost the bird if it is frozen. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. If necessary, cut oil sack from tip of tail. Remove bits of lung and liver and any large layers of fat. Wash bird thoroughly inside and out under cold running water. Drain bird well and dry with paper towels. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird.

STUFFING AND TRUSSING: Rub body cavity lightly with salt. Spoon stuffing into cavity; do not pack. Four ready-to-cook turkeys, chickens and duckling, allow 3/3 to 1 cup stuffing per pound. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. To close cavity, insert wooden picks or metal skewers along edges of the skin; lace with twine. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Tie legs together and fasten to tail. Fold wings under bird or tie wings to body. Roast at once.

ROASTING TURKEY

OPEN PAN METHOD: Rub skin of prepared bird generously with melted shortening. Place bird, breast side up, on a rack in a shallow pan or open roaster. Insert a meat thermometer in the thickest part of the thigh, close to body. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Roast according to Timetable, below. Baste often with pan drippings or additional shortening. Bird is done when meat on leg can be easily pierce with a fork; thermometer should register 190°.

Roast Turkey Timetable

Ready-to-Cook Wt.Time (approx.)Oven Temp.
4 to 8 lb.3 to 4 hours325°
8 to 12 lb4 to 4 1/2 hours325°
12 to 16 lb4 1/2 to 5 hours325°
16 to 20 lb5 1/2 to 7 hours325°
20 to 24 lb7 to 8 hours325°

ALUMINUM FOIL METHOD: Wrap turkey as directed for chicken (see 2 Ways to Roast Chicken, Index I). Roast in a very hot oven for 450°. Allow 16 to 13 min. per pound for 8- to 13-lb birds; 13 to 9 minutes for 14- to 21-lb birds; 9 to 8 minutes for 22- to 24-lb birds. About 20 minutes before end of time, turn foil back to brown bird.

Published by –COOKINDEX — Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

Rich Omelet – French Omelet

Leave a reply

2 1/2 Tbsp. flour
3/4 tsp. salt
Dash pepper
1 cup milk
3 eggs, well beaten
3 Tbsp. butter or margarine

Combine the flour, salt and pepper. Gradually add and stir in milk; stir until mixture is smooth. Add eggs; stir to mix well.

Melt butter in a skillet. Pour in egg mixture. As mixture cooks, gently lift the cooked portions from edge of the pan with a spatula or wooden spoon and draw them toward center of the pan. Continue cooking until entire mixture is firm.

Turn out on a warm platter. Serve with hot, cooked chicken livers, if desired. Makes 2 to 4 servings.

FRENCH OMELET

3 eggs, slightly beaten
3 Tbsp. milk or water
1/4 tsp. salt
1/5 tsp. pepper
1 Tbsp. butter or margarine

Combine the eggs, milk, salt and pepper in a small bowl; stir to mix well.

Heat butter in a skillet. Pour in egg mixture; reduce heat to low. As mixture begins to cook at edges, draw cooked portions toward the center so uncooked portions flow toward bottom; tip skillet, if necessary. Shake skillet often to keep omelet from sticking. Cook 5 minutes or, until eggs are set and surface is still moist. Increase heat to brown bottom of omelet slightly. Loosen edge and carefully lift out omelet; fold in half or roll. Makes 2 servings.

Published by –COOKINDEX–Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Instituted, Inc., New York