Tag Archives: tested recipe institute

Pineapple-Cucumber Salad – Molded Grape Salad

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

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

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

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

Sauerbraten

4 to 5 pounds beef rump or sirloin tip
2 cups red wine vinegar
2 cups water
2 medium-size onions, sliced
1 lemon, sliced
10 whole cloves
4 bay leaves
6 peppercorns
2 tablespoons salt
3 tablespoons sugar
8 tablespoons flour
3 tablespoons fat
1/3 cup butter or margarine
8 to 10 gingersnaps, crushed

Place meat in a bowl. Combine vinegar, and next 7 ingredients; stir in 2 tablespoons of the sugar. Pour marinade over meat; cover and refrigerate 2 to 3 days, turning meat often. Lift meat from bowl; pat dry. Rub meat lightly with 2 tablespoons of the flour. Strain marinade; reserve.

Heat fat in a sauce pot. Add meat; brown well on all sides. Pour 2 cups of the marinade over meat; cover. Bring to a boil; reduce heat to low and simmer meat 3 hours.

Melt butter in a saucepan. Blend in the remaining 6 tablespoons flour and 1 tablespoon sugar. Continue to heat and stir until rich brown in color. Stir in remaining vinegar mixture. Bring to a boil; cook and stir until thickened. POur over meat; simmer, covered 1 hour longer or until meat is tender. Remove meat from gravy; keep hot. Put gingersnaps in gravy and stir until thickened. Slice hot meat; arrange on platter and pour gravy over top. Makes 8-12 servings.


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

Fish Stick Favorites – Fish Stick Casserole

Fish Stick Casserole

1 package (5 ounces) precooked rice
3 tablespoons butter or margarine
1 small onion, minced
2 tablespoons minced green pepper
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 package (8 ounces) frozen fish sticks

Cook precooked rice as directed on package; place in a shallow baking dish. Set oven for hot, 400°.

Melt butter in a saucepan; add onion and green pepper. Cook until onion is soft but not brown. Add and stir in tomato sauce, sugar, vinegar, Worcestershire sauce and salt; cook and stir 5 minutes. Pour sauce over rice. Arrange fish sticks on top of rice. Bake 15 minutes, or until fish sticks are heated through. Makes 4 servings.

Fish Stick Favorites

Place the contents of 1 package (8 ounces) fish sticks on a cooky sheet. Sprinkle fish sticks generously with grated Cheddar cheese. Set oven for hot, 400°. Bake 15 minutes or until fish sticks are heated. Arrange fish sticks on a platter and serve with Tartar Sauce (See Index F), if desired. Makes 2 to 3 servings.


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

Santa Sand Tarts


4 cups sifted all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
Red, white Confectioners’ Icing, recipe at right
Red cinnamon candies
Shredded coconut
Green sugar

Sift together flour, baking soda and salt. Cream butter; slowly add and beat in sugar and continue beating until well blended. Add eggs, one at a time, beating well after each addition; blend in vanilla. Add sifted dry ingredients gradually; blend well. Cover bowl; chill dough several hours or until firm enough to roll.

Set oven for moderate, 350°. Grease cooky sheets. On a lightly floured board, roll out chilled dough, 1/4 inch thick. Cut with floured Santa Claus cooky cutter; place on cooky sheets. Bake 8 to 10 minutes, or until cookies are golden. Run spatula under cookies to remove from sheets. Cool on wire racks. Decorate as shown with icing, candies, coconut and sugar. Makes about 4 dozen.

CONFECTIONERS’ ICING

Measure 1 cup sifted confectioners’ sugar into a bowl. Stir in just enough water, about 1 tablespoon, to make frosting easy to force through a decorating tube. Or add a little more water if it is to be brushed on cookies or used for making lines with a toothpick. Tint, if desired, with a few drops of red or green food coloring; blend well. Or leave white. Makes about 1/2 cup.


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

Creamed Finnan Haddie

2 pounds finnan haddie (or smoked haddock or cod)
Water
6 tablespoons butter or margarine
2 tablespoons minced onion
2 tablespoons minced green pepper
2 tablespoons minced pimiento
1 teaspoon paprika
6 tablespoons flour
2 cups milk

Wipe finnan haddie with a clean, damp cloth and put in a sauce pot. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork. Then, lift it out and rain, reserving the liquor. Coarsely flake fish with a fork and set aside.

Melt butter in a large skillet. Add onion, green pepper and pimiento and cook over low heat, stirring occasionally, until onion is tender but not brown. Remove from heat. Blend paprika and flour into onion mixture. Measure 1 1/3 cups of the reserved liquor and combine with the milk. Slowly add and stir into flour mixture. Place over medium heat and cook about 5 minutes, stirring constantly, until thickened. Add the flaked fish and stir gently; heat thoroughly. Serve garnished with parsley, if desired. 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

Hawaiian Turkey Curry

2 cups Coconut Milk, see below
1/3 cup butter or margarine
1/2 cup minced onion
1/3 cup flour
4 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
2 cups turkey stock
3 cups diced, cooked turkey
1 cup drained pineapple chunks, canned or thawed frozen
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare Coconut Milk as directed below. Melt butter in a saucepan. Add onion; cook until soft but not brown. Blend in flour and next 4 ingredients. Slowly stir in Coconut Milk and turkey stock. Bring to a boil, stirring constantly. Reduce heat to low and continue to cook and stir until mixture thickens. Stir in turkey and pineapple; heat thoroughly, stirring occasionally. Serve over hot rice with chutney, raisins, shredded coconut and peanuts on the side. Makes 6 to 8 servings.

COCONUT MILK: Put 4 cups grated, fresh coconut or 2 packages (4 ounces each) shredded coconut in a bowl. Pur 2 cups hot milk over coconut; let stand 30 minutes. Put a double thickness of cheesecloth in a strainer on top of a bowl. Turn coconut mixture into cheesecloth and press coconut to remove all liquid; discard coconut. Chill until ready to use. Makes 2 cups milk.


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

Fruited Gelatin Whip

1 package (3 oz.) cherry-flavored gelatin
Water
1 cup sliced bananas
1 cup chopped, pitted sweet red cherries

Dissolve the gelatin in water according to package directions. Pour about 1/2 cup of the dissolved gelatin mixture into a 5-cup mold. Arrange several slices of bananas in the gelatin; chill over ice until firm.

Meanwhile, chill the remaining gelatin and fold in 1/4 cup each of the sliced banana and chopped cherries. Turn mixture into the mold; chill until firm. Place bowl of the remaining slightly thickened gelatin over a bowl of ice cubes and water; whip with a rotary beater until beater leaves tracks in the whipped mixture. Fold in remaining cherries and bananas; turn into the mold on top of other two gelatin layers. Chill until firm.

Unmold the gelatin onto a serving plate. Garnish, if desired, with tiny clusters of seedless grapes and additional sliced bananas and whole cherries. Makes about 6 servings.


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