Tag Archives: tested recipe institute

Sauerbraten

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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

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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

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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

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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

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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

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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

Shad Tropicana – Broiled Shad

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Broiled Shad

Select a shad weighing about 4 pounds. Have the fish dealer split and bone it. Wash fish thoroughly and pat dry with paper towels. Place the split, boned shad on a well greased broiler pan. Brush the fish with melted butter or margarine and sprinkle with salt and pepper. Broil fish, 3 to 5 inches from the heat, without turning, 8 to 10 minutes or until fish flakes easily with a fork. Remove to a heated platter. Garnish with parsley and lemon wedges. Makes 4 servings.

Shad Tropicana
Prepare Broiled Shad above. Halve 3 slices of bacon. Fry bacon strips in a skillet until crisp. Drain bacon well on paper towel; keep warm. Peel and slice 2 medium-size bananas; dip slices in bacon fat. About 2 minutes before removing shad from broiler, arrange banana slices in a row on top of fish. Finish broiling fish. Remove fish carefully with a broad spatula or pancake turner to a hot platter. Garnish with bacon, lemon wedges and parsley. Makes 4 servings.

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

Broiled Bananas With Bacon and Apples — Banana Variations

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1/2 cup brown sugar
1/2 teaspoon cinnamon
4 firm bananas
Lemon juice
4 bacon strips
8 apple rings

Mix sugar and cinnamon. Peel bananas; brush with lemon juice, then dip in sugar mixture. Wrap a bacon strip around each banana; secure with wooden toothpicks. Sprinkle apples with remaining sugar mixture. Place fruit in broiler 4 inches from the heat. Broil 10-12 minutes; turn bananas once. Makes 4 servings.

SAUTÉED BANANAS
Allow 1 firm banana per serving. Peel bananas. Keep whole or cut, crosswise, into halves. Fry bananas in butter or margarine until tender; turn to brown evenly. Sprinkle with salt. Serve hot as a vegetable.

BAKED BANANAS
Allow 1 firm banana per serving. Cut tips off both ends of banana. Remove a lengthwise section of peel, about 1 inch wide, from end to end. Brush exposed portion of fruit with butter or margarine; sprinkle lightly with salt. Place in baking dish. Bake in a moderately hot oven, 375°, 15 to 20 minutes, or until bananas are tender. Serve hot as a vegetable.

BROILED BANANAS
Allow 1 firm banana per serving. Peel bananas. Place on broiler rack or in a pan with rack. Brush bananas well with butter or margarine; sprinkle lightly with salt. Broil 4 inches from heat, 5 minutes on each side, until brown and tender.

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

Banana Sea Foam

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1 pkg. (3 oz.) lime flavored gelatin
1 cup boiling water
1 pkg. instant vanilla pudding
1 cup milk
3 fully-ripe bananas
1 Tbsp. lemon juice
1 cup heavy cream, whipped
Sweetened strawberries, fresh or thawed frozen

Dissolve the gelatin in the 1 cup water. Chill gelatin, stirring occasionally, until slightly thickened. Prepare pudding with the 1 cup milk. Combine gelatin and pudding. Mash bananas with a fork or rotary beater; blend in lemon juice. Combine bananas and whipped cream; fold into pudding mixture. Turn into a 1 1/2-quart mold. Chill until firm. Unmold on serving plate. Serve garnished with strawberries. Makes 8 servings.

PARTY FAVORITE

6 canned apricot halves
1 pkg. (3 oz.) cherry flavored gelatin
Water
2 egg whites
1/4 cup sugar

Drain and place apricot halves, cut side up, in 6 sherbet glasses. Dissolve gelatin in water according to package directions. Whip egg whites until foamy; slowly beat in sugar and continue to beat until mixture forms soft peaks. Fold egg whites into warm gelatin. Pour gelatin mixture over apricots; chill until firm. Makes 6 servings.

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

Savory Bunwiches, Hot Sea Food Sandwich, Boston Cheeseburgers, Tomato Beanburgers

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HOT SEA FOOD SANDWICH

1 can (6 1/2 oz.) crab meat
1 can (5 oz.) shrimp
1 can (7 oz.) tuna
1 cup diced processed sharp cheese
1/2 cup condensed tomato soup
Dash Tabasco sauce
1 Tbsp. minced onion
8 English muffins, split

Remove bits of cartilage from crab meat; flake crab meat and put into a bowl. Remove veins from shrimp; drank and flake the tuna. Add shrimp and tuna to crab meat. Add the cheese, soup, Tabasco sauce and onion; stir to mix well.

Toast the muffins and spread the cut sides with the sea food mixture. Place in broiler on a cooky sheet, 4 inches from heat; broil 7 minutes or until cheese is bubbly and brown. Makes 8 servings.

NOTE: You can use 1 cup each fresh crab meat and shrimp in place of the canned.

BOSTON CHEESEBURGERS

6 slices bread, white or whole wheat
1 can (1 lb.) baked beans
1/4 cup pickle relish
1 Tbsp. prepared mustard
6 slices processed American cheese

Toast the bread and place on a baking sheet. Put beans in a pan and heat to boiling. Stir in the pickle relish and mustard. Pile the mixture on toast slices; top each with a slice of cheese. Place in a broiler 4 inches from heat; broil until cheese browns. Makes 6 servings.

TOMATO BEANBURGERS
Prepare the Boston Cheeseburgers as directed above. Before broiling, top each sandwich with a tomato slice and brush with melted butter or margarine. Broil sandwiches 5 minutes or until tomatoes brown lightly. Makes 6 servings.

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