1 package (4-serving size) Jell-O brand instant pudding and pie filling, any flavor.
2 cups milk
garnishes
Makes 2 cups or 4 servings.
©️General Foods Corporation 1977 All Rights Reserved
2 tablespoons chopped onion
1 clove garlic, finely chopped
1 tablespoon vegetable oil
1 jar (15½ ounces) spaghetti sauce
1 can (9½ ounces) tuna, drained
¼ teaspoon dried oregano leaves
2 quarts water
1 tablespoon vegetable oil
1 teaspoon salt
7 ounces uncooked vermicelli
½ cup sliced pimiento-stuffed olives
Grated Parmesan cheese (optional)
Cook and stir onion and garlic in 1 tablepoon oil in 10-inch skillet over medium heat until onion is tender. Stir in spaghetti sauce, tuan and oregano. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
Heat water, 1 tablespoon oil and the salt to boiling in 3-quart saucepan; add vermicelli. Cook until tender, 4 to 6 minutes; drain. Stir olives into sauce mixture; pour on vermicelli. Sprinkle with cheese. 4 servings.
©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.
COLD BEER SOUP
½ cup currants
½ cup white raisins
Hot water
1 quart beer or ale
⅔ cup sugar
½ cup pumpernickel bread crumbs
1 lemon, sliced
1 orange, sliced
1 stick cinnamon
12 cloves
Cover currants and raisins with hot water and let stand until plump and soft; drain. Add beer and stir in remaining ingredients. Refrigerate 3-5 hours, stirring occasionally. Remove fruit slices, cinnamon, and cloves. Serve in cups or mugs. Garnish with fruit slices if desired.
Yield: About 1 quart.
HOT BEER SOUP
1 quart dark beer
1 tablespoon butter
2 tablespoons flour
1 tablespoon brown sugar
1 lime
1 stick cinnamon
6 cloves
1 pinch nutmeg
⅛ teaspoon cardamon [sic]
3 egg yolks, lightly beaten
Garnish: Hard-cooked egg slices
Pour beer into large saucepan and let stand at room temperature until flat, about 3 hours. Heat until warm; do not bring to simmer; do not boil. Melt butter in skillet; stir in flour and sugar to form paste. Stir into beer. Squeeze juice from lime and add to beer. Add spices; bring to gentle simmer and cook slowly 10 minutes. Remove from heat. Stir in egg yolks. Serve warm, garnished with egg slices if desired.
Yield: About 1 quart.
Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
1 package cheese pizza mix
8 frankfurters
1 green pepper
½ cup grated cheddar or mozzarella cheese
Prepare pizza mix according to package directions. Slice each frankfurter on the diagonal, into 5 or 6 pieces. Arrange over tomato sauce on pizza. Slice green pepper; place around frankfurter slices. Sprinkle with additional cheese. Bake according to time and temperature on package. Makes 5 to 6 servings.
SUGGESTED MENU PREPARATION SCHEDULE
Hot Dog Pizza
Artichokes Lemon Butter
Pickled Green Chiles
Soft Drinks
Fresh Fruit Basket
Oatmeal Cookies
Ahead of time, bake or buy cookies. Used packaged pizza mix (the kind with ingredients for dough and separate can of tomato sauce and cheese).
5:00PM Prepare Pizza dough according to package directions
5:10 Cut off top and tips of artichoke leaves; cook in boiling water
5:20 Slice hot dogs and peppers; arrange on pizza with cheese; bake
5:35 Arrange fruit basket; open chiles
5:40 Make lemon butter
5:50 Drain artichokes; serve with lemon butter
6:00 Bon appetit! Enjoy your dinner
To see what happens when a Steel Town Girl makes this recipe, visit Dinner Is Served 1972!
©️ 1973 Marjon Promotions Inc. All Rights Reserved
Preparation time: 15 minutes
Cooking time: 50 minutes
To serve: 4
You will need:
1 small onion
1 lb. ripe tomatoes
1 small stick celery
3 tablespoons olive oil
1-2 cloves garlic, peeled
several sprigs parsley
salt and pepper
4 small or 2 medium-sized red mullet*
chopped fresh parsley
*Other fish such as mackerel, grey mullet, or even cutlets or fillets of white fish can be cooked in the same way.
Chop the onion and tomatoes and slice the celery. Heat the olive oil in a saucepan and fry the chopped onion, garlic cloves, sliced celery and parsley for several minutes. When they begin to soften and colour add the chopped tomatoes and salt and pepper. Cover the pan and simmer very gently until pulped, about 30 minutes. Press through a sieve into a shallow flameproof dish and check the seasoning. The sauce should be rather thin so if necessary stir in a little water. Arrange the mullet, previously washed and dried, head to tail in the auce. Cook over low heat until tender, about 20 minutes, basting with sauce frequently. serve hot, in the same dish, sprinkled with freshly chopped parsley.
©️ Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Group Ltd. 1968
4 servings
You will need
4/5 lb. beef, cut into thin strips
¼ cup butter
2 onions, cut into thin strips
⅓ lb. champignons, thinly sliced
½ cup flour
2 cups milk
¼ cup heavy cream
¼ teaspoon MSG (monosodium glutamate) (optional)
2 sprigs parsley, minced
salt, pepper
Garnish:
⅔ lb. potatoes
⅓ lb. macaroni
salt
pepper
grated cheese
Sauté the beef in butter in a heavy pot until browned. Add the vegetables. Brown the flour in a separate pan and add to the vegetables.
Add the milk, cream, salt, pepper and MSG. Simmer over low heat, stirring constantly, until thick. Ladle into a deep bowl and sprinkle with the minced parsley.
Cut the potatoes into strips and deep-fry. Season with salt and pepper. Boil the macaroni and season with salt and pepper. Sprinkle with the grated cheese. Serve with fried potatoes and macaroni separately.
©️Shufunotomo Co., Ltd., Japan 1973
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.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York
1½-2 pounds steak
½ pound calf’s kidney
2 tablespoons flour
Salt and freshly ground black pepper
6 ounces freshly grated or packaged suet
12 ounces self-raising flour
Dripping
4 tablespoons finely chopped shallot or onion
¼ pint rich beef stock
2-4 tablespoons port wine (optional)
Cut steak and kidney into rather small pieces, and shake well in a bowl containing flour and ¼ level teaspoon each salt and freshly ground pepper, until all the pieces are well coated.
Combine finely grated suet with self-raising flour, adding pepper and salt, to taste, to make a light suet crust.
Grease a pudding basin with dripping, line it with the crust and put in the seasoned meat and finely chopped shallot or onion. Combine stock and port wine (if desired), and fill up the basin with this mixture to near the top, adding a little water if necessary. Put on the pastry lid, making sure the edges are well sealed to keep in the steam. Cover the whole pudding with a floured cloth and simmer or steam 3 to 4 hours. The crust should be rather damp. Serves 4 to 6.
Thomas Nelson & Sons Ltd., 36 Park Stree, London W1 © Robert Carrier, 1968
ingredients:
1 plump 4-pound duck (cleaned, singed, and washed)
7 Tablespoons butter
1 canned or fresh truffle
salt, pepper
30 pitted prunes
½ pound foie gras (goose liver mousse)
1 envelope unflavored gelatin
instructions:
1. Stuff the duck with a walnut-size piece of butter, the sliced truffle, salt and pepper. Sew up the openings.
2. Brush the duck with butter and season with salt and pepper. Place in a roasting pan and cook in a moderate oven for 75-90 minutes.
3. Poach the prunes in salt water for 15 minutes. Drain, and let cool.
4. Stuff fifteen of the prunes with the goose liver mousse, setting aside about 2 ounces of the mousse.
5. When the duck has cooled, cover it with the unstuffed prunes cut into halves. Stick them to the duck with the remaining mousse.
6. Prepare the gelatine as directed on the envelope. Coat the duck repeatedly with the gelatine, allowing it to “set” each time in order to obtain a thicker layer. Refrigerate.
7. Place the stuffed prunes around the duck, together with any leftover gelatine. Serve cold, with a green salad in season.
In the Périgord, the gelatine is flavored with the broth from one fresh truffle. The foie gras mousse is available in delicatessens and specialty shops.
©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.
Red Chili Sauce (below)
Salad oil
1 can (11 oz) tortillas
1 cup light cream
2 chicken bouillon cubes
FILLING
Salad oil
1 onion, finely chopped
2 canned green chiles, finely chopped
1 clove garlic, crushed
1 can (1lb) tomato purée
2 cups chopped chicken
½ teaspoon salt
Dash of pepper
½ lb Cheddar cheese, grated
RED CHILI SAUCE
2 tablespoons shortening
3 to 4 tablespoons chili powder
2 tablespoons flour
¾ teaspoon salt
½ teaspoon garlic salt
Pinch oregano
Pinch cumin
Melt shortening in medium skillet. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10minutes.
©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Vintage Recipe Cards 