Tag Archives: vintage recipe cards

Eggs in a Ring

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1 egg
1 cup milk
¼ cup vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
Creamed Eggs (below)

Heat oven to 400°. Grease 6-cup ring mold. Beat egg; stir in milk and oil. Stir in flours, cheese, sugar, baking powder and salt just until flour is moistened. (Batter will be lumpy.) Spoon into mold. Bake until golden brown, 20 to 25 minutes; unmold. Prepare Creamed Eggs; serve in center of hot muffing ring. 6 servings.

CREAMED EGGS

1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of chicken soup
3 hard-cooked eggs, sliced
6 to 8 pimiento-stuffed olives, sliced
2 tablespoons chopped onion
⅛ teaspoon poultry seasoning

Heat frozen peas and soup in 2-quart saucepan over medium heat, stirring occasionally. Fold in eggs, olives, onion and poultry seasoning; reduce heat. Simmer uncovered 3 to 5 minutes.

©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Escargots à la Caudéran (Snails, Cauderan Style)

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Ingredients:
2 slices ham
2 cloves garlic
10 shallots
1 Tablespoon lard
½ cup crumbled stale bread
1 cup dry white wine
1 cup chicken bouillon
1 bay leaf
1 sprig, or ½ teaspoon dried thyme
salt, pepper
4 dozen canned snails (without shells)

Instructions:

  1. Chop the ham, garlic, and shallots, and sauté in melted lard in a frying pan. Do not brown.
  2. Add the crumbled bread to the frying pan. Pour in the wine and bouillon. Add the bay leaf, thyme, salt and pepper.
  3. Place the snails in the sauce, cover, and simmer for one hour. Stir occasionally.
  4. Serve hot.

Although live snails are used in France, they are not available in America. Canned snails are sold either in their shells, or plan, without shells.

©️ 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.

Shrimp Louis Salad

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4 cups bite-size pieces lettuce, chilled
1 pound cooked shrimp, chilled
¾ cup sliced celery
4 hard-cooked eggs, quartered
8 asparagus spears
4 marinated artichokes, cut in half

Louis Dressing:
¾ cup mayonnaise or salad dressing
½ cup chili sauce
1 tablespoon chopped chives
½ teaspoon Worcestershire Sauce
¼ teaspoon salt

Prepare dressing at 30 minutes ahead of serving time. Mix all ingredients and chill. Place lettuce on individual plates. Arrange remaining ingredients on lettuce. Serve with Louis dressing. Note: Cherry tomatoes, olives, radishes, and avocado slices are also suitable for this salad.

Serves 4
Preparation time: ½ HR.
Approximate calories per serving: 500

SUGGESTED MENU
Cream of Potato Soup
Peach Shortcake
Shrimp Louis Salad

©️ 1973 Curtin Publications, Inc. New York, N.Y.

Hake with Tomato and Caper Sauce

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Cooking time: 30-35 mins.
Preparation time: 6-7 mins.
Main cooking utensil: Shallow casserole with lid
Oven temperature: 350-375°F.
Oven position: above center

For 2 servings you need:
2 hake steaks
3 tablespoons butter
1 onion
6-oz. can tomatoes
seasoning
2 teaspoons capers

Garnish:
lemon
parsley

  1. Wipe the fish and put into the buttered casserole.
  2. Peel and grate or chop the onion.
  3. Open the can of tomatoes, tip into a bowl. Chope the tomatoes with a knife and fork.
  4. Add the onion and pour this mixture over and around the pieces of hake.
  5. Season the fish and sauce, top with the remainder of the butter, add the capers.
  6. Cover the casserole and cook for 30-35 minutes in a 350-375°F. oven until the fish is tender.

TO SERVE: In the casserole with wedges of lemon and parsley.

TO VARY: Lift the fish onto a serving dish. Sieve the tomato mixture, reheat and serve.

Use steaks of cod, fresh haddock, or other white fish.

Use 4-5 fresh skinned tomatoes, chopped and blended with ⅓ cup water in place of canned tomatoes.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Jellied Salmon Loaf

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2 envelopes unflavored gelatin
½ cup cold water
1½ cups boiling water
¼ cup lemon juice
1 tablespoon vinegar
2 teaspoons salt
1 cup chopped celery
½ medium cucumber, chopped
½ medium cucumber, thinly sliced
2 cans (15½ ounces each) red salmon, drained, flaked, and boned
Lettuce leaves
Sauce (below)

Sprinkle gelatin on cold water to soften. Stir boiling water gradually into gelatin; stir until gelatin is dissolved. Mix in lemon juice, vinegar and salt; cool.

In another bowl, mix celery and chopped cucumber. Arrange cucumber slices in bottom of loaf pan, 9x5x3 inches. Layer half of the salmon, the cucumber celery mixture and remaining salmon on slices. Pour gelatin on salmon. Chill until set; refrigerate no longer than 24 hours. Prepare sauce.

Just before serving, loosen loaf from mold; invert onto lettuce-lined serving place. Garnish with olives if desired. Serve sauce with loaf. 8 servings.

SAUCE

¾ cup dairy sour cream
½ green pepper, finely chopped
2 teaspoons snipped parsley
2 teaspoons snipped chives
½ teaspoon salt
Dash of pepper

Mix all ingredients; cover and refrigerate.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chicken Kiev (Kotleta po kievski)

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6 servings

You will need
5 oz. butter
6 chicken breasts, boned (each 4 oz.)
6 chicken fillets
6 chicken legs without meat, boiled
¾ cup flour
2 egg, mixed with little milk
little bread crumbs
6 white bread slices, crusts trimmed
vegetable oil for frying
salt
pepper

Garnish:
8 tablespoons canned green peas
2 medium carrots, sliced and glazed*
6 small tomatoes
6 lemon slices
pickled cucumber
little watercress

*Carrots steamed in butter and glazed with a little sugar. (See Recipe 8.)

Divide the butter into 4, and shape each into a thick stick. Let cool and harden.

Remove the ligaments from the chicken breasts and pound flat with the back of a knife. Season with salt and pepper. Also salt and pepper the chicken filets. Wrap the butter stick in the fillet, and then in the flattened breast. Shape each with chicken legs inserted.

Dredge with flour, beaten egg and bread crumbs. Repeat twice.

Deep-fry the bread slices in hot oil 300°F. until crisp. Then brown chicken cutlet.

Place chicken on fried bread slices and garnish with boiled green peas, glazed carrots, tomatoes, lemon slices, pickled cucumber and watercress.

Before eating, remove the bread slices from the chicken. Cut the chicken to spurt the melted butter, which is used as sauce.

©️Shufunotomo Co., Ltd., Japan 1973

Homard à la Crème (Lobster with Cream Sauce)

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Preparation time: 5 minutes
Cooking time: about 12 minutes
To serve: 2

You will need

1 freshly cooked lobster, about 1 lb
2 oz. butter
2 oz. button mushrooms, sliced
2 tablespoons brandy
2 tablespoons dry Madeira or sherry
salt and cayenne pepper
¼ pint (U.S. ⅝ cup) thick cream

Twist off the claws and with a large sharp knife split the lobster lengthwise down the back. Lay flat the two halves cut side uppermost and discard the stomach bag (from the head) and the black intestinal cord. Remote the tail and claw meat and cut into slant-wise slices.

Melt 1 oz. butter in a saucepan and over low heat cook the mushrooms for 1-2 minutes, remove and keep warm. Add the remaining butter and the lobster to the same pan, cover and heat gently for several minutes. Pour the brandy into a heated ladle, light with a match and pour flaming over the lobster. When the flames die, add Madeira or sherry, a little salt and one shake cayenne. Heat for a minute then add cream and cook gently, stirring frequently, until cream thickens. Return mushrooms to pan and spoon the mixture into lobster shells. Serve hot. Garnish with parsley, if liked.

©️Shufunotomo Co., Ltd., Japan 1968. English text ©️The Hamlyn Publishing Group Ltd., 1968

Ostpanerad Spätta (Cheese Breaded Spit)

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Preparation: approx. 10 min.
Cooking time: approx. 10 min.

Ingredients:
5-6 hg fresh or frozen plaice fillets
½ tbsp salt
1 tbsp melted butter or margarine
1 egg
white pepper
4 tbsp breadcrumbs
4 tbsp grated cheese (preferably manorhouse cheese)

Garnish:
1 lemon
anchovy fillets
olives or herbs

Preparation:

  1. Divide the fillets if they are too large.
  2. Rub them with salt and leave them to soak for a while.
  3. Mix the beaten eggs with a little melted butter and season with white pepper.
  4. Brush the fish with the mixture.
  5. Mix the flour and grated cheese. Turn the fish fillets in the mixture.
  6. Fry the fillets until crispy brown on both sides in a frying pan that is not too hot.
  7. Add the prepared garnish of a lemon slice with an anchovy fillet rolled around an olive.
  8. In the absence of olives, fill the anchovy roll with chopped herbs.
  9. Serve freshly boiled potatoes and preferably a fresh green salad too.

Poorly translated from the original Swedish using Google Translate

©️Hemmets Journal AB S/K/2

Meat Loaf Roll

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1 package (10 ounces) frozen leaf spinach or chopped broccoli
2 pounds ground beef
2 eggs
¾ cup soft bread crumbs (about 1 slice bread)
¼ cup catsup
¼ cup milk
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano leaves
1 teaspoon salt
1 package (3 ounces) smoked sliced ham
3 slices mozzarella cheese, each 3×3 inches, cut diagonally into halves (optional)

Rinse frozen spinach under cold water to separate; drain. Mix ground beef, eggs, bread crumbs, catsup, milk, ½ teaspoon salt, the pepper and oregano. Pat beef mixture into rectangle, 12×10 inches, on piece of aluminum foil, 18×15 inches.

Arrange spinach on beef mixture to within ½ inch of edges; sprinkle with 1 teaspoon salt. Arrange ham on spinach. Roll up rectangle carefully, beginning at 10-inch side and using foil to lift. Press edges and ends of roll to seal. Cover and refrigerate no longer than 24 hours.

About 1¾ hours before serving, place meat loaf roll seam side down on rack in shallow roasting pan. Cook uncovered in 350° oven 1½ hours. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. (Center of meat loaf roll may be slightly pink due to ham.) 8 servings.

To serve immediately, do not refrigerate; cook uncovered in 350° oven 1¼ hours. Continue as directed.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chipped Beef in Popovers

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1 tablespoon butter
¼ pound dried beef, shredded
1 can (10½ ounces) condensed cream of mushroom soup
¼ cup white wine
½ cup shredded process American cheese
2 tablespoons snipped parsley
1 tablespoon chopped pimiento
Popovers (below)

Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook , stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers. 4 servings.

POPOVERS

2 eggs
1 cup milk
1 cup Gold Medal Wondra flour
½ teaspoon salt

Heat oven to 450°. Grease 6 deep custard cups (5 ounces) or 8 medium muffin cups. with fork, beat eggs slightly; add milk, flour and salt. Beat just until smooth. Do not overbeat.

Fill custard cups ½ full, muffin cups ¾ full. Bake 25 minutes. Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. 6 to 8 popovers.

The quick-mixing flour blends in seconds with cold milk and no lumps; Popovers rise sky-high because you needn’t overbeat them.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.