Tag Archives: vintage recipe cards

Chili Dog Soup

Leave a reply

chili_dog_soup

1 pound ground beef
1 pound frankfurters (8-10), cut in 1-inch diagonal slices
1 28-ounce can tomatoes, cut up
2 16-ounce cans dark red kidney beans
2 15-ounce cans tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dry mustard
1 large bay leaf
1 cup shredded American cheese (4 ounces)
1/2 cup chopped onion
Corn chips

In Dutch oven brown the ground beef; drain off excess fat. Stir in frankfurters, undrained tomatoes, undrained kidney beans, tomato sauce, chili powder, salt, dry mustard, and bay leaf; simmer, covered, 30 minutes, stirring occasionally. Remove bay leaf. Serve in bowls; top with cheese, onion, and corn chips. Makes 12 servings.

Cream of Celery Soup

1 1/2 cups chopped celery
1/3 cup chopped onion
3 cups milk
3 tablespoons all-purpose flour
1/8 teaspoon white pepper
2 tablespoons butter or margarine

In 2-quart saucepan combine celery, onion, and 1/2 teaspoon salt; add 1 cup water. Cover and simmer about 15 minutes or till vegetables are tender. Do not drain. Add 2 1/2 cups of the milk. Blend the remaining 1/2 cup milk, the flour, white pepper, and 1/2 teaspoon salt; add to celery mixture. Cook, stirring constantly, till thickened and bubbly. Stir in butter. Season to taste. Makes 6 servings.

© Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Clam-Baked Lobster

Leave a reply

clambake

1 large or 2 small live lobsters
1 beaten egg
1/2 of a 10 3/4-ounce can (about 2/3 cup) condensed cream of celery soup
1 tablespoon snipped parsley
1/4 teaspoon onion salt
Dash freshly ground black pepper
1 7 1/2-ounce can minced clams
2 cups plain croutons
1 tablespoons butter or margarine, melted

Select active lobsters; plunge head first into enough boiling salted water to cover. Cook 2 minutes. Remove from pan; place lobsters, back shell down, on cutting board. With sharp knife, split soft undershell lengthwise from head to tail (remove head if you wish). Using shears, snip out undershell membrane on tail section. Discard all organs in body section except brownish green liver and red coral roe. Remove black vein that runs down tail. Crack claws. Place, cut side up, in shallow baking pan. Combine egg, soup, parsley, onion salt, and pepper (and liver and roe, if desired). Drain clams, reserving 2 tablespoons of liquid. Stir clams and reserved liquid into soup mixture with croutons, tossing to coat. Spoon into lobsters, over body cavity and tail. Bake at 350° oven for 30 to 35 minutes. Drizzle with melted butter or margarine during baking. Garnish plate with curly endive and serve with additional melted butter for dipping, if desired. Makes 2 servings.

©Meredith Coporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Cranberry-Apple Leg of Lamb

1 Reply

cranberr_apple

1 whole leg of lamb, trimmed
2 cloves garlic, crushed
Salt, pepper, paprika
1-pound can whole cranberries
1/2 cup applesauce
1/2 teaspoon cinnamon
1 teaspoon grated lemon rind

Preheat oven to 325°. Rub lamb with garlic; sprinkle with salt, pepper and paprika. If available, insert meat thermometer so tip is in the center of the thickest part of meat and does not touch bone or rest on fat. Roast in oven until thermometer reads 150° (about 1/2 hour before done). Blend together cranberries, applesauce, cinnamon and lemon rind; pour over lamb. Return to oven and bake until thermometer reads 175° (allow 25 to 30 minutes per pound of meat). This makes a medium-done leg of lamb (for rare, finished temperature should read 140° to 150°; for well-done, 180°).

Serves 8 to 10
Preparation time: 2 1/2 to 3 HR
Approximate calories per serving… 275

SUGGESTED MENU
Tossed Green Salad
Turnip Cups with Peas
Cranberry-Apple Leg of Lamb
Trifle

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Paella, Portuguese Style

Leave a reply

Paella-Port

2 (2-lb size) broiler fryers, each cut into 8 pieces
1/2 cup olive or salad oil
1 lb lean pork, cut in 1-inch cubes
2 cups chopped onion
2 cloves garlic, crushed
1/4 teaspoon pepper
1 teaspoon dried oregano
2 teaspoons salt
2 cups raw long-grain white rice
1/2 teaspoon saffron
1 lb Italian sausages, halved
2 medium-size fresh tomatoes, peeled and chopped
1 bay leaf
3 cans (10 3/4-oz size) condensed chicken broth
1 1/2 lb large shrimp, shelled and deveined
1 pkg (10 oz) frozen peas, thawed
1/2 jar (4-oz size) pimientos
2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet; brown well on all aides. Remove.

3. To drippings in skilled, add onion, garlic, pepper, and oregano, sauté, stirring, 5 minutes, until onion is golden. Add salt, rice and saffron; cook, stirring – about 10 minutes.

4. Meanwhile, in another skillet, brown sausages, turning on all sides – about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375F.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture and bring to boiling. Add shrimp, spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve: Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Easter Madeira Cake

Leave a reply

easeter_madeira_cake

Cooking time: 1 1/4 – 1 1/2 hours
Preparation time: 30 mins
Main Cooking Utensils: 7- to 8-in spring form pan
Oven temperature: 325-350°F
Oven position: center

For 8-10 servings you need:
3/4 cup butter or margarine
3/4 cup sugar
grated rind of 1 lemon
4 eggs
2 cups all-purpose flour
2 teaspoons double-acting baking powder

Filling:
1 lb. baking apples
3 tablespoons water or lemon juice
1/4 cup sugar
1/3 cup apricot jam

Almond paste:
2 cups ground almonds
few drops almond extract
1/2 cup sugar
scant cup sifted confections’ sugar
2 egg yolks

Glaze:
1 egg white

1. Cream the butter or margarine, sugar and lemon rind until soft and light.

2. Gradually beat in the eggs, fold in the sifted flour and baking powder.

3. put the mixture into the greased and floured pan and bak in 325-350°F oven (check temperature carefully and reduce the heat after 45 minutes to 1 hour if necessary).

4. Turn out and allow to become quite cold before filling.

5. Meanwhile peel and slice the apples and cook with the water or lemon juice and sugar to a thick smooth pulp.

6. Split the cake through the center. then spread with half the jam and the applesauce.

7. Mix ingredients for almond paste together.

8. Roll out nearly three fourths of the almond paste and make into a 7- to 8-inch round (the size of the cake).

9. Spread the top of the cake with jam then with almond paste round.

10. Roll the remaining almond paste into small balls, put on top of the cake.

11. Brush with egg white and brown under broiler set to a low heat. Decorate as wished.

Printed in Canada. © Copyright The Hamlyn Publishing Group, Ltd. 1972

Sweet Potato-Turkey Pie

1 Reply

sweet_potato_turkey_pie

3 tablespoons butter or margarine, melted
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 17-ounce can sweet potatoes, drained and mashed
1/2 cup chopped onion
2 cups diced cooked turkey
1 10 3/4 ounce can condensed cream of mushroom soup
1 8-ounce can whole kernel corn, drained
1 8-ounce can peas, drained
1 small tommato, peeled and diced

Beat 2 tablespoons of the butter, spices, and 1/4 teaspoon salt into potatoes. Line a 9-inch pie plate with potato mixture, building up edges 1/2 inch. Cook onion in remaining 1 tablespoon butter till almost tender. Stir in turkey, soup, corn, peas, tomato, and 1/4 teaspoon salt. Spoon into potoato shell. Bake in 350° oven for 35 minutes. Trim with tomato and parsley, if desired. Makes 6 servings.

TURKEY HASH – OVEN-STYLE

1 1/2 cups coarsely ground cooked turkey
1 cup cubed cooked potato
1 5 1/3 ounce can (2/3 cup) evaporated milk
1/4 cup finely snipped parsley
1/4 cup finely chopped onion
1 teaspoon worcestershire sauce
1/4 teaspoon ground sage
1/4 cup finely crushed saltine crackers (about 7 crackers)
1 tablespoon margarin or butter, melted

Stir together first 7 ingredients, 1/2 teaspoon salt, and dash pepper. Turn into greased 1–quart casserole. Toss together crumbs and margarine; sprinkle atop hash. Bake, uncovered, in 350° oven about 30 minutes or till heated through. Makes 4 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Glazed Ham Ring

2 Replies

glazed_ham_ring

2 beaten eggs
1/2 cup milk
1 1/2 cups soft bread crumbs (2 slices bread)
1/2 cup chopped onion
1 1/2 pounds ground fully cooked ham
1 1/2 pounds ground pork
Glaze

Combine eggs, milk, crumbs and onion. Add ground meats, mixing well. Press mixture into lightly oiled 6-cup ring mold. Invert on shallow baking pan, remove mold. Bake in 350° oven for 45 minutes. Meanwhile, prepare Glaze. Spoon some of the Glaze over ham ring. Continue baking about 30 minutes longer; repeat spooning glaze over meat several times, using all of the glaze. Serves 8 to 10.

Glaze: Blend 1/2 cup packed brown sugar and 1 tablespoon prepared mustard. Stir in 2 tablespoons vinegar and 1 tablespoon water.

CURRY-HORSERADISH-SAUCED PORK

Combine 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper; rub over one 4- to 5-pound boneless pork loin roast. Place meat on rack in shallow roasting pan. Insert meat thermometer. Roast, uncovered, in 325° oven for 2 1/2 to 3 hours or till meat thermometer registers 170°. Remove meat to hot platter, keep warm. Skim fat from pan juices; measure pan juices. Add enough milk to make 1 1/4 cups liquid; set aside.

In medium saucepan cook 1/2 cup chopped onion and 2 to 3 teaspoons curry powder in 2 tablespoons butter or margarine till onion is tender but not brown. Stir in 2 tablespoons all-purpose flour and 1/4 teaspoon salt; add milk mixture all at once. Cook and stir till bubbly. Stir in 1/2 cup dairy sour cream and 1 tablespoon prepared horseradish. Heat through but do not boil. Spoon a little gravy over roast; pass the remaining gravy. Makes 10-12 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Steak Diana With Curried Pears

Leave a reply

steak_diana

2 tablespoons butter or margarine
2 8-ounce cubed steaks
2 tablespoons sweet sherry
3 tablespoons chopped green onions
1 tablespoon chopped parsley
1 2-ounce can mushrooms, drained
1 tablespoon Worcestershire sauce
Salt and pepper
1 fresh pear
1/4 cup crushed pineapple
1 tablespoon brown sugar
1/2 teaspoon curry powder

Melt butter or margarine in a heavy skillet, add steaks and saute quickly on both sides until brown. Add remaining ingredients and heat through. Serve sauce over meal.

Curried Pears: Cut pear in half and remove cored. Mix pineapple, brown sugar and curry powder together. Fill pear cavities with mixture and broil – about 4 inches from heat – for 10 to 15 minutes or until pear is tender. * Recipe can be doubled for 4 servings.

Serves 2
Preparation Time: 25 Min.
Approximate calories per serving… 400

SUGGESTED MENU
Steak Diane [SIC] with Curried Pears
Baked Potatoes
Steamed Broccoli
Lemon Pie

From the Kitchens of Dorothy Taylor

© 1973 Curtis Publications, Inc. New York, N.Y. Printed in U.S.A.

Creamy Cheese Pie

Leave a reply

creamy_cheese_pie

1 1/3 cups zwieback crumbs
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup melted butter or margarine
4 3-ounce packages cream cheese, softened
2 eggs
1 teaspoon lemon juice
1 teaspoon grated lemon rind
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
Cocktail cherries, spearmint leaf candies (optional)

Preheat oven to 350°. Combine crumbs, brown sugar, cinnamon and melted butter; press into a 9-inch pie pan. Reserve 2 tablespoons of mixture for decoration on finished pie. Beat cream cheese, eggs, lemon juice and rind, sugar and vanilla together until smooth and creamy.

Pour into prepared crust and bake 30 minutes. Spread sour cream on top of pie and chill several hours before serving. If desired, decorate top of pie with cocktail cherries, pieces of green spearmint leaf candies and a sprinkling of reserved crumbs.

Serves 10 to 12
Preparation time: 45 MIN.
Approximate calories per serving… 300

HELPFUL HINT: For variety, 1 tablespoon of white raisins, candied orange peel and citron may be included in the filling; or fruit toppings such as pineapple, cherry, blueberry, strawberry or peach – can be served over the pie.

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Quiche Lorraine

Leave a reply

quiche_lorraine

Pastry for one-crust, 9-inch pie shell
2 tablespoons butter
1/2 cup finely chopped onion
1/2 pound bacon, crisply fried and crumbled
1 1/4 cups Swiss cheese, grated
4 eggs
2 cups cream
1 teaspoon salt
1/8 teaspoon pepper

Heat oven to 425°. Prepare pastry, following recipe directions. Roll out 1/8 inch thick and line a 9-inch pie plate. Bake in hot oven 5 minutes. Cool and put in the freezer for at least 1 hour. Sauté onions in butter until transparent. Sprinkle bacon, cheese and onion in bottom of frozen shell. Beat eggs, cream and seasonings; add to pie shell. Put on a flat shelf in freezer; wrap when frozen. To serve: Heat oven to 425° and bake 15 minutes; reduce heat to 350° and bake for 50 minutes or until knife inserted 1 inch from edge comes out clean. NOTE: To bake without freezing, reduce final baking time to 30 minutes.

Serves 6
Preparation time: 2 Hr., 40Min.
Approximate calories per serving… 500

SUGGESTED MENU
Quiche Lorraine
Tomato Cup with Vegetable Salad
Peaches with Cherry Sauce

From the Kitchens of Dorothy Taylor

HELPFUL HINT: Ham or lobster may be substituted for bacon.

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.