Tag Archives: vintage recipe cards

Ladies’ Seafood Thermidor

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ladies_seafood

2 cans (4 ounces each) sliced mushrooms
2 tablespoons butter or margarine
4 cans (about 10 ounces each) condensed cream of shrimp soup
2 cans (7 1/2 ounces each) crabmeat, drained and cartilage removed
4 cans (4 1/2 ounces each) shrimp, drained
2 cans (5 ounces each) lobster, drained and broken apart
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne red pepper
1/4 cup sherry
Crisp Croustades (below)

In Dutch oven or roasting pan, cook and stir mushrooms (with liquid) in butter until heated through. Stir in remaining ingredients except sherry and croustades. Heat to boiling, stirring constantly. Stir in sherry. Serve over croustades. 12 servings.

Crisp Croustades

Heat oven to 375°. Cut 3 unsliced loaves sandwich bread into 2-inch slices. With cookie cutter or cardboard pattern, cut slices into rounds. Cut out center of each round, leaving 1/2 inch thick wall on bottom and sides. Brush tops and sides or rounds with melted butter or margarine. Bake on ungreased baking sheet 12-15 minutes or until golden. About 15 croustades.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Scalloped Potatoes & Tongue

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scalloped_potatoes_tongue

2 to 2 1/2-pound fresh beef tongue
1 tablespoon salt
Water
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
4 cups pared,thinly sliced potatoes
1/2 cup finely chopped onion
1 1/2 cups hot milk
1/4 cup Dijon mustard

Wash tongue well. Place in a large kettle with 1 tablespoon salt and water to cover. Bring to a boil; skim foam. Lower heat, cover and simmer 3 hours. Drain, reserving 2 tablespoons cooking liquid. Cover with cold water to cool, drain and peel off skin. Slice thin and set aside.Preheat oven to 350°. Melt butter in a saucepan over low heat; blend in flour, 1 teaspoon salt and pepper. Cook over low heat, stirring, until mixture is thick and bubbly. Slowly add milk; stir and heat to boiling. Arrange 1/2 potatoes in a greased casserole and top with 1/2 the onion, 1/4 teaspoon dill and 1/2 the white sauce. Repeat with remaining ingredients. Cover and bake 30 minutes. Uncover and bake 60 minutes longer until potatoes are tender (20 minutes before the end of the cooking time, mix reserved liquid with mustard, brush over tongue slices and arrange tongue on top of potatoes.)

Serves 6 to 8
Preparation time: 3 1/2 HR.
Approximate calories per serving… 315

SUGGESTED MENU
Tomato Juice
Scalloped Potatoes and Tongue
Cointreau Glazed Carrots
Zucchini Salad
Strawberry Sundae

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

Apple Filling/Apple Crisp

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apple_pie_filling

Apple Filling

2 1/2 cups granulated sugar
2 cups packed light brown sugar
1 cup cornstarch
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1/2 quarts water
2 tablespoons lemon juice
6 quarts thinly sliced pared tart apples (about 7 1/4 pounds)
6 Quart jars

Mix sugars, cornstarch, salt, cinnamon and nutmeg in 4-quart Dutch oven; stir in water. Heat to boiling, stirring frequently; reduce heat. Cook stirring constantly, until thickened and bubbly, about 5 minutes. Stir in juice.

Pack hot jars 1/2 full with apple slices. Pour on enough hot syrup to cover slices; remove air bubbles with rubber scraper. Continue packing jars 1/3 at a time with apple slices and syrup. When filled within 1 inch of tops, seal. Process in boiling water bat 20 minutes. 6 Quarts.

Apple Crisp

1 quart Apple Filling (above)
3/4 cup oats
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter of margarine softened

Heat oven to 375°. Spread Apple Filling in greased baking dish. 8x8x2 inches. Mix remaining ingredients; sprinkle on filling. Bake 35 minutes. 6 servings.

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

Garden Salad Mold

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garden_salad_mold

Preparation time: 20 to 25 min.
Chilling times: 2 hrs. or overnight

The fresh flavors of cucumbers, green peppers, green onions and celery are combined together in an easy make-ahead salad that can be molded into attractive individual salad molds.

For 4 servings you will need:
1pkg. (3 oz.) lemon-flavored gelatin
1/2 tsp. each dried chervil and tarragon leaves
1 cup boiling water
1 cup sour cream
2 Tbsp. tarragon-flavored vinegar
1/4 tsp. salt
3/4 cup finely diced celery
1/2 cup finely diced radishes
1/2 cup finely diced cucumbers (pared and seeded)
1/4 cup each finely diced green pepper and green onion
Lettuce to line plates
Paprika Dressing (recipe follows)

Paprika Dressing: In saucepan, heat 1/2 cup sugar and 1/4 cup lemon juice just until sugar is dissolved. Add 1 tsp. celery salt, 1 tsp. paprika, 1 tsp. Dijon-style mustard and 1/2 tsp. grated onion. Slowly add 1 cup salad oil while beating until dressing is thick. Makes 1 1/2 cups.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients and use a 6 to 8-cup mold.

Preparation:

1. In mixing bowl, stir lemon gelatin with chervil and tarragon. Add boiling water. Stir until gelatin is dissolved.

2. Cool in refrigerator or over ice until syrupy. Stir in sour cream, vinegar and salt. Fold in vegetables.

3. Pour into 4 lightly oiled individual molds or a 3 to 4-cup mold. Cover and chill 2 hrs. or overnight.

4. Unmold onto individual serving plates or large platter lined with lettuce. Serve with Paprika Dressing.

Good served with: Summer picnic menus or patio barbecue meals.

©MCMLXXXIV My Great Recipes All Rights Reserved. Printed in Holland.

Cucumber-Yogurt Salad

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cucumber_yogurt
Preparation time: 15 min.
Chilling time: 30-45 min.

This particular cucumber salad originated in Europe but it almost as popular in our country. A delight for a weight-watcher since cucumbers are very low in calories.

For 4 servings you will need:

3 cucumbers, about 8 inches each
2 Tbsp. salt
Cold water
1 cup natural yogurt or sour cream
1 Tbsp. fresh lemon juice or 1/2 Tbsp. cider vinegar
1/2 tsp. lemon pepper or freshly ground pepper
Chopped fresh chives, dill or parsley for garnish, optional.

Preparation:

1. Wash and peel cucumbers, Cut into wafer-thin slices. Put into a bowl.

2. Sprinkle with salt. Cover and let stand in refrigerator for about 30 min.

3. Rinse cucumber in very cold water, preferably with some ice cubes. Drain. Chill again.

4. Meanwhile mix yogurt or sour cream with lemon juice or vinegar.

5. Place cucumber in serving bowl. Top with yogurt mixture. Sprinkle with lemon pepper or ground pepper. Garnish with chives, dill or parsley, if you like.

Tips: When buying always look for firm, crisp and well shaped cucumbers with a bright green color.

For 2 servings: Half of the ingredients

For 8 servings: Double the ingredients

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Chip ‘N Granola Bars

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chip-N-granola

1/3 cup shortening
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) semisweet chocolate chips
1 cup granola (any flavor)

Heat oven to 375°. Grease baking pan, 13 x 9 x 2 inches. Mix shortening, butter, sugars, egg and vanilla thoroughly. Stir in remaining ingredients. Spread dough in pan. Bake until light brown, 20 to 25 minutes. Cut into 3 x 1 1/2 inch bars. 2 Dozen Bars.

* If using self-rising flour, omit baking soda and salt.

Chip ‘n Nut Bars: Substitute 1 package (4 ounces) shelled sunflower nuts for the granola.

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

Steamed Lobster Chinois

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steamed_lobster_chinois

1 (2-pound) lobster (1 pound with shell removed)
2 tablespoons chicken bouillon
1 tablespoon chives
1 tablespoon lemon juice
1/2 teaspoon salt

With cleaver, chop lobster in half lengthwise, through the shell. Remove innards. Split claws. Place lobster, meat side up, on heat-proof platter. Combine bouillon, chives, lemon juice and salt; pour over lobster. Cover and steam on rack over boiling water, until shell is bright red, about 15 minutes. Serve with Seafood Dip Sauce (see recipe below). Makes 2 dinner servings.

Seafood Dip Sauce

1/2 cup soy sauce
1 teaspoon dry mustard

Combine soy sauce and mustard. Makes 2 servings, about 1/4 cup each.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Pigs In Blankets

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pigs_in_blankets

Heat oven to 450°.
Stir together with fork in bowl to form a soft dough:
2 cups Bisquick baking mix
1/2 cup cold water

Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough with lightly floured stockinet-covered rolling pin into square, 12×12 inches.

Cut square into 12 equal rectangles by cutting into 4 long strips, then cutting each strip crosswise into rectangles, 4×3 inches.

Wrap each rectangle of dough around 1 frankfurter.

Pinch edge of rectangle into dough to seal. Place on ungreased baking sheet. Bake 15 minutes. Serve hot with catsup. 12 servings.

To knead,fold dough in half, then push it down and away from you with the heals of your hands. Turn dough over and repeat. To prevent dough from sticking, cover the board with a pastry cloth or a clean dish towel, tucking the ends under. Sprinkle with a little flour and rub it in well.

@ocpy;Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Celebration Basket

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celebration_basket

Cooking time: 3-4 hours
Preparation time: 20 mins.
Main cooking utensils: 2 baking sheets, wax paper
Oven temperature: 225-250°F
Oven position: center

For 10 servings you will need:
4 egg whites
1 cup sugar

little whipped cream

Almond paste fruits:
almond paste
food colorings
cloves
sugar

1. Whip egg whites very stiffly.

2. Gradually beat in half the sugar, then fold in the remainder.

3. Place an 8-inch round of wax paper on one of the baking sheets, cover with meringue, build up sides slightly.

4. Pipe two handles onto wax paper placed on second baking sheet.

5. Dry out for time and temperature given, store in airtight tin until ready to fill.

TO SERVE: Stick the handles together and to the sides of the basket with a little cream. Fill basket with almond paste fruits, hazelnut fudge,brandy pennies and chocolate truffles.

Almond paste fruits: Form almond paste into desired shapes, tint with food colorings – apples green with a clove for based; orange food coloring for oranges; pears a saffron yellow with a clove for base. Sprinkle with sugar.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967.

Easter Sponge Ring

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easter_sponge_ring

Cooking time: 30 mins.
Preparation time: 45 mins.
Main cooking utensil: 9-in. ring mold or tube pan about 3-in. deep.
Oven temperature: 325-350°F.
Oven position: center

For 10-12 servings you need:
4 eggs
2/3 cup sugar
3/4 cup all-purpose flour sifted with 3/4 teaspoon double-acting baking powder
1/4 cup cornstarch
1 tablespoon warm water

Filling and decoration:
1 1/4 cups whipping cream
2 tablespoons sugar
1/3-1/2 cup semi-sweet chocolate pieces
small Easter eggs and chickens

1. Separate the egg yolks from the whites.

2. Beat the yolks and sugar until thick and fluffy.

3. Sift the flour and baking powder with cornstarch.

4. Fold into the egg yolks with the water.

5. Lastly add the stiffly beaten egg whites.

6. Spoon into the greased and floured pan and bake in a 325-350°F. oven until firm and golden.

7. Leave for a few minutes then turn out and cool on a wire rack.

8. Whip and sweeten the cream.

9. Split the ring and spread with half the cream.

10. Put the ring together and place on dish with rounded side uppermost.

11. Put the cream into a pastry bag with a writing pipe.

12. Pipe a design with the cream. Sprinkle with the grated chocolate.

13. Fill the center with small Easter eggs and chickens.

TO SERVE: When fresh for dessert or tea.

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