Tag Archives: vintage recipe cards

Crown Roast of Lamb

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crown_roast_lamb

1 (2 1/2 pound) trimmed crown roast of baby lamb
Salt to taste
Pepper to taste
2 tablespoons vinegar
6 cups eggplant (1 1/2 pounds), cubed
4 ounces diced onion
1 medium green pepper, seeded and diced
1 medium tomato, peeled and diced
1/2 teaspoon basil
12 mushroom caps, (optional)

Season crown with salt and pepper. Sprinkle with vinegar. In a non-stick skillet, cook eggplant, onion and green pepper until vegetables are tender. Add tomato. Season with salt, pepper, and basil. Cook until vegetables are done.

Roast lamb on a rack, in 325° F oven until done, about 1 hour. Arrange lamb in crown on platter. Pile stuffing mixture into center of crown of lamb, covering bone tips with mushroom caps, if desired. Carve between rib bones. (Weight Watchers® Members: Weigh portions.) Make 4 dinner servings.

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

Spaghetti with Meat Balls – Half Hour Sauce

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spaghetti_meatballs

1/4 cup minced onion
1 clove garlic, minced
1/4 cup olive oil or cooking oil
2 cans (6 oz. ea) tomato paste
3/4 cup water
1 can (29 oz.) tomatoes
1 bay leaf
1 1/4 tsp. salt
1/2 cup minced onion
1 1/2 lb. ground beef
1/8 tsp. pepper
1/4 tsp. marjoram
1/3 cup minced parsley
1 egg, slightly beaten
1 slice bread, coarsely crumbled
Hot cooked spaghetti
Grated Parmesan cheese

Sauté the 1/4 cup onion and garlic in 1 tablespoon of the olive oil until lightly browned. Put into a sauce pot. Add tomato paste, water, tomatoes, bay leaf and 1/4 teaspoon of the salt. Bring the mixture to a boil; reduce heat to low and simmer.

Meanwhile, heat another tablespoon oil in the skillet. Add the 1/2 cup onion; cook, stirring occasionally, until soft. Combine the onion, remaining 1 teaspoon salt, beef and next 5 ingredients. Shape meat mixture into bite-size balls. Heat the remaining oil in the skillet. Brown the meat balls in the oil, turning often to brown evenly. Add browned meatballs to the sauce. Cook sauce with meat balls 3/4 hour longer or until sauce has thickened and meat balls are cooked. Stir sauce occasionally. Arrange spaghetti on a platter. Spoon sauce over it and arrange meat balls around outer edge of platter. Serve with grated Parmesan cheese. Makes 8-10 servings.

Half Hour Sauce

Mince 1 garlic clove and chop 1 medium onion; brown in 2 Tbsp. olive oil. Add contents of 2 cans (8 oz. ea.) tomato sauce, 3/4 cup water, 1/2 tsp. oregano. Simmer sauce over low heat, stirring occasionally, about 30 minutes. Makes about 1 cup.

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

New Year’s Eve Bubbly & Cassoulet

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new_year_bubbly

Cassoulet, the French triumph over baked beans, is an enviable dish to serve at a New Year’s party; if you plan ahead, you will reserve 2 cups of the Christmas goose meat to lend an inimitable touch to the cassoulet. Ham Madrielene and Russian Salad complement Cassoulet most favorably for a New Year’s Eve buffet dinner to serve 24.

2 pounds dried Great Northern beans
12 cups water
3 pounds pork sausage links
2 pounds boneless beef chuck, cut into 1 inch cubes
1 pound bacon, chopped
2 cups cooked goose meat
4 cups chopped onion
6 cloves garlic, minced
2 teaspoons rosemary
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon cayenne
2 cups dry red wine
3 cups bean liquid
2 cups tomato paste

Wash beans; place in stock pot and add water; bring to boil. Boil 2 minutes only; remove from heat and let stand 1 hour. Bring to low boil and simmer until tender; about 3 hours. Drain beans. Preheat oven to 350 F.

Cut sausage links in half and brown in skillet; remove and drain. Brown beef and bacon; drain. Place beef, bacon, goose, onions, garlic and seasonings in 6-quart casserole; add wine and bake in 350F oven 1 hour.

Add beans, sausage, and tomato paste. Stir lightly; add 1 cup bean liquid; bake, covered 1 1/2 hours or until beans are tender. For crisp crunchy top, bake uncovered last 30 minutes.

Copyright ©1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Stuffed Pepper Casserole

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stuffed_pepper_casserole

6 large green peppers (about 2 1/2 lb)
2 tablespoons margarine, melted
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb) tomatoes, undrained
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 lb ground chuck
1 1/2 cups cooked white rice

1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers.

2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat, and simmer 5 minutes. Drain peppers; set aside.

3. In hot margarine in medium skillet, sauté chopped green pepper, onion and celery, 3 to 5 minutes, until tender.

4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teapoons salt, and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.

5. Preheat oven to 350F.

6. Meanwhile, in large mixing bowl, combing egg, remaining salt and pepper, and Worcestershire. Beat with spoon to blend.

7. Add chuck, rice, and 1 cup of tomato mixture, mixing well.

8. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers.

9. Bake, uncovered, 1 hour.

Makes 6 servings.

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

Christmas Candle Salad

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christmas_candle_salad

1 1/2 envelopes ( 1 1/2 tablespoons) unflavored gelatin
1/3 cup cold water
2 cups canned cranberry juice cocktail
4 ripe bananas
8 salted almonds
Mayonnaise
Salad greens

Soften gelatin in cold water. Heat cranberry cocktail to boiling; add to gelatin and stir to dissolve gelatin. Pour into 8 small, star-shaped molds. Chill until firm; unmold. Cut out and remove a small circle from center of each star the same diameter as the bananas. Peel bananas; cut in halves, crosswise. Insert 1/2 banana in center of each of each star as shown. Top each “cancdle” with a salted almond for a “flame”. Add a little mayonnaise to look like melted wax. Serve on salad greens with mayonnaise. Makes 8 servings.

Cherry and Banana Mold

Dissolve the contents of 1 package (3 ounces) lemon-flavored gelatin in 1 cup of boiling water; add and stir in 1 cup cold water. Chill gelatin, stirring often, until thick but not set. Fold in 1/2 cup well-drained, halved, canned pitted black cherries and 1 cup sliced ripe banana. Turn into 1-quart mold; chill until firm. Unmold, garnish with salad greens and serve. Makes 4 to servings.

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

Wassail

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wassail

6 cups apple cider or juice
1 cinnamon stick
1/4 teaspoon nutmeg
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon grated lemon eel
1 can (18 ounces) unsweetened pineapple juice (2 1/4 cups)
Orange Stars (below)
Cinnamon sticks

IN large saucepan, heat cider and one cinnamon stick to boiling; reduce heat. Cover; simmer 5 minutes. Uncover; stir in remaining ingredients except Orange Stars and cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl; float Orange Stars in bowl. Use cinnamon sticks as individual stirrers. 16 servings (about 1/2 cup each).

Orange Stars: Cut an orange into 1/4-inch slices. Insert 5 whole cloves at equal intervals in edge of each slice. Cut out a wedge peel and pulp between each 2 cloves.

Floating Cloved Oranges can be used instead or Orange Stars: Heat oven to 325°. Insert whole cloves about 1/2 inch apart in 3 oranges. Place in baking pan with just enough water to cover bottom of pan. Bake uncovered 30 minutes.

These oranges can be baked a day ahead. Cover and refrigerate until ready to serve.

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

Christmas Roast Pork

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christmas_roast_pork

10-to-12-lb bone-in fresh ham
1 cup pitted dried prunes
1 cup dried apricots
2 teaspoons salt
1/8 teaspoon pepper
1/2 cup unsifted all-purpose flour
2 cans (13 3/4 oz size) clear chicken broth
6 spiced crab apples
Parsley sprigs

1. Preheat oven to 325F. Wipe ham with damp paper towels. Trim fat to about 1/4 inch thickness, leaving any skin. Score fat into 1-inch diamonds.

2. With long, sharp knife, make deep slits to the bone, 2 to 3 inches apart, all over surface. Using fingers, push prunes and apricots alternately into slits. Rub surface with salt and pepper. Insert meat thermometer into thickest part of meat, being careful to avoid slits. Place roast, fat side up, on rack in shallow, open roasting pan.

3. Roast, uncovered, 2 hours. Drain off fat, and discard. Pour 1 cup water over roast; roast 1/2 hour longer. Pour 1 cup water over roast; repeat every 1/2 hour until meat thermometer registers 180F. (Total roasting time is approximately 6 hours.) If roast is getting too brown, place sheet of foil loosely over top. Remove roast to heated platter; keep warm.

4. Pour drippigns into 2-cup measure; let stand a few minutes. Skim off fat, and discard.

5. In small bowl, stir flour and 1 cup broth until smooth.

6. In medium saucepan, combine remaining broth and drippings. heat to boiling. Slowly add flour mixture, stirring constantly until mixture returns to boiling and thickens; reduce heat, simmer 5 minutes, stirring occasionally. Add salt to taste.

7 To serve roast: Skewer 2 apples on each of 3 wooden sewers. Insert skewers in bone end of ham. Garnish wish parsley. Pass gravy. Makes 10 to 12 servings.

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

Canberra Christmas Cracker

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canberra_christmas_cracker

This is a new way to present a rich fruit cake. Use a large loaf pan.

Cream 1 1/4 cups butter, 1 1/4 cups moist brown sugar, 1 tablespoon molasses, 1 tablespoon honey, and the grated rind of 1 lemon. Gradually beat in 6 large eggs mixed with 1/3 cup brandy or sherry. Stir in 3 cups all-purpose flour sifted with 1/2 teaspoon each grated nutmeg, mixed spice and ground cinnamon. Add 3/4 lb. seedless white raisins, 1 1/4 lb. currants, 1/2 lb. seedless raisins, 2/3 cup chopped prunes, 2/3 cup chopped dates, 2/3 cup chopped candied peel, 1 1/2 cups chopped blanched almonds and 1/2 cup halved candied cherries. Line the loaf pan with wax paper, put in the mixture, stand on a baking sheet. Bake for 1 hour in the center of a 275-300°F. oven for 1 hour, then lower the heat to 250-275°F. for afurther 3 hours until the cake no longer ‘hums’ when tested. Cool in the pan.

Make almond paste with 3 cups ground almonds, 1 1/3 cups sifted confectioners’ sugar, 3/4 cup sugar, few drops almond extract, and 3 egg yolks, Color a quarter a bright color.

Trim the loaf-shaped cake to make a more rounded shape. Brush the cake with egg white or apricot jame and wrap in the plain almond paste; make sure this is very neat. Decorate with colored almond paste, ribbon or gay paper as the picture.

Serves about 30.

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

Peppermint Pie

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peppermint_pie

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar
3 tablespoons Instant cocoa mix
1/3 cup butter or margarine, melted
3 eggs, separated
1/2 cup sugar
1 envelope gelatin, unflavored
4 tablespoons water
1/4 teaspoon peppermint flavoring
2/3 cup peppermint candy, broken in pieces
1/2 cup chopped almonds
1/2 cup heavy cream, whipped

Heat oven to 375°. Mix together crumbs, 1/4 cup sugar, instant cocoa mix and butter. Press firmly into a 9-inch pie plated and bake – 6 to 8 minutes, until edges are browned. Cool. In top of a double boiler, beat egg yolks; add sugar and cook, stirring constantly, until mixture is custard-like. Cool 5 minutes. Meanwhile, sprinkle gelatin over 1 tablespoon cold water, then add 23 tablespoons boiling water to dissolve. Add dissolved gelatin and peppermint flavoring to custard. Beat egg whites until very stiff. Fold egg whites, candy and nuts into custard. Fold in whipped cream. Pour into baked pie shell and chill.

Serves 6
Preparation time 1 hr.
Approximate calories per serving… 460

Helpful Hint: Omitting instant cocoa mix, pie crust can also be made of zwieback, vanilla wafers, chocolate wafers, or gingersnap crumbs.

From the Kitchens of Dorothy Taylor

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

Christmas Snowballs

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christmas_snowballs

Cooking time: 45 mins
Preparation time: 20 mins
Main cooking utensil: ovenproof dish
Oven temperature: 375°F
Oven position: above center

For 6 servings you need:
6 medium baking apples, cored
1/2 cup mincemeat

Butter icing:
Scant 1/2 cup butter
1 1/2 cups sifted confectioners’ sugar
grated rind and juice of 1 lemon

Decoration:
2 cups shredded coconut
holly sprigs
small candles

1. Slit apple skins to prevent their breaking.

2. Stand apples in a little water in dish

3. fill centers with mincemeat

4. Bake until cooked but still slightly firm

5. Remove and cool

6. Cream butter, sugar, lemon rind, and juice.

7. Cover each apple with butter icing and decorate with coconut.

TO SERVE: Decorate each apple with holly sprig and candle just before serving

TO VARY: Fill with jam or bramble jelly instead of mincemeat

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967