Tag Archives: vintage recipe cards

Santa’s Whiskers

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santa_whiskers

1 cup butter or margarine, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or rum flavoring
2 1/2 cups all-purpose flour
3/4 cup finely chopped red or green candied cherries
1/2 cup finely chopped pecans
1 cup flaked coconut

in mixing bowl cream together butter or margarine and sugar; blend in milk and vanilla or rum flavoring. Stir in flour, chopped candied cherries, and chopped pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices. Place on ungreased cookie sheet. Bake in 375° oven about 12 minutes or till edges are golden. Remove from cookie sheet to rack; cool. Makes about 5 dozen cookies.

Jam-Filled Cookies

Cream together 1 cup butter or margarine, 1/2 cup granulated sugar, and 1/2 cup sifted powdered sugar. Beat in 1 egg and 1 1/2 teaspoons vanilla. Stir together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon cream of tartar; bet into egg mixture. Chill. On floured surface roll dough 1/8 inch thick; cut with floured scalloped cookie cutter. Place on ungreased cookie sheet. Spoon 1/2 teaspoon Jam Filling in center half of the cookies. Cut out center of remaining cookies; place over filling. Seal Bake in 350° oven for 10 to 12 minutes. Remove from cookie sheet to rack; cool. Makes 2 1/2 dozen cookies.

Jam Filling: Add 1 tablespoon water to 1/2 cup jam (any flavor); stir in 1 tablespoon cornstarch. Cook and stir till thickened; cool.

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

Sleigh Cake

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sleigh_cake

Cooking time: 1 1/4 hours
Preparation time: 45 mins.
Main cooking utensils: 2 lb loaf pan, wax paper
Oven temperature: 350°F

For 8 servings you need:
3/4 cup butter or margarine
1/2 cup sugar
2 tablespoons clear honey
2 eggs
2 cup all-purpose flour sifted with 2 1/4 teaspoons double acting baking pwoder
1/4 cup candied cherries
6 tablespoons seedless raisins

Honey royal icing:
3 1/2 cups sifted confectioners’ sugar
2 egg whites
1 teaspoon clear honey

Decoration:
almond paste made with
1/2 cup ground almonds etc…
See Card 9
few colored candies

(from Card 9)
2 cups ground almonds
1/2 cup sugar
scant cup sifted confectioners’ sugar
juice 1 lemon

1. Cream butter and sugar until soft and light, the beat in the honey and gradually add the eggs.

2. Stir in the sifted flour and baking powder, cherries, dried fruit. Put into the pan lined with wax paper.

3. Bake in center of oven until firm to the touch and golden brown, turn out and cool on a wire rack.

4. Make the royal icing, see Card 9, add the honey and beat again, then spread a thin layer over the whole cake, allow this to set, then use the remainder to make a thicker layer.

5. Swirl up with the blade of a knife or handle of a teaspoon. Let this icing set and harden.

6. Roll out almond paste and cut into two strips, gently curl at one end to make runners for the sleigh, place in position under the cake on the board.

7. Place the candies on top of the cake.

TO STORE: This cake keeps well for some days in an airtight tin.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Holiday Rice Pudding

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holiday_rice_pudding

One of the most basic grains – rice – is enjoyed in a fluffy pudding that is lightened with whipped cream, perfumed with almond flavoring and studded with nuts and topped with raspberries.

For 5 to 6 servings you will need:
1 1/4 cups milk
1 1/4 cups water
1/4 cup sugar
1 cup uncooked rice
2 Tbsp. soft butter or margarine
1/2 tsp. almond flavoring
1 cup whipping cream
1 Tbsp. sugar
1/2 cup blanched, slivered almonds
Raspberry jam or sauce

Preparation:

1. In large saucepan, combine milk, water and the 1/4 cup sugar. Bring to a boil over high heat. Stir in rice.

2. Reduce heat. Simmer, uncovered, about 30 to 35 min. or until rice i tender and liquid is absorbed.

3. Remove from heat. Stir in butter and almond flavoring until well combined. Cool. Whipp cream. Beat in 1 Tbsp. sugar.

4. Fold cream and almonds into pudding. Cover and chill at least 2 hrs. before serving. Serve with raspberry jame or sauce.

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

Outback Ice Christmas Pudding

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outbac_ice_christmas_puddin

Cooking time: few mins.
Freezing time: 13 hours
Preparation time: 30 mins.
Main cooking utensils: saucepan 7 – to 8 -in. soufflé dish

For 6-8 servings you need:
2 tablespoons sugar
2/3 cup water
2/3 cup raisins
2/3 cup seedles [SIC] white raisins
2/3 cup currants
2 1/2 cups vanilla ice cream *
1/4 cup candied cherries
3 tablespoons brandy or sherry
10-15 ladyfingers
*Bought or made as follows: Beat 3 egg yolks and 3/4-1 cup sifted confectioners’ sugar until thick with 1 teaspoon vanilla extract. Whip 2 1/2 cups whipping cream and blend with egg yolks. Freeze for 1 hour, fold in 3 stiffly beaten egg whites. Freeze until firm.

1. Dissolve the sugar in the water to make a syrup and add teh dried fruit.

2. Bring to the boil, pour immediately into a bowl and leave to cool completely.

3. Drain the dried fruit of all the syrup and mix with the ice cream together with the halved cherries and the brandy or sherry.

4. Pack into a dish and put into the refrigerator freezing compartment or home freezer for about 10 hours.

5. Turn out and place the ladyfingers around the edge.

6. Tie them in place with a piece of brightly colored ribbon.

TO STORE: This should be kept in the freezer until ready to serve.

TO VARY: Add chopped nuts.

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

Eggnog & Shrimp Christmas Tree

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shrimp_christmas_tree

3 pounds shrimp
2 quarts boiling water
1/2 cup salt
2 lemons, sliced
4 large bunches curly endive
1 Styrofoam cone (2 1/2 feet high)*
1 Styrofoam square (12″ x 12″ x 1″)*
Cocktail sauce (below)

Place unshelled shrimp in large kettle of boiling water; add salt and lemon slices; cover and cook over low heat 4-5 minutes or until shrimp are pink and tender; do not overcook or shrimp will be tough.

Drain and peel, leaving on last section and tail; devein. Place in bowl and refrigerate, covered, until needed.

Separate endive leaves and rinse well under cold water; drain and chill in plastic bags with paper towels to absorb moisture.

*Prepare Christmas Tree base: Place Styrofoam cone in center of Styrofoam square and trace with pencil; cut out circle and lodge cone firmly in square.

Cover base and cone with curly endive leaves, overlapping leaves to resemble evergreen leaves, and fastening leaves to Styrofoam with toothpicks. (Work from bottom to top.)

Decorate tree with shrimp, attaching to the Styrofoam with toothpicks and arranging them in spiral manner; if desired, decorate tree with additional nibblers (olives, pimiento stars, cherry tomatoes, radish roses) and top tree with red ribbon. Serve with Cocktail Sauce.

Cocktail Sauce: Mix 1/2 cup prepared horseradish with 2 cups chili sauce; for creamy cocktail sauce, fold in 1/2 cup mayonnaise.

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

American Thanksgiving Menu

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This menu is also ideal for any special occasions. The quantities given serve 6-8 people.

Prawn and Citrus Fruit Cocktail
Remove the pulp from 2 large oranges and 1 grapefruit. Blend with 2/3 cup sour cream or whipped cream plus the juice of 1/2 -1 lemon. Add 3 tablespoons mayonnaise. 1 teaspoon tomato ketchup and 2/3 -1 cup peeled prawns or shrimp. Put into glasses, top with prawns and a little tomato ketchup.

Roast Turkey with Celery Herb Stuffing
Mix 4 cups fresh soft bread crumbs from a brown or wholewheat loaf with 8 stalks finely chopped celery, 1/4 cup chopped parsley, 1 teaspoon chopped lemon thyme, grated rind and juice of 1 lemon, 1 finely chopped onion, 1 cup shredded suet or melted margarine and 2 eggs or 3 egg yolks. Put into an 8-10lb turkey; either cook in a 325-350°F oven allowing 30 minutes per lb and 30 minutes over or in a 425-450°F oven allowing 15 minutes per lb. and 15 minutes over. Baste well with melted fat or butter unless using the special self basting turkey (Illustrated). ALWAYS ALLOW FROZEN TURKEYS TO DEFROST BEFORE COOKING. Serve with roast potatoes, corn and beans and cranberry and applesauce.

Cranberry and Apple Sauce
Simmer 1lb peeled apples and 1/2 lb cranberries with 2/3 cup water and 1/2 cup sugar until tender.

Coffee Chiffon
Make 2 1/2 cups strong coffee. Soften 3 envelops gelatin in a little cold coffee, stir into the hot coffee and heat until dissolved. Allow to cool and begin to stiffen then fold in 1 1/4 cups lightly whipped cream, 1/2-3/4 cup finely chopped pecans or walnuts. Beat 3 egg whites (left from stuffing) very stiffly, gradually beat in 2/3 cup sugar, fold into the coffee nut mixture. Pile into a dish, serve with cookies.

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

Butterscotch Pecan Pie

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3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, packed
2 tablespoons butter or margarine, melted
1 cup pecan or walnut halves
9-inch unbaked pie shell
Whipped cream

1. Preheat oven to 400F.

2. In medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.

3. Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35 minutes, or until outer edge of filling seems set.

4. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream. Makes 8 servings.

Chocolate Pecan Pie

Melt 2 squares (2 oz) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir into egg mixture in step 2. Proceed as directed for Butterscotch Pecan Pie.

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

Hors D’Oeuvres

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Avocado Spread: Mix 1 avocado, mashed, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon paprika. Toast bread strips, 3 x 1 inch, on one side; cover other side with spread. Dip edges in finely snipped parsley.

Cornucopias: Roll salami slices into cornucopias; secure with wooden picks. Fill with potato salad or softened cream cheese seasoned with horseradish.

Stuffed Cream Cheese Balls: Molded softened cream cheese around cocktail onion, sweet pickle chunk or stuffed olive; shape into balls. Roll in snipped parsley or chopped dried beef. If you wish, season cheese with snipped chives, horseradish and pepper before molding.

Garlic Olives: Add cut clove garlic to bring of ripe olives; let stand several hours.

Savory Dill Franks: Spread 2 thin crosswise slices frankfurters with mixture of mustard, mayonnaise and horseradish. Put slices together in pairs with dill pickle slice between; secure with wooden picks.

Triple Treat Kabobs: Thread 2 or 3 of these combinations on wooden picks: cocktail onion, sautéed mushroom, Swiss cheese cube; stuffed olive, pickled onion, Swiss cheese cube; maraschino cherry, pickled onion, sweet pickle chunk.

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

Frank-Veggie Hot Pot

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This quick-to-fix meal is economical and tasty. you can use either turkey or beef frankfurters.

For 4 servings you will need:
1 lb turkey or beef frankfurters
1 can (10 1/2 oz) chicken broth plus water to equal 3 cups liquid
1 cup elbow macaroni
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. black pepper
1 pkg. (10 oz) frozen mixed vegetables
1 small onion, diced
1/3 cup each sour cream and mayonnaise, optional
Chopped fresh parsley, chives or green pepper

Tips: You may use cooked, diced turkey or pork in place of the frankfurters, if desired or other shapes of pasta for the elbow macaroni. Whole wheat macaroni adds a nice flavor and color as well.

For 2 servings:
Half of the ingredients

For 8 servings
Double the ingredients but use only 5 1/2 cups liquid. Increase cooking time to 20 min.

Preparation:

1. Cut frankfurters into 1-inch pieces. Set aside.

2. Heal to boiling chicken broth and water in heavy saucepan or Dutch oven. Add macaroni, basil, salt and black pepper. Return to boiling. Cook, uncovered, for 5 min.

3. Stir in frankfurters, vegetables an onion. Simmer 5 min. longer until macaroni is tender, vegetables are cooked and water is almost all absorbed.

4. Fold in sour cream and mayonnaise, if used. Garnish with chopped fresh parsley, chives or green pepper before serving.

Good served with: Chilled spiced tomato juice, green salad, fresh fruit for dessert.

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

Vitello Tonnato

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4-lb boned leg of veal, rolled and tied
1 large carrot, pared and cut up
1 celery stalk, cut up
1 large parsley sprig
1 medium onion, peeled and studded with 2 whole cloves
1 large garlic, split
1 teaspoon salt
Tuna Sauce (below)

1. Day before serving: In 8-quart kettle, combine all ingredients (except Tuna Sauce) with 3 1/2 quarts water. Bring to boiling: reduce heat; simmer veal, covered, 2 hours, or until tender. Remove veal from stock. (If desired, run meat under broiler to brown.) Cool; refrigerate overnight.

2. Next day: Strain stock; reserve 1 1/2 cups for Tuna Sauce.

3. To serve: Slice veal thin. Arrange slices in row in center of shallow dish. Pour Tuna Sauce around veal. If desired, garnish with anchovy fillets and capers, as pictured. Serves 12.

Tuna Sauce For Vitello Tonnato

2 cans (7-oz size) tuna, drained
2 cans (2-oz size) anchovy fillets, undrained
2 cups sliced celery
1/2 teaspoon dried rosemary leaves
1/2 cup sliced carrot
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne
2 tablespoons capers, drained
Reserved veal stock

1. In medium saucepan, combine tuna with anchovies, remainder of ingredients, and 1 1/2 cups veal stock.

2. Bring to boiling; reduce heat; simmer, covered, 1/2 hour. Remove from heat; cool. Turn into blender container, half at a time. Blend, covered, a few seconds, until blended, not smooth. Refrigerate.

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