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Curried Eggs

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Curried Eggs

1/4 cup butter or margarine
1/2 cup diced green pepper
1/2 cup diced celery
1/4 cup flour
1/2 teaspoon salt
1 teaspoon curry powder
2 cups milk
8 hard-cooked eggs, cut in half, lengthwise
1 quart hot, cooked macaroni
Diced, unpared apple

Heat butter in a saucepan. Add green pepper and celery: cook and stir until soft, but not brown. Add and stir in flour and next 2 ingredients. Slowly add and stir in milk. Cook and stir until thickened. Gently fold in eggs; pour over macaroni. If desired, garnish with diced, unpared apple. Makes 6 to 8 servings of Curried Eggs.

Cheese Delight

1/4 cup butter or margarine
2 medium-size onions, sliced
1/3 cup chopped green pepper
1/2 cup milk
1 can (11 ounces) condensed tomato soup
2 cups grated processed sharp cheese
3 egg yolks, well beaten

Heat butter in a saucepan. Add onions and green pepper; cook until soft, stirring occasionally. Add and stir in milk and soup. Add cheese; stir until melted. Add and stir a small amount of heated cheese mixture into egg yolks; add and stir into remaining cheese mixture. Heat 1 minute longer. stirring constantly. Serve on toast, if desired. Makes 6 servings.

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

Frankfurters & Corn Casserole

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1/4 cup finely chopped onions
3 tablespoons butter of margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
2 cups canned whole kernel corn, drained
3 eggs beaten
1/4 cup fine dry bread crumbs
1 tablespoon melted butter or margarine
1 pound frankfurters, scored

Preheat oven to 350°. Cook onions in butter until transparent; stir in flour. Add salt and pepper. Over low heat, gradually stir in milk; cook until sauce is thick and smooth, stirring constantly. Remove from head and add corn. Fold in beaten eggs. Pour into 1 1/2 quart buttered casserole. Mix melted butter and bread crumbs; sprinkle on top. Bake 30 minutes; place frankfurters on top of casserole and bake 15 minutes longer.

Serves 6
Preparation Time: 1 HR
Approximate calories per serving…425

Suggested Menu

Frankfurter Corn Casserole
Pepper Slaw
Peach Melba

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

Cottage Cheese and Salmon Mold

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Cooking time: few mins. to heat water for aspic
Preparation time: 10 mins
Main cooking utensil: 1-quart bowl

For 4 people you need:
2 teaspoons gelatin
1/4 cup cold water
1 cup hot water
1/4 cucumber
2 hard-cooked eggs
medium can salmon
1 cup cottage cheese
3 tablespoons mayonnaise
seasoning
1 tablespoon olives or dill pickles

1. Soak gelatin for 5 minutes in cold water. Dissolve in hot water and allow to cool.

2. Pour a 1/4 inch layer into the dish, allow to set

3. When set arrange thin slices of cucumber and 1 sliced hard-cooked egg on the bottom.

4. Pour another 1/4-inch layer of jelly on top, allow this to set.

5. Mix together remaining aspic jelly, 1 chopped egg, flaked salmon, cottage cheese, mayonnaise, seasoning, and chopped olives or pickles.

6. Put into dish and chill until set.

TO SERVE: Turn out onto a plate, serve with salad.

TO VARY: Use finely chopped chicken in place of salmon, or tuna fish, or white fish.

TO STORE: In refrigerator.

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

Seafood Mousse

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1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
1 tablespoon lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
2 cups fish (halibut, salmon or tuna), drained and finely chopped
1 tablespoon capers, chopped
2 tablespoons chopped parsley
1/8 teaspoon dried tarragon
1/8 teaspoon dried crushed marjoram
1 cup heavy cream, whipped
Carrot strips and sliced olives (optional)

Soften gelatin in cold water; add boiling water and stir until gelatin dissolves. Cool. Add mayonnaise, lime juice, onion, salt and pepper; mix well and chill until mixture begins to set. Fold in fish, capers, parsley, tarragon, marjoram, and whipped cream. Pour into an oiled fish mold and chill until firm. Unmold on serving platter and, if desired, garnish with carrot strips and stuffed olive slices.

Serves 6 to 8
Preparation time: 1HR.
Approximate calories per serving… 275

SUGGESTED MENU
Seafood Mousse
Cucumber Salad
Sour Cream-Horseradish Sauce
Cherry Tomatoes
Banana Cake

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

Prune Whip Pie

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Cinnamon Pie Shell (below)
2 cups miniature marshmallows
1/2 cup hot water
1/2 teaspoon instant coffee
1 1/2 cups chopped cooked prunes
1 tablespoon lemon juice
1/2 teaspoon salt
2 envelopes (1 1/4 ounces each) low-calorie whipped topping mix

Prepare Cinnamon Pie Shell. Heat marshmallows, water and coffee over low heat, stirring constantly, until marshmallows are melted, about 3 minutes. Refrigerate 30 minutes.

Reserve 1/4 cup of the prunes. Stir remaining prunes, the lemon juice and salt into marshmallow mixture. Prepare 1 envelope whipped topping mix as directed on package; fold into prune mixture. Spread in pie shell. Refrigerate until set, about 5 hours. Prepare remaining envelope whipped topping mix as directed on package; swirl over pie. Garnish with reserved prunes.

Cinnamon Pie Shell
Bake pastry for 9-inch One-Crust Pie as directed on 1 package (11 ounces) pie crust sticks except stir 1 teaspoon ground cinnamon into crumbled stick before adding water. Cool.

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

Spiced Frankfurters In A Hurry

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A simple but interesting treatment is given to frankfurters as they gently simmer in a flavorful sauce of tomatoes, onions, green pepper and celery. Aromatic oregano and paprika add more good flavor to this quick and easily prepared one-pot meal.

For 4 servings you will need:
1 to 1 1/4 lbs frankfurters
2 Tbsp. butter or margarine
2 medium onions, sliced
1 clove garlic, minced or pressed
1 green pepper, sliced
2 to 3 stalks celery, sliced
1 can (16 oz) whole tomatoes with liquid
1 tsp. dried oregano leaves
1/2 tsp paprika
Dash black pepper
Salt to taste

Tips: If you like, you can substitute other smoked sausage for the frankfurters and used canned ready-cut tomatoes for whole.

Preparation:

1. Cut each frankfurter into thirds. Melt 1 Tbsp. of the butter in a skillet. Lightly brown the frankfurters. Remove and keep warm.

2. Add remaining butter. Saute onions till lightly browned. Add the garlic. Saute 1 min. longer. Stir in green pepper and celery. Cook 3 or 4 min. more or until tender-crisp.

3. Add tomatoes with liquid, oregano, paprika, black pepper and salt to taste. Simmer until heated through. Serve immediately.

Good served with: Noodles or rice.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients but use 1 large clove of garlic.

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

Boiled Bacon

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Cooking time: see Stage 5
Preparation time: dependent on vegetables added
Main cooking utensil: large saucepan

You will need:
3lb smoked picnic shoulder or shoulder butt
pepper

Parsley sauce:
2 tablespoons butter
1/4 cup flour
2/3 cup ham stock
2/3 cup milk
seasoning
2-3 tablespoons chopped parsley

1. Wash and soak salted pork or ham overnight or for several hours in cold water*

2. Put soaked (or unsoaked) into a saucepan, cover with cold water.

3. Bring the wanter to a boil, skim, i.e., remove any greyish scum floating on the top.

4. Add pepper, but no salt.

5. Put a lid on the pan and cook slowly allowing 35 minutes per lb.

6. Add vegetables, e.g., carrots, onions, potatoes, during cooking.

TO SERVE: Hot with vegetables and parsley sauce. To make the sauce for 4 people, heat butter, stir in flour, cook for several minutes, then gradually add ham stock, milk, seasoning, and parskely. Boil until thickened and smooth.

To serve cold: Cool in the liquid, remove rind, and coat with crisp bread crumbs.

TO STORE: In the refrigerator, keep covered to prevent drying.

*Mild-cure pork or ham cuts do not need soaking.

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

Meat Loaf and Dilled Limas

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2 pounds ground beef
2 eggs, slightly beaten
1 cup dairy sour cream
3/4 cup dry bread crumbs
3/4 cup catsup
1 envelope (about 1 1/2 ounces) onion soup mix
1 teaspoon prepared mustard
Dilled Limas (below)

Heat oven to 350°. Mix ground beef, eggs, sour cream, bread crumbs, 1/4 cup of the catsup, the soup mix and mustard. Press mixture firmly in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, by tapping mold on bottom of pan. Bake uncovered until done, 45 to 50 minutes. Fill center with Dilled Limas. Brush Meat Loaf with remaining 1/2 cup catsup. 6 to 8 servings.

Dilled Limas

1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen green peas
2 tablespoons water
1/2 teaspoon salt
2 tablespoons butter or margarine
1/4 teaspoon dried dill weed

Heat oven to 350°. Rinse frozen beans and peas under running cold water to separate; drain. Place in ungreased 1-quart casserole. Sprinkle with water and salt; dot with butter. Cover and bake until vegetables are tender, about 50 minutes. Stir dill into vegetables.

Timing Tip: If you want to serve at different times, after baking, reduce oven temperature to 150° and cover meat with aluminum foil. Meat Loaf will hold up to 45 minutes. Dilled Limas will hold covered to 45 minutes.

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

Ham in Aspic

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Cooking time: few mins. to heat water for jelly.
Preparation time: 30 mins.
Main utensil: 5 -cup deep round mold or pan

For 6 servings you need:
2/12 cups aspic jelly
few stuffed olives
1/2 cup cooked peas
1 hard-cooked egg white
1-l can ham
8 cooked prunes
2 hard-cooked eggs
1 hard-cooked egg yolk

Approximate calories:
Aspic jelly – virtually none
Peas – 56 for 1/2 cup
Cooked or canned lean ham – 1600 for 1 lb meat
Dried prunes – 25 for 1 large
A boiled egg – 80

1. Pour in enough aspic jelly to give 1/4 inch layer at the bottom of the mold.

2. Allow to set, then arrange the sliced olives, peas, and white egg on this, then cover with a very little more cold jelly.

3. Put this into a cool place to become quite firm.

4. Dice the ham, pit and chop the prunes and mix with the chopped eggs and yolk.

5. Put this into the mold; then gently pour in enough cold, but not set, aspic jelly to cover.

6. Put into a cool place for the mold to set and allow remainder of the jelly to set separately.

TO SERVE: Turn out, garnish with the chopped jelly, and serve with a green salad.

TO VARY: Use half tomato juice and half water to set the jelly.

TO STORE: In the refrigerator.

To turn out a mold: Dip for a few seconds only in hot water, then invert over serving dish.

©Copyright Paul Hamlyn Ltd 1967

Skillet Franks and Potatoes

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1 10 3/4 ounce can condensed cream of celery soup
1/4 cup milk
2 tablespoons sweet pickle relish
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/2 teaspoon salt
3 cups diced cooked potatoes or two 16-ounce cans potatoes, drained and diced
1/2 pound frankfurters, bias-sliced into 1-inch pieces

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 to 5.

Apricot-Glazed Ham

1 8 3/4 ounce can unpeeled apricot halves
2 tablespoons brown sugar
2 teaspoons vinegar
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 12/ pound fully cooked ham slice
6 maraschino cherries

Drain apricots, reserving 2 tablespoons syrup. Set aside 6 apricot halves; press remaining apricots through sieve. Combine sieved apricots, reserved syrup, brown sugar, vinegar, mustard, and ginger. Trim excess fat from ham. In skillet cook trimmings till 1 tablespoon fat accumulates; discard trimmings. Brown the ham slowly on one side in hot fat, about 4 minutes; turn. Place reserved apricot halves atop; spoon apricot mixture over. Cover; cook 5 minutes. Garnish each apricot half with a maraschino cherry. Makes 6 servings.

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