Tag Archives: vintage recipe cards

Ham And Pineapple Loaf And Garlic Bread

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Cooking time: 1 hour
Preparation time: 25 mins
Main Cooking Utensil: 9-by-5-in loaf pan
Oven temperature: 374-400°F
Oven position: center

For 4-6 people you need:
Ham and pineapple loaf:
3/4 lb ham
1 onion
1 green pepper
1 egg
1/2 cup fresh white bread crumbs
paprika
pinch nutmeg
seasoning
1/4 cup margarine
1 small pineapple or 6 pineapple rings

Garlic bread:
1 small French loaf
1/4 cup butter
1 clove garlic

1. Chop or grind ham, chop onion and green pepper, discarding seeds and core.

2. Place all loaf ingredients except pineapple in a bowl and mix thoroughly.

3. Grease pan, peel the pineapple and cut 6 rings or drain juice from a can of pineapple.

4. Place two rings in bottom of loaf pan and stand one at each end and one at each side.

5. Press the ham mixture into the pan and smooth the top.

6. Bake for 1 hour at 375-400°F.

TO SERVE: Hot or cold – keep in the pan to carry for picnics

Garlic bread:

Slash loaf almost through at 1/2 inch intervals. Mix together butter and crushed garlic, spread between the slices. Wrap in foil and heat for a few minutes.

This is better eaten hot, so is only suitable for a garden picnic, or where there are heating facilities.

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

Broiled Salmon Steaks

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Grease broiler pan or line pan with aluminum foil and grease foil. Wipe 4 salmon steaks, 1 inch thick, with damp, clean cloth; sprinkle lightly with salt, pepper and paprika and brush with melted butter. Place steaks on broiler pan. Broil 3 inches from heat, turning once, 8 to 10 minutes or until fish flakes easily with a fork. Brush frequently with more butter. Serve with Fish Steak Sauce (see below). Makes 4 servings.

Fish Steak Sauce

1 cup dice cucumber
Water
2 tablespoons butter or margarine
2 tablespoons flour
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated onion
1/2 teaspoon salt
Dash pepper

Cook cucumber in 1/2 cup water until tender. Drain; reserve liquid. Melt butter in a saucepan; blend in flour. Measure reserved liquid; add enough water to make 1 cup. Slowly add and stir liquid into flour mixture. Cook mixture until thickened, stirring constantly. Add remaining ingredients; blend well. Add cooked cucumber. Makes about 2 cups.

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

Cherry Pineapple Bologna

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1 pound ring bologna
Cherry Pineapple Glaze (Below)
Potato Buds instant puffs (enough for 4 servings)

If necessary remove casing from bologna; arrange bologna in ungreased 9-inch pie pan. Cut ring diagonally at 2-inch intervals, being careful not to cut completely through. Separate cuts and spoon in part of glaze. Spread remaining glaze on top.

Heat oven to 400°. Prepare Potato Buds instant puffs as directed on package. Mound potatoes in center of ring. Bake 20 minutes or until potatoes are light brown. 4 servings.

Cherry Pineapple Glaze

1/2 cup crushed pineapple
1/4 cup coarsely chopped maraschino cherries
1/4 cup light corn syrup
2 tabelspoons white vinegar
1/4 teaspoon cloves
2 drops red food color
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch

Heat pineapple, cherries, corn syrup, vinegar, cloves and food color to boiling, stirring occasionally. Reduce heat; simmer 15 minutes. Blend water and cornstarch; stir into fruit. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

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

Daiquiri & Salmon Cream in Pumpernickel Well

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1 unsliced loaf round pumpernickel bread (about 1 pound)


Salmon Cream:
1/2 pound smoked salmon
1 package (8-oz size) cream cheese
1/2 cup milk
2 tablespoons chopped chives
2 tablespoons chopped pimiento
1/4 teaspoon dillweed
1 tablespoon lemonjuice
1 dash hot sauce
1 teaspoon Worcestershire sauce
2 tablespoons drained capers
1/2 teaspoon freshly ground pepper

Prepare Pumpernickel Well: With sharp knife, cut circle out of center of bread, leaving narrow, firm ring of bread to use as container for Salmon Cream. Slice removed circle of bread into thin bread pieces.

Combine salmon, cream cheese, milk, chives, pimiento, dillweed, lemon juice, hot sauce, and Worcestershire sauce in electric blender or food processor and puree. Scoop mixture into Pumpernickel Well. Garnish with capers and pepper. Serve with sliced pumpernickel pieces.

Yield: About 2 cups spread.

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

Aspic Glazed Lamb Loaf

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1 pound cooked lamb cut into 1/4 inch pieces
1/2 cup tomato puree
1/4 cup very finely chopped celery
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 envelope unflavored gelatin
1 1/2 cups chicken bouillon
4 radishes, sliced
1 medium green pepper, cut in strips
1 jar (4 ounces) pimentos, cut in strips
Parsley

ADVANCE PREPARATION: Place lamb in blender container, and process at high speed or put through grinder twice. Combine tomato puree, celery, curry powder, salt and garlic powder. Add to lamb; mix well. Shape mixture into loaf in baking pan. Bake at 300°F (slow oven) for 30 minutes. Cool. Soften gelatin in chicken bouillon in saucepan. Stir over low heat until gelatin is dissolved. Chill in refrigerator until syrupy. Spoon a thin layer of gelatin over cooled lamb loaf. Chill in refrigerator until gelatin sets. Add a second layer of gelatin. Chill again. repeat until loaf is thickly coated with aspic. Arrange sliced radishes, green pepper strips, and pimento strips in attractive design on top of loaf. Spoon remaining gelatin over vegetables. Chill until gelatin is firm.

FINAL PREPARATION: Serve garnished with parsley. Divide evenly. Makes 4 luncheon servings.

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

Soft Whole Wheat Pretzels

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3 cups all-purpose flour
1 1/2 tablespoons sesame seed, toasted
1 package active dry yeast
2 1/2 cups milk
1/2 cup sugar
1/4 cup cooking oil
1 1/2 teaspoons salt
3 cups whole wheat flour
1 slightly beaten egg white
1 tablespoon water
Coarse salt or sesame seed, toasted

In mixer bowl combine 2 cups of the all-purpose flour, the 1 12/ tablespoons sesame seed, and yeast. In saucepan heat milk, sugar, oil and the 1 1/2 teaspoons salt just till warm (115° to 120°). Add to dry mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (about 5 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise till double (about 50 minutes). Punch down; turn out on floured surface. Cover; let rest 10 minutes.

Roll to a 12 x 12 inch square. Cut into strips 12 inches long and 1/2 inch wide. Roll each to a rope 16 inches long. Shape into pretzels by forming a knot and looping ends through. Let rise, uncovered, 20 minutes. Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower 1 or 2 pretzels at a time into the boiling water; boil 1 minute on each side. Remove with slotted spoon to paper toweling; pat dry. Arranged 1/2 inch apart on well-greased baking sheets. Brush with mixture of egg white and the 1 tablespoon water. Sprinkle lightly with coarse salt or sesame seed. Bake in 350° oven about 25 minutes or till golden brown. Makes 24 pretzels.

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

Potato Puffs & Beef

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2 tablespoons oil
1 1/2 pounds sirloin or round steak, cut in 3x1x1/2 inch strips
1/2 cup chopped onions
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon ground thyme
8 ounce can tomato sauce
1/2 cup Burgundy wine
2 cups mashed potatoes
2 tablespoons finely chopped green onions or chives
1/3 cup grated Parmesan cheese
1/4 cup butter or margarine, melted
1 egg
Salt and pepper

In a large skillet, brown meat and onions. Add garlic, salt, pepper, basil, thyme, tomato sauce and wine; cover and simmer 30 minutes until meat is tender. Heat oven to 375°. Mix mashed potatoes, green onions, cheese, butter and egg. Season with salt an pepper. Place meat mixture in a casserole. Shape potato mixture into balls and place around top edge of the casserole. Bake 20 to 25 minutes – until potato puffs are golden brown.

Serves 4 to 6
Preparation Time 1 1/4 HR
Approximate calories per serving… 350

Suggested Menu
Potato Puffs and Beef
Dilled Carrots
Garden Salad
Cherries Jubilee

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

Macaroni Cheese Timbales

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Macaroni Mousse

1 cup macaroni broken in two-inch pieces
1 1/2 cups hot milk
1 cup soft bread crumbs
1/4 cup melted butter
1 pimiento, chopped
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 1/2 cup grated Kraft American Cheese or Velveeta
3/8 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
3 eggs

Cook the macaroni in boiling salted water, blanch in cold water and drain. Pour the hot milk over the bread crumbs, add the butter, pimiento, parsley, onion, grated cheese and seasonings. Then add the well-beaten eggs. Put the macaroni in a thickly buttered loaf pan, and pour the milk and cheese mixture over it. Bake about 50 minutes in a slow oven, 325°, or until the loaf is firm and will hold its shape when turned out on a platter. Serve with mushroom sauce:

1 1/2 cups milk
1/2 cup liquor drained from mushrooms
1 tablespoon butter
4 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
1 small can mushrooms

Make sure of the milk, mushroom liquor, flour and seasonings, and when thick, add the mushrooms.

Kraft-Phenix Cheese Corporation @copy1931 “Cheese and Ways to Serve It”

Cold Roast Meat Loaf

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2 eggs
1/2 cup packaged dry bread crumbs
2 tablespoons prepared mustard
1 teaspoon dried basil leaves
1 1/2 teaspoon salt
1/2 teaspoon pepper
Dash Tabasco
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup chopped parsley
1 1/2 lb ground veal
1/2 lb lean ground pork
1 lemon, thinly sliced
6 slices bacon

1 Preheat oven to 350F.

2. In large bowl, combine eggs, bread crumbs, mustard, basil, salt, pepper, Tabasco, onion, green pepper, and parsley; beat with fork until well combined. Let stand 5 minutes.

3. Add veal and pork; mix well with fork.

4. Line 13-by-9-by-1 3/4-inch pan with foil (use piece long enough to hang over ends of pan). Turn meat loaf mixture into pan. Shape with hands to form loaf, 8 inches long and 4 inches wide. Overlap lemon slices on top; place bacon slices lengthwise on top.

5. Bake, uncovered, 1 hour and 15 minutes.

6. Let cooling pan on wire rack, 30 minutes. Lifting with foil, remove meat loaf to serving platter. Refrigerate several hours, covered, to chill well.

7. Serve with mustard and garnished with salad greens and sliced tomatoes, if desired.

Makes 8 servings.

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

Oriental Beef Ring

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1 3 ounce can chow mein noodles
1 8 ounce can tomato sauce with chopped onion
1 beaten egg
1/4 cup chopped celery
2 tablespoon soy sauce
1/8 teaspoon ground ginger
1 pound ground beef
1 tablespoon brown sugar
2 teaspoons soy sauce
– – –

1 6 ounce package frozen pea pods
2 tablespoons water
1 tablespoon butter or margarine

Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce. Let stand 5 minutes to soften. In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture. Add beef; mix well. Press into an oiled 3-cup ring mold (6 1/2 inches in diameter and 2 1/2 inches deep). Loosen edges. Invert mold into a 9-inch non-metal pie plate. Remove mold. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till done, turning dish every 3 minutes. Drain off excess fat. Combine remaining tomato sauce, sugar, and 2 teaspoons soy sauce; brush on meat ring. Micro-cook, uncovered, 30 seconds. Cover; keep meat ring hot.

In a 1 quart non-metal casserole combing pea pods and water. Micro-cook, covered, about 4 minutes or till pea pods are tender, tossing twice with a fork. Drain. Toss with remaining chow mein noodles and butter. Micro-cook, uncovered, 15 seconds. Transfer meat to serving plate. Surround with vegetable mixture. Serves 6.

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