Tag Archives: vintage recipe cards

Sardine-Egg Canapes

Leave a reply

6 hard-cooked eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mayonnaise
2 teaspoons prepared mustard
1 teaspoon horseradish
12 tiny sardines
Small can pimentoes, drained and sliced
6 stuffed green olives, cut in half
4 slices Swiss cheese, quartered
4 slices pumpernickel, thin sliced and quartered
12 thin slices Italian salami, rolled

Cut egg in half lengthwise. Carefully scoop out yolks and mash; mix with salt, pepper, mayonnaise, mustard and horseradish. Fill whites with yolk mixture and top each with a sardine, pimento and olive slices. Arrange eggs around a large round platter. In the center of the platter, alternate pumpernickel slices, Swiss cheese and salami. Garnish with parsley.

Serves 12
Preparation Time: 35 Min
Approximate calories per serving… 170

Helpful Hint: Besides being an ideal high-protein appetizer, these tasty morsels would enhance any buffet or make a delightful luncheon entree.

From the Kitchens of Dorothy Taylor

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

Margarita & Avocado Seviche

2 Replies

Avocado Seviche

1 pound sea scallops
3/4 cup lemon juice
1/4 cup lime juice
3 tomatoes, peeled, seeded and diced
4 small ho green chilies, minced
1/2 cup salad oil
2 tablespoons dry white wine
1 teaspoon thyme
1 teaspoon chevril
1 teaspoon coriander seed
1/2 teaspoon freshly ground pepper
3 avocados
1 medium Spanish onion, peeled and sliced thin

Rinse scallops lightly with water and pat dry; if using very large scallops, cut into equal sizes, about 3/4 inch cubes. Place scallops in large bowl and pour lemon and lime juice over; let stand at room temperature 2 hours, turning occasionally with wooden spoon.

Add tomatoes, chilies, oil, wine, and seasonings. Toss well and refrigerate, covered, at least 4 hours or overnight.

To serve: Slice avocados in half lengthwise and remove pits. Drain scallops and spoon onto avocados; sprinkle with finely chopped red onion. Serve with salad plates and forks.

To serve salad style: Line large plate with salad greens. peel avocados and slice lengthwise into thin wedges; arrange spiral fashion on greens. Arrange scallops on top of avocados, sprinkling marinade over greens. Garnish with thin slices Spanish onion.

Yield: 4-6 servings.

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

Frizzled Beef

3 Replies

Frizzled Beef

1/4 cup butter or margarine
1 small green pepper, chopped
1 small onion, finely chopped
1/4 lb dried beef, shredded
1/4 cup flour
2 cups hot milk
Johnny Cake, See Index C (below)

Melted the butter in a skillet. Add the green pepper and onion. Cover; cook slowly about 5 minutes until onion is tender but not brown. Add beef to green pepper mixture. Cook and stir 2 or 3 minutes longer.

Blend flour in meat mixture. Slowly add milk, stirring constantly to blend well. Return mixture to medium heat and stir constantly until mixture boils and sauce thickens. Serve over squares of hot Johnny Cake. Makes 4 to 6 servings.

Beef Supreme

3 Tbsp. butter or margarine
1/4 lb dried beef, shredded
3 Tbsp. flour
1/2 tsp. dry mustard
1/2 tsp. paprika
Dash pepper
2 cups milk
2 egg yolks, slightly beaten
2 Tbsp. sherry wine, if desired
4 slices hot, buttered toast

Melt butter in a saucepan. Add beef and cook, stirring occasionally, about 5 minutes or until edges curl. Add flour, mustard, paprika and pepper; stir to blend well. Add milk gradually, stirring constantly. Cook mixture over low heat until thickened, stirring constantly. Add and stir in egg yolks and sherry wine just before serving. Serve on hot , buttered toast. Makes 4 servings.

Johnny Cake

1 cup sifted all-purpose flour
1/2 cup sugar
1 tsp. salt
3 tsp. baking powder
1 cup corn meal
1 cup milk
1 egg, well beaten
3 Tbsp. corn syrup
3 Tbsp. cooking oil

Set oven for hot 400°. Grease a 9 x9 x2- inch pan and heat it in oven while mixing batter.

Sift together flour, sugar, salt and baking powder into a mixing bowl. Stir in corn meal and make a “well” in center. Combine milk, egg, corn syrup and oil; add all at once to dry ingredients and stir only until all dry ingredients are dampened. pour int hot pan and bake 20 minutes or until brown. Makes 8 to 12 servings.

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

St. Patty’s Punch/Ham Spread

2 Replies

St. Patty’s Punch

1 can (20 ounces) crushed pineapple in juice, chilled
8 drops green food color (optional)
3 cans (6 ounces each) frozen lemonade concentrate, thawed
1 can (46 ounces) white grape juice, chilled
1 can (46 ounces) pineapple juice, chilled
About 32 ice cubes
3 cans (12 ounces each) beer, chilled

Tint pineapple (with liquid) with 4 drops of the food color. Mix lemonade concentrate, juices and pineapple. Tint with remaining food color: pour on ice cubes in punch bowl. Just before serving, stir in beer. About 52 servings (1/2 up each).

Sweetheart Punch: Omit food color. Substitute pink lemonade for the plain; tint with 2 tablespoons grenadine syrup.

Ham Spread

2 cans (4 1/2 ounces each) mushroom stems and pieces, drained
1 tablespoon butter or margarine
2 cans (4 1/2 ounce each) deviled ham spread
1/4 cup chopped pecans
2 tablespoons mayonnaise or salad dressing
1 teaspoon horseradish (optional)
1/4 teaspoon garlic salt
Snack-size rye bread

Cook and stir mushrooms in butter in skillet over low heat about 5 minutes; cool. Stir in remaining ingredients except bread. Refrigerate 3 hours. Garnish with snipped parsley. Serve with bread. About 2 cups SPREAD.

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

Pork Chops with Muffin Stuffing

2 Replies

6 pork chops
Salt and pepper
6 1/2 ounce package prepared stuffing mix
1/2 cup butter or margarine, melted
1 cup chopped prunes
1 cup chopped walnuts
3/4 cup orange juice
6 walnut halves
6 pitted prunes

Preheat oven to 325°. Season pork chops with salt and pepper. Rub baking pan with small wedge of fat from chops. Place chops in pan and bake for 1 hour until meat is tender and brown. Blend stuffing mix with butter, chopped prunes, chopped walnuts and orange juice. Fill 12 well greased small muffin cups with mixture. Top with either a pitted prune or walnut half. Cover with foil and bake during the last 20 to 25 minutes of the baking period. Arrange chops and muffins on a platter and serve.

Serves 6
Preparation Time: 1 Hr. 19 Min.
Approximate calories per serving… 600

Suggested Menu
Pork Chops with Muffin Stuffing
Buttered Brussels Sprouts
Endive Salad with Lemon Dressing
Rhubarb-Apple Sauce
Pineapple Chiffon Cake

From The Kitchens of Dorothy Taylor

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

Bran-Flake Chicken

Leave a reply

1/2 cup slightly crushed bran flakes (3/4 cup uncrushed)
1/4 cup shelled sunflower seed, chopped
1/2 teaspoon seasoned salt
1/4 cup butter or margarine, melted
2 tablespoons lemon juice
1/2 teaspoon salt
3 whole large chicken breasts, halved lengthwise, or 6 whole small chicken breasts
1 16-ounce can peach halves, drained

In paper or plastic bag combine bran flakes, sunflower seed, and seasoned salt. Blend melted butter,lemon juice, and salt. Brush chicken breasts with butter mixture, then shake, one at a time, in bran mixture to coat lightly. (Reserve remaining lemon butter.) Place chicken, skin side up, in an ungreased large shallow baking pan. Bake in 375° oven for 40 minutes. Do not turn. Meanwhile, brush peaches with reserved lemon-butter mixture. Arrange in pan with chicken; continue baking 5 to 10 minutes or till chicken is tender. Makes 6 servings.

Chicken and Onion Bake

1 2 1/2 – to 3-pound broiler-fryer chicken, cut up
1 10 3/4-ounce can condensed cream of chicken soup
1 tablespoon snipped parsley
1/2 teaspoon poultry seasoning
1 1/2 cups frozen small whole onions
Paprika

Place chicken pieces, skin side up,in a 12 x 7 1/2 x 2 inch baking dish. Stir together soup, parsley, and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered, in 350° oven about 1 hour or till chicken is tender. Stir sauce; sprinkle with paprika. Serve with mashed potatoes or hot cooked rice, if desired. Makes 4 servings.

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

Company Meat Loaf

2 Replies

Company Meat Loaf

1 egg, beaten
3/4 cup milk
2 cups soft bread crumbs
1 tsp. poultry seasoning
1 1/2 tsp. salt
Dash pepper
1 onion, minced
1 lb pork shoulder, chopped
1 lb veal shoulder, chopped
5 to 6 strips of bacon

Combine egg and next 5 ingredients n a bowl. Let stand 5 minutes. Add onion and chopped meat and mix well.

Line an 8 x 5 x 3-inch loaf pan with bacon, stretching strips across width of pan. Lightly pack meat mixture into pan. Bake in moderate oven, 350°, 1 1/2 hours. Remove from oven. Drain off fat. Invert the meat loaf on a baking sheet. Raise oven temperature to very hot, 450°. Return meat loaf to oven for about 10 minutes to crisp bacon.

Heat some canned broiled mushrooms, if desired and use to garnish the top of the meat loaf. Makes 8 servings.

Individual Meat Loaves

Drain 1 can (16 oz.) tomatoes (save juice to use in some other recipe). Add pulp to 1 1/2 lb. chopped beef, salt and pepper to taste, 1 1/2 cups soft bread crumbs, 1 egg, beaten and 1 medium-size onion, minced. Mix well. Pack lightly in greased custard cups. Bake in moderately hot oven, 375°, 50 minutes or until brown. Serve with Mushroom Sauce, see below. Makes 6 servings.

Mushroom Sauce: Blend and heat 1 can (10 1/2 oz.) condensed mushroom soup and 1/3 cup cream in a pan. Makes 1 1/3 cups.

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

German Potato Salad/Sausage

1 Reply

1 pound pork sausage
4 strips bacon
1/2 cup chopped onion
1/3 cup diced celery
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1/2 cup water
1/3 cup cider vinegar
4 cups diced cooked potatoes
2 tablespoons mayonnaise

Cook sausages according to the directions on the package. Fry bacon in a skillet until crisp and remove bacon strips from the pan. Saute onion a celery in bacon drippings until limp. Add salt, sugar, pepper, dry mustard, water, and vinegar. Boil 2 minutes. Crumble bacon; add bacon, potatoes and mayonnaise to the seasoned sauce. Heat slowly on top of the range, top with sausages and serve (or head in a 300° oven for 20 minutes).

Serves 5
Preparation time: 1HR., 20 min.
Approximate calories per serving: 425

Suggested Menu
German Potato Salad with Sausage
Relish Dish
Steamed Banana Squash
Applesauce Cake

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

Crispy Gingerbread Cookies

Leave a reply


Very spicy and always crisp, these cookies are almost foolproof for a child cookie-making project. Popular any time of the year, they are especially nice during a holiday season. Just choose the appropriately shaped cookie cutter.

For 4 dozen cookies you will need:
2/3 cup butter or margarine, room temperature
3/4 cup brown sugar, packed
1 Tbsp. cinnamon
2 tsp ginger
1 1/2 tsp cloves
1 1/2 tsp baking soda
1/3 cup to 1/3 cup water
2 1/2 cups all-purpose flour
Royal Icing, optional (recipe follows)

Royal Icing: Beat 1 egg white until frothy. Whip in 3 to 4 cups unsifted powdered sugar until icing is smooth and can be forced through a cake decorating tube or bag. Flavor with 1/2 tsp. vanilla, lemon or almond extract.

1 . Cream butter and brown sugar. Add cinnamon, ginger, cloves and baking soda.

2. Whip in 1/4 cup of the water and stir in the flour. Dough should be pliable and easy to roll out. If the humidity in your area is very low, you may need to add more water to keep dough from being crumbly.

3. Roll dough out to about 1/4 inch thickness – the thinner the dough the crispier the cookie.

4. Cut out cookie shapes as desired such as gingerbread men, Christmas wreaths. Valentine hearts or scalloped rounds.

5. Place cookie cutouts on lightly oiled baking sheets. Bake at 375°F for 8 to 10 min. Cool.

6. Decorate with Royal Icing, if desired.

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

Cherry Berries On A Cloud

4 Replies

3 egg whites (1/3 to 1/2 cup)
1/4 teaspoon cream of tartar
3/4 cup sugar
1 package (3 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 cup chilled whipping cream
1 cup miniature marshmallows
Cherry-Berry Topping (below)

Heat oven to 275°. Cover baking sheet with heavy brown paper; draw outline of hear, 9 inches across greatest width, on paper. Beat egg whites and cream of tartar until foamy. Beat in 1/4 cup sugar. 1 tablespoon at a time; continue eating until stiff and glossy. Do not underbeat! Spoon meringue into outline on paper, building up side.

Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven; finish cooling away from draft.

Blend cream cheese, 1/2 cup sugar and the vanilla. In chilled bowl, beat cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Pile into meringue shell. Cover; chill at least 12 hours. Just before serving, top with Cherry-Berry topping; cut into wedges. 6 to 8 servings.

Cherry-Berry Topping. Stir together 1 can (21 ounces) cherry pie filling. 1 teaspoon lemon juice and, if desired, 2 cups sliced strawberries or 1 package (16 ounces) frozen strawberries, thawed.

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