Tag Archives: vintage recipe cards

Tuna Puff Sandwiches

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A well-seasoned tuna mixture puffs up during baking due to the addition of whipped egg whites in the mixture. This makes an excellent main dish for lunch or supper for family or guests.

For 4 servings you will need:
1 can (6 1/2 oz) chunk-style tuna, drained
1/4 cup chopped tomatoes
1/4 cup chopped green pepper
2 Tbsp. chopped green onion
1/4 cup mayonnaise
1 Tbsp. fresh lemon juice
1/4 tsp. each salt, oregano and black pepper
2 egg whites
3 Tbsp. grated Parmesan cheese
4 slices whole wheat or pumpernickel bread toasted and buttered

Preparation:

1. Blend together tuna, tomatoes, green pepper, onion, mayonnaise, lemon juice, salt, oregano and pepper.

2. Beat egg whites until stiff and fold in the Parmesan cheese.

3. Fold egg white mixture into tuna mixture.

4. Divide mixture among the toasted bread slices, mounding it high in the center of each piece.

5. Place on ungreased cookie sheet. Bake at 450°F for 10 min. or until tops of sandwiches are lightly browned. Serve immediately.

Tips: For lower caloried sandwiches, choose tuna packed in water rather than oil. To make appetizer sandwiches, cut toast into quarters, mound the filling on the tiny toast squares and bake just before serving.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients

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

Pumpkin-Cream Cheese Pie

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Graham Cracker Crust
1 cup packaged graham cracker crumbs
1/4 cup butter or regular margarine, melted

Cream Cheese Filling
4 pkg (3-oz) soft cream cheese
3/4 cup sugar
1 1/2 tablespoons flour
3/4 teaspoon grated lemon peel
3/4 teaspoon grated orange peel
1/4 teaspoon vanilla extract
2 eggs
2 egg yolks
1 cup canned or cooked pumpkin

Sour Cream Topping
1 1/2 cups dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

1. Make Graham Cracker Crust: In medium bowl, with fork, lightly toss crumbs with butter, to mix well. With back of metal spoon, press to bottom and sides (not rim) of 9-inch pie plate. Refrigerate.

2. Preheat oven to 350F.

3. Make Pumpkin-Cheese Filling: In large bowl of electric mixer, combine cheese, 3/4 cup sugar, flour, peels, 1/4 teaspoon vanilla, eggs, egg yolks, and pumpkin; beat at medium speed until smooth.

4. Turn into crust. Bake 35 to 40 minutes, or until center of pie seems firm when pie is gently shaken.

5. Meanwhile, make Sour Cream Topping: In small bowl, combine sour cream with sugar and vanilla; mix well.

6. Spread topping evenly over pie. Bake 10 minutes longer.

7. Let pie cook completely on wire rack – about 1 hour.

8 Refrigerate, overnight.

Make 8 servings.

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

Old-Fashioned Roast Turkey

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14-to-16-lb ready-to-cook turkey
Dressing (Card 6K)
1 cup butter, melted
Salt, pepper
Gravy (Below)

1. Remove giblets and neck from turkey; wash;set aside. Wash turkey, inside and out; pat dry with paper towels. Remove and discard excess fat. Make dressing. Preheat oven to 325F.

2. Spoon some dressing into neck cavity. Bring skin of neck over back; fasten with poultry pin. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals; lace cavity closed with twine. Bend wing tips under body. Tie ends of legs together. Insert meat thermometer in inside of thigh, at thickets part.

3. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper. Roast, uncovered and brushing occasionally with remaining butter and pan drippings (when turkey begins to turn golden, cover loosely with foil), about 4 1/2 hours, or until thermometer registers 185F (leg joint moves freely). Place turkey on heated platter. Remove twine and pins. Let stand 20 minutes. Makes 14 servings.

Gravy: Place giblets (except liver), neck, 3 cups water, 1 celery stalk ( cut up), 1 onion (quartered), 1 pared carrot, 1 teaspoon salt, 4 whole black peppers, and bay leaf in 2-quart saucepan. Bring to boiling; reduce heat; simmer, covered 2 1/2 hours.

Add liver; simmer 15 minutes. Discard neck. Remove giblets; chop coarsely. Strain broth; press vegetables through sieve. Measure; add undiluted, canned chicken broth to make 2 1/2 cups. Pour drippings into 1-cup measure; skim fat. Return 1/2 cup drippings to roasting pan. Stir in 1/2 cup flour until smooth. Stir over low heat to brown flour slightly. Remove from heat; stir in broth. Bring to boiling, stirring; reduce heat; simmer; stir 5 minutes, until thickened. Add giblets; simmer 5 minutes.

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

Autumn Soup

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1 pound ground beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed pared potatoes
2 teaspoons salt
1 teaspoon bottled brown bouquet sauce
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
6 tomatoes*

In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. 6 servings.

*1 can (28 ounces) tomatoes (with liquid) can be substituted for fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.

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

Byrrh Cassis & Shrimp-Artichoke Canapés

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Shrimp-Artichoke Canapés

1 medium artichoke
24 medium shrimp, cooked

Artichoke Mayonnaise

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon dillweed
1 dash hot sauce

Trim bottom stem from artichoke; place in saucepan of gently boiling, lightly salted water. Cover and simmer 25-30 minutes, or until leaves can be removed easily from artichoke. Drai and let cool.

Prepare Artichoke Mayonnaise: Mix prepared mayonnaise, lemon juice, Worcestershire, dillweed, and hot sauce. Pluck off leaves of artichoke and set aside. Discard choke of artichoke and mash heart with fork or purée in blender. Fold into mayonnaise.

Select 24 of best artichoke leaves and spread with Artichoke Mayonnaise. Top each leaf with 1 shrimp and arrange on serving tray. Cover with plastic wrap and chill thoroughly before serving.

Yield: 24 canapés

To Cook Shrimp

Fill saucepan half full with lightly salted water and bring to boil. Add shrimp: When water returns to boil cook 1 minute. Do not over cook.

Remove Shrimp from water, drain, and rinse with cold water. Peel and devein shrimp.

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

Cucumber Ring Supreme

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2 tablespoons sugar
2 envelopes unflavored gelatin
3/4 teaspoon salt
2 1/2 cups water
1/4 lemon juice
1/2 medium cucumber, thinly sliced
1 8-ounce package cream cheese, cubed and softened
1 cup mayonnaise or salad dressing
6 medium cucumbers
1/4 cup snipped parsley
2 tablespoons finely chopped onion

In medium saucepan combine sugar, unflavored gelatin, and salt; stir in the water. Cook and stir till gelatin is dissolved. Stir in the lemon juice. Measure 3/4 cup mixture; chill till partially set. Arrange cucumber sliced in bottom of 6 1/2 cup ring mold; pour the partially set gelatin over cucumbers. Chill till almost firm. Meanwhile, beat remaining hot gelatine mixture into cream cheese with rotary beater till mixture is smooth. Beat in mayonnaise or salad dressing. Halve the 6 cucumbers and scrape out seeds; grind with fine blade of food grinder, or finely shed. Measure 2 cups drained ground cucumber. Fold into cream cheese-gelatin mixture along with parsley and onion. Pour over almost-firm gelatin in mold. Chill till firm. Unmold onto salad greens, or trip plate with watercress, if desired. Fill center of ring mold with cherry tomatoes, if desired. Makes 8 to 10 servings.

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

Caramel Flan

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4 eggs, slightly beaten
1/3 cup caramel ice-cream sundae topping
Dash salt
1 teaspoon rum flavoring
2 1/2 cups milk, scalded
6 to 8 teaspoons caramel ice-cream sundae topping

Heat oven to 350°. Blend eggs, 1/3 cup caramel topping, the salt and rum flavoring; gradually stir in milk. Place 1 teaspoon caramel topping in each of six to eight custard cups; pour custard over topping.

Place cups in baking pan, 13 x 9 x 2 inches; pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comeso ut clean.

Remove cups from water; chill custard in cups at least 3 hours. Run knife around edges; dip bottoms of cups into hot water and unmold onto dessert dishes. 6 to 8 servings.

This smooth light custard is the classic dessert to serve after a hot and spicy Mexican main dish.

©Copyright 1973 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Plank Baked Turbot

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3 pounds turbot fillets
1/4 cup lemon juice
Salt and pepper
2 cups Dry Instant Mashed potatoes
1 box frozen mixed vegetables
Paprika

Set oven temperature at 500° or “Broil.” Pour lemon juice on fish; season with salt and pepper and paprika. Place fish in greased broiler pan and broil about 4 inches from heat – 8 to 10 minutes or until fish flakes easily when tested with a fork. Carefully transfer fish onto a plank. Meanwhile, prepare instant potatoes according to package directions. Using pastry decorator, spread potatoes around plank, forming 6 cups for vegetables. Cook vegetables according to package directions; drain well and place in decorated cups. Place plank in broiler for 3 to 4 minutes to lightly brown. Serve with lemon wedges and tartar sauce.

Serves 6
Preparation time 50 Min.
Approximate calories per serving: 300

Suggested Menu
Plank Baked Turbot
Tossed Green Salad
Mashed Potatoes
Mixed Vegetables
Apple Betty

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

Spooks ‘N Goblins Party

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Black Cat Cupcakes

Carve a pumpkin, play spooky games or come for an early supper and go on “tricks-or-treats” together. Masks or made-up faces and costumes are essential for this party.

Bake any flavor of our layer cake mixes in paper baking cups as directed on package. Prepare our fluffy white frosting mix as directed on package, or Fluffy Frosting (below). Tint orange with 1 to 2 drops each red and yellow food color. Frost cupcakes.

Decorate each with a gumdrop cat: Slice 1-inch black gumdrops horizontally into 3 slices. Use small rounded slice for head, largest slice for body; cut tail and ears from third slice.

Fluffy Frosting

2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Serve Witches Cauldron Soup (any vegetable soup) from a large bowl set inside a kettle covered with black paper. If served in mugs, children can drink broth and spoon out vegetables.

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

Jelly Bean Circus Cake

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1 pkg yellow cake mix
1 pkg (5 3/4 ox) fluffy white frosting mix
1/4 cup maraschino-cherry juice
10 animal crackers
Pastel-color jelly beans
Multicolor wafers
Cardboard circle, 3 1/4 inches in diameter, covered with yellow construction paper
6 colored candy sticks
1 name flag made of pink construction paper
Wooden toothpicks
8 pink or white candles

1. Prepare cake batter as package label directs. Preheat oven as directed. Make cake following instructions for 2 (9-inch) layers. Cool in pans, 10 minutes.

2. To turn out of pans, carefully run spatula or paring knife around edge of pan, to loosen cake. Invert over wire rack; shake gently; lift off pan. Let cool completely.

3. Prepare frosting mix, following directions on package. Measure 1/4 cup maraschino-cherry juice from bottle of cherries; use juice in frosting for half the water called for.

4. Place a cake layer on serving plate. With spatula, spread about 1/3 cup frosting. Place second layer on top. Frost cake all over top and around side, with rest of frosting.

5. Place animal crackers around side of cake as pictured.

6. Decorate side of cake with jelly beans and wafers.

7. Measure cardboard, and cut out circle. Cover with yellow paper. Insert candy sticks in circle. Cover with yellow paper. Insert candy sticks in circle, the arrange candy sticks in frosting, to make it look like a tent.

8. Attach name flag to toothpicks with glue, then stick flag into center of cardboard circle. Insert candles.

Makes 10 to 12 servings.

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