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Sunday Supper Soup

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Meatballs
1 1/2lb ground beef chuck
1 egg, slightly beaten
1/2 cup soft breadcrumbs
1/4 teaspoon salt
1 tablespoon chopped parsley

2 tablespoons butter or margarine
1 can (10 1/2-oz) condensed beef broth, undiluted
1 can (1lb, 12 oz) tomatoes, undrained
1 envelope (1 3/8 oz) dry onion soup mix
2 cups (4 or 5) sliced pared carrots
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon pepper
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf

1. Make Meatballs: In medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs, salt, and parsley; mix lightly. With hands, lightly shape into 24 balls.

2. In hot butter in 5-quart Dutch oven, sauté meatballs, a singly layer at a time, until browned on all sides. Drain off fat. Set meatballs aside.

3. In same Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil, and bay leaf. Bring to boiling, then reduce heat and simmer, covered, but stirring occasionally, to break up tomatoes, 30 minutes. Add meatballs and simmer 20 minutes longer.

4. Serve in tureen or individual bowls. Garnish with chopped parsley, if desired. Makes 6 servings; about 2 quarts.

A Light Sunday Supper
Sunday Supper Soup
Warm French Bread Butter
Cheeses Fresh Fruit
Milk Coffee Beer

©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Creamy Mushroom Soup

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Here is a soup with silken elegance that makes it appropriate for the first course of a special dinner. Or treat your family to a Sunday night supper of this sherry scented soup, with warm crusty bread and sliced ham or other cold meat.

For 4 servings you will need:
1 lb small whole mushrooms (quartered, if large)
6 Tbsp butter or margarine
1 medium onion, finely chopped
2 Tbsp. all-purpose flour
1 tsp salt
1/4 tsp dried thyme leaves
2 tsp catsup
3 cups chicken broth, canned or homemade
1 cup half-and-half
1 egg
1 Tbsp. lemon juice
2 Tbsp. dry sherry

Preparation:
1. Sauté mushrooms in heated butter in a 3-to-4 quart saucepan until lightly browned. Remove and reserve about 1/3 of the mushrooms.

2. To mushrooms in pan, add onino. Cook until limp and golden. Mix in flour, cooking until bubbly. Add salt, thyme and catsup. Remove from heat. Gradually mix in broth.

3. Cook, stirring, until soup boils gently. Reduce heat. Cover and simmer 15 minutes. WHirl soup, half at a time, in blender until smooth. Return to saucepan.

4. Stir in half-and-half. Heat until soup steams. Beat egg with lemon juice in a small bowl. Stir in small amount of hot soup. Pour egg mixture into remaining soup.

5. Mix in reserved mushrooms. Cook, stirring, until very hot (do not boil). Mix in sherry. Salt to taste.

For 2 servings:
Half of the ingredients
For 8 servings:
Double the ingredients. Use only 5 1/2 cups chicken broth

©MCMLXXXIV. My Great Recipes. All rights reserved. Printed in Holland.

Coconut Cake

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1 pkg (18 1/2oz) yellow cake mix

Filling
1 pkg (3 1/4 oz) vanilla pudding and pie filling mix
1 1/2 cups milk
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1 can (3 1/2 oz) flaked coconut

Frosting
3 3gg whites
1/3 cup light corn syrup
3/4 cup sugar
Dash salt
1/8 teaspoon cream of tartar

1. Prepare cake batter. Bake as label directs in 2 (9-by-1/2-inch) layer cake pans; cool. Make Filing: Make pudding as label directs, using 1 1/2 cups milk.

2. Pour into medium bowl; place waxed paper directly on surface. Refrigerate until well chilled – at least 2 hours.

3. In small bowl, combine heavy cream, sugar, and vanilla extract. With portable electric mixer, beat at medium speed just until stiff. Fold into pudding with 3/4 cup coconut. Refrigerate.

4. Make Frosting: In top of double boiler, combine egg whites, corn syrup, sugar, salt, and cream of tartar. Cook over boiling water (water should not touch double-boiler top), beating with portable mixer until soft peaks form when beater is raised – about 4 minutes.

5. Remove from boiling water. Beat 2 minutes, until thick.

6. To assemble: With sharp knife, split layers to make 4. Place layer, cut side up, on plate; spread with one-third of filling. Top with second layer, cut side down; spread with one-third of filling. Add third layer, cut side up; spread filling. Top with last layer.

7. Frost cake; sprinkle with rest of coconut. Refrigerate. Serves 10.

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

Parsley-Glazed Ham

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10-12 lb fully cooked bone-in ham
1 cup sliced onion
2 bay leaves
1/4 cup brown sugar, packed
4 parsley sprigs
6 whole cloves
3 whole black peppers
1 cup dry white wine

GLAZE
1 envelope unflavored gelatine
3/4 cup dry white wine
1 cup chopped parsley

1. Preheat oven to 325°. Place ham, fat side up, in shallow roasting pan. Arrange onion and bay leaves on ham. Sprinkle with sugar, parsley sprigs, cloves, and peppers. Insert meat thermometer in center of thickest part, away from bone.

2. Pour wine around ham. Cover pan tightly with foil. Bake, basting every 30 minutes with wine in pan – about 3 1/2 – 4 hours, or until meat thermometer registers 140F.

3. Remove ham from oven. With sharp knife, carefully remove any skin and excess fat. To score: Using knife and ruler, make diagnoal cuts in fat (do not cut into meat), 1/4 inch deep and 1 1/4 inches apart, to form a diamond pattern. Cool.

4. Refrigerate ham, covered, several hours or overnight.

5. Make Glaze: In 1/4 cup cold water in small saucepan, let gelatine stand 5 minutes, to soften. Add white wine. Stir constantly over medium heat, until gelatine is dissolved.

6. Set bowl with gelatine mixture in ice water, and let stand about 15 minutes, or until slightly thickened but not set. Add chopped parsley; mix well.

7. Remove ham from refrigerator. Spoon half of glaze over ham. Refrigerate ham 30 minutes.

8. Reheat remaining glaze. Set it in ice water to chill and thicken slightly. Spoon over ham, coating completely.

9. Refrigerate 1 hour, until glaze is set. Makes 20 servings.

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

Tuna With Rice

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Curried Tuna Casserole

2 tablespoons butter or margarine
1 1/2 teaspoons curry powder
1 can (10 1/2 ounces) condensed cream of mushroom soup
3/4 cup milk
2 1/2 cups cooked rice
2 cans (6 1/2 ounces each) tuna, drained
1 can (8 ounces) whole onions, drained and halved

Heat oven to 350°. In large skillet, brown butter and curry powder. Mix in remaining ingredients; pour into ungreased 2 quart casserole. Bake uncovered 30 minutes. Top with Curry Condiments: sieved hard-cooked egg yolks, chopped peanuts, currants, crab apple jelly, sliced green onions, crumbled crisply fried bacon. 6 servings.

Tuna Pilaf

1 small onion, thinly sliced
1 tablespoon salad oil
1 package (10 ounces) frozen mixed vegetables
1/2 cup water
3 cups cooked rice (without salt)
2 cans (6 1/2 ounces each) tuna drained
1 cup thinly sliced celery
1/4 cup soy sauce

In large skillet, cook and stir onion in oil until tender. Add frozen vegetables and water; heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes or until vegetables are tender. Stir in remaining ingredients; heat through. 6 to 8 servings.

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

Egg, Cheese & Olive Casserole

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8 slices white bread, crusts removed
1/2 pound Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
6 eggs
1 teaspoon dry mustard
4 cups milk
2/3 cup rip olives, drained and sliced
6 green stuffed olives

Butter a 8×13-inch baking pan. Alternate layers of bread, cheese and ripe olives. Beat eggs and combine with dry mustard and milk. Pour over bread-cheese layers.

Refrigerate for at least 1 hour, or overnight.

Bake in a 350° oven for 1 hour. Garnish with green stuffed olives and serve.

Serves 6 to 8
Preparation time 1 HR., 20 Min.
Approximate calories per serving…. 450

Suggested Menu
Egg, Cheese and Olive Casserole
Buttered Peas and Carrots
Endive Salad
Lemon Ice and Cornflake Cookies

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

Corn and Cabbage Skillet

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3 fresh ears of corn or 1 10-ounce package frozen whole kernel corn
2 cups shredded cabbage
2 tablespoons chopped onion
2 tablespoons butter or margarine
1/2 cup cream-style cottage cheese
1/4 cup dairy sour cream
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper

Remove the husks and silks from the ears of corn; rinse. Cut off tops of kernels, holding knife at angle. Scrape cobs with dull edge of knife. Cook, cut and scraped corn, covered, in small amount of boiling salted water 5 to 8 minutes or till corn is done. (Or, prepare frozen corn according to package directions.) Drain. Cook cabbage, covered, in boiling salted water about 7 minutes or till tender; drain.

In saucepan cook onion in butter or margarine till tender, but no brown. Stir in cottage cheese, sour cream, Parmesan, salt and pepper. Cook till cottage cheese begins to melt. Combine half the cottage cheese mixture with the corn. and the remaining cottage cheese mixture with the cabbage. Arrange cabbage around outside of skillet; fill center with corn. Heat through. Garnish with green pepper and carrot curls, if desired. Makes 5 or 6 servings.

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

Gettysburg Veal Casserole

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1/2 cup butter or margarine
4 lb boneless veal, cut in 1-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (10 1/2-oz size) condensed cream-of-mushroom soup, undiluted
3 cups sliced onion
1/4 teaspoon seasoned salt
1/8 teaspoon Tabasco
1/4 cup sherry
1 cup dairy sour cream
1/8 teaspoon cracked black pepper
Hot cooked rice

1. Heat 1/4 cup butter in large skille. Add veal, half at a time, and brown well on all sides. Remove as browned to large, deep roasting pan with tight-fitting cover.

2. Sprinkle veal with salt and 1/8 teaspoon pepper. Spoon mushroom soup over top.

3. Preheat oven to 375F.

4. Heat remaining butter in same skillet. Add onion; sauté until golden. Place on meat mixture in roasting pan.

5. Add 1/4 cup water, seasoned salt, and Tabasco to skillet; bring to boiling, stirring to dissolve browned bits in pan. Pour over onion.

6. Bake, covered, 1 hour and 20 minutes.

7. Remove cover. Add sherry and sour cream; sprinkle with cracked pepper; stir gently just until blended. Bake, uncovered, 10 minutes longer. Serve over rice.

Makes 12 servings.

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

Irish Cheer & Virginia’s Emerald Isle Shrimp

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3 dozen medium shrimp
2 pounds fresh spinach
2 cups dairy sour cream
2 packages (8-oz size) cream cheese
6 lemons, cut into wedges

Peel and devein shrimp, leaving tails intact; sprinkle lightly with lemon juice and set aside.

Carefully wash and devein spinach; tear leaves into bits. Place in large saucepan with 2 cup water. Place shrimps on top of spinach leaves. Bring water to boil; cook slowly 3-4 minutes or until spinach is wilted and shrimp are cooked through. Take care not to overcook lest shrimp become tough.

Shrimp will turn pale green as they absorb color from the spinach. Remove shrimp from saucepan and refrigerate for later use.

Drain spinach and purée in blender or food processor; measure 2 1/2 cups cooked puréed spinach and place in mixing bowl; fold in dairy sour cream and cream cheese; mix thoroughly.

Lightly oil 6-cup ring mold; spoon spinach-cheese mixture into mold. Cover and refrigerate until firm, about 3 hours.

Unmold spinach-cream mixture onto plate; arrange shrimp on mold in decorative manner; fill center of mold with lemon wedges arranged in sunburst fashion.

Yield: 2 dozen hors d’oeuvre servings.

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

Ribbon Meat Loaf

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3 slices soft bread, torn into small pieces
1 cup milk
1 pound ground beef or veal
1/2 pound ground lean pork
1 egg yolk
1/4 cup minced onion
1 1/4 teaspoons salt
1/4 teaspoon each pepper, dry mustard, sage, celery salt, and garlic salt
1 tablespoon Worcestershire sauce
Cheese Filling (below)

Heat oven to 350°. Stir together bread and milk; mix in remaining ingredients thoroughly. Pat one half of meat mixture in greased loaf pan, 9x5x3 inches. Cover with Cheese Filling. Top with remaining meat mixture. Bake 1 hour 30 minutes. 6 to 8 servings.

Cheese Filling

1 egg white, slightly beaten
1 tablespoon water
2 slices soft bread, torn into pieces
4 ounces crumbled blue cheese or shredded Cheddar cheese

Combine egg white and water; toss lightly with bread crumbs and cheese.

Beautifully mellow in flavor with your choice of blue or Cheddar cheese. Bake in a well-greased pan so none of the goodness sticks!

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