Tag Archives: vintage recipe cards

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.

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.