Tag Archives: vintage recipe cards

Spring Salad Ring

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2 3-ounce packages lime-flavored gelatin
1 3/4 cups boiling water
1/4 cup lemon juice
1/4 cup water
1 large cucumber
1 8-ounce package cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 15 1/4 ounce can crushed pineapple
2 tablespoons finely chopped onion
1/2 teaspoon grated lemon peel

Dissolve lime-flavored gelatine in the 1 3/4 cups boiling water; stir in the lemon juice. For clear gelatin layer, measure 3/4 cup of the gelatine mixture and to it add the 1/4 cup water; pour into a 6-cup ring mold. Chill till almost set.

Meanwhile, prepare pineapple-cucumber gelatin layer. Peel cucumber; halve and scrape out seeds. Grate cucumber or put through food chopper, using fine blade; drain. Measure 1/2 cup drained grated cucumber. Blend softened cream cheese and mayonnaise or salad dressing. Stir in undrained crushed pineapple, the grated cucumber, finely chopped onion, and grated lemon peel; mix well. Stir in remaining gelatin mixture. Chill till partially set. Pour over set gelatin mold. Chill till firm. Unmold onto salad greens. Trim with green grapes, if desired. Makes 8 servings.

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

Creamy Fruit Salad

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1 can (8 3/4 ounces) fruit cocktail, drained
2 bananas, peeled and sliced crosswise
1 small unpared apple, diced
1/2 cup seedless green grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream, whipped*
Strawberries

In large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Just before serving, garnish salad with strawberries. 4 to 6 servings.

*Whipping cream can be tinted with 2 teaspoon maraschino cherry syrup or few drops food color.

Serve with baked ham, buttered fresh asparagus and Toasted Party Rye: Heat oven to 325°. Spread slices of snack rye bread with soft butter or margarine; place on ungreased baking sheet. Heat 10 to 12 minutes or until crusty.

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

Potato Salad Roll

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3 medium potatoes, peeled and quartered
1/3 cup mayonnaise or salad dressing
1 teaspoon salt
1/2 teaspoon paprika
3 hard-cooked eggs, finely chopped
1/2 cup chopped celery
2 tablespoons finely chopped onion
1 cup cream-style cottage cheese, drained
2 tablespoons mayonnaise or salad dressing
2 tablespoons finely chopped green pepper
2 tablespoons chopped pimiento

Cook potatoes in boiling water till tender. Mash potatoes (do not add any liquid). Combine mashed potatoes with 1/3 cup mayonnaise, the salt, and paprika; stir in eggs, celery, and onion. Chill thoroughly. On foil, pat mixture to a 12×9 inch rectangle. Combine cottage cheese, the remaining mayonnaise, the green pepper, and pimiento; spread atop potato rectangle to within 1 inch of edges. Beginning with narrow side, lift foil and gently roll up potato mixture, jelly roll fashion. Chill thoroughly. Top with parsley and hard-cooked egg wedges, if desired. Cut well-chilled potato roll into slices. Makes 6 servings.

Zucchini Salad Pie

Dissolve on 3-ounce package lime-flavored gelatin in 1 cup boiling water. Add one 8-ounce can (1 cup) applesauce and 2 tablespoons lemon juice. Chill till partially set. Fold in 1 cup shredded zucchini, 1/2 cup shredded carrot, 2 tablespoons chopped green pepper, and 2 tablespoons chopped green onion. Turn into a lightly oiled 9-inch pie plate. Chill till firm.

Combine 1 cup dry cottage cheese, 1/2 cup dairy sour cream, 1 teaspoon shredded lemon peel, and dash salt. Spread mixture atop firm mixture in pie plate. Garnish with parsley and halved cherry tomatoes, if desired. Makes 6 servings.

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

Curried Fish In Rice Ring

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1/4 teaspoon salt
1/2 cup boiling water
1 pound pike, pollack, sole or haddock fillets
2 tablespoons butter or margarine
1/4 cup minced onion
2 tablespoons flour
1 teaspoon curry powder
1 teaspoon sugar
1/4 teaspoon salt
Dash ginger
3/4 cup milk
3 cups cooked rice
1 package (10 ounces) frozen green peas, cooked and drained

Heat water and salt to boiling. Add fish; cover and simmer 6 to 10 minutes or until fish flakes easily with fork. Drain; reserve 1/2 cup broth. Break fillets into 2-inch pieces; keep warm while preparing sauce.

Melt butter in saucepan; cook and stir onion in butter until tender. Stir in flour, curry powder, sugar, salt and ginger; cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in reserved broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in fish; heat through.

Mix rice and peas; pack lightly in greased 6-cup ring mold. Unmold on large serving dish; pour fish sauce into center of mold. 4 to 6 servings.

A whisper of curry and a dash of ginger give distinction to the economical luncheon casserole.

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

Choucroute Casserole

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1 smoked beef tongue (about 3lb)
2 bay leaves
2 teaspoons salt
8 whole black peppers
1 teaspoon dried thyme leaves
1 rack spare ribs, with center bone cracked (about 1 1/2lb)
1/4 teaspoon pepper
2 bags (1-lb size) sauerkraut
3 medium red apples (unpared), cored and quartered
12 juniper berries
1 can (12 oz) lager beer
3/4 cup apple jelly

1. In 6-quart Dutch oven or kettle, place tongue with enough water to cover, along with bay leaves, 1 teaspoon salt, black peppers and theyme.

2. Bring to boiling; reduce heat, and simmer, covered, 2 1/2 hours. Remove tongue. Cool until easy to handle, then carefully remove and discard skin, bone, and gristle.

3. Preheat oven to 350F. Wipe ribs with damp paper towels. Sprinkle with 1/4 teaspoon pepper and 1 teaspoon salt. Place, fat side down, in large roasting pan. Bake, uncovered, 30 minutes. Turn ribs. Bake 20 minutes longer. Drain fat.

4. Drain sauerkraut. Rinse under cold water, and drain again.

5. Plain sauerkraut in bottom of roasting pan. Add apples, juniper berries, and half the beer; arrange ribs on top. Bake, loosely covered with foil, 45 minutes, gently turning sauerkraut occasionally.

6. Slice tongue; arrange on sauerkraut in roasting pan. Sprinkle with rest of beer.

7. Melt jelly; use to brush tongue and ribs. Bake, uncovered, 15 minutes, or until glazed. To serve: Cut ribs into serving pieces with kitchen shears; arrange all on hot serving platter. Nice with boiled potatoes. Makes 10 servings.

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

Moussaka-In-A-Hurry

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1 lb eggplant
4 zucchini (about 1lb)
3 tablespoons salad oil
1 medium onion, sliced
2 tablespoons chopped parsley
1 jar (4 1/2 oz) sliced mushrooms, drained
1 jar (7 1/4 oz roasted pimientos, drained
1 1/2lb ground chuck
1 teaspoon salt
1 teaspoon dried oregano leaves
1 can (6 oz) tomato paste
6 drops Tabasco
1 can (10 3/4 oz) condensed Cheddar cheese soup, undiluted
1/4 cup Parmesan cheese

1. Wash and dry unpeeled eggplant and zucchini. Cut eggplant lengthwise into quarters; slice eggplant and zucchini crosswise, 1/4 inch thick.

2. In large skilled, heat oil. Add eggplant, zucchini, onion and parsley. Cook over medium heat, covered, 15 minutes, or until vegetables are tender. Stir in mushrooms and pimientos.

3. In large skillet, sauté ground chuck, stirring, just until red color disappears. Pour off fat. Stir in salt, oregano, tomato paste, and Tabasco. Cook, stirring, several minutes longer.

4. Heat cheese soup, stirring, until boiling.

5. In round, shallow casserole (about 2-quart size), arrange vegetables around edge; place meat mixture in center; cover meet with cheese soup. Sprinkle with grated Parmesan cheese. Run under broiler 2 to 3 minutes, or until lightly browned on top.

Makes 6 to 8 servings.

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

Ham and Bananas Hollandaise

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6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.

3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.

4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.

Pineapple-Glazed Baked Ham

1 can (2 lb) boneless ham
1/4 cup dry white wine

Pineapple Glaze
1/2 cup pineapple preserves
1/2 teaspoon dry mustard
Dash ground cloves

Preheat oven to 350F. Place ham in small, shallow baking pan. Bake 10 minutes. Pour wine over ham. Bake 20 minutes longer. Remove from oven. Increase oven temperature to 450F.

Meanwhile, make Pineapple Glaze: In small bowl, combine preserves, mustard, and cloves; mix well. Spread on top and sides of ham. Bake ham 12 to 20 minutes, or until glaze is slightly browned. Remove to serving platter. Garnish with maraschino cherries and parsley, if desired. Makes 6 servings.

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

Glazed Apples and Franks

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3 tablespoons butter or margarine
2 tablespoons prepared mustard
3/4 cup light corn syrup
1 pound frankfurters (8 to 10)
5 tart medium apples, cored and quartered

In skillet melt butter or margarine, blend in mustard, then the corn syrup. Slash each frankfurter diagonally in three places (do not cut through frank). Add franks and apples to mixture in skillet. Cover and simmer over lowe heat 10 to 15 minutes or till apples are tender and hot. Turn apples and franks once during cooking to glaze. Serves 5.

Rickshaw Rice

1 12 ounce can luncheon meat, cubed
2 tablespoons butter or margarine
1 20 ounce can pineapple chunks
2/3 cup long grain rice, cooked (2 cups)
1 10-ounce package frozen peas
1 teaspoon dried dillweed
1 cup cherry tomatoes, halved
1/2 cup dairy sour cream

In skillet brown luncheon meat cubes in butter. Drain pineapple, reserving 3/4 cup syrup. Add pineapple, reserved syrup, rice, peas, and dillweed to skillet. Cover the skillet; reduce heat and simmer 4 to 5 minutes or till peas are tender. Stir in tomatoes. Top with sour cream. Cover and simmer the rice mixture 2 minutes more or till tomatoes are hot. Makes 4 to 6 servings.

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

Stop ‘N Shop Picnic

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Make Your Own Sub Sandwich

4 loaves French bread, each about 6 inches long
Soft butter or margarine
2 to 3 tablespoons thousand island salad dressing or mayonnaise
Lettuce leaves
2 cans (3 2/3 ounces each) smoked salmon, drained
4 slices caraway cheese
4 slices broiled ham
4 slices Provolone cheese
8 slices tomato
Thin onion slices
Dill pickle slices
2 cans (3 3/4 ounces each) sardines, drained, if desired
Endive leaves

Cut loaves horizontally in half. Spread cut sides with butter and salad dressing. Layer lettuce, salmon, caraway cheese, ham, Provolone cheese, tomato, onion and pickle slices and sardines on bottom halves of loaves.

Place endive on sardines and top with remaining halves of loaves. Secure with wooden picks. 4 sandwiches.

Bring along a slicing knife and a butter spreader; pick up the food at a store en route to your picnic. Beverage could be your favorite cold pop or a bottle of light wine.

Tip for picnic-happy people: your own 2-wheel fold-up grocery cart makes transporting food to and from the picnic a breeze.

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

Skillet Veal

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6 boneless veal cutlets (4 ounces each)
2 tablespoons shortening
1 teaspoon salt
1 can (16 ounces) tomatoes
1 package (1 1/2 ounces) spaghetti sauce mix with mushrooms
1/3 cup sherry
1 can (16 ounces) whole onions, drained
1 can (6 ounces) sliced mushrooms, drained (reserve 1/4 cup liquid)
1 can (16 ounces) peas and carrots, drained

Pound meat until 1/4 inch thick. Melt shortening in large skillet; brown meat. Season with salt. Stir in tomatoes, spaghetti sauce mix and sherry; heat to boiling.

Reduce heat; cover and simmer 10 minutes, stirring occasionally. Add onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer 10 minutes. 6 servings (305 calories each).

What’s for dessert? Frozen Lime Pudding (below).

Frozen Lime Pudding

Pour 1 can (14 ounces) evaporated skim milk into refrigerator trays; chill in freezer until soft ice crystals form, about 30 minutes. In chilled bowl, beat milk until stiff. Stir in 1 can (6 ounces) frozen limeade concentrate, thawed, and drop 5 drops green food color. Pour into 2 refrigerator trays; freeze until firm. Eight 1 -cup servings (90 calories each).

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