Tag Archives: vintage recipe cards

Chipped Beef, California Style

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Poppy Seed Cups (below)
1/4 cup butter or margarine
4 ounces dried beef, shredded
1/4 cup Gold Medal flour
1/4 teaspoon nutmeg
1/4 teaspoon pepper
Dash cayenne red pepper
2 cups milk or light cream
1 hard-cooked egg, chopped
1 ripe avocado, peeled and diced
Tomato wedges
Hard-cooked eggs

Prepare Poppy Seed Cups. While cups bake, melt butter in large skillet. Cook and stir dried beef in butter until edges curl. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly.

Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in egg and avocado; heat through. Serve in Poppy Seed Cups with wedges of tomato and hard-cooked eggs. 6 servings.

Poppy Seed Cups

Heat oven to 375°. Trim crust from 12 slices white bread. Spread slices with butter; sprinkle with poppy seed. Press buttered sides up into ungreased muffin cups. Bake 12 minutes or until light brown.

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

Shortcakes, Large and Small

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Strawberry Shortcake

The berries may be tiny, sweet wild ones or huge and plum-sized, but the crust shortcake should be split and buttered while hot, then heaped high with berries and topped with cream.

1 quart strawberries
1 cup sugar
2 cups Gold Medal Flour*
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup shortening
1 cup milk
Butter or margarine
Light cream or sweetened whipped cream

Slice strawberries; sprinkle 1 cup sugar and let stand 1 hour. Heat oven to 450°. Grease layer pan, 8×1 1/2 inches. Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Cut in shortening throughly until mixture looks like meal. Stirin milk just until blended. Pat into pan.

Bake 15 to 20 minutes or until golden brown. Split shortcake while warm. Spread with butter; fill and top with berries. Serve warm with cream. 8 servings.

*If using self-rising flour, omit baking powder and salt.

Quick Individual Shortcakes

Bake Fruit Shortcake as directed on Bisquick baking mix package. 5 or 6 shortcakes.

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

Be A Clown Party

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Clown Cupcakes

Bright paper streamers from the ceiling make a circus tent table; a loaded camera will inspire your clowns to do their funniest, wildest tricks!

Bake any flavor of our layer cake mixes in paper baking cups as directed on the package. Cut cone-shaped piece for hat from top of each cupcake; set aside.

Just before serving, top each cupcake with a scoop of ice cream. Use red cinnamon candies, peanut halves, pieces of gumdrops, candy wafers, jelly beans and silver dragees to make clown faces on ice-cream balls. Top each with reserved piece of cupcake for a hat.

Serve with Sloppy Joes.

Sloppy Joes

6 hamburger buns, split and buttered
1 pound ground beef
1 can (10 3/4 ounces) condensed tomato soup
1 tablespoon prepared mustard
1/2 teaspoon salt

Heat oven to 325°. Wrap hamburger buns in aluminium foil; heat in oven 15 minutes. In medium skillet, cook and stir meat until brown. Stir in remaining ingredients. Simmer over low heat 10 minutes, stirring occasionally. Spoon into warm buns. 6 servings.

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

Pineapple Salad Surprise

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2 medium pineapples
2 apples
2 (8-oz size) boiled rock lobster tails
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon leaves
1 tablespoon chopped parsley

Sauce
1/2 cup mayonnaise
1/4 cup catsup
2 tablespoons Cointreau
1 tablespoon port
Flowers, optional

1. Cup pineapples lengthwise into quarters, right through fronds. Remove and discard cores.

2. Scoop out pineapple, leaving shells intact.

3. Core and pare apples. Remove lobsters from shells. Cut lobster meat, apples, and pineapple into 1-inch cubes. Combine in medium bowl with tarragon and parsley; toss to blend. Refrigerate, covered, several hours, or until well chilled.

4. Make Sauce: In small bowl, combine mayonnaise, catsup, Cointreau, and port; mix well. Refrigerate, covered, until well chilled.

5. To serve, lightly toss lobster-fruit mixture an d sauce to mix well. Divide evenly into pineapple shells. If desired, decorate each with a flower.

Makes 8 servings.

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

Perfection Salad

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2 envelopes unflavored gelatine
1/2 cup sugar
1 teaspoon salt
1 can (12 oz) apple juice
1/2 cup lemon juice
2 tablespoons vinegar
1 cup shredded carrot
1 cup sliced celery
1 cup finely shredded cabbage
1/2 cup chopped green pepper
1 can (4 oz) chopped pimiento

1. In small saucepan, combine gelatine, sugar, and salt; mix well.

2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.

6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. refrigerate until ready to serve.

Makes 8 servings.

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

Man-Pleasing Appetizers

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POW!

2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
1 cup water
1 1/4 teaspoons horseradish
1/4 teaspoon dill weed

Heat all ingredients to simmering, stirring occasionally. Serve hot with green onion “swizzle sticks.” 6 servings (about 1/2 cup each).

Rumaki

6 chicken livers
4 water chestnuts
Teriyaki Sauce (below)
6 slices bacon, cut in half
Brown sugar

Cut chicken livers in half; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce over chicken livers and water chestnuts in bowl; refrigerate about 4 hours. Drain. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice.

Secure with wooden pick; roll in brown sugar. Set oven control at broil and/or 550°. Broil 3 to 4 inches from heat 10 minutes or until bacon is crisp, turning occasionally. 12 appetizers.

Teriyaki Sauce: Mix 1/4 cup salad oil, 1/4 cup soy sauce, 2 tablespoons catsup, 1 tablespoon vinegar, 1/4 teaspoon pepper and 2 cloves garlic, crushed.

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

Deep-Fried Frogs’ Legs

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12 pairs frogs’ legs
Milk
Salad oil for frying
1/2 cup unsifted all-purpose flour
1/2 teaspoon salt
Dash pepper
Lemon Wedges
Tartar Sauce (below)

1. In shallow baking dish, arrange frogs’ legs in single layer. Add enough milk to just cover legs. Let stand 1 hour.

2. Heat oil (2 to 2 1/2 inches deep) in medium saucepan to 375° on deep frying thermometer.

3. In plastic bag, combine flour, salt and pepper.

4. Drain frogs’ legs, but do not dry. Add to flour mixture, a few at a time, and shake to coat evenly.

5. Drop, a few at a time, into hot oil, and cook until golden brown, turning once – about 5 minutes. Drain on paper towels.

6. Serve with lemon wedges and Tartar Sauce.

Makes 4 to 6 servings.

Tartar Sauce

1 cup mayonnaise
1/3 cup drained sweet-pickle relish
1 tablespoon lemon juice
1 tablespoon drained capers
1 tablespoon chopped parsley
1 teaspoon grated onion
1/8 teaspoon salt

1. In bowl, combine all ingredients; mix well.

2. Cover, and refrigerate – about 1 hour.

Makes 1 1/3 cups.

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

Spanish Pizza for the Gang

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1 envelope (2 1/2 ounces) spaghetti sauce mix
1 can (28 ounces) tomatoes, drained
1 can (8 ounces) tomato sauce
1/2 cup chopped green pepper
1 teaspoon red pepper sauce
Spanish Pizza Dough (below)
1 package (8 ounces) brown and serve sausage links
2 packages (8 ounces each) cream cheese, chilled

Stir together sauce mix, tomatoes, tomato sauce, green pepper and red pepper sauce; set aside. Heat oven to 400°. Prepare Spanish Pizza Dough. Spread half of tomato mixture on each circle. Cut sausages into thin slices; place on tomato mixture. Cut cream cheese lengthwise into thin strips; arrange strips lattice-fashion on each pizza. Bake 15 minutes. 8 to 10 servings.

Spanish Pizza Dough

1 package active dry yeast
2 tablespoons warm water (105 to 115°)
1 teaspoon salt
2 tablespoons salad oil
1 egg, well beaten
2 cups Gold Medal Flour*
1 cup cornmeal
1 cup cold water

Dissolve yeast in warm water. Mix in remaining ingredients. Do not let dough rise. Turn on to well-floured cloth covered board; knead 2-3 minutes. Divide dough in half. Roll each half into 12-inch circle; place on ungreased baking sheet. Pint up edges of circles.

*If using self-rising flour, omit salt.

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

Cold Meat Morsels

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Salami Wedges

Soften 1 package (3 ounces) cream cheese; spread on 9 large slices salami. Stack spread slices and top with a plain slice of salami. Cover and chill. To serve cut stack into 12 wedges. If you wish, garnish wedges with olives, pearl onions or cherry tomatoes on wooden picks. 12 appetizers.

Ham-Chutney Rolls

Soften 1 package (3 ounces) cream cheese; spread on 6 thin slices cooked ham. Do each with about 1 1/2 teaspoons sweet chutney. Roll up from short side; cut into 1-inch slices. Cover and chill. About 30 rolls.

Braunschweiger Kabobs

1/2 pound braunschweiger, cut into 3/4-inch cubes*
1 can (13 1/4 ounces) pineapple chunks, drained*
1 jar (4 ounces) maraschino cherries, drained
1/2 pound cheddar cheese cut into 3/4-inch cubes*

On each bamboo skewer, alternate 2 cubes sausage and 1 each pineapple chunk, cherry, and cheese cube. About 12 kabobs.

*Bologna can be substituted for the braunschweiger; 1 can (11 ounces) mandarin orange segments for the pineapple; Swiss cheese for the cheddar cheese.

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

Autumn Fruit Salad Mold

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2 envelopes unflavored gelatine
1/4 cup sugar
1/4 teaspoon salt
1 2/3 cups boiling water
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups rose wine
5 drops red food color
3/4 cup diced orange sections
3/4 cup diced unpared red apple
1/2 cup slivered pitted dates
1/4 cup diced grapefruit sections
1/4 cup thinly sliced celery
Salad greens

1. Combine gelatine, sugar, and salt in large bowl. Add water; stir until gelatine mixture is dissolved. Stir in lemon peel, lemon juice and wine. Add food color, a drop at a time; mix well.

2. Refrigerate about 1 hour, or just until mixture mounds slightly when dropped from spoon.

3. Meanwhile, lightly toss fruit and celery until well mixed. Stir in gelatine mixture.

4. Turn into 5 1/2 cup ring mold. Refrigerate until firm – about 2 hours.

5. To serve: run spatula around edge of mold; carefully unmold fruit ring onto salad greens.

Makes 6 to 8 servings.

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