Tag Archives: vintage recipe cards

Cheddar Paella

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1 dozen small clams, in shell
2 lb shrimp, shelled and deveined
4 tablespoons olive or salad oil
1 tablespoon butter or margarine
1 cup raw, long-grain white rice
1 teaspoon salt
1 bay leaf
1 chicken bouillon cube
2 cloves garlic, finely chopped
2 medium onions, peeled and finely chopped
2 green peppers, seeded and finely chopped
2 large tomatoes, peeled
1/2 cup pimiento-stuffed olives, sliced
2 teaspoons paprika
1/8 teaspoon cayenne
1 1/2 cups grated Cheddar cheese (6 oz)

1. Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water; bring to boiling. Add shrimp; cook over high heat, covered, 5 minutes. Remove from heat.

2. Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp, in remaining broth. Keep warm.

3. Heat 2 tablespoons olive oil and butter in 3-quart saucepan. Add rice, and stir to coat well. Add reserved 2 1/4 cups liquid, salt , bay leaf, and bouillon cube; bring to boiling; reduce heat, and simmer, covered and without stirring, 25 minutes.

4. Preheat oven to 375F. Meanwhile, in 2 tablespoons hot oil in 6-quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender – about 10 minutes.

5. Chop tomatoes. Add to sautéed vegetables with olives, paprika, and cayenne; cook 5 minutes longer. Keep warm.

6. Drain shellfish, and add with rice to tomato mixture; stir gently to blend. Turn into paella pan or shallow 4-quart casserole.

7. Sprinkle cheese over top of all. Bake 10 to 15 minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.

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

Peachy Beef Toss

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1/2 cup salad oil
3 tablespoons vinegar
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 drops bottled hot pepper sauce
1 head romaine, torn in bite-size pieces
1 1/2 cups cooked roast beef cut in strips
3 fresh medium peaches, peeled, pitted, and sliced
1 avocado, peeled, pitted, and sliced
12 cherry tomatoes, halved

In screw-top jar combine first 6 ingredients and 1/8 teaspoon pepper. Cover; shake till blended. Chill. Combine romaine, spinach, and beef in salad bowl. Cover and chill. Just before serving, add peaches, avocado, and tomatoes. Shake dressing; toss with salad. Serves 6.

Honeydew-Turkey Salad Bowl

2 small honeydew melons
2 cups cubed cooked turkey
1 cup sliced celery
1/3 cup mayonnaise or salad dressing
1/3 cup spicy sweet French salad dressing
1 teaspoon chopped green onion
1/2 teaspoon celery seed

Slice melons in half using a sawtooth cut. Remove and discard seeds and pulp. With melon ball cutter, remove melon meat. Remove any remaining melon meat with spoon and use another time. Toss together melon balls, turkey, and celery. Cover; chill. Combine mayonnaise, French dressing, onion and celery seed. Cover; chill. Spoon turkey mixture into melon halves. Pass dressing. Makes 4 servings.

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

Tuck Away Beef Loaf

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Heat oven to 350°.
Beat slightly with fork in large bowl 1 egg
Finely chop enough onion to fill 1/4 cup
Add to the egg and mix well
the chopped onion
1 1/2 pounds ground beef
1 cup dry bread crumbs
1 1/4 cups milk
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon catsup
1 tablespoon horseradish

Spread half the meat mixture in ungreased loaf pan, 9x5x3 inches.

Put on meat mixture 3 peeled hard-cooked eggs

Cover with remaining meat mixture. Pat top of loaf to make smooth. Bake uncovered 1 1/2 hours. 6 servings

Tuck Away Baby Beefies: Shape each mixture into 8 small loaves, each about 3x2x1 inch. Push large pimient-stuffed olives into centers of loaves. Place loaves in ungreased baking pan, 13x9x2 inches. Bake uncovered 45 minutes. 6 to 8 servings.

Rag Doll Tea Party

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Raggedy Ann Salad

“Come for a tea party and bring your favorite dolly!” How many little girls will love to walk over in their mothers’ heels for a special little party under the mock orange bush. Instead of the usual cookies, why not surprise them with Raggedy Ann Salads? To drink? Why, tea of course, generously mixed with milk.

For each serving, place 1 peach half for body on salad plate. Arrange 4 small celery sticks for arms and legs around peach half. Use 1 large marshmallow for head, raisins for eyes, nose, shoes and buttons and small piece of maraschino cherry for mouth. Shred yellow cheese; arrange around marshmallow for hair. Add a skirt of leaf lettuce to complete the salad.

For dessert, Marguerites, tea party favorites with mothers and grandmothers, are just as delicious today!

Marguerites

Heat oven to 400°. Beat 2 egg whites until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Fold 1/4 teaspoon vanilla and 1/2 cup chopped nuts into meringue. Cover 23 soda crackers with meringue, carefully sealing to edges. Bake crackers on ungreased baking sheet 6 to 8 minutes or until meringue is light brown. 24 Marguerites.

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

Steak Tartare

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2lb ground beef round
1/4 cup lemon juice
2 cloves garlic, crushed
4 raw egg yolks
8 anchovy fillets, drained
1/2 cup sour cream
1/4 cup catsup
1/4 cup chili sauce
2 tablespoons brandy
1/4 cup capers, drained
1/2 cup chopped onion
2 lemons, quartered
Dark rye bread or toast

1. In medium bowl, combine beef, lemon juice, and garlic; toss lightly with fork just to combine. Lightly shape into 4 large patties. Arrange on serving platter

2. Make an indentation in center of each patty; place an egg yolk in each. Arrange 2 anchovy fillets around each egg yolk.

3. Press sour cream through pastry bag with number-5 fluted tip to form circle around edge of each patty. Refrigerate, lightly covered, until serving time.

4. In small bowl, combine catsup, chili sauce, and brandy; mix well.

5. Sprinkle with capers and onion. Garnish with lemon quarters. Serve with bread or toast. Makes 4 to 8 servings.

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

Lamb Pie with Dill

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3 lb boneless lamb for stew
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 large carrot, pared and sliced
1 medium onion, chopped
1/2 cup chopped celery
1 pkg (11 oz) pie crust mix
2 teaspoons flour
1 tablespoon vinegar
2 teaspoons sugar
2 egg yolks
1/2 cup heavy cream
3/4 cup chopped fresh dill, or 6 tablespoons dried dillweed

1. Trim excess fat from lamb; cut meat into 1-inch cubes. Sprinkle with salt and pepper.

2. In 4-quart Dutch oven, combine lamb, carrot, onion, and celery with 2 1/2 cups water. Bring to boiling; reduce heat, and simmer, covered and stirring occasionally, 1 hour, or until lamb is tender. Skim off fat, if necessary.

3. Meanwhile, prepare pastry as package label directs. Roll out to form 12-inch circle. Preheat oven to 350F.

4. Drain lamb and vegetables, pouring liquid into medium saucepan. (Liquid should measure 2 cups)

5. Combine flour with 1 tablespoon water and stir into liquid; cook, stirring, until slightly thickened. Add vinegar and sugar.

6. In medium bowl, beat egg yolks slightly. Beat in cream, then a small amount of hot sauce; pour back into rest of sauce. Add lamb mixture and dill; mix well.

7. Turn lamb mixture into 10-inch shallow casserole (about 2 inches deep). Make slits in pastry for steam vents, and adjust over top of casserole; crimp edges. Bake 45 minutes, or until top is golden.

Makes 6 to 8 servings.

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

Chicken Livers and Eggs

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1/4 lb chicken livers
Butter or margarine
6 tablespoons fresh white bread crumbs
6 slices (1/4 lb) Swiss cheese
2 tablespoons chopped onion
1 cup sliced fresh mushrooms
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves, optional
6 eggs
3/4 cup heavy cream
2 tablespoons grated Parmesan cheese

1. Wash and dry chicken livers. Cut into eighths.

2. Preheat oven to 350F. Butter 6 (5-inch) custard cups or ramekins. Sprinkle 1 tablespoon bread crumbs n bottom of each. Cover with slice of Swiss cheese.

3. In 3 tablespoons hot butter in small skillet, over medium heat, sauté chicken livers with onions, mushrooms, salt, pepper, and thyme, about 5 minutes, stirring occasionally.

4. Divide mixture into custard cups, pushing up around side, making an indentation in center. Break egg in each.

5. Over each egg, spoon 2 tablespoons cream, then sprinkle with 1 teaspoon grated cheese. Bake, uncovered, 10 to 12 minutes, until eggs are set. Serve at once. Serves 6.

An Early Lunch
Chicken Livers with Eggs
Baked Tomato Halves
Hot Buttered Corn Bread
Coffee Milk

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

Sundae Bubble Crown

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1 cup water
1/2 cup butter
1 cup Gold Medal flour
4 eggs
1 package of our chocolate fudge frosting mix
2 tablespoons light corn syrup
3 tablespoons butter or margarine
2/3 cup milk
2 quarts any flavor ice cream

Heat oven to 400°. Heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by rounded teaspoonfuls onto ungreased baking sheet. Bake 25 to 30 minutes.

In top of double boiler, combine frosting mix (dry), corn syrup and 3 tablespoons butter. Slowly stir in milk. Heat over boiling water 5 minutes, stirring occasionally. Cool to room temperature.

To assemble crown, soften ice cream. In 10-inch tube pan with removable bottom, place a layer of cream puffs. Spread with 1 quart of the ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top. Freeze 8 hours or until firm.

Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas, lift crown from bottom of pan to serving plate. Serve with remaining sauce. 16 servings.

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

Vegetable Stuffed Tomatoes

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1 9-ounce package frozen Italian green beans
1/4 cup sliced green onion
1 3-ounce can sliced mushrooms, drained
1/3 cup low-calorie Italian salad dressing
1/4 teaspoon salt
Dash pepper
6 medium tomatoes

Cook beans according to package directions; drain thoroughly. Add onion, mushrooms, salad dressing, salt and pepper; toss till beans are coated. Refrigerate at least 2 hours, stirring occasionally.

Meanwhile, cut thin slice from top of each tomato. Using a small spoon, scoop out centers, leaving shells about 1/4 inch thick. (Use tomato centers in sauce or salad another time.) Invert shells on paper towelling to drain; chill. At serving time, sprinkle insides of tomato shells with salt; spoon in bean mixture. Serve salads on romaine leaves, if desired. Makes 6 servings.

Scandinavian Cucumbers

1/2 cup dairy sour cream
1 tablespoon sugar
2 tablespoons snipped parsley
2 tablespoons tarragon vinegar
1 tablespoon finely chopped onion
1/4 teaspoon dried dillweed
3 small unpeeled cucumbers, thinly sliced (3 cups)

Stir together sour cream, sugar, parsley, vinegar, onion, and dill. Gently fold in cucumbers. Cover and chill 2 hours. Makes 6 servings.

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

Fabulous Fudge

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Cherry Opera Fudge

3 tablespoons butter or margarine
3 tablespoons milk
1 package of our creamy white frosting mix
1/2 cup chopped nuts
1/2 cup candied cherry halves

Butter loaf pan, 9x5x3 inches. In top of double boiler, melt butter in milk. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Stir in nuts and cherries.

Spread mixture evenly in pan. Let stand until firm. Cut into 1-inch squares. 32 squares.

Fudge Clusters

2 tablespoons butter or margarine
3 tablespoons water
1 package of our chocolate fudge frosting mix
2 cups pecans or salted peanuts

In medium saucepan, melt butter in water. Stir in frosting mix (dry) until smooth. Heat over low heat 5 minutes, stirring constantly. Remove from heat; stir in nuts.

Drop mixture by teaspoonfuls onto waxed paper. Let stand until firm. 3 to 4 dozen candies.

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