Tag Archives: vintage recipe cards

Poached Eggs – Chipped Beef

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Ingredients

1/4 cup butter or margarine
1/4 cup unsifted flour
Dash pepper
2 1/2 cups milk
Tabasco
1 jar (5oz) dried beef
4 or 6 poached eggs
2 or 3 English muffins, split and toasted, or 4 or 6 buttered toast slices, crusts removed

Directions

1. In medium saucepan, melt butter. Remove from heat.

2. Add flour and pepper, stirring until smooth. Gradually stir in milk. Bring to boiling, over medium heat, stirring. Reduce heat and simmer 1 minute. Add several drops Tabasco and dried beef. heat gently while poaching eggs.

3. Lift eggs to toasted muffins. Spoon creamed chipped beef over top. Garnish with tomato wedges and olives, as pictured.

Makes 4 to 6 servings.

How to Poach and Egg: Bring water (1 inch deep) in shallow pan to boiling. Reduce heat to simmer. Break egg into saucer, then quickly slip egg into water. Cook, covered, 3 to 5 minutes. Lift out of water with slotted pancake turner or spoon. Drain well.

A Light Supper
Poached Eggs with Creamed Chipped Beef
Toasted English Muffins
Beer

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

Easy Sauerkraut Mold

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Ingredients

2 3-ounce packages lemon-flavored gelatin
1 tablespoon vinegar
3 or 4 small green onion tops
1 pimiento
1 16 ounce can (2 cups) sauerkraut, drained
1 cup mayonnaise or salad dressing
1 teaspoon prepared horseradish

Directions

Dissolve lemon-flavored gelatin in 2 cups boiling water. Add vinegar and 1 1/2 cups cold water. Chill till partially set. Snip the green onion tops and pimiento into the gelatin mixture. Cut through the contest of the can of sauerkraut. Add drained sauerkraut to gelatin mixture; stir gently to distribute vegetables. Turn mixture into an 8x4x2 inch loaf dish. Chill till firm, 4 hours or overnight. Unmold onto salad greens. Trim with carrot curls and ripe olives, if desired. Combine mayonnaise and horseradish. Serve with salad.

Makes 8 to 10 servings.

Three-Bean Aspic

Ingredients

1 17-ounce can three-bean salad
1 envelope unflavored gelatin
1/4 cup cold water
1 13 1/2 ounce can tomato aspic
2 tablespoons lemon juice
1/4 teaspoon dried dillweed

Directions

Drain bean salad, reserving liquid. Add enough water to measure 1 cup liquid; set aside. Soften gelatin in the 1/4 cup cold water. In saucepan combine tomato aspic and softened gelatin. Heat and stir till aspic melts and gelatin dissolves. Stir in bean liquid, lemon juice, and dillweed. Chill till partially set. Stir in drained bean salad. Turn into a 4-cup mold. Chill till firm, several hours or overnight. Unmold salad onto a serving platter. Garnish the salad with curly lettuce leaves, if desired.

Makes 6 servings.

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

Beef Ragout

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Ingredients

2/3 cup flour
1 tablespoon salt
1/8 teaspoon pepper
3 lb beef chuck, cut in 1 1/2 inch cubes
1/3 cup salad oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, crushed
2 cans (10 1/2 oz size) condensed beef broth, undiluted
1 can (1lb) tomatoes
1 can (6 ox) tomato paste
2 tablespoons chopped parsley
2 teaspoon paprika
2 teaspoons Worcestershire sauce

Directions

1. On waxed paper, combine flour, salt, and pepper; use to coat beef cubes, Reserve remaining flour mixture

2. In 3 tablespoons hot oil in Dutch oven, brown beef cubes, a third at a time. Remove as they are browned. Add more oil as needed.

3. Add onion, celery, green pepper, and garlic to drippings in Dutch oven; sauté until tender – about 5 minutes. Remove from heat.

4. Stir in reserved flour mixture, stirring until well blended. Gradually stir in broth. Add undrained tomatoes, tomato paste, parsley, paprika, Worcestershire, and browned beef.

5. Bring to boiling, stirring occasionally. Reduce heat and simmer, covered, 2 1/2 hours, or until meat is tender. Before serving, sprinkle with more chopped parsley, if desired. Serve with rice, broad noodles, or buttered potatoes.

Makes 6 to 8 servings.

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

Tail Gate Stag

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Olive Surprise Roast

Ingredients

4-pound rolled beef rump roast
1 jar (41/2 ounces) pimiento-stuffed olives, drained
3 tablespoons shortening
1 large onion, sliced
1 can (10 1/2 ounces) condensed tomato soup
1 soup can hot water

Directions

With point of knife, make about 5 deep crisscross gashes in a circle as far in as the middle of each end of meat. Open gashes with finger or spoon; push about 5 olives into each gash. In Dutch oven, brown meat in shortening over medium heat, about 15 minutes.

Place onion slices on meat. Stir together soup and water; pour over meat. Cover tightly; simmer on top of range or in 325° oven 2 1/2 hours or until tender. Cool. Serve chilled. For easier slicing remove cord from roast and turn roast seam side down.

8 servings.

Set out food on your station wagon tail gate or closed car trunk. Slice and serve the cold roast with buttered, fresh onion buns, a crisp autumn Iceberg Salad (below), homemade brownies and lots of hot coffee.

Iceberg Salad

In large plastic bag, combine about 3 cups bite-size pieces spinach, about 6 cups bite-size pieces lettuce, 1/4 cup chopped green pepper and 1 cup sliced mushrooms; refrigerate. Just before serving, toss with oil and vinegar salad dressing.

8 servings.

Ham Salad In Pineapple Boats

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Ingredients

1 large or 2 small pineapples, chilled
2 cups cubed, fully cooked ham
1 cup sliced celery
2 tablespoons chopped green pepper
1/2 cup mayonnaise or salad dressing
1 teaspoon prepared mustard

Directions

Quarter large pineapple or halve small pineapples lengthwise. Remove hard center core. Cut around edge of fruit, leaving a rim about 1/2 inch thick. Cut loosened fruit crosswise; remove and dice. Combine about 2 cups of the diced pineapple with the ham, celery and green pepper (reserve remaining pineapple for another meal). Blend mayonnaise and mustard; add to ham mixture; toss. Spoon into pineapple boats. Trim with parsley and olives.

Serves 4.

Luncheon-Meat Toss

Ingredients

1/3 cup salad oil
3 tablespoons vinegar
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 cups torn lettuce
3 cups torn fresh spinach
1/4 cup crumbled blue cheese (1 ounce)
2 tablespoons chopped green onion
1 12-ounce can luncheon meat, cut in strips
5 slices bacon, crisp-cooked, drained, and crumbled

Directions

In screw-top jar combined first 5 ingredients. Cover; shake till thoroughly blended. Chill. In salad bowl combine lettuce, spinach, cheese, and onion. Arrange meat strips atop lettuce mixture; cover and chill. Just before serving, sprinkle salad with bacon. Shake dressing and pour over salad; toss to coat.

Makes 6 servings.

Lamb Curry

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Ingredients

1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1 apple, pared and thinly sliced
1 teaspoon curry powder
1/4 to 1/2 teaspoon salt
1/4 cup Gold Medal flour
2 cups chicken broth*
2 cups cubed cooked lamb
3 cups hot cooked rice
1/4 to 1/2 cup chopped peanuts, hard-cooked eggs or chutney

Directions

Melt butter in large saucepan. Add onion, green pepper, celery and apple slices; cook and stir gently until onion is tender stir in curry powder, salt and flour. Cook over low heat, stirring until mixture is hot. Remove from heat.

Stir in broth gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat; heat through, stirring occasionally, about 10 minutes. Serve over rice. Pass peanuts to sprinkle on top.

4 to 6 servings.

*Chicken broth can be made by dissolving 2 chicken bouillon cubes in 2 cups boiling water, or use canned chicken broth.

At its best served with a dewy, green salad, a bowl of chilled fresh fruit and cups of steaming tea.

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

Glazed Ham Loaf In Ring

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Ingredients

1 cup milk
1 egg
2 tablespoon catsup
2 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups soft white bread crumbs
1 1/2 lb ground cooked ham (6 cups)
1/2 lb ground pork
1/2 lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley

Glaze
1 can (81/2 oz) sliced pineapple
1/4 cup light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon ground ginger
parsley sprigs

Directions

1. Preheat oven to 350°. In large bowl, combine milk, egg, catsup, mustard, salt, and pepper; beat until well blended. Stir in bread crumbs; let stand several minutes.

2. Add ham, pork, veal, onions, and parsley; mix well. Turn into 1 1/2 quart ring mold, packing down firmly.

3. Bake, uncovered, 30 minutes

4. Make Glaze: Drain juice from pineapple into small saucepan. Add sugar, vinegar, and ginger. Bring to boiling, stirring. Cut pineapple slices in half; add to boiling mixture. Reduce head, and simmer 5 minutes. Remove from heat.

5. Remove ham ring from oven. Run spatula around edges to loosen, and turn out in shallow baking pan. Pour half of glaze, without fruit, over top. Bake 20 minutes. Arrange pineapple on ham. Cover with glaze. Bake 20 minutes.

6. With wide spatulas, remove ham ring to warm platter. Spook glaze from pan over top. Arrange parsley in center. Serve with any remaining fruit, and catsup.

Serves 8.

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

French Onion Soup

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Ingredients

1 1/2 pounds onions, thinly sliced (6 cups)
1/4 cup butter or margarine
3 10 1/2-ounce cans condensed beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
6 to 8 slices French bread or hard rolls, toasted Grated Parmesan cheese

Directions

In a covered 3-quart saucepan cook sliced onions in butter or margarine about 20 minutes or till tender. Add beef broth, Worcestershire sauce, salt, and pepper. Bring to boiling.

Sprinkle toast slices with grated Parmesan cheese; place under broiler till cheese is lightly browned. Ladle soup into bowls and float toast slices atop. (Or, place a toast slice on soup in each broiler-proof soup bowl; sprinkle with Parmesan cheese and place bowls under broiler till cheese is lightly browned. )

Makes 6 to 8 servings.

Curried Chicken Soup

Ingredients

1 1/4 cups skim milk
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup water
1 tablespoon snipped parsley
1/2 teaspoon curry powder

Directions

In saucepan gradually stir milk into soup. Add the water, parsley, and curry powder. Heat till simmering, stirring occasionally. Garnish with additional snipped parsley, if desired.

Make 6 servings.
This recipe is noted as a Calorie-Cutting Recipe

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

Eggs En Gelee

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Ingredients

6 eggs
2 envelopes unflavored gelatine
2 cans (12 1/2 oz size) chicken consommé
1/2 cup white wine
1 tablespoon tarragon
vinegar
3/4 teaspoon salt
Boiling water, ice water
12 fresh tarragon leaves, or parsley sprigs
4 tablespoons liver pate
1 teaspoon heavy cream

Directions

1. Gently lower eggs into boiling water in medium saucepan. Remove pan from heat. Cover; let stand 3 to 5 minutes. Cool eggs under cold water to prevent further cooking.

2. In small saucepan, sprinkle gelatine over 1 cup consommé to soften. Stir over low heat, to dissolve gelatine. Stir in rest of consommé, white wine, vinegar, and salt; set aside.

3. Pour boiling water over tarragon leaves. Drain, then plunge leaves into ice water. Beat pate with heavy cream until smooth. Place in pastry bag with small star tip.

4. Place 6 (6-oz) oval molds or custard cups in pan of ice and water. Spook 1 tablespoon gelatine mixture into each mold. Let stand about 5 minutes, or just until gelatine is set. Arrange 2 drained tarragon leaves on gelatine in each mold. Pipe liver pate in little stars or in ring around leaves. Cover with another tablespoon of gelatine mixture, being careful to keep decoration intact. Let stand until gelatine is firm.

5. Meanwhile, carefully peel eggs. Place an egg in center of each mold on firm gelatine layer. Pour enough gelatine mixture around eggs just to cover. Refrigerate until firm.

6. To unmold: Dip molds in hot water; invert onto individual serving plates; shake gently to release. Garnish with parsley, if desired, and remaining gelatine, chopped, as show in photography. Makes 6 servings.

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

Chicken With Dumplings

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Ingredients

2 whole chicken breasts, and 4 chicken legs (4lb in all)
3 small onions, quartered
4 medium carrots, pared and cut in 2-inch pieces
2 stalks celery, cut up
1 can (10 3/4oz) condensed chicken broth, undiluted
2 1/2 teaspoons salt
2 bay leaves
1/8 teaspoon pepper
1/4 teaspoon dried thyme
2 tablespoons lemon juice
6 tablespoons flour

Fluffy Dumplings
1 cup buttermilk biscuit mix
1/3 cup milk

Directions

1. Wash chicken pieces; pat dry. Split breasts in half; cut in half crosswise. Cut drumsticks and thighs apart. Put in 6 -quart Dutch oven.

2. Add onion, carrot, celery, undiluted chicken broth, salt, bay leaves, pepper, thyme, lemon juice, and 3 cups water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes, or until chicken and vegetables are tender.

3. With slotted spoon, remove chicken and vegetables to platter. String broth into large bowl, measure broth (you should have 5 cups), and return to pan. Bring to boiling.

4. In small bowl, blend flour and 1/2 cup water until smooth; pour mixture into boiling broth, stirring constantly. Boil 1 minute, or until broth thickens. Return chicken and vegetables to Dutch oven. Bring to boiling, covered. Meanwhile, make Fluffy Dumplings: Prepare biscuit mix with milk as label directs.

5. Drop dough by rounded tablespoonfuls onto top of boiling chicken and vegetables. Cook, uncovered, 10 minutes. Cover tightly; cook over medium heat (mixture should be bubbling), 10 minutes longer, or until dumplings are puffed and wooden pick inserted in dumpling comes out clean. Remove from heat. Arrange on large platter; garnish with parsley.

Serves 6.

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