Knox Gelatine, Inc.; 1963
Brown Derby Black Bottom Pie
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Tag Archives: vintage recipes
Noodle Pudding
1 pound wide noodles
1 quart buttermilk
¼ pound butter or margarine, melted
½ cup golden raisins
½ cup sugar
6 eggs, slightly beaten
⅓ cup brown sugar
⅔ cup cornflakes, crumbled
⅓ cup pecans, chopped
2 tablespoons butter
Preheat oven to 350°. Cook noodles in boiling, salted water; drain. Combine noodles, buttermilk, eggs, melted butter, raisins and sugar. Pour into one 9×14-inch or two smaller well-greased baking dishes. Bake 30 minutes. Cool. Wrap to freeze. On serving day: Bake casserole 15 minutes in a 350° oven. Meanwhile, mix brown sugar, cornflakes and nuts; sprinkle on top of casserole and dot with 2 tablespoons butter. Return dish to oven for 15 minutes more, until topping is browned.
Serves: 24
Preparation time: 1 hr., 20 min.
Approximate calories per serving: 195
SUGGESTED MENU
Romaine Salad
Roast Chicken
Broccoli
Noodle Pudding
Prune Whip
©1973 Curtin Publications, Inc., New Yor, N.Y. Printed in U.S.A.
Saengseon gwa Seu-Jeon (Fried White Fish and Prawns)
4 servings
You will need
¾ lb. white meat fish fillets, cut into thin slices
8 prawns, shelled and deveined, with tail retained. Cut lengthwise and open out.
2 eggs, lightly beaten
3 tablespoons flour, sifted
pinch of salt
a little pepper
3 tablespoons sesame oil
Vinegar Soy-Sauce
Sprinkle salt and pepper over fish and prawns. Dredge with flour, dip in beaten eggs and brown both sides lightly in sesame oil.
Serve hot with Vinegar-Soy Sauce.
Vinegar-Soy Sauce
2 tablespoons soy sauce
1 tablespoon vinegar
dash of monosodium glutamate
a little lemon juice
Mix all ingredients well.
© Shufunotomo Co., Ltd., Japan 1974
Strawberry Delight
1 envelope strawberry flavored low-calorie gelatin
1 cup canned skimmed evaporated milk
Artificial sweetener to equal 2 tablespoons sugar
1 cup fresh or frozen unsweetened strawberries, sliced
½ teaspoon vanilla
Prepare gelatin according to package directions; chill until set. Put milk, bowl and beaters in freezer for about 1 hour – milk should be icy. Add 1/2 sugar substitute to strawberries (if frozen berries are used, they should be partially thawed.) Beat milk with vanilla and remaining sugar substitute at high speed until stiff peaks form. Quickly whip gelatin and strawberries together. Fold gelatin into whipped milk and mix gently until no white streaks remain. Taste for sweetness and add more sugar substitute if desired – use caution as too much sugar substitute becomes bitter tasting.
Serves: 4
Preparation time: 2 HR.
Approximate calories per serving: 60
SUGGESTED MENU
Broiled Turbot
Marinated Cucumbers
Asparagus Spears
Strawberry Delight
©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.
Turkey-Stuffed Mushrooms
15 large mushrooms
1 ½ pounds ground turkey
2 tablespoons chopped parsley
1 carrot, shredded
2 tablespoons dried minced onions
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon celery salt
2 cups chicken broth
1 tablespoon catsup
1 tablespoon steak sauce
Heat oven to 375°. Gently wash and dry mushrooms. Reserve caps; remove stems and finely chop. Combine ground turkey, mushroom stems, parsley, carrot, onions, salt, pepper and celery salt. Place a mound of mixture on each mushroom cap. Arrange in a lightly-greased baking dish. Pour chicken broth in pan. Bake for 30 to 40 minutes until done. Blend catsup and steak sauce and brush tops of turkey mixture 5 minutes before completion of cooking.
Serves: 5
Preparation time: 1 HR.
Approximate calories per serving: 165
SUGGESTED MENU
Celery and Cucumber Sticks
Turkey-Stuffed Mushrooms
Steamed Broccoli
Fresh Pineapple
©1973 Curtin Publications, Inc., New York, N.Y. PRINTED IN U.S.A.
Orange Chicken
2½ to 3 pound chicken, cut up
1 teaspoon curry powder
Salt
½ cup fresh or reconstituted frozen orange juice
¼ cup brown sugar
¼ cup honey
3 tablespoons prepared mustard
2 oranges, peeled and separated into segments
Heat oven to 375°. Rub chicken with curry powder. Sprinkle with salt. Combine orange juice, brown sugar, honey and mustard in a saucepan and simmer 5 minutes. Pour sauce over chicken in a baking pan and bake for 30 minutes. Turn chicken, baste with sauce and bake another 20 to 25 minutes. Add orange segments, heat 3 to 4 minutes longer and serve.
Serves: 4
Preparation time: 1 Hr., 15 min.
Approximate calories per serving: 325
SUGGESTED MENU
Orange Chicken
Rice with Cashew Nuts
Tomato-Avocado Salad
Peppermint Pie
Note: Curried dishes are often complimented with coconut, raisins, peanuts, chutney or kumquats.
©1973 Curtin Publications, Inc., New York, N.Y. PRINTED IN U.S.A.
Finnan Haddie
½ cup chopped onion
2 pounds finnan haddie
1 cup light cream
2 tablespoons butter
Several sprigs fresh dill weed
Preheat oven to 350°. Place bed of chopped onion in a baking dish and arrange pieces of finnan haddie on top. Pour light cream over the fish and dot each with several pieces of butter. Bake 40 to 45 minutes – until fish flakes easily when tested with a fork. Decorate each piece of fish with a sprig of fresh dill weed.
Serves: 6
Preparation time: 50 min
Approximate calories per serving: 250
SUGGESTED MENU
Mixed Green Salad
Finnan Haddie
Parsley Potatoes
Deep Dish Apple Pie
©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.
Baked Stuffed Potatoes
15 baking potatoes
⅔ cup sour cream
⅓ cup milk
⅓ cup butter or margarine
Salt and pepper
¼ cup chopped onion
3 strips bacon, crisply fried and crumbled
1/4 cup shredded Cheddar cheese
8 stuffed green olives
2 tablespoons chopped pimento
2 teaspoons horseradish
Preheat oven to 400°. Scrub potatoes, prick with a fork to allow steam to escape and bake 1 to 1 ¼ hours until done. Cut thin slice from tops of potatoes. Leaving a thin wall, scoop out insides and mash with sour cream, milk and all but 1 tablespoon butter. Season with salt and pepper. Divide mashed potatoes into 5 equal portions. Portion 1: Add onions, sauteed in reserved butter. Portion 2: Add bacon. Portion 3: Add cheese. Portion 4: Add 6 chopped olives (reserve 2 for garnish). Portion 5: Add pimento and horseradish. Stuff 3 shells with each of these fillings. Place in a flat storage container and wrap for freezing or freeze on a flat pan and place in plastic bags when completely frozen. Serving day: bake unthawed potatoes at 375 oven 30 minutes. Brown under broiler last 5 minutes – watch carefully to prevent burning.
Serves 15
Preparation time: 1 3/4 HR. Preparation Day 30 Min. Serving Day
Approximate calories per serving: 150
HELPFUL HINT: This all-American dish is a perfect accompaniment for almost any meat, fish or poultry dish. Take them from your freezer as you need them.
©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.
Apple Dumpling
2 ⅔ cups sifted flour
1 teaspoon salt
2 tablespoons grated Parmesan cheese
1 cup shortening, chilled
½ cup cold water
6 baking apples, pared and cored
1/4 cup chopped nuts
1/4 cup raisins
1 cup brown sugar
⅓ cup water
2 tablespoons lemon juice
2 tablespoons butter
Preheat oven to 425. Measure flour, salt and cheese into a bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time until flour is moistened. Do minimum amount of mixing. Roll pastry ⅛-inch thick in a 12×18-inch rectangle. Cut into 6-inch squares. Place one apple on each square and fill center of apple with mixture of nuts and raisins. Moisten corners of squares; bring opposite corners of pastry up over apple and press together. Prick pastry with fork. Place in an ungreased pan and bake for 15 minutes. Meanwhile, heat brown sugar, water, lemon juice and butter. Pour sauce over dumplings; lower oven temperature to 350 and continue baking until done above 30 to 40 longer. Baset several times with sauce during cooking.
1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.
Stuffed Turkey Breast
Preparation time: 30 min.
Simmering time: 1 hr.
This classic method for preparing boneless breast of veal is even better with economical turkey breast. Vermouth in the braising liquid adds zest because it is flavored with aromatic herbs.
For 4 servings you will need:
1 boneless half turkey breast, 2 to 2 ½ lbs.
3 long, thin carrots, pared
¼ lb. fresh spinach
¼ lb. ground pork
1 tsp. mixed Italian herbs
1 tsp. salt
1 egg
3 Tbsp. grated Parmesan cheese
2 Tbsp. olive or salad oil
⅔ cup dry vermouth or chicken broth
1 can (16 oz.) diced or puréed tomatoes
1 tsp. dried basil leaves
¼ cup each green and black olives, optional
Grated orange rind and sliced fresh oranges for garnish, optional
Tips: This dish can be made ahead. Allow meat to rest 20 to 30 min. after cooking for easier slicing. When sliced crosswise, the colorful filling makes an attractive serving.
Preparation:
- Remove skin and bone from turkey breast. Make a horizontal cut through meat to butterfly it. Open up. Place cut side down between two pieces of plastic wrap. Pound with flat mallet until about 12-inches square.
- Parboil carrots. Cooked washed spinach 1 min. Set aside.
- Mix pork with Italian herbs, ½ tsp. of the salt, egg and Parmesan cheese. Spread over turkey. Cover with even layer of spinach. Top with carrots. Roll meat up, jelly-roll fashion. Tie to fasten.
- Heat oil in deep, heavy pot. Add meat. Brown on all sides. Add onion, vermouth, tomatoes, remaining salt and basil. Cover and simmer 1 hr. Remove meat. Cook juices down until thickened. Add olives, if used.
- Remove strings from roast. Pour sauce over. Garnish with grated orange rind and surround with sliced oranges, if desired. Slice meat cross-wise to serve. Serve hot or chilled.
Good served with: Mushroom salad and French bread.
© MCMLXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.
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