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Tuna-Eggplant Poseidon

1 medium eggplant
2 teaspoons lemon juice
1 teaspoon salt
12 ounces drained, canned tuna fish, flaked
1/2 cup tomato purée
1/2 teaspoon basil
1/4 teaspoon onion powder
1/4 teaspoon paprika

Cut eggplant in half lengthwise. Scoop out pulp, leaving a thin shell; dice pulp. Cook diced pulp with lemon juice and salt in boiling water to cover for 8 minutes, or until tender; drain. Mix 1 cup cooked eggplant with tuna, tomato purée, basil, onion powder, and paprika; mix lightly. Divide mixture evenly and spook into eggplant shells. Bake at 425°F (hot oven) for 5 minutes. Makes 2 dinner servings.

NOTE: Save any unused eggplant for another time. Store, tightly covered in refrigerator.

Perfect Pizza Lunch

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1/4 cup tomato purée
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1 slice enriched white bread
2 ounces Provolone cheese

Combine tomato purée and garlic salt in a small saucepan. Heat. Add oregano; cool. Place bread in a shallow baking dish. Pour sauce over bread. Top with cheese. Broil, about 3 inches from source of heat, until cheese melts. Makes 1 luncheon serving.

CURRIED CHEESE DIP

1 1/3 cups cottage cheese
Artificial sweetener to equal 1/4 cup sugar
1/4 cup skim milk
1/2 teaspoon curry powder
1 medium apple, cored and diced
Celery strips or radishes

Combine cottage cheese, sweetener, milk, and curry powder in a small bowl. Stir in diced apple. Serve with celery or radish dippers. Divide evenly. Makes 2 luncheon servings.

Madrilène-Cheese Salad

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1 cup boiling water
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
1 envelope unflavored gelatin
1 cup tomato juice
1 teaspoon celery salt
1/4 teaspoon pepper
1 1/3 cups cottage cheese
1/4 cup plus 2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
Lettuce leaves
Parsley sprigs

Combine water and broth mix; stir until dissolved. Sprinkle gelatin over broth mixture; stir until gelatin is dissolved. Add tomato juice, celery salt, and pepper; blend well. Chill until mixture is syrupy. Pour half the mixture into a 1-quart mold. Chill until firm.

Combine cottage cheese, water, lemon juice, and salt in a blender container. Process at low speed until mixture is smooth. Chill. Spoon cheese mixture over jelled mixture in mold. Pour remaining jelled mixture over cheese. Chill until firm. Unmold on lettuce leaves. Garnish with parsley. Divide evenly. Makes 2 luncheon servings.

Fruit and Cheese Mold

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2 envelopes unflavored gelatin
3 cups orange-flavored dietetic soda
Artificial sweetener to equal 2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 medium cantaloupe, seeded and cut in balls
2 cups small curd cottage cheese
2 tablespoons grated orange rind
2 small oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
Lettuce leaves

Sprinkle gelatin over soda in saucepan. Stir in sweetener, salt, and cloves. Stir over low heat until gelatin is dissolved. Remove from heat. Arrange cantaloupe balls in bottom of a 2-quart ring mold. pour 1 cup gelatin mixture over melon. Chill until set. Combine cottage cheese and orange rind wth remaining gelatin mixture in blender container; process until combined. Pour 1/2 mixture over set gelatin. Chill until firm. Arrange orange and grapefruit sections over set cheese layer; top with remaining gelatin-cheese mixture. Chill until firm. To serve, unmold and garnish with lettuce leaves. Divide evenly. Makes 6 servings. (Weight Watchers® Members: Supplement as required.)

Split Pea Patties

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6 ounces cooked, dried split peas
1/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon sage leaves
1/8 teaspoon marjoram leaves
1/8 teaspoon thyme leaves
1/8 teaspoon black pepper
1/2 cup Barbecue Sauce (below)

Preheat oven to 400°F. In blender container, combine split peas, skim milk, salt, herbs, and pepper; process at medium speed for 3 minutes, or until mixture is smooth. Chill. Shape mixture into 8 equal patties, about 2 inches in diameter. Place in baking pan. Bake at 400&eg;F (hot oven) for 15 minutes. Turn patties once during baking. Remove from oven. Spook 1 tablespoon of Barbecue Sauce on each patty. Makes 1 luncheon serving.

Barbecue Sauce

2 cups tomato juice
2 teaspoon vinegar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons brown sugar replacement
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon salt

Combine all ingredients in a saucepan. Simmer, uncovered, for 20 minutes, or until mixture is reduced by half. Divide evenly. Makes 2 servings, about 1/2 cup each.

Marcy’s “Enchilada”

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1/2 cup Tangy Tomato Sauce^*
1 medium canned tomato, chopped
1 tablespoon green chili pepper
1 tablespoon dehydrated onion flakes
Artificial sweetener to equal 2 teaspoons sugar, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
Dash of garlic powder
1 slice enriched white bread, toasted
2 ounces cooked chicken, chopped
1 ounce grated Monterey Jack cheese

Combine tomato sauce, tomato, chili pepper, onion flaked, sweetener, cumin, salt, oregano, basil, and garlic powder in a saucepan. Simmer 12 minutes. Place toasted bread in a baking dish. Pour sauce over. Place chicken on top, then spoon grated cheese over chicken. Bake at 350°F (moderate oven) for 15 minutes. Makes 1 luncheon serving.

^*See Sauces, Preserves, Dressings; Card #23

Tangy Tomato Sauce

3 cups tomato purée
1/3 cup white wine vinegar
Artificial sweetener to equal 4 teaspoons sugar, or to taste
3/4 teaspoon garlic powder, or to taste

Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes to thicken. Divide evenly. Makes 12 servings, about 1/4 cup each.

Steak Diane

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2 (8 ounces each) filets mignons
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounce finely chopped onions
1/2 cup canned sliced mushrooms, drained
1 teaspoon Worcestershire
1 teaspoon lemon juice
1 tablespoon imitation (or diet) margarine
1 teaspoon chopped parsley
Radish slices
Parsley sprigs

Sprinkle steaks with salt and pepper. Broil steaks on a rack, 4 inches from source of heat, 5 minutes on each side, for medium-rare. Transfer to hot platter. Place chopped onion in non-stick skillet, and cook 1 minute to soften onions. Add mushrooms, Worcestershire and lemon juice to pan, and heat through. Remove from heat; stir in margarine. Spoon mushrooms and pan juices, evenly divided, over steaks; sprinkle with chopped parsley sprigs, if desired. Makes 2 dinner servings, 1 steak each.

Deviled Salmon

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Deviled Salmon

1 1/2 cups evaporated skimmed milk
8 ounces drained, canned salmon
4 medium eggs, hard-cooked, and sliced
1/2 cup sliced mushrooms (4-ounce can), drained
1/4 cup bouillon
1 tablespoon dehydrated onion flakes
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon black pepper
Dash of cayenne pepper
Diablo Croutons (below)

Combine all ingredients, except Diablo Croutons, in a saucepan. Cook over low heat, 10 minutes. Just before serving, stir in Diablo Croutons (see recipe below). Divide evenly. Makes 4 luncheon servings.

Diablo Croutons

4 slices whole-wheat bread
2 tablespoons tomato juice
1/2 teaspoon garlic

Brush bread with tomato juice; sprinkle with garlic salt. Cut into cubes. Bake at 350°F (moderate oven), until cubes are browned, about 10 minutes. Divide evenly. Makes 4 servings.

Pride Of The Bayou

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1/2 cup drained, canned mushrooms
1 ounce thinly sliced onion
1/2 teaspoon rosemary leaves
1/4 teaspoon Worcestershire sauces
1/4 teaspoon salt
1/8 teaspoon basil leaves
1/8 teaspoon fennel seed
2 to 3 drops of hot sauce
Dash of white pepper
1/2 cup evaporated skimmed milk
1/4 cup clam juice
1 slice enriched white bread, crumbed
4 ounces cooked king crabmeat or other shellfish
1 tablespoon imitation (or diet) margarine
1 teaspoon brandy extract
Parsley sprig

Combine first 9 ingredients in non-stick skillet. Cook over low heat, until onion is tender. Combine milk, clam juice, and crumbs in top of double boiler. Cook over boiling water, 10 minutes, or until thickened. Add mushroom mixture and crabmeat; mix well. Cook 5 minutes longer, or until well heated. Add imitation margarine and brandy extract; stir until margarine is melted. Pour in soup bowl; garnish with parsley sprig. Makes 1 luncheon serving.

Frankfurter Pie

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4 slices enriched white bread
4 cups sauerkraut (2 cans; 1 pound each), drained
1 medium dill pickle, chopped
1/4 medium green pepper, chopped
1/4 cup prepared mustard
2 tablespoons chopped pimento
1 pound frankfurters (see Note)
Mustard Sauce^*

Cut each bread slice diagonally in half and flatten with rolling pin. Line a 9-inch pie plate. In saucepan, combine sauerkraut, pickle, green pepper, mustard and pimiento. Cook over moderate heat, 10 minutes. Broil frankfurters, about 3 inches from source of heat, 4 minutes. Reserve 4 whole frankfurters; cut remaining frankfurters into 1-inch chunks. Add chunks to sauerkraut mixture; mix well. Spoon mixture over bread. Slice remaining frankfurters in quarters and arrange over sauerkraut. Bake a t 350°F (moderate oven) for 15 minutes. Serve hot with Mustard Sauce, if desired. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.
^*See Sauces, Preserves, Dressings; Card #15

Vintage Recipe Cards

Where Food Photography Comes To Die

Tag Archives: weight watchers international recipe cards

Tuna-Eggplant Poseidon

Perfect Pizza Lunch

Madrilène-Cheese Salad

Fruit and Cheese Mold

Split Pea Patties

Marcy’s “Enchilada”

Steak Diane

Deviled Salmon

Pride Of The Bayou

Frankfurter Pie

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