Tag Archives: weight watchers international recipe cards

Freezer-To-Oven Veal Dinner

Leave a reply

2 pounds ground veal
1/2 cup tomato juice
1/4 cup dehydrated onion flakes
1 tablespoon Worcestershire sauce
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup sliced mushrooms
4 radish slices
Parsley sprigs

ADVANCE PREPARATION: Combine veal, tomato juice, onion flakes, Worcestershire, salt, pepper, and garlic powder; mix well. Form two-thirds of the mixture into a loaf. Place mushrooms on veal, in an even layer, 1/2 inch from edges of pan. Top with remaining veal mixture. Mold firmly, being sure veal totally covers mushrooms. Wrap in freezer wrap. Freeze until needed.

FINAL PREPARATION: Thaw veal loaf. Bake on a rack at 375°F (moderately hot oven) for 1 hour, or until well done. Arrange on serving platter. Garnish with radish slices and parsley sprigs. Divide evenly. Makes 4 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Zesty Cheddar Log

Leave a reply

4 ounces Cheddar cheese, grated
1/4 cup minced celery
1 tablespoon Worcestershire sauce
2 1/2 teaspoons curry powder
1 medium cucumber, scored and sliced

Combine Cheddar cheese, celery, and Worcestershire in a medium bowl. Shape into log, about 1 1/2 inches in diameter. Sprinkle curry powder on waxed paper. Roll cheese log in curry powder, coating it evenly. Wrap loosely in waxed paper. Chill at least 2 hours, to blend flavors. Slice and serve, evenly divided, with cucumber slices. Make 2 luncheon servings.

Cheddar-Pimento Log

4 ounces Cheddar cheese, grated
1/4 cup finely chopped pimentos
Dash hot sauce
3 tablespoons dehydrated parsley flakes
1 medium cucumber, scored and sliced

Combine Cheddar cheese, pimentos, and hot sauce in a medium bowl. Shape into log, about 1 1/2 inches in diameter. Sprinkle parsley flakes on waxed paper. Roll cheese log in parsley flakes, coating it evenly. Wrap loosely in waxed paper. Chill at least 2 hours to blend flavors. Slice and serve, evenly divided, with cucumber slices. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Aspic Glazed Lamb Loaf

1 Reply

1 pound cooked lamb cut into 1/4 inch pieces
1/2 cup tomato puree
1/4 cup very finely chopped celery
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 envelope unflavored gelatin
1 1/2 cups chicken bouillon
4 radishes, sliced
1 medium green pepper, cut in strips
1 jar (4 ounces) pimentos, cut in strips
Parsley

ADVANCE PREPARATION: Place lamb in blender container, and process at high speed or put through grinder twice. Combine tomato puree, celery, curry powder, salt and garlic powder. Add to lamb; mix well. Shape mixture into loaf in baking pan. Bake at 300°F (slow oven) for 30 minutes. Cool. Soften gelatin in chicken bouillon in saucepan. Stir over low heat until gelatin is dissolved. Chill in refrigerator until syrupy. Spoon a thin layer of gelatin over cooled lamb loaf. Chill in refrigerator until gelatin sets. Add a second layer of gelatin. Chill again. repeat until loaf is thickly coated with aspic. Arrange sliced radishes, green pepper strips, and pimento strips in attractive design on top of loaf. Spoon remaining gelatin over vegetables. Chill until gelatin is firm.

FINAL PREPARATION: Serve garnished with parsley. Divide evenly. Makes 4 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Crown Roast of Frankfurters

8 Replies

1 pound frankfurters (see Note)
2 tablespoons cider vinegar
1 teaspoon poppy seeds
2 cups shredded cabbage
1/2 cup boiling water
Pimento

Slice frankfurters lengthwise, but do not cut all the way through. (Do not separate halves.) Open. Broil, cut sides up, on rack about 3 inches from source of heat, about 5 minutes. Add vinegar and poppy seeds to cabbage; toss thoroughly. Heap cabbage in a mound in center of a baking dish. Lean cut sdie of frankfurters against cabbage to form a crown. Secure franfurters with toothpicks. Pour water over cabbage. Bake at 350° (moderate oven) 10 minutes, or until cabbage is tender but still crisp. Garnish with pimento. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.

Copyright© Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Liver Pâté En Masque

4 Replies

2 envelopes unflavored gelatin
1 cup hot bouillon
1 pound cooked liver, cut up
2 cups, drained, canned French-style green beans
1/4 cup buttermilk
2 tablespoons parsley flakes
2 tablespoons wine vinegar
2 tablespoons prepared mustard
2 tablespoons brandy extract (optoinal)
2 teaspoons onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme leaves
1/8 teaspoon nutmeg
GLAZE (see Card #12)
Chicory to garnish
Radish slices to garnish

Sprinkle gelatin over bouillon in blender container. Add remaining ingredients, except Glaze and garnishes. Process at medium speed, until mixture is smooth. Pour into 1 quart mold. Chill until firm. Unmold and place on flat platter. Coat with Glaze. Chill.

Transfer excess Glaze from platter to small pan. Place pan over a bowl of warm water and stir vigorously until syrup. Spoon Glaze over liver loaf 3 or 4 times (or until Glaze is all used), chilling until set after each coating. Garnish with chicory and radish slices. Divide evenly. Makes 4 luncheon servings.

Pate Glaze
1 envelope unflavored gelatin
1/4 cup bouillon
1/4 cup buttermilk
1/2 teaspoon prepared mustard
1/4 teaspoon onion salt
Pinch of salt
Pinch of pepper

Sprinkle gelatin over bouillon in small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, and pepper. Cool. Add artificial sweetener. Chill until syrupy.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
Artificial sweetener to equal 1/4 teaspoon sugar or to taste