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Beef Biscuit Pie


¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 pound stewmeat, cut into 1-inch cubes
2 tablespoons oil
1 clove garlic, crushed
¼ pound pearl onions
½ cup sliced celery
¼ teaspoon rosemary leaves
½ teaspoon dried basil
2 cups water
2 potatoes
2 tablespoons chopped parsley
½ pkg. frozen sliced carrots
½ pkg. frozen whole kernel corn
½ pkg. frozen peas
1 cup biscuit mix

Mix flour, salt and pepper. Dredge meat in seasoned flour. In a large skillet, heat oil and brown meat on all sides. Add pearl onions and celery; sauté 5 minutes. Stir in remaining seasoned flour and gradually add the water while stirring until thickened. Add rosemary and basil, cover and simmer over low heat until meat is tender (1 to 1½ hrs.) Add potatoes, frozen vegetables and parsley; heat to simmer and cook 5 minutes. Place in a casserole or baking dish. Prepare biscuit mix, following the directions on the package, and cut into diamond shapes. Place on top of meat and bake in a 425° oven until biscuits are golden brown.

Serves 4
Preparation time: 2 HR.

Approximate calories per serving… 550

Beef Biscuit Pie
Lettuce Wedge with Russian Dressing
Apricot Delight

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Stuffed Pork Chops

1/4 cup chopped onion
1/2 cup chopped celery
1/4 cup butter or margarine
3 cups cheese-herb flavored croutons
1 cup boiling water
1 vegetable bouillon cube
6 pork chops, 1 to 1 1/2-inches thick
3 cups canned sauerkraut, drained
1 teaspoon caraway seeds

Sauté onion and celery in butter in a heavy skillet until tender. Dissolve bouillon cube in boiling water. Add croutons to skillet; pour bouillon over croutons, onions and celery; stir. Make a pocket in each chop by cutting through from outside edge to bone. Fill each cavity with crouton mixture, secure with toothpicks. Place sauerkraut in a roasting pan, stir in caraway seeds. Arrange chops on top of sauerkraut and bake in a 350° oven until meat is browned and tender – about 1 1/2 hours.

Serves 6
Preparation time: 2 HRS.

Approximate calories per serving… 500


Lettuce and Tomato Salad
Stuffed Pork Chops
Buttered Lima Beans
Cinnamon Baked Apples

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Buckwheat Groats


1/4 cup oil
1 medium onion, sliced
3/4 cup diced cooked meat
1 1/2 cups buckwheat groats
1 egg, slightly beaten
1 1/2 teaspoons salt
2 cups water

Brown onions and meat in oil. Remove from pan with a slotted spoon; reserve. Mix groats with egg and salt. Sauté in the same pan, stirring constantly, until dry. Return onions and meat to pan and add water (water should cover mixture). Cover and simmer 15 minutes – until done.

Serves 6
Preparation time: 40 Min.

Approximate calories per serving… 200


Waldorf Salad
Roast Pork
Buckwheat Groats
Buttered Green Beans
Poached Peaches

HELPFUL HINT: A good way to use leftover mean. Can be made without meat, substituting chicken or beef broth for water. Also good as hot cereal when made without meat and with water.

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Sweet & Sour Chicken Wings


25 chicken wings
Salt and pepper
Monosodium glutamate (MSG)
1 cup flour
1/4 cup cornstarch
1 small egg, beaten
Oil for frying
1 cup vinegar
1/4 cup water
1/2 cup pineapple juice
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cornstarch
Few drops red food coloring
Maraschino cherries, drained
Preserved kumquats, drained

Clean wings; dry with paper towels. Cut through joints to form two pieces from each wing (discard tips). Season with salt, pepper and light sprinkling of MSG. Blend flour, 1/4 cup cornstarch and egg with enough water to make a thin batter. Heat oil (enough to cover chicken pieces) in deep fryer or large heavy skillet (oil is ready when a cube of white bread dropped in turns brown immediately). Dip chicken in batter; fry until golden. Drain on paper towels’ place in a shallow pan in 325° oven to keep warm. Make sauce by combining remaining ingredients (except fruit) in saucepan. Stir over low heat until clear and thickened. Arrange wings and fruit on serving dish and pour sauce over all. Makes 25 servings of two pieces per person.

Preparation time: 50 Min.
Approximate calories per serving… 100

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Swordfish with Pineapple Chunks

2 1/2 pounds swordfish steaks
1/2 cup onion rings
2 tablespoons oil
1/4 cup lemon juice
1/2 teaspoon paprika
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
20-ounce can pineapple chunks

Heat oven to 500° or “Broil.” Salt fish and arrange on an oiled broiler rack; arrange onion rings on top of fish. Combine oil, lemon juice, paprika, marjoram and thyme. Brush fish with sauce and broil 4 inches from heat – 60 to 8 minutes on each side, or until fish flakes easily when tested with a fork. Baste several times during cooking with sauce. Meanwhile, during last 5 minutes of broiling, place pineapple in a pan in the oven to warm. Serve fish with pineapple arranged around serving dish.

Serves 6
Preparation tim: 30 min.
Approximate calories per serving… 300

Swordfish with Pineapple Chunks
Steamed Zucchini
Noodle Pudding
Creamy Cheese pie

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Chicken Goulash

2 1/2 to 3-pound frying chicken, cut up
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Hungarian paprika
1/4 cup butter or margarine
1 cup onions, finely chopped
8-ounce can tomato sauce
1/2 cup dry Sherry wine
2 teaspoons Hungarian paprika
1/2 teaspoon salt
1/2 cup dairy sour cream
6 ounces noodles, cooked
2 tablespoons butter or margarine, melted

Wash chicken and pat dry. Combine flour, 1 teaspoon salt, pepper and 1 teaspoon paprika; coat chicken with flour mixture. Melt butter in a large skillet and brown chicken. Set chicken aside. Add onions to skillet and cook until transparent. Add tomato sauce, wine, 2 teaspoons paprika, 1/2 teaspoon salt and chicken; cover and simmer 40 to 45 minutes, until tender. Drizzle melted butter over noodles and place on a serving dish. Place chicken on noodles. Blend sour cream into tomato mixture and heat to warm (do not boil). Pour over chicken.

Serves 4
Preparation time: 1 HR., 20 MIN

Approximate calories per serving… 600

Fruit Cup
Chicken Goulash
Garden Peas
Angel Food Cake
From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Gazpacho Soup

2 cups tomato juice
1 tomato, chopped
1/3 cup peeled cucumber, chopped
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
3 tablespoons lemon juice
2 tablespoons oil
1/8 teaspoon cayenne pepper
1/2 teaspoon Worcestershire Sauce

Accompaniments: 1/2 cup each – croutons, chopped tomato, unpared cucumber slices, chopped green pepper, chopped onion

Blend all ingredients (except accompaniments) and chill for several hours. Serve with accompaniments.

Serves 4
Preparation time: 20 min.
Approximate calories per serving…65

Stuffed Avocado
French Bread
Walnut Cake

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Nut Roast


3 eggs, beaten
1 cup soft whole wheat bread crumbs
1/2 cup coarsely chopped pecans
1 1/2 cups ground walnuts
1 1/2 cups evaporated milk
2 tablespoons grated onion
1/4 cup minced celery
3 tablespoons oil
1 teaspoon salt
1/4 teaspoon poultry seasoning
1 teaspoon seasoning and browning sauce

Heat oven to 350°. Mix all ingredients and bake in a buttered loaf pan for 30 to 40 minutes, until lightly browned.

Serves 6
Preparation time: 50 min.
Approximate calories per serving… 400

Nut Roast
Asparagus Spears
Tomato and Lettuce Salad
Baked Potatoes
Butterscotch Pudding

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc., New York, N.Y.

Broccoli with Deviled Eggs


1 1/2 pounds fresh broccoli or 2 packages frozen broccoli
4 hard cooked eggs
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/2 teaspoon pepper

Wash broccoli, cut off large leaves and a thin slice of the lower stalk. If stalks are thick, slice lengthwise – almost to the flowerets. Place in a skilled, add 1 inch boiling, salted water and cook uncovered for 5 minutes; cover, and simmer 5 minutes longer. Do not overcook – broccoli should be slightly crisp and a bright green color.

Cut off upper 1/3 of egg white. Scoop out yolks and mash together with the cut-off whites. Blend in mayonnaise, mustard, onion salt and pepper. Garnish with paprika.

Combine marinade ingredients. Arrange eggs and broccoli on a platter. Pour marinade over broccoli, refrigerate at least 1 hour before serving.

Serves 4
Preparation time: 30 min.

Approximate calories per serving… 250

NOTE: This versatile dish can be used as a vegetable, an appetizer, or a salad.

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, NY

Curried Shrimp


2 tablespoons chopped onion
1 tablespoon butter or margarine
1 to 1 1/2 teaspoons curry powder (to taste)
10 1/2-ounce can condensed cream of celery soup
1/3 cup sour cream
3/4 pound cooked shrimp
1 apple, peeled and diced
3 cups cooked rice
2 tablespoons chopped parsley

Condiments: peach chutney, chopped peanuts, sliced bananas, toasted shredded coconut, sliced or quartered limes.

Saute onion in butter until transparent. Add curry powder; stir in condensed soup and shrimp. Cook until bubbly. Lower heat and blend in sour cream and apples; heat through – but do not allow to boil. Pour over cooked rice; garnish with parsley. Serve with condiments.

Serves 4
Preparation tom: 30 Min.

Approximate calories per serving: 375

Sliced Tomato and Onion Salad
Steamed Rice
Curried Shrimp
Chocolate Chiffon Cake

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.