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1 envelope unflavored gelatin
1 3/4 cups chicken broth*
2 cups cut-up cooked chicken*
2 tablespoons lemon juice
1/4 cup chopped celery
2 tablespoons pimiento-stuffed olives, sliced
1 tablespoon minced onion
1/2 teaspoon salt
Pimiento
Tomato wedges
Sprinkle gelatin on 1/2 cup chicken broth to soften. Stir over low heat until gelatins is dissolved; stir in remaining broth. Chill until slightly thickened.
Stir chicken, lemon juice, celery, olives, onion and salt into gelatin. Pour into loaf pan, 9x5x3 inches. Chill until firm. Garnish with pimiento and tomato wedges. 4 servings.
*Other cooked meats (beef, lamb, veal) can be substituted for the chicken; beef broth (bouillon) for the chicken broth.
Perfect for a hot summer evening! Serve with buttered peas tossed with cut-up avocado, cloverleaf rolls with currant jelly, sugar cookies and iced tea.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
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Cooking time: 1 1/2 hours
Preparation time: 25 mins.
Main cooking utensils: saucepan, grinder, 2-lb loaf pan, pan for water
Oven temperature: 300-325°F
Oven position: center
For 4-6 servings as a main course or up to 12 for an hors d’oeuvre you need:
2 medium onions
1 glove garlic (optional)
1/3 cup butter
1/4 cup flour
2/3 cup milk
2/3 cup whipping cream
2 eggs
grated rind and juice of 1 lemon
3 tablespoons brandy
1 1/4 lb. lamb liver
1/2 lb. pork liver
seasoning
1/2- 2/3 lb. bacon slices
Garnish:
watercress
1-2 pickled cucumbers
1. Chop or grate the onions finely, crush the garlic: heat the butter in a pan and toss the onions and garlic in this, then stir in the flour and cook gently for 2-3 minutes.
2. Gradually add the milk, bring to a boil and cook until thickened (the mixture will look very buttery but that is correct.)
3. Gradually add the cream, beaten with the eggs, the rind and juice of the lemon, and brandy.
4. Put the two kinds of liver through a fine grinder twice, to give a very smooth texture; blend with the sauce and season well.
5. Line the pan with the bacon slices, letting them overlap slightly.
6. Press in the liver mixture and cover with greased aluminum foil.
7. Stand in the pan of water and cook for 1 1/4 hours at temperature given.
8. Put a weight on the loaf as it cools; garnish with sliced pickled cucumber and watercress, serve with potato salad.
TO CARRY: In the pan in which it was cooked.
Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973
Crispy Chicken
1/4 cup margarine or butter
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon celery salt
12 chicken drumsticks and/or thighs
2 cups show mein noodles, coarsely crushed
Heat margarine in baking pan, 13x9x2 inches, in 350° oven until margarine is melted. Stir in garlic, salt, ginger and celery salt. Place chicken in pan, turning to coat with margarine mixture. Sprinkle chicken with noodles and press gently onto chicken. Cook uncovered until chicken is tender and golden brown, about 1 1/2 hours. 10 servings.
Little Chicken Dinners in Foil
1 package (10 ounces) frozen green peas
4 medium carrots
4 medium potatoes
8 chicken drumsticks or 4 thighs
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 envelope (about 1 1/2 ounces) onion soup mix
Rinse peas under running cold water to separate; drain. Tear off 4 pieces heavy-duty aluminum foil, each 18×15 inches. Place 1 carrot, thinly sliced, 1 potato, cut into quarters, and 2 drumsticks on center of each piece. Stir together mushroom soup and onion soup mix; spoon soup mixture over drumsticks and top with peas. Wrap securely in foil; place on ungreased cookie sheet. Cook in 450° oven until chicken is tender, about 50 minutes. 4 servings.
©Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.
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Savory Surprises
Heat oven to 450°. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except-mix in 1 cup shredded sharp cheese before adding water.
With hands, pat about 1 teaspoonful dough at a time into thin round. Wrap each around one of the Fillings (below). Bake on ungreased baking sheet 10 to 15 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 4) or your favorite sauce. About 40 appetizers.
Fillings: Rolled anchovy fillet, 1/3 of co*cktail weiner [sic], salami or smoked sausage cube, cream cheese ball wrapped in dried beef, stuffed olive, salted peanut.
Swiss Cheese Appetizers
Heat oven to 425°. Cook and stir 2/3 cup sliced fresh mushrooms in 1/4 cup butter or margarine until mushrooms are tender; drain. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except – roll dough 1/8 inch thick and cut into 2 1/2-inch rounds.
On each round, place one 1 1/4-inch square sliced Swiss cheese and 1 mushroom slice; repeat. Top with another cheese square and a pastry round. Moisten edges with water; press with fork to seal. Prick tops. Bake on ungreased baking sheet about 12 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 1) or your favorite sauce. 18 appetizers.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
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6 double loin lamb chops, boned and rolled
6 to 12 large mushroom caps
Melted butter or margarine
3 cups mashed potatoes or duch*ess Potatoes, see Index L
3 cups hot cooked, seasoned peas
Oil and heat a plank in a very slow oven, 250°. Remove plank and keep warm. Then, broil chops 15 minutes with top surface 3 inches below source of heat. Turn chops and broil 10 minutes longer
Meanwhile, cook mushrooms in butter until golden. Place broiled chops on plank. Make a border of mashed potatoes using two spoons or a pastry tube; brush with butter. Return planked chops to broiler for about 5 minutes to lightly brown the potatoes. Spoon peas around chops; garnish with mushrooms. Serve at once. Makes 6 servings.
Sautéed Lamb Kidneys
Allow 1 to 2 lamb kidneys per serving. Remove outer membrane from kidneys and split kidneys in half. Remove white veins and fat with scissors then, slice, if desired. Sauté in a little melted butter or margarine in a skillet over medium heat, stirring often. Cook just until kidneys lose their pink color. Serve as a main dish with crisp slices of bacon or use as a garnish for roasts or chops.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York.
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Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: heavy saucepan, shallow ovenproof dish
Oven temperature: 325-350°F.
Oven position: Center
For 5-6 servings you need:
1 lb. pork liver
10 oz. fat belly of pork
2 medium onions
1 clove garlic
few fresh sage leaves
seasoning
1/2 teaspoon ground or grated nutmeg
few drops Tabasco sauce
2 eggs
1 1/2 cups fresh soft bread crumbs
Cooking the fa*ggots:
2/3 cup stock
little lard
1. Grind the liver and belly of pork.
2. Mix the meats with finely chopped onions, garlic, and sage leaves and cook very slowly for 30 minutes in the pan, stirring well; pour off the surplus liquid.
3. Add seasoning, nutmeg, sauce, and the beaten eggs to the meat mixture.
4. Gradually blend in enough bread crumbs to make a stiff, easy-to-handle mixture.
5. Form into 10-12 small balls and put into the greased dish; let the fa*ggots touch each other (this keeps them in good shape).
6. Add the stock and cook in a 325-350° F. oven for 30 minutes.
7. Pour off the liquid from the dish, return to the oven for another 30 minutes, topping each fa*ggot with a small amount of lard.
TO SERVE: Hot with peas; the stock and meat juices (stage 2) may be thickened as gravy.
Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972
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1 pkg. (8 oz.) wide noodles
Boiling, salted water
1 cup milk
3 eggs, well beaten
1 tsp. salt
Dash pepper
2 cups grated, sharp Cheddar cheese
1 recipe Tuna in Mushroom Sauce, or Chicken in Celery Sauce, at right
Diced pimiento
Break noodles into 1-inch pieces; cook in boiling, salted water according to package directions. Rinse and drain. Scald milk; gradually pour into eggs, stirring constantly. Add to noodles with salt, pepper and 1 1/2 cups of the cheese; mix well. Spoon into a well-greased 10-inch ring mold. Set mold in a pan of hot water. Bake in a moderately low oven, 325°, 45 minutes. Unmold ring on a cooky sheet. Sprinkle with remaining cheese; broil until brown. Slide ring onto a serving plate; fill center with Tuna in Mushroom Sauce, or Chicken in Celery Sauce. If desired, garnish with pimiento. Makes 6 servings.
TUNA IN MUSHROOM SAUCE: In a saucepan combine the contents of 1 can (11 oz.) condensed mushroom soup, 1/2 cup milk, 2 cups cooked green beans and 1 can (7 oz.) tuna, flaked. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.
CHICKEN IN CELERY SAUCE: In a saucepan combined the contents of 1 can (11 oz.) condensed cream of celery soup, 1/2 cup milk,2 cups cooked peas and 1 cup diced,cooked chicken. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York
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1 package (8 ounces) noodles
Boiling salted water
1 1/2 pounds pork sausage links
1 can (16 ounces) sauerkraut
1/2 pint sour cream
Set oven for moderate, 350°. Grease a 2-quart casserole or baking dish.
Cook the noodles in the boiling, salted water according to package directions until just tender; drain.
Meanwhile, cut the links to separate sausages. Put the sausages in the skillet. Cook sausages 5 minutes, turning once. Remove them from the skillet and drain on paper towels. Combine the drained noodles, sauerkraut and sour cream. Turn noodle mixture into the greased casserole. Arrange the sausages on top. Bake 30 to 40 minutes, or until sausages brown and noodles are heated. Makes 6 servings.
NOTE: Frozen precooked sausages may be used in place of fresh. It is not necessary to fry them. Combine noodles, sauerkraut and cream. Arrange sausages on top and cook as directed above.
Published by –COOKINDEX– Division of H.S. Stuttman, Co. Inc., New York, © Copyright 1958 Tested Recipe Institute, Inc. New York
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1 head romaine lettuce
LIME DRESSING (below)
2 small oranges, peeled and sliced
1 1/2 pounds cooked shrimp
8 ounce thinly sliced red onion
Line platter or shallow salad bowl with romaine leaves. Place Lime Dressing in bowl in center of platter; surround with orange slices. Arrange shrimp and onion slices alternatively around oranges. Just before serving, pour dressing over salad. Divide evenly. Makes 4 dinner servings.
LIME DRESSING
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 teaspoon salt
1/2 cup boiling water
1 cup lime juice
1/4 teaspoon grated lime rind
1/4 teaspoon hot sauce
Sliced limes, to garnish
Sprinkle gelatin over cold water to soften. Add salt and water; stir until gelatin dissolves. Let stand 15 minutes. Stir in lime juice, lime rind, and hot sauce. Refrigerate until mixture is slightly thickened. Just before serving, stir well with fork or wire whisk. Garnish with lime slices. Divide evenly. Makes 4 servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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Three Tier Salad
2 pkg. (3 oz. ea.) lemon-flavored gelatin
2 cups boiling water
2 cups cold water
2/3 cup chopped sweet pickle
2/3 cup chopped walnut meats
2/3 cup sliced stuffed olives
Curly endive
Lemon Cups, see Index Card J (see below)
Empty gelatin into a bowl and dissolve it in the 2 cups boiling water; add and stir in cold water. Add and stir in pickles, nuts and olives.Pour into a 6-cup mold and chill until firm. (Pickles, nuts and olives will self-layer as gelatin sets.) Unmold on a large platter. Garnish salad with curly endive or other salad greens and mayonnaise-filled Lemon Cups, as desired. Makes 8 to 12 servings.
NOTE: For a crown of clear gelatin, pour a little dissolved gelatin into bottom of 6 cup mold and chill until partially set. Mix remaining gelatin with pickles, nuts and olives; pour on top of partially set gelatin.Chill; unmold.
Stuffed Avocado Rings
Cut a firm,ripe avocado in half, crosswise, and remove the seed. Mash about 1/4 cup cream cheese with a fork. Blend in 1 to 2 tablespoons chopped chives. Fill the seed cavity with the cheese mixture and put the halves back together. Chill several hours. Just before serving, peel the avocado and slice into rings. Arrange on salad greens and serve with your favorite dressing.
Lemon Cups: Remove blossom ends from lemons; cut lemons in half, crosswise. Squeeze out lemon juice. Remove membrane from the peel using a teaspoon. Dip cut edges of peel in paprika. Fill cups with mayonnaise; arrange around edge of salad bowl or platter.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc., New York.
