Vintage Recipe Cards (2024)

1/4 cup butter or margarine
2 to 3 teaspoons curry powder
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 1/2 cups chicken broth
2 cups diced cooked turkey
1 teaspoon shredded lemon peel
2/3 cup long grain rice
1/4 cup chopped cashews
2 tablespoons chopped pimiento

In skillet melt butter or margarine. Add curry powder and heat 2 to 3 minutes. Stir in chopped onion and cook till onion is tender but not brown. Blend in flour, salt, and pepper, stirring well. Add chicken broth all at once. Cook and stir till mixture is bubbly; cook and stir 2 minutes longer. Add cooked turkey and shredded lemon peel; heat mixture to boiling. Meanwhile, cook rice according to package directions. Stir in cashews and pimiento. Serve turkey mixture over rice. Makes 4 to 6 servings.

©Meredith Corporation. MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

2 pkg (1 lb, 2.5-oz size) yellow cake mix
4 eggs
4 pkg (6.5 oz size) fluffy white frosting mix
Assorted jelly beans

1. Prepare cake mix as package label directs, using 4 eggs and amount of water specified on label. Bake in 4 (9-inch) layer-cake pans. Turn out; cool. Trim tops to make level.

2. Cut 5-inch and 3-inch circle from one of the cake layers. Set both circles aside.

3. Make frosting as package label directs.

4. On plate, put 3 (9 inch) layers together with 1/2 cup frosting between each layer.

5. Frost bottoms of 5-inch and 3-inch circles. Put layers together, 3-inch layer on top, then center them on 9-inch layers.

6. Spread sides of 9-inch layers with frosting. With tines of fork, make wavy vertical lines in frosting around side of cake.

7. Mount 4 cups of frosting on top of cake. With metal spatula, sweep frosting down to edge of 9-inch layers, to resemble the top of a carousel. With edge of long spatula, make indentations around top of carousel at 2-inch intervals.

8. Put rest of frosting in pastry bag with number-3, small, plain decorating tip.

9. Press out frosting decoratively onto cake, outlining indentations on top; also outline edge of carousel top with frosting.

10. Press jelly beans into frosting around side and base of cake. Press out frosting decoratively around jelly beans.

11. Press out frosting to form swirl on top of cake.

Makes 16 to 20 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

This fruit filling adds a touch of sweetness and helps to extend the meat in this lusciously browned loaf. It cuts well and any leftovers are good cold or used in sandwiches.

For 4 to 6 servings you will need:
1 1/4 lbs beef and pork for meat loaf
or
1 lb ground beef
1/4 lb ground pork
1 small onion minced
1 Tbsp. butter or margarine
1/4 cup chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 cup seasoned dry bread crumbs
1 cup milk
2 eggs
Additional parsley, optional

Fruit Filling
1 Tbsp. onion, reserved
1/4 cup butter or margarine, melted
1 3/4 cups soft whole wheat or white bread crumbs
1/2 cup chopped pitted dried prunes
1/2 cup, peeled cored apples
1/2 tsp salt
1/4 tsp. dried thyme leaves, crumbled
1 egg
Toss together reserved onion, butter, crumbs, prunes, apples, salt, herbs, and egg.

Preparation:
1. Sauté onion in butter until tender. Set aside 1 Tbsp. for the filling.

2. Combine the onion, parsley, salt, pepper, fine crumbs, milk and eggs. Mix well.

3. Add meat. Mix lightly but thoroughly (over mixing toughens meat).

4. Pack half of the mixture into greased 9-by-5-by-3 inch loaf pan.

5. Cover with filling. Press down lightly.

6. Add remaining meat mixture and press down to pack. Turn out into shallow 2 quart baking dish.

7. Bake at 350° for 1 1/4 hours or until loaf is firm and golden brown.

8. Remove to hot platter, Garnish with parsley, if used, add apple slices.

Good served with: baked potatoes with sour cream and green peas.

©MCMLXXXV My Great Recipes®. All Rights Reserved. Printed in Holland.

A mixture of onions, garlic, herbs, wine and water moisten whole fish as it bakes. It is served with a quickly prepared sauce using the flavorful pan juices. You may use any fish of your choice, such as bass, red snapper, white fish, cod or haddock.

For 4 servings you will need:
1 whole fish, 3 to 4 lbs., cleaned, washed and patted dry
4 large onions, finely chopped
3 cloves garlic, minced or pressed
3 Tbsp. minced, fresh parsley
1 Tbsp. dried savory leaves
1 Tbsp. dried tarragon leaves
1/2 cup dry white wine or water
2 Tbsp. cognac or brandy, optional
1/2 cup water
1 Tbsp. olive oil or vegetable oil
1 lemon, thinly sliced
2 Tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbsp. butter or margarine
Pimiento and watercress for garnish

1. Place fish in large baking dish that has been generously buttered.

2. Combine onions, garlic, parsley, savor, tarragon, wine, brandy, if used, and water.

3. Brush fish with oil and pour onion mixture over fish. Top with slices of lemon. Dot with butter and sprinkle with salt and pepper.

4. Bake at 400°F for 30 to 40 min. or until fish flakes easily when probed with a fork. Check occasionally and baste fish with pan juices during baking.

5. When fish is done, remove onto serving platter and peel off skin, leaving head and tail in place if you wish.

6. Strain juices from pan into wide skillet. Heat to boiling, stirring with a whisky, until juices are reduced to about 1/4 cup.

7. Whisk in butter a bit at a time. When all butter is added, juices should be slightly thickened. Spook over fish to glaze. Garnish with lemon, pimiento strips and watercress. Serve immediately.

©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.

4 Rock Cornish hens (about 1 pound each)
2 teaspoons salt
1/2 cup butter or margarine
Paprika
1 can (8 3/4 ounces) pitted dark sweet cherries, drained (reserve syrup)
1 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup orange marmalade
3 tablespoons brandy or mandarin orange syrup
1 can (11 ounces) mandarin orange segments, drained (reserve 3 tablespoons syrup, if desired)

Wash hens and pat dry. Rub cavity of each with 1/2 teaspoon salt. Fasten neck skin to back with skewer. Flatten wings over breast; tie with string. Tie drumsticks to tail. Insert spit rod through center of birds from side to side; secure each with holding forks. Check balance by rotating spit in palms of hands. Brush hens with butter; sprinkle with paprika.

Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook hens on rotisserie 1 to 1 1/2 hours. brushing frequently with butter.

Blend reserved cherry syrup, the cornstarch and salt; stir in the orange marmalade. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in brandy, cherries and orange segments; heat through. Spoon fruited sauce over hens; serve any additional sauce separately. 4 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

A different and delicious pot roast, this unusual combination will surprise and delight your family. Serve with a green salad for a complete dinner.

For 6 servings you will need:
3 1/2 lbs. blade cut or round bone pot roast
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika
Garlic salt, optional
1 bottle (12 oz.) chili sauce
3/4 cup water
3/4 cup brown sugar
4 to 6 raw potatoes, peeled and cut in quarters
3 carrots, cut in 1/2 inch diagonal slices
1 cup pitted prunes, cooked

Preparation:

1. Season pot roast with onion salt, pepper, paprika, and a little garlic salt, if desired.

2. Cook, uncovered, at 350°F for 30 minutes. Turn and brown the other side in the same manner.

3. Mix together chili sauce and water. Pour over meat.

4. Pat brown sugar on top of meat and stirring some into sauce.

5. Cover. Roast for about 2 hours, basting frequently.

6. Add potatoes, carrots and prunes. Continue cooking until meat and potatoes are tender. Baste potatoes, meat and carrots frequently.

7. To serve, arrange vegetables around meat on platter or cut into serving size portions.

Tips: This dish is just as delicious reheated the following day or two. To cook prunes, cover with water. Simmer about 30 minutes.

©MCMLXXXV My Great Recipes® All Rights Reserved. Printed in Holland.

Layers of color- peppers, tomatoes, eggplant, meat and rice make this dish entertaining. Fragrantly season with cinnamon and allspice, the casserole needs only a pita bread and green salad.

For 4 servings you will need:
1 medium eggplant
1/2 cup rice plus 1/4 tsp. allspice
1/2 lb ground beef
1/2 lb ground lamb
1 clove garlic, minced or pressed
1 onion chopped
1 tsp. cinnamon
1/2 tsp. salt
1 green pepper
1 large tomato

Tips: Raisins or currants can be added to the rice for a more authentic dish.

Salting eggplant removes some of the moisture.

Preparation:
1. Slice eggplant in 1/2 inch slices. Sprinkle with salt. Set aside while preparing rest of casserole.

2. Cook 1/2 cup rice according to package directions, adding 1/4 tsp allspice.

3. Place the beef, lamb, garlic, and onion in skillet. Cook, stirring, to combine ingredients for 10 to 15 minutes. Season with cinnamon and salt.

4. Slice green peper and tomato. Place the pepper slices in an oiled 1 1/2 quart casserole dish, in a wheel spoke fashion. Cover with the tomato slices. Top with meat mixture.

5. Pat eggplant dry with paper towels. Cut eggplant slices in half. Cover meat with half of the slices, placing the skin to outside.

6. Spread rice over eggplant. Top with remainders of eggplant.

7. Bake, covered at 350°F for 50 minutes.

8. Remove from oven, let sit for 10 minutes. Invert onto a serving dish.

©MCMLXXXV My Great Recipes® All Rights Reserved. Printed in Holland

2 pints orange sherbet
1 pint pistachio ice cream
1 pint chocolate ice cream

Soften 1 pint of the orange sherbet; spoon into chilled 2 quart metal mold or bowl. Freeze until firm, at least 1 hour. Soften pistachio ice cream; spread over layer of orange sherbet in mold. Freeze until firm.

Repeat with chocolate ice cream and the remaining orange sherbet. Cover mold with waxed paper; freeze until firm.

Just before serving, turn mold onto chilled serving plate. Dip cloth into hot water; wring out and place over top of mold until mold loosens.

Remove mold. If surface of ice cream has melted slightly, return to freezer for about 10 minutes. If you wish, garnish bombe with fruits or whipped cream. 8 to 10 servings.

Mix and match ice-cream flavors and colors to your moods, table decorations, menu or even to the seasons. Try dark chocolate, mocha, and chocolate chip ice cream, strawberry, mint and cherry ice cream, pistachio, dark cherry and coffee ice cream, butter pecan, banana and blueberry ice cream.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

2 envelopes unflavored gelatine
1 can (1 pt, 2ox) tomato juice
1/3 cup red wine vinegar
1 teaspoon salt
Tabasco
2 small tomatoes, peeled and diced (1 cup)
1 medium cucumber, pared and diced (1 cup)
1/2 medium green pepper, diced (1/2 cup)
1/4 cup finely chopped red onion
1 tablespoon chopped chives
2 large ripe avocados
Lemon Juice
1/3 cup bottled oil-and-vinegar dressing
Watercress

1. In medium saucepan, sprinkle gelatine over 3/4 cup tomato juice, to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

2. Stir in remaining tomato juice, vinegar, salt and several drops Tabasco. Set in bowl of ice, stirring occasionally, until mixture is consistency of unbeaten egg white – about 15 minutes.

3. Fold in tomato, cucumber, green pepper, onion, and chives until well combined. Pour into fluted, 1 1/2 quart mold that has been rinsed in cold water.

4. Refrigerate until firm, at least 6 hours.

5. To unmold: Run small spatula around edge of mold; invert over serving platter; place a hot, damp dishcloth over inverted mold, and shake gently to release. Refrigerate.

6. Just before serving, peel and slice avocados. Brush with lemon juice. Arrange avocado slices around molded salad, and pour dressing over them. Garnish with watercress.

Makes 6 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Salad
3 1/2 lb piece fresh salmon
1/2 lemon, sliced
1 1/2 tablespoons salt
6 whole black peppers
1 bay leaf
Tops from 2 celery stalks

Dressing
1 1/4 cups mayonnaise or cooked salad dressing
1 1/2 tablespoons lemon juice
3 tablespoons snipped fresh dill
1 1/2 cups diced pared cucumber

Boston or iceberg lettuce, washed and crisped
Tomato wedges
Lemon Wedges
Cucumber Slices

1. Wash salmon. Place in large kettle or fish poacher. Add just enough water to cover salmon. Add sliced lemon, salt, black peppers, bay leaf, and celery tops.

2. Slowly bring to boiling; reduce heat, and simmer, covered, 30 to 35 minutes, or until fish flakes easily when tested with fork.

3. With slotted utensils, carefully lift salmon out of water onto plate. Let stand until cool enough to handle. Remove and discard skin and bones (there should be about 2 1/2lb meat). Break salmon in large chunks into a large bowl. Chill several hours.

4. Make Dressing: In medium bowl, combine mayonnaise, lemon juice, dill, and diced cucumber; mix well. Refrigerate at least 1 hour.

5. Just before serving, toss salmon with dressing. Taste; add salt if needed.

6. To serve: Line large serving plate with lettuce. Mound salad in center. Garnish with tomato and lemon wedges and cucumber slices.

Makes 12 servings

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.