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Show SWISS TURKEY - HAM BAKE chopped onion butter or oleo flour salt pepper oz. can sliced mushrooms 1 cup light cream 2 Tbs. dry sherry (optional) 2 cups cubed cooked turkey 1 cup cubed cooked ham oz. can water chestnuts, drained and sliced Vi cup shredded process Swiss cheese 1 Vi cups soft bread crumbs Preheat electric oven to 400 degrees. Cook onion in 2 Tbs. butter on medium heat of electric range until onion is tender, but not brown. Blend flour, salt and pepper. Add undrained mushrooms, cream and sherry; cook and stir until thickened. Add turkey, ham and water chestnuts. Pour into 1 Vi quart casserole; top with cheese. Mix bread crumbs and 3 tbs. Vi cup Tbs. Tbs. Vi tsp. V tsp. 5 3 Sprinkle around edge of casserole. Bake at 400 degrees for 25 minufes7 until lightly browned. ORANGE CHICKEN WITH ALMONDS Drain off drippings. Combine 2 Tbs. salad oil pounds chicken parts 1 cup orange juice 2 tsp. original Worcestershire sauce V tsp. ground ginger 1 Tbs. cornstarch Va cup cold water 2 Tbs. unsalted sliced almonds, 3 orange juice, Worcestershire sauce and ginger; pour over chicken. Bring to a boil. Reduce heat and SWEET AND SOUR simmer, covered, until chicken is MEATBALLS tender, about 35 minutes. Mix cornstarch with water. Add to skil1 pound ground beef let; cook and stir until thickened, 1 tsp. salt about 2 minutes. Sprinkle with Va tsp. pepper almonds. Serve with rice, if detoasted 8 slices pineapple (No. 2 or 1 lb. 4 sired. Yield: 6 portions. Approxioz. can) In a large skillet heat oil until hot. mate total sodium content per porVi cup sweet relish with juice Add chiken; brown on all sides. tion: 8 mg. 1 Tbsl. cornstarch CHICKEN DELLA ROBIA Season ground beef with salt and 6 Tbs. butter pepper and form into meatballs ab4 tsp. cornstarch 2 med. onions, sliced out 1 inch in diameter. (One tbsl. 2 cups orange sections 4 tsp. salt each) Brown in skillet. Drain Saute chickens in butter until Va pineapple slices, reserving juice. cup lemon juice golden. Add onions, mushrooms, Vi Mix the pineapple juice, relish and tsp. cloves raisins, I Vi cup water, salt, lemon Vi cornstarch together in a small dish. tsp. Ginger juice, monosodium Glutamate, 1 Add to skillet. Cook and stir until cup pecan halves cloves, allspice, ginger and brown 2 cups seedless grapes gravy thickens and is clear or sugar. Simmer, covered, turning 12 marachino cheeries shiny. Add the pineapple slices and 40 minutes, until occassionaliy, cover and cook 3 minutes or until pound broiler fryers-c- ut tender. Add nuts. Push chicken to heated through. Cook on medium up one side. Blend cornstarch and Vi Vi lb. mushrooms, sliced melted butter or margarine. heat. Makes 4 servings. cup water. Stir into liquid. Heat 1 cup raisins until thickened. Add grapes, 2 tsp. monosodium Glutamate CHINESE orange sections and washed cherVi CHICKEN WINGS ries. Heat for 2 minutes. Serve at tsp. allspice Va brown sugar cup Nice with fluffy white rice. once. 4 pounds chicken wings and let stand over night or at least A Cut off wing tips and discard. six hours. Refrigerate. Cut wings at joint, to make 2 Remove from sauce and brown in a little oil in frying pan. Remove pieces. Mix the following in a deep dish: and put into casserole, pour mariVa cup oil nade over wings so that they are 1 cup brown sugar covered. 1 Tbs. 5 season Chinese Bake uncovered in 350 degree spice 1 large clove garlic, crushed oven for 30 minutes, or until done. Put wings into marinade, cover Serve hot. 1- -3 1- -3 YAM AND APPLE BAKE 2 cans (16 oz. each) yams in syrup. Slice yams and arrange half casserole. syrup in a greased 2 apples, cored, peeled and Place apples over yams. Sprinkle sliced with Va cup of the walnuts and 2 Vi cup chopped walnuts, divided 4 Tbsp. light brown sugar, diTbsp. of the sugar. Top with revided maining yams. Sprinkle with re2 Tbsp. butter or margarine maining Va cup walnuts and 2 Tbsp. 3 Tbsp. cornstarch sugar. Dot with butter. Combine lVi tsp. original Worcestershire reserved syrup, cornstarch and Worcestershire sauce. Pour evenly overall. Bake covered, until apples are tender, about 45 minutes. YIELD: 6 portions sauce Preheat oven to 350 degrees F. Drain yams reserving 23 cup of the CRANBERRY GLAZED HAM 1- -5 to cooked) 6 pound ham (fully place ham on skewer for rotis-seri- - two-thir- ds Score fat in any desired pattern and stud with cloves. Rotiss at 325 degrees for 1 to Wi hours or until meat thermometer registers 130 degrees. Whole cloves pound can Cranberry Sauce (whole or jelly) 1 cup brown sugar Vi cup salad vinegar (herbed or seasoned) 2 tsp. prepared mustard Dash Nutmeg In a saucepan, stir together cranberry sauce, brown sugar, vinegar, mustard and nutmeg; simmer, uncovered 5 minutes. During last 20 to cups cooked diced 2 -2 ped or pepper 1 tb. dehydrated green cup instant rice, uncooked d cup chicken broth or boullion Vi one-thir- boneless, skinless chicken pkg. (8 oz.) fresh mushrooms, sliced 1 Vi cup champagne cup heavy cream Paprika Parsley Place chicken breasts in large, flat baking dish. Add salt to taste. Va 1- -1 Bake at 325 degrees for 30 to 40 minutes. While chicken is baking, mushrooms and saute Tbsps. butter or margarine 2 ' pre-heat- HOLIDAY HAM AND SPICY PEAR SAUCE cover. Roast in 325 degree oven 5 to 8 pound canned ham until meat thermometer registers Va tsp. ground cinnamon 2 medium pears pared each cut 130 to 140 degrees. Allow approximately 15 to 18 minutes per pound. into 8 wedges 1 Meanwhile, heat jelly and cinnamandarin can (IOV2 oz.) orange mon in saucepan, stirring occadrained segments, Conbine cornstarch and Vi sionally. cup apple jelly into melted jelly. Bring stir water; Vi water cup to a boil, stirring constantly. Re3 Tbsps. raisins duce add and raisins heat; pears 1 Tbsp. cornstarch and continue cooking 4 to 5 ham on rack in open roast- - nutes. Stir orange segments into ing pan. Insert roast meat thermo- - pears and continue cooking until meter so bulb is centered in thick- - sauce is slightly thickened. Serve est part. Do not add water. Do not with carved ham. melt butter in skillet; add Salt 1 can cream of celery soup tsp. celery salt Vi cup sliced or slivered almonds Mix all ingredients, except almonds, in a IVi quart casserole dish. Sprinkle almonds over top. Cover. Bake in a oven at 350 degrees for 45 minutes. Serves 4. NOTE: In an electronic oven cook at 350 degrees and high power 7 minutes. 1 1 CHAMPAGNE CHICKEN WMUSHROOMS breasts cups glaze. chicken bottle (18 oz.) barbecue sauce 1 cup pure 100 unsweetened pastuerized orange juice (frozen concentrate) 2 Tbsp. lemon juice tsp. garlic salt 1 tsp. seasoned salt Cut chicken at joints, discard tips. Combine barbecue sauce, orange juice, lemon juice, garlic salt and seasoned salt; mix well. Dip chicken in barbecue sauce mixture, place on greased rack of broiler pan. Bake at 350 degrees for Vi hours, or until tender, 39 minutes cooking time for ham, brushing frequently with barbecue spoon half of glaze on ham. Pass sauce mixture and turning occaremaining as a sauce. Makes 2 and to IV2 turkey oz. can mushroom stems and pieces oz. jar chopped pimento 3 Tbs. gren pepper, finely chop- 6 WAITING IN THE WINGS CHICKEN 4 lbs. chicken wings or whole e CLUB TURKEY CASSEROLE 5 min., add champagne, heavy cream and bring to a boil, then reduce heat to low and cook about 5 minutes, stirring often. Drain chicken; cover with sauce, then sprinkle with paprika. Return to oven and continue baking for 15 minutes. Garnish with parsley. Serves 6 1 (5 ounce) can chow mein noo- dles 1 (8 ounce) can water chestnuts, sliced 1 medium onion Vi sliced celery cup 1 cup diced turkey 1 1 (103 ounce) can cream of mushroom soup cup water Spread Vi can noodles on the Va sionally. bottom of an 6 Vi lb. turkey TURKEY CASSEROLE cut in cubes. Cube day or two old bread. Melt butter; add chopped onion and celery. Cook until ten- P2 loaf bread lb. butter Vs c. onion Va lb. celery 1 Vi tsp. salt 1 Vi tsp. poultry seasoning Va c. turkey broth 2 Tbsp. parsley Vs der. Pour over cubed bread crumbs. Add salt, poultry seasoning, turkey broth and parsley. Make sauce with milk, turkey fat, turkey broth and flour. When thick and well cooked, pour a small amount into beaten eggs. Stir all together but do not boil. Remove from heat. Pour into greased pans in layers. Dressing, inch thick, turkey 1 inch; sauce; repeat. Cover last sauce with buttered crumbs. Bake at 350 degrees for 30 minutes. Sauce: Vs c. turkey fat or butter qt. flour Vs qt. milk Vs gal. turkey broth Vi doz. eggs Steam or boil turkey until done Vs QUICK TURKEY CRUNCH 1 mi-Pla- ce 8 inch square. Amber Cuisine Entree, buttered cake dish. 1 Combine other ingredients: spread mixture over noodled. Sprinkle remaining noodles over the top. Bake at 350 degrees F. for 0 minutes in a conventional oven or minutes at medium high power in a microwave. 30-4- 8-- pb 1 1 GINGERBREAD cups flour cup brown sugar, packed Vi tsp. salt 3 tsp. baking powder 1 tsp. ginger tsp. cinnamon Vs tsp. ground cloves 1 egg (or 3 egg yolks) Vi cup oil Vi cup molasses 2 Vi 1 1 ROOF Vi smm Cut 2 1 1 Cut 2 1 1 1 1 CHIMET 1 No. 1 1 1 FRONT & BACK Cut 2 1 1 1 1 1 Placement of pattern on baked dough 1 1 1 1 1 L. back on the cookie sheet and placed in the oven an additional 5 or 10 minutes. The roof sections will break off if the dough is not thoroughly baked. ! I I I I I I ( ..I L. I I I I I I I Mix ingredients thoroughly and chill several hours (overnight or longer). Line a 15 x 10 or 16 x 11 jelly roll pan (cookie sheet) sides. Spread liberally with with cooking oil (2-- 3 tbs.) and press dough evenly into pan. Smooth surface with fingers or rolling pin. Bake at 300 degrees for about 30 minutes. Place pattern on bread immediately and cut with a sharp knive. Lift out carefully and cool on a bake rack. The gingerbread should be very hard when cool. If necessary, the pieces can be laid ch 1 Cut 1 With Door Cut 1 Without Door HOUSE ROYAL ICING 3 1 No. 2 No. 3 3-- L v wtc cups) tsp. cream of tartar Vi l L, 4 egg whites (room temperature) lb. confectioners sugar (about w 6 'u Beat thoroughly in mixing bowl until the icing stands in peaks. Then keep bowl covered at all times with a damp cloth to prevent icing from hardening. t |