1992 Cookbook

ffirmffi €$ruffi ffiwm€ wff Wffiffiffiffi

ffiRrcfrCI{s/emrrros ro @ffi

\EGETABLES

-
Page 18 Ftijoles Negros - Blacl< Beans
Correct the second sentence to read
"When ttre beans s,re11, cook in ttre same
water until soft (50 minutes approx.)
not 5 rninutes. Add = "bring to t boil
and sfunner for anothen hour."

MAIN DISHES
Page 22 @rrect name is "ShriJnp and
Cannellini Bean Sauce

DESSRIS

Page 63 - Rice Pudding (Joanna Banrcnte)...
Add t'and sugartt to last sentence ttpour
into bcr'rl and sprinkle witlr rnixture of
ci:rnamcn and sugar on topt'.

Page 69 - App1e Cake (Tannra
Winter)...r:nder list of ingredients,
* cup mitk, not 1|.

Page 74 - Aunt Madeline's Ctrocolate
Cake (Audrey Rink)...add to list of
ingredients i cup flour.

MISCELT,ANEOUS

Page 86...Carbornra Sauce (Carol
Huck)...Under list of ingredlents, Bacon,
3 slices, garlic, 2 cloves, and olive
oil, 1 Tablespoon.

Expression

of


Appreciation









Dedicated to eueryone, euerywhere, who liues

each day as "The Best of Times."






May what follows help make if so... with sincere


appreciation to all who contnbute.d time and

talent to help make this project a reality.






The Glen Women's Guild

THE GLEN WOMEN'S GUILD
oFFlcERs 1992-1993


President. ....... Edna Bemer

Vice-President Eleanor Dugan


Secretary.

Treasurer """ Hilda Grinthal

Assistant Treasurer "' Agnes Darnaud









COOKBOOK COMMITTEE



Emily Green, ChairPerson
Agnes Darnaud

Lee Re

AudreY Rink

Virginia Schilling

Terry Smaldone
Jo Stoll

Christa Wennisch

t


I



I



I



I



I





T Rr&

I



I




I


I -ry/



I



i THE BEAUTIFUL ADULT COMMUNITY
LEISURE GLEN,

AT RIDGE, NEW YORK
I 1992



I




1855'e2
I

t

t
Copyright O1992


cooKBooK pSJursnens,,Nc.
I
P.O. Box 15920
Lenexa, Kansas 66285-5920

All rights reserved. No part of this publication may be reproduced
or transmitted in any form by any means, electronic or I
mechanical, including photocopy, recording, or any information
storage or retrieval system, without permission in writing from
the publisher, except by a reviewer who wishes to quote brief
passages in oonnection with a review written for inclusion in a t
magazine, newspapel or broadcast.
t



t





Published and Printed By
Cookbook Publishers, lnc. t
P.O. Box 15920
Lenexa, lGnsas 6628$5920
F


I



I
THIS BOOK includes the finest plastic ring binders available,
BUT, like most plastics, the BINDERS CAN BE DAMAGED BY
EXCESSIVE HEAT, so AVOID exposing them to the direct rays of
the SUN, or excessive heat such as lN A CAR on a hot day, or
on the top of the kitchen STOVE. lf not exposed to heat, the I
binders will last indefinitely.

'lst printing Sept.1992 301 books t
2nd printing Aug. 1994 1O0 books
t




I


t

TABLE OF CONTENTS





APPETIZERS, BEVERAGES .....1


SOUPS,SALADS ....9



VEGETABLES... ...15


MAIN DISHES ...,.21



BREADS, ROLLS ...45


DESSERTS... ....53



MISCELLANEOUS .. .. . .83
'

FAVORITE RECIPES

FROM MY COOKBOOK


Recipe Name hee Nur$er

J

I





J

I Aepofi zord,




I




J bovomgcs

t

I



I



I

I

t

slpuel acuarolJ 'lllLlC 'llam xlr! isluatpar6ut lle aulqrrto3 I
:salqeta0an :o sdtqc qyvr aruas
^E, !
xgur dnos uo;uo '61d 1 I l
ureq pel!^ap sue3 z ulearo rnos '1d I

dIO NOINO ONV UIVH

maqcsoyy acAoT .slal3Pj3 lo I

sa;qela6an Mei qlue\ aruas pue lllq3 'qlootus plun laq1e6o1 sluatpalOul lle xll l
'ds1 y, allqsrapaolonA'dsql t I
lles
ues cltJe6 'osr + uoluo pa3ulut 'dsql 7
ocsBqel lo'sdorp alqi asleuuoAeurc z7t
re6ns 'dst I peslp pue pelaad 'opecoae 1

o10c ov3Hds oovSonv I
-
4leqcsoyy ectro7 I
'slalcels qlrm aruas 'adtcal alqnop 'a1e1d ard sse10 qcul 6 u! aIPq oI
'salnulu o8 lol le aIPS 'squjruc peaJq
"098
qlrn do1 a;1uudg 'sluatpalbul leqlo lle qlrvr laqlaOol xlul pue saloqcrye doq3
squtnlc pea'rq 6u111u1rdg asleuuoAeul 'c 1 J
raprod c11.re6 1o qcu;6 PaulelP
asaaqc uesauued 'J ! 'syeaq arloq3lue uec ('zo 9[) ! I
-
IOH dlo 3)OHCITUV
>tceqAa acupag lllL{3 I
.pea.rds
p se I ro lazladde uP sP t saruas 'pea:q afu qltm ecnpal uo aruas pue 'au4
fuan tnun doqc pue;r,rroq ourddoqc ut.raddad pue'lles's60a 'spulervr'suotuo'suEaq i i
aceld 'saputtu g Jol sueaq 6uu1s ltoqle6 'selnulul 9L lol Jallnq ul uoluo IooC I
sueaq 6u;r1s -q1 t7t
.raddad 'ds1 Y, s66a Palooa P'eq z
iles 'dsl ! aulrebreu Jo launq 'dsql g I ;
slnutp/t 'c z/r suoluo peddoqc 'c 1
,u3nn o3ddoH3" NVlHVl393n

slQuel aouaJoH .lseol I

eqlen ql/v\ eruas 'paxlul llaM pue qloouJs l4un xlw 'sluatpelout lle aulquloc
uolllnoq luelsul paronell laaq 'ds1 1 ute€uc rnos '3 L I
'gl
suoluo uaarb paddoq3 t^ laElaarrqcsunerg ro 1srn/n.talll I
-3
I
OV3HdS SIVd
s39vH3n3g 'sHSzlr3ddv
I

SWEDISH MEAT BALLS
1 lb. ground beef (ground 3 times) % c. bread crumbs
Salt to taste 1 medium size potato, cooked and
Pepper to taste mashed
Dash of sugar 1 tsp. finely minced onion
1 c. milk Small amount of butter
Mix beef, salt, pepper, sugar, and bread crumbs, dissolved in % cup of the
milk. Add the rest of the milk and the cooked, mashed potato. Saute the onion in a
small amount of butter; add to the meat mixture. Form into small balls and saute in
butter. Make gravy from the drippings with 2 beef bouillon cubes, dissolved in 1z
cup hot water. Reduce until thickened. Double or triple as needed for cocktail party
snacks.
Emily Grwt

CHAFI NG.DISH M EATBALLS
Combine:
2 lb. ground meat 1 large grated onion
1 slightly beaten egg Satt to taste
Mix and shape into small balls. Drop into sauce of one (12 ounce) bottle chile
'l
sauce, juice of lemon, and 1 (10 ounce) jar grape jelly. Simmer until brown. Serye
with cocktail picks.
Marilyn Steib

SWEET AND SOUR MEATBALLS
2 lb. chopped beef 1 c. seasoned bread crumbs
1 pkg. onion soup mix Salt and pepper
1 egg
Mix together; form into balls and brown in skillet.
Sauce for Meatballs:
2 cans tomato sauce 1 srnall can sauerkraut with iuace
1 jar spaghetti sauce Sugar to taste
Mix all together and bring to a slow boil; add meatballs and let cook slowty for
1 lo 1lz hours.
Vema Gilmorc

CHOPPED LIVER
1 lb. calves, beef, or chicken livers 4 Tbsp. margarine
2 onions 1 tsp. salt
2 hard cooked eggs % tsp. freshly ground pepper
Wash the liver; drain. Heat 2 tablespoons margarine; brown the onioh. Rerrpne
from pan; cook the liver for 10 minutes. Grind or chop the livers, onions, and tte
eggs. Add salt, pepper, and the remaining margarine. Add a little sugar. Chill ard
serve cold with crackers. Serves 6 as an appetizer.
Taman Wintq

t

I 1 (27 oz.l can sauerkraut, well % c. minced onion
REUBEN CASSEROLE

drained
I 1 large tomato, chopped % tsp. carararay seed
1 (12 oz.l can corned beef, cubed
% lb. shredded Swiss cheese
% c. ketchup
4 to 6 slices dark rye bread, toasted
lz c. mayo
t corned beef. Mix well. Spoon into 9 inch square baking pan. Sprinkle cheese over
Combine sauerkraut, tomato, ketchup, mayo, onion, caraway seeds, and
toast or as an
top. Bake al 425" for 20 minutes or till hot and bubbly. Serve over rye
I appetizer on party rye. Shirlry Olsen


HOT SAUSAGE CHEESE PUFFS
I 1 tb. hot or sweet ltalian susage 3 c. Bisquick

3A
c. water
sharp Cheddar cheese
1 tb.
t 2. Drain off fat and cool completely.
1. Remove casing; cook in skillet, breaking up with fork, for 8 to 10 minutes.
3. Add cheese, Bisquick, and water. Mix until blended.
4. Roll into 1 inch balls. Place on cookie sheet 2 inches apart.
t 5. Bake at 400" for 12 to 15 minutes.
6. Cool on wire rack.
Note: Freezes very well.
t CORN FLAKE WINGS Lee Re



t 16 chicken wings 2 Tbsp. honey

th
1 tsp. salt
c- (lz stick) butter or margarine,
2 c. corn flake crumbs
melted
I crumbs eveniy. Arrange wings in a single layer on a large cookie sheet. Bake in a hot
Dip wings in a mixture of melted butter or margarine, honey, and salt in a pie
plate, coating evenly. Sprinkle corn flake crumbs on wax paper. Roll coated wing in
oven (400') for 40 minutes or until golden. Delicious!
I CLAM ROLL.UPS Agnes Darnaud


I 2 Tbsp. margarine (Hors d'oeuvres)

1 (1O oz.) can minced clams
7 to 8 slices white bread
1 onion, chopped
I % tsp. Worcestershire 2 Tbsp. flour
% tsp. garlic powder
Saute margarine and onion; blend in flour and garlic powder. Add clams and
t juice, and Worcestershire. Mix together until thick over heat. Cool! Cut crusts of bread
btt. nott each slice with rolling pin. Spread filling on each slice of flattened bread and
roll like jelly roll. Wrap tight in Saran Wrap and freeze.

I

I



when ready to use, slice each unwrappedroll into 3 pieces and put on greased I
cookie sheet. Brush melted margarine on t6p. Bake at 425" tor 10 to '15 minutes until
brown'
I
Dorothy Enright


SHRIMP MOUSSE
1 can tomato soup % c. finely choPPed onion I
1 (8 oz.) pkg. cream cheese 2 cans (14 to 16 oz.) cleaned shrimP
1 c. mayonnaise or small frozen shrimP (rinse
1 pkg. Knox unflavored gelatine canned shrimP well)
1 c. finely choPPed celerY I
Heat tomato soup and cream cheese until melted. Add mayonnaise and gela-
tin. Mix well. Add celery and onion; gently fold in shrimp and pour into mold that has
n""n ,pr.y"d with eam- netrigerat6 at ieast + hours before serving with "Crack-
lebred" (Les Baqueltin de Paris). I
Dorottty Wemer
I
..SPINACH BALLS''
(Appetizer)
2 (1O oz.) pkg. frozen choPPed % c. butter I
spinach 6 eggs, beaten
2 c. dry herbal stuffing 1 c. Parmesan cheese
cook spinach according to package directions; drain well. Mix all ingredients
tnorougnly;foim into % inch Oitts.-ptace on cookie sheet. Bake at 350'for 10 to 15 I
minutes'
Rose chiaPPetta
I

ONION CHEESE TART

2 pkg. extra sharP Cheddar cheese 2 eggs
(16 to 20 oz.), grated Z Tb-p. melted butter or margarine I
2 c. chopped onion plus % stick
3 c. biscuit mix Poppy seeds
2 c. milk I
1. Grease oblong dish, 13x9 inch.
2. Saute onion in 2 tablespoons butter or margarine'
3. Mix biscuit mix with milk and eggs-
4. Add onion and % of cheese. I
5. Pour into baking dish.
6. Sprinkle with rest of cheese.
T.Drizzle with 1/z stick melted margarine.
8. Sprinkle poppy seeds generously all over. I
9. Bake at 400" about 30 to 40 minutes-
10. Cut into bite-size Pieces.
This recipe can be refrigerated or frozen and reheated' t
Marilyn Gtoss
I

t

I 1 c. flour SPINACH OUICHE


1 c. chopped spinach
1 stick butter, melted
3 well beaten eggs
I 1 c. milk 1 tsp. onion salt
16 oz. grated Cheddar cheese
Preheat oven to 350". Place cooled butter and milk in bowl. Stir in flour. Stir
t in eggs, spinach, cheese, and onion salt. Pour into no-stick sprayed (or greased) 9x'13
inch pan and bake for 35 minutes. Can be frozen or reheated at 400".
Jean Dmgone
I



SPINACH SQUARES
I 2 (10 oz.) pkg. frozen chopped 1 can condensed cream of
spinach
mushroom soup
t 3 Tbsp. margarine % c. grated Parmesan cheese
1 small onion, chopped
% tsp. pepper
% lb. mushrooms, sliced
% tsp. basil
% tsp. oregano
4 eggs
Ya c. bread crumbs
I frying pan over medium heat. Add mushrooms and onion; cook, stirring, until onion
Drain thawed spinach. Press out all water and set aside. Melt margarine in a
is limp.
I per, basil, oregano, drained spinach, and onion mixture. Turn into well greased 9 inch
ln a bowl, beat eggs; stir in bread crumbs, soup, 2 tablespoons cheese, pep-
baking dish; sprinkle with remaining cheese.
I center comes out clean. Can be chilled, cut into squares, and reheated.
Bake, uncovered, in a 325' oven about 40 minutes, or until a knife inserted in

Marilyn Gross
I



I 112 lb. fresh asparagus, trimmed Salt and pepper to taste
BEST.EVER ASPARAGUS ROLLS

1!z c. (6 oz.) shredded Cheddar
16 slices sandwich-type ham
I 6 Tbsp. butter or margarine 6 green onions (optional)
cheese
6 Tbsp. all-purpose flour
2 c. milk
Cook asparagus to crisp tender. Spread one side of each ham slice with mus-
I tard. Roll ham around 2 to 3 asparagus spears. Layer rolls, seam side down, in a
7x1 1 inch baking pan. Set aside. ln a saucepan, melt butter over medium heat. Blend
in flour to form a paste. Slowly stir in milk, salt, and pepper. Gook and stir until sauce
I is thickened. Stir in cheese and, if desired, the onions. Pour hot sauce over ham rolls.
Cover and bake at 350" for 15 to 20 minutes. Yield: I servings.
Madelyn Clark
I

I


VEGETABLE APPETIZER BISQUE I
1 lb. zucchini, sliced (3% c.) 13/+ can condensed cream of
1 c. sliced carrots mushroom soup
% c. chopped celery lz c. dry white wine
% c. sliced green onions % c. sour cream I
% c. butter or margarine 2 tsp. instant chicken bouillon
1 Tbsp, all-purpose flour granules
blender container or food processor; cover and blend till smooth. ln same pan, com- I
ln Dutch oven, cook vegetables in butter or margarine, covered, till tender'
about 20 minutes. Blend in flour; stir in milk. Cook and stir till bubbly. Pour into
Christa Wennisch I
bine 2 cups water, soup, wine, sour cream, and bouillon granules. Stir in pureed
mixture. Heat through ,but do not bol. Garnish with cucumber slices if desired. Makes
8 servings.
I

PICKLED MUSHROOMS
2 lb. small, very white mushn)oms % tsp. satt
% c. vegetable or olive oil % tsp. pepper
% c. fresh lemon juice |s c. fresh chopped parsley I
% c. water % c. diced rcd bell pepPer
1 tsp. minced fresh garlic
Trim mushroom stems, wash mushrooms and pat dry. Place in a large glass I
or ceramic bowl. Mix remaining ingredients, except parsley and red pepper, in a small
saucepan. Bring to boil and pour over mushrooms. Toss to coat well. Cover and re-
frigerate at least two hours. Just before serving, add parsley and red pepper. Correct
seasoning if necessary. Makes 12 appetizer servings. I
Joanna Bamonte
I
BATTER FRIED VEGETABLES
Raw mushroom caps % tsp. salt
Parboiled broccoli florettes % tsp. pepper
Parboiled caulif lower f lorettes 1 tsp. garlic salt I
2 c. Bisquick Club soda
Mix dry ingredients with enough club soda to make a pancake-like batter. Dip
and coat vegetables and then deep-fry until brown. Don't crowd the pan. lGep warm
in 200" oven, until ready to serve. I
Delicious appetizer. Make a lot; they will disappear!
I
Josephine Stoll

CHEESE BALL
2 (8 oz.l cream cheese % c. chopped onion I
BYz oz. crushed pineapple, drained Salt
1 c. chopped walnuts
t
1. Mix preceding ingredients (except nuts).
2. Chiil.

I
6

3. Form 1 large ball.
4. Roll in 1 cup nuts
5. Chilr.
Lee Re

CREAM CHEESE BALL
(Appetizer)
2 (A oz-l pkg. cream cheese 2 Tbsp. green onion, chopped
% c. chopped green pepper 1 c. drained, crushed pineapple
1 Tbsp. Lowry's seasoned salt 2 c. chopped walnuts
Soften cheese. Add all ingredients, except 1 cup chopped nuts. Shape into
ball. Refrigerate; decorate with remaining chopped nuts. Serve surrounded by as-
sorted crackers.
Ursula Trainor


BLUE CHEESE TWISTS
(Super)
I 2 c. flour % c. butter or margarine
1 tsp. baking powder
% c. Blue cheese
1% tsp. caraway seeds
1 tsp. horseradish
t 1 tsp. salt 4 to 5 Tbsp. ice water
1. Combine flour, baking powder, caraway seeds, and salt.
2. Cut in butter, cheese, and horseradish.
t 3. Mix in water to form dough.
4. Refrigerate, covered, for t hour.
5. Roll dough to Ys inch. Cut into strips 4 x Yz inch.
6. Twist strips and place on ungreased cooky sheets.
I 7 . Bake at 400" for 10 to 12 minutes and slightly browned. i:R.s.
8. Cool on rack.


I 1 pkg. frozen piza dough (defrost 1 pkg. grated Mozzarella (or more)
PEPPERONI BREAD
(Hors d'oeuvres)

as instructed)
1 onion, chopped
I 1 pepperoni, sliced by deli, then cut Parmesan cheese (fresh in pkg.)
1 green pepper, chopped
in small pieces, and soaked in
egg
I Saute onion and green pepper. Sprinkle pepperoni (slightly drained) on top of dough;
Follow directions for ltalian bread, rolling out dough to fit large cookie sheet.
add Iz package Mozzarella. Add onions and green pepper; sprinkle Parmesan
cheese to cover. Put rest of Mozzarella and add more Parmesan.
I Take a beaten egg and spread over whole thing with your hands. Bake at 375" about
Fold one side of dough towards center, then the otheq sealing; tuck in ends.
Slit top "slightly" with sharp knife (not too deep, about 2 inches apart, diagonally).
I 25 minutes until brown. Let cool on wire rack (slide off pan first). When cool, wrap in
foil. Can be kept in refrigerator 3 to 5 days or treeze. When ready to use, defrost first




T

I

Dorothy Enright I
oven for 10 minutes. Open foil and continue baking until hot- Slice



..LITTLE
MISS MUFFINS'' I
(Appetizer)
ltlices Prorclqre Gilreese, grated in % c. seasoned bread crumbs
F--, blender Salt and pepper to taste
rl2 c. zlrr9lr-ri, Crredded Vegetable oil I
3 lbsp. olion, ftely chopped
Z) n*rruEs or till golden broirrn and puffed. Yield: 12 large or 24 small muffins. I
Cornt*ne all ingredients, except oil; stir with fork till well blended. Heat 1 tea-
spoon <il in each muffin cup. Carefully spoon batter evenly in cups. Bake at 375" for
I
Rose Chiappetta

BAILEY'S BRISTOL CREAM
6 eggs 1 Tbsp. instant cofbe
1 latge can waporated milk 1 tsp. vanilla t
1 large can condensed milk 11lz c. rye whiskey
Blend well, refrigerate, and serve. Make at least a day ahead.
Jean Dngone I

CRANBERRY PINEAPPLE PUNCH
2 (1 qt.) bottles chilled cranberry 2 c. chilled ginger ale t
juice cocktail 2 c. chilled seltzer nrater
1 (1 $. 14 oz.l can chilled pineapple
juice

ln a large punch bowl, combine the cranberry juice cocktail, the pineapple t
juice, the ginger ale, and the selEer water. Add a block of ice or ice cubes and serve
t
in punch glasses. Use pineapple spears in the glasses for gamish if desired. Makes
about 20 cups.
Emily Green
I




I


I




I



I



I

6oups,








talado

I

I



I



I



I



I



t



I


































I



I

I



SOUPS, SAIADS
J


J DANISH FRUIT SOUP


2lz c. chicken broth 1 oz. lemon juice
J 3 fresh peaches (ripe) 1 tsp. curry powder
3 fresh plums (ripe)
Pit and quarter fruit (leave on skins). Put all ingredients in a pot. Bring to a
boil, then simmer 20 minutes. Puree all in a blender. Refrigerate; serve cold. Decorate
J with a sprig of mint. Serves 4 to 6. Ethel Tudda


J

I 2 Tbsp. butter or margarine Iz loal French bread
FRENCH ONION SOUP


I 4 large Spanish onions, thinly sliced % lb. Swiss cheese or Mozzarella,
1 Tbsp. flour
cut up in pieces, or Parmesan
2 cans beef broth
cheese
Salt and pepper
Bottle white wine
I beef broth, salt, and pepper; simmer for 30 minutes. Toast bread slices and butter
Melt butter or margarine in saucepan; add flour and stir for 3 minutes. Add
them. Preheat oven to 375". Pour soup in an ovenproof casserole dish. Add lzcup
bottle of wine (the rest you have with the soup) and lzof the grated cheese; cover
I with toast. Sprinkle with rest of cheese. Place casserole, uncovered, in the oven 15
minutes, or till cheese melts.
Agnes Darnaud
I



t 2 doz. choruder clams 3 slices bacon
GEORGE'S MANHATTAN CLAM CHOWDER

% tsp. pepper
5 medium potatoes, diced
I 1 Tbsp. salt 1 lb. frozen carrots
2 tsp. whole thyme
2 (1 lb.) cans tomatoes
1 qt. water
ln large pot, brown bacon which has been diced. After browning, add 1 quart
I water; strain tomatoes into bacon and watei using only juice from tomatoes. Add
carrots, thyme, salt, and pepper. Keep at slow boil. When carrots are almost tender,
add potatoes. While this is cooking, clean and dice clams in separate bowl. When
t potatoes and carrots are tender, strain clam juice through cloth into pot. Bring to boil,
then add clams and immediately stop cooking.
George Huck

I

LENTIL AND EVERYTHING BUT THE KITCHEN SINK SOUP
(Low cholesterol)
1 c. lentils 6 c. water
1 clove garlic, minced 1 c. tomato juice
2 stalks celery sliced 1 tsp. salt
% c. chopped onion 1 tsp. thyme
1 Tbsp. margarine 1 Tbsp. soy sauce
1 c. grated carrct % c. brorryn rice
1!zlo2 c. chopped potatoes 1% c. frczen corn
Place lentils in a bowl and cover with water. ln a large pot, saute garlic, celery
and onion in margarine until tender. Stir in carrots and potatoes; drain water from
lentils and add lentils to vegetables. Add water, tomato juice, salt, thyme, soy sauce,
and brown rice. Bring to a boil; reduce heat. Cover and simmer until lentils and pota-
toes are tender (about 30 minutes). Add com and cook 10 to 20 minutes more.
Helen Kellner


POTATO SOUP
5 lb. potatoes, peeled and diced % lb. butter
2 Tbsp. flour 1 large onion, diced
16 oz. sour cneam 1 Tbsp. white vinegar
1 can grcen beans

Cover peeled and diced potatoes with water and cook. Add seasoning salt,
pepper, celery salt, and garlic powder to taste. While potatoes cook, mix 2 table-
spoons flour with watel making a smooth paste. Add flour mixture to 16 ounces sour
cream; add to soup and let simmer. Melt butter and add 1 large onion, diced and fried
until golden. Add to soup with 1 tablespoon of white vinegar. Let flavors mature by
simmering a little longe4 then serve and enjoy. Oh, so good!
Mary Atton



TOMATO.RICE SOUP
(Low cholesterol)
6 c. tomato juice fz c. long grain rice
1 Tbsp. grated onion 1 c. frozen peas
1 pinch ground cloves 1 c. frozen corn
Combine tomato juice, cloves, and rice; bring to a boil. Reduce heat and sim-
mer for about 25 minutes. Add peas and corn; cook about 5 minutes more.
Helen Kellner


.
NO POACH CHICKEN FOR SALAD
Use 2 pounds chicken breasts (room temperature). Use a pot that will hold
chicken snugly and cover with water. Add 1 slice fresh ginge4 1 scallion, and fresh
ground pepper. Cover pot; bring to a boil. Turn off heat. Check to see that chicken is
below water. Let stand 2 hours. Remove when cool. Use for salad.
Ethel Tudda

J

I 1 c. corn oil CELERY SEED DRESSING


1 tsp. dry mustard
lz c. apple cider vinegar
3 tsp. chopped onion 1 tsp. celery seed
6 Tbsp. sugar
J Place all ingredients in jar with cover and shake (mix) vigorously.
Joan McKenna
J SATAD DRESSING
(Superb!!)
I % c. olive oil 2 egg yolks
6 anchovies
% c. wine vinegar (or less)
2 garlic cloves
1 pinch ol sugar
7e c. Parmesan
1 tsp. Dijon mustard Croutons
T Serves 6"
Put all in blender; serve over romaine lettuce. Toss; sprinkle croutons on top.
I Dorothy Enright



CRANBERRY RING
1 (1 lb.) Ocean Spray whole 1 c. urater
cranberry sauce % c. chopped celery
T 1 (6 oz.) pkg. cherry or raspberry % c. chopped walnuts
jello
I 8 oz. sour cream
Mix jello in 1 cup of boiling water. When cool, but not wholly set, fold in other
T ingredients. Put in mold and chill.
Good for either appetizer or dessert.
! CRANBERRY JELIO MOLD Alice Gndy




2 (3 oz.l pkg. strawberry raspberry 1 can crushed pineapple
or cherry jello
2 diced apples
T 2lz c. boiling r rater 2 large celery stalks, diced
1 can jellied cranberry sauce
% c. chopped rmlnuts (optional)
Mix jello in boiling water and let cool. Strain cranberry sauce and add to jello;
T mold that has been lightly oiled. Chill. During early chilling, stir mixture when slightly
drain pineapple and add to mixture along with apples and celery. Mix well. Pour into
thickened to keep fruit and celery, etc. from settling to bottom. To unmold, set in hot
T water for 30 seconds and turn onto serving platter. Suggest overnight chilling.
Teny Maggio

T 1 pkg. lime jello ELIZABETH SALAD
t 1 pkg. lemon jello % c. milk
1 c. cottage cheese
1 c. sour cream
1 c. crushed pineapple
I r85$e2 1 1

I

Dorothy B. werner t
Dissolve jello in tlz cup hot water and cool. Fold in remaining ingredients. Pour
into lightly greased ring mold and chill'
I
..SHRIMP
MOLD''
1 pkg. unflavored gelatin fz c. chopped celery
1 can cream of shrimp soup % c. chopped onion
1 c. mayonnaise 1 (8 oz.) pkg. crcam cheese I
1 l4lz oz.l can tiny shrimp % c. cold water
Mix gelatin in % cup cold water. Add can of shrimp soup. Heat and melt into
it 1 (8 ounce) package cream cheese. Stir well. ln separate bowl, mix 1 cup mayo t
with chopped shrimp, celery and onion. Mix all ingredients together. Oil mold. Add
all mixed ingredients. Refrigerate overnight. Enioy!
I
Vera Caccamo

CRANBERRY FREEZE SALAD
1 (1 lb.) can whole cranberry sauce 1 c. dairy sour cr€am
1 (8 oz.) can crushed pineapple, % c. chopped nuts I
drained
Combine cranberry sauce, pineapple, sour cream, and nuts. Mix well. Pour
mixture into 8 inch square pan. Freeze until firm. Cut in squares to serve on lettuce t
leaves.
F>at Kefer
I
CARROT SALAD
Grate 1 pound of carrots. Add 1 tablespoon frozen undiluted or any orange
juice (2 tablespoons) and % cup white raisins (optional). Mix and let stand; serve. I
Some prefer to add a little mayonnaise to give the carrot salad a little more
body and keep the grated carrots together better. That is optional. I use the mayo
myself most of the time.
Dorothea E. furier I

with a slicer or shredder, or coarsely chop it in a food processor. Salt the entire head I
WORLD'S BEST COLE SLAW
Slice cabbage, preferably a really green, fresh head. You can do this by hand'

of cabbage down, tossing several times. Let stand 1O to 30 minutes to absorb salt.
Drain excess liquid. I
Add:
Yz c. vinegar* 1 crushed garlic clove
2 Tbsp. sugar (you can aharays add Freshly ground pepper I
more later, to taste)
Add: % cup mayonnaise. I use half regular Hellmann's and half the no choles-
terol variety. Mix well; adjust seasoning to taste and enjoy this old-tashioned summer I
favorite.
I
12

I

t for color, remember, that it will shorten the life of the storage of cole slaw.
Cole slaw is always best when eaten fresh. lf you want to add grated carrots

*
I lf head of cabbage is small, reduce vinegar to only % cup.
Dorothea E. furier

CUCUMBER SATAD
I Squeeze off extra liquid.
Peel and thinly slice 2 to 4 cucumbers. Salt and let stand 20 to 30 rninutes.

Add:
I 2 Tbsp. white vinegar 1 tsp. sugar
% tsp. salt
1 to 3 cloves crushed garlic
Ya tsp. black pepper (l shake pepper
t can cucumber salad, add mayonnaise, toss, and serve.
on last)
Choice: For old-fashioned cucumber salad, add oil, toss, and serve. ForAmeri-


Cucumber salad will keep for a week; it is tasty, crisp, and crunchy when cu-
J cumbers are plentiful, fresh, and in season. Dorothea E. furier

I Cook 1 pound of elbow or twisted pasta until tender, butfirm (do not overcook).
MACARONI SALAD


lmmediately let cold water run through the pot of pasta. Drain and cool with more
I cold water if needed. Cut up celery and mix into large bowl with pasta.
Add:
t Yc c. white vinegar % tsp. salt
1 tsp. sugar
Pepper (season to taste)
Mix well with your favorite mayonnaise. (l prefer Hellmann's and use part regu-
lar and part the new no-cholesterol variety. You can use all no-cholesterol, but salads
i seem to require more mayonnaise and tend to be watery without the real mayonnaise
in salads that will be stored and not eaten entirely when freshly made.)

Optional additions: Cut up fresh green peppers add flavor and color. lf decorat-
i for several days. You can also add cut up hard boiled eggs.
ing with tomatoes, add last and do not overmix. They will tend to spoil leftovers if kept
Do not top macaroni salad with grated carrots. lt will spoil readily in hot
I weather. POTATO SALAD Dorothea E. furier



i but loved all European cooking.
This is an old Hungarian-German recipe from my mother, who was Hungarian,

I make this family favorite year-round and generally make a full 5 pound bag
i of potatoes, but you can easily make less if you only want a small quantity. The best
thing about potato salad is that it will keep for 10 days in your refrigerator, if covered


13
J

I



tightly, and if you occasionally turn the entire mixture over to refreshen it during the I
week, before serving again and again.
My best potato salad calls for sliced potatoes, not chunky cuts, but the same
results can be had either way, as you prefer. r
Boil 5 pounds of potatoes. (l often mix some white with red potatoes. The Cali-
fomia potatoes tend to produce better results than other varieties, but all will work
before they are done. Dump potatoes in colander (strainer) or into sink to cool slightly. I
well for you.)
Cook potatoes until tender, but do not overcook, and do not remove from stove
Potatoes should be peeled and this is easier to do while the potatoes are still warm.
Before potatoes are cold, I slice them into a large bowl. I
My old-fashioned secret to good potato salad is a boiled dressing. Start with
lz cup white vinegar (if your palate prefers, reduce to % to % cup of vinegar). To the
vinegar, add a double amount of water (i.e.: For % cup vinegar, lz cup water or for %
cup vinegar', add 1 cup water). The potatoes require the water to cut the vinegar and I
to add more moisture to the finished potato salad.
AddIz to 1 teaspoon saltto the boiling mixture. Add 1 tablespoon (or more
later if needed) sugarto the boiled mixture. Pour immediately, while still hot, over the I
sliced potatoes. Carefully mix with rubber spatula to mix well.
Let stand and add either mayonnaise, or you may prefer the real German style
of crumbled, fried bacon bits, salad oil, and onion, grated. Toss; garnish with fresh I
parsley and enjoy warm or cold.
Dorothea E. furier


TUNA AND WHITE BEAN SALAD r
1 (16 oz.) can cannellini beans, % peeled, seeded, and diced
drained cucumber
1 (6 oz.) tuna 2 Tbsp. chopped parsley I
% c. chopped red onion Few drops hot pepper (optional)
% c. red or gneen pepper % c. ltalian dressing
fthet rudda I
Mix all together. Serve over torn lettuce or fresh spinach leaves. Decorate with
cherry tomatoes'
r




I



I



I



I
14

VogcLabloo



t VEGETABLES




I 6 medium potatoes 2 medium tomatoes
BATATAS ESTUFADAS A PORTUGESE - PORTUGUESE POTATOES
4 tsp. butter
6 Tbsp. cheese (Monterey Jack)
1 onion, chopped
Salt and pepper to taste
I ions lightly; add tomatoes and simmer. Put cubed potatoes in a buttered dish; sprinkle
Cook potatoes 20 minutes. Drain, peel, and cube. Heat butter and saute on-
t Serve hot. Serves 4 people. Joyce Hansult
cheese on top and cover with onions and tomatoes. Bake at 350" for 10 minutes.
Delicious with fish.
t CAULIFLOWER BAKE



t t head cauliflower 1 lb. Mozarella cheese, cut up
% lb. butter
3 to 4 shallots, chopped
1 c. plain bread crumbs
Salt and pepper to taste
Cook cauliflower in boiling water until just tender. Drain. Butter a casserole
I for top). Layer cauliflower, bread crumbs, shallots, and Mozzarella cheese until you
with half of the butter; sprinkle with bread crumbs (reserve lz cup of bread crumbs
reach the top. Sprinkle with remaining bread crumbs and dot with remaining butter.
Bake for 30 minutes at 350".
I used instead of cauliflower. Eleanor McCarthy
The casserole may be done ahead and refrigerated. Yellow squash can be

I 1 lb. fresh mushrooms % c. milk

MUSHROOMS ON ENGLTSH MUFFTNS (SpLtT)
I Yz tsp. pepper % c. shredded cheese
1 Tbsp. flour
1 tsp. salt
% pt. sour cream
4 to 5 English muffins
i 3 Tbsp. butter
Wash mushrooms well. lf they are large ones, cut in halves. (For a bLrffet, cut
in quarters.) Put in paper bag with flour, salt, and pepper. Shake to coat well. Saute
in melted butter about 5 to 10 minutes. (May have to add a little more butter.) Stir in
t want. Next day, stir in sour cream and heat through. Spoon over muffins, split.
milk and cheese; heat slowly until cheese melts. Make to this point day before if you
June Hunsaker
I 2 (16 oz.l frozen bags broccoli, % c. sour cneam
SWISS VEGETABLE MEDLEY

carrots, and cauliflourer (frozen)
i 1 can cream of mushroom soup % tsp. pepper
'l
large can French fried onion rings
1 c. (4 oz.) shredded Swiss cheese
I 15

t


Mix together vegetables, soup, sour cream, pepper, % of cheese, and lz of r
'with
onions. Bake at 325" ior 30 minutes (uncovered). Tof remaining cheese and I
onions; bake 5 to 10 minutes longer. ]
Joan Rankin

SPINACH CASSEROLE I

2 (1O oz.) pkg. frozen, chopped % lb. Cheddar cheese, shredded
spinach, cooked and drained I
1 (1031c oz.) can cream of potato t
soup
Preheat oven to 350". Combine spinach and soup in 2 quart baking dish and I
mix well. Sprinkle cheese over top. Bake until heated through, about 20 minutes.
Makes 4 to 6 servings' I
Madetyn crark
I

STUFFED ARTICHOKES
6 artichokes 1 tsp. oregano
1 c. seasoned bread crumbs % tsp. pepper I
% c. grated Romano cheese % c. olive oil

Cut off stems and scale off pointed edges of artichokes; wash and drain. Mix
together in a bowl seasoned bread crumbs, cheese, oregano, peppe[ and oil. Stuff I
artichokes and place standing up in a Dutch oven pot. Fill % full with water. Add a
little oilto the tops of the artichokes. Cover and boil 3A houl until soft and tender. Add
a little water if needed. Serve hot with some juice from pot. Makes 6 stuffed arti-
chokes. Bon appetit! I
Anne Sarnataro
I
MOM'S KARTOFFLE KLOSSE
6 lb. medium potatoes 1 c- bread crumbs
Salt and pepper % tsp. nutmeg
4 eggs % c. snipped fresh parsley I
2 c. flour :

Cook potatoes with skin. Cool and peel. Put potatoes through ricer and spread
on towel to dry. Make well in center of potatoes. Mix 5 teaspoons salt and pepper to I
taste into center of well. Break eggs, % cups flour, bread crumbs, nutmeg, and parsley
into potatoes. Work mixture with hands until it is smooth and holds together. Roll into
balls the size of tennis balls and roll into remaining flour to coat. Drop into salted
boiling water, uncovered. Boil gently 2 minutes after they rise. I
Carol Huck


ARTICHOKE PIE f
1 can artichokes 3 to 4 tsp. grated cheese
1z lb. Mozarella cheese Pepper to taste
3 eggs or Egg Beaters, slightly Prebaked pie shell (optional)
beaten Paprika (optional) I


I
16

Drain artichokes and cut into small pieces. Shred Mozzarella cheese and add
broth to eggs or Egg Beaters. Add grated cheese and pepper. Pour into prebaked pie
shell or pour into greaseO pie dish. Sprinkle top with paprika. Bake at 350" for 25 to
30 minutes'
Rosalie Acampora


VEGETABLES
2 pkg. frozen artichokes 1 c. flavored bread crumbs
1 lb. fresh mushrooms or 2 can 1 c. Parmesan or Romano grated
sliced mushrooms cheese
Iz c. oil
Cook artichokes as directed on package. Boil fresh mushrooms until tender. lf
using canned, drain and place in bowl. Slightly grease pie plate. Place layer of .q{i.
cnokis; combine bread crumbs and cheese. Sprinkle handful over artichokes. With
tablespoon, pour a little oil with a few drops of water over the bread crumbs. Spread
layer of mushrooms. Sprinkle crumbs and alternate layers. Top with crumbs and
cheese and sprinkle a tittte oil. Bake at 350" for 30 minutes or till slightly browning
on top. Serve warm. Excellent side dish with meat or fish.
Rose Chiappetta


KOREAN SALAD
1 lb. fresh spinach 2 hard-boiled eggs
1 can bean sprouts 6 strips bacon or Bac'Os, crumbled
1 small can sliced water chestnuts
Dressing:
1 c. oil 2 tsp. Lea & Perrins
% c. sugar 1 medium onion, sliced
Y3 c. catsuP Salt and PePPer to taste
% c. vinegar
wash and dry spinach. Toss with other ingredients, arranging sliced eggs on
top. Mix dressing ingredients and let each individual spoon the desired amount on
their salad.
Dressing is enough for two batches.
Carol Huck


HEAVENLY ONIONS
2large Bermuda onions Yz c. milk
2 Tbsp. butter 1 Tbsp. soy sauce
Yz lb. Muenster or Swiss cheese, 1 c. buttered bread crumbs
sliced % tsp. pepper
1 can cream of mushroom or cream
of chicken
Peel and slice onions; separate into rings and saute in butter with the pepper
until transparent. Place the onions in a shallow baking pan and cover with the cheese'
ln a sepaiate bowl, combine the soup, milk, and soy sauce. Pour the mixture over


17

I

shirley olsen I
the onions and cheese. Top with buttered bread crumbs and bake 40 minutes at 350" '
Serves 6 to 8'
I


.
FRIJOLES NEGROS BIACK BEANS
1 lb. dry black beans 1 green pepper I
10 c. rarater % tsp. oregano
1 gr€en pepper % tsp. cumin
2/g c. olive oil 1 bay leaf
1 large onion 2 Tbsp. sugar t
4 cloves garlic 3 Tbsp. vinegar
4 tsp. salt 5 Tbsp. dry wine
% tsp. pepper 2 Tbsp. olive oil
wash the beans and soak in water with the green pepper. when the beans J
swell, cook in the same water until soft (5 minutes approximately), l-l9at oil in a frying
pan and add onion, garlic, followed by ground green peppe.r' Add 1 cup of the soJt
ir""ni to the pan anJ masn. Add this-mixture to the remaining beans together.with
the salt, pepper, oregano, cumin, bay leaf, and sugar. Allow fo boil.for a further hour J
and add'thb'vinegai and' wine, cooking slowly for another hour.lf .there is still too
much liquid, cookl uncovered, for a while. Add 2 tablespoons of oil just before serv-
ing. Serves approximately 8. I
Raut p ftmandez
I


CAULIFIOWER FRITTERS
't head cauliflower 2 eggs
Flour Oil for frying
Wash cauliflower; cut into small pieces. Boil until tender; drain. Sprinkle quite J
Salt and pepper
alot of flour until it becomes pasty after a few minutes. Season with salt and pepper'
Beat eggs. Pour over cauliflower.'Mix up until a spoonable consistelcy is attained. (l i
do thiJi"n a large bowl.) Fry on both sides by spoonfuls in hot fat. Delicious!!!
I
Agnes Damaud


BROCCOLI CASSEROLE SUPREME

4 c. cooked broccoli 1 c. sliced celery I
1 can mushrcom soup % tsp. pePPer
2 oz. sliced pimentos 1 tsp. satt
1+ C. SOur Cream VctoYz c. grated Cheddar cheese
combine 4 cups cooked broccoli in 1 inch pieces with 1 can mushroom soup' I
1 (2 ounce) jar sliced pimentos, % cup sour cream, 1 cup sliced celery Yz te9sgo91
tp
pepper, and'1 teaspoon salt. piace in an oiled casserole dish and top with to Iz
bup'grated Cheddar cheese. Bake in 350" oven for 20 to 25 minutes' I
Kay Ciosek

I

ZUCCHINI QUICHE
3 c. zucchini, sliced thin 1 clove garlic, crushed or minced
4 eggs, beaten % tsp. oregano
2 Tbsp. parsley, chopped % c. oil
Yz c. onion, minced 1 c. Bisquick
% tsp. salt 1 Tbsp. Romano cheese
Pepper to taste
Beat eggs; add onions, garlic, parsley, oregano, salt, pepper, and oil. Mix well
and add zucchini and Bisquick. Bake at 350" for 35 to 45 minutes, or till golden
brown.
Erna Assael






..
BROCCOLI CASSEROLE''
2 pkg. frozen broccoli % c- Cheddar, Swiss, or Parmesan
% lb. butter, melted cheese, grated
1 lb. cottage cheese % Tbsp. sah
5 Tbsp. flour Dash of pepper
3 eggs
Steam broccoli in salted water till barely tender. Place in bottom of 9x9 inch
pan. Do not overcook broccoli. ln medium bowl, mix butter, cottage cheese, flou4
eggs, and grated cheese. Pour over broccoli. Bake at 350" for t hour or till light
brown.
Rose Chiappetta






BROCCOLI SUPREME

1 (1O oz.) pkg. frozen chopped 2 eggs, slightly beaten
broccoli 1 tsp. lemon juice
3 carrots, sliced 1 tsp- Worcestershire sauce
1 (14 oz.) can artichokes, drained 1 c. shredded sharp Cheddar
and quartered cheese
1 (1O% oz.) can cream of mushroom Bread crumbs
soup % c. melted butter
Yz c. mayonnaise Garlic salt
Cook broccoli until crisp-tender. Drain and set aside. Cook carrots until tender;
drain and set aside. Place artichokes in buttered 9 inch shallow casserole. Combine
soup, mayonnaise, eggs, lemon juice, and Worcestershire sauce; mix well.
Combine soup mixture, broccoli, and carrots; pour over artichokes. Sprinkle
with cheese and bread crumbs, pour melted butter over top. Sprinkle with garlic salt.
Bake for 25 minutes.
Helen Hommert


19

ZUCCHINI PIE. CRUSTLESS QUICHE
3 c. zucchini, sliced thin (unpeeled) fz tsp. salt
1 c. Bisquick mix % tsp. pepper and oregano
% c. Parmesan cheese 1 clove chopped garlic
% c. onion, chopped % c. vegetable oil
2 tsp. parsley 4 eggs, slightly beaten
Mix together all ingredients until zucchini is evenly covered. Pour into buttered
pie plate, 12 inch. Bake at 350" for 30 minutes, or until golden and firm in the middle.
Mary Avitable, Rose ChiaPPetta


VEGETABLE CUTLET
1 c. chopped onion % c. cooked green peas
% c. chopped celery 3 eggs
1 c. grated carrots 2 tsp. salt
2 Tbsp. butter % tsp. pepper
% c. cooked green beans, coarsely 4 Tbsp. matzo meal
chopped Fat for frying
Cook onion, celery and carrots, in the butter for| 0 minutes. Add the beans'
peas, 2 beaten eggs, the salt, pepper; and matzo meal. Mix well and shape into 6
cutlets. Beat the remaining egg and carefully dip the cutlets in it. Fry in hot fat until
browned on both sides. (Can also be baked on a greased cooky sheet in a 325"
oven.) Serve with your favorite mushroom sauce or sour cream. Serves 6.
Beatrice Riback

ZUCCHINI CASSEROLE
2 lb. zucchini 1 c. sour cream
1z large onion, chopped 1 can condensed cream of chicken
% lb. butter or margarine or mushroom soup
I oz. Pepperidge Farm stuffing 1 grated carrot
1 . Cut zucchini in chunks, % inch, and combine with chopped onion. Boil about
3 minutes. Drain. Cool slightly.
2. Add 1 cup sour cream and chicken soup. (Do not dilute soup.) Add grated
carrot.
3. Add % pound melted butter or margarine to 8 ounces Pepperidge Farm
stuffing.
4. Line 9x13 inch casserole dish with Yz of stuffing. Add zucchini.
5. Cover with remaining stuffing. Bake at 350" for 25 to 30 minutes until
bubbly.
Lee Re













20

Main







Disho6

I


I



I




I


I



t



t



t




I



t



I



I



I



I


I

I MAIN DISHES
-F"-


ELEPHANT STEW

I I modlum llze elephant 2 small rabbits (optional)
Cul th€ elephant into small, bite-size chunks. This will take at least 3 weeks.
Add brown gravy to cover. Cook over a hot wood fire for two weeks. This will serve
- I about 4,000. lf more are expected, add the rabbits, but only if necessary as most
I people do not like hare in their stew.
I This is very nice for a Sunday afternoon buffet.
Nairobi Junior League Cookbook
I 3 lb. mussels MUSSELS IN GARLIC


6 cloves garlic, minced
Red pepper flakes to taste
I % c. olive oil % c. ltalian bread crumbs
% lb. butter
1 Tbsp. parsley
Clean mussels; place in ovenproof pot with cover. Pour all ingredients over
l mussels. Do not mix until done. Bake, covered, at 350' for % hour. Mix well at time
of serving.
Raul ftrnandez
I LINGUINE WITH SHRIMP



I 1 lb. linguine % c. fresh ltalian parsley, chopped
Salt and pepper to taste
Ys c. olive oil
% tsp. oregano
3 cloves garlic, smashed
1 (28 oz.) can crushed tomatoes
% tsp. red pepper flakes
I % c. white wine 1 lb. shrimp, shelled and cleaned
ln medium saucepan, heat oil and saute garlic (2 minutes). Add next 6 ingredi-
ents; cook 15 minutes. Add shrimp and cook 10 minutes. Meanwhile, cook linguine
t to desired doneness. Drain; pour sauce on top to serve. Audrqr M. Rink



I Yz lb. shrimp SHRTMP SCAMPT (FOR TWO)

% c. olive oil (another)
1% Tbsp. lemon juice
% c. olive oil
t Vz c. bread crumbs Salt and pepper (to taste)
1 Tbsp. parsley
1A
c. Parmesan cheese
1 garlic clove, crushed
Peel and split shrimp without cutting all the way through. Place in a small
I broiler-proof casserole. Mix % cup olive oil, bread crumbs, Parmesan cheese, and
garlic. Spread over shrimp. Put under broiler 2 to 4 minutes (l broil in toaster oven).
t 21

Comblne other r/r cup ollvo oll, lcmon luloc, mlt, poppcr, and paroloy, Spoon
ovor shrimp. Lot stand until cool. Broll I or 2 mlnutos. Sorvo ovor llngulno or angol t
hair pasta.
t
tut Tollar



SHRIMP AND RICE SUPREME
1 can cream of celery soup 1 lb. cooked shrlmp I
1z c. milk 2 Tbsp. chopped parsley
1 c. urater % tsp. curry powder
1 (7 oz.l pkg. frozen rice, peas, and I
mushrooms
Gradually blend milk and water into soup. Add frozen rice and peas with mush-
rooms, shrimp, parsley, and curry powder. Cover and simmer gently for 30 minutes.
Stir occasionally; may be garnished with toasted slivered almonds. Yield: 4 to 6 serv- I
ings.
Alice Gndy
I


SHRIMP AND CANNELLINI BEAN SALAD
1 lb. cooked shrimp 2 cloves garlic I
1 large can crushed tomatoes 3 basil leaves
1 large can white cannellini beans 4 Tbsp. olive oil
Brown sliced garlic in olive oil. Add beans and simmer 10 minutes, stirring I
Salt and pepper to taste 1 lb. linguine

often. Add tomatoes, salt, pepper, and basil. Simmer 10 minutes and stir often. Add
shrimp and simmer 5 minutes. Pour over hot linguine. I
Carol Huck

I

FTOUNDER WITH LEMON AND CLAM SAUCE
% lb. lemon juice % tsp. garlic porvder
1 lb. flounder fillets Salt and pepper to taste I
% c. chopped onions Small can artichoke hearts, drained
2 Tbsp. white wine (optional)
1 c. minced clams in juice % c. ltalian bread crumbs
Place 2 tablespoons of lemon juice in bottom of a large baking dish and ar- I
% c. fresh chopped parsley

range fish on top. ln a nonstick skillet, saute onions and wine until onions are translu-
cent. Add the next 4 ingredients and cook for 3 minutes. Spoon mixture over flounder; I
sprinkle 1lz cup of bread crumbs over this and bake at 375" for 2A minutes. Add
artichokes and bake an additional 5 minutes.
t
This is a lowfat, low calorie, and low cholesterol dish.
Angela Buonvino

I
22

I , pork on ('k ',::ii:HH"'"i:":H:i::t

rrt
mlrl lrom bonc and kccp bonc
, to cook wlth whltc poa beane) Thyme to lcaton
Salt (optlonal)
t lb. nrw brlnr
1|
f Wash beans; soak in water (cover beans) overnight. ln the morning parboil
bilnr until skin on bean parts when you blow on it. Pour beans and water over pork
{l ln roasting pan. Add onion and seasonings. Place in preheated 350" oven and cook
beans occasionally. When done, beans should be brown (light) and
f Iriffi:,stirring Eleanor Dugan
I






T BARBECUED SPARERIBS
(Very good)
2 to 3 lb. rlbs, cut in pieces 1 tsp. chili powder
I lcmon 1 tsp. salt
- I 5'g:,Sll"n, s*ced ;::*:sor rhbasco
I
I Vr c. Worcestershire

Place. ribs in a shallow pan, meaty side up. On each piece, toothpick a slice
ol unpeeled lemon and a thin slice of onion. Roast in oven (450') for 30 minutes.
I Combine remaining ingredients; heat to boiling. Pour over ribs. Continue baking in
moderate (350") oven for about t hour. Baste ribs with sauce every 15 minutes. lf
sauce gets too thick, add water.
Erna Assael

T

.
BIGOS POLISH STEW
(Served at S.C. Polish night)
T 6 slices bacon, cut in 1 inch pieces Iz c. dry white wine
1 large onion, chopped 1 tsp. paprika
% tsp. salt
t'i; l* 33il3ii::,'"'""rT:i,i"T- 1 bay leaf
r z c. oeer orotn 2 (16 oz.) cans sauerkraut, drained
1 (6 oz.) can sliced mushrooms and snipped
T is tender. Drain, reserving 2 tablespoons of drippings. Set onion and bacon aside.
ln a 5 quart Dutch oven, cook bacon and onion till bacon is cooked and onion
Brown beef and pork in drippings. Stir in bacon, onion, sausage, beef broth, un-
drained mushrooms, salt, and bay leaf. Simmer till meat is tender, about 1lz to 2
T hours. Stir in sauerkraut. Cook till heated through. Remove bay leaf.

You can adapt recipe for lower cholesterol by using no meat turkey Polish sau-
sage, washing sauerkraut, and not adding salt.
T Audrey Rink


23
r655.e2
I

REUBEN BRUNCH CASSEROLE
10 allcec ryo bread, cut lnto Inch 6 cggr, tllghfly bcaion t
t/r
cubes f c. mllf
1lz lb. cooked corned beef % tsp. poppor
2Vz c. shredded Swlss cheese I
1. Grease 13x9x2 inch glass baking dish. Arrange bread cubes on bottom.
2- Coarsely shred corned beef with knife. Layer meat over bread. Sprinkle with
cheese.
3. Beat eggs, milk, and pepper. pour over beef mixture. cover with foil. Refrig- I
erate overnight.
4.Bake, covered, at 350" for 45 minutes and, uncovered, 10 minutes until
bubbly. I
Lee Re

I
OKTOBERFEST SAUSAGE
1 to 2 lb. kielbasa or smoked 2 medium apples, cut into wedges
sausage (not peeled)
1 tsp. butter or margarine 4 to 6 medium potatoes, cut in I
1 medium onion, cut into wedges halves
2 (16 oz.) cans sauerkraut Salt and pepper
1 c. apple juice t
Cut sausage into 3 inch lengths and brown in butter in a Dutch oven or large
casserole. Arrange onion, sauerkraut, apples, and potatoes around sausage.
Top with apple juice; salt and pepper to taste. cover tightly and simmer over
low heat, stirring once or twice for 30 to 40 minutes or until po-tatoes test done. Gar-
nish with parsley as desired.
Helen Eilers


LUAU PORK AMBROSIA
1 (5 lb.) pork roast, bone removed % c. soy sauce
and tied for roasting % clove garlic, minced
4 (431a oz.l jars strained apricots 1 small onion, minced
(baby food) 1 c. ginger ale
% c. honey % tsp. ginger
% c. fresh lemon juice % tsp. pepper
, Place pork roast in marinating dish. Combine 2 jars of strained apricots, honey,
lemon juice, soy sauce, garlic, onion, ginger ale, ginger: and pepper. pour
over pork
and marinate 4 to 5 hours, turning occasionally.
Line grill with heavy foil. Remove pork from marinade; reserve marinade. place
roast on spit; cook over low coals for 3% hours (about). Last 30 minutes, baste fre-
quently with marinade. During last 5 minutes, spread 1 jar apricot over roast. Heat
marinade with remaining jar of apricot. serve with sauce over meat. can be also
made in oven.
Kay Ciosek


24

I 4 pork chopr 1 medlum chopped onlon
PORK CHOPS WITI'I APPLES AND SAUERKRAUT

I Srll and poppor 16 oz. sauerkraut, dralned
2 Tbrp. ollve oll
1 tsp. carararay seed
t/z
3 tart applos
c. whlte wlne
Sprinkle chops with salt and pepper. Heat oil and brown chops. Set aside.
I Core and slice one apple. Dice remaining apples and add to skillet with onion. Saute
until tender. Stir in sauerkraut and caraway and cook one minute. Stir in wine.
Put half of mixture in shallow baking dish. Top with pork chops and cover with
I one hour or until pork is tender. Carol Huck
remaining mixture. Top with apple slices. Cover and bake at 375' for 45 minutes to


t



t 2 (1 lb.) cans baked beans % Tbsp. catsup
BARBECUED PORK CHOPS AND BAKED BEANS

6 lean pork chops
1 onion, sliced
I 1|z Tbsp. brown sugar 1 lemon, sliced and halved
Mustard
Salt and pepper
Place beans in a 13x9x2 inch baking dish. Prepare 6lean pork chops. For
each chop: Dash with salt and pepper. Spread lightly with mustard. Sprinkle about
'l Vz tablespoons of brown sugar. Spread with about 1Yz tablespoons catsup. Arrange
chops over beans. With toothpick, attach one slice onion and 1/z slice lemon to each
T chop. Bake in a slow oven (325") about 112 hours, or till pork chops are fork tender.
I servings. Marge Hildenbrand
Garnish with parsley. Serve with crisp relishes and hot, crusty bread. Makes 5 or 6



tt



PORK CHOP CASSEROLE
Ir 4 pork chops 1 bell pepper, sliced
! 1 tomato, sliced 1 onion, sliced
3A
c. rice
1 can beef bouillon
Place raw rice in bottom of casserole dish. Brown pork chops in skillet, then
! arrange on top of rice. Place slice of onion, tomato, and pepper ring slices on top of
each pork chop. Pour can of beef bouillon over all. Cover casserole and bake in oven
at 375' for an hour. Add water if needed. Yield: For 2 "very hungry" people or for
! for it. This casserole dish can be prepared ahead of time and put in oven when ready
four "normal appetite" people.


Fran Kuhn
I 25

PORK ROAST WITH TANOY SAUCE
7a trp. ralt I c. rppb lrlly
7z tap. garllc salt I c. catrup
2lz lgg. chlll powder, dlvlded 2 Tbrp. vlncgar
1 rolled and tled boneless pork top
loln roast (about 4 lb.)
ln small bowl, combine salt, gadic salt, and lz teaspoon chili powder; rub on
roast. Place roast, fat side up, on rack in shallow roasting pan. Roast in preheated
325" oven about 2 hours or until meat thermometer registers 170'.
Meanwhile, in medium saucepan, combine jelly, catsup, vinegar, and re-
maining 2% teaspoons chili powder. Bring to a boil; reduce heat and simmer, uncor-
ered,2 minutes; set aside. Approximately 15 minutes before roast is done, brush wlth
some jelly mixture. Remove roast when done. Remove from oven. Let stand 10 mln-
utes. Mix lz cup pan drippings with remaining jelly mixture. Serve with roast.
Delt/arley




CHICKEN CUTLETS AND STUFFING
1 pkg. Stove Top stuffing mix % stick butter or margarlne
2 boneless, skinless chicken breasts 1% c. water
1 env. Shake'n Bake
Combine water and butter in 12x8 inch baking dish. Cook on HIGH poter for
3 minutes until butter is melted. Add crumbs. Fluff with fork.
Cut each chicken breast in half. lf very thick, turn cutlets over; score dorun
back with knife. Spread out meat to thin it. Coat each piece in Shake 'n Bake.
ln baking dish, mound stutfing in piles, one for each piece of chicken. Drape
chicken pieces over stuffing. Cover. Cook on HIGH power 8 to 10 minutes (2lo2la
minutes per piece of chicken). Let stand, uncovered, 5 minutes.
Audrry Clements




CHICKEN WITH WINE SAUCE
6 Tbsp. flour 4 Tbsp. margarine
1 tsp. salt 3A lb. mushrooms, thinly sliced
% tsp. pepper 1/z c. chopped onion
4 chicken breasts, split, boned, and % c. chopped parsley
skinned 1 c. dry white wine
Combine flour, salt, and pepper. Coat chicken with mixture. Shake off and re-
serve excess flour. Melt 2 tablespoons margarine in large skillet over medium heat.
Brown chicken; remove from skillet. Add remaining margarine, mushrooms, onion,
and parsley; saute until onion is transparent. Remove from heat. Stir in reserved flour;
add wine. Bring to a boil, stirring constantly. Add chicken. Cover, reduce heat, and
simmer 25 minutes, or until chicken is tender.
Marilyn Gross


26

NEW ORLEANS CHICKEN CREOLE
2 lb. bonclclr, cookod chlckon 11r choppcd onlonr
t/r rtlck buttor 1 c. chopped celery
4 Tbrp. llour 1 c. chopped green peppor
3 oz. lomato pasto Vz can whole tomatoes
3 Tbap. dark brown sugar 1lz can crushed tomatoes
1 bay leal % lemon, sliced
1 tsp. mlnced garllc 1/z c. chicken stock
Va Tbsp. thyme Salt and pepper
1. Melt bufter; add flour. Cook to light brown. Add tomato paste, suga4 bay
leaf, and thyme. Cook for 3 minutes over medium heat.
2. Add onion, celery, and pepper; continue to cook for 8 to 10 minutes.
3. Add whole and crushed tomatoes, chicken stock, lemon slices, and chicken.
Cook 15 minutes. Vegetables should be crisp. Makes 5 servings.
Lee Re


PARTY CHICKEN AND SHRIMP
1 lb. medium shrimp Yr c. port wine
3 whole large chicken breasts, each % c. water
cut in half 3A tsp. salt
4 Tbsp. butter or margarine 1 tsp. basil
1 medium onion, diced % tsp. pepper
% c. minced parsley Parsley sprig for garnish
1 (8 oz.) can tomato sauce
'1 . About one hour before serving, shell and devein shrimp. lf you like, remove
bones from chicken breasts; set shrimp and chicken aside.
2. ln 12 inch skillet over medium heat, in hot butter or margarine, cook onion
until tender, stirring occasionally. With slotted spoon, remove onion to small bowl.
3. ln drippings remaining in skillet over medium-high heat, cook chicken breast
halves until browned on both sides.
4. lnto skillet with chicken, measure 3 tablespoons minced parsley; stir in on-
ion, tomato sauce, wine, water, salt, basil, and pepper. Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 10 minutes. Add shrimp; cover and simmer 5
minutes, or until chicken and shrimp are tender. Skim off fat from liquid in skillet.
Spoon mixture onto warm platter; sprinkle with remaining parsley. Serves 6.
Wilma Doolittle


CREAMY CHICKEN BREASTS
8 chicken cutlets lla c. dry white wine
I slices Swiss cheese (or just 1 c. herb-'seasoned stuffing mix,
enough to cover the cutlets) crushed
1 can cream of chicken soup % c. margarine, melted
(undiluted)
Arrange chicken in a lightly greased 13x9x2 inch baking dish. Top with cheese
slices. Combine soup and wine, stirring well. Spoon this mixture over the chicken
and then sprinkle with stuffing mixture. Drip the melted margarine over the crumbs.
Bake at 350' for 45 to 55 minutes.

. . Good company dlah; may bo put togothor ahsad ol tlme and thon lult poppfft
into the oven' ssrve wlth rlco and a vogetnblo'
AmandaJcnean


CURRIED CHICKEN SALAD STUFFED SHELLS
32 jumbo shells 2 cloves garllc, mashed
% c. mayonnaise 2 c. cooked chlcken (etrlpc or dlced)
% c. plain yogurt % c. sllced scalllons
2 Tbsp. lemon juice 1Y2 c. chopped red or gruon
1 Tbsp. curry powder peppers
2 tsp. prepared mustard % c. unsalted sunflower seedc
Cook pasta as directed on package and drain. Combine mayonnaise, yogurt,
lemon juice, curry powder, mustard, and garlic. Add chicken, peppers, scallions,-and
sunflower seeds. Mix lightly. Spoon 'l% tablespoons of filling into each shell. Chill
and serve on lettuce. Makes 8 servings.
GailTompkins

SUNNY DAY CHICKEN
8 chicken breasts or thighs 1/z C. so! Sauce
8 chicken drumsticks or wings % c. ketchup
% tsp. salt % c. honey
1 tsp. basil % c. oil (not olive)
% tsp. freshly ground pepper 3 garlic cloves, well crushed

Preheat oven to 350'. Sprinkle chicken pieces with salt, basil, and ground
pepper. Mix together in a bowl, the soy sauce, ketchup, honey, oil, and garlic. place
chicken in a single layer, skin side up, in a shallow baking pan. Baste all over with
the sauce. Bake, uncovered, basting frequently about t hour or until chicken is fork
tender. Serves 6 to 8.
Skin may be taken off preferably after cooking. Serve ou", ,r"lr;,",
Hommert

HERB-LEMON CHICKEN
2 broiler fryer chickens, cut in 1 tsp. paprika
serving pieces 2 tsp. dried leaf tarragon
1z c. (1 stick) butter or margarine 1 tsp. dried leaf basil
1% tsp. salt 1 lemon, thinly sliced
% tsp. pepper
1. ln large shallow baking pan, place butter, cut up.
2. Heat broiler, then place pan under broiler to melt butter.
3. Place cut up chicken in pan, skin side down.
4. ln small cup, mix together the salt, pepper, and herbs, then sprinkle % on
the chicken.
5. Broil chicken 20 to 25 minutes about 6 inches from heat source until brown.
6. Turn chicken pieces; sprinkle with remaining herb mixture. Return to broiler.
Place lemon slices on top of chicken. Broil for another 20 minutes until cooked.
Kay Ciosek


28

HOT CHTCKEN SALAD (CASSEROLE)
2 chlckon brcartr r/r c. toartod epllt almonde
2 Tbrp. choppod onlon 1 c. mayonnalse
1 can wator chegtnuts, dlced Potato chlps (about 1 c. crushed)
2 c, celery, dlced Vz c. sharp Cheddar cheese
Saute chicken breasts with onions slowly. Cool chicken and cut in chunks. Add
celery, almonds, and water chestnuts. Add mayonnaise. Season to taste with salt.
Put combined ingredients in greased casserole. Top with 1 cup potato chips and %
cup shredded Cheddar cheese. Bake 20 minutes in 450" oven.
Anne Noble


MARGIE'S HONEY CHICKEN
4 chicken breasts, halved, skinned, lz c. tlour
boned, and cut in chunks 1 tsp. salt
1 c. dry white wine % tsp. pepper
4 Tbsp. soy sauce 4 Tbsp. cooking oil
% tsp. garlic powder % c. honey
ln bowl, mix wine, soy sauce, and garlic. Add chicken; marinate t hour. Drain
chicken, reserving liquid. ln shallow dish, mix flour, salt, and pepper. Add chicken,
one at a time, dredging to coat. ln frying pan, heat oil to medium temperature. Add
chicken and cook, turning until cooked. Add honey to marinade mixture and pour
over chicken. Cover and simmer until chicken is tender. Spoon sauce over chicken
and serve with rice. Makes 4 servings.
Madelyn Clark

CHICKEN CACCIATORA
% c. olive oil 1 tsp. salt
1 (about 2lzlo 3lb.) chicken, cut up % tsp. pepper
2 onions, sliced % tsp. celery seed
2 garlic cloves, minced 1 tsp. crushed dried oregano
2 c. ltalian tomatoes 2 bay leaves
1 (8 oz.) can tomato sauce Iz c. dry white wine
Heat oil in large deep skillet. Brown chicken. Remove from skillet. Brown on-
ions and garlic in oil till tender. Add other ingredients, except wine. Cook 5 minutes.
Return chicken to skillet. Simmer 45 minutes, covered. Add wine and cook, uncov-
ered, 15 minutes. Remove bay leaves.
Anastasia Martin


CHICKEN GENOESE
1 cut up chicken Salt and pepper
2large onions, sliced Water
Oil or margarine Spaghetti (about Vz to 1 lb.)
% tsp. paprika Parmesan cheese
ln large saucepot, brown chicken in oil or margarine. Add onions till transpar-
ent, being sure to stir often.


29

I


Add about a cup of water; paprika, salt, and pepper. Simmer and cover. When
pour juice and chicken over the drained spaghetti. Sprinkte on the
3:,i:j:!#*oked,
;
Veal cubes could be used instead of chicken.
Joan Palladin,
I


cHrcKEN
4 boned chicken rJ=",T,"r:'* t
8 to 10 slices Danish Havarti or th ":T"tT"t-
c. halt & half
Swiss cheese 1z (15 oz.l pkg. stuffing mix r
1 can crcam of chicken soup r c. Outterbr-rn"rg"rin"",'rri"t,"o
t
Place chicken breasts in rectangula4 flat baking dish. Top chicken with cheese
slices. Mix soup with half & half and sherry; pour over the cheese slices. Sprinkle the
stuffing mix on top. Bake, uncovered, at gSb" for t hour.
I
Holds very well in warm oven. Great buffet dish.
credit given with love to Fr. Les Hughs of Christ Church, Manhasset for
tn" tiUlith
Emily Green I t



HONEYED CHICKEN ;
3 lb. chicken parts % c. prepared mustard _
3TB3f:Hl[*butrer {1,:i$.Xfl,;;; t


Mix all ingredients (except chicken) in a bowl untilwell blended. Pour mixture
for 1 to 2 hours in refriserator. Bake
3:""1"":ffJl;*?,'J.""r" ",.u':.to"* :*:: t
Horence Landts


CHICKEN DIVAN I


?ii?'Jfff:"'ff;"""J:_ffin ",=", I
cut-up skinless pieces)
Mix together:
2 cans cream of chicken soup 4 oz. grated Amerlcan t
1 c. mayonnaise % c. parmes"n
"t"""rffiing1
1 tsp. lemon Juice 'h c. brsad crumbg (topplng)
ln baking pan, ptace separatsd frozen broccoti. Add the .n,;;. ;;rcad the
|/r
mayonnaise mixture ovar lhe top. Finally, sprinkle with Vz cup parmeran ahd cup t t
bread crumbs. Bake at 350' lor 45 minutes, then broil unill iop lc aoldcn brown,
Joscphtno Stott
I
30 _J

t

ttt"
I 2to ztzlb. boneless "l:"":=J"," cranberry sauce
FI breasts "r,i"r,"nc lzlo3lq c. white wine
Vz to 3lc bottle Catalina dressing 1 pkg. onion soup mix
I 1 can mandarin oranges
t Place chicken breasts in oblong glass baking dish. Mix remaining ingredients
and pour over chicken breasts. Bake at 325" for about 45 minutes.
Joan McKenna
I



I cHrcKEN A LA RoMANo
1 Tbso. butter 1 can Del Monte sauce
I 6 Tbsi. otive oil Salt and pepper to taste
I 3 slices prosciutto or ham 4 chicken breasts, cut in 2 inch
Vz lb. sliced mushrooms pieces
1 qreen pepper 2 oz. red wine
I z iroves garrc, cnoppeq
t
n4"t't Ortt", in a large fry pan. Add oil and chopped garlic. Let garlic brown
slightly. Add chicken and brown on both sides. When brown, add tomato sauce, pep-
1| per, mushrooms, and ham. Cover and let simmer for 10 to '15 minutes. After sim-
I r h',"ring, add red wine. Let cook 5 minutes at higher heat, without cover. Serves 3 to
4 PeoPle'
I Frank rannone






I ASoPAo PUERT' Rtco
t (3 lb.) chicken 1 TbsP. salt

I llB: ::iJ#"
2 Tbsp. vinegar
3 clovae garlic
t
3A
c. rice
l,;i.t#s'"T""" ii. #t,""
Vr c. ollvca 1 c. sweet Peas
I Fry chicken and ham in hot oil. Add chopped onion, garlic, and green pepper.
ft When slightly browned, add tomato sauce, capers, olives, salt, peppe4 and vinegar;
atcw lor 10 minutes, covered (medium heat). Uncover and add broth, water, and wine.
fl When llquid boils, add rice. Cover and cook over medium heat for 20 minutes. When
I rrtoy Io ssrve, aoo sweel p€as.
rI
Very lmportant not€: Do not atir after you add the rice, until you are ready to

Raul Fernandez

CHICKEN PAPRIKAS
I chlckcn, cut up I rmallbunch ptr.lry I
2 large onlona, dlced 2 Tbcp. paprlka
1 stlck butter, margarlne, or oll 1Vz Tbap. llour
3 carrots, dlced 1 pt. sour ctlam
Clean and wash cut up chicken; dry with paper towels. Heat shortsnlngl add I
chicken and brown slightly. Remove excess fat, leaving about 3 tablespoons ln pan,
Add onions and brown slightly. Add carrots, parsley, and paprika; cook 10 minutoe,
45 minutes. Add flour and sour cream; stir into chicken and vegetable mixturo so I
Add 1 cup water, salt, and pepper. Make sure there's enough liquid and simmer about
chicken can absorb the flavors. (Do not boil sour cream mixture for it will curdle.)
Mary Atton
I

CHICKEN GAELIS
2lo 2lz lb. chicken cutlets, cut in 2 jars marinated artichokes (do not I
bite-size pieces drain)
1 lb. fresh mushrooms or 1 (8 oz.) % c. tarragon vinegar
can, drained Bread crumbs
Dip chicken into milk, then bread crumbs. Brown in oil. Wrap in paper toweling I
to draw off excess fat. Place chicken pieces in a baking dish. ln a bowl, mix mush-
rooms, vinegar, and artichokes. Mix well and pour over chicken. Sprinkle with parsley.
(At this point you can refrigerate overnight.) Cover with foil and bake at 350' for 1 I
hour.
Joanna Bamonte
I
CAT.ZONE NAPOLETANA STUFFED PIZA
Use 1 pound of pizza dough (you can buy this in the supermarket or bakery).
I
Filling:
6 oz. Mozarclla, diced 1 (15 oz.) container Ricotta
% lb. prosciutto, diced (ham) 2 eggs
% lb. salami, diced t;l}##Jheese (Parmesan or
Salt and pepper I
Preheat oven to 400". Place dough on floured board; pound, pull, and stretch
to form a large thin disc about % inch thick. Brush surface with olive oil. Leave 1/z I
inch unoiled edge around disc. Fold over so it resembles a half moon. Press and seal
edges well. Brush surface with olive oil and place on a large greased pie plate or
cookie sheet. Bake for 25 to 35 minutes. Serue hot!
I
Angela Buonvino

CHICKEN CORDON BLUE
Chicken cutlets Eggs I
Ham Bread crumbs
Cheese (Swiss) Dry white wine
I
Flour Cream of chicken soup

32
I

Pound cullots thin. lrlnco plecos ol ham and choese on top ol pounded cutlets
and roll up. Uso toolhpick ll rrnodsd. Dip in llour-ogg-broad crurnbs. Llghtly brown in
lry pan. (Rornove picks.) Put cutlots in baking dish, seam side down. Mlx with whisk
rh can soup and Vr cup water and wine (use soup can). Pour over cutlets. Bake,
uncovorsd, at 350" for 45 minutes.
Joan McKenna


CHICKEN WITH PROSCIUTTO AND MUSHROOMS
4 whole chicken breasts, boned, 2 Tbsp. butter
skinned, and split 2 tsp. minced fresh parsley
2 Tbsp. olive oil 1 Tbsp. fresh lemon juice
fz tsp. minced garlic % tsp. ground black pepper
% lb. thinly sliced prosciutto, diced
Vz lb. fresh mushrooms, wiped clean
with damp paper tovnel and
sliced

Put each chicken breast between 2 sheets of wax paper using meat pounder.
Gently pound to % to % inch thickness. Refrigerate, covered. ln a large skillet, heat
1 tablespoon olive oil over medium heat. Add garlic, prosciutto, and mushrooms.
Saute, stirring occasionally, about 20 minutes. Remove mushroom mixture with slot-
ted spoon to a bowl. Remove breasts from refrigerator. Heat remaining tablespoon oil
and butter in same skillet over medium heat. Saute, turning once, until golden brown
and cooked through 5 to 6 minutes.
Add mushroom mixture, parsley, lemon juice, and pepper. Cook, covered, till
heated through, about 2 minutes. Remove from heat. Arrange breast half on each
plate. Top with some of the mushroom mixture. Serves + people.
White rice goes well with this along with tossed salad and white wine.
Agnes Darnaud


CHICKEN PICATTA

Flour thin chicken cutlets. Cook over medium heat in lightly oiled pan (olive or
safflower oils or margarine if you prefer). Cook only for a few minutes, turning when
browned. Remove from pan or move to side of pan. Squeeze juice of one lemon over
chicken cutlets. For additional sauce, you can add lz cup chicken broth. Optional:
Add dash of white wine. lf you removed chicken from hot pan, return it now to reheat.
Serve immediately over cooked rice or fettucine noodles.
This is a quick, lowfat, and easy meal to make in minutes.
For variety: I also add shallots andlor garlic to the chicken.
You can quickly turn this recipe into Chicken Cacciatore by eliminating the
lemon and substituting extra garlic, some oregano, homemade tomato sauce, and a
little wine if you like to add wine to your cooking.
The chicken is also good just browned with garlic and/or onions and served
immediately with rice, pasta, or mashed potatoes for an extra quick meal that is fla-
vorful, low in calories, and easy.
Dorothea E. furier

33

CHICKEN NAPRIKAS
I use skinless chlcken breasts now, but prevlously, I madc lhlc reclpo wllh r
whole chicken, cut up, so that choice is optlonal. ll uslng a whole chlcken, remcmbcr
to skim off the fat when cooked to reduce the cholesterol levsl ol this reclpe.
1 chlcken or 4 small to medlum 2 to 3 cloves garllc, choppod
breast pieces 2 Tbsp. margarlnc or Purltan oll
3 large onions, cut up into small
pieces
Cook onions and garlic in oil until transparent. Add chicken, browning slightly
only if desired.
1 tsp. paprika (Hungarian paprika if lz c?n tomato paste or tomato
you can find it) sauce
% tsp. salt
Cover and cook until tender (30 minutes usually - test for doneness). Speed
depends on size of chicken pieces.
Take lz pint of sour cream. Slowly add the hot sauce to the sour cream in a
bowl and once you feel the sour cream has been warmed by the hot tomato-paprika
sauce, mix it together in the pot and heat slowly. To thicken, mix in flour or corn starch
before heating.
Serve immediately over hot noodles or make my Dumpling recipe while the
chicken is cooking for the last 10 minutes. lf you enjoy real European cooking, you
will really enjoy this recipe.
Dorothea E. furier









COMPANY STRATA
12 slices white bread 3% c. milk
12 oz. sharp Cheddar cheese 2 Tbsp. minced onion
10 oz. frozen chopped broccoli % tsp. salt
2 c. diced fully cooked ham % tsp. dry mustard
6 eggs
1. From 12 slices of bread, cut 12 "doughnuts and holes."
2. Fit scraps of bread in bottom of 'l3x9x2 inch baking sheet.
3. Layer sharp cheese (sliced), frozen broccoli (cooked and drained), and 2
cups diced ham over bread.
4. Arrange "doughnuts and holes," overlapping.
5. Combine 6 eggs (slightly beaten), milk, onion, salt, and mustard. Pour over
bread.
6. Cover and refrigerate 6 hours.
7. Bake, uncovered, at 325" for 55 minutes.
8. Let stand 10 minutes before cutting. Serves 12.
Lee Re


34