McCalls Recipe Card Collection Recipes

Recipe Source:
Grandma's Cookies
from Great American Recipes

Lorraine Lorn

Posted: Sep 17, 2005 06:59 PM Msg. 20 of 30

Great American Recipe Card Collection

Does anyone have a recipe for Hawaiian Chicken from the McCall's Great American Card Collection? I lost it years ago and it was my family's favorite. I would love to make it for them again. Thanks.

Lorraine

Fred Peters

Posted: Sep 24, 2005 11:41 PM Msg. 21 of 30
Hawaiian Chocolate Chip Cookies

Yield: 36 large cookies

1 cup butter-flavored shortening
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups quick oats
1 cup shredded coconut
1 cup macadamia nut bits
1 cup semisweet chocolate chips

Preheat oven to 325 degrees F.

In large bowl of electric mixer, cream shortening and sugars until
light and fluffy. Add egg and vanilla extract; beat well.

Sift flour with baking powder, baking soda and salt; gradually mix
into creamed mixture. Stir in remaining ingredients. Shape into 1 1/2-
inch balls. Place on ungreased baking sheets and flatten with the
bottom of a glass dipped in flour. Bake for 15 minutes or until
lightly browned.

===================

McCALL'S; January 1990 ] Posted by

Fred Peters

Exported from MasterCook Mac *
McCALL'S; Outrageous Chocolate Chip Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Christmas

Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup Granulated sugar

1/3 cup Packed brown sugar

1/2 cup Butter -- softened

1/2 cup Peanut butter

1/2 teaspoon Vanilla

1 Egg

1 cup Flour

1/2 cup Oats -- quick or regular

1 teaspoon Baking soda

1/4 teaspoon Salt

1 package 6 oz semisweet chocolate

Chips

1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips.

2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreas- ed cookie sheet.

3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

====================================================================== VARIATIONS:

Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 127 Calories; 7g Fat (48% calories from fat); 3g Protein; 14g Carbohydrate; 18mg Cholesterol; 143mg Sodium

Rosa Elena D

Posted: Oct 2, 2005 02:30 AM Msg. 22 of 30
McCall Great American Recipe Card Barbecue sauce

Do you have a recipe for Barbecue sauce from the Mc Call's great american card collection ? I Will be very happy if you get it for me.

Thanks a lot Rosa Elena D.

shirl m

Posted: Oct 4, 2005 11:36 PM Msg. 23 of 30

Hi,
Can you give me a little extra information. I'm sure there is more than one bbq sauce recipe in the collection. Do you recall the section or anything?
Barbequed Spareribs
4a Our Rich Heritage
McCall’s Great American Recipe Card Collection

4 lb spareribs, cracked in half, lengthwise
1 onion, peeled and quartered
2 teaspoons salt
¼ teaspoon pepper
3 quarts water

Sauce
½ cup cider vinegar
½ cup light brown sugar, packed
½ cup catsup
¼ cup chili sauce
¼ cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
½ teaspoon dry mustard
1 clove garlic, crushed
Dash cayenne

In large kettle place ribs, onion, salt, pepper and water. Bring to a boil, reduce heat and simmer, covered 1-½ hours or till very tender. Drain

Meanwhile make the sauce. In a medium saucepan combine all of the sauce ingredients and simmer uncovered for 1 hour. Stir occasionally.

Arrange ribs on rack in a broiler pan. Baste with sauce. Broil 5 inches from heat, basting frequently with sauce 10 minutes on each side.

Serves 6.

shirl m

Jacqueline Truesdale

Posted: Oct 4, 2005 11:38 PM Msg. 24 of 30
McCall's Great American Recipe Card Collection Peach Cobbler

I lost my Peach Cobbler recipe from this collection. I would appreciate having this recipe again. If anyone has it and is willing to share it.

Thanks

Jacqueline Truesdale

shirl m

Posted: Oct 4, 2005 11:42 PM Msg. 25 of 30

Flank Steak Stroganoff Recipe 4o

McCall’s Great American

Contemporary Cooking 4o

Ingredients:

2 ¼ pounds beef flank steaks

6 tablespoons butter or margarine

1 garlic clove, halved

1 cup chopped onions

2 cans (6 oz size) mushrooms, drained

3 tablespoons flour

1/8 teaspoon pepper

3 beef bouillon cubes, crumbled

1 can (10 1/2 oz.) condensed beef
broth, undiluted

1/4 cup dry white wine

1 1/2 teaspoon dried dill weed

1 cup sour cream

Directions:

Trim fat and gristle from meat. Place
in freezer for 1/2 hour. Remove and
with sharp knife cut steak in half
lengthwise; cut each half in ¼ inch slices across the grain.

Heat 2 tablespoons butter in large skillet until very hot. Add 1/3 of the steak in one layer; brown quickly, stirring. Remove and continue until all steak is browned. Remove from pan as it browns; continue browning the rest of the beef.

Add remaining butter or margarine to skillet; sauté garlic, onion and mushrooms, stirring over high heat for 5 minutes. Remove from heat and discard garlic.

Stir in flour and pepper until smooth; add bouillon cubes and gradually stir in broth. Bring to boil, stirring until thickened. Reduce heat; add meat and simmer 5 minutes.

Over low heat, stir in wine, dill and sour cream. Add browned beef; heat slowly until hot. Serve with rice or buttered noodles.
Serves 6 to 8

shirl m

shirl m

Posted: Oct 10, 2005 08:17 PM Msg. 26 of 30

Peach Cobbler

New England 21g

McCall’s Great American Recipe Card
Collection

Filling

5 cups sliced peeled peaches

(Or 2 cans –1lb, 14 oz size- sliced
peaches, drained, reserving 1/4 cup
syrup to use instead of water in Step
1)

1/2 cup sugar

2 tablespoons flour

1 tablespoon lemon juice

1/2 teaspoon vanilla

1/4 teaspoon almond extract

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons butter or margarine

Batter

1/2 cup unsifted all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons butter or margarine,
softened

1 egg, slightly beaten

Topping

Light cream or vanilla ice cream

1. Make filling: In medium bowl, combine peaches, ½ cup sugar, 2 tablespoons flour, lemon juice, vanilla, almond extract, cinnamon, ¼ teaspoon salt and ¼ cup water. Turn into an 8-by-8-by-2-inch baking dish. Dot with 2 tablespoons butter.

2. Preheat oven to 375F.

3. Make batter: In a medium bowl, combine all the batter ingredients; beat with wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly. (Batter will spread during baking.)

4. Bake 35 to 40 minutes, or until peaches are tender and crust is golden brown. Serve warm, with cream or vanilla ice cream.

shirl m

shirl m

Posted: Oct 11, 2005 10:03 AM Msg. 27 of 30
Flank Steak Stroganoff Recipe 4o

McCall’s Great American

Contemporary Cooking 4o

Ingredients:

2 ¼ pounds beef flank steaks

6 tablespoons butter or margarine

1 garlic clove, halved

1 cup chopped onions

2 cans (6 oz size) mushrooms, drained

3 tablespoons flour

1/8 teaspoon pepper

3 beef bouillon cubes, crumbled

1 can (10 1/2 oz.) condensed beef
broth, undiluted

1/4 cup dry white wine

1 1/2 teaspoon dried dill weed

1 cup sour cream

Directions:
Trim fat and gristle from meat. Place in freezer for 1/2 hour. Remove and with sharp knife cut steak in half lengthwise; cut each half in ¼ inch slices across the grain.
Heat 2 tablespoons butter in large skillet until very hot. Add 1/3 of the steak in one layer; brown quickly, stirring. Remove and continue until all steak is browned. Remove from pan as it browns; continue browning the rest of the beef.
Add remaining butter or margarine to skillet; sauté garlic, onion and mushrooms, stirring over high heat for 5 minutes. Remove from heat and discard garlic.
Stir in flour and pepper until smooth; add bouillon cubes and gradually stir in broth. Bring to boil, stirring until thickened. Reduce heat; add meat and simmer 5 minutes.
Over low heat, stir in wine, dill and sour cream. Add browned beef; heat slowly until hot. Serve with rice or buttered noodles.
Serves 6 to 8

Brenda Mullis

Posted: Oct 13, 2005 05:26 PM Msg. 28 of 30
From: Brenda Mullis (brenda@tgf.tc.faa.gov)
Date: Sat, 12 Nov 1994 12:33:25 -0500 (EST)

Pumpkin Cake Roll
From: "Great American Recipes" collection.

Preparation tim: 25 minutes Baking time: 15 minutes
Chilling time: 1 to 2 hours
Oven temperature: 375F

For one roll, 8 to 10 servings, you will need:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling, recipe follows
Mint leaves, optional, for garnish
Orange slices, optional, for garnish.

Filling: Beat together 1 pkg. (8 oz.) soft cream cheese and 4 tbsp. butter
or margarine. Stir in 1 cup powdered sugar and 1 tsp. vanilla extract,
blending until smooth.

Preparation:
1. In a large bowl, combine eggs and sugar, beating well. Add
pumpkin, mixing until blended.

2. In a separate bowl, combine flour, baking powder, spices and salt.
Add to egg mixture, mixing well.

3. Spread batter into a greased and waxed-paper lined 10X15" jelly-
roll pan.

4. Bake at 375F for 15 minutes. Remove from pan.

5. Cool for 15 minutes. Place cake on clean tea towel. Cool 10
minutes longer.

6. From 10" side, roll cake up in towel. Set aside.

7. Meanwhile, prepare filling.

8. Unroll cake and place on plastic wrap. Evenly spread filling over
cake. Roll up cake. Cover with plastic wrap.

9. Place cake, seam-side down and chill for at least 2 hours.

10. When serving, cut cake in even slices. Garnish with mint leaves
and/or orange slices, if desired.

In case you need additional per serving and USRDA info, it is:

PER SERVING:
Calories 308
Protein 4.7 grams
Fat 14.4 grams
Carbohydrates 41.3 grams
Sodium 283 mg.

PERCENTAGE OF USRDA:
Protein 7.3%
Calcium 5.9%
Iron 7.2%
Vitamin A 83.9%
Vitamin C 1.3%

If you would like additional recipes, please feel free to contact me.
I have a large selection of recipes for just about anything.

Brenda Mullis (brenda@tgf.tc.faa.gov)

Trudy Almon

Posted: Oct 15, 2005 12:14 PM Msg. 29 of 30
Great American Recipes best ever carrot cake
Body:
FROM
Trudy Almon
McCalls
McCalls Recipe Card Collection
Gr # 17

For one cake 8 to 10 servings, you will need.

1 1/2 cups corn oil

1 3/4 cups granulated sugar

3 large eggs

2 cups all purpose flour

2 teaspoons baking soda

1/2 tsp salt

3 tsp cinnamon

1 tsp ground cloves

2 cups peeled and grated carrots

1 cup chopped nuts

1 can (8oz) crushed pineapple

Cream cheese frosting, recipe follows

3/4 cup shredded coconut
----------------
1. Beat together corn oil, eggs, and sugar until well combine.

2. In a bowl, sift the flour and salt, baking soda, cinnamon, and cloves.

3. Add egg,sugar mixture, mixing well.

4. Drain the pineapple well.

5. Add carrots, walnuts and pineapple. Blend together mixing well.

6. Pour batter into greased and floured 9 in or 10 inch cake pan.

7. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.

8. Let cake cool on racks. Prepare the frosting.

9. Split cake into 2 layers.

Assemble. Cover with the frosting.

Sprinkle with coconut.

Crean Cheese Frosting

Cream together to packages (8oz) each) cream cheese,

1 cup powdered sugar,

and 1 teaspoon vanilla extract, blending well.

---------------------------------------------
How to Microwave
Best Ever Carrot Cake

For one 8 to 10 servings,
you will need:

1 cup corn oil

1 3/4 cups granulated sugar

3 large eggs

1 1/2 cups all-purpose flour

2 teasp baking soda

1/2 teasp salt

3 teasp cinnamon

1 teasp ground cloves

2 cups peeled and shredded carrots

1 cup chopped walnuts

1 cup (8oz) crushed pineapple

Cream Cheese Frosting recipe follows

3/4 cup shredded coconut

-------
Preparation:

1.Beat 1 cup corn oil, sugar and eggs.

2. Combine 1 1/2 cups flour, baking soda, salt cinnamon and cloves.

3. Combine these two mixtures.

Blend to mix well.

4. Add carrots, walnuts and drained pineapple to mixture.

5. Blend well.

6. Pour batter into a microwave bundt cake dish,

7. Microwave, covered, at HIGH power for 3 minutes.

Remove cover.

8. Microwave for another 12 to 14 minutes at HIGH power,

letting cake rest for 2 minutes after 5 minutes of microwaving.

9. Remove cake from oven. Let rest for 5 minutes.

10. Remove from pan. Let cool.

11. Frost cake when cool. Sprinkle with coconut.

Per Serving:

Calories 875
Proteins 10
Fat 60
Carbohydrates 77.9
Sodium 485mg
Calcium 11.5 %
Iron 13.5 %
Vit A 138.8 %
Vit C 8.3 &

Patricia McGibbony-Mangum

Posted: Oct 20, 2005 09:15 PM Msg. 30 of 30
Lobster-Artichoke Casseroles

Serves: 1 Servings

Ingredients:
4 Lobster tails; cooked,
-5-6-oz.
1 cn (14-oz) artichoke hearts;
-drained
1/3 c (or 5 1/3 T) BUTTER
1 Green or red sweet bell
-pepper; cut into strips
1 sm Onion; peeled and quartered
1/4 c Unsifted; all-purpose flour
1 3/4 ts Salt
1/2 ts Paprika
1/8 ts Pepper
2 1/2 c Milk
1 Egg; beaten
1 tb Bottled capers; drained
1/2 ts Worcestershire sauce
1 ts Lemon juice
1/3 c Dry sherry
2 c Hot beautifully seasoned
-mashed potatoes

Instructions:
from McCall's Great American Recipe Card Collection, and TNT

Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke
hearts in half; gently toss with lobster. Set aside. In hot butter in
medium saucepan, saute bell pepper strips and onion until tender - about 5
minutes. Remove from heat. with slotted spoon, lift out vegetables -
combine with lobster mixture. Into same butter in saucepan, stir flour,
salt, paprika, and pepper until smooth. Gradually stir in milk. Bring to
boiling, stirring - boil 1 minute. Stir some of hot mixture into eggs; pour
back into saucepan. Cook over low heat, stirring constantly - about 5
minutes. Add lobster mixture along with rest of ingredients, except mashed
potatoes. Mix well. Gently reheat.

Spoon into 4 to 6 individual casseroles, OR a shallow, 2-quart casserole.
Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato
around edge of casserole(s). Run casserole(s) under broiler 2-3 minutes, or
just until potatoes are nicely browned. 4-6 servings.