Recipe Talk

Mccalls Recipes

BAKED LASAGNA

MEATBALLS:

1/2 lb. ground chuck

1/4 lb. ground veal

2 Tbsp. chopped onion

1 clove garlic, crushed

2 Tbsp. chopped parsley

1 tsp. dried oregano

3/4 tsp. salt

Dash pepper

2 Tbsp. grated Parmesan cheese

1 egg

TOMATO SAUCE:.

1/4 cup olive or salad oil

1/4 cup chopped onion

1 clove garlic, crushed

1 can (1 lb, 12 oz) whole tomatoes, undrained

2 cans (6-oz size) tomato paste

2 tsp. dried oregano

1 tsp. dried basil

1 Tbsp. sugar

2 tsp. salt

1 tsp. garlic powder

1/4 tsp. pepper

1/2 package (1-lb size) lasagna

1 lb. mozzarella cheese, diced

1 lb. ricotta cheese

1 cup grated Parmesan cheese

1. Meatballs: In medium bowl, combine all ingredients; toss lightly to mix
well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in
diameter.

2. Sauce: In hot oil in large, heavy skillet, brown meatballs; remove. Add
onions, garlic; saute 5 minutes.

3. Add rest of sauce ingredients, with 1/2 cup water and meatballs; stir to
mix. Bring to boiling; reduce heat; simmer, uncovered, 1-1/2 hours, stirring
occasionally.

4. Heat oven to 350F. Grease a 13x9x2 inch baking dish. Cook lasagna as
label directs. Drain; rinse in water.

5. In baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta,
tomato sauce with meatballs, Parmesan cheese. Repeat. Bake 30 to 35
minutes. Makes 6 servings.

BAKED MANICOTTI

TOMATO SAUCE:

1/2 cup olive or salad oil

2 cups finely chopped onion

2 cloves garlic, crushed

2 cans (1-lb size) tomato puree

2 cans (2-lb., 3-oz. size) Italian plum tomatoes

1/4 cup chopped parsley

2 Tbsp. sugar

2 Tbsp. salt

3 tsp. dried oregano

1 tsp. dried basil

1/4 tsp. pepper

1 tsp. fennel seed

FILLED SHELLS:

2 packages (12 shells each) manicotti

Olive or salad oil

1 cup chopped onion

2 cloves garlic, crushed

2 lb. ground chuck

1 egg, slightly beaten

1 Tbsp. salt

1 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. pepper

2 packages (8-oz size) mozzarella cheese

1 cup grated Parmesan

1. Tomato Sauce: In 1/2 cup hot oil in large saucepan, saute 2 cups onion
and 2 cloves garlic, 5 minutes, until tender.

2. Add rest of sauce ingredients, 1 cup water; bring to boil. Lower heat;
simmer, covered, 1 hour, stirring occasionally.

3. Shells: In 3 Tbsp. hot oil in large skillet, saute 1 cup onion and 2
cloves garlic, 5 minutes, until tender; remove.

4. In same skillet, brown beef, stirring. With slotted spoon, transfer beef
to onion mixture. Add egg, salt, herbs, pepper, and 1-1/2 cup sauce. Grate
1-1/2 packages mozzarella; stir into meat mixture. With small spoon, fill
raw manicotti with meat mixture.

5. Preheat oven to 375F. Spoon 4 cups sauce into bottom of 17x12x2 inch
baking pan. Arrange 3 rows of manicotti lengthwise (8 across). Cover with
remaining sauce.; sprinkle with Parmesan. Top with rest of mozzarella
cheese, sliced. Bake, covered with foil, 60 minutes; bake, uncovered, 10
minutes. Serves 10.

CHICKEN CREPES

CREPE BATTER:

2/3 cup unsifted flour

2 eggs

3 Tbsp. cooled, melted butter or margarine

1/8 tsp. salt

1 cup milk

CHICKEN FILLING:

1/4 cup butter or margarine

3/4 lb. mushrooms, chopped

1/2 cup chopped green onion

2-1/2 cups diced cooked chicken

1/2 cup sherry

1/2 tsp. salt

Dash pepper

SAUCE:

1/4 cup unsifted flour

2/3 cup sherry

1 can (10-3/4 oz) condensed chicken broth, undiluted

2 cups light cream

1/2 tsp. salt

Dash pepper

Salad oil

1/2 cup grated Swiss (or Gruyere) cheese

1. Batter: In medium bowl, combine flour, eggs, butter, salt, 1/2 cup milk.

Beat with rotary beater until smooth; beat in rest of milk. Refrigerate,

covered, 3 hours or overnight.

2. Make Filling: Heat butter in large skillet. Add mushrooms and onion;
saute 10 minutes. Add chicken, sherry, salt, and pepper. Cook over high
heat, stirring, until liquid is gone.

3. Make Sauce: In saucepan, blend flour with sherry. Stir in broth, cream,
salt, and pepper. Over medium heat, bring to boiling, stirring. Reduce heat;
simmer, stirring, 2 minutes. Add half of sauce to filling; stir until
blended; set aside.

4. To cook crepes: Slowly heat 7-inch skillet; brush lightly with oil. Pour
in 2 tablespoons batter, rotating to cover bottom.

5. Cook over medium heat until golden; turn; brown other side. Cook on rack.
Repeat to make 15. Heat oven to 425F.

6. Place 1/4 cup filling on each crepe; roll up. Arrange, seam side down, in
single layer in buttered, 3-quart, shallow baking dish. Pour rest of sauce
over crepes; sprinkle with grated cheese. Bake 15 minutes or until bubbly.
Serves 6 to 8.

Baked Meatball Lasagna
CCRwrote 9/27/03:
I found requests for this recipe at other sites, but could NOT get them to post the answer. So if you would, here is a recipe that seems to be in demand:

McCalls Baked (Meatball) Lasagna Card # 5E Our Italian Heritage

Meatballs . . .

1/2 lb ground beef

1/4 lb ground veal

2 Tbsp chopped onion

1 clove garlic, crushed

2 Tbsp chopped parsley

1 tsp dried oregano

3/4 tsp salt

Dash pepper

2 Tbsp grated parmesan cheese

1 egg

Sauce . . .

1/4 c olive or salad oil

1/4 c chopped onion

1 clove garlic

1 can (1 lb, 12 oz) whole tomatoes, undrained

2 cans (6-oz size) tomato paste

2 tsp dried oregano

1 tsp dried basil

1 Tbsp sugar

2 tsp salt

1 tsp garlic powder

1/4 tsp pepper

1/2 pkg (1-lb size) lasagna

1 lb mozzarella cheese, diced

1 lb ricotta cheese

1 c grated parmesan cheese

Meatballs:

1. In med bowl, combine all ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.

Sauce:

1. In hot oil in large, heavy skillet, brown meatballs; remove. Add onions, garlic; saute 5 minutes.
2. Add rest of sauce ingredients, with 1/2 c water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1-1/2 hours, stirring occasionally.
3. Heat oven to 350F. Grease 13x9x2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.
4. IN baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese. Repeat. Bake 30-35 minutes. Makes 6 servings. - McCalls 1973

----------

Chili and Meatball Casserole

Serves 6 to 8

Meatballs

1 lb ground chuck

1 lb ground pork

1/4 cup packaged dry bread crumbs

1 clove garlic, crushed

1/4 teaspoon pepper

2 eggs, slightly beaten

1/2 cup milk

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/4 cup chopped parsley

2 tablespoons grated

Parmesan cheese

2 teaspoons salt

2 tablespoons salad oil

Chili

1 cup finely chopped onion

2 cloves garlic, crushed

1 can (1 lb) tomatoes, undrained

1 can (8 oz) tomato sauce

2 tablespoons chili powder

2 tablespoons salt

2 teaspoons dried oregano leaves

1 teaspoon dried basil leaves

1 1/2 tablespoons flour

1 cup red wine

2 cans (15 1/2-oz size) kidney beans, drained

Make Meatballs: Make Meatballs: In bowl, combine meats, bread crumbs, 1 clove garlic, pepper, eggs, milk, 1 teaspoon oregano, 1/2 teaspoon basil, parsley, Parmesan, and salt. Mix well. With moistened hands shape into 24 (1 1/2-inch) meatballs.

Preheat oven to 350F. In hot oil in large skillet, brown meatballs well. Remove as browned to 3-quart casserole.

Make Chili: Discard all but 2 tablespoons drippings. In hot drippings, saute onions and garlic - about 5 minutes

Add tomatoes, tomato sauce, chili powder, salt, oregano, basil, 1/4 cup water. Bring to boiling. Pour over meatballs.

Bake, covered, 1 hour. Combine flour with wine and stir into casserole along with beans. Bake, covered, 20 minutes longer.

Serves 6 to 8

-------

Baked Manicotti With Cheese Filling
McCalls Cooking School

Sauce

1/3 cup olive oil

1 1/2 cup onion, finely chopped

1 clove garlic, crushed

1 35 ounce can Italian tomatoes, undrained

1 6 ounce can tomato paste

2 tablespoons chopped parsley

1 tablespoon salt

1 tablespoon sugar

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1/4 teaspoon pepper

Manicotti

6 eggs, at room temperature

1 1/2 c unsifted all-purpose flour

1/4 teaspoon salt

Filling

2 lbs ricotta cheese

1 8 ounce package mozzarella cheese, diced

1/3 cup grated parmesan cheese

2 eggs

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped parsley

1/4 cup parmesan cheese

Make sauce: In hot oil in 5-quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.

Make Manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1-1/2 cups water; with electric mixer, beat just until smooth.
Let stand 1/2 hour or longer. Slowly heat an 8-inch non-stick skillet. (If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.)
Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them.

Preheat oven to 350 degrees.

Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley; beat with wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up.
Spoon 1-1/2 cups sauce into each of two 12-by-8-by-2-inch baking dishes.
Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.
To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.

To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven.

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

Spaghetti Sauce for a Crowd

1 lb. ground beef or 1/2 beef 1/2 venison

2 cloves garlic minced

1/2 t. oregano

1/2 t. basil

1/2 t. thyme

1/4 t. rosemary

1-18 oz. can of tomato sauce

1-8 oz. can tomato paste

2 t. salt

3 shallots finely chopped

1/2 green bell pepper coarsely chopped

1/4 red bell pepper coarsely chopped

1/4 yellow bell pepper coarsely chopped

8-12 oz. of fresh mushrooms sliced

This will prepare enough sauce to feed 6-10 people.

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

Zucchini-Walnut Bread

INGREDIENTS

2-1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

1-1/2 cups sugar

3/4 cup salad oil

3 large eggs

2 cups grated unpeeled zucchini, 1 pound

1 cup finely chopped walnuts

1 teaspoon vanilla extract

Softened cream cheese, optional

Walnut halves, optional

Preheat oven to 350 degrees. Grease well a 9 x 5 x 3-inch loaf pan. On waxed paper, mix flour, baking soda, baking powder, cinnamon, cloves, and salt.

In large mixing bowl, with wooden spoon or electric mixer, combine sugar, oil and eggs; beat until smooth.

Add dry ingredients, mixing until smooth. Add zucchini, chopped nuts, and vanilla; stir until well combined.

Pour batter into prepared pan. Bake 1 hour and 15 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

To serve, top with cream cheese; garnish with walnuts.

Makes 1 loaf

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

Squash Boats with Fresh-Tomato Sauce

INGREDIENTS
6 medium yellow squash, 3 pounds
Boiling water

FILLING

3/4 pound ground lamb or beef

2 tablespoons butter or margarine

1/2 cup chopped onion

1 medium clove garlic, crushed

1 tablespoon chopped fresh mint or 1 teaspoon dried mint leaves

1 tablespoon chopped parsley

3/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup canned tomato sauce

1 cup cooked white rice

Fresh-Tomato Sauce

INGREDIENTS

1 cup chopped onion

1 medium clove garlic

1/4 cup olive or salad oil

3 large tomatoes, peeled and chopped, 1-1/2 pounds

1/4 cup canned tomato sauce

1 teaspoon salt

1/4 teaspoon dried basil leaves

1/4 teaspoon pepper

In medium saucepan, sauté onion and garlic over medium heat in hot oil until onion is golden, about 5 minutes.

Add tomato, tomato sauce, salt, basil, and pepper. Simmer, covered, 10 minutes.

Preheat oven to 350 degrees. Wash squash; cut off a think, lengthwise slice from each half, save slices for salads. With a small spoon, scoop out and discard seeds from squash, leaving a shell 1/2-inch thick.

In baking dish, arrange squash shells; pour in enough boiling water to cover shells; bake 5 minutes. Remove pan from oven; pour off water; drain squash well.

MAKE FILLING - In medium skillet, brown lamb or beef in butter or medium heat. Add onion and garlic; sauté, stirring often, until onion is tender, about 5 minutes. Add mint, parsley, salt, pepper, and canned tomato sauce; bring to boiling. Reduce heat; simmer 5 minutes to blend flavors; stir in rice.

With small spoon, fill squash shells with meat mixture. Arrange in baking pan; pour 1/4 cup boiling water in bottom of pan. Cover pan tightly with foil; bake 30 minutes.

Meanwhile, make Fresh-Tomato Sauce. Arrange baked squash on serving plate; spoon sauce over squash.

Makes 6 servings

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

Mccall's Bread in Jars: Zucchini

SUPPLIES NEEDED

4 x Wide mouth canning jars, (1 1/2 pint )

4 x New lids - don't use old ones

4 x Rings okay to use old ones

BATTER

3 x Egg whites, whipped

2 cup Granulated sugar

1 cup Margarine, at room temperature

2 cup Zucchini, grated

1 tsp Vanilla

3 cup Unbleached flour

1 tsp Salt

1 tsp Baking soda

1 tsp Baking powder

2 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Cloves

Method :

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare inside of jars with margarine. To prepare batter, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. In another mixing bowl, combine egg whites, sugar, margarine, and zucchini. Divide batter among 4 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth. Unscrew the ring
(the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired
(example pinking shears).

NOTES : There's no need to refrigerate them, they keep well in pantry for 6 months.