Mccalls great american recipe lost card

I'm sorry that I can't help you with your recipe...Over the years, I lost most of mine. One recipe that is from that collection that my family absolutly LOVED, and still talk about, is Rhubard Custard Pie......I would be forever in your debt if you could help me out. Thank you for looking.......Barb

: Golden Potato Surprise
Categories: Vegetables

5 md potatoes, peeled and diced

1 ~~~~~~~~sauce~~~~~~~~~~~

2 onions, chopped

2 tb margarine

2 tb flour

1/2 ts salt

1/2 ts pepper

1 c half and half

1 tb mustard

1/2 c mayo

4 sl bacon, crumbled

Cook potatoes until fork tender
Melt margarine in pan, cook onion. Sprinkle with flour, add salt and
pepper. Slowly add cream. Stirring constantly until thickened. Remove
from heat and cool slightly.
Add mustard and mayo. Stir until well blended. Turn potatoes into
slightly greased casserole. Cover with sauce. Bake at 350 for 30
minutes. Sprinkle with bacon and serve.

Great American Recipe Card Collection

Our Rich Heritage 17 a

RUBBARD CUSTARD PIE

1 pkg (11oz) pie crust mix

2 1/2 cups unpared rhubarb, cut in 1 inch lengths

1 1 /2 cups sugar

1/4 cup flour

2 eggs, beaten slightly

2 teaspoon lemon juice

Dash salt

2 tablespoons butter

1 tablespoon sugar

1. Make pastry as package directs.
   Handling, gently, shape into balls. Divide in half; form each
   into a round, then flateen with palm of hand. On lightly floured cloth,
   roll half of pastry into 12 inch circle. Roll with light strokes from
   center to edge, lifting rolling pin as you reach edges.

2. Place 9 -inch pie plate on pastry circle (pastry should be 1 inch wider all around).
   Fold pastry in halfand carefully transfer to pie plate, making sure fold is in the center
   of pie plate and it fits carefully into pie plate, pressing gently with fingers,
   so pastry fits snugly all around. (Do not stretch). Refrigerate. Preheat oven to 450 degrees.

3.In large bowl, combine rhubarb, sugar, flour, eggs, lemon juice, salt. Turn into lined pie
plate; dot with butter.

1. Roll out remaining pastry into 12 inch circle. Fold over in quarters, cut slits for steam vents.
   Using sissors, trim over hanging pastry to measure 1/2 inch from rim of pie plate.
   Carefully place folded pastry so the point is the center of the pie filling and unfold. Using
   sissors, trim over hanging pastry off top crust to measure 1 inch from edges all around.

2. Moisten edges of bottom pastry with a little water. Fold top pastry under edge of bottom pastry.
   With fingers, press edges together to seal, so juices cannot runout. Press upright to
   form a stranding rim edge. Crimp edge decoratively.

3. Sprinkle with 1 tablespoon sugar. Bake 450 degrees for 10 minutes.
   Reduce the heat to 350 degrees; bake 30 minutes. Serves 6 to 8

That's it !!!!!! Thank you SO much !!!! My family will be so thrilled!! Can't wait to taste this again. For those that say they don't like ruhbarb, give this a try....You might be suprised!! Barb

Hi Jennifer, I HAVE AN OLD COLLECTION OF MCCALLS GREAT AMERICAN RECIPE CARD COLLECTION.
WOULD YOU KNOW THE NUMBER OF THE CARD THAT IS MISSING, FOR I MIGHT COULD HAVE IT.

I AM LOOKING FOR CARD #4V AND IT'S THE BELGIAN BEEF STEW, WOULD YOU HAVE THAT ONE? MY HUSBAND IS SO DISSAPOINTED THAT SOME HOW IT GOT MISPLACED OR?
THANKS
DORIS

AWORLDWIDE MELODY #4 V

McCalls Great American Recipe Collection

BELGIAN BEEF STEW

1/4 cup unsifted all-purpose flour

2 1/2 teaspoon salt

1/2 teaspoon ppper

2 ib beef chuck, cut in 1 inch cubes

1/2 cup oil

2 lbs onions, sliced

1 clove garlic, crushed

1 can (12 oz) light beer

1 tablespoon soy sauce

1 tablespoon Worestershire sauce

1 tablespoon bottled steak sauce

2 bay leaves

1/2 teaspoon dried thyme leaves

2 lbs potatoes, pared and quartered

1 pkg (10 oz) frozen green peas

2 tablespoons chopped parsley

1. Combine flour, salt, and pepper. Use to coat chuck well.

2. In 1/4 cup oil, saute onions and garlic 8 to 10 minutes, until onions is tender. Remove; set aside.

3. Heat oil in Dutch oven and brown chuck, well on each side.

4. Return BELGIAN BEEF STEW
   onion and garlic to Dutch oven, along with beer, soy sauce, Worcestershire sauce, steak sauce, bay leafs, and thyme.

5. Bring to a boiling; reduce heat, and simmer covered 1 1/2 hours.

6. Add potato; simmer 20 minutes, or until tender.

7. Add peas; simmer, covered 8 minutes longer, or just until tender. Add more salt, if necessary.

8. To serve: UTurn stew into serving dish. Garnish with chopped parsley.

Makes 6 serves.

GREAT AMERICAN RECIPES
GOLDEN POTATO SURPRISE

card # 2 Group 10

Potatoes, Pasta and Rice

Four servings:

4 to 5 medium potatoes

peeled, diced

water, salt

Sauce:

2 red onions

2 tablespoon butter or margarine

2 tablespoons all-purpose flour

1/2 teasp salt

1/2 teasp black pepper

1 cup half and half

1 tablespoon Dijon-style mustard

1/2 cup mayo

4 slices bacon, cooked, crumbled

Fresh thyme leaves

1 teaspoon dried thyme leaves

1. Cover potaoes with boiling salt water.

Cover and simmer about 15 minutes, until fork tender.

Drain. Set aside.

1. Melt butter in a saucepan. Add onions.

2. Saute over medium heat still soft, not brwon.

3. Sprinkle with flour. Add salt and pepper.

Slowly add hald and half, cooking

and stirring constantly, untill thickened.

1. Remove from heat and cool.

2. Add mustad and mayo. Stir till well blended.

The sauce is thick and creamy.

1. Turn potatoes into a buttered 1 1/2 qt casserole dish.

Cover with sauce.

1. Bake at 350 degrees F. for about 30 minutes.

2. Sprinkle and crumble bacon and thyme leaves.

Serve.

I will look through my cards for you. I too am hunting for Andrews party chicken recipe.

I will look through my cards for you. I too am hunting for Andrews party chicken recipe.

I will look through my cards for you. I too am hunting for Andrews party chicken recipe.

Golden potato surprise?For 4 servings you will need:
Preparation:
4 to 5 medium potatoes, peeled, I Cover potatoes with boiling diced
salted water in a saucepan. Bring to
Water, salt
a boil. Cover and simmer for about
Sauce:
15 minutes, until fork tender. Drain.
2 red onions, chopped
Set aside.
2 Tbsp. butter or margarine
2] Melt butter in a saucepan. Add
2 Tbsp. all-purpose flour
onions.
½ tsp. salt
½2 tsp. black pepper
B Sauté over medium heat until
1 cup half-and-half
soft, but not brown.
1 Tbsp. Dijon-style mustard
K Sprinkle with flour. Add salt and
½ cup mayonnaise
pepper. Slowly add half-and-half,
4 slices bacon, cooked,
cooking and stirring constantly until
crumbled
sauce thickens.
Fresh thyme leaves or
5 Remove from heat. Cool slightly.
1 tsp. dried thyme leaves
6 Add mustard and mayonnaise.
Stir until well blended. The sauce is thick and creamy.
17 Turn potatoes into buttered 1½
DELICIOUS
quart casserole. Cover with sauce.
8 Bake at 350°F for about 30 minutes.
19 Sprinkle with crumbled bacon and thyme leaves. Serve.