Recipe Talk

Good morning,

I lost a recipe card from McCall's Great American Recipe Card Collection, it was for a cheesecake, does anyone have the recipe? I would greatly appreciate your assistance.

Thanks

McCalls GARC Sour Cream Cheesecake

Our Rich Heritage 22a

Crust

2 1/2 cups pag graham cracker crumbs

1/4 c sugar

1/2 c butter
softened

Filling

5 pkg (8oz) soft cream cheese

1 3/4 c sugar

3 tablsp flour

1 tablsp grated lemon peel

1/4 teasp vanilla extract

5 eggs

2 egg yolks

1/4 cup heavy heavy cream

1/2 c diary sour cream

1. Make Crust: In medium bowl, with hands or back of spoon, mix graham crackers with sugar and soft butter until they are well combined.

2. Press crumbs on bottom and up sides of a 9 inch spring form pan, building up sides all the way to the rim.

3. Preheat oven to 500 F. Make filling: In large bowl with a mixer, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high spped to blend.

4. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined.
Pour into crust lined pan.

5. Bake 10 minutes. Reduce oven temperature to 250 degrees. Bake 1 hour longer.

6. Spread top with sour cream. Let cool in pan on wire rack.
Refrigerate 3 hour, or overnight.

7. To serve: With spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries.
Makes 16 to 20 servings.

I too have lost a recipe from this box. I am looking for the chicken creole recipe. Does anyone still have it???

I have the complete set of Great American Recipe Cards. There are 2 versions, though. Are you looking for the recipes from 1973 or most current? I have both. There are 5-6 recipes for cheesecake in the new one. The old one i will have to peruse for you.

Let me know if i can help.

Triple chocolate cheesecake

Recipe by: McCall's May 1997

Categories: Cheesecakes

Yield: 24 Servings

3 tablespoon Unsalted butter, melted

1 1/4 cup Chocolate wafer cookies, crushed fine

Butter, for greasing pan

32 ounce Cream cheese, softened

1 3/4 cup Sugar

4 large Eggs

3/4 cup Heavy cream

4 ounce Milk chocolate, melted and cooled

4 ounce White chocolate, melted and cooled

4 ounce Bitter chocolate or semisweet chocolate, melted and cooled

1/2 cup Heavy cream

4 ounce Bitter chocolate or semisweet chocolate, chopped
Sliced almonds, toasted

CRUST FILLING CHOCOLATE GLAZE GARNISH Adapted from "A Capital Affair" by the Junior League of Harrisburg, Pa. Crust:

Preheat oven to 350F. In bowl, mix melted butter and crumbs.

Press over bottom of 10-in. springform pan. Bake 8-10 minutes until set.

Cool on rack. With unmelted butter, grease pan sides. Wrap outside of pan with heavy-duty foil; refrigerate.

Reduce oven to 325F.

Filling: In large bowl with electric mixer on medium-high speed, beat cream cheese 2-3 minutes until fluffy.

Gradually beat in sugar until smooth. With mixer on medium speed, beat in eggs, 1 at a time, just until incorporated.

Beat in cream. Divide batter evenly among 3 medium bowls (about 2 1/2 cups each) Stir melted milk chocolate into one bowl,

white chocolate into next, and bittersweet chocolate into last..

Pour milk chocolate batter into prepared crust in even layer.

Pour and spread white chocolate batter over milk chocolate layer; don't let batters run together.

Top with bittersweet chocolate layer, carefully spreading evenly.

Set springform pan in center of a large roasting pan: place on oven rack.

Pour boiling water into roasting pan to reach halfway up springform pan.

Bake 2 hours or until set. Turn off oven; let stand in oven 1 hour.

Transfer springform pan to rack; let cool completely. Remove foil.

Cover; refrigeratee at least 8 hours or overnight.

Glaze: In saucepan, heat cream to a gentle boil. Place chocolate in bowl, add cream.

Let stand 1 minute; whisk until smooth. Pour over top of cheesecake; spread to edges.

Chill 15 minutes or until set. Run thin-bladed knife around edge of pan;

carefully remove pan side. Transfer cake to serving plate. Let stand at room temperatur for 1/2 hour.

Garnish top edge of cake with toasted slice almonds, if desired. Slice cake with large knife; between slices.

wipe blade clean and dip blade in warm water.

McCall's Great American Reicpe Card

NEW-ORLEANS-STYLE CHICKEN SKILLET

Prep Time: 10 Minutes
Cook Time: about 45 Minutes
Ready In: about 55 Minutes
Makes 4 servings

Ingredients:

2 1/4 lbs. split skinless chicken breasts

1 to 2 teaspoons Creole or Cajun seasoning

Salt to taste

2 tablespoons canola oil

1/2 green bell pepper, seeded and chopped (about 3/4 cup)

1 small onion, chopped (about 3/4 cup)

1 can (14 1/2 ounces) Cajun-style tomatoes

1/4 cup white wine (optional)

2 tablespoons minced fresh parsley (optional)

Directions:

1. With a sharp knife, make 3 to 4 parallel slashes in each piece of chicken.

2. Rub with seasoning mixture and salt, getting seasonings into slashes.

3. In large skillet over medium heat, heat oil.

4. Add chicken and cook 5 to 6 minutes per side, until browned. Remove and set aside.

5. Add pepper and onion to skillet; sauté 2 to 3 minutes until softened.

6. Stir in tomatoes and wine.

7. Return chicken to pan, meat-side down. Partially cover with lid and reduce heat to medium-low. Simmer 30 to 35 minutes, until chicken is tender and cooked through. A meat thermometer inserted in thickest part of breast should register 170degreesF.

8. Sprinkle with parsley.

McCall's No Bake Custard Cherry Cheesecake

Crust Ingredients:

1 c. graham cracker crumbs
1/4 c. powdered sugar
2 tbsp. butter, melted

Custard Filling Ingredients:

3 eggs
1/4 c. sugar
1/4 c. milk
1/8 tsp. salt
1 tbsp. unflavored gelatin
1/4 c. cold water
1 1/2 c. cottage cheese
1 pkg. cream cheese (8 oz.)
3 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar

1 can cherry pie filling (21 oz.)

To make crust:

Mix graham cracker crumbs, powdered sugar
and butter. spread evenly in 9 inch pie pan.
Refrigerate until filling is cooked.

To make filling:

Beat in double boiler top, the eggs, 1/4 cup
sugar, milk and salt. Cook until thick.
Dissolve gelatin in cold water. Stir gelatin
into the hot custard. Cool. Puree the
cottage cheese in food processor; add
softened cream cheese, lemon juice and
vanilla. Spin until smooth. Add custard
mixture and 1/4 cup sugar to processor. Spin
until smooth. Pour into crust and
refrigerate until set.

Spread cherry filling over top. Chill.

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

From: Marbalet@McDonoughGA

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

Mc Call's NO-BAKE STRAWBERRY CHEESECAKE-
McCalls Cooking School

GRAHAM-CRACKER CRUST:

1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margarine, melted

CHEESE FILLING:

2 envelopes unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
3 egg yolks
1 cup milk
3 8 oz. pkgs. cream cheese (at room
temperature)
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 eggs whites(at room temperature)
1/4 cup sugar
1 cup sour cream

GLAZE:

1/2 cup sugar
1 Tablespoon cornstarch
2 pints strawberries, washed and hulled
1/4 cup water

STEP 1:

Make Graham-Cracker Crust:

In a small bowl, combine crumbs, 2T sugar
and the butter. Mix well with fork. Remove
1/4 cup. With back of spoon, press rest of
mixture on bottom of a 9 inch springform
pan. Refrigerate.

STEP 2:

Make Filling:

In a small heavy saucepan, combine gelatin,
3/4 cup sugar and the salt. In a small bowl,
with wire whisk, beat egg yolks with the
milk until smooth. Gradually stir in gelatin
mixture, mix well. Cook over medium heat,
stirring until gelatin is disslved and
custard is thickened slightly (should form
coating on metal spoon)-about 5 minutes.
Remove from heat and cool 10 minutes. In a
large bowl, with electric mixer at medium
speed, beat cream cheese, lemon peel, lemon
juice and vanilla till smooth-3 minutes.
Slowly add cooled custard, beating at low
speed just to blend.

STEP 3

Set in a bowl of ice water to chill,
stirring occasionally, until mixture mounds
(partially set) when lifted with spoon.
Meanwhile, at medium speed and using clean
beaters, beat egg whites till soft peaks
form when beater is slightly raised.
Gradually add 1/4 cup sugar, beating till
stiff peaks form. Add beaten egg whites and
sour cream to cheese mixture. Beat at low
speed just until smooth. Turn into prepared
pan spreading evenly.

STEP 4

Refrigerate until firm and well chilled-at
least 4 hrs. or overnight. Glaze 1 hour
before serving: In a small saucepan, combine
sugar and cornstarch. With fork crush 2 cups
berries. Stir into sugar mixture with 1/4
cup water. Bring to boiling, stirring until
thickened, and translucent. Strain and cool.
To serve, loosen side of pan with spatula,
remove pan. Arrange some of berries over
cake. Top with some of the glaze. Sprinkle
reserved crumbs around top edge. Serve rest
of berries in glaze.

SERVES 10-12

McCall's Recipe Card New Orleans Shrimp
Creole

Shrimp Creole is one of the dishes that made
the cuisine of New Orleans world famous.

Preparation Time: 10 minutes
Cooking Time: 15 to 20 minutes

For 4 servings you will need:

1 lb. medium raw shrimp
1/4 cup vegetable oil
1 Tablespoon all-purpose flour
1 medium onion, chopped
1 clove garlic, chopped
1/2 tsp. cayenne pepper
1 bell pepper, chopped
1 Tablespoon tomato paste
1 Tablespoon chopped parsley
1 1/2 cups water
salt and pepper, to taste

Preparation:

1. In a heavy skillet or casserole, combine
the oil and flour. Cook over medium heat
until it turns brown.

2. Add onions, garlic, shrimp and cayenne
pepper. Stir over medium heat until the roux
coats the shrimp and vegetables, about 5
minutes.

3. Add the bell pepper, the tomato paste and
parsley. Continue to cook over medium heat,
stirring constantly, for 5 minutes.

4. After all the tomato paste is sticking to
the shrimp, pour 1 cup of hot water in the
bottom of the skillet.

5. Turn the heat to low. Continue to cook
for an additional 5 minutes. If necessary,
add 1/2 cup more water for the proper
consistency.

6. Add salt and pepper to taste.

Good served with:White rice, corn on the cob
or cornbread and plenty of fresh greens.

Tips:

If you follow the directions in this recipe
carefully, the rich sauce will cling to the
shrimp. If the ordinary stew method is used,
the shrimp will appear naked, with no sauce
sticking to them. Shrimp with sauce clinging
to them is the dish New Orleans is famous
for.

How to Microwave:

1. In a microsafe dish, combine the shrimp,
bell pepper, onions, garlic, parsley,
cayenne pepper, vegetable oil and flour. Mix
well, until the flour is clinging to the
vegetables and shrimp.

2. Place dish in the microwave oven.

3. Microwave at HIGH power for 3 minutes.

4. Add the tomato paste. Mix well until the
tomato paste is sticking to the shrimp and
vegetables. Return to the oven.

5. Microwave at HIGH power for 3 minutes.

6. Add 3/4 cup hot water to the dish. Mix
well. Return to the oven.

7. Microwave at HIGH power for an additional
5 minutes, stirring frequently.

8. Add salt and pepper to taste. Serve at
once.

Source:Great American Recipes Recipe Card

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

NEW-ORLEANS-STYLE CHICKEN SKILLET

Prep Time: 10 Minutes
Cook Time: about 45 Minutes
Ready In: about 55 Minutes
Makes 4 servings

Ingredients:

2 1/4 lbs. split skinless chicken breasts

1 to 2 teaspoons Creole or Cajun seasoning

Salt to taste

2 tablespoons canola oil

1/2 green bell pepper, seeded and chopped (about 3/4 cup)

1 small onion, chopped (about 3/4 cup)

1 can (14 1/2 ounces) Cajun-style tomatoes

1/4 cup white wine (optional)

2 tablespoons minced fresh parsley (optional)

Directions:

1. With a sharp knife, make 3 to 4 parallel slashes in each piece of chicken.

2. Rub with seasoning mixture and salt, getting seasonings into slashes.

3. In large skillet over medium heat, heat oil.

4. Add chicken and cook 5 to 6 minutes per side, until browned. Remove and set aside.

5. Add pepper and onion to skillet; sauté 2 to 3 minutes until softened.

6. Stir in tomatoes and wine.

7. Return chicken to pan, meat-side down. Partially cover with lid and reduce heat to medium-low. Simmer 30 to 35 minutes, until chicken is tender and cooked through. A meat thermometer inserted in thickest part of breast should register 170degreesF.

8. Sprinkle with parsley.

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

Chicken Creole

Ingredients

Amount Ingredient Preparation

1 tablespoon vegetable oil

1 each green bell pepper chopped

1 cup rice cooked

1 dash nutmeg ground

1 each garlic clove minced

1 1/4 cups onion chopped

2 cups chicken cooked, diced

2 cups spaghetti sauce

1 dash red hot pepper sauce (eg. Tabasco)

Directions

In a large sauce pan heat oil over medium heat. Add onion and green pepper.

Cook stirring, 8 - 10 minutes, until vegetables are tender.

Stir in the remaining ingredients. Cover; simmer 30 - 45 minutes, stirring occasionally, until thickened.

Serve with crusty bread and a salad.

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

Chicken Enchiladas

McCall's recipe card # 6f

Red Chili Sauce

2 tablespoons shortening

3 tablespoons chili powder -- (3-4 tablespoons)

2 tablespoons all-purpose flour

3/4-teaspoon salt

1/2-teaspoon garlic salt

1 pinch oregano

1 pinch cumin

2 cups water

Directions for sauce

In medium skillet, melt shortening. Add rest of ingredients except water; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes.

Salad oil

11 ounces tortillas -- (1 can)

1 cup light cream

2 chicken bouillon cubes

Filling

1 onion -- finely chopped

2 canned green chilies -- finely chopped

1 garlic clove -- crushed

1 pound tomato puree -- (1 can)

2 cups chopped cooked chicken

1/2 teaspoon salt

1 dash pepper

1/2-pound cheddar cheese -- grated

1. Make Red Chili Sauce. Keep warm.
2. In small skillet, heat 1/2-inch salad oil until very hot. Use 1 dozen tortillas from can. Fry, 1 at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.
3. In saucepan, heat cream with bouillon cubes, to dissolve.
4. Make Filling: In large skillet in 2 tablespoons hot oil; sauté onion until
tender, about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.
5. Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-qt shallow baking dish. Pour Red Chili Sauce over tortillas, sprinkle with cheese. Bake, uncovered, 15 minutes.

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

Mc Call's Cooking School's Chicken Breasts
Tarragon

Ingredients:

4 whole chicken breasts (about 1 lb.
each)

2 Tablespoons salad or olive oil

6 Tablespoons butter or margarine

8 shallots, chopped

2 pared carrots, sliced into 1/4" rounds

1/4 cup cognac or brandy

1 cup dry white wine

1/4 cup chopped fresh tarragon or 2

teaspoons dried tarragon leaves

1 1/2 Tablespoons fresh chopped chervil or

1/2 teaspoon dried chervil leaves

1 teaspoon salt

1/8 teaspoon pepper

1 cup light cream

1 egg yolk

1 Tablespoon flour

1/4 lb. mushrooms, washed, thinly sliced

2 Tablespoons butter or margarine

sprigs of fresh tarragon

1. To bone chicken breasts: Wash and dry.
Place, skin side down, on large cutting
board. With sharp knife with a thin, 6-inch
blade, just cut through membrane that covers
breast bone. Bend breast back to break bone
and cartilage. With fingers, remove bone.

2. On one side of breast, insert tip of
knife under rib bone, and cut free from
meat. Cut meat torn from rib cage; remove
rib cage. Repeat on other side. Scrape
flesh away from wishbone; remove wishbone.
Loosen the tendons on either side of breast,
and pull out.

3. Remove skin; cut breast in half. In 6-
quart Dutch oven, heat oil and 2 Tablespoons
butter. Add chicken breasts (half at a
time, enough to cover bottom of pan);
saute,' turning on all sides, until brown.
Remove chicken as it browns. Brown rest of
chicken.

4. To drippings in Dutch oven, add shallot
and carrot; saute,' stirring 5 minutes, or
until golden. Return chicken to Dutch oven;
heat. When hot, slightly heat cognac in
ladle, and ignite. Add white wine, the
chopped tarragon and chervil, salt and
pepper.

5. Bring to boiling; reduce heat, and
simmer gently, covered, 30 minutes. Remove
chicken to heated serving platter; keep
warm. Strain drippings in Dutch oven. In
small bowl, combine cream, egg yolk and
flour; mix well with wire whisk.

6. Stir into drippings in Dutch oven; bring
just to boiling, stirring. Add more wine if
sauce seems too thick. Meanwhile, saute'
mushrooms in hot butter 5 minutes, until
tender. Spoon sauce over chicken. Garnish
with tarragon and mushrooms.

Serves 6

----------
From: Marbalet@McDonoughGA (More Mc Call's Recipes)

Recipe:Mc Call's Cooking School's Chicken Parmigiana
Chicken Parmigiana

Ingredient

3 whole chicken breasts (1 pound each)

1/2 cup fine seasoned dry bread crumbs

1/2 cup grated Parmesan cheese

1 large egg

1/4 to 1/3 cup olive oil

16 ounce jar spaghetti sauce

1 clove garlic, crushed

1 teaspoon dried oregano leaves, crushed

8 ounce package mozzarella cheese, cut in 6

slices

3 cups hot cooked pasta, such as ziti or

penne

2 tablespoons minced parsley

Preparation Instructions:

1. Preheat oven to 350 degrees. Remove ad

discard skin from each chicken breast; cut
each breast in half. In a shallow bowl,
combine bread crumbs and 1/4 cup of the
Parmesan cheese. Place egg in another
shallow bowl and beat thoroughly.

2. Dip a chicken piece into beaten egg,
letting excess drip off, then dip chicken
into bread crumb mixture, turning it to coat
thoroughly. Shake chicken to remove excess
crumbs. Repeat until all chicken pieces are
coated.

3. In a large skillet, heat 1/4 cup of the
olive oil over medium-high heat until hot.
Add half of the chicken pieces; saute 5
minutes on each side, turning once, until
golden brown. Remove to plate. Repeat with
remaining chicken, adding oil as necessary.

4. In a small bowl, combine spaghetti sauce,
garlic and oregano; mix thoroughly. Pour
into a 13 x 9 x 1 3/4 inch baking dish.
Arrange chicken pieces bone side down over
sauce mixture. Cover loosely with a sheet of
aluminum foil. Bake 40 minutes.

5. Remove foil from baking dish. Top each
piece of chicken with one slice of
mozzarella cheese. Sprinkle with remaining
1/4 cup Parmesan cheese. Return dish to oven
and bake 10 minutes longer or until
mozzarella is lightly browned and sauce is
bubbly.

6. To serve: Toss hot cooked pasta with 1
tablespoon olive oil and minced parsley.
Transfer pasta to the center of a serving
platter; arrange Chicken Parmigiana around
the pasta and serve immediately. Makes 6
servings.

Per serving: 625 calories; 46 grams protein;
30 grams fat; 42 grams carbohydrate; 855 mg
sodium.

Recipe Source:

Recipe Card from McCall's Cooking School
http://www.sandisrecipecorner.com/recipe1107A
.htm

I've also lost the same recipe. Please if anyone has it please share. Thank you!