- Exported from MasterCook *
Chicken Enchiladas
Recipe By :McCall's recipe card # 6f 1973
Serving Size : 1 Preparation Time :0:00
Categories : Volume 5-11 Nov. 2002
Amount Measure Ingredient -- Preparation
Method
Red Chili Sauce -- (recipe below)
2 tablespoons shortening
3 tablespoons chili powder -- (3-4 tbsps)
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1 pinch oregano
1 pinch cumin
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
Make Red Chili Sauce. Keep warm.
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.In saucepan, heat cream with bouillon
cubes, to dissolve.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.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.
Red Chili Sauce
In medium skillet, melt shortening. Add rest
of ingredients; stir until blended.
Gradually stir in 2 cups water. Bring to
boiling, stirring constantly. Reduce heat;
simmer 10 minutes.
McCall's recipe card # 6f 1973
MCCALL'S COOKING SCHOOL LASAGNA
Recipe By : Jan Emerson and Cindi Taylor-
Reiss
Serving Size : 8
1 pound Italian sausage -- sweet or hot
1/2 pound ground beef, extra lean
1 medium onion -- finely chopped
2 cloves garlic -- or more to taste
2 tablespoons sugar
1 tablespoon salt
1 1/2 tablespoons dried basil
1/2 tablespoon fennel seed
1 tablespoon dried oregano -- crumbled
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
4 cups canned tomatoes -- undrained or 1 can
2 lb. 3oz
Italian style tomatoes -- undrained
2 cans tomato paste -- (6 oz size)
1 tablespoon salt
12 lasagna noodles -- (3/4 of 1-lb pkg)
15 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese -- thinly sliced
3/4 cup Parmesan cheese -- fresh grated
In a 5 quart Dutch oven, saute sausage,
ground beef, onion, and garlic, stirring
frequently, until well-browned, about 20
minutes. Add sugar, 1 tablespoon salt, the
basil, fennel, pepper, and half the parsley;
mix well. Add tomatoes, tomato paste, and
1/2 cup water, mashing tomatoes with wooden
spoon. Bring to boiling; reduce heat; simmer
covered and stirring occasionally, until
thick, about 1 1/2 hours. In a large pot ,
cook lasagna noodles until just barely
tender. Drain in colander; rinse under cold
water. Dry lasagna noodles on a clean dry
towel. Preheat oven to 375 degrees. In
medium bowl, combine ricotta, egg, remaining
parsley, and 1/2 teaspoon salt; mix. In
bottom of 13-by-9-by-2-inch baking dish,
spoon 1 1/2 cups sauce. Layer with 6 lasagna
noodles, lengthwise and overlapping,
to cover. Spread with half of ricotta
mixture; top with third of mozzarella. Spoon
1 1/2 cups of sauce over cheese; sprinkle
with 1/4 cup Parmesan. repeat layering,
starting with 6 lasagna noodles and ending
with 1 1/2 cups sauce sprinkled with
Parmesan. spread remaining sauce; top
with rest of mozzarella and Parmesan. Cover
with foil; tucking around edge. Bake 25
minutes; remove foil; bake, uncovered, 25
minutes longer, or until bubbly. Cool 15
minutes before serving.
Marbalet
Posted: Sep 16, 2005 10:22 PM Msg. 19 of 30
Creamed Spinach
Source: McCall's Cooking School
1/4 Cup Chopped onion
2 Tbsps. Butter or margarine
3 Tbsps. Flour
1 1/2 Cups Light cream
2 Pkgs. (10 oz. each) Frozen spinach,
cooked and squeezed dry
3/4 Tsp. Salt
1/8 Tsp. White pepper
1/8 Tsp. Nutmeg
1 Tbsp. Grated paramesan cheese
In a saucepan, sauté onion in butter until
tender, but not brown. Remove from heat and
stir in flour. Gradually stir in cream;
bring to a boil, stirring constantly. Add
spinach, salt, pepper and nutmeg cook 3
minutes longer or until hot.
YIELD: 8 Servings
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:
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.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.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.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.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.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
Mc Calls also had recipe cards and here are
some good recipes from their "Great American
Recipes" card collection.
Onion-Stuffed Chuck Roast
Ingredient:
1 boneless chuck roast (3 to 3 1/2 pounds)
2 onions
1/4 cup butter or margarine
1 tablespoon dried basil flakes
1/2 tablespoon dried marjoram or oregano
leaves
1/2 teaspoon pepper
Salt
3 to 4 ounces Mozzarella cheese, thinly
sliced
Preparation Tips:
Trim off excess fat from roast. Rinse and
pat dry. Lay roast on a flat surface and,
with a sharp knife, cut a deep pocket in
center of meat.Peel onion, cut in half crosswise, and
thinly slice.In a 10 to 12 inch frying pan, cook
onions and butter over medium heat, stirring
often, for 20 minutes until onions are very
soft. Stir in basil, marjoram or oregano,
and pepper. Add salt to taste.Spoon onions into pocket in meat, packing
in firmly. Insert cheese slices. Tie roast
with cooking string to make even shape.
Place roast in a baking pan.Roast at 350 degrees for about 1 hour and
20 minutes or until meat is tender. Turn
meat over from time to time during roasting.Let stand 15 minutes before cutting into
slices to serve.
Mushroom Burgers
Ingredients:
1 pound lean ground beef
4 ounce can sliced mushrooms
3 tablespoons finely chopped onion
3 tablespoons finely chopped chives
1 teaspoon garlic salt
Dash black pepper
1 egg
2 tablespoons butter or margarine
Hamburger buns, for serving
Lettuce, tomatoes, pepper rings for
garnish
Recipe Source:
Great Ways sith Ground Meats
from Great American Recipes
Onion Spread with Giant Crackers
Amount Ingredient
Giant Crackers:
6 pocket breads (pita)
1/2 cup butter or margarine
Seasoned salt or herb blend
Onion Spread:
2 pounds ricotta cheese
3 eggs
1/4 cup dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup chopped green onion, with tops
1 or 2 whole green onions
Preparation Tips:
For giant crackers:
1. Run a sharp knife around edges of pocket
breads, then carefully pull apart. arrange
as many rounds as will fit (cut sides up and
slightly overlapping) on a cookie sheet.
Lightly brush with melted butter and
seasoned salt or herb blend.
2. Bake at 400 degrees for 5 to 7 minutes or
until edges begin to brown.
3. Serve hot or cool. To store as long as 2
days, wrap airtight.
For onion spread:
1. In mixing bowl, smoothly blend ricotta,
eggs, dill, salt and pepper. Stir in chopped
green onions.
2. Spoon mixture into an 8 or 9 inch cake
pan with removable sides. Smooth into an
even layer
3. Bake uncovered, at 325 degrees for 40 to
50 minutes or until cheese is firm in center
when pan is shaken.
4. Let cool in pan at least 1 hour or cool
completely. Cover. Refrigerate as long as 2
days.
5. To serve, run a sharp knife around edge
of pan and remove pan sides. Set spread on a
serving platter. Garnish with whole green
onion.
6. Snap off small pieces of crackers and
spread with baked cheese.
Recipe Source:
Appetizers and Sandwiches
from Great American Recipes
Marinated Mushrooms
Amount Ingredient
3/4 pound fresh mushrooms
2/3 cup olive oil
2 tablespoons lemon juice
1/4 cup chopped onion
1/4 cup chopped celery
1 medium carrot, finely diced
1 large garlic clove, coarsely chopped
1 teaspoon granulated sugar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
8 whole black peppercorns
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper
Dash dried thyme leaves
Preparation Tips:
- Slice mushrooms to make about 4 cups. Set aside.
- In saucepan, combine oil, lemon juice, onion, celery, carrot, garlic and seasonings.
- Cook over low heat for 6 to 8 minutes. Cool.
- In deep bowl, combine mushrooms and oil mixture, mixing gently. Cover. Refrigerate overnight.
- When ready to serve, drain and spoon mushrooms onto serving platter.
- Garnish with thyme sprigs.
Good served with veal chops, buttered
noodles, peas, and chocolate cheesecake for
dessert.
Recipe Source:
Salads and Green Dishes
Great American Recipes
Lemon-Poppy Seed Coffee Cake
Amount Ingredient
3/4 cup butter or margarine
1 1/4 cups sugar
3 eggs
2 teaspoons grated zest of lemon
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 cup poppy seeds
1 cup plain yogurt
Lemon Glaze: (optional)
1/4 cup lemon juice
1/4 cup granulated sugar
Lemons or limes, for garnish
Preparation Instructions:
Beat the butter until light and fluffy.
Add the sugar, beating well until blended.Add the eggs, one at a time, beating well
after each addition. Beat in the lemon zest
and vanilla.In a separate bowl, combine the flour,
baking soda, baking powder and poppy seeds.
Stir in (or on low speed on mixer beat in)
the dry ingredients alternately with the
yogurt.Turn into a well-buttered 9 or 10 inch
tube or bundt pan smoothing the top.Bake at 350 degrees for 50 to 55 minutes
until a toothpick comes out clean and the
cake is golden.Let cool about 15 minutes. Carefully turn
onto a rack to cool. Glaze with lemon glaze,
if desired.
Lemon Glaze: In a small saucepan, combine
lemon juice and sugar. Bring to a boil. Boil
1 minute. Spoon lemon syrup over cake after
turning out onto rack.
Recipe Source:
From Your Home Bakery
from Great American Recipes
Boston Baked Beans
Amount Ingredient
4 slices bacon
1 cup onion, chopped
1 clove garlic, minced or pressed
2 cans (15 ounces each) pinto beans
1/2 cup water
1/4 cup tomato ketchup
1/4 cup molasses
1 tablespoon Dijon-style mustard
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation Tips:
- Slice bacon into 1/2 inch strips.
- Saute bacon, onion, and garlic for 5 minutes, stirring occasionally.
- Drain beans. Combine beans, onion mixture and remaining ingredients in a 1 quart casserole.
- Bake, covered, at 350 degrees for 30 minutes.
- Uncover. Bake 30 minutes longer.
- Serve beans with barbecued meat or chicken.
Recipe Source:
Hearty Stews, Soups and Casseroles
Great American Recipes
Ground Chicken Salad
Amount Ingredient
1 pound ground chicken
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup chopped yellow onion
1 1/2 teaspoons seasoned salt
1 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 small head iceberg lettuce
1/2 avocado, diced
2 tomatoes, diced
1/2 cup chopped green onions
1/3 cup sliced olives
3/4 cup grated cheddar cheese
3/4 cup grated jack cheese
Salad Dressing
1/4 cup red wine vinegar
3/4 cup olive oil
1 tablespoon tomato sauce
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon granulated sugar
Preparation Tips:
- Saute chicken in oil with garlic, onion, salt, paprika, pepper and Worcestershire sauce for about 10 minutes. Cool completely.
- Toss lettuce with avocado, tomatoes, green onions, olives and cheeses. Mix with cooked and cooled chicken.
- For dressing, whisk together vinegar, olive oil, tomato sauce, lemon juice, garlic, salt, pepper, paprika and sugar.
- Pour dressing over salad. Toss. Serve immediately.
Recipe Source:
Recipe Card
from Great American Recipes
Bourbon Street Bars
Amount Ingredient
1/2 cup butter or margarine
1 1/4 cups brown sugar
2 eggs
2 tablespoons bourbon
2 squares unsweetened chocolate, melted
1 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
3/4 cup coarsely chopped pecans
Powdered sugar
Pecan halves, for garnish, optional
Preparation Instructions:
Beat together the butter and sugar until
creamy. Beat in eggs, one at a time.Stir in the bourbon and melted chocolate.
In another bowl, combine the flour,
cinnamon, nutmeg, baking powder and pecans.Stir the flour mixture into the butter
mixture. Combine evenly.Pour into a buttered 8-by-8 inch baking
pan.Bake at 350 degrees for 25 minutes.
Cool on a rack before cutting into 12
bars.Sprinkle with a little powdered sugar.
Garnish with pecan halves, if desired.