Recipe Talk

looking for the mccall's great american recipe card for seafood paella and the guacamole. i have many of the cards and would be happy to share.

Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

1 medium tomato, peeled

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1 teaspoon salt

1/8 teaspoon pepper

Cauliflowerets

Celery sticks

Carrot sticks

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Makes 8 servings.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

1/2 jar (4-oz.) pimientos

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet; brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano; saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron; cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp; spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve; Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

4 Tbs salad oil

1 Tbs margarine

1 cup long grain white rice

1 tsp salt

1 bay leaf

1 chicken bouillon cube

2 cloves garlic, chopped

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

2 large tomatoes. peeled

1/2 cup pimiento green olives, sliced

2 tsp paprika

1/8 tsp. cayenne pepper

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water; bring to boiling. Ad shrimp; cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube; bring to boiling; reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper; cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture; stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8

Do you have the cheesecake recipe from the collection?