Recipe Talk

My friend straighten up the closet and my favorites got " lost" somehow..?

Hi,

I own a blog on my own wherein I write about different recipes.

Please check this link for Stuffed Meatloaf Recipe with Spinach and Tomato

http://dinnerecipesideas.blogspot.com/2014/04/stuffed-meatloaf-recipe-with-spinach.html

Subject: McCall's Roast Meat Loaf OUR RICH HERITAGE (19a)

McCall's Roast Meat Loaf
McCall'sGreat American Recipe Card Collection

3 eggs

1 1/2 teasp salt

1/4 teasp pepper

1/4 teasp dried thyme

1/4 teaspoon nutmeg

Pinch of cloves

1/4 cup milk

1/4 cup sour cream

1 cup soft white bread crumbs

1 1/2 lbs ground beef

1/4 lb ground pork

1/4 lb ground veal

2 tablespoons finely chopped onions

2 tablespoons chopped parsley

2 tablespoons chopped celery leaves

1 teaspoon chopped chives

1/4 teaspoon finely chopped garlic

6 slices bacon

1/2 cup chili sauce

2 tablespoons brown sugar

1/4 teaspoon dry mustard

1.Preheat oven to 350F.

2.In large bowl, beat eggs with salt, pepper, thyme ,nutmeg,
and cloves until well mixed. Stir in milk, sour cream, and bread crumbs.
Let stand 5 minutes to permit bread crumbs to absorb moisture.

3.Add beef, pork, veal, onions, parsley, celery leaves
, chives, and garlic; mix lightly until well blended.

4 Turn mixture into large, shallow pan. Moisten hands with water.
Shape meat mixture into loaf about 8 by 3 by 2 1/2 inchs. Place bacon
strips over top. Bake 45 minutes.

5. In small bowl, combine chili sauce, brown sugar, and dry mustard; mix well.
Use some to glaze top and sides of meat loaf.
Bake 30 minutes longer, brushing serveral times with glaze.
Remove to heated platter. If desired, garnish loaf with chopped parsley.
Makes 6 to 8 servings.

McCall's Luscious Low Cost Meals
VOLUME 10 #

Poultry page 32

McCall's LO MEIN

1 whole chicken brest

1 1/4 lb

Water Salt

1 package (8oz) very thin vermicelli

2 tablespoons salad oil

1 bunch scallions, sliced

1/3 cup soy sauce

1 tablespoon cornstarch

1 can (16oz) bean sprouts, drained,

or 1/2 lb fresh bean sprouts, rinsed and drained

2 cups shredded lettuce

1 tablespoon chopped pimiento (optional)

1. Bone chicken breast, reserve the bone and skin.
Slice meat into thin slices, set aside. Place bones and
skin in 1 1/4 cups water in small saucepan. Simmer 15 mins.
Strain into a cup. If necessary, and if necessary add water to make 1 cup,
reserve. Discard bone and skin.

2. Bring 3 quarts water to boiling. Add 1 tablespoon
salt and vermicelli; boil 3 minutes. Drain well.

3. Heat oil in large skillet. Saute chicken until golden on all sides.
Add scallions; saute 1 minute longer. Add reserved chicken broth.
Bring to a boil.

4. Mix soy sauce and cornstarch. Stir into chicken mixture. Cook until sauce
thickens and clear. Fold in bean sprouts, 1 1/2 cups lettuce and the vermicelli.
Heat, stirring, until lettuce is wilted and mixture is well combined.
Garnish with chopped pimiento.

Makes 6 servings

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McCall's Great American Recipe collection

Banana Sour Cream Cake

Group 17, Card 77

For one 10-inch cake, 12 servings, you will need:

1 cup granulated sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed ripe bananas

3/4 cup sour cream

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1 cup quick or old-fashioned oats

1 cup chopped nuts (walnuts, pecans)

Chopped nuts or chocolate sprinkles, for garnish, optional

Glaze:

1 cup powdered sugar

1 1/2 Tbsp. milk

Preparation:

1. In large bowl, cream sugar and butter. Add eggs; beat until smooth.
2. Beat in mashed banana, sour cream and vanilla.
3. Stir together flour, baking powder, baking soda and cinnamon. Beat into banana mixture until smooth.
4. Stir in oats and nuts.
5. Pour batter into a greased 10-inch Bundt or tube pan.
6. Bake at 350F for 35 to 45 minutes, or until toothpick inserted in center comes out clean.
7. Allow cake to cool in pan 15 minutes. Then remove to cooling rack.
8. combine powdered sugar and milk for glaze.
9. Drizzle with glaze and sprinkle nuts or chocolate sprinkles over cake before serving.

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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 170°F.

8. Sprinkle with parsley.

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McCalls Chicken Basin Street

Creole Country Card (4R)

Chicken Basin Street

2 tablespoons butter or margarine

3 to 3 1/2 lbs ready to cook broiler, cut up

1 cup sliced onions

2 cloves garlic, crushed

2 tablespoons flour

1 can (1lb) tomatoes, undrained

1 teaspoon dried thyme

2 teaspoons chopped parsley

2 bay leaves

1/4 teaspoon Tabasco

1 1/2 teaspoons

3 cup chopped green bell peppers

Steamed Rice

1. In hot butter skillet, saute chicken until golden brown. Remove pieces as they brown.

2. Add onion and garlic to drippings, and saute until soft-about 5 minutes. blend in flour till smooth.
Remove from heat.

3. Stir in tomatoes, thyme, parsley, bay leaves, salt and Tabasco. Add browned chicken pieces.

4. Cook over low heat; covered but stirring occasionally, 15 minutes.

5. Add green peppers. Cook over low heat, covered 30 minutes longer, or until cjicken is tender. Serve over steamed rice.

Makes 4 servings

Steamed Rice

1 cup raw, converted white rice

2 1/2 cups water

1 teaspoon salt

2 tablespoons butter

1 tablespoon peanut oil

In heavy, 3 qt. sauce pan with lid, combine rice, water and salt. Bring to boiling; reduce heat to very low.
Fold kitchen towel in quarters; place over pan; cover with lid. Cook 25 to 30 minutes (rice should be tender and water absorbed).
Add butter; and stir with fork. Turn into a heated dish.
Makes 4 to 6 servings.

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

Lancaster Oatmeal Cookies

Group 16, Grandma’s Cookies, Card 24

Preparation time: 15 min.

Baking time: 15 min.

Oven temperature: 375°F

For 4 dozen cookies you will need:

2 cups all-purpose flour

1 cup brown sugar

1 cup rolled oats

1 tsp. baking powder

¼ tsp. cinnamon

½ cup butter or margarine

½ cup raisins

½ cup walnuts or black walnuts

1/3 cup sour cream or plain yogurt

1 egg, beaten

3 Tbsp. molasses

1 tsp. baking soda

Preparation:

In a bowl, combine the flour, brown sugar, oats, baking powder and cinnamon.
Cut in the butter until mixture is evenly distributed.
In a food processor or blender, chop the raisins and nuts.
Stir together the sour cream and egg. Mix molasses and baking soda. Stir into the sour cream mixture.
Add to the flour mixture. Stir into a stiff batter.
Chill in the freezer for 15 minutes until easier to handle.
Shape into walnut-sized balls (using slightly wet hands makes it easier).
Place 2 inches apart on a lightly greased baking sheet. Flatten cookies with back of spoon.
Bake at 375°F for 15 minutes until a rich golden brown. (After 10 minutes, the cookies will look done, but they are better cooked an extra 3 to 5 minutes.)

Hollie Seumae

McCall's

from McCall's cooking school, "Pan-Style Meatloaf", it is formed & baked in an 8 1/2" cast iron skillet.

Skillet Meat Loaf (McCalls')
1 egg
1 C milk
3 slices white bread, cut into 1/4"
cubes
1/2 tsp. dried savory leaves
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. celery salt
1 Tbsp. Worcestershire sauce
1 Tbsp. vegetable oil
1/2 C. finely chopped onion
1 lb. ground beef chuck
1 lb. lean ground pork
GLAZE:
1/2 C. bottled chili sauce
2 Tbsp. brown sugar
1/2 tsp. dry mustard
1. Preheat oven to 350 deg. Combine egg & milk, beat slightly. Stir in bread cubes & seasonings, mix well, set aside.
2. In a small skillet, saute onion in oil until softened, but not browned.
3. Combine bread mixture, meats & onion in large bowl until well combined.
4. Turn meat mixture into a lightly greased 8 1/2" oven-proof skillet. Pat meat to fit skillet, mounding slightly in center.
5. Bake in preheated oven for 60 minutes. Remove from oven & drain off fat. Brush top with chili-sauce glaze. Return to oven & bake 15 minutes longer. Remove from oven & let meatloaf sit 10 minutes before cutting into wedges to serve. Makes 8 servings.

cali