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8 thick loin porkchops 1 onion 3 apples |
salt & pepper 1/2 cup brown sugar 1/4 cup water |
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Trim excess fat from porkchops. Brown slowly in a skillet. Place porkchops in large baking dish. Slice onion and place on top of chops. Add thick slices of apples (leave skin on), covering chops. Season with salt and pepper. Sprinkle with brown sugar. Add 1/4 cup of water, cover and bake at 350 degrees for 1 hour.
Remove
from oven and serve |
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Stuff and truss turkey; brush skin with cooking fat. Place breast up on a rack in a shallow open pan. Cover turkey with fat-moistened cheesecloth, large enough to cover top and drape down on all sides. Place in preheated oven, 235 degrees F. Do not sear; do not add water; do not cover. Basting is unnecessary, but if cloth dries during cooking, moisten it with drippings in pan. When meat thermometer registers 190 degrees F. (20 minutes before turkey should be done) test for doneness. Press fleshy part of drumstick between fingers; meat should feel very soft; or move drum-stick up and down; it should move readily or twist out of joint. |
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Roasting
Time (stuffed ready-to-cook weight): 4 to 8 lb. turkey 3 to 4 hours 8 to 12 lb. turkey 4 to 5 hours 12 to 16 lb. turkey 5 to 6 hours 16 to 20 lb. turkey 6 to 7-1/2 hours 20 to 24 lb. turkey 7-1/2 to 9 hours |
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1/4 cup flour 3/4 tsp. salt few grains pepper 6 chicken breasts 1 tsp. ginger |
1/3 cup cooking oil 1 can (10-3/4 ounce) condensed cream chicken soup 1/2 can light cream 1/4 cup sliced ripe olives |
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Combine flour, salt, pepper and 1/2 tsp. ginger. Coat chicken with flour mixture. Brown chicken on both sides in hot oil in electric skillet. Cover and cook slowly until tender, approximately 45 minutes. Remove chicken. Combine 1/2 tsp. ginger with flour mixture left from coating. Add soup, cream and olives. Stir into drippings in pan. Cook till thickened. Return chicken to skillet and spoon sauce over it and heat thoroughly. Serves 6. |
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1 can salmon 1/2 cup sliced celery 1/4 cup green peppers 1/4 cup onion greens |
2 tbsp. butter 1 can chicken soup 1 cup milk
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Drain salmon. Cook next 3 ingredients in the butter until tender. Stir in salmon and 1/4 cup of the soup. Sauce: Add milk to reserved juices to make 1/2 cup, add soup and 1 tsp. lemon juice. Bake for 25-30 minutes at 400 degrees. |
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2 cups corn flakes or 1/2 cup corn flake crumbs 1 tbsp. butter or margarine, melted 1-1/4 cups (10-1/2 ounce) condensed cheese soup 1/2 cup milk |
2 cups cooked rice 1 cup (7 ounce) tuna, drained and flaked 1/4 cup chopped parsley |
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If using corn flakes, crush into fine crumbs. Combine with melted butter. Set aside. Combine cheese soup and milk. In greased 1-1/2 quart baking dish, arrange layers of rice, tuna, parsley and cheese soup mixture; repeat layering. Sprinkle corn flake crumbs over tuna mixture. Bake in hot oven (425 degree) about 15 minutes or until thoroughly heated. Serve at once. Serves 4. |
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2 lbs. beef 1 medium onion, chopped 2 cans (14 ounce) spaghetti sauce 5 ounces can mushrooms with liquid |
10 pieces lasagne 1/2 lb. mozzarella cheese, sliced grated parmesan cheese salt, pepper, garlic pat and oregano to taste |
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Brown in large frying pan, stirring to break up pieces, drain any excess fat, add onion, green pepper, spaghetti sauce, mushrooms and seasonings to taste. Simmer about 1/2 hour, until thick. Cook lasagne in boiling water according to directions. Drain, rinse with hot water and again drain. Layer sauce, lasagne and mozzarella cheese in a shallow baking dish. Have sauce on bottom and top. Sprinkle with parmesan if desired, refrigerate until needed. Bake at 350 degrees about 35 minutes. Serves 6. |
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1/4 cup chicken fat or butter 1/3 cup all-purpose flour 1 1/2 teaspoons salt 1/8 teaspoon pepper 1 1/2 cups milk 1 1/2 cups cooked white or wild rice |
2 cups cut-up cooked chicken or turkey 1 can (3 ounces) sliced mushrooms, drained 1/3 cup chopped green pepper 2 tablespoons chopped pimiento 1/4 cup slivered almonds Snipped parsley |
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Heat oven to 350 degrees. Melt chicken fat in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased baking dish, 10x6x1-1/2 inches, or 1-1/2 quart casserole. Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley. Chicken broth can be made by dissolving 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth. |
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1 can (10-3/4 ounce) tomato soup 2 lb. ground beef 1/4 cup bread crumbs 1 egg 1/4 cup chopped onions |
1 tsp. salt 1/4 tsp. each pepper, sage, crushed thyme leaves 1 tbsp. shortening 2 to 4 tbsp. water |
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Mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion, salt, 1/8 tsp. each, pepper, sage and thyme. Shape firmly into 6 mini meat loaves. In skillet brown loaves in shortening, pour off fat. Stir in remaining soup and seasoning and water. Cover, cook over low heat 20 minutes or until done. Stir occasionally. Serve with parsleyed potatoes and broccoli if desired. |
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1/2 cup all purpose flour 4 tsp. salt 1/4 tsp. pepper 3 oxtails (2 - 3 lbs.) 1/4 cup fat 1 bay leaf 4 whole black peppers 3 large onions, sliced 1 tsp. curry powder (optional) |
6 cups water 2 cups sliced, pared carrots 1 cup sliced celery 1/2 lb. mushrooms 1/4 tsp. paprika 4 cups oxtail liquid 1/4 lb. medium noodles |
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In a bag or bowl, combine 1/4 cup flour, 2 tsp. salt, 1/8 tsp. pepper and 1 tsp. curry powder. Toss oxtails in flour mixture; then saute in hot fat in a dutch oven until browned on all sides. Add bay leaf, black pepper, onions, water; simmer slowly till very tender, 3 to 4 hours. Remove meat from bones. (For best results do this the day before, refrigerate meat and liquid until used.) Make sauce; with spoon, skim all fat from liquid. In 2 tbsp. of this fat, saute carrots and celery 5 minutes. Halve mushrooms, saute with carrots and celery 1 minute. Sprinkle with combined 2 tsp. salt, 1/8 tsp. pepper, paprika, 1/4 cup flour; toss well. Slowly stir in oxtail liquid, simmer, covered for 1/2 hour or until vegetables are done. Meanwhile, cook noodles. Add oxtail meat to sauce; heat. Serve on noodles. 6 servings. |
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1 Tbl. vegetable oil 1 1/2 lbs. boneless skinless chicken breasts, cut into 1" cubes 1 onion, cut into small dice 1 red bell pepper, cut into small dice 1 (14-oz.) can pineapple chunks with juice 1 Tbl. cornstarch 1 Tbl. soy sauce 3 Tbl. white wine vinegar 1/3 cup sugar 1/3 cup chicken broth A couple drops red food coloring (optional) Cooked rice Heat oil in a nonstick skillet over medium-high heat. Add chicken and sauté until lightly golden, about 5 minutes. Add onion and bell pepper; sauté until vegetables begin to soften; about 5 more minutes. Add pineapple chunks and their juice. Mix well; reduce heat to a simmer and cover. Meanwhile, in a bowl combine cornstarch, soy sauce, vinegar, sugar, chicken broth, and food coloring . Mix well to remove any lumps. Add sauce mixture to chicken. Mix well and simmer until thickened, about 7 minutes. Serve over rice. Serves 4 |
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1 large sweet Spanish onion 3 ribs celery, cut diagonally in 1/8" thick slices 1 1/2 cups sliced broccoli 1 cup sliced mushrooms 2 carrots, cut diagonally in 1/8" thick slices 1/2 pd. boneless lean beef, sliced crosswise in thin slices 2 tsp. cornstarch 2 tbsp. soy sauce 1/2 cup beef or chicken broth 1/4 tsp. ginger 3 tbsp. oil 1 clove garlic, minced Peel and thinly slice onion. Arrange on platter with remaining vegetables and beef. (Beef will slice best if partially frozen) Combine cornstarch, soy sauce, broth and ginger. Set aside. Heat oil in wok or skillet over high heat. Add beef and garlic. Stir-fry until lightly browned. Remove from pan. Add vegetables. Stir-fry 3-4 minutes or until tender-crisp. Return beef to pan. Add cornstarch mixture. Cook, stirring, until sauce boils and thickens. Delicious served over rice. Makes 4 servings. |
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