2-1/2 broiler chicken, cut up
3 tablespoons oil
1/2 cup dill pickle juice
1/2 cup water
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 medium dill pickle, diced
2 cups hot cooked rice
In large skillet brown chicken in oil. Drain chicken on paper towels and discard fat. Combine pickle liquid, water and seasonings in same skillet and add chicken. Cover and simmer 15 minutes. Add pickle and cook 5 minutes longer or until chicken is tender. Serve over rice.
1 tablespoon grated orange peel
1 cup orange juice
1 tablespoon Tabasco brand Pepper Sauce
At first glance this looks like a lovely fresh fruit cup. It is up to the point that they added the canned tuna. Yummy slices and wedges of fresh fruit with a refreshing yogurt fruit dressing. Why did they ruin it with tuna? The fact that it is from the Starkist Sensational Tuna book is a clue. Another example of trying too hard to find a use for your product.
Tuna & Fresh Fruit Salad
Lettuce leaves (optional)
1 can (12-1/2 ounces) StarKist Tuna, drained and broken into chunks
4 cups slices or wedges fresh fruit
1/4 cup slivered almonds (optional)
1 container (8 ounces) lemon, mandarin orange or vanilla low-fat yogurt
2 tablespoons orange juice
1/4 teaspoon ground cinnamon
Line a large platter or 4 individual plates with lettuce leaves if desired. Arrange tuna and desired fruit in a decorative design over lettuce. Sprinkle almonds over salad if desired.
For Fruit Dressing, in a small bowl stir together yogurt, orange juice and cinnamon until well blended. Serve dressing with salad. Makes 4 servings.
Devilish Corn Sauce
"Great news for corned beef!" Not!
1 No 303 can (17 oz.) Del Monte Brand Cream Style Corn
2 tablespoons prepared horseradish
1 teaspoons prepared mustard
1/4 cup Del Monte Fresh Cucumber Pickle Chips
2 tablespoon pickle liquid
Heat Del Monte Cream Style Corn to a simmer. Add the rest of the ingredients. Taste; then salt and pepper if needed, but don't over salt. Ladle over "boiled dinner of corned beef and cabbage, onions, carrots." Serves 4 to 6. For fun, you could serve the bowl of corn sauce as shown, nested in outer leaves of a Savoy cabbage.
No amount of cabbage garnish is going to make this recipe fun to eat.
Lobster Tails with Sherry Stuffing
"Can a working girl (born Leo, child of adventure) achieve a gourmet meal on a week-day night? Absolutely, when she keeps Stove Top Stuffing Mix on the shelf and this quick, successful recipe handy in the kitchen."
6 large lobster tails
1 package (6 0z.) Stove Top Chicken Flavor Stuffing Mix
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 tablespoons dry sherry wine
1 teaspoon salt
Fill a large skillet 1-inch deep with salted water and bring to a boil. Arrange lobster tails in skillet. Bring again to a boil. Cover and simmer about 6 minutes. Drain, reserving 1-1/2 cups of the liquid for a sauce. With scissor, cut away thin undershell of lobster tails. Remove meat and cut into small chunks. Place empty shells in shallow baking dish; keep warm in oven.
Prepare stuffing mix as directed on package. Meanwhile, melt 2 tablespoon butter in large sauce pan over low heat. Stir in lobster meat. Sprinkle with flour. Slowly stir in reserved liquid. Cook over low heat until mixture is thickened. Add sherry and salt. Stir in prepared stuffing and heat. Spoon the stuffing mixture into lobster shells. Makes 6 servings.
From Have A Beautiful Meal... with Stove Top Brand Stuffing Mix.
1/2 cup margarine, melted
3/4 cup buttermilk
2 teaspoons vanilla
2 cups sifted flour
1-1/2 cups sugar
1 teaspoon soda
2 teaspoons cinnamon
1/2 teaspoons salt
1 (13-1/4 oz.) can crushed pineapple, drained plus reserve juice for glaze
1 cup shredded, raw rutabaga
1/2 to 1 cup chopped walnuts
1 cup flaked coconut
In large bowl, combine eggs, margarine, buttermilk, and vanilla. Sift together dry ingredients; add to creamed mixture. Drain pineapple well. Fold pineapple, rutabaga, walnuts, and coconut into batter. Bake in a greased and floured 9 cup Bundt pan at 350 degrees for 40-50 minutes or until cake tests done. Cool in pan 10-15 minutes, turn out on wire rack or serving plate to complete cooling. Top with a glaze made with powdered sugar and pineapple juice.
From 300 Delicious Ways To Use Your Bundt Pan.
Tuna-Noodle Luncheon Mold
1 tablespoons salt
2 quarts boiling water
1/2 pound San Giorgio medium egg noodles
1 3 ounce package lemon-flavored gelatin
1 cup hot water
1 cup cold water
1 teaspoon salt
1 cup pineapple juice
1-1/2 cups grated carrots
1 cup drained canned crushed pineapple
2 7 oz. cans drained solid pack tuna
1/4 cup finely chopped parsley
Add 1 tablespoon salt to rapidly boiling water. Cook noodles according to package instructions. Drain in colander. Combine gelatin and 1 cup hot water. Stir until gelatin is dissolved. Add 1 cup cold water and pineapple juice. Chill until slightly thickened. Fold in carrots, pineapple, tuna which has been broken into pieces with a fork, parsley, 1 teaspoon salt and cooked noodles; mix well. Turn into oiled 2 quart mold and chill until firm. Unmold and garnish with carrots and green pepper flowers, if desired. Serves 6-8.
From How to play Pick-aroni copyright 1957 San Giorgio Macaroni Inc.
1 can (1 lb. 12 oz.) sauerkraut
2 teaspoons grated orange peel
1 teaspoon caraway seeds
1/2 cup raisins
1/2 cup orange juice
Salt and pepper
2 whole oranges
2 teaspoons melted butter
Drain sauerkraut, then combine with orange peel, caraway seeds, orange juice and salt and pepper depending on the saltiness of the sauerkraut. Turn into 1-1/2 quart casserole, cover and bake for 1 hour at 350 degrees. While casserole is baking, peel oranges cutting away all the membranes and remove seeds. Carefully lift out orange section. After sauerkraut has baked, arrange slices on top and drizzle with milted butter. Return to oven and bake for 10 more minutes.
2-1/2 to 3 pounds broiler-fryer pieces
1 chicken bouillon cube
2/3 cups hot water
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 small onion, cut into rings
1/4 cup sliced celery
1 can (16 oz.) bean sprouts, drained
1/2 green pepper, cut into strips
6 tablespoons dill pickle liquid (drained from dill pickles)
1/2 cup sliced dill pickles
Place chicken on broiler rack about 3 to 4 inches from source of heat. Brush chicken with 1 tablespoon dill pickle liquid and broil until chicken is brown. Turn chicken over, brush again with 1 tablespoon of pickle liquid and broil until chicken is brown. Transfer chicken to a baking dish. Dissolve bouillon cube in water and combine with 1/4 cup pickle liquid, soy sauce and seasonings; pour over chicken. Add dill pickles to baking dish and bake in 325 degree oven 25 minutes. Add the remaining vegetables to baking dish and continue baking for about 15 minutes or until chicken is tender. Makes 4 servings.
Start heating oven to 375 degrees. Cut top from 6 large round hard rolls; scoop out soft part. Spread inside of each roll with soft butter or margarine. Into rolls, spoon 1 can spaghetti in tomato sauce with cheese. Top with 2 cans (2 cups) chunk-style tuna. Sprinkle with 2 tablespoons grated Parmesan cheese. Spoon another can of spaghetti on top. Sprinkle with 2 tablespoon Parmesan, 1 teaspoon dried rosemary. Dot with butter. Bake 15 minutes.
Mock Fruit Soup
1 can (1 lb. 1 oz.) fruit cocktail, drain and reserve 1 cup syrup (adding water if necessary)
2 tablespoons cornstarch
1 cup orange juice
2 tablespoons orange liqueur, if desired
In medium saucepan, gradually add reserved 1 cup syrup to cornstarch; stir until smooth. Add remaining ingredients and fruit cocktail. Heat through. Serve warm. If desired, top with toasted slivered almonds. 4 to 5 servings.
Eggs with Cucumbers
1 tablespoonful Crisco
1 large cucumber
1/2 cupful stock
1 tablespoon tomato pulp
Salt and pepper to taste
1 cupful tomato sauce
Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepan, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot.