This recipe sounds truly revolting. It was in an article entitled Visible Treats- "a quartet of desserts anyone would be proud to display at a meal's end". There is a photo of some of the desserts in various clear glass dishes. Thank goodness this particular recipe was not pictured.
Fresh Banana Pudding
2 hard-cooked eggs, peeled
2 medium-sized ripe bananas, peeled (is it really necessary to tell you to peel eggs and bananas?)
1 cup creamed cottage cheese
2 tablespoons lemon juice
1 tablespoon honey
Place all ingredients in an electric blender, cover and blend at high speed until smooth. Spoon into 4 individual dishes and chill 1 hour or more. Makes 4 servings.
Recipe from special edition magazine Redbook's Cooking With Pleasure, 1976.
Sweet 'n Sour Ravioli with Ham
Here is another`recipe from Money Saving Meals magazine. I think is is even more weird than the previous recipe. It is right up there with this previous ravioli post.
Sweet 'n Sour Ravioli with Ham
2 cups diced cooked ham
1/4 cup chopped onion
2 tablespoons butter or margarine
1 can (1-lb.) sliced pineapple
1/4 cup brown sugar
3-4 tablespoons cider vinegar
2 cans (15 oz. each)
Bite-sized beef ravioli in tomato & meat sauce
4 large, pitted prunes ( yup, I am not making this up)
Saute ham and onion in butter. Stir in 1/2 cup pineapple syrup, brown sugar and vinegar. Bring to a boil. Add Mini Ravioli. Cover and simmer 5 minutes. Top with 4 pineapple slices and place a prune in the center of each slice. Simmer 5 minutes longer. Serves 4.
Sweet 'n Sour Ravioli with Ham
2 cups diced cooked ham
1/4 cup chopped onion
2 tablespoons butter or margarine
1 can (1-lb.) sliced pineapple
1/4 cup brown sugar
3-4 tablespoons cider vinegar
2 cans (15 oz. each)
Bite-sized beef ravioli in tomato & meat sauce
4 large, pitted prunes ( yup, I am not making this up)
Saute ham and onion in butter. Stir in 1/2 cup pineapple syrup, brown sugar and vinegar. Bring to a boil. Add Mini Ravioli. Cover and simmer 5 minutes. Top with 4 pineapple slices and place a prune in the center of each slice. Simmer 5 minutes longer. Serves 4.
Grapefruit Sausage Kraut
This recipe is so weird I really don't know what to say about it. I have the feeling it must have come from some Citrus Commission because it specifies Florida grapefruit. I don't see how anyone else would think of combining grapefruit, cabbage and sausage. I guess it is possible that the acid from the grapefruit juice gives the cabbage a kraut-like flavor but I am not about to try it.
Grapefruit Sausage Kraut
1 tablespoon salad oil
1 onion, chopped
1 1/2 pounds sweet sausage
1 green cabbage, shredded
2 teaspoons sugar
2 teaspoon dill seed
1/2 teaspoon salt
1 1/2 cups Florida grapefruit juice
2 Florida grapefruit, sectioned
Heat oil in large saucepan or Dutch oven. Add onion and cook until tender, but not brown. Cut sausage into 1-inch pieces. Add to pan and cook until browned on all sides. Add shredded cabbage; cover and cook until cabbage begins to wilt, about 10 minutes. Remove cover, stir and continue to cook over low heat, uncovered, 20 minutes; stir occasionally. Add grapefruit sections and heat. Makes 6 servings.
From Money Saving Meals Magazine Winter 1974
Grapefruit Sausage Kraut
1 tablespoon salad oil
1 onion, chopped
1 1/2 pounds sweet sausage
1 green cabbage, shredded
2 teaspoons sugar
2 teaspoon dill seed
1/2 teaspoon salt
1 1/2 cups Florida grapefruit juice
2 Florida grapefruit, sectioned
Heat oil in large saucepan or Dutch oven. Add onion and cook until tender, but not brown. Cut sausage into 1-inch pieces. Add to pan and cook until browned on all sides. Add shredded cabbage; cover and cook until cabbage begins to wilt, about 10 minutes. Remove cover, stir and continue to cook over low heat, uncovered, 20 minutes; stir occasionally. Add grapefruit sections and heat. Makes 6 servings.
From Money Saving Meals Magazine Winter 1974
Subscribe to:
Posts (Atom)
