This recipe is one of those with what I call the ingredient that does not belong. Betty Crocker was trying too hard when they came up with this recipe. Potatoes in a Waldorf Salad sounds truly repulsive to me.
1 package Betty Crocker julienne potatoes
1 to 2 medium apples, diced
1 cup cut-up dates
1 cup broken walnuts
1 medium stalk celery, sliced
1/2 cup mayonnaise or salad dressing
1/2 teaspoon curry powder
Lettuce cups, if desired
Prepare potatoes as directed on package for Stove Top Method except- omit margarine. Pour into large bowl, cover and refrigerate until chilled.
Stir apples, dates, walnuts and celery into potatoes. Mix mayonnaise and curry powder, toss with potatoe mixture. Cover and refrigerate at least 2 hours. Serve in lettuce cups. 6 servings.
From: Silver Anniversary Recipe Collection- Betty Crocker Potatoes. 1984
Apple Appetizer or apples unappetizing
This time of year you tend to see lots of apple dip recipes on the food blogs. Usually they have carmel and cream cheese or some variation of the theme. This recipe goes very far off the beaten path- way too far. Imagine what this dip would look like. With the pink deviled ham and pimiento then the curdy cottage cheese and black olives, YUK the image is not appetizing. I also can not imagine how they thought this would taste good with apples.
1 cup creamed cottage cheese
1 small can deviled ham
1 teaspoon grated onion
2 tablespoons chopped black olives
1 tablespoon minced pimiento
2 teaspoons dry sherry
3 unpeeled red eating apples cut in wedges
Combine all ingredients except apples and mix well Pile in a small bowl and surround with apple wedges.
Using cocktail picks dip wedges in mixture. Makes about 1 1/2 cups.
From: Woman's Day Collector's Cook Book
1 cup creamed cottage cheese
1 small can deviled ham
1 teaspoon grated onion
2 tablespoons chopped black olives
1 tablespoon minced pimiento
2 teaspoons dry sherry
3 unpeeled red eating apples cut in wedges
Combine all ingredients except apples and mix well Pile in a small bowl and surround with apple wedges.
Using cocktail picks dip wedges in mixture. Makes about 1 1/2 cups.
From: Woman's Day Collector's Cook Book
Pork and Clam Loaf
This is wrong, is the thought that popped into my head when I read this recipe. I know that certain recipes such as Paella have sausage, not breakfast sausage though, and maybe clams. However the thought of them together as a meatloaf is just too weird for me.
Pork and Clam Loaf
1 1/2 pound sausage
2 cans minced clams and juice
1 cup finely diced onions
2 cups cracker crumbs
3 eggs, beaten
1 cup milk
Combine all ingredients; form into loaf. Bake at 350 degrees for 1 hour, Yield: 8 servings.
Recipe from: Favorite Recipes of The Great Northwest, Meats Edition 1967
Pork and Clam Loaf
1 1/2 pound sausage
2 cans minced clams and juice
1 cup finely diced onions
2 cups cracker crumbs
3 eggs, beaten
1 cup milk
Combine all ingredients; form into loaf. Bake at 350 degrees for 1 hour, Yield: 8 servings.
Recipe from: Favorite Recipes of The Great Northwest, Meats Edition 1967
Tasty 'Tater Tidbits
I starting laughing when I came across this recipe. It sounds like what a lot of people would call Redneck. Bologna and tater tots as an appetizer. Yes, very Redneck. One of the reasons I thought this was funny was the cookbook I found it in: Famous Brands Great Vegetables Dishes. I really don't consider a Tater Tot a vegetable, but I guess it is a potato product.
Tasty 'Tater Tidbits
Makes 18 appetizers
6 slices Armour Star Bologna, cut in thirds
18 frozen shredded potato rounds, thawed
1/4 cup barbecue sauce
Heat oven to 400 degrees. Wrap bologna piece around each potato round. Thread bologna-potato rounds on skewers; brush with barbecue sauce. Bake at 400 degrees for 10 minutes.
Tasty 'Tater Tidbits
Makes 18 appetizers
6 slices Armour Star Bologna, cut in thirds
18 frozen shredded potato rounds, thawed
1/4 cup barbecue sauce
Heat oven to 400 degrees. Wrap bologna piece around each potato round. Thread bologna-potato rounds on skewers; brush with barbecue sauce. Bake at 400 degrees for 10 minutes.
Fresh Banana Pudding
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.
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
Eggplant Quick Bread
There are plenty of quick bread recipes out there that include fruits or vegetables; zuchinni, banana, carrot, tomato even beets. Never saw one with eggplant before though. It was probably thought up by some gardener that had an overabundance of eggplants in the garden. They must have been desperate to use them up to put them in a quick bread.
Eggplant Quick Bread
2 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup oil
1 cup honey
2 eggs
2 cups grated and drained raw eggplant
Dates, raisins and nuts, if desired
Beat eggs, oil and honey together until well mixed. Add flour, baking powder and salt. Beat until moistened. Fold in eggplant. Add chopped dates, nuts and raisins, if desired. Pour into oiled and floured loaf pan Bake at 350 degrees for 40 minutes.
From Women's Circle Home Cooking- recipe submitted by Ruth Hall
Eggplant Quick Bread
2 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup oil
1 cup honey
2 eggs
2 cups grated and drained raw eggplant
Dates, raisins and nuts, if desired
Beat eggs, oil and honey together until well mixed. Add flour, baking powder and salt. Beat until moistened. Fold in eggplant. Add chopped dates, nuts and raisins, if desired. Pour into oiled and floured loaf pan Bake at 350 degrees for 40 minutes.
From Women's Circle Home Cooking- recipe submitted by Ruth Hall
Corny-Chili Pie- Corny as in popcorn!
This recipe not surprisingly come from a popcorn cookbook; Popcorn Potpourri by Larry Kusche.
The book has quite a few tasty sounding recipes for sweet and savory popcorn treats. But then it ventures to where popcorn should not go. Yet another case of trying to use an ingredient where it doesn't belong. There are recipes using ground crushed popcorn in things that would traditionally use bread crumbs. OK maybe you could get away with that but why bother. Then things go truly wrong with Corny-Chili Pie.
Corny Chili Pie
1 (10 oz.) can chili-hot-dog sauce
1 qt. popped popcorn
1 (10 oz.) pkg. corn-bread mix
1 qt. popped popcorn
1 egg
1/2 cup milk
1 (8 oz.) can whole kernel corn, drained; reserve 1 tablespoon liquid
Preheat oven to 425 degrees. Butter a 9x13 in baking pan. Mix chili-hot-dog-sauce and 1 quart of popcorn. Spread evenly in buttered baking pan. In a mixing bowl, add and mix thoroughly the corn bread mix, remaining 1 quart of popcorn, egg, milk corn and tablespoon of corn liquid. Place in a layer over chili-popcorn mixture. Bake for 20 minutes or until a cake tester can be clean from the center. Makes 6 servings.
This sounds truly wretched to me. Just because it makes 6 servings does not mean you could find six people willing to try this recipe!
The book has quite a few tasty sounding recipes for sweet and savory popcorn treats. But then it ventures to where popcorn should not go. Yet another case of trying to use an ingredient where it doesn't belong. There are recipes using ground crushed popcorn in things that would traditionally use bread crumbs. OK maybe you could get away with that but why bother. Then things go truly wrong with Corny-Chili Pie.
Corny Chili Pie
1 (10 oz.) can chili-hot-dog sauce
1 qt. popped popcorn
1 (10 oz.) pkg. corn-bread mix
1 qt. popped popcorn
1 egg
1/2 cup milk
1 (8 oz.) can whole kernel corn, drained; reserve 1 tablespoon liquid
Preheat oven to 425 degrees. Butter a 9x13 in baking pan. Mix chili-hot-dog-sauce and 1 quart of popcorn. Spread evenly in buttered baking pan. In a mixing bowl, add and mix thoroughly the corn bread mix, remaining 1 quart of popcorn, egg, milk corn and tablespoon of corn liquid. Place in a layer over chili-popcorn mixture. Bake for 20 minutes or until a cake tester can be clean from the center. Makes 6 servings.
This sounds truly wretched to me. Just because it makes 6 servings does not mean you could find six people willing to try this recipe!
Sweet-Sour Baked Chicken
I found this recipe when going through my file of vintage chicken recipe clippings. It sure doesn't strike me as an average sweet-sour recipe. However I suppose it makes some sense because sweet pickles are obviously sweet and sour from the sugar and vinegar they are made with. If you get past the idea of sweet-sour in terms of a Asian dish, this might be good. However if you told people you were serving chicken with a barbecue and pickle sauce I am sure they would think it was weird.
Sweet-Sour Baked Chicken
1 broiler-fryer (2 1/2 to 3 lb.), cut in serving pieces
1/2 cup unsifted all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup salad oil
Sauce
1/2 cup cider vinegar
3 tablespoons light-brown sugar
1/3 cup chopped sweet gherkins
1 tablespoon Worcestershire sauce
1 tablespoon catsup
1. Wipe chicken well with damp paper towels.
2. In clean paper bag, combine four, salt, and pepper. Shake chicken pieces in bag until well coated.
3. Heat oil slowly in large skillet. Brown chicken, a few pieces at a time, turning often. Place, skin up, in 13x9x2-inch baking dish.
4. Meanwhile, preheat oven to 350 degrees. Make Sauce: In small bowl, combine vinegar and sugar, stirring to dissolve sugar. Blend in remaining ingredients.
5. Brush chicken pieces carefully with sauce. Pour rest over chicken.
6. Bake, covered, 30 minutes.
7. Baste with sauce; bake, uncovered, 15 minutes.
8. Serve with sauce spooned over
Makes 4 servings.
Sweet-Sour Baked Chicken
1 broiler-fryer (2 1/2 to 3 lb.), cut in serving pieces
1/2 cup unsifted all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup salad oil
Sauce
1/2 cup cider vinegar
3 tablespoons light-brown sugar
1/3 cup chopped sweet gherkins
1 tablespoon Worcestershire sauce
1 tablespoon catsup
1. Wipe chicken well with damp paper towels.
2. In clean paper bag, combine four, salt, and pepper. Shake chicken pieces in bag until well coated.
3. Heat oil slowly in large skillet. Brown chicken, a few pieces at a time, turning often. Place, skin up, in 13x9x2-inch baking dish.
4. Meanwhile, preheat oven to 350 degrees. Make Sauce: In small bowl, combine vinegar and sugar, stirring to dissolve sugar. Blend in remaining ingredients.
5. Brush chicken pieces carefully with sauce. Pour rest over chicken.
6. Bake, covered, 30 minutes.
7. Baste with sauce; bake, uncovered, 15 minutes.
8. Serve with sauce spooned over
Makes 4 servings.
Joy's Cold Vegetable Soup
I will preface this by saying it is suppose to be a diet recipe. However it sounds so bad I don't think I would eat it no matter how hungry I was on the diet. This soup is not a joy!
Joy's Cold Vegetable soup
1 can (15-1/2 ounces) green beans with liquid
1 can (14-1/2 ounces) asparagus with liquid
2 tablespoons lemon juice
Salt and pepper to taste
Sliced mushrooms
Chopped parsley
Combine green beans, asparagus, lemon juice, salt and pepper in electric blender; blend until smooth. Serve cold, garnished with mushroom slices and parsley.
From recipe insert in Family Circle 4/5/77
Joy's Cold Vegetable soup
1 can (15-1/2 ounces) green beans with liquid
1 can (14-1/2 ounces) asparagus with liquid
2 tablespoons lemon juice
Salt and pepper to taste
Sliced mushrooms
Chopped parsley
Combine green beans, asparagus, lemon juice, salt and pepper in electric blender; blend until smooth. Serve cold, garnished with mushroom slices and parsley.
From recipe insert in Family Circle 4/5/77
Mini Sardine Muffins
To me a muffin needs to be a sweet one. I especially like the cake-like ones and even cornmeal muffins need to be on the sweet side. There are those that like savory muffins and recipes for that style are ever where. But I have never seen a muffin with sardines! Until today that is. I have picked on the poor innocent sardine several times before. But I can hardly think of any dish where I would find it less welcome than in a muffin.
Mini Sardine Muffins
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon lemon thyme
pinch paprika
1 egg
1/4 cup canola oil
3/4 cup milk
1 (4 oz.) can sardines in tomato sauce, mashed
Combine flour, lemon thyme and paprika in a bowl. In a separate dish mix, together the egg, oil and milk. Quickly and lightly combine the dry and liquid ingredients. Fold in the sardines. Spoon mixture into lightly greased small muffin pans. Bake in an 400 degree oven for 12 to 14 minutes or until golden. Serve warm. Makes 24.
Source: The Ultimate Recipe Collection
Fish Chili
Two food words I would not expect to see together are fish and chili. Yet there they were when I flipped through a cookbook I received today. After reading the recipe I am still of the opinion that they do not belong together! And what is with the dill? In chili, gross!
Fish Chili
1-1/2 cups finely chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 diced roasted bell pepper
2 tablespoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoons crushed red pepper flakes
1-1/2 tablespoons ground cumin
2 cups fish stock or clam juice
4 cups cooked, drained kidney beans
1-1/2 pounds fish fillet
1 lemon, zested
2 tablespoons fresh dill, chopped
In a large pan cook the onion and garlic in oil until softened. Add the pepper and spices except for dill and lemon zest. Cook for 1 minute, stirring constantly. Add stock or juice and bring to a boil. Add beans and the fish which has been cut into large chunks and simmered 5 minutes. Add the zest and juice of the lemon and dill, simmer 1 minute more.
Recipe from: Fifty Ways To Cook Most Everything
Fish Chili
1-1/2 cups finely chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 diced roasted bell pepper
2 tablespoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoons crushed red pepper flakes
1-1/2 tablespoons ground cumin
2 cups fish stock or clam juice
4 cups cooked, drained kidney beans
1-1/2 pounds fish fillet
1 lemon, zested
2 tablespoons fresh dill, chopped
In a large pan cook the onion and garlic in oil until softened. Add the pepper and spices except for dill and lemon zest. Cook for 1 minute, stirring constantly. Add stock or juice and bring to a boil. Add beans and the fish which has been cut into large chunks and simmered 5 minutes. Add the zest and juice of the lemon and dill, simmer 1 minute more.
Recipe from: Fifty Ways To Cook Most Everything
Baked Bean Salad
A bowl full of beans is not a salad to me. I have seen many recipes for kidney bean salads and even green pea salads but never before have I seen canned pork and beans in a salad recipe. The cookbook I found it in is Pillsbury's Money Saving Meals. I know canned pork and beans are inexpensive but putting them in a bowl with a few other things and calling it a salad is too frugal for me.
Baked Bean Salad
2 cups (1-lb. can) pork and beans, chilled
1/4 cup chopped or sliced celery
1/4 cup chopped onion or sliced green onion or 1 tablespoon instant minced onion
1 teaspoon vinegar or lemon juice
1 to 2 teaspoons prepared mustard or 1/2 teaspoon dry mustard
1/2 cup cubed American or Cheddar cheese
In medium mixing bowl, combine all ingredients except cheese; blend just until well combined. Stir in cheese. Serve from bowl or on lettuce leaves, if desired.
Baked Bean Salad
2 cups (1-lb. can) pork and beans, chilled
1/4 cup chopped or sliced celery
1/4 cup chopped onion or sliced green onion or 1 tablespoon instant minced onion
1 teaspoon vinegar or lemon juice
1 to 2 teaspoons prepared mustard or 1/2 teaspoon dry mustard
1/2 cup cubed American or Cheddar cheese
In medium mixing bowl, combine all ingredients except cheese; blend just until well combined. Stir in cheese. Serve from bowl or on lettuce leaves, if desired.
Crunchy Chicken-Cheesies- not fabulous
This recipe is from The 1,000 Fabulous Sandwiches Cookbook by Doris McFerran Townsend. This book was published in 1965 but I can not imagine this recipe being popular in any era. It is the second recipe in the book, so if a prospective buyer picked up the book and opened it to the front to check it out it would have been right there in their face. The book would have been quickly slammed back on the counter I think. My husband would often buy cookbooks without even looking at them so that is how I got it. No way would I have bought a cookbook with this mess right up front.
Crunchy Chicken-Cheesies
12 slices Russian rye bread
3/8 cup soft butter
2 5-oz. cans cooked chicken, drained
1 cup applesauce
1-1/2 cups chopped raw cauliflower
1 teaspoon salt
2 teaspoons prepared mustard
1/2 cup chopped parsley
6 thin slices Swiss cheese
Butter each slice of bread. Combine chicken, applesauce, chopped cauliflower, salt, and mustard. Divide chicken mixture over 6 slices of the buttered bread, spreading to corners of each slice. Top with parsley and a slice of Swiss cheese. Cover cheese with remaining bread slices.
There are two things in this that are just wrong. Why would anyone put raw cauliflower in a sandwich? Wouldn't it fall out of the sandwich and make a mess? They needed something to bind the chicken and cauliflower into a spread so why didn't they use mayonnaise instead of applesauce. The combination of chicken, applesauce and cauliflower is totally weird.
Crunchy Chicken-Cheesies
12 slices Russian rye bread
3/8 cup soft butter
2 5-oz. cans cooked chicken, drained
1 cup applesauce
1-1/2 cups chopped raw cauliflower
1 teaspoon salt
2 teaspoons prepared mustard
1/2 cup chopped parsley
6 thin slices Swiss cheese
Butter each slice of bread. Combine chicken, applesauce, chopped cauliflower, salt, and mustard. Divide chicken mixture over 6 slices of the buttered bread, spreading to corners of each slice. Top with parsley and a slice of Swiss cheese. Cover cheese with remaining bread slices.
There are two things in this that are just wrong. Why would anyone put raw cauliflower in a sandwich? Wouldn't it fall out of the sandwich and make a mess? They needed something to bind the chicken and cauliflower into a spread so why didn't they use mayonnaise instead of applesauce. The combination of chicken, applesauce and cauliflower is totally weird.
Lemon Cream Dessert
I forgot to rotate the photo, that might have made it look better but I don't think anything would make it taste better. It contains a nasty secret: Miracle Whip Salad Dressing. Obviously Miracle Whip can sub for mayo in savory dishes but not in a sweet dessert. This recipe is from Kraft Miracle Whip Cookbook and is another "trying to hard to find a use for your product" recipe. I think this would just have a weird "off" taste.
Lemon Cream Dessert
2 cups vanilla wafer crumbs
1 cup Miracle Whip Salad Dressing
1 12 oz. container frozen whipped topping, thawed
1 6-oz. can frozen lemonade or limeade concentrate, softened
Combine crumbs and 1/2 cup salad dressing; mix well. Press mixture onto bottom of 8-inch square baking pan. Bake at 350 degrees, 10 minutes. Cool. Combine remaining ingredients, mixing until well blended. Spoon over crust; cover tightly. Freeze until firm. Place in refrigerator 10 minutes before cutting into squares to serve. Garnish as desired. Makes 9 to 12 servings.
Chicken-Cheese Ravioli Casserole
There are so many things just plain wrong about this recipe I hardly know where to start. 1. Any casserole that starts with canned ravioli is suspect. I will admit eating it occasionally when I need a very quick meal at work, but it doesn't belong in a casserole. 2. Chicken- how in the world does that go with cheese ravioli? 3. Chinese pea pods, this is where the recipe truly goes astray. How they decided to add these is beyond me. 4. Pimientos, cream and slivered almonds, enough said!
Chicken-Cheese Ravioli Casserole
3 tablespoon cooking oil
1 tablespoon butter
1 broiler-fryer chicken, cut into serving pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can (6 0z) sliced mushrooms, drained
2 cans (15 oz. each) Chef Boy-Ar-Dee Cheese Ravioli in Beef and Tomato Sauce
1/4 cup chopped pimiento
1 cup light cream
Hot pepper sauce
1 package (10 oz.) Chinese pea pods
3 tablespoon toasted slivered almonds
Combine cooking oil and butter. Heat in medium sized skillet. Fry chicken parts until lightly browned. Remove browned parts to warm platter. Saute onion and pepper in remaining butter. Add drained sliced mushrooms and ravioli. Cover; simmer for 5 minutes. Add pimiento, light cream and pepper sauce. Stir gently. Cook pea pods according to package direction. Add to ravioli mixture. Arrange chicken on top; cover. Bake for 45 minutes in 350 degree oven. Garnish with toasted almonds. Serves 4 generously.
From: Favorite Casseroles & Other Exciting Recipes, 1986. All the recipes feature name brand ingredients.
Chicken-Cheese Ravioli Casserole
3 tablespoon cooking oil
1 tablespoon butter
1 broiler-fryer chicken, cut into serving pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can (6 0z) sliced mushrooms, drained
2 cans (15 oz. each) Chef Boy-Ar-Dee Cheese Ravioli in Beef and Tomato Sauce
1/4 cup chopped pimiento
1 cup light cream
Hot pepper sauce
1 package (10 oz.) Chinese pea pods
3 tablespoon toasted slivered almonds
Combine cooking oil and butter. Heat in medium sized skillet. Fry chicken parts until lightly browned. Remove browned parts to warm platter. Saute onion and pepper in remaining butter. Add drained sliced mushrooms and ravioli. Cover; simmer for 5 minutes. Add pimiento, light cream and pepper sauce. Stir gently. Cook pea pods according to package direction. Add to ravioli mixture. Arrange chicken on top; cover. Bake for 45 minutes in 350 degree oven. Garnish with toasted almonds. Serves 4 generously.
From: Favorite Casseroles & Other Exciting Recipes, 1986. All the recipes feature name brand ingredients.
Sausageburgers
Tonight I was going through one of my boxes of old recipe clippings and came across this oddity. I used to save any recipe I came across regardless of whether it sounded good or I would be likely to make it. This one is neither, it sounds weird and would probably taste weird too. I can kind of understand the breakfast sausage in the hamburger bun part, there are all types of breakfast sandwiches out there. The small amount of barbecue sauce is ok but I draw the line at the bean sprouts. What possessed some magazine food editor to include them in this recipe? I can not think of one reason to add them except if La Choy was sponsoring the recipe and this isn't an ad it is just a recipe from an article.
Sausageburgers
1/4 cup softened butter or margarine
2 tablespoons bottled barbecue sauce
5 hamburger buns, split
1 8-oz. package brown and serve sausage links
1 1-pounds can bean sprouts, drained
Blend butter and barbecue sauce together; spread over cut surfaces of the buns. Split sausages in half lengthwise. Arrange over bottom halves of buns. Top each with 1/2 cup bean sprouts; cover with other half of bun. Wrap in aluminum foil. Buns may be prepared ahead of time and stored in refrigerator. To serve, heat oven to 400 degrees. Bake 10 to 15 minutes. Makes 5 burgers.
Sausageburgers
1/4 cup softened butter or margarine
2 tablespoons bottled barbecue sauce
5 hamburger buns, split
1 8-oz. package brown and serve sausage links
1 1-pounds can bean sprouts, drained
Blend butter and barbecue sauce together; spread over cut surfaces of the buns. Split sausages in half lengthwise. Arrange over bottom halves of buns. Top each with 1/2 cup bean sprouts; cover with other half of bun. Wrap in aluminum foil. Buns may be prepared ahead of time and stored in refrigerator. To serve, heat oven to 400 degrees. Bake 10 to 15 minutes. Makes 5 burgers.
Chicken Adobo- with dill?
I don't know how I missed this recipe. It was actually in the same special issue magazine as the Chicken Pickletelli. In that post I commented that I didn't think adobo had pickle juice in it. Either I am wrong or this is a really weird version of Chicken Adobo.
Chicken Adobo
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
Dash pepper
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.
Chicken Adobo
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
Dash pepper
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.
Orange Glow Bundt Cake
I have seen quite a few cake recipes featuring unusual ingredients such as sauerkraut, mayonnaise, tomato soup etc. This recipe is a new one to me, it has Tabasco Sauce! I found it in a little supermarket booklet titled Grandma's Baking and more. About half of the recipes call for name brand ingredients so this one was obviously developed by the McIlhenny company. I don't know if one tablespoon of sauce is enough to really taste but it sure sounds weird to me!
Orange Glow Bundt Cake
1 (18.25-ounce) package moist yellow cake mix
1 tablespoon grated orange peel
1 cup orange juice
1/4 cup sugar
1 tablespoon Tabasco brand Pepper Sauce
1-3/4 cups confectioners' sugar
Preheat oven to 375 degrees. Grease 12-cup Bundt pan. Prepare cake mix according to package directions, adding orange peel to batter. Bake 35 to 40 minutes or until tooth pick inserted in center of cake comes out clean.
Meanwhile, heat orange juice, sugar and Tabasco sauce to boiling in 1-quart saucepan. Reduce heat to low; simmer, uncovered 5 minutes. Remove from heat. Reserve 1/4 cup orange juice mixture for glaze. Remove cake from oven. With wooden skewer, poke hoes in cake (in pan) in several places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10 minutes. Carefully invert cake onto wire rack to cool completely.
Combine reserved -1/4 cup orange juice mixture and confectioners' sugar in small bowl until smooth. Place cake on platter; spoon glaze over cake. Garnish as desired.
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