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.

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.

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.

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.

Fresh Fruit Salad with a bonus

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)

Fruit Dressing

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

This recipe is from an ad in a 1967 Family Circle. A great example of a company trying to make its product into something it's not. Cream Corn is not a sauce and the ingredients they have you adding to it just makes it sound repulsive. I could maybe go with the horseradish and mustard but when they got to the pickles that just grossed me out.


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

This recipe is not so much weird as it is incongruous. I can not imagine anyone who likes lobster and can afford to prepare it using a recipe that also calls for Stove Top Stuffing. No, I just can't picture the large lobster tails on the counter next to a box of Stove Top. Don't get me wrong I like Stove Top, occasionally I make a casserole with leftover chicken, Stove Top and some other ingredients but with really expensive foods- no way.

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.

Rutabaga Cake- A rude thing to do to a cake

I have seen recipes for beet cakes and sauerkraut cakes but never a rutabaga cake. Rutabaga is not a particularly popular vegetable. Quite a few of the recipes I have seen for it combine it with some other vegetable, I guess to disguise it. Well this cake would certainly disguise it but why go to the trouble. Unlike zucchini I don't think many people have an abundance of rutabaga in their garden. If you are going to make a cake why would you risk ruining it by putting rutabaga in it.

Rutabaga Cake

3 eggs

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

This recipe needs no snarky comments. It speaks for itself. Thank goodness there was no photo, the idea of noodles in Jello is just too gross to contemplate.

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.