Better Homes and Gardens New Cook Book Recipe for Beef Macaroni

junio 02, 2022 Publicar un comentario

2 beaten eggs
1/3 cup fine dry bread crumbs
1/3 cup chili sauce
1 3-ounce can chopped mushrooms, drained
1 tablespoon prepared horseradish
1 1/4 teaspoons salt
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 pounds ground beef
2 or 3 dill pickles, quartered lengthwise
• • •
3 fresh tomatoes
1/2 cup diced green pepper
1/3 cup vinegar
1/4 cup chopped onion
1 tablespoon sugar
3/4 teaspoon celery salt
3/4 teaspoon mustard seed
1/4 teaspoon salt
Dash pepper

Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/2 teaspoons salt, thyme, and 1/8 teaspoon pepper. Add beef; mix well, Pat half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Arrange dill pickles on top of meat mixture in pan; top with remaining meat. Bake in 350° oven for 1 1/4 hours. Remove meat from pan. Drain; cover and chill.
Peel and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors.
Before serving: Slice meat loaf and arrange on plat; serve with tomato relish and rye bread, if desired. Makes 8 servings.

4 large slices eggplant, cut ½ inch thick
1 beaten egg
1/2 cup wheat germ
2 tablespoons cooking oil
1/8 teaspoon dried basil, crushed
1/8 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1 8-ounce can (1 cup) tomato sauce
2 large slices mozzarella cheese, halved (about 3 ounces)

Peel eggplant slices; dip each in egg, then in wheat germ to coat. In skillet brown quickly in hot oil. Place on eggplant slice in each of 2 individual baking dishes. Stir herbs, dash salt and dash pepper into tomato sauce; spoon about ¼ cup sauce atop each slice in dish. Top with one slice cheese. Add second slice of eggplant and then remaining sauce. Bake in 350° oven for 25 minutes. Cut cheese into triangles; arrange atop eggplant. Bake 10 minutes more. Serves 2.

CARROT-RICE BAKE

3 cups shredded carrot (1 pound)
2/3 cups uncooked long-grain rice
2 cups shredded American cheese (8 ounces)
1 cup milk
2 beaten eggs
2 tablespoons minced dried onion

In saucepan combine carrot, rice, ½ teaspoon salt, and 1 ½ cups water. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till rice is done. Do not drain. Stir in 1 ½ cups of the cheese, the milk, eggs, onion, and ¼ teaspoon pepper. Turn into a 10x6x2-inch baking dish. Bake, uncovered, in 350° oven about 20 to 25 minutes. Top with remaining ½ cup cheese. Return to oven about 2 minutes more to melt cheese. Cut into squares. Serves 6.

4 large baking potatoes
2 cups ground fully cooked ham
1 cup mayonnaise or salad dressing
1/3 cup shredded process Swiss cheese (2 ounces)
2 tablespoons chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon minced dried onion
1/4 cup shredded American cheese (1 ounce)

Scrub potatoes. Bake in 425° oven for 45 to 60 minutes or till done. Cut slice from to of each. Scoop out inside and cube. Toss with ham and next 5 ingredients, spoon into potato shells. Bake in 425° oven for 15 minutes. Sprinkle American cheese atop. Heat 1 to 2 minutes more or till cheese melts. Makes 4 servings.

BEEF-STUFFED ONIONS

6 medium onions, peeled
1/2 pound ground beef
1 8-ounce can tomato sauce with cheese
1 tablespoon all-purpose flour
1/2 teaspoon sugar
3/4 cup soft bread crumbs (1 slice bread)
2 tablespoons grated parmesan cheese
1 tablespoon butter or margarine, melted

Cook onions in boiling, salted water 25 to 35 minutes or till tender. Drain; cool. Remove centers of onions; chop and reserved 1/2 cup of noon centers. Cook beef with 1/2 teaspoon salt till lightly browned; drain. Stir in reserved 1/2 cup chopped onion. Stuff onion shells with beef mixture. Place onions in 1 1/2-quart casserole. Combine tomato sauce, flour, sugar, 1 cup water, and 1/4 teaspoon salt. Pour over onions. Bake in 350° oven for 25 minutes. Combine crumbs, cheese, and butter; sprinkle over onions. Bake 15 to 20 minutes. Services 6.

1 pound ground pork
1 small onion, chopped (1/4 cup)
1 16-ounce can stewed tomatoes
4 ounces medium noodles, cooked and drained
1 12-ounce can whole kernel corn, drained
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash freshly ground pepper
1 cup shredded cheddar cheese (4 ounces)

In 10-inch skillet cook meat and onion till meat is browned and onion is tender; drain off excess fat. Stir in undrained tomatoes, noodles, corn, tomato paste, salt, chili powder, garlic powder, and pepper. Turn mixture into an ungreased 1 1/2-quart casserole. Bake, covered in 350° oven for 40 minutes or till heated through. Sprinkle with shredded cheddar cheese. Bake, uncovered, 5 minutes more or till the cheese melts. Trim with parsley, if desired. Makes 6 servings.

CRANBERRY-PORK BAKE

Stir together one 8-ounce can whole cranberry sauce and 2 tablespoons light corn syrup; set aside. In mixing bowl beat together one 17-ounce can sweet potatoes, drained; 2 tablespoons melted butter or margarine, 1 tablespoon brown sugar; 1 teaspoon salt; and 1/4 teaspoon ground ginger with electric mixer till well blended. Stir in 2 cups coarsely chopped cooked pork.

Turn mixture into a 1-quart casserole. Bake, uncovered, in 350° oven for 35 minutes. Spread cranberry sauce mixture over top; return to oven for 5 to 10 minutes or till heated through. Makes 4 servings.

STUFFED BAKED FRANKS

1 pound (5 or 6) large frankfurters
1/4 cup minced onion
2 cups herb-seasoned stuffing mix
3/4 cup water
1/4 cup catsup
1 tablespoon sweet pickle relish
3 slices (3 ounces) American cheese, cut into strips

Advance preparation: Cut franks lengthwise almost to opposite side. Cook onion in butter till tender but not brown. Combine stuffing mix, onion, water, catsup, and relish; mix well. Mound stuffing atop franks. Place on baking sheet. Cover; chill till serving time.

Before serving: Bake in 400° oven for 10 to 15 minutes. Top franks with cheese strips; return to oven and heat about 3 minutes longer or till cheese melts. Makes 5 or 6 servings.

TUNA-BACON-MACARONI BOWL

1 7 1/4-ounce package macaroni and cheese dinner mix
1/2 cup American cheese spread
3/4 cup mayonnaise or salad dressing
1 9 1/4-ounce can tuna, drained and flaked
4 slices bacon, crisp-cooked, drained, and crumbled
4 hard-cooked eggs, chopped
1/4 cup sweet pickle relish
2 teaspoons prepared mustard

Advance preparation: Prepare macaroni and cheese dinner according to package directions; except up 1/2 cup milk instead of milk called for. Stir in cheese spread. Add mayonnaise, tuna, bacon, hard-cooked eggs, pickle relish, and mustard. Chill several hours.

Before serving: Spoon into a lettuce-lined bowl and garnish with additional bacon, if desired. Makes 6 servings.

1 1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 10 3/4 ounce cans condensed cream of celery soup
2 16-ounce cans tomatoes, cut up
1 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon salt

Advance preparation: Cook beef, celery, onion, and green pepper till meat is browned; drain. Add condensed soup, undrained tomatoes and corn, the parsley and salt. Simmer, covered, 30 minutes. Cool quickly. Pour into freezer containers. Seal, label, and freeze.

Before serving: In saucepan heat soup, covered, about 30 minutes or till bubbly. Stir often. Add salt to taste. Makes 8 to 10 servings.

CAULIFLOWER-TUNA AHOY
(Pictured on Divider Card)

Advance preparation: In large covered saucepan cook 1 cup chopped onion in 2 tablespoons water. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain two 6 1/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, top with buttered crumbs and sprinkle with paprika. (Bake unfrozen casserole in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, 4 servings each.

2/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons prepared mustard
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
2 medium potatoes
1 1/2 cups finely shredded cabbage
1 12-ounce can corned beef, chilled and cubed

Combine first 6 ingredients; set aside. Cook potatoes in enough boiling salted water to cover, 20 to 30 minutes. Drain, peel, and cube potatoes. While the potatoes are warm, add salad dressing mixture; toss to coat. Chill. To serve, add cabbage and corned beef to mixture; toss. Serve on lettuce-lined plates. Makes 6 servings.

SALMON POTATO SALAD

3 medium potatoes, cooked, peeled, and cubed (3 cups)
1 hard-cooked egg, chopped
1/2 cup sliced celery
1/2 cup shredded carrot
2 tablespoons chopped green onion
Cottage Dressing
1 16-ounce can salmon, drained, and broken into chunks

In large bowl combine potatoes, egg, celery, carrot, and onion. Add Cottage Dressing to potato mixture, tossing lightly to coat. Gently fold in the salmon. Cover and chill thoroughly. Garnish with carrot curls and green pepper, if desired. Makes 6 servings.

Cottage Dressing: Blend together 1 cup cream-style cottage cheese, 1/2 cup mayonnaise or salad dressing, 2 tablespoons milk, 2 tablespoons lemon juice, 1 teaspoon dried dillweed, 1/4 teaspoon salt, and a dash of pepper.

2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups small dry bread cubes
1/2 pound bulk pork sausage, cooked and drained
1/4 cup chopped pitted ripe olives
1/2 teaspoon poultry seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water or beef broth
1 4-pound boneless veal leg round roast
3 hard-cooked eggs, chilled
3 tablespoons cooking oil
3 tablespoons butter or margarine

Advance preparation: Cook onion in the 2 tablespoons butter or margarine till tender. Combine with bread cubes, sausage, olives, poultry seasoning, salt, and pepper. Toss with water or beef broth to moisten. Butterfly meat so it forms about a 12×8-inch rectangle when spread out. (To butterfly, split meat almost entirely and spread apart, making a flat piece.) Trim any excess fat. Spread 2/3 of the bread mixture to within 1 inch of edges of meat. Align eggs, end to end, across center of meat. Pile remaining bread mixture around and over eggs. Fold sides and ends of meat over eggs to reshape into a roast. Secure with metal skewers as needed, then tie securely crosswise and lengthwise, remove skewers.

In 5-quart Dutch oven brown meat on all sides in mixture of hot oil and remaining 3 tablespoons butter or margarine. Pour 1/4 cup water over meat. Cook, covered, over very low heat about 1 1/2 hours or till tender, turning meat carefully several times. If necessary, add a little additional water. Remove from heat. Cover and chill meat overnight. Before serving: Slice meat thinly to serve. Makes 10 servings.

NUT BRITTLE

2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter or margarine
1/2 teaspoon salt
3 cups raw shelled peanuts (16 ounces) or other coarsely chopped nuts
1 1/2 teaspoons baking soda

Butter sides of heavy 3-quart saucepan. In it stir together sugar, corn syrup, water, butter, and salt. Bring to boiling, stirring to dissolve sugar. Cook with gentle boil over entire surface over medium heat till 275°F. on candy thermometer and syrup begins to turn a golden color; stir occasionally. Add nuts and continue cooking, stirring often, till 295°F. on candy thermometer and syrup is a clear golden color. Remove from heat. Quickly stir in baking soda. Immediately pour hot mixture into two buttered 15x10x1-inch pans. If desired, pull with forks to stretch thin. Cool. Break into pieces. Make about 2 1/4 pounds candy.

PEANUT TOFFEE
Shape a pan from a 12×10-inch sheet of foil by turning up edges to form a rectangle about 10×8 inches. Sprinkle 1/2 cup finely chopped peanuts in pan; set aside. In 1 1/2-quart saucepan melt 1/2 cup butter or margarine over medium-high heat. Immediately begin to stir in 1 cup sugar gradually with long-handled wooden spoon (should take 45 to 60 seconds). Continue to cook over medium-high heat about 6 to 7 minutes till mixture turns golden brown, stirring only enough to prevent burning. (Once the syrup mixture starts to brown the color changes very rapidly.) Pour over nuts in prepared pan. Cool; break into pieces. Makes 3/4 pound candy.

2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar

in 9x9x2-inch baking pan melt butter or margarine. Stir together brown sugar, nuts, flour, soda, and salt; stir in eggs and vanilla. Carefully pour over butter in pan; do not stir. Bake in 350° oven for 20 to 25 minutes. Sift powdered sugar over top. Place waxed paper under wire rack; immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write "Noel" on each bar using green decorator icing, if desired. Makes 2 dozen bars.

DOUBLE CHOCOLATE BROWNIE BARS

1/2 of a 14-ounce can (2/3 cup) sweetened condensed milk
1 6-ounce package (1 cup) semisweet chocolate pieces
1/4 teaspoon salt
1 teaspoon vanilla
1 roll refrigerated chocolate chip cookie dough

In small saucepan over low heat stir together sweetened condensed milk, chocolate pieces, and salt till smooth. Remove from heat; add vanilla. Pat two-thirds of the cookie dough over the bottom of an ungreased 9x9x2-inch baking pan. Spread chocolate mixture over dough. Dot with remaining cookie dough. Bake in 350° oven for 30 to 35 minutes. Makes 2 1/2 dozen bars.

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Source: https://vintagerecipecards.com/tag/better-homes-and-gardens-recipe-card-library/

Haller Vatint

Better Homes and Gardens New Cook Book Recipe for Beef Macaroni

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