Log Cabin Aghan

French Onion soup

Black bean Soup

Walnut Raisin cake

Baked Corn Puidding..

Our Rich Heritage

 

All of the Saturday night parties cards from the 73 McCall recipe cards that I have been posted..., so this will be the next ones we do for Saturday our rich heritage...

Today I will still post a recipe

 

ENJOY!

Chicken in the garden...

This recipes comes out of the 1968 Kansas City Kansan Silver spoon cookbook

Chicken in the Garden
Mrs. M. P. Mapes

1 cup celery  and leaves, sliced
 2 Tablespoon cooking oil
2 cups chicken or turkey, cooked
1 package frozen peas and carrots
3/4 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon soy sauce
dash pepper
1/2 teaspoon instant onion

Saute celery in oil for 3 minutes. Add chicken and brown lightly. Add rest of ingredients, except half of the broth and cornstarch. Cook 10 minutes, then add remaining broth and cornstarch. Stir until well thickened. Serve hot on butter toast or English muffins. Serves 4.

Savory Beef Stew

This recipe is from the 1968 Kansas City Kansan Silver Spoon cookbook

Savory Beef Stew
Mrs. Jerry W. Franklin

2 Tablespoon shortening
2 pounds stew meat, cut in chunks
1 large onion, sliced
4 cups boiling water
1 Tablespoon salt
1/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1 cup celery, chopped
6 carrots, chopped
6 medium potatoes, diced
1/4 cup flour
1/2 cup cold water

Brown stew meat in shortening on all sides. Add onion, boiling water, salt, sugar, Worcestershire sauce and pepper. Cook in Dutch oven. Cover and simmer for 2 1/2 hours. add vegetables when stew meat is almost done., Simmer stew for another hour or until all vegetables are tender. Pour cold water into a shaker an add flour. Shake hard to blend. Remove Dutch oven from heat an push meat and vegetables aside. Stir in flour and water mixture. Cook, stirring constantly until gravy thickens. cook gently about 5 minutes longer. Serves 6 to 8.

Star Gazing Quilt pattern

Bombay Turkey

Chicken Aloha

Surprize pancakes

Ratatouille

Hamburger-Franks Pot

This Recipe is from the 1967 Kansas City Kansan Silver spoon cookbook

Hamburger=Franks Pot
Mrs. Ben Hellman

2 Tablespoon margarine
1 pound ground beef
1 pound frankfurters, sliced
1 onion , sliced
1 box frozne green beans
2 cups cabbage, sliced
1/2 cup catsup
2 teaspoon salt

Brown beef in margarine, breaking it up with a fork. Add franks and brown lightly. Cover with onion, beans and cabbage. Combine 1/2 cup water with catsup and salt. Pour over other ingredients making sure that cabbage is thoroly covered with liquid. cover and simmer 30 minutes.

Hamburger Cassoulet

This recipe is from the 1967  Kansas City Kansan Silver spoon cookbook

Hamburger Cassoulet
Mrs. Ben Hellman

1 pound ground beef
2 teaspoons garlic juice
1 teaspoon parsley flakes
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon onion salt
1/8 teaspoon pepper
1 egg
2 beef bouillon cube
1 can tomatoes ( No 303 can)
1 bay leaf
2 Tablespoon rice, uncooked
1 egg , slightly beaten

mix ground beef, garlic juice, parsley flakes, marjoram, basil onion salt, salt and pepper and egg. Shape into 32 balls dredge with flour. Combine bouillon cubes, 4 cups water, tomatoes and bay leaf. Add meat balls and rice. Cover and simmer 45 minutes. Just before serving, stir in slightly beaten egg.

Hairpin Cace Centerpiece Doily pattern

battered -Fried Chicken

Lemon Chicken

Zucchini Tossed Salad

Sunday Supper Soup

Veal Marengo

 

Lasagne Florentine

This recipe is from workbasket April 1975...don't you just love the workbasket magazines!

Lasagna Florentine


1/2 pound enriched durum lasagna
1 Tablespoon oil
2 packages ( 10 oz each) frozen spinach
1/2 cup chicken broth
1/4 cup grated onion
2 Tablespoons enriched flour
1 Tablespoon lemon juice
1 teaspoon salt
1 teaspoon Italian herbs
1/4 teaspoon garlic powder
1 carton plain yogurt
1 cup cottage cheese
1 egg, beaten
1 can ( 4 Oz ) mushrooms stems and pieces
 1/2 cup parmesan cheese

  Cook lasagna in 4 quarts boiling water, salted water with oil until not quite tender, about 12 minutes; drain. Cook spinach according to package directions; drain well. In bowl combine broth, onion, flour, lemon juice, salt and herbs; stir in yogurt and spinach. Combine cottage cheese and egg. Spoon one-fourth cottage cheese mixture on bottom of 13 x 9-inch pan; top with one-third lasagna . Then spoon one-fourth the cottage cheese sauce and one-third spinach and mushrooms to top of lasagna . Repeat layers until all ingredients have been used. Ending with spinach and mushrooms. Sprinkle parmesan cheese on top. Cover. Bake at 375 degrees for 15 minutes or until bubbly. Makes 12 servings, about 144 calories

Easy Potaotes Au Gratin

This recipe is in the April 1975 issue of Workbasket in the Low Calorie food to diet with....

Easy Potatoes Au Gratin

3 medium potatoes, peeled, cooked and sliced
1/2 cup coarsely chopped celery
1 can ( 10 3/4 oz) Condensed cheddar cheese soup
1 Tablespoon prepared mustard

  In non stick 9-inch square baking pan, combine potatoes and celery. blend cheese soup and mustard; pour over vegetables. Bake at 375 for 30 minutes or until hot and bubbly. Makes 8 servings. About 80 calories each.

Vest -Bag to Match...knit

Veal Marengo

How to Cut up a chicken

Corn Chowder

Sunday Sepecial Coffee Cake

Leg of Lamb Italian

Tomato Onion Cheese Casserole