Vintage Recipe Cards (2024)

1 1/2 teaspoons butter or margarine
2 1/2 tablespoons finely chopped onion
1 teaspoon sugar
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
3 cups tomato juice
Lemon wedges
Crackers or Savory Toast Strips (below)

1. Day before serving: in hot butter in small skillet, sauté onion until golden. Turn into blender container. Add sugar, lemon juice, Worcestershire, and half of tomato juice.

2. Blend, at high speed, 1 minute, or until smooth. Turn into 13-by-9-by-2-inch metal pan. Stir in remaining tomato juice. Cover with foil or plastic film, and freeze overnight.

3. Remove from freezer 1 hour before serving. Let stand at room temperature until it begins to melt.

4. Break up with fork, and beat until no large pieces remain. Blend half at a time, at high speed, until smooth, not melted. Turn into sherbet glasses. Serve at once, with lemon wedges and crackers or Savory Toast Strips. Makes 4 to 6 servings.

Savory Toast Strips

4 slices white bread, toasted
1/3 cup butter or margarine, melted
1/2 teaspoon onion salt
1/3 cup packaged cornflake crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 400F. Trim crusts from toast; cut each slice into 5 strips. Combine butter with onion salt. On a sheet of waxed paper, mix crumbs and cheese. Dip toast strips in butter mixture, then roll in crumb mixture, cation well. Place on ungreased cookie sheet. Bake 5 minutes, or until crisp. Serve at once. Makes 20.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

2 packages sour cream sauce mix
2 3-ounce packages lemon-flavored gelatin
2 cups boiling water
1/2 cup cold water
2 tablespoons lemon juice
1 teaspoon dried dillweed
1 medium green pepper, seeded and quartered
1 medium cucumber, peeled, quartered and seeded
1 small carrot, sliced
2 5-ounce cans boned chicken, drained and cut up
Assorted fresh vegetables

Prepare sauce mix according to package directions (including letting stand 10 minutes). Dissolve lemon-flavored gelatin in boiling water; add sour cream sauce, cold water, lemon juice, and dillweed. Beat till blended. Chill till partially set. Place green pepper, cucumber and carrot in blender container; cover with cold water. Cover; blend just until coarsely chopped. Drain well; stir chopped vegetables and chicken into gelatin mixture. Turn into 7 1/2 cup ring mold. Chill till firm. Unmold, fill center with fresh vegetables. Makes 8 servings.

Tuna-Noodle Salad

In medium saucepan combine one 3-ounce package lemon flavored gelatin, 1 envelope regular chicken noodle soup mix, and 1/2 cup frozen peas. Stir in 1 3/4 cups water. Cover and simmer 3 minutes. Stir in 2 tablespoons lemon juice. Chill till partially set. Fold in on 6 1/2 or 7-ounce can tuna, drained and flaked, and 1/3 cup chopped celery. Turn into four 3/4 cup individual molds or one 3-cup mold. Chill till firm. Unmold onto lettuce-lined serving plates. Serve with mayonnaise or salad dressing. Makes 4 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.

2 racks of spareribs (about 4lb)
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (8oz) cream-style corn
1/2 cup milk
1/2 teaspoon dried marjoram leaves
1 pkg (8oz) corn bread stuffing mix
3/4 cup bottled barbecue sauce

1. Preheat oven to 350F. Wipe spareribs with damp paper towels. Trim by cutting strip from bottom of ribs, making each rack 7 inches high all the way across; save trimmings. Shape racks into a standing crown, with meaty side of ribs facing out; fasten with skewers or wooden picks. Sprinkle with salt.

2. Line small roasting pan with heavy duty foil. Place meat crown in pan; tuck reserved trimmings inside crown, against ribs. Add 2 cups water to pan. Roast, covered, 1 1/4 hours.

3. Meanwhile, in hot butter in large skillet, sauté onion and green pepper until tender – about 5 minutes. Stir in corn, milk, and marjoram; bring to boiling. Remove from heat. Add corn bread stuffing mix; stir until moistened. Set aside.

4. Remove crown from oven. Pour off pan drippings, reserving 1/2 cup. Stir reserved drippings into corn bread stuffing.

5. Brush entire crown with some of barbecue sauce. Spoon stuffing into center. Cover center and ends of ribs with foil.

6. Roast, basting occasionally with barbecue sauce, 35 to 45 minutes longer, or until ribs are glazed and slightly browned.

7. To keep stuffing intact, lift foil lining with crown to serving platter; remove top foil, and carefully tear off foil that shows around base of crown.

Makes 6 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

4 egg whites
1 envelope unflavored gelatine
4 egg yolks
1/2 cup lime juice
1 cup sugar
1/4 teaspoon salt
1 tablespoon grated lime peel
Green food color
1 cup heavy cream
9-inch baked pie shell

1. In large bowl of electric mixer, let egg whites warm to room temperature, 1 hour.

2. Meanwhile, sprinkle gelatine over 1/4 cup cold water in small bowl. Let gelatine stand 5 minutes, to soften.

3. In top of double boiler, beat egg yolks slightly. Beat in lime juice, 1/2 cup sugar, salt. Cook over hot, not boiling, water, stirring, until mixture thickens slightly and coats metal spoon.

4. Remove from heat. Add gelatine and lime peel, stirring until gelatine is dissolved. Add 2 drops food color; mix well. Set mixture aside to cool.

5. At high speed, beat egg whites just until soft peaks form when beater is slowly raised.

6. Gradually beat in remaining 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised.

7. Whip 1/2 cup cream until stiff.

8. With rubber scraper or wire whisk, using an under-and-over motion, gently fold gelatine mixture and whipped cream into egg white mixture just until combined.

9. Turn into pie shell, mounding high. Refrigerate until firm – several hours, or overnight.

10. To serve: Whip rest of cream until stiff. Put through pastry bag with decorating tip, to form rosettes around edge of pie. Makes 6 to 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

2 cups (1/2 lb) fresh or frozen cranberries
1 cup sugar
1 cinnamon stick
1 cup port or cranberry-juice co*cktail
2 envelopes unflavored gelatine
2 1/2 cups unsweetened grapefruit juice
1 1/2 cups unpeeled Golden Delicious or Cortland apple
1 cup chopped celery
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/2 cup dairy sour cream
Salad greens

1. Wash and drain cranberries; remove stems.

2. Turn into 3 1/2 quart saucepan. Add sugar, cinnamon stick, and port. Bring to boiling: reduce heat; simmer, covered, 10 minutes.

3. Meanwhile, sprinkle gelatine over 1/4 cup cold water, and let stand 5 minutes.

4 Remove cinnamon stick from cranberry mixture. Drain; reserve cranberries and liquid.

5. In saucepan, bring cranberry liquid to boiling. Add gelatine, stirring until dissolved.

6. Remove from heat. Add grapefruit juice to make 4 cups.

7. Refrigerate in large bowl, 50 to 6 minutes, until consistency of unbeaten egg white.

8. Fold in apple, celery, onion, and cranberries. Turn into 1 1/2 quart ring mold. Refrigerate 2 hours, until salad is frim.

9. To serve: Run small spatula around edge of mold; invert onto serving plate, place hot dishcloth over mold, shake gently.

10. Combine mayonnaise and sour cream; serve with salad. Garnish salad with greens. Makes 6 to 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in the U.S.A.

4 eggs
4 bars (4-oz size) German’s sweet cooking chocolate
1/2 cup soft sweet butter
4 teaspoons sugar
4 teaspoons all-purpose flour

1. Lightly grease 9-by-5-by-3 inch loaf pan; line with waxed paper. Separate eggs, placing whites and yolks in large bowls. Let whites warm to room temperature – about 1 hour.

2. Preheat oven to 425F.

3. In top of double boiler, melt chocolate over hot, not boiling, water, stirring occasionally. Remove from water. Beat in butter with spoon.

4. Meanwhile, with portable electric mixer, beat egg whites until stiff; set aside.

5. With same beater, beat yolks until thick and lemon colored. Slowly add sugar, beating constantly. Add flour, beating just until blended.

6. Stir into chocolate mixture. With rubber scraper or wire whisk, gently fold chocolate mixture into beaten egg whites.

7. Turn into prepared pan. Reduce oven temperature to 350F. Bake 25 minutes.

8. Let cool completely in pan on wire rack; cake will settle like a cheesecake. Refrigerate until well chilled – about 4 hours.

9. To serve: Loosen cake; remove from pan by inverting on serving plate. If desired, decorate with Chocolate Curls (Card 18h). Cut cake into 3/4 inch slices.

Makes 16 servings.

Note: This is a heavy, rich, moist cake, almost like a pudding that keeps well under refrigeration.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

2 3-ounce packages lime-flavored gelatin
1 3/4 cups boiling water
1/4 cup lemon juice
1/4 cup water
1 large cucumber
1 8-ounce package cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 15 1/4 ounce can crushed pineapple
2 tablespoons finely chopped onion
1/2 teaspoon grated lemon peel

Dissolve lime-flavored gelatine in the 1 3/4 cups boiling water; stir in the lemon juice. For clear gelatin layer, measure 3/4 cup of the gelatine mixture and to it add the 1/4 cup water; pour into a 6-cup ring mold. Chill till almost set.

Meanwhile, prepare pineapple-cucumber gelatin layer. Peel cucumber; halve and scrape out seeds. Grate cucumber or put through food chopper, using fine blade; drain. Measure 1/2 cup drained grated cucumber. Blend softened cream cheese and mayonnaise or salad dressing. Stir in undrained crushed pineapple, the grated cucumber, finely chopped onion, and grated lemon peel; mix well. Stir in remaining gelatin mixture. Chill till partially set. Pour over set gelatin mold. Chill till firm. Unmold onto salad greens. Trim with green grapes, if desired. Makes 8 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

1 can (8 3/4 ounces) fruit co*cktail, drained
2 bananas, peeled and sliced crosswise
1 small unpared apple, diced
1/2 cup seedless green grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream, whipped^*
Strawberries

In large bowl, combine fruit co*cktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Just before serving, garnish salad with strawberries. 4 to 6 servings.

^*Whipping cream can be tinted with 2 teaspoon maraschino cherry syrup or few drops food color.

Serve with baked ham, buttered fresh asparagus and Toasted Party Rye: Heat oven to 325°. Spread slices of snack rye bread with soft butter or margarine; place on ungreased baking sheet. Heat 10 to 12 minutes or until crusty.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

3 medium potatoes, peeled and quartered
1/3 cup mayonnaise or salad dressing
1 teaspoon salt
1/2 teaspoon paprika
3 hard-cooked eggs, finely chopped
1/2 cup chopped celery
2 tablespoons finely chopped onion
1 cup cream-style cottage cheese, drained
2 tablespoons mayonnaise or salad dressing
2 tablespoons finely chopped green pepper
2 tablespoons chopped pimiento

Cook potatoes in boiling water till tender. Mash potatoes (do not add any liquid). Combine mashed potatoes with 1/3 cup mayonnaise, the salt, and paprika; stir in eggs, celery, and onion. Chill thoroughly. On foil, pat mixture to a 12×9 inch rectangle. Combine cottage cheese, the remaining mayonnaise, the green pepper, and pimiento; spread atop potato rectangle to within 1 inch of edges. Beginning with narrow side, lift foil and gently roll up potato mixture, jelly roll fashion. Chill thoroughly. Top with parsley and hard-cooked egg wedges, if desired. Cut well-chilled potato roll into slices. Makes 6 servings.

Zucchini Salad Pie

Dissolve on 3-ounce package lime-flavored gelatin in 1 cup boiling water. Add one 8-ounce can (1 cup) applesauce and 2 tablespoons lemon juice. Chill till partially set. Fold in 1 cup shredded zucchini, 1/2 cup shredded carrot, 2 tablespoons chopped green pepper, and 2 tablespoons chopped green onion. Turn into a lightly oiled 9-inch pie plate. Chill till firm.

Combine 1 cup dry cottage cheese, 1/2 cup dairy sour cream, 1 teaspoon shredded lemon peel, and dash salt. Spread mixture atop firm mixture in pie plate. Garnish with parsley and halved cherry tomatoes, if desired. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

1/4 teaspoon salt
1/2 cup boiling water
1 pound pike, pollack, sole or haddock fillets
2 tablespoons butter or margarine
1/4 cup minced onion
2 tablespoons flour
1 teaspoon curry powder
1 teaspoon sugar
1/4 teaspoon salt
Dash ginger
3/4 cup milk
3 cups cooked rice
1 package (10 ounces) frozen green peas, cooked and drained

Heat water and salt to boiling. Add fish; cover and simmer 6 to 10 minutes or until fish flakes easily with fork. Drain; reserve 1/2 cup broth. Break fillets into 2-inch pieces; keep warm while preparing sauce.

Melt butter in saucepan; cook and stir onion in butter until tender. Stir in flour, curry powder, sugar, salt and ginger; cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in reserved broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in fish; heat through.

Mix rice and peas; pack lightly in greased 6-cup ring mold. Unmold on large serving dish; pour fish sauce into center of mold. 4 to 6 servings.

A whisper of curry and a dash of ginger give distinction to the economical luncheon casserole.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.