Greek Beef Stew- Cook With Love, Cook With Corn Oil

This little cookbook from 1971 was produced by Best Foods and features Mazola corn oil or margarine. I like the cheerful graphics on the cover but wonder what a cantalope has to do with oil. This 46 page booklet contains 96 recipes in various catagories.

This main dish sounds tasty:

Greek Beef Stew

3 tablespoons Mazola Corn Oil

1 1/2 pounds lean stewing beef, cut in 1-inch cubes

2 cups water

1 (6 oz.) can tomato paste

3 tablespoons cider vinegar

1 teaspoons salt

1/2 teaspoon pepper

1 (4-inch) cinnamon stick, broken in 3 pieces

4 whole cloves

1 pound small white onions peeled

2 cups sliced celery

Hot, cooked rice

Heat oil in heavy deep saucepan or Dutch oven over medium heat. Add meat; brown an all sides, turning frequently. Mix together water, tomato paste, cider vinegar, salt and pepper in small saucepan. Bring to boil; add to meat and cinnamon. Stick 4 cloves into 1 onion and add to meat. Cover; reduce heat and simmer about 1 hour or until meat is almost tender. Add remaining onion and celery; simmer about 30 minutes or until meat and onion are tender. Remove clove studded onion and cinnamon pieces. Makes 6 servings.

This dessert recipe sounds very good:

Cherry Brownie Pie

1/3 cup Mazola margarine

3/4 cup sugar

1 teaspoon vanilla

2 eggs

1/3 cup light corn syrup

2 ounces unsweetened chocolate, melted

2/3 cup sifted four

1/2 teaspoon salt

1 cup cherry pie filling

Stir margarine, sugar and vanilla in mixing bowl until well blended. Add eggs and corn syrup; beat until smooth. Blend in melted chocolate. Combine flour and salt; mix into chocolate mixture. Spread cherry filling in bottom of greased (9-inch) glass pie plate to about 1 inch from edge. Spoon brownie mixture over cherries; spread to edges of plate. Bake in 350 degree oven 40 to 45 minutes or until cake tester comes out clean. If desired, serve with ice milk. Note If metal pie pan is used, bake 30 to 35 minutes.

Party Cheese Log- Creative Cooking with Campbell's Soups

Party Cheese Logs is a recipe from the above Campbell's soup booklet; Creative Cooking, 1977. I am posting the scan of the cover because I was surprised at how totally blah and unattractive it is. Usually Campbell's books have very colorful covers. I am curious why they produced such an unattractive one. The recipes in it are rather standard Campbell's fare. You don't see too many recipes using bean with bacon soup and this one might be good.

Party Cheese Logs
1 can (11 1/2 ounces) condensed bean with bacon soup
4 cups (1 pound) shredded sharp Cheddar cheese
1/2 cup finely chopped onion
2 tablespoons Worcestershire sauce
1 medium cove garlic, minced
1/2 teaspoon hot pepper sauce
Chopped walnuts or parsley
In large bowl of electric mixer, combine all ingredients except walnuts. Beat on low speed until smooth. Chill; divide mixture in half. On waxed paper, shape each half into a log (8x1 1/2-inches); roll in walnuts or parsley. Refrigerate. Serve logs as a spread for breads or crackers. Makes 2 logs.

Ham-Spaghetti Skillet- Nancy Carter Recipes

Our poor beaten up Chargers lost. I thought they did pretty well considering how many injuries our team had. I actually watched the entire game. I must admit I am not that much of a fan, I am usually paying more attention to the computer than the game.

Last week I received a box of pamphlets I won on eBay. There were about 30 and I only paid $3.99 so it was a great deal. One of them is Thrifty Recipes From Nancy Carter's Cook Book a folder from Albers Super Markets a division of Colonial Stores. Apparently they put out a series of recipe folders in the early 60's.

Ham-Spaghetti Skillet

"Our taste testers voted this their favorite way to use leftover baked ham."

2 cups slivered cooked ham

1/2 cup chopped onion

1/4 cup chopped green pepper

1 clove garlic, crushed

2 tablespoon ham or bacon drippings

1 can (1 lb.) tomatoes

1 package (8 oz.) spaghetti

1/2 cup shredded sharp American cheese

Fry ham, onion, green pepper and garlic in drippings, about 5 minutes. Add tomatoes. Cover and simmer 30 minutes. Cook spaghetti according to package direction. Drain. Add spaghetti and cheese to ham mixture and simmer uncovered about 10 minutes. Season with salt and pepper to taste. Makes 5 to 6 servings.

Flank Steak Teriyaki- Cooking with Herbs and Spices

This recipe is from a BHG booklet I got yesterday-Cooking with Herbs and Spices. It is from 1967, back when flank steak was an inexpensive cut of meat. Around that same time period I remember my Mom would make it into pinwheels, wrapping the edges with bacon and then broiling. It was very tender and flavorful that way. Now that everyone has figured out that flank steak isn't tough just because it is so lean, the price has sky rocketed. I haven't bought one in ages, but I bet this recipe would be very good.

Flank Steak Teriyaki

4 to 6 flank steak pinwheels

4 to 6 pineapple slices

Ginger Marinade

1 tablespoon oil

1/2 cup soy sauce

1/4 cup sugar

2 tablespoons sherry

1 teaspoon ginger

1 clove garlic

Combine all marinade ingredients and pour over meat. Marinate 1 to 1 1/2 hours. Broil 4 to 5 inches from heat 7 minutes, brushing once with marinade. Turn and broil 5 to 7 minutes longer, brushing once with marinade. Add pineapple slices to broiler during last 3 to 4 minutes; brush with marinade. Serve with rice.

Cookbook Bonanza and Chocolate Carrot Cake

Wow I really hit the cookbook jackpot today! There is a Salvation Army store about four blocks from my house and I pop in about once a week in hope that I will find some bargains. Usually I am disappointed. Their book and jewelry selection has really gone down in the last year. Today we stopped in on the way back from the grocery store with only six dollars cash between us. I could not believe the amount of great cookbooks they had. Of course my husband had to go to the bank next door to the store to get more cash. Someone must have unloaded their collection. We got a bunch of Taste of Home annuals, Bon Appetit annuals, BHG annuals plus other assorted Reiman publications. These are all real nice hardcovers. Some of them have that new book cracking sound when you open them. We also got a Chicken Soup for the Soul Cookbook which I have not seen before. We also got a slow cooker book, Wok book and really too many more to mention. My husband said it was like having Christmas again. I like to make muffins and quick breads so I also picked out a little booklet Muffin Scones & Cakes. This is a recipe from that:

Chocolate Carrot Cake

1 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

Pinch ground allspice

1/2 cup chopped walnuts

1/2 cup raisins

1/3 cup shredded coconut

3 eggs

1/4 cup packed brown sugar

1/2 cup oil

4 ounces milk chocolate, melted

3 cups shredded carrot


6 ounces cream cheese

3 ounces milk chocolate, melted

1 1/2 cups sifted powdered sugar

Stir together flour, cocoa powder, baking powder, soda, and spices. Stir in walnuts, raisins, and coconut. In a medium bowl whisk together eggs, brown sugar, and oil till well combined. Whisk in melted chocolate. Fold in shredded carrot. Fold into flour mixture. Pour batter into a greased and floured 9x9x2-inch baking pan. Bake in a 325 degree oven about 45 minutes or till a toothpick inserted in center comes out clea. Cool in pan on a wire rack. For icing, in a large bowl beat cream cheese till smooth. Beat in melted chocolate. Beat in sugar till smooth. Chill icing till cake is cool. Spread over cake. Garnish with carrot sliver, if desired. Cut into squares to serve.

Oven-Baked Chicken with Orange Sauce-BC's Cooking Calendar

This year I am using my vintage Betty Crocker's Cooking Calendar, 1962 book to keep track of the recipes I post. This book has recipes and information about every month and a small daily datebook type space. One of the recipes for January is this baked chicken . Broccoli and oranges are listed as red-letter foods for January, the featured plentiful fruits and vegetables.Each day has a little quote or fact. Today's is "1870 Cartoonist Thomas Nast used donkey as Democratic Party symbol."

Oven-Baked Chicken with Orange Sauce

1 fryer chicken, cut in pieces

1/2 cup fresh orange juice (large or 2 medium oranges)

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoons paprika

1/4 teaspoon Tabasco

1 to 3 tablespoons grated orange rind

1/3 cup vegetable oil

3/4 cup sliced fresh mushrooms

Heat oven to 400 degrees. Place chicken skin-side-down in single layer in a shallow baking pan. Mix rest of ingredients (except mushroom) to make sauce and pour over each piece of chicken, coating well. Bake 45 minutes basting occasionally. Turn, sprinkle mushrooms over top, baste again with sauce, and bake 15 minutes longer. Remove chicken to hot platter and spoon sauce over top. 4 to 6 servings.

Cheeseless Cheesecake- Eagle Brand Dessert Lovers' Handbook

I can't control myself. I went to the local hospital thrift store to supposedly look for a thrifted gift for my SIL. Of course this is the same store that has lots of cookbooks. So I came home with five more cookbooks. I did get a nice pin for my SIL, it is a Sarah Coventry, white daisy and silver. It was only $3.00.
This recipe is from a booklet I got today. The Dessert Lovers' Hand-Book, 1973 by Eagle Brand.

Cheeseless Cheesecake

4 eggs, separated
1 can Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
2/3 cup zweiback or graham cracker crumbs
2 tablespoon melted butter
In a large bowl, beat egg yolks. Add sweetened condensed milk; blend well. Add lemon juice, rind, vanilla and nutmeg; blend well. In medium bowl, beat egg whites until stiff but not dry. Fold into milk mixture. Combine crumbs, butter; mix well. Sprinkle half of crumb mixture evenly over the bottom of a buttered 9-inch square pan. Pour in mixture; sprinkle top with remaining crumbs. Bake in slow 325 degree oven 30 minutes. Cool 1 hour in oven with door closed. Makes one 9-inch cake.

Kampa Sauce- Frugal Recipe

It is time again for me to dig in my boxes of recipes clippings. This one is an old newspaper clipping. I decided to Google Kapma sauce to find out more about it, but I could not find any English language sites that mention it. I have another ground meat, tomato sauce, allspice type recipe that is very good . I have made that one many times and serve it in pita bread. So I think this recipe would probably be tasty as well.

Kampa Sauce

1 pound ground beef
1 tablespoon butter
1 can (6 oz.) tomato paste
1/2 can water (3 oz.)
2 teaspoons allspice
Dash of nutmeg and cinnamon
Salt, pepper
1 pound thin egg noodles
Parmesan Cheese
Saute the meat in the butter until it is no longer pink. Stir in the tomato paste, water, spices, salt and pepper to taste. Simmer the sauce, covered, for 10 minutes, stirring it frequently. While the sauce cook, boil the noodles. Drain and serve them with the sauce and cheese. Makes four servings.

Batter Fried Mushrooms- Presto Deep Fryer Manual 1952

I got a lot of vintage applicance booklets for Christmas. This recipe is from a 1952 Presto Deep-Fryer manual. There must be quite a lot of people that still deep fry because every year during the holidays my store gets large shipments of deep-fryers. Now days they are rather narrow and rectangular. Like the fry basket you see at Mc Donald's and other fast food places. When I got mine back in the early 70's they were round. The one in my 1952 manual was square.

Batter Fried Mushrooms

1/2 cup flour
1 teaspoon baking powder
1 /4 teaspoon salt
1/4 cup milk
1 egg, beaten
Select mushrooms of large uniform size. Wipe off and leave 1/2 inch stems. Sift together flour, baking powder and salt. Combine milk and egg and add gradually to dry ingredients. Heat shortening to 365 degrees. Dip mushrooms in batter and drop in hot shortening. Fry 1 to 2 minutes or until golden brown. Drain on absorbent paper. Season with salt.
Breaded Mushrooms
Prepare mushrooms as above. Roll lightly in seasoned flour, dip in combined egg and milk mixture ( 1 egg slightly beaten and 1/3 cup milk) then roll in fine bred crumbs. Fry as above.

Chicken Liver Spaghetti Sauce- The Cordon Bleu Cook Book

I mentioned before that my husband gave me a lot of cookbooks for Christmas. I think the nicest one is a 1947 edition of the Cordon Bleu Cook Book by Dione Lucas. It has an interesting introduction in which she talks about the school and her restaurants. A majority of the recipe titles are French with the English title underneath. I have to admit that there really isn't any recipes that I would be likely to make, but it is interesting to read. I found a recipe for Chicken Liver Sauce for Spaghetti and was remembering that The Old Spaghetti Factory Restaurant used to serve that many years ago. The last time we went there before our local one closed I noticed it was no longer on the menu.

Chicken Liver Sauce for Spaghetti

12 chicken livers
6 tablespoon butter
4 finely chopped cloves garlic
2 large, finely chopped onions
8 chopped mushrooms
salt and pepper
1 pinch dry mustard
5 skinned, coarsely chopped tomatoes
1 tablespoon flour
12 teaspoon meat glaze
3 tablespoons tomato paste
1/4 cup stock
2 tablespoons chopped, mixed fresh herbs
1 bowl grated cheese
Brown the chicken livers very quickly in a little hot butter and remove. Place in the pan the remaining butter and the garlic; cook for 1 minute. Add the onions and cook fairly quickly until they begin to brown. Add the Mushrooms and cook slowly for 5 to 6 minutes. Add salt, pepper, a little dry mustard and tomatoes; cook for 2 minutes. Remove from the fire and add carefully the flour, meat glaze and tomato paste. Add the stock and stir over the fire until the mixture comes to a boil. Simmer slowly for 3 to 4 minutes. Add the herbs and the finely chopped chicken livers. Simmer for 2 minutes. Serve on cooked, well-drained spaghetti. Serve separately a bowl of grated cheese.

Meat Cabbage Casserole

This recipe is from another recipe card set. Great American Recipes had at least 18 categories. It was unique in that the back of the cards had more photos and microwave methods for each dish. My set doesn't have that many cards, maybe I will find more in one of my future thrifting jaunts.

I think they should have came up with a better name for this recipe. The blurb says "You will enjoy this dish which has much the same flavor as stuffed cabbage rolls, but is much easier to prepare." Why didn't they call it Unstuffed Cabbage Roll Casserole? I think you could save time by using a bag of coleslaw cabbage and carrot mix, instead of shredding your own.

Meat Cabbage Casserole

1 pound lean ground meat

1 medium onion, chopped

2 tablespoon butter

1 cup finely shredded carrots

3 cups finely shredded cabbage

1 teaspoon salt

Dash black pepper

1 jar (16 oz.) herb-style spaghetti sauce

1 tablespoon Worcestershire sauce

1 tablespoon chopped chives

1/2 cup grated Cheddar cheese

In medium skillet, saute onion in butter until soft, but not brown.

Add ground meat. Cook, breading up the meat until meat loses its pink color. In a 2-quart buttered casserole or baking dish, layer the carrots and half the cabbage. Sprinkle with salt and pepper. Add meat mixture, press down slightly. Add remaining cabbage. To spaghetti sauce, add Worcestershire sauce and chives. Pour sauce over top of casserole. Cover. Bake at 350 degrees about 1 hour or until cabbage is soft and meat is cooked through.

Add cheese on top Bake, uncovered, for another 5 to 8 minutes until cheese is melted. Serve immediately. Serves 4.

Jubilee Meatloaf- Recipes from Checkerboard Square

This recipe is from a little booklet by Ralston Purina called Recipes from Checkerboard Square. It is undated but must be from the late 50's or very early 60's because it has the Party Mix recipe that came out in 1955 but is before zip codes came into use. It has recipes using Chex cereals, Ry-Krisp crackers and Instant or Regular Ralston cereal. I guess that is a cream of wheat sort of thing. I don't think I have ever heard of it before. There is a recipe for crumb crust pie shell using crushed Rice Chex instead of graham crackers which might be nice and crunchy.

This meatloaf uses Wheat Chex instead of oatmeal or bread crumbs. Is is baked at a very low temperature of 300 degrees. I wonder if that is to try and prevent shrinkage.

Jubilee Meatloaf
2 eggs, slightly beaten
3/4 cup condensed cream of tomato soup
1/4 cup water
1 cup Wheat Chew
1 1/4 pounds ground beef
1/4 pound pork sausage
1 teaspoon salt
2 tablespoons finely cut onion
2 tablespoons water
Turn oven to slow 300 degrees. Combine eggs, tomato soup, and water. Add Wheat Chex. Let stand 15 to 20 minutes. Do not stir. Add meat, salt, and onion. Mix well. Pack into loaf pan. Pour 2 tablespoons water over top of loaf. Bake for 1 hour and 15 minutes. Serve plain or with a tomato sauce made by heating remainder of can of soup with 2 tablespoon drippings from loaf. Yield: 8 3/4-inch slices.

Braised Beef with Cabbage- McCalls Recipe Card Set

I have quite a few retro recipe card sets. Some are complete with their boxes and others are partial. There are several sites on the Internet and Flickr that make fun of the photos on some of the sets. I will agree there are some weird ones. This down home type recipe is from McCall's Great American Recipe Card Collection, 1973. and still seems do-able. It is from the Budget Stretchers section of the set.

Braised Beef with Cabbage

2 tablespoons salad oil
1 1/2 pounds beef chuck, cut in 1 1/2-inch cubes
2 onions, thinly sliced
1 apple, pared, cored, and thinly sliced
1 can (1-lb. size) tomatoes, undrained
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon pepper
4 medium potatoes, pared and quartered lengthwise
1 head green cabbage (1 1/2 lb.), washed and cut in 8 wedges

1. Heat oil in large skillet. Add beef, and brown on all sides. Remove.
2. Add onion to skillet, and cook slowly until golden brown. Add browned beef. Stir in 1 cup water. Add apple and tomatoes, then sprinkle with sugar, salt, and pepper.
3. Bring to boiling; reduce heat, and simmer, covered 2 hours.
4. Add potatoes and cabbage to meat mixture; simmer, covered, 20 minutes longer, or until vegetables are tender. Makes 4 servings.