Garden Vegetables and Patty Medley
2 tablespoons olive oil
1 pound lean ground beef, formed into 4 patties
1 clove garlic, minced
1 medium-size zucchini, quartered lengthwise and sliced
1 large green bell pepper, chopped
1 medium-size onion, chopped
6 or 7 fresh mushrooms, sliced
1/2 teaspoon whole marjoram
1/2 teaspoon dill weed
1/4 teaspoon celery seed
3 medium-size tomatoes, chopped
3 tablespoons grated Parmesan cheese
In a large skillet over medium-high heat, heat 1 tablespoon oil and add patties. Brown well on both sides before turning heat to medium to cook almost to desired doneness. Remove patties set aside and keep warm. Heat remaining oil in skillet and add garlic, zucchini, green pepper, onion and mushrooms. Sprinkle with marjoram, dill weed and celery seed: saute for 5 minutes. Add tomatoes and salt and pepper to taste; continue to saute for 3 minutes, or until vegetables are tender crisp. Place meat patties on top of vegetables, cover and continue to cook for about 1 minutes or until meat is heated through. Remove patties to serving platter sprinkle with 1 tablespoon Parmesan cheese. Top with vegetables and sprinkle with remaining cheese. Makes 4 servings.
The recipe comes from an interesting cookbook: Good Housekeeping Everyday Cook Book. It is a 2002 reprint of the original 1903 cookbook. Its' unusual feature is its size: 9-1/2 by 4-1/4 inches.
Scald one pint of cream and one and one-half cups of granulated sugar till the mixture looks blue and thin. Take from the fire and add one pint of uncooked cream. When cool add the juice from a pint can of white or pink peaches, one teaspoon of vanilla and one half teaspoon of peach extract; freeze. When nearly frozen add the peach pulp, mix in thoroughly and pack till you are ready to mold it.
Any simple form will do for this, a melon mold is very good. Have it as cold as possible and line it with the ice cream, leaving a cavity in the middle.
Fill this with a vanilla mousse, made of one pint of cream whipped very stiff, a few drops of vanilla and the same of orange extract. Put on the cover, bury in ice and salt and leave to ripen for three hours. If you find the outside is not deep enough in color, a suspicion of the damask-rose color paste will improve it.
If you like corn pudding I bet this would be quite good.
Frankfurters & Corn Casserole
1/4 cup finely chopped onions
3 tablespoon butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1-1/2 cups milk
2 cups canned whole kernel corn, drained
3 eggs, beaten
1/4 cup fine dry bread crumbs
1 tablespoon melted butter or margarine
1 pound frankfurters, scored
Preheat oven to 350 degrees. Cook onions in butter until transparent; stir in flour. Add salt and pepper. Over low heat, gradually stir in milk; cook until sauce is thick and smooth stirring constantly. Remove from heat and add corn. Fold in beaten eggs. Pour into 1-1/2-quart buttered casserole. Mix melted butter and bread crumbs; sprinkle on top. Bake 30 minutes; place frankfurters on top of casserole and bake 15 minutes longer. Serves 6
Suggested Menu on card: Frankfurter Corn Casserole, Pepper Slaw, Peach Melba
My daughter is also expecting after several years of physically and emotionally draining infertility treatment. Her husband was in the hospital when she had her first prenatal appointment so he obviously couldn't go with her which was very upsetting to both of them. I went with her though and everything looks good. Hopefully the lab report will be good for my son-in-law and everything can get back to normal. I sure hope so.
I have saved this ad since 1972. I think the ice cream or sherbet or whatever it is is so pretty. It is very easy to make also. I have made regular vanilla ice cream with sweetened condensed milk and it is very good. So I think this might be good. You could sure make a lot of different flavors. Orange soda would probably have a creamscicle taste. Yum. The recipe is listed as World's Simplest Recipe but else where in the ad they refer to it as Frozen Passion.
World's Simplest Recipe
Pour 2 cans of Eagle Brand Sweetened Condensed Milk and two 28 oz. bottles (or four 12 oz.
cans) of soda pop into freezer drum of an electric ice cream maker and follow instructions.
Makes two quarts of Frozen Passion in minutes. For small families, cut the recipe in half.
1. Dissolve one package lemon gelatin in 1 cup hot water. Stir until thoroughly dissolved. Add 1/2 cup cold water.
2. Add 1 can drained Veg-All. Rinse 8-inch pie pan with cold water. Pour in mixture. Chill until firm.
3. Unmold on flat plate. Garnish with tartar sauce or salad dressing, pimiento lettuce. Serve in pie cuts.
I can not imagine anything as unappealing to me as canned mixed vegetable in lemon jello. This is in part because of my own traumatic 50's canned mixed vegetable experience. I can remember very clearly the night my Mom opened a can of mixed vegetables to serve for dinner and there right on top of the veggies was a very well canned fly! I would not touch canned mixed vegetables from that day on.