Give Festive Flavor to Company Stew (Lea & Perrins Ad, Not Dated)

Give Festive Flavor to Company Stew 
(Lea & Perrins Ad, Not Dated)

Cut 2 1/2 lbs beef chuck into 1 inch cubes. Place in heavy saucepan and add

4 cups of beef broth
1 tablespoon Lea & Perrins
2 tsp. salt
1 large onion, sliced

Cover.  Simmer over a low flame for 2 hours or until meat is tender. Add 1 large bag frozen stew vegetables and 16 whole fresh mushrooms. Cook an additional 20-30 minutes, or until vegetables are tender.

Thicken with 1 tablespoon cornstarch blended with 1/4 cold water. Serves 8.

Golden Graham S'Mores (Family Food Ideas)

Golden Graham S'Mores 
(Family Food Ideas)

1/3 cup light corn syrup
1 tablespoon butter or margarine
1 package (5.75 ozs.) milk chocolate chips
1/2 tsp. vanilla
4 cups Golden Grahams cereal
1 1/2 cups miniature marshmallows

Butter 9 x 9 x 2 inch square pan. Heat corn syrup and butter to boiling in 3 quart saucepan, remove from heat.  Add chocolate chips and vanilla, stir until chocolate is melted. Fold in cereal gradually until completely coated with chocolate. Fold in marshmallows. Turn cereal mixture into pan and press with buttered back of spoon. Let stand at room temperature at least 1 hour. Cut into bars, 2 1/4" x 1 1/2".  24 bars.

Baked Smoked Ham Jubilee (St. Joseph's Calendar for 1980)

Baked Smoked Ham Jubilee 
(St. Joseph's Calendar for 1980)

Place 5 to 7 pound half ham, fat side up, on rack in open roasting pan.  Insert roast meat thermometer so the bulb is centered in the thickest part. Be careful that bulb does not rest in fat or on bone. Do not add water, do not cover.

Roast in slow oven (325 degrees) until the meat thermometer registers 140 degrees for "fully cooked" half ham (18-24 minutes per pound); 160 degrees for a "cook-before-eating" half ham (22 to 25 minutes per pound). 

Brush ham with Cherries Jubilee Sauce 30 minutes before end of baking  time.  When ready to serve, place ham on platter and spoon remaining hot Cherries Jubilee sauce over ham. 

Cherries Jubilee Sauce: combine 1 can (21 oz.) cherry pie filling, 1/2 cup cherry wine and 1 teaspoon grated orange rind and cook slowing, stirring occasionally, for 10-15 minutes.

Skillet Meatloaves (Camping & Quick Summer Meals, French's Seasoning Salt Advertisement, Not Dated)

Skillet Meatloaves

1 egg
1/2 cup tomato juice
1 tablespoon French's Minced Onion
1 teaspoon French's Seasoning Salt
1 1/2 lbs. ground beef
1/2 cup fine dry bread crumbs
1 tablespoon oil or shortening
2-3 slices process American cheese

Beat together egg, tomato juice, minced onion, seasoning salt in large bowl. Add ground beef and bread crumbs, mix lightly.  Shape into 5 or 6 small loaves. Heat oil in large skillet, add meatloaves and brown on both sides. Cover, cook over low heat 15-20 minutes, until cooked. Top each with a half slice of cheese during last few minutes of cooking.

5-6 servings.

Rainbow Poke Cake (Jell-O Advertisement, not dated)

Rainbow Poke Cake

1 package (18.5 oz.) Betty Crocker Super Moist White Cake Mix
1 package (3 oz.) Jell-O Brand Raspberry Flavored Gelatin
1 cup boiling water
1/2 cup cold water

Prepare cake mix as directed on package, baking in well-greased and floured 13" x 9" pan. Cool cake in pan 15 minutes, then prick with utility fork at 1/2 inch intervals. Meanwhile, dissolve gelatin in boiling water. Add cold water and carefully pour over warm cake. Chill 3-4 hours and garnish as desired.

Chicken Fricassee with Dumplings (Bisquick Cookbook 1964)

Chicken Fricassee with Dumplings 
(Bisquick Cookbook 1964)

1 stewing chicken (4 to 5 pounds), cut up
1/4 cup fat
2 sprigs parsley
4 celery tops
1 carrot, sliced
1 slice of onion
2 tsp. salt
1/8 tsp. pepper
Dumpling dough

 Brown chicken slowly in fat. Place in kettle with just enough boiling water to cover. Add rest of ingredients except dumplings.  Boil 5 minutes, turn down heat and simmer until tender (2-3 hours).

Make dumplings from basic recipe (below) and drop on simmering stew. Remove dumplings and chicken to platter, keep hot while making gravy (below).  Pour gravy over chicken and dumplings and serve.

8 servings.

Dumplings

2 cups bisquick
3/4 cup milk

Mix thoroughly with fork. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat for 10 minutes. Then cover and continue cooking for 10 minutes longer. Liquid should just bubble gently. Makes 10-12 dumplings.

Stew should be boiling when dumplings are dropped; the steam helps them to rise. Drop dough onto meat or vegetables, not into liquid, to avoid absorption of moisture from stew.  

Gravy
Leave chicken broth (about 4 cups) in kettle over low heat.  Skim off excess fat. Mix 1/2 cup Bisquick and 1 cup milk or cold water to a smooth paste. Stir into broth. Cook until thickened (about 15 minutes), stirring occasionally. Season to taste.

Triple Layer Pudding Pie (1975 Jell-o Advertisement)

Triple Layer Pudding Pie
(1975 Jello Advertisement)


1 package (4-serving size) Jell-o Chocolate Pudding and Pie Filling*
1 package (4-serving size) Jell-o Vanilla Pudding and Pie Filling*
3 1/2 cups milk
1 baked 9 or 9  5/8-inch Mrs. Smith's Pie Shell, cooled
1 tablespoon chocolate syrup
1 cup Cool Whip Non Dairy Whipped Topping

*or use Jell-o Instant Pudding and Pie Filling

Prepare pie filling mixes separately  as directed on package for pie, reducing the milk for each to
 1 3/4 cups. Pour chocolate pie filling into pie shell. Carefully spoon vanilla pie filling over the chocolate layer.  Chill 3 hours.  Blend syrup into whipped topping, spread over the vanilla layer.  Chill.

Rosy Pear Compote (Better Homes & Gardens September 1970)

Rosy Pear Compote 
(Better Homes & Gardens September 1970)

This dessert was the top prize winner in the "Fast" category of pear desserts - Better Homes and Gardens magazine, September 1970

1 16-oz can whole cranberry sauce
1/3 cup sugar
1 tablespoon lemon juice
1/4 tsp ground cinnamon
1/4 tsp ground ginger
6 fresh pears, pared, cored and quartered
2 medium oranges, peeled, sliced and halved

In medium saucepan, combine cranberry sauce, sugar, lemon juice, cinnamon and ginger, bring mixture to boiling. Place pear quarters and orange slices in 1 1/2 quart casserole or baking dish. Pour cranberry mixture over pears and oranges. Cover and bake at 350 degrees for 40 minutes or until pears are tender. Spoon fruit mixture into sherbets or compotes.  Serve warm.

Makes 6 servings.