Silhouette Sandwiches (Betty Crocker Boys and Girls Cookbook)

Silhouette Sandwiches
(Betty Crocker Boys and Girls Cookbook)

Butter 8 slices of bread on one side.

Top buttered bread with 8 slices of cold luncheon meat.

Top meat with cut-outs from 4 slices process American cheese.

To make cut-outs: With a cooky cutter, cut out shape of diamond, heart, dog or any other design from center of the slice of cheese.

Place cut-out pieces of cheese on one sandwich. Put the rest of the slices of cheese on the other sandwich. The meat will show through the space in the cheese, making a silhouette of the cut-out.

Makes 8 open face sandwiches.

Apple Barbequed Pork Chops (Boyce Memorial APR Cookbook, 1977)

Apple Barbequed Pork Chops 
(Boyce Memorial APR Cookbook, Kings Mountain, NC, 1977)

6 pork chops
2 cups apples
1/2 cup cider vinegar
2 tsp. dry mustard
1/2 cup brown sugar
2 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 cup chopped onion

Bake for 1 1/2 hours at 350 degrees.

Cream of Potato Soup (250 Ways to Cook Potatoes, 1950)

Cream of Potato Soup
250 Ways to Cook Potatoes
Culinary Arts Institute, Edited by Ruth Berolzheimer, 1950

"The secret of good potato soup is creamy richness and a liberal hand with the seasonings." 

4 large potatoes
1/2 onion, cut fine
1 1/2 quarts water
2 teaspoons salt
1 tall can evaporated milk
Dash pepper

Pare and dice potatoes. Add onion, salt and water. Boil until tender, drain, saving water. Mash potatoes.

Combine potato water and milk and heat to boiling. Add pepper and mashed potatoes, blend thoroughly.

Serves 6-8.

Gorgonzola Walnut Salad

Gorgonzola Walnut Salad
Source: Beyond Chiles, A Collection of Recipes from St. Paul's Angelican Church, San Miguel de Allende, Mexico

4 oz. gorgonzola cheese, crumbled
1/4 cup olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 medium head romaine lettuce, torn in pieces
1 cup walnuts, toasted

Process cheese, oil, vinegar, salt and pepper in blender. Combine lettuce with walnuts and toss with dressing.

Broccoli - A Different Taste

Source:A Taste of Hope, Hope Lutheran Church, Virginia Beach, VA

1 head fresh broccoli, steamed
1/2 cup margarine, melted
1 can sliced water chestnuts
1 envelope dry onion soup mix

Steam broccoli to desired doneness. Pour margarine, drained water chestnuts, and soup mix over broccoli and stir to mix and evenly coat. Serves 4.

Purchase this book.

Zucchini Salad

Source: First Chair Gourmet, presented by The Charlotte Symphony Women's Association, Charlotte, NC

Salad

2 small zucchini, 8 oz. total
1 small green pepper
1 small tomato, coarsely chopped
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped parsley leaves
4 olives, chopped
2 large green onions, thinly sliced

Dressing

2 tablespoons lemon juice
3 tablespoons oil
1 1/2 teaspoons wine vinegar
1 1/2 teaspoons anchovy paste (optional)
1/2 teaspoon dillweed
Pinch of oregano
Salt and pepper to taste

Cut zucchini and green onions into matchsticks. Combine all salad ingredients. Combine dressing ingredients, pour over salad and toss. Refrigerate until cold. Drain salad and serve on lettuce leaves.

4 servings; can prepare ahead.

Tomato and Sausage Tart

Source: Seasoned with Love, A Collection of Recipes from Matthews United Methodist Church, Matthews, NC

1 unbaked pie crust
2 tsp. Dijon mustard
1/2 lb. cooked Italian sausage
2-3 sliced tomatoes
1/2 tsp. basil
1/4 cup fresh parsley
1 1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
salt/pepper to taste

Spread mustard over pastry. Bake according to directions for 5 minutes. Sprinkle sausage over shell; layer tomatoes. Sprinkle with basil, parsley and salt and pepper. Mix cheese and mayonnaise, spread over tomatoes, sealing edges. Bake at 400 degrees for 35 minutes.

Click here to purchase this cookbook.