Browse Items (21 total)
Sort by:
-
Chicken Caesar Salad
CHICKEN CAESAR SALAD THE TAMPA TRIBUNE
Non-stick cooking spray 1 egg white
6 oz. chicken breast 1 French bread
¼ c. plain bread crumbs baguette
6 medium garlic cloves, 4 anchovies, mashed
crushed, divided 4 tsp. worcester-
Black pepper shire sace
Pinch of salt 4 tsp. olive oil
Grated rind from 1 medium 1 sm. head romaine
lemon, ½ Tablespoon
3 tablespoons fresh lemon lettuce, washed &
juice, divided cut up
¼ med. red onion, sliced ½ cup croutons
2 T. parmesan
cheese
Card 1 Back:
Chicken: Preheat broiler. Line a baking
sheet with foil and spray with non-stick cooking
spray. Remove fat from chicken. Mix bread
crumbs, 2 crushed garlic cloves, pepper, salt,
lemon rind and 1 tablespoon lemon juice together
in a small bowl. Whisk egg white lightly in a
separate bowl. Dip chicken into egg white and
then roll in bread crumbs. Dip in egg white
again and roll again in bread crumbs. Place on
prepared baking sheet and broil about 5 inches
from heat for 5 minutes.
Turn and broil another 5 minutes. Remove
from oven and turn off broiler. Five minutes
before serving, warm baguette.
Dressing: Put anchovies, remaining lemon juic
and garlic, Worcestershire sauce and olive oil
Card 2 Front:
SCHICKEN CAESAR SALAD, CARD NO. 2
in a processor and mix, or mix and mash together
well by hand. Place lettuce in a salad bowl
and toss with half the dressing. Divide salad
between two plates. Add croutons and sprinkle
with Parmesan cheese and onion slices. Cut
chicken into thin slices and place on top.
Spoon remaining dressing over the top. Serve
with warm bread.
Serves 2.
Calories 537; Protein 44 g; Carbohydrates 50 g;
Fiber 6 g; Fat 18 g; Cholesterol 84 mg; Sodium
1,098 mg; Calories from Fat: 30%.
Card 2 Back: blank
---
# Chicken Caesar Salad
*The Tampa Tribune*
*Serves 2*
## Ingredients
### Chicken
- Non-stick cooking spray
- 6 oz. chicken breast
- 1/4 cup plain bread crumbs
- 2 of the 6 medium garlic cloves, crushed (divided use — remainder for dressing)
- Black pepper
- Pinch of salt
- Grated rind from 1 medium lemon (about 1/2 Tbsp)
- 1 Tbsp fresh lemon juice (of 3 Tbsp total, divided)
- 1 egg white
- 1 French bread baguette
### Dressing
- 4 anchovies, mashed
- Remaining 4 garlic cloves, crushed
- Remaining 2 Tbsp fresh lemon juice
- 4 tsp Worcestershire sauce
- 4 tsp olive oil
### Salad
- 1 small head romaine lettuce, washed and cut up
- 1/4 medium red onion, sliced
- 1/2 cup croutons
- 2 Tbsp Parmesan cheese
## Instructions
### Chicken
1. Preheat broiler. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Remove fat from chicken.
3. Mix bread crumbs, 2 crushed garlic cloves, pepper, salt, lemon rind, and 1 Tbsp lemon juice together in a small bowl.
4. Whisk egg white lightly in a separate bowl.
5. Dip chicken into egg white, then roll in bread crumbs. Dip in egg white again and roll again in bread crumbs.
6. Place on prepared baking sheet and broil about 5 inches from heat for 5 minutes.
7. Turn and broil another 5 minutes. Remove from oven and turn off broiler.
8. Five minutes before serving, warm baguette.
### Dressing
1. Put anchovies, remaining lemon juice, remaining garlic, Worcestershire sauce, and olive oil in a food processor and mix, or mix and mash together well by hand.
### Assembly
1. Place lettuce in a salad bowl and toss with half the dressing. Divide salad between two plates.
2. Add croutons and sprinkle with Parmesan cheese and onion slices.
3. Cut chicken into thin slices and place on top.
4. Spoon remaining dressing over the top.
5. Serve with warm bread. -
Caesar Salad
Card 1 Front:
CAESAR SALAD THE TAMPA TRIBUNE
1 T. red wine vinegar Dash/Worcestershire
1 T. Worcestershire sauce sauce
2 T. Dijon mustard 1 lg. garlic clove
4 cloves garlic, minced sliced
Salt 2 c. ½" bread cubes
Freshly ground black pepper from crusty bread
1 c. + 4 T. olive oil 3 heads romaine,
4 T. freshly squeezed in 2" pieces
lemon juice ½ cup freshly
grated Parmesan
Whisk vinegar, Worcestershire sauce, mustard,
minced garlic, salt and pepper. Slowly whisk
in 1 cup olive oil, drop by drop at first.
Card 1 Back:
When all the oil has been added, whisk in lemon
juice and Worcestershire sauce. Store i refrig-
erator until ready to serve.
Heat 4 tablespoons olive oil in pan. Over
medium heat, saute sliced garlic until lightly
browned, about 2 minutes. Remove with a
slotted spoon. Add bread and cook over medium
heat, stirring often, until golden on all sides,
abut 3-5 minutes. Remove; drain on paper
towels.
Tear romaine into pieces. Place ia large
bowl. Sprinkle with half of the cheese. Add
croutons and toss. Add remaining cheese and
toss. Add dressing; toss and serve.
Calories 409; cholesterol 12 mg, Sodium 392
---
# Caesar Salad
*The Tampa Tribune*
## Ingredients
- 1 Tbsp red wine vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 4 cloves garlic, minced
- Salt
- Freshly ground black pepper
- 1 cup + 4 Tbsp olive oil (divided)
- 4 Tbsp freshly squeezed lemon juice
- Dash Worcestershire sauce
- 1 large garlic clove, sliced
- 2 cups 1/2" bread cubes from crusty bread
- 3 heads romaine, torn into 2" pieces
- 1/2 cup freshly grated Parmesan
## Instructions
### Dressing
1. Whisk vinegar, Worcestershire sauce, mustard, minced garlic, salt, and pepper together.
2. Slowly whisk in 1 cup olive oil, drop by drop at first.
3. When all the oil has been added, whisk in lemon juice and Worcestershire sauce.
4. Store in refrigerator until ready to serve.
### Croutons
1. Heat 4 Tbsp olive oil in a pan over medium heat.
2. Sauté sliced garlic until lightly browned, about 2 minutes.
3. Remove garlic with a slotted spoon.
4. Add bread cubes and cook over medium heat, stirring often, until golden on all sides, about 3–5 minutes.
5. Remove; drain on paper towels.
### Assembly
1. Tear romaine into pieces and place in a large bowl.
2. Sprinkle with half of the Parmesan cheese.
3. Add croutons and toss.
4. Add remaining cheese and toss.
5. Add dressing, toss, and serve. -
Cranberry Sauce
CRANBERRY SAUCE (Cooking Time: 8-9 min.)
1 pkg. (12 oz.) fresh cranberries, about 3 cups
½ cup sugar
1/3 cup water
1/8 tsp. almond extract
Combine all ingredients except almond extract in a
2 quart microproof bowl. Cover with plastic wrap.
Cook on High 8-9 min., or until berries pop. Stir
in almond extract. Let stand until cool. Cover
and refrigerate until ready to serve.
Yield: 2 cups
Card 1 Back: blank
---
# Cranberry Sauce
*Yields 2 cups*
## Ingredients
- 1 pkg. (12 oz.) fresh cranberries, about 3 cups
- 1/2 cup sugar
- 1/3 cup water
- 1/8 tsp. almond extract
## Instructions
1. Combine all ingredients except almond extract in a 2-quart microwave-safe bowl.
2. Cover with plastic wrap.
3. Cook on High for 8–9 minutes, or until berries pop.
4. Stir in almond extract.
5. Let stand until cool.
6. Cover and refrigerate until ready to serve. -
Fish Chowder
FISH CHOWDER
Thaw a 1-pound block frozen fish fillets
just long enough to cut in half with sturdy
sharp knife.
1 large onion, sliced
2 tablespoons butter or margarine
1 cup water or chicken broth
3 medium potatoes, peeled if desired,
cut in 1/2 inch cubes
1/2 pound frozen fish (we used whiting),
cut in chunks
3 cups milk
2 tablespoons chopped parsley (optional)
1/2 teaspoon dillweed
3/4 teaspoon salt
1/2 teaspoon pepper
In large saucepan sauté onion in butter
until lightly browned; remove; set aside.
In same saucepan bring to boil water and
potatoes. Reduce heat; cover and boil
gently 10 minutes or until potatoes are al-
most tender. Add fish; cover and cook 5
minutes or until fish flakes easily with
fork and potatoes are tender. Stir in re-
served onion, milk, parsley, dillweed, salt
and pepper. Bring just to boiling. Correct
seasoning as desired. Makes 4 servings. Per
serving made with water: 290 cal, 19 g pro,
26 g car, 12 g fat, 79 mg chol with butter,
61 mg chol with margarine WD
WOMAN'S DAY 3/10/81
Back: blank
---
# Fish Chowder
*Woman's Day, March 10, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb block frozen fish fillets (such as whiting), partially thawed and cut in chunks
- 1 large onion, sliced
- 2 Tbsp butter or margarine
- 1 cup water or chicken broth
- 3 medium potatoes, peeled if desired, cut in 1/2-inch cubes
- 3 cups milk
- 2 Tbsp chopped parsley (optional)
- 1/2 tsp dillweed
- 3/4 tsp salt
- 1/2 tsp pepper
## Instructions
1. Thaw a 1-pound block of frozen fish fillets just long enough to cut in half with a sturdy sharp knife, then cut into chunks.
2. In a large saucepan, sauté onion in butter until lightly browned; remove onion and set aside.
3. In the same saucepan, bring water (or chicken broth) and potatoes to a boil.
4. Reduce heat; cover and boil gently 10 minutes or until potatoes are almost tender.
5. Add fish; cover and cook 5 minutes or until fish flakes easily with a fork and potatoes are tender.
6. Stir in reserved onion, milk, parsley, dillweed, salt, and pepper.
7. Bring just to boiling.
8. Correct seasoning as desired and serve. -
Potato and Snap Pea Salad
POTATO AND SNAP PEA SALAD
Makes 4 servings at 42¢ each.
1 pound new potatoes
1 tablespoon tarragon vinegar
2 tablespoons peanut or vegetable oil
½ teaspoon salt
R2 FAMILY CIRCLE 7/1/81
1 teaspoon Dijon-style mustard
2 cups small Sugar Snap peas,
washed, strung and cut lengthwise
1 tablespoon mayonnaise
1 tablespoon milk
Back:
1. Scrub potatoes with vegetable brush.
Cook in boiling salted water to cover
in a large saucepan until tender, about
15 minutes. Drain; cut into 1-inch slices.
2. Combine vinegar, oil, salt and mustard
in medium-sized bowl. Add warm pot-
atoes; toss lightly to coat. Let stand at
room temperature until cool.
3. Add peas to potatoes; combine may-
onnaise and milk in small cup. Toss
lightly just to coat.
---
# Potato and Snap Pea Salad
*July 1, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb new potatoes
- 1 Tbsp tarragon vinegar
- 2 Tbsp peanut or vegetable oil
- 1/2 tsp salt
- 1 tsp Dijon-style mustard
- 2 cups small Sugar Snap peas, washed, strung and cut lengthwise
- 1 Tbsp mayonnaise
- 1 Tbsp milk
## Instructions
1. Scrub potatoes with vegetable brush. Cook in boiling salted water to cover in a large saucepan until tender, about 15 minutes. Drain; cut into 1-inch slices.
2. Combine vinegar, oil, salt and mustard in medium-sized bowl. Add warm potatoes; toss lightly to coat. Let stand at room temperature until cool.
3. Add peas to potatoes; combine mayonnaise and milk in small cup. Toss lightly just to coat. -
Baked Corn, Mexican Style
BAKED CORN, MEXICAN STYLE
3 tablespoons butter or margarine,
divided
1/2 cup soft bread crumbs
1-1/4 cups shredded sharp Cheddar
cheese (5 ounces), divided
1 small onion, minced
1/4 cup chopped green pepper
1 cup cooked rice
1 can (8 ounces) tomatoes
1 cup cooked whole-kernel corn cut
from cob (2 large ears)
1/2 teaspoon each seasoned salt and
chili powder
1 teaspoon brown sugar
2 dashes hot-pepper sauce
2 eggs, separated
In small skillet melt butter. Add 2 ta-
blespoons to crumbs and toss with 1/4
cup cheese; set aside. Sauté onion and
pepper in remaining butter until onion
is tender. Mix well with remaining
cheese, rice, tomatoes, corn, salt, chili
powder, sugar and hot-pepper sauce.
Beat egg whites until stiff, then beat
yolks until slightly thickened. Stir yolks
into corn mixture, then fold in beaten
whites. Turn into shallow 1-1/2-quart
baking dish and sprinkle with reserved
crumbs. Bake in preheated 350° oven
30 minutes or until firm and browned.
Makes 4 servings. Per serving: 370 cal,
16 g pro, 25 g car, 24 g fat, 189 mg
chol with butter, 162 mg chol with
margarine.
WOMAN'S DAY 6/16/81
Back: blank
---
# Baked Corn, Mexican Style
*From Woman's Day, June 16, 1981*
## Ingredients
- 3 Tbsp butter or margarine, divided
- 1/2 cup soft bread crumbs
- 1-1/4 cups shredded sharp Cheddar cheese (5 ounces), divided
- 1 small onion, minced
- 1/4 cup chopped green pepper
- 1 cup cooked rice
- 1 can (8 ounces) tomatoes
- 1 cup cooked whole-kernel corn cut from cob (2 large ears)
- 1/2 tsp seasoned salt
- 1/2 tsp chili powder
- 1 tsp brown sugar
- 2 dashes hot-pepper sauce
- 2 eggs, separated
## Instructions
1. In a small skillet, melt butter. Add 2 Tbsp melted butter to bread crumbs and toss with 1/4 cup cheese; set aside.
2. Sauté onion and green pepper in remaining butter until onion is tender.
3. Mix well with remaining cheese, rice, tomatoes, corn, seasoned salt, chili powder, brown sugar, and hot-pepper sauce.
4. Beat egg whites until stiff, then beat yolks until slightly thickened.
5. Stir yolks into corn mixture, then fold in beaten egg whites.
6. Turn into a shallow 1-1/2-quart baking dish and sprinkle with reserved crumb mixture.
7. Bake in a preheated 350° oven for 30 minutes or until firm and browned.
8. Makes 4 servings. -
Fudge Sauce
Fudge Sauce
Recipe from the kitchen of Ruth Chadwick
4 Squares unsweetened
Chocolate
1½ Cups sugar
1 can (13oz) evaporated
milk
Melt Chocolate in top of double
boiler. Add sugar gradually Heat
evap. milk to scalding pt. Add to Choc.
Back:
mixture gradually. Cook until
slightly thickened. I also beat with
electric beater to be sure it is
smooth & fluffy. 1 - 8 - 1980
Happy Cooking!
---
# Fudge Sauce
*From Ruth Chadwick, January 8, 1980*
## Ingredients
- 4 squares unsweetened chocolate
- 1 1/2 cups sugar
- 1 can (13 oz) evaporated milk
## Instructions
1. Melt chocolate in top of double boiler.
2. Add sugar gradually.
3. Heat evaporated milk to scalding point. Add to chocolate mixture gradually.
4. Cook until slightly thickened.
5. Beat with electric beater to be sure it is smooth and fluffy. -
Edy's Peppermint Ice Cream Bars
Edy's Peppermint Ice Cream Bars
16 oz. pkg. Oreo Cookies
1 stick butter
1 container Edy's Peppermint Ice Cream
1 - 4 oz. Milk Chocolate Bar
1 - 4 oz. White Chocolate Bar
Finely grind Oreo cookies in blender. Mix cookie crumbs and
melted butter. Press into 9 x 13 pan. Place in freezer for approx.
10 minutes or until firm. Spread softened Edy's Ice Cream over
crust. Place in freezer again for approx. 10 minutes or until firm.
Drizzle with melted milk chocolate and white chocolate.
Back: blank
---
# Edy's Peppermint Ice Cream Bars
## Ingredients
- 16 oz pkg Oreo Cookies
- 1 stick butter
- 1 container Edy's Peppermint Ice Cream
- 1 - 4 oz Milk Chocolate Bar
- 1 - 4 oz White Chocolate Bar
## Instructions
1. Finely grind Oreo cookies in blender.
2. Mix cookie crumbs and melted butter.
3. Press into a 9 x 13 pan.
4. Place in freezer for approximately 10 minutes or until firm.
5. Spread softened Edy's Ice Cream over crust.
6. Place in freezer again for approximately 10 minutes or until firm.
7. Drizzle with melted milk chocolate and white chocolate. -
Rump Roast
Rump Roast Serve on noodles
Bottom Round
Cut in strips
Soy sauce, limes, salt & pepper garlic
Sesame oil ginger
brown sugar pepper
corn starch Green beans
carrots
snow peas
serve on rice
Back: blank
---
# Rump Roast (Bottom Round)
## Ingredients
- Rump roast / bottom round, cut in strips
- Soy sauce
- Lime juice
- Salt & pepper
- Sesame oil
- Brown sugar
- Corn starch
- Garlic
- Ginger
- Pepper
- Green beans
- Carrots
- Snow peas
## Instructions
1. Cut bottom round roast into strips.
2. Combine soy sauce, lime juice, salt and pepper, garlic, ginger, and pepper for marinade or sauce.
3. Add sesame oil, brown sugar, and corn starch.
4. Cook beef strips with sauce ingredients.
5. Add green beans, carrots, and snow peas and cook through.
6. Serve on noodles or rice.