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Brown Stock (Meat Broth)
Brown Stock (meat broth) 6-8.
2 lbs of beef shin ~~cuts~~
1 1/4 qt. cold water
1 tsp salt.
1 or 2 cloves
2 to 4 pepper corns.
piece of bayleaf
2 tbsp each carrots + turnip + & celery and onion
or any other vegetable
(over)
Back:
① white meat cut into small cubs. ② brown 1/2
meat with fat from the meat. or marrow from the
bone. ③ put remaining meat into soup kettle
④ add browned meat ✱ rinse frying pan with
water ✱ pour over meat. and bring very
gradually to a boiling point. ⑤ simmer for 4 hours
⑥ add vegetables and spices cook until tender
⑦. strain through cheese cloth increase with
added water to make up for loss during
cooking. ⑧ cool quickly do not remove fat
from top till soup is to be used. (Note) other seasonings
may be used such as parsley thyme mace etc.
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# Brown Stock (Meat Broth)
*Serves 6–8*
## Ingredients
- 2 lbs beef shin
- 1 1/4 qt cold water
- 1 tsp salt
- 1 or 2 cloves
- 2 to 4 peppercorns
- Piece of bay leaf
- 2 Tbsp each: carrots, turnip, celery, and onion (or any other vegetable)
## Instructions
1. Cut white meat into small cubes.
2. Brown 1/2 of the meat with fat from the meat, or marrow from the bone.
3. Put remaining (unbrowned) meat into soup kettle.
4. Add browned meat. Rinse frying pan with water and pour over meat. Bring very gradually to a boiling point.
5. Simmer for 4 hours.
6. Add vegetables and spices; cook until tender.
7. Strain through cheesecloth. Add water as needed to make up for loss during cooking.
8. Cool quickly. Do not remove fat from top until soup is to be used.
**Note:** Other seasonings may be used, such as parsley, thyme, mace, etc. -
Zucchini Quiche Italiano
ZUCCHINI QUICHE ITALIANO
2 cups zucchini or other summer
squash, thinly sliced
1 cup onion, thinly sliced
1 garlic clove, minced
3 tablespoons olive oil
2 teaspoons salt
2 fresh tomatoes, peeled and
chopped
1 cup tomato sauce
1/4 teaspoon oregano
1/4 teaspoon tarragon
2 cups cottage cheese (small curd)
3 eggs
3/4 cup milk
1/2 cup Moazzarella cheese, grated
1 (10-inch) pie crust
Saute squash, onion and garlic in olive
oil. Season with salt. Remove. Simmer
tomatoes, sauce, oregano and tarragon un-
til tomatoes are soft.
Mix well the cottage cheese, eggs and
milk. Place squash mixture in pie shell.
Add egg mixture and 4 tablespoons toma-
to sauce. Bake 35 minutes in preheated
350-degree oven. Sprinkle grated Moz-
zarella cheese on top and return to oven
until cheese melts. Serve quiche with re-
maining tomato sauce. Serves 6.
To make in the microwave oven: Place
butter in a flat 1 1/2-quart microwave-
proof dish. Heat on high until melted. Stir
in onion and zucchini. Cover with plastic
wrap. Microwave on high for 6 to 7 min-
utes or until tender. Stir after 4 minutes.
Pour egg mixture over vegetables. Sprin-
kle with remaining cheese. Cover with
paper towel. Microwave on medium for 8
to 10 minutes or until firm.
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# Zucchini Quiche Italiano
*Serves 6*
## Ingredients
- 2 cups zucchini or other summer squash, thinly sliced
- 1 cup onion, thinly sliced
- 1 garlic clove, minced
- 3 Tbsp olive oil
- 2 tsp salt
- 2 fresh tomatoes, peeled and chopped
- 1 cup tomato sauce
- 1/4 tsp oregano
- 1/4 tsp tarragon
- 2 cups cottage cheese (small curd)
- 3 eggs
- 3/4 cup milk
- 1/2 cup mozzarella cheese, grated
- 1 (10-inch) pie crust
## Instructions
1. Sauté squash, onion, and garlic in olive oil. Season with salt. Remove from heat.
2. Simmer tomatoes, tomato sauce, oregano, and tarragon until tomatoes are soft.
3. Mix together the cottage cheese, eggs, and milk until well combined.
4. Place squash mixture in pie shell. Add egg mixture and 4 Tbsp of the tomato sauce.
5. Bake 35 minutes in a preheated 350°F oven.
6. Sprinkle grated mozzarella cheese on top and return to oven until cheese melts.
7. Serve quiche with remaining tomato sauce.
### Microwave Method
1. Place butter in a flat 1 1/2-quart microwave-proof dish. Heat on high until melted.
2. Stir in onion and zucchini. Cover with plastic wrap.
3. Microwave on high for 6 to 7 minutes or until tender, stirring after 4 minutes.
4. Pour egg mixture over vegetables. Sprinkle with remaining cheese.
5. Cover with paper towel. Microwave on medium for 8 to 10 minutes or until firm. -
Zucchini Corn Chowder
ZUCCHINI CORN CHOWDER
3 ears fresh corn
4 strips bacon
1 pound summer squash, sliced (3
cups)
1 cup onions, minced
¾ cup green pepper, minced
1 garlic clove, minced
1 cup water
1½ teaspoons salt
¼ teaspoon dried basil leaves
¼ teaspoon tarragon
2 cups milk
2 eggs, beaten
Pepper
Cut corn from cobs. Saute bacon until
crisp, crumble and set aside. Add zucchini,
onions, green pepper, garlic and saute in
bacon drippings. Add corn, water, salt,
basil, tarragon and pepper. Bring mixture
to a boil. Reduce heat and simmer slowly
for 10 minutes.
Combine milk and eggs. Add to pot and
simmer until thickened. Do not allow
chowder to boil. Sprinkle bacon bits on
top. Serves 6.
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# Zucchini Corn Chowder
*Serves 6*
## Ingredients
- 3 ears fresh corn
- 4 strips bacon
- 1 pound summer squash, sliced (3 cups)
- 1 cup onions, minced
- 3/4 cup green pepper, minced
- 1 garlic clove, minced
- 1 cup water
- 1 1/2 tsp salt
- 1/4 tsp dried basil leaves
- 1/4 tsp tarragon
- 2 cups milk
- 2 eggs, beaten
- Pepper, to taste
## Instructions
1. Cut corn from cobs.
2. Sauté bacon until crisp; crumble and set aside.
3. Add zucchini, onions, green pepper, and garlic to the pan and sauté in bacon drippings.
4. Add corn, water, salt, basil, tarragon, and pepper. Bring mixture to a boil.
5. Reduce heat and simmer slowly for 10 minutes.
6. Combine milk and eggs. Add to pot and simmer until thickened. Do not allow chowder to boil.
7. Sprinkle bacon bits on top. Serves 6. -
Low Calorie Lemon French Dressing
LOW CALORIE
LEMON FRENCH DRESSING
1 teaspoon unflavored gelatin
1 tablespoon cold water
¼ cup boiling water
2 to 3 tablespoons sugar
½ teaspoon salt
1 teaspoon grated lemon peel
½ cup fresh lemon juice
¼ teaspoon garlic salt
⅛ teaspoon pepper
⅛ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
Soften gelatin in cold water. Add boiling water and stir until gelatin dissolves.
Stir in sugar and salt until dissolved. Combine mixture with grated lemon peel, lemon juice, garlic salt, pepper, dry mustard
and Worcestershire sauce. Shake well. Serve cool, but not chilled over salad greens.
This may be covered and stored in refrigerator. If so, before serving, place container of dressing in pan of hot water for
5 minutes to reliquefy the gelatin. Yields about 1 cup, 12 to 13 calories per tablespoon.
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# Low Calorie Lemon French Dressing
*Yields about 1 cup, 12 to 13 calories per tablespoon*
## Ingredients
- 1 tsp unflavored gelatin
- 1 Tbsp cold water
- 1/4 cup boiling water
- 2 to 3 Tbsp sugar
- 1/2 tsp salt
- 1 tsp grated lemon peel
- 1/2 cup fresh lemon juice
- 1/4 tsp garlic salt
- 1/8 tsp pepper
- 1/8 tsp dry mustard
- 1/4 tsp Worcestershire sauce
## Instructions
1. Soften gelatin in cold water.
2. Add boiling water and stir until gelatin dissolves.
3. Stir in sugar and salt until dissolved.
4. Combine mixture with grated lemon peel, lemon juice, garlic salt, pepper, dry mustard, and Worcestershire sauce.
5. Shake well.
6. Serve cool, but not chilled, over salad greens.
> **Storage:** This may be covered and stored in the refrigerator. Before serving, place the container of dressing in a pan of hot water for 5 minutes to reliquefy the gelatin. -
Oriental Dressing
ORIENTAL DRESSING
5 ounces peeled onion, cut up fine
(about 1 small onion)
½ ounce celery stalk (1 small
stalk), cut up fine
¼ ounce fresh gingerroot, peeled
and cut up very finely (about 1¼
teaspoons)
About 1/5 of rind from whole
lemon
Squeeze of lemon juice
⅜ cup vinegar
1½ cups oil
¼ cup soy sauce
¼ cup water
Dash monosodium glutamate
Dash of salt and pepper
2 tablespoons ketchup
Mix onion, celery, gingerroot, lemon
rind, lemon juice, vinegar, oil, soy sauce,
water, MSG, salt, pepper and ketchup.
Serve with salad. Yields enough for 10 to
20 people, depending on amount of dress-
ing used.
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# Oriental Dressing
*Yields enough for 10 to 20 people, depending on amount of dressing used.*
## Ingredients
- 5 oz peeled onion, cut up fine (about 1 small onion)
- 1/2 oz celery stalk (1 small stalk), cut up fine
- 1/4 oz fresh gingerroot, peeled and cut up very finely (about 1 1/4 tsp)
- About 1/5 of rind from a whole lemon
- Squeeze of lemon juice
- 3/8 cup vinegar
- 1 1/2 cups oil
- 1/4 cup soy sauce
- 1/4 cup water
- Dash monosodium glutamate (MSG)
- Dash of salt and pepper
- 2 Tbsp ketchup
## Instructions
1. Combine onion, celery, gingerroot, lemon rind, lemon juice, vinegar, oil, soy sauce, water, MSG, salt, pepper, and ketchup.
2. Mix well.
3. Serve with salad. -
Mayonnaise Dressing
Mayonnaise Dressing 1 cup of more
1/2 tsp sugar ✓ 1 egg
1/2 tsp salt 1 to 3 tbs vinegar
1/2 tsp Mustard 1 cup or more oil
Method:
① Mix dry ingredients with egg & 1
T vinegar ② beat until well mixed (not
to much) add 1T of oil in 5 installments
beat hard ③ pour remaining oil slowly
into mixture beat vigorously untill
Back:
thickened
Note. when more then 1 T of
vinegar is used the remaining
amount is added slowly & alternately
with oil after the mayonnaise has
started to thicken if dressing
separate place a teaspoon of
cold water in a bowl and slowly
add the separated dressing beating
as before or start with fresh egg
beating in separated dressing gradually
---
# Mayonnaise Dressing
*Makes 1 cup or more*
## Ingredients
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp mustard
- 1 egg
- 1 to 3 Tbsp vinegar
- 1 cup or more oil
## Instructions
1. Mix dry ingredients (sugar, salt, mustard) with egg and 1 Tbsp vinegar.
2. Beat until well mixed (not too much).
3. Add 1 Tbsp of oil in 5 installments, beating hard after each addition.
4. Pour remaining oil slowly into the mixture, beating vigorously until thickened.
**Note:** When more than 1 Tbsp of vinegar is used, the remaining vinegar is added slowly and alternately with the oil, after the mayonnaise has started to thicken.
**If dressing separates:** Place a teaspoon of cold water in a bowl and slowly add the separated dressing, beating as before — or start with a fresh egg, beating the separated dressing in gradually. -
1¼ Cup French Dressing
1¼ cup French Dressing
1 teaspoon Mustard pepper
1 " paprika 1 cup oil
1 " sugar ¼ cup vinega[r]
1½ " salt or lemon jui[ce]
Method
(1) place ingredients in a bottle
shake well just before serving
Note
1 teaspoon horse radish
1 Tablespoon tomato catsup or a bit
Back:
of onion juice may be added (2)
If a red dressing is desired add more
paprika in preparing small
amounts for immediate use add a
small cube of ice which helps to
thicken.
---
# 1¼ Cup French Dressing
*Makes 1¼ cups*
## Ingredients
- 1 tsp mustard
- 1 tsp pepper
- 1 tsp paprika
- 1 cup oil
- 1 tsp sugar
- 1/4 cup vinegar or lemon juice
- 1 1/2 tsp salt
### Optional Add-ins (Note)
- 1 tsp horseradish
- 1 Tbsp tomato catsup
- A bit of onion juice
## Instructions
1. Place all ingredients in a bottle.
2. Shake well just before serving.
### Notes
3. If a red dressing is desired, add more paprika.
4. In preparing small amounts for immediate use, add a small cube of ice, which helps to thicken. -
Honey Mustard Dressing
Honey Mustard Dressing
1/3 c Honey Process 1st 5 items
1/4 c Dijon mustard in blender; add
1 Clove minced garlic oils gradually
2 T Lemon juice
1/4 c rice Wine Vinegar Makes 1/2 cups
1 C Canola oil
1/2 tsp Sesame oil
Back:
Blend
1 T dijon mustard
1 T brown mustard
1 T honey
1 T olive oil
1 tsp Vinegar (rice)
Use Blender: Add oil last & slowly
(less
oil)
---
# Honey Mustard Dressing
*Makes 1 1/2 cups*
## Ingredients
### Main Dressing
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1 clove garlic, minced
- 2 Tbsp lemon juice
- 1/4 cup rice wine vinegar
- 1 cup canola oil
- 1/2 tsp sesame oil
### Less Oil Blended Version
- 1 Tbsp Dijon mustard
- 1 Tbsp brown mustard
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 tsp rice vinegar
## Instructions
### Main Dressing
1. Place the first 5 ingredients (honey, Dijon mustard, garlic, lemon juice, and rice wine vinegar) in a blender and process.
2. With blender running, add canola oil and sesame oil gradually.
### Less Oil Blended Version
1. Combine Dijon mustard, brown mustard, honey, and rice vinegar in a blender; process to combine.
2. Add olive oil last and slowly while blending. Note: use less oil if desired. -
French Dressing
French Dressing
1 cup mazola oil
½ cup katsup
½ cup vinegar
2 T. sugar
1 teaspoon salt
pepper
1 sm. onion (cut up) Shake well
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# French Dressing
## Ingredients
- 1 cup Mazola oil
- 1/2 cup katsup
- 1/2 cup vinegar
- 2 Tbsp sugar
- 1 tsp salt
- Pepper, to taste
- 1 small onion, cut up
## Instructions
1. Combine all ingredients.
2. Shake well. -
Low Calorie Dressing
Low Calorie Dressing
1/3 cup apple jelly - break up with egg beater.
add 2c orange juice
2 tablesp. lemon juice
2 " vinegar
2 " honey
Beat together until well blended.
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# Low Calorie Dressing
## Ingredients
- 1/3 cup apple jelly
- 2 cups orange juice
- 2 Tbsp lemon juice
- 2 Tbsp vinegar
- 2 Tbsp honey
## Instructions
1. Break up apple jelly with an egg beater.
2. Add orange juice, lemon juice, vinegar, and honey.
3. Beat together until well blended. -
Sweet Relish
Sweet Relish
4 med. green tomatoes
1 large red tomato
6 med. cucumbers
1 onion
2 Tablespoons salt
Put vegetables through a grinder just until coarse. Add salt and mix tho-
roughly. Let stand 24 hours.
1 cup sugar
½ teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1½ Tablespoon mixed pickling spice
1 cup white vinegar (or cider)
2-3 drops green food coloring
Combine spices and vinegar and food coloring, bring to a boil. Drain
vegetables and add to vinegar mixture, boiling gently for 20 minutes. Stir fre-
quently. Pour into jars and seal. Makes 3 pints.
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# Sweet Relish
*Makes 3 pints*
## Ingredients
- 4 medium green tomatoes
- 1 large red tomato
- 6 medium cucumbers
- 1 onion
- 2 Tbsp salt
- 1 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 1/2 Tbsp mixed pickling spice
- 1 cup white vinegar (or cider vinegar)
- 2–3 drops green food coloring
## Instructions
1. Put vegetables (green tomatoes, red tomato, cucumbers, and onion) through a grinder just until coarse.
2. Add salt and mix thoroughly. Let stand 24 hours.
3. Combine sugar, cinnamon, turmeric, ground cloves, ground allspice, mixed pickling spice, vinegar, and food coloring. Bring to a boil.
4. Drain vegetables and add to vinegar mixture.
5. Boil gently for 20 minutes, stirring frequently.
6. Pour into jars and seal. Makes 3 pints. -
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.
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# 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.