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Filled Pancakes with Cheese Sauce
Filled Pancakes w/Cheese Sauce
1 pkg (10oz) frozen chopped spinach
1/2 lb. pork sausage meat
1/2 c. condensed cr. mush. soup
Pinch pwd. thyme
Pancake mix
4 slices process American cheese
1/3 c (about) water
paprika
Cook spinach as directed on package label, omitting
salt & drain well. Cook sausage meat & drain off
fat. Mix spinach, sausage, soup and thyme, set aside.
Make 5 - 5" pancakes from mix and keep warm.
Combine cheese and water in saucepan & stir over low
heat until smooth & melted, adding a little more water
if necessary. Heat meat mixture and stack- (over)
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pancakes with mixture between. Top with
cheese sauce and sprinkle with paprika.
Cut in wedges and serve. 3-4 Servings.
68 - 69 500⁰⁰
Bankrupt
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# Filled Pancakes with Cheese Sauce
*Makes 3–4 servings*
## Ingredients
- 1 pkg (10 oz) frozen chopped spinach
- 1/2 lb pork sausage meat
- 1/2 cup condensed cream of mushroom soup
- Pinch powdered thyme
- Pancake mix (prepared per package directions, enough for five 5" pancakes)
- 4 slices process American cheese
- 1/3 cup (about) water
- Paprika, for garnish
## Instructions
1. Cook spinach as directed on package label, omitting salt. Drain well.
2. Cook sausage meat and drain off fat.
3. Mix spinach, sausage, soup, and thyme together. Set aside.
4. Make 5 pancakes (5" each) from pancake mix and keep warm.
5. Combine cheese and water in a saucepan. Stir over low heat until smooth and melted, adding a little more water if necessary.
6. Heat meat mixture.
### Assembly
7. Stack pancakes with the meat mixture between each layer.
8. Top with cheese sauce and sprinkle with paprika.
9. Cut in wedges and 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
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# 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. -
Fisk Pudding (Fish Pudding)
fisk pudding
(fish pudding)
1 small haddock or cod (about 5
pounds)
3/4 cup rice
2 cups water
2 cups milk
2 teaspoons salt
4 eggs, well beaten
5 cups rich milk
Butter, salt, pepper for seasoning
Boil fish in salted water (1 tea-
spoon salt to each quart of water) until
tender, about 45 minutes. Drain, skin
carefully, pick out bones, and flake finely.
Cook rice with water, milk, and salt for
20 minutes. Now put a layer of drained
rice in a well-buttered casserole. Then
add a layer of the flaked fish. Season
with butter, pepper, and salt, allowing
about 1/2 teaspoon of salt for every layer.
Continue with alternate layers of fish and
rice until casserole is two thirds full. To well-beaten eggs add milk. Pour over
rice and fish. Bake uncovered for 1 hour in a medium oven (350° F.). Serves 12.
Tested by The American Home
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# Fisk Pudding (Fish Pudding)
## Ingredients
- 1 small haddock or cod (about 5 pounds)
- 3/4 cup rice
- 2 cups water
- 2 cups milk
- 2 teaspoons salt
- 4 eggs, well beaten
- 5 cups rich milk
- Butter, salt, pepper for seasoning
## Instructions
1. Boil fish in salted water (1 teaspoon salt to each quart of water) until tender, about 45 minutes.
2. Drain, skin carefully, pick out bones, and flake finely.
3. Cook rice with water, milk, and salt for 20 minutes.
4. Put a layer of drained rice in a well-buttered casserole.
5. Add a layer of the flaked fish. Season with butter, pepper, and salt, allowing about 1/2 teaspoon of salt for every layer.
6. Continue with alternate layers of fish and rice until casserole is two thirds full.
7. To well-beaten eggs add milk. Pour over rice and fish.
8. Bake uncovered for 1 hour in a medium oven (350°F).
Serves 12. -
Five Can Casserole
Five Can Casserol
1 can chicken boned. (5oz)
1 can cream of mushroom soup.
1 can cream of chicken soup
1 sm can milk
1 can chow mein noodles (3oz)
30 mins 350° uncovered
9" square pan
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# Five Can Casserole
## Ingredients
- 1 can boned chicken (5 oz)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 small can milk (5oz evaporated milk)
- 1 can chow mein noodles (3 oz)
## Instructions
1. Combine the boned chicken, cream of mushroom soup, cream of chicken soup, milk, and chow mein noodles in a 9-inch square pan.
2. Bake uncovered at 350°F for 30 minutes.
## Editor's Notes
- **"sm can milk"** — Likely a small (5 oz) evaporated milk can, but the card does not say. -
Five Cup Dessert
Five Cup Dessert
1 cup cold cooked rice
1 " diced orange
1 " quartered marshmallows
1 " chopped walnut meats
1 " heavy cream, whipped
Combine ingredients, chill. Garnish with whipped
cream and orange sections.
H. Lord
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# Five Cup Dessert
*From H. Lord*
## Ingredients
- 1 cup cold cooked rice
- 1 cup diced orange
- 1 cup quartered marshmallows
- 1 cup chopped walnut meats
- 1 cup heavy cream, whipped
## Instructions
1. Combine all ingredients and chill.
2. Garnish with whipped cream and orange sections. -
Five Cup Salad
Five Cup salad
1 cup of chunk pineapple
1 " of madarin orange
1 " coconut
1 " of small marshmellow
1 " of cool whip
mix altogether.
I always use 303 can of pineapple
and can of oranges may take
little more cool whip"
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# Five Cup Salad
## Ingredients
- 1 cup chunk pineapple
- 1 cup mandarin orange
- 1 cup coconut
- 1 cup small marshmallows
- 1 cup Cool Whip
## Instructions
1. Mix all ingredients together.
## Editor's Notes
- **"303 can"** — a standard can size of the era, holding roughly 15–16 oz. The writer says she always uses a 303 can of pineapple and a can of oranges. The card does not say whether the pineapple is drained, so draining is not stated in the instructions. Draining the fruit is commonly done for this salad. -
Flaky Pastry
Flaky pastry-
Sift 2 c flour & 1 tsp salt into
a chilled mixing bowl. With 2 knives
or a pastry blender, cut in 1/3 cup
cold butter until mixture resembles
meal. Cut in another 1/3 cup cup
butter, to make lumps the size of
peas. Sprinkle 4 to 6 tblsp ice water
using (as little as possible) a tblsp
at a time, over the dough & stir in
quickly & gently until it can be
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gathered together with fork & clean
+ bowl. Form the dough into a ball.
Wrap it in wax paper & chill for 30 min.
Roll out the dough in a rectangle
about 1/3 in thick & cover it with 3 tblsp
hard butter, cut in thin shavings. Fold
the upper third of the dough over the center
& fold the lower third of dough over the
upper flap, making 3 layers. Give the dough
a quarter turn. Roll it out thinly in
a rectangle & fold it again in thirds.
Wrap the dough in wax paper & chill
it for several hrs. or over night.
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# Flaky Pastry
## Ingredients
- 2 cups flour
- 1 tsp salt
- 1/3 cup cold butter (first addition)
- 1/3 cup cold butter (second addition)
- 4 to 6 Tbsp ice water
- 3 Tbsp hard butter, cut in thin shavings (for rolling)
## Instructions
1. Sift 2 cups flour and 1 tsp salt into a chilled mixing bowl.
2. With 2 knives or a pastry blender, cut in 1/3 cup cold butter until mixture resembles meal.
3. Cut in another 1/3 cup butter to make lumps the size of peas.
4. Sprinkle 4 to 6 Tbsp ice water, using as little as possible, a Tbsp at a time, over the dough and stir in quickly and gently until it can be gathered together into a fork and clean above.
5. Form the dough into a ball. Wrap it in wax paper and chill for 30 minutes.
6. Roll out the dough in a rectangle about 1/3 inch thick and cover it with 3 Tbsp hard butter, cut in thin shavings.
7. Fold the upper third of the dough over the center and fold the lower third of dough over the upper flap, making 3 layers.
8. Give the dough a quarter turn. Roll it out thinly in a rectangle and fold it again in thirds.
9. Wrap the dough in wax paper and chill it for several hours or overnight. -
Fläsk Pannkaka (Pork Pancake)
fläsk pannkaka
(pork pancake)
Cut pork into small, thin pieces
and fry slightly in a large baking pan.
Remove pork from pan and to the grease
add a batter made as follows: Sift to-
gether flour, sugar, salt, and baking
powder. Add beaten egg to milk and then
blend with dry ingredients. Place pork,
slightly seasoned with salt and pepper,
on top of the batter. Bake uncovered in
a moderate oven (350° F.) for about an
hour. Serves 6 to 8.
2 cups flour
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 egg, well beaten
1 quart milk
1/2 pound fresh pork
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# Fläsk Pannkaka (Pork Pancake)
## Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1 egg, well beaten
- 1 quart milk
- 1/2 pound fresh pork
- Salt and pepper to taste
## Instructions
1. Cut pork into small, thin pieces and fry slightly in a large baking pan.
2. Remove pork from pan.
3. Sift together flour, sugar, salt, and baking powder.
4. Add beaten egg to milk, then blend with dry ingredients.
5. Add the batter to the grease remaining in the baking pan.
6. Season pork lightly with salt and pepper and place on top of the batter.
7. Bake uncovered in a moderate oven (350°F) for about an hour.
8. Serves 6 to 8. -
Fluffy Apricot Baby Food Pie
fruit juice - 1/3 C. juice - 1 tb tang
pineapple & grape-
fruit
apricots Baby food Pie.. fluffy.
2 cans strained apricots Baby
1 pkg lemon jello
1/4 C sugar, salt dash
1 C hot water
1 C cold water or juice
dream whip on top.
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# Fluffy Apricot Baby Food Pie
## Ingredients
- 2 cans strained apricots (baby food)
- 1 pkg lemon jello
- 1/4 cup sugar
- Dash of salt
- 1 cup hot water
- 1 cup cold water or juice
- Dream Whip (for topping)
## Instructions
1. Dissolve lemon jello and sugar with a dash of salt in 1 cup hot water.
2. Add 1 cup cold water or juice and strained apricots; stir to combine.
3. Chill until set.
4. Top with Dream Whip before serving. -
Foil Fish Bake
FOIL FISH BAKE
4 fresh lake trout, mackerel or
other whole white fish (2 pounds
in all)
2 tablespoons margarine
½ cup chopped parsley
½ cup chopped dill sprigs
¼ cup chopped chives
¼ cup chopped onion
2 tablespoons lemon juice
freshly ground black pepper
Clean and rinse fish; allow to
drain. Make stuffing: Mix together
margarine, parsley, dill sprigs,
chives, onion, lemon juice and pep-
per. Stuff and wrap each fish sepa-
rately in aluminum foil, sealing the
edges carefully. Bake at 400°F. for
20 minutes. Unwrap, remove to a
hot platter, garnish with parsley and
lemon slices.
Yield: 4 servings
Approx. cal/serv.: 220
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# Foil Fish Bake
*Yields 4 servings*
## Ingredients
- 4 fresh lake trout, mackerel, or other whole white fish (2 pounds in all)
- 2 Tbsp margarine
- 1/2 cup chopped parsley
- 1/2 cup chopped dill sprigs
- 1/4 cup chopped chives
- 1/4 cup chopped onion
- 2 Tbsp lemon juice
- Freshly ground black pepper
## Instructions
1. Clean and rinse fish; allow to drain.
2. Make stuffing: Mix together margarine, parsley, dill sprigs, chives, onion, lemon juice, and pepper.
3. Stuff each fish with the herb mixture and wrap each fish separately in aluminum foil, sealing the edges carefully.
4. Bake at 400°F for 20 minutes.
5. Unwrap, remove to a hot platter, and garnish with parsley and lemon slices. -
Fondue
FONDUE
1 3/4 c. grated swiss
1/2 c. " cheddar
1 cup chablis or other white wine
2 Tbl. flour
2 Tbl. water
salt to taste
sprinkling of cayenne (optional)
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1. melt cheeses
2. stir in combination of
flour & water
3. add wine
4. stir Til combined
5. season to taste
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# Fondue
## Ingredients
- 1 3/4 cups grated Swiss cheese
- 1/2 cup grated cheddar cheese
- 1 cup chablis or other white wine
- 2 Tbsp flour
- 2 Tbsp water
- Salt to taste
- Sprinkling of cayenne (optional)
## Instructions
1. Melt cheeses.
2. Stir in combination of flour and water.
3. Add wine.
4. Stir til combined.
5. Season to taste. -
Forgotten Cookie
Forgotten Cookie
2 Egg whites beaten until frothy, then add
2/3 cup sugar gradually. Beat until peaked.
Fold in one cup chopped nuts and 1 small
package chocolate chips. Drop by spoons-
ful on ungreased cookie sheet. Preheat
oven to 350 degrees. Put in oven, turn
off heat and leave in for 5 hours or
overnight.
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# Forgotten Cookie
## Ingredients
- 2 egg whites
- 2/3 cup sugar
- 1 cup chopped nuts
- 1 small package chocolate chips
## Instructions
1. Beat egg whites until frothy, then gradually add 2/3 cup sugar. Beat until peaked.
2. Fold in chopped nuts and chocolate chips.
3. Drop by spoonfuls on ungreased cookie sheet.
4. Preheat oven to 350 degrees.
5. Put cookies in oven, turn off heat, and leave in for 5 hours or overnight.