oldrecipecatalogue

[oldrecipecatalogue]

note for when i return to this. currently working through green file box of recipes, in the back, with the red cards. i am on red card 5, poultry at its best.

[oldrecipecatalogue]

Country-Style Omelette

(GREAT AMERICAN RECIPES)

for 4 servings;

6 eggs 2 Tbsp water dash salt dash black pepper or paprika For filling: 1/2 lb pork sausage 1 onion, finely chopped 1 Tbsp butter or margarine 2 medium potatoes, shredded fresh thyme or parsley, for garnish red pepper, for garnish

start with the filling. in a large skillet, saute the pork sausage until sausages are no longer pink, about 5 minutes, breaking up the sausages.

add the onion and butter. saute a few minutes longer until onions are soft, but not browned.

add the shredded potatoes. stir well and saute for a couple of minutes until potatoes are soft.

beat together eggs, salt, pepper, and water.

pour egg mixture over sausage-potato mixture. cook over medium heat. as eggs begin to set, push cooked portion towards center of pan with spatula, allowing uncooked portion to run under.

when eggs are light brown on underside and almost set on top, sprinkle with chopped parsley or thyme.

serve directly from pan with a tomato salad.

note: while recipe doesn't mention it, the red bell pepper is sliced into strips and placed in a radial pattern on top.

[oldrecipecatalogue]

Broccoli Bacon Quiche

(GREAT AMERICAN RECIPES)

for 4 servings:

4 slices of bacon 4 eggs 1 cup half-and-half 1 cup grated swiss cheese 2 cups broccoli florets 1/4 tsp salt 1/8 tsp garlic powder 1/8 tsp lemon pepper

preheat oven to 350 F

cook bacon until crisp, set aside.

beat eggs with cream and cheese.

stir in broccoli, salt, garlic powder, and lemon pepper.

crumble bacon. stir 1/2 of crumbled bacon into egg mixture.

pour mixture into a 9-inch pie plate.

bake at 350 F for 30-35 minutes or until knife inserted halfway between center and edge comes out clean.

top with remaining bacon.

note: the image on the recipe card includes sliced tomatoes as garnish. unclear if these were added before or after baking. Bacon topping has been sliced into smaller bite sized pieces, but definitely not crumbled. suggest you to cook 2 strips of bacon as strips, and 2 strips pre-cut into half inch pieces.

[oldrecipecatalogue]

Broccoli with Mornay Sauce

(GREAT AMERICAN RECIPES)

for 4 servings:

1.5 lbs of broccoli, cut into 2-inch florets 1/2 cup finely chopped onion 2 Tbsp butter or margarine 3 Tbsp all-purpose flour 2 cups milk 1/4 cup grated swiss cheese 1/2 tsp salt 1/8 white pepper dash nutmeg 1/4 grated parmesan cheese 1/4 cup fine, dry white bread crumbs 2 Tbsp melted butter or margarine

cook broccoli in boiling salted water for 5 minutes or until almost tender. refresh under cold water. drain well.

in medium saucepan, saute onion in butter 3 minutes.

add flour. stir constantly over low heat for 1 minute.

add milk, whisking constantly. cook over medium-high heat, whisking constantly, for 5 minutes. mixture will thicken.

stir in swiss cheese, salt, pepper, and nutmeg.

coat bottom of 1 to 1.5 quart casserole dish with sauce. arrange broccoli over sauce. pour remaining sauce over broccoli.

combine parmesan cheese and bread crumbs. sprinkle over casserole.

drizzle with melted butter.

bake, uncovered, at 375 F for 20-25 minutes or until lightly browned.

[oldrecipecatalogue]

Cheesy Vegetable Casserole

(GREAT AMERICAN RECIPES)

For 4 servings:

1/2 lb american cheese 1/2 cup butter or margarine 16 oz of frozen vegetable blend containing broccoli, cauliflower, and carrots, thawed and drained 1 cup (about 30) crushed butter crackers

cut cheese into cubes. place in a saucepan with 1/4 cup butter.

heat over medium until melted and smooth, stirring often.

place vegetables in a 1-quart casserole dish. pour cheese mixture over and mix well.

melt remaining butter. stir in cracker crumbs. sprinkle over top of casserole.

bake, uncovered, at 350 F for 20-25 minutes.

serve immediately.

[oldrecipecatalogue]

Bacon Cheese Appetizers

(GREAT AMERICAN RECIPES)

For 4 servings:

8 slices of bacon, cut in half 1/2 lb cheddar cheese, sharp dash cayenne pepper 8 cherry tomatoes, halved

Slice bacon in half.

Cut cheddar cheese in small even cubes.

Sprinkle cheese cubes with a dash of cayenne pepper.

Wrap bacon slices around each cheese cube. Fasten with wooden picks.

Place on a baking sheet or in an ovenproof glass dish.

Broil for about 5 minutes, turning over after about 3 minutes or until cheese starts to melt and bacon is cooked to your liking. Garnish with cherry tomatoes.

Serve as an appetizer with celery or carrot sticks or tortilla or other chips.

[oldrecipecatalogue]

Tuna Cheese Spread

(GREAT AMERICAN RECIPES)

For 4-6 servings:

6 oz of cream cheese 1 can (6.5 oz) tuna 3-4 Tbsp of mayonnaise 1/2 to 1 Tbsp of lemon juice 3/4 tsp curry powder dash salt 2 green onions, finely sliced

Let cream cheese soften at room temperature for about 1 hour.

Drain tuna. Mash with fork.

In medium bowl, combine cream cheese, tuna, and mayonnaise.

Add lemon juice, curry, and salt. Mix to blend well.

Add onions and stir to blend.

Chill for 1 hour for flavors to blend.

Good served with: crackers, radishes, carrot or celery sticks. Can also be filled in cherry tomatoes or layered between sandwiches.