  Cornucopia REAL HUNGARIAN STUFFED CABBAGETake 1 fairly large head of cabbage (be certain the leaves are not torn). Loosen the leaves with a knife, wash them and place in a large pan. Pour boiling water over the leaves, cover and let steam to soften. FILLING
Mix all ingredients well. For the cooking utensil, 1 onion sliced, 1 medium can of sauerkraut, 1 tablespoon shortening, brown sugar and 1 small can of tomato sauce. Make the cabbage rolls, line bottom of pan with onion and cover with a layer of sauerkraut. Sprinkle with a little brown sugar, salt and shortening. Place a layer of rolls in the utensil and add some tomato sauce. Repeat this procedure, except shortening, until all the ingredients are used. Cover with water and cook covered over low heat for two hours. This is delicious after it has been frozen. CABBAGE AND PORK CHOPS
Place in large deep pot the oil or butter. Add pork chops and brown lightly. Remove the chops from the pot and place them in a dish. Add the onions, sautÉ for 15 minutes in the hot oil stirring constantly. Add tomatoes and the sauce. Cook over slow fire for 1 hour, stirring every 10 minutes. Add salt, pepper and the lightly browned chops. Cook slowly for ½ hour. Add cabbage little at a time until all is used. Stir constantly. Cook until tender. Serve hot with cornbread or hot biscuits. Serves 6 to 8 persons. QUICK CALIFORNIA-STYLE BURGERS
Combine first 3 ingredients, adding 2 dashes of Worcestershire sauce and one dash of liquid garlic. Make into 10 thin patties. Salt and pepper as desired. Combine cheese and ripe olives and place a tablespoonful in the center of five patties and flatten. Cover with remaining patties, pressing edges to secure. Brown in cooking oil at 380 degrees, both sides. Turn to simmer and add tomato soup and spaghetti sauce. If too thick add a little V-8 or tomato juice. Allow to simmer 20 minutes, turning once. Serve in burger buns with the sauce poured over. Serves 5. CHILI
Cut fine bacon, onion, garlic; sautÉ together in skillet. Add meat to this; sprinkle with flour and cook until meat is brown. Put this mixture into large pot. Add can tomato paste, the chili powder, the cumin and the oregano. Add quart of water and simmer until meat is tender, about 1 hour. Add can kidney beans and continue cooking about 20 or 30 minutes longer, stirring occasionally to prevent burning. ITALIAN MEATBALLS WITH SPAGHETTI
Soak bread in milk and squeeze rather dry. Crush the garlic in a big crock and put all ingredients together working them with the hands. While hands are moist make into ball the size of a golf ball and fry in olive oil until the balls are golden brown. Remove to a large pot. Cut fine, 1 onion, 1 carrot and handful of parsley. Fry all this in the olive oil left in the skillet to a golden brown. Add 1 small can of tomato paste and 4 cans of water measured in the same can. Add No. 2 can of tomatoes, salt and pepper to taste. Pour this over the meat balls and simmer very slowly for about an hour and a half. Cook 1 pound of Italian spaghetti in boiling salted water. When done, drain. Put meatballs on a platter and top with spaghetti. While very hot sprinkle with Italian grated cheese. (Parmesan cheese in the sifted top is also good.) Some like to add, at the last 10 minutes before serving the balls, a little crushed sweet basil and 2 whole cloves. VEAL PARMESANHave butcher pound thin 1½ pounds veal cutlets and cut meat in 8 strips. Combine ¼ cup grated parmesan cheese, 1 cup bread crumbs. Salt and pepper to taste. Dip meat in 2 eggs well beaten, then in bread crumb mixture. Fry in 6 tablespoons of olive oil. Make sure oil is hot. Fry about 5 minutes on each side. Place veal in baking dish and pour on a layer of tomato sauce. Place thin slices of Mozzarella cheese over this. Bake in moderate oven 350 degrees for about 20 minutes or until brown. Mushrooms or cooked peas may be added if desired. MEAT-ZA-PIE
Mix meat, milk, bread crumbs, garlic salt and oregano. Press into pie pan, lining sides and having thicker across bottom. Spread with tomato paste, sprinkle with drained mushrooms then cover with grated cheese then a little sprinkle of oregano then the two tablespoons of parmesan cheese. Bake at 375 degrees F. 30 or 35 minutes. Bake in an 8 or 9 inch pan. Will serve 5 or 6. MACARONI MEDLEY
Chop onion, garlic and pepper. Fry in shortening until golden brown. Add meat and seasonings. Stir and fry for 5 minutes. Mix soup and water. Add to meat mixture, stir well. Put half of macaroni in baking dish. Sprinkle with cheese. Add layer meat. Make layer of macaroni, cheese and meat again, saving out some cheese for the top. Arrange cauliflower flowerets over top. Sprinkle with cheese. Cover dish. Cook in moderately hot oven (375 degrees F.) 25 minutes. Remove cover. Bake 10 minutes longer until nicely browned. Serve with a green salad and dessert. FRIED CRABS ITALIAN STYLEThis recipe is for six crabs. It may be doubled for a large family. Remove backs from crabs, wash well and set aside.
Mix the ingredients together well and aside. Take 6 cloves of garlic and cut into small pieces, dice ¼ of a small mozzarella cheese ball. Take crabs and stuff with cheese and garlic in meaty part of crabs. Dip stuffed crabs in seasoned egg and water, then dip well in flour mixture. Fry in deep oil until golden brown. CROWN O’GOLD MEAT LOAF
Mix bread crumbs with meat, combine remaining ingredients. Blend into meat-bread mixture. Pack lightly into a 9-inch casserole and bake at 325 degrees for 30 minutes. CROWN O’GOLD TOPPING
Beat egg whites until foamy; add cream of tartar and beat until very stiff. Fold in mustard and swirl on hot meat; return to oven and bake 20 to 25 minutes longer, or until tipped with brown. Makes 6 to 8 servings. HAMBURGER-RICE DISHDice 2 medium sized onions, 1 section garlic, and 1 green bell pepper. Fry mixture in small amount of margarine until slightly tender. Add 1 pound of hamburger, salt to taste, and 2 teaspoons chili powder; cook until hamburger is done. Add 8-ounce can of tomato sauce and equal amount of water. Add ¼ cup uncooked rice, stir mixture well, cover and cook slowly until rice is tender. Serve hot. CHICKEN MOROCCO
Place pieces of chicken in a large, flat pyrex baking dish. Sprinkle with the dry ingredients, then celery, onion and garlic. Pour over partially melted shortening. Cover tightly with foil and bake 2 hours at 275 degrees. Twenty minutes before done, uncover and bake at 450 degrees to brown. Serve with: Melt ? pound butter in skillet, add 1 cup of minute rice, some pepper, ½ teaspoon powdered thyme or marjoram, 2 small buds of garlic—brown. Add 1 can of undiluted clear consomme. Bring to boil, cover. Cut off fire and leave until ready to serve with chicken. ITALIAN SPAGHETTI
Simmer meat, tomatoes and seasoning 2 hours. Add spaghetti which has been cooked. Let simmer for ½ hour and serve with grated cheese. DEVILED CRABS
Mix entire recipe together. Fill shells with mixture and top with bread crumbs and dot with butter. Bake for about 20 minutes or until brown in 350 degree oven. This recipe is quickly made and may be allowed to stand in icebox several hours before cooking. SHRIMP AND OYSTER JAMBALAYA
Cook rice according to directions on package, set aside. Heat butter in saucepan, add shrimp, cook 5 minutes; add oysters, and cook 5 minutes longer; set aside. Heat oil in large heavy skillet, with tight fitting lid. Make a roux by adding the flour; stir constantly till golden brown. Take pot off the fire, and add onions and celery. Stir until vegetables are withered. Add tomatoes, bay leaf and garlic. Stir a few minutes. Add cooked rice to mixture, stir evenly. Add cooked shrimp and oysters. Season to taste. Cover with lid. Cook over low heat about 10 minutes. Add Worcestershire sauce, parsley and pimiento. Serve hot. SHRIMP CHOWDER
SautÉ onions in hot fat in deep kettle until tender. Add boiling water, then sliced potatoes, salt, pepper. Simmer, covered, 15 minutes or until potatoes are tender. Then add shrimp, cooked with viscera removed, the hot milk in which the cheese has been melted, and parsley. Serve at once. STUFFED TOMATOES WITH SHRIMP
Boil shrimp until done, about 10 minutes. Peel, devein and chop fine. Wash tomatoes and slice off tops and scoop out meat leaving shells for filling later. Chop tomato meat in fine pieces. Melt margarine in saucepan and add all seasonings except bread crumbs. SautÉ till tender not brown. Add raw tomato meat to seasoning, add sugar, salt and pepper and continue cooking about 20 minutes or until liquid cooks down. Then add shrimp and continue to cook about 4 minutes. Take from fire, add bread crumbs to thicken mixture, saving about a third of crumbs for later. After mixing bread crumbs to mixture, put in tomato shells. Sprinkle remaining bread crumbs on top and bake in moderate oven about 350 degrees for 25 or 30 minutes, or until shells appear tender. Serves 4. SHRIMP GUMBOBoil 1½ pounds shrimp, then peel; while shrimp are boiling:
Brown bacon until crisp, add onion, sautÉ, but do not brown. Add a can of hot rotel tomatoes, and pepper, one can of tomato sauce, simmer all together, with the shrimp. Add one tablespoon of flour for thickening, salt and pepper to taste. MOCK ENCHILADAS
Put layer of hominy and layer of chili. Cover generously with grated American cheese. Repeat. Bake at 325 degrees for 30 minutes. |
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