[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Millie on September 6, 2009, 6:23 pm, in reply to "Savory Chicken Pot Pie"
67.213.198.143
Recipe Source:
Grandma's Cookies
from Great American Recipes
Lorraine Lorn
Posted: Sep 17, 2005 06:59 PM Msg. 20 of 30
Great American Recipe Card Collection
Does anyone have a recipe for Hawaiian Chicken from the McCall's Great American Card Collection? I lost it years ago and it was my family's favorite. I would love to make it for them again. Thanks.
Lorraine
Fred Peters
Posted: Sep 24, 2005 11:41 PM Msg. 21 of 30
Hawaiian Chocolate Chip Cookies
Yield: 36 large cookies
1 cup butter-flavored shortening
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups quick oats
1 cup shredded coconut
1 cup macadamia nut bits
1 cup semisweet chocolate chips
Preheat oven to 325 degrees F.
In large bowl of electric mixer, cream shortening and sugars until
light and fluffy. Add egg and vanilla extract; beat well.
Sift flour with baking powder, baking soda and salt; gradually mix
into creamed mixture. Stir in remaining ingredients. Shape into 1 1/2-
inch balls. Place on ungreased baking sheets and flatten with the
bottom of a glass dipped in flour. Bake for 15 minutes or until
lightly browned.
===================
McCALL'S; January 1990 ] Posted by
Fred Peters
Exported from MasterCook Mac *
McCALL'S; Outrageous Chocolate Chip Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Christmas
Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Granulated sugar
1/3 cup Packed brown sugar
1/2 cup Butter -- softened
1/2 cup Peanut butter
1/2 teaspoon Vanilla
1 Egg
1 cup Flour
1/2 cup Oats -- quick or regular
1 teaspoon Baking soda
1/4 teaspoon Salt
1 package 6 oz semisweet chocolate
Chips
1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips.
2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreas- ed cookie sheet.
3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
====================================================================== VARIATIONS:
Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 127 Calories; 7g Fat (48% calories from fat); 3g Protein; 14g Carbohydrate; 18mg Cholesterol; 143mg Sodium
Rosa Elena D
Posted: Oct 2, 2005 02:30 AM Msg. 22 of 30
McCall Great American Recipe Card Barbecue sauce
Do you have a recipe for Barbecue sauce from the Mc Call's great american card collection ? I Will be very happy if you get it for me.
Thanks a lot Rosa Elena D.
shirl m
Posted: Oct 4, 2005 11:36 PM Msg. 23 of 30
Hi,
Can you give me a little extra information. I'm sure there is more than one bbq sauce recipe in the collection. Do you recall the section or anything?
Barbequed Spareribs
4a Our Rich Heritage
McCall’s Great American Recipe Card Collection
4 lb spareribs, cracked in half, lengthwise
1 onion, peeled and quartered
2 teaspoons salt
¼ teaspoon pepper
3 quarts water
Sauce
½ cup cider vinegar
½ cup light brown sugar, packed
½ cup catsup
¼ cup chili sauce
¼ cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
½ teaspoon dry mustard
1 clove garlic, crushed
Dash cayenne
In large kettle place ribs, onion, salt, pepper and water. Bring to a boil, reduce heat and simmer, covered 1-½ hours or till very tender. Drain
Meanwhile make the sauce. In a medium saucepan combine all of the sauce ingredients and simmer uncovered for 1 hour. Stir occasionally.
Arrange ribs on rack in a broiler pan. Baste with sauce. Broil 5 inches from heat, basting frequently with sauce 10 minutes on each side.
Serves 6.
shirl m
Jacqueline Truesdale
Posted: Oct 4, 2005 11:38 PM Msg. 24 of 30
McCall's Great American Recipe Card Collection Peach Cobbler
I lost my Peach Cobbler recipe from this collection. I would appreciate having this recipe again. If anyone has it and is willing to share it.
Thanks
Jacqueline Truesdale
shirl m
Posted: Oct 4, 2005 11:42 PM Msg. 25 of 30
Flank Steak Stroganoff Recipe 4o
McCall’s Great American
Contemporary Cooking 4o
Ingredients:
2 ¼ pounds beef flank steaks
6 tablespoons butter or margarine
1 garlic clove, halved
1 cup chopped onions
2 cans (6 oz size) mushrooms, drained
3 tablespoons flour
1/8 teaspoon pepper
3 beef bouillon cubes, crumbled
1 can (10 1/2 oz.) condensed beef
broth, undiluted
1/4 cup dry white wine
1 1/2 teaspoon dried dill weed
1 cup sour cream
Directions:
Trim fat and gristle from meat. Place
in freezer for 1/2 hour. Remove and
with sharp knife cut steak in half
lengthwise; cut each half in ¼ inch slices across the grain.
Heat 2 tablespoons butter in large skillet until very hot. Add 1/3 of the steak in one layer; brown quickly, stirring. Remove and continue until all steak is browned. Remove from pan as it browns; continue browning the rest of the beef.
Add remaining butter or margarine to skillet; sauté garlic, onion and mushrooms, stirring over high heat for 5 minutes. Remove from heat and discard garlic.
Stir in flour and pepper until smooth; add bouillon cubes and gradually stir in broth. Bring to boil, stirring until thickened. Reduce heat; add meat and simmer 5 minutes.
Over low heat, stir in wine, dill and sour cream. Add browned beef; heat slowly until hot. Serve with rice or buttered noodles.
Serves 6 to 8
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