Tag Archives: McCalls

Recipes from a box we found at a garage sale, all annotated as being McCalls.

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Party Ham Casserole (McCall’s)

This was quite tasty, with the alterations listed below.

4 oz noodles
10 1/2 oz condensed cream of mushroom soup (or uncondensed portabella)
1/2 c milk (leave out if you use uncondensed soup)
1 tsp instant minced onion (or grate an appropos amount of fresh)
2 tsps prepared mustard
1 c sour cream
2 c leftover cooked ham, cubed or slivered
1/4 c packaged dry bread crumbs
1 1/2 T butter, melted
1 T grated Parmesan cheese

Preheat oven to 350.  Grease 1 1/2 qt casserole.
Make pasta as directed.  Drain and rinse with cold water.
Combine soup and milk in small saucepan, combining until smooth.  If not using condensed soup, just heat it through.
Add onion, mustard and sour cream, stirring until smooth.
In prepared casserole, layer half the noodles, ham, and sauce.  Repeat.
Bake for 25 to 30 minutes or until golden brown.

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Rich Pound Cake (McCalls)

9 egg whites
3 c sifted all purpose flour
1 tsp baking powder
1/2 tsp salt
2 c sugar
9 egg yolks
2 c butter, softened
2 tsp vanilla extract
confectioner’s sugar (I skipped this part)

Warm egg whites to room temperature.  Preheat oven to 350.  Grease and lightly flour 10 inch tube pan.  Mix flour, baking powder and salt, set aside.  Beat egg whites until foamy.  Gradually beat in 1 c sugar, 1/4 c at a time, beating after each addition.  Continue beating until soft peaks form when beater is slowly raised.  Set aside.  Beat yolks with remaining c of sugar, butter, and vanilla.  Once smooth, mix in the flour mixture, and resmoothen.  Mix in egg white mixture carefully, until just blended.  Turn into prepared cake pan.  Bake 65 minutes, or until it passes the toothpick test.  Let cool 15 minutes.  Loosen around edges, and turn cake out of pan.
One of the ways in which this was enjoyed was moderately thin slices with peanut butter and jelly.

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Sunday Supper Soup (McCall’s)

As per usual, changed this one up a bit to give it more flavour.  Also, the original recipe called for onion soup mix – having issues with this, I used onions and garlic instead.

Meatballs:
1 1/2 lb ground beef chuck
1 egg, slightly beaten
1/2 c soft bread crumbs
1/4 tsp salt
1 T chopped parsley

2 T butter
10 oz or so beef broth
18 oz tomatoes, undrained
2 c sliced pared carrots
1/4 c chopped celery or celery tops
1/4 c chopped parsley
1 chopped onion
3 – 5 (or to taste) cloves diced garlic
1/4 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1 bay leaf

Make meatballs:  combine beef, egg, 3 T water or milk, bread crumbs, salt, parsley.  Mix lightly.  Form into balls.
Heat 2 T butter in 5 qt pot.  Saute meatballs, until browned on all sides.  Set meatballs aside.
Saute the onions and garlic in the drippings from the meatballs, adding more butter if necessary.  Add 2 c water, beef broth, tomatoes, carrots, celery, parsley, pepper, oregano, basil, and bay leaf.  Bring to boiling, then reduce heat, and simmer, covered, about 30 minutes.  Add meatballs and simmer another 20 or until meatballs are cooked through.
We served this over pasta and with grated parmesan, general theory seems to be it is tastier as a straight soup, just serve with bread on the side.

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Our Favorite Baked Beans (McCall’s)

Charlie had been craving baked beans for quite some time, and we’d not managed to find anything in a can that tasted right to both of us.  Finally decided to try making them myself.  These were really tasty, if a bit sweet for my tastes.  Next time will likely try canned tomats as well as ketchup.  Then again, I’ve been thinking about making my own ketchup for ages, too, so…  we’ll see what happens.  I was a bit more..  generous with most of the spices compared to the recipe, which turned out to be a good thing.

1 lb small white navy beans

2 onions, sliced

2 bay leaves

1 tsp salt

1/4 tsp pepper

Ham bone and leftover baked ham

2 c catsup

2 c light brown sugar

1/3 c vinegar

2-3 T Worcestershire sauce

1 T dry mustard

Soak beans in cold water as per instructions.  (Usually 6-12 hours in cold water.)  Drain beans, rinse under cold water.  Put in a 6 qt kettle, and cover with 5 c water.  Add onions, bay leaves, salt, pepper, ham bone, and leftover ham.  Bring to boiling.  Reduce heat and simmer 1 hour, or until beans are tender, adding more water if needed.  Remove ham bone (and bay leaves).  Preheat oven to 350.  Drain beans mixture, reserving liquid.  Put beans into a 4 qt baking dish.  Combine catsup, brown sugar, vinegar, W-sauce, and mustard.  Mix well.  Add to beans.  Add enough of the reserved liquid to cover.  Bake 3 hours.

I didn’t actually drain the beans, just added the rest to what was there, as it had cooked down sufficiently.  Recipe states 8-10 servings…  made quite a bit more than that for us.

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Country Pot Roast with Noodles (McCall’s)

5 – 6 lb beef bladebone chuck roast
Flour
1 1/2 tsp salt
1/4 tsp pepper
2 T salad oil
1/2 c chopped celery
1 c chopped onion
3 cloves garlic, crushed
1 c tomato juice
2 T Worcestershire sauce
1 tsp dried oregano leaves
Rosemary
Basil
About a lb pared and chopped carrots, maybe 1/2 in long
Egg noodles

Coat roast in the following mixture:  1 /4 c flour, 1 1/2 tsp salt, 1/4 tsp pepper.  (We used a bit less salt for our test of this, and a bit more pepper.)  Brown the roast in a large skillet or wok, over medium heat.  Add onion, celery, and garlic, saute until golden.  Add tomato juice, 1/4 c water, Worcestershire, and other spices.  Bring to boiling, reduce heat, and simmer, covered and turning meat once, for 2 hours.  Add carrots, simmer 30 minutes longer, or until meat and carrots are tender.  While that last simmer is happening, cook your noodles as per their instructions.  Transfer roast and carrots to heated serving plate, Surround with noodles.  Keep warm.  Pour pan drippings into 2 c measure.  Skim off fat and discard.  Add enough water to make sure you have 1 1/2 cups.  Return to pan.  In small bowl or shakeable container, combine 2 T flour with 2 T water, mix until smooth.  Stir into pan juice.  Bring to boiling, stirring frequently, lower heat, and simmer until thickened.  Reseason, if desired.  Serve over roast.

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Cheese and Rice Casserole (McCall’s)

Should state that while we enjoyed this greatly, we also changed it A LOT.  My household doesn’t like green chili – so I took that out, added half an orange pepper, a couple of garlic cloves, 3 healthy pinches of cayenne, a few blops of paprika, and a sprinkling of turmeric.  Still had the spicy, didn’t have the green chili.

1/4 c butter
1 c chopped onion
(1/2 green or red or orange pepper)
(2 cloves garlic, diced)
4 c freshly cooked white rice
2 c sour cream
1 c cream-style cottage cheese
1 large bay leaf, crumbled
1/2 tsp salt
1/8 tsp pepper
3 cans (4 oz) green chiles, drained and halved lengthwise, leaving seeds
2 c grated, sharp, Cheddar cheese

Preheat oven to 375.  Lightly grease 2 quart baking dish.  Melt butter in a large skillet, saute the onion (and the garlic and the pepper, if doing our variant).  Remove from heat.  Stir in hot rice, sour cream, cottage cheese, bay leaf, salt, pepper, (and turmeric and cayenne and paprika, if using our variant.)  Mix well.  Layer half the rice mixture in the bottom of the baking dish, sprinkle with half the cheese.  Repeat.  Bake for 25 minutes, or until bubbly and hot.

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Saturday Night Casserole (McCalls)

This one went over quite well.

12 bread slices (it specifies white, I used a whole wheat white)
2 T soft butter
4 slices swiss cheese (for both the swiss and the bread, it is going to depend on the size of your casserole)
1 large tomato, cut into slices
4 eggs
2 c milk
1 tsp salt (it calls for seasoned salt, but I used salt and then added some more seasoning to the end result)
1/8 tsp pepper (or to taste)
1 tsp dry mustard (or to taste)
1/4 tsp paprika (or to taste)
1 tsp dried minced onion
1 tsp Worcestershire sauce
(I’d suggest a little garlic as well)
2 c grated sharp Cheddar cheese

Lightly grease a 2 qt casserole, shallow is better for this recipe.  Lightly spread one side of each slice of bread with butter.  Take 4 (or however many it takes) slices of bread and put them butter side down in a single layer in the casserole.  Make Swiss sandwiches out of the rest of your bread, again placing the buttered sides out.  Cut them in half, diagonally.  Place the sandwiches in the dish center edge down, and sort of layer and pinwheel them.  Place slices of tomato between the sandwiches throughout.  If you end up with extra tomato, just tuck it in where it looks right.
Mix together the eggs, milk, salt, pepper, mustard, onion, paprika, and Worcestershire.  Stir in cheese.
Pour mixture over the bread, and stick in the fridge for an hour.  Preheat your oven to 325 while waiting.  Then bake the casserole for about an hour, or until it seems firm and cooked through when checked.

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Baked Macaroni and Cheese (McCall’s)

Had this for dinner last night.  Quite tasty, even in its present format, however, I would suggest upping the cheese in the sauce by 1/4-1/2 c cheese.  It could definitely have been cheesier.  I also doubt I actually used the stated amount of salt and pepper, as I sort of eyeballed fresh ground for our tastes.  (Less salt, probably a little more pepper.)  Also seemed it would go well with some garlic added somewhere in the process, which we will probably do next time.

1 pkg (8 oz) macaroni

1/4 c butter

1/4 c flour

1 tsp salt

1/8 tsp pepper

2 c milk

2 c (8 oz) grated Cheddar Cheese

1 large tomato, thickly sliced

Preheat oven to 375.  Cook macaroni as package directs, drain.

While that is cooking, melt butter in medium saucepan.  Stir in flour, salt, and pepper, until smooth.  (Make a roux, essentially.)  Gradually stir in milk.  (Very gradually, especially at the beginning.  Once it starts to become liquid again, you can go a bit faster.)  Bring to boiling, stirring constantly, and then simmer 1 minute.  Remove from heat.

Stir in 1 1/2 c cheese and the macaroni.  Pour into a 1 1/2 quart, shallow casserole (works quite well in a not shallow one, too).  Arrange tomato slices over the top.  Sprinkle remaining cheese over the top.

Bake 15 minutes or until the cheese is golden brown (or until cheese is beautiful and melty and the sauce is boiling around the noodles.)

(4-6 servings)

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Lamb and Vegetable Casserole (McCall’s)

This was lovely.

2 T oil

2 lb lamb shoulder, cut into 1 inch cubes

2 medium onions, sliced

1 clove garlic, crushed (I used a handful)

1/2 c raw regular white rice (we used jasmine, and yes, it works from raw)

1 lb potatos, pared and very thinly sliced

4 tsps salt

1 1/2 tsps curry powder

1/4 tsp pepper

1/2 lb zucchini, sliced

9 oz artichoke hearts

2 cans (1 lb size) tomatos

Preheat oven to 350.  In hot oil in large skillet, saute lamb cubes, until browned well on all sides.  Remove lamb as it browns.  Add onion and garlic to drippings in skillet; saute until golden.  Return lamb cubes to skillet, mixing well.  In 3 qt casserole, place in layers by thirds:  the meat mixture, rice, potatoes, salt, curry powder, pepper, zucchini, artichoke hearts, and tomatos.  Bake, cover, 1 1/2 – 2 hours until lamb and potatos are tender.

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Beef Creole with Potato Puffs (McCall’s Great American Recipe Cards)

Last night’s dinner.  Went over rather well, especially when my partner’s reaction to the picture of the dish was twitchy and involved commentary about how the “potato puffs” looked like fungal growths.

<strong>Beef Mix:</strong>

1 lb ground beef

1/2 c chopped onion (I used around a cup)

1/2 c chopped green pepper (I used a whole pepper, probably came out to around a cup)

1/2 c chopped celery

1 pkg frozen peas, partially thawed (The recipe called for 10 oz, the package I used was 14)

1 T flour

1 tsp chili powder (I used a tsp and a half)

1 tsp salt

1/8 tsp pepper

1/2 c catsup

1 c tomato juice (since we get the small set for drinking cans, this ended up being 11 oz)

1 T Worcestershire sauce

<strong>Potato Puffs:</strong>

1 1/2 c mashed potatos

1 egg, beaten

1/2 tsp salt

1 tsp grated onion

1 T parsley flakes

1/3 c dry bread crumbs

1/4 c flour

1/2 tsp baking powder

Preheat oven to 375.

In large skillet, over medium heat, slowly brown beef, leaving it in large chunks.  Add onion, green pepper, and celery – cook, stirring until it is aptly cooked for your tastes.  Add peas.  Blend flour with chili powder, salt, and pepper – quickly stir into the meat mixture.  Add catsup, tomato juice, and W-sauce.  Cover, simmer five minutes, or until you have the potato puff mixture ready.

In medium bowl, combine all the puff ingredients, blend well.

Put the meat mixture in a 2 quart casserole (3 quart if you increased amount the way I did).  Drop tablespoons of puff mixture into the meat mixture.  Cover.  Bake 30 minutes.  You can also do everything up to actually putting it in the oven, and then hold off beginning cooking until close to mealtime.  However, if it cools down, add 15-30 minutes to the cooking time.