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    You are in: Home / Community Forums / Recipe Requests - General / McCall's Cooking School recipes
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    McCall's Cooking School recipes

    Go to page << Previous Page  1, 2
    Chocolatl
    Thu Sep 13, 2012 7:25 pm
    Food.com Groupie
    Dchadrow wrote:
    Do you have the mccalls cooking school, poultry 34, oriental chicken recipe?


    Yes, do you need it?
    jschiro329
    Thu Apr 04, 2013 1:42 pm
    Newbie "Fry Cook" Poster
    I am also looking for some McCalls cooking school recipes. I had the 3 volume set from 1986 also, but unfortunately it got destroyed during Hurricane Sandy. I am looking for 2 recipes, unfortunately I don't know the exact recipe names. The first one is a soup, it is minestrone with pesto. I'm not sure which section the 2nd one is in, it may be a side dish or a vegetable. It is an eggplant casserole with ground beef. Other ingredients are celery, bell peppers & tabasco and it is topped with a ring of buttered breadcrumbs. Would appreciate if anyone might be able to send these 2 to me.

    Thanks for any help.
    pinky kookie
    Thu Apr 04, 2013 3:28 pm
    Food.com Groupie

    It is very difficult to find those card recipes from McCall's Cooking Shool, but you are lucky today, because this is what I found posted in the Internet, thanks to your description of the ingredients:

    MINESTRONE WITH PESTO SAUCE -
    Source: McCall's Cooking School - Soups: 16 - Card: 4
    Minestrone means "thick soup" in Italian. This one is a Genovese-style, which means it's served with pesto sauce.
    Ingredients:
    1 cup dried white Navy beans, Great Northern
    2 (10-3/4-ounce) cans condensed chicken broth
    Salt
    1 small head cabbage
    4 carrots
    2 medium potatoes
    1 (1-pound) can Italian-style tomatoes
    2 medium onions
    1/4 cup olive oil
    1 stalk celery
    2 zucchini
    1 large fresh tomato
    1 clove garlic
    1/4 teaspoon pepper
    1/4 cup chopped parsley
    1 cup broken-up thin spaghetti

    PESTO SAUCE
    1/4 cup butter, softened
    1/4 cup grated Parmesan cheese
    1/2 cup finely chopped parsley
    1 clove garlic, crushed
    1 teaspoon dried basil leaves
    1/2 teaspoon dried marjoram leaves
    1/4 cup olive oil
    1/4 cup chopped pine nuts or walnuts

    The day before, in a bowl, cover beans with cold water. Refrigerate, covered, overnight. Next day, drain.
    Turn chicken broth into a 1-quart measure; add water to make 1 quart. Pour into a 8-quart kettle with 2 more quarts water, 2 teaspoons salt, and the beans. Bring to boiling; reduce heat; simmer, covered, 1 hour.
    Meanwhile, wash cabbage, and quarter; remove core with a sharp knife; slice each quarter thinly. Pare carrots; slice on diagonal, 1/4-inch thick. Pare potates, slice 1/2-inch thick, cut into 1/2-inch cubes.
    Add to soup with canned tomatoes. Cover, cook 1/2 hour longer.
    Meanwhile, peel onions; cut in half, slice thinly. In 1/4 cup hot oil in medium skillet, sauté onion, stirring, about 5 minutes. Remove from heat.
    Slice celery, on diagongal, 1/4-inch thick. Wash zucchini, slice into rounds 1/4-inch thick. Peel tomato. Hold tomato on fork over heat just to split skin; peel with knife. Slice 1/2-inch thick; cut into 1/2-inch cubes. Press 1 clove garlic. Add vegetables to onion with 1/2 teaspoon salt and the pepper. Cook slowly, uncovered, stirring occasionally, 20 minutes. Add to bean mixture with 1/4 cup parsley and the spaghetti. Cook slowly, covered, and stirring occasionally, 30 minutes.

    MAKE PESTO SAUCE - Cream ingredients in bowl with spoon or with mortar and pestle. Blend butter with Parmesan, parsley, crushed garlic, basil and marjoram. Gradually add oil, beating constantly. Add pine nuts, and mix well. Serve soup hot, topped with spoonful of pesto sauce.
    Makes 10 servings.

    BAKED EGGPLANT CREOLE -
    Source: McCall's Cooking School - Vegetables - 17 - Card: 21 -
    Ingredients:
    1 medium eggplant (about 1-1/2 lb)
    1/2 lb ground beef (round or chuck)
    1 clove garlic, crushed
    1/4 cup finely chopped onion
    1/4 cup finely chopped, seeded, cored green pepper
    1/2 cup finely chopped celery
    1 can (1 lb.) tomatoes, undrained
    1/4 teaspoon dried thyme leaves
    Dash Tabasco sauce
    2 slices fresh white bread
    2 tablespoons seasoned dry bread crumbs
    1 tablespoon butter or margarine, melted
    salt

    Wash eggplant under cold running water, cut off and discard stem end. Cut eggplant into 1-inch cubes. Put water in a large sauce pot to measure 1 inch deep. Add teaspoon of salt and bring to a boil over high heat. Add eggplant cubes to water in pot. Cover and simmer for 10 minutes or until eggplant is tender. Drain thoroughly and set aside to cool. Preheat oven to 375 degrees F. Lightly butter the inside of a 2-quart casserole dish.
    Put ground beef and garlic in a large skillet. Place over moderately high heat and cook for 4-5 minutes or until beef is browned, stirring constantly to break up large chunks of meat. Add onion, green pepper, and celery. Sauté 5 minutes longer.
    Add tomatoes with their liquid, 2 teaspoons salt, thyme, Tabasco sauce and drained eggplant to beef mixture in skillet. Bring to a boil over high heat, reduce heat to moderately low and simmer, uncovered, for about 10 minutes, stirring frequently.
    Meanwhile, put bread slices into a food processor fitted with a chopping blade and process until coarsely grated. You should have about 1 cup of crumbs. Add to tomato and meat mixture in skillet. Toss gently with a wooden spoon to combine thoroughly.
    Turn meat and vegetable mixture into prepared casserole. Mix dry bread crumbs with melted butter, sprinkle around edge of casserole dish and bake uncovered for 15 minutes or until hot and bubbly. Remove from oven and serve. Makes 6 servings.


    Last edited by pinky kookie on Thu Apr 04, 2013 3:49 pm, edited 1 time in total
    jschiro329
    Thu Apr 04, 2013 3:35 pm
    Newbie "Fry Cook" Poster
    Thank you very much! icon_biggrin.gif
    pinky kookie
    Thu Apr 04, 2013 3:53 pm
    Food.com Groupie

    U R welcome, jschiro. Also thanks for your prompt response icon_biggrin.gif and glad to know that you will enjoy those recipes again in your collection, after that terrible experience with Hurricane Sandy. icon_sad.gif
    Chef #1802677724
    Thu Apr 17, 2014 9:15 pm
    Newbie "Fry Cook" Poster
    I have the Holiday Delights #1 - Floating Heart Ritz - I can copy and email it to you as a pdf file.
    Go to page << Previous Page  1, 2 Stop sending e-mails when someone replies
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