1970's 101 Ways to Cook Ground Beef
Women Bring Their Prized Recipes to a Bank
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March 2, 1970
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HICKSVILLE, bank gave away money last week and the nine women who received amounts vary ing from $100 to $500 didn't have to be depositors to get it. But they did have to know about cooking on a budget.
"Everyone is concerned about the high cost of food," explained L. Walter Schaefer, senior vice president of the National Bank of North. America, "so we thought we should find out what people are doing about it."
What the bank did was to sponsor a Money Saving Rec ipe Contest that called for economical, good tasting, easy‐to‐prepare recipes for main dishes, casseroles and desserts.
Overwhelmed by Entries
The bank got more than it bargained for. About 1,200 women in the areas served by the bank's 90‐plus branches in New York City and Long Island entered the contest. The entries were reduced to 60 finalists last week and from them first, second and third prize winners in the three categories were select ed. First prize was worth $500, second prize $250 and third prize $100.
From the recipes entered in the contest, it appears that many homemakers consider convenience and low cost synonymous. One of the rules called for total cost of each recipe, but not a cost per serving. Some recipes called for relatively expensive fro zen prepared dishes, canned soups, pecans and sherry, but there also were 101 ways to combine ground meat and spaghetti. On the other hand, little use was made of fish.
Chicken Is Favored
Chicken was also a favor ite, but the part most often listed was chicken breasts, despite its higher price tag.
The finalists were judged at the Long Island Lighting Company's operations head quarters in Hicksville and it was, for a while, a hectic sight.
"I turned right when should have turned left," the Rev. Carlos Michel, assistant minister at the Central Brook lyn Seventh‐day Adventist Church, told committee mem bers as he delivered his wife's main‐dish entry, Three Drops, barely in time to meet the deadline.
The young Brazilian couple are glad he arrived in time. Three Drops. named for the method of filling the pans, won first prize.
Alexandra Michel, mother of two small children, said she eiitered the contest be cause she needed the money, but she added that she would share the $500 with her aunt, whi+ gave her the recipe. The recipe, Brazilian in origin, originally was made with a chicken filling but was adapt ed by the Michels, who are vegetarians They eat perhaps 10 of the mushroom‐and‐olive filled muffin‐like drops at a time. The dish would make a delectable hors d'oeuvre.
First prize in the casserole category went to Mrs. John Caruana for her Papa's Mal tese Baked Rice ($2.35 to serve four). Mrs. Caruana, who has two children in col lege and plans to use the money to help pay their tui tion said both sides of her family are from Malta and "have always had to stretch the dollar."
In the desserts, first prize went to Mrs. James Barry. of East Rockaway, N. Y., for her Giddy Aps, apple‐filled pas tries (42 cents for 30 small pieces).
The second prize winner in the category was Farmer in the Deli, a tasty 84cent bar gain for eight servings. The winner, Mrs. Guy Wingerter of Howard Beach, L. I., mother of two pre‐school aged girls, said she made up the name but that the recipe itself comes from the wife of an Italian farmer.
Following are several of the winning recipes:
THREE DROPS Filling:
½ cup oil
1 cup finely chopped on ions
2 cloves garlic, finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 can sliced mushrooms
(8‐oz. drained weight) 2 tablespoons tomato paste 2 eggs
36 small stuffed olives Dough:
2 eggs
1¼ cups milk 1/3 cup oil
3 tablespoons grated Par
mesan cheese
1¼ cups flour
½ teaspoon salt
1 teaspoon baking powder.
1. Preheat oven to 450 degrees.
2. Heat the oil in a skillet and saute the onions, garlic, salt and pepper until tender. Add mushrooms, tomato. paste and eggs. Stir until the eggs are cooked. Cool.
2. Put the dough ingredi ents into an electric blender and blend until smooth.
3. Drop one teaspoon dough in each of 36 greased 1¾‐inch (2‐bite‐size) muffin tins. Add one teaspoon filling, top with stuffed olive and cover with tea spoon of dough. Bake about 10 minutes. Yield: 36 muf fins.
PAPA'S MALTESE BAKED
RICE.
1½ cups rice,
Water
3 tablespoons olive oil
1 bay leaf crumbled.
¾ pound ground beef round
¼ pound diced Italian sau
sage
1 small onion, finely
chopped
1 clove garlic, finely
chopped
1 small green pepper, fine
ly chopped
½ rib celery finely chopped
2½ cups water or beef or chicken stock
I small can (8‐oz.) tomato sauce
3 medium or two extra large eggs, lightly beaten
2 tablespoons tomato paste
3 tablespoons grated Ro mano cheese
2 teaspoons salt
½ teaspoon freshly ground
Mach pepper
½ teaspoon sugar
6 slices Mozzarella cheese, optional.
1. Soak the rice in water cover 15 minutes, drain and place in a 1¾‐quart casse role.
2. Preheat oven to 350 de
grees.
3. Place the oil, bay leaf, ground beef, sausage, onion, garlic, green pepper and cel ery in a skillet and cook until meat loses its redness and vegetables are tender. Cool 10 minutes.
4. Add the water or broth, tomato sauce, eggs and to mato paste and mix well. Add the cooled meat mixture, grated cheese, salt, pepper and sugar. Stir to mix well. Bake two hours or until rice is tender.
5. Place cheese on top
during last 10 minutes of
cooking.
Yield: Four hearty servings.
FARMER IN THE DELL
I loaf (1 lb. 6 oz.) extra
fresh soft white bread
1 package (7½‐oz.) Farmer
cheese
1/3 cup sugar
½ teaspoon vanilla
1 egg
½ pound margarine
¼ cup confectioners' sugar.
1. Remove crusts from the bread slices and roll each slice very thin with a rolling pin.
2. Beat all remaining in gredients except margarine and confectioners' Sugar and spread one tablespoon mix ture on each slice of rolled bread.
3. Roll up and pinch sides to hold together.
4. Heat the margarine in a very heavy skillet and sauté the rolls a few at a time over rqedium heat until golden. Roll in confectioners' sugar while hot.
Yield: 26 pieces, eight serv ings.
Source: https://www.nytimes.com/1970/03/02/archives/women-bring-their-prized-recipes-to-a-bank.html
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