Golden Carrot Soup

Ingredients
1/3 c butter
1/2 c chopped onion
2 c thinly sliced carrots
3 chicken bouillon cubes
3 c boiling water
1/3 c long-grain rice
1/2 tsp salt
2 c milk


Method
Sauté onions in butter until golden. Add carrots and toss until coated with butter. Add bouillon cubes, water and rice; cover and simmer until carrots are tender, and rice is cooked. Add salt. Add to blender one third at a time and blend until smooth. Return to saucepan; add milk and heat.

Makes six 8-oz. (250 mL) servings.

Source
Clipped from a Milk Calendar from the Dairy Bureau of Canada from the late 1970s or early 1980s. You can see this recipe here, where it’s identified as 1979.

Comments

• 1/3 cup of butter! That adds up to 2 tsp per serving. I would make it with about 1—2 Tbsp in total nowadays. 
• I’d also taste the soup before adding the final 1/2 tsp of salt; adding it would depend on how salty the bouillon is.
• Any rice would do, I think; it doesn’t necessarily have to be long grain.
• You can use potato instead of rice.
• Taste of Home has a version that increases the onion (relatively), adds garlic, reduces the butter, and garnishes the finished soup with parsley. It looks good. The recipe contributor is Canadian; my guess is that her version is based on the Milk Calendar’s recipe.
• Make the soup vegetarian by using vegetable broth or bouillon cubes, or vegan by also using olive oil instead of butter and a non-dairy milk (sorry, Dairy Bureau).

Tomato recipes

Squash and Tomatoes
Ingredients
1 large acorn squash (about 2 lbs/900 g)
1/4 c butter
1 c thinly sliced onions
1 t salt
1/8 t pepper
3/4 t dried leaf basil
19-oz. can tomatoes (about 2 1/4 cups)

Method
Cut squash into half, remove seeds, slice about 1/2 inch (1.25 cm) thick. Peel slices, cut into chunks. (Yields about 7 cups).
Saute onion in butter, stirring, about 3 minutes. Add squash, tomatoes and seasonings. Bring to boil, reduce heat and simmer, covered, until squash is cooked, about 15 minutes. Makes 6 to 8 servings.

Comments
You could do this with any winter squash, even pumpkin.

Tomato Vegetable Soup
Ingredients
2 T butter
1/4 c chopped onion
2 medium stalks celery, sliced thin
10-oz. can consommé (1 1/4 cup)
1 c canned tomatoes
1 c frozen mixed vegetables
1 c water
1/4 t salt
1/8 t pepper
1 small bay leaf, crumbled

Method
Saute onion, stirring, 3 minutes. Add celery and stir 1 minute more. Add all remaining ingredients and simmer until the vegetables are tender, 10 to 15 minutes. Makes 4 servings.

Comments
You could use homemade vegetable broth or powdered bouillon with water instead of canned consommé. Don’t follow the directions for salt slavishly; taste first and adjust. It may depend on how salty the consommé or bouillon are. Using oil (preferably olive oil) will make this soup vegan. And of course the tomatoes and/or vegetables can be fresh instead of canned or frozen. Don’t crumble the bay leaf; it’s better to leave it whole and remove it before serving than to subject diners to sharp little bits of bay leaf in their soup.

Spinach Balls in Tomato Sauce
Ingredients: Spinach Balls
12-oz. package frozen chopped spinach
1 1/4 c fine dry breadcrumbs
1/4 c wheat germ
1 tsp baking powder
1 t dried leaf basil
1/4 t ground nutmeg
1 t salt
1 1/2 c ricotta or small curd cottage cheese
1/2 c grated Parmesan cheese
2 eggs
1 clove garlic, crushed

Ingredients: Sauce
28-oz. can tomatoes (about 3 1/2 cups)
1 medium onion
1 clove garlic
5 1/2-oz. can tomato paste
1/2 c dry red wine
1/2 c water
1/2 t dried leaf oregano
1 t salt
1/4 t pepper
1 small bay leaf, crumbled
1/3 c grated Parmesan cheese

Method
Cook the spinach, and drain in a sieve, pressing out as much water as possible with the back of a large spoon. Combine breadcrumbs, wheat germ, baking powder, basil, nutmeg and salt, mixing well. Add spinach with cheeses, eggs and garlic and mix well. With damp hands, shape into 32 balls (roughly divide the mixture in half within the bowl, divide each half into halves, and so on, five times in total), each ball about 1 1/2 inches (a little less than 4 cm) in diameter. Bring to a boil water 3 inches (8 cm) deep in a large saucepan. Reduce heat until just simmering. Place the balls, a few at a time, into the water and cook until done, about 7 minutes. Lift out with a slotted spoon and put into a casserole dish.
Meanwhile make the sauce. Pureé tomatoes, onion and garlic in a blender. Add remaining ingredients except for cheese. Cook 10 minutes, then pour over the balls, sprinkle cheese over top and bake 30 minutes at 350 °F (175 °C). Makes 8 servings.

Comments
I think I may have made this around 1982 or 1983. I vaguely remember the tomato sauce with red wine in it, and something about cheese and spinach balls. I don’t recall poaching the balls in water and then baking it as a casserole; I suspect I might have just cooked the balls in the tomato sauce.
Tips: 1) That’s a lot of salt. Nowadays I would taste before adding so much. The cheese may be salty enough. 2) If you don’t have small-curd cottage cheese, you can drain off the liquid from any cottage cheese and then press the curds through a sieve. 3) Again, don’t crumble the bay leaf. (See above recipe.)

Scalloped Eggplant
Ingredients
1 medium eggplant (about 1 1/2 lbs - 700 g)
salt
1 clove garlic, halved
2/3 c (approx.) olive oil (or other cooking oil)
1 c chopped onion
1 t curry powder
19-oz. can tomatoes (about 3 1/2 cups)
1/4 c chopped parsley
3/4 t salt
1/8 t pepper
1/2 t dried leaf basil
1/4 t dried leaf thyme
2 c soft bread cubes
1/4 c melted butter
1/2 c grated parmesan cheese

Method
Slice unpeeled eggplant 1/4 inch (.65 cm) thick. Springle lightly with salt, let stand 30 minutes, then pat dry.
Heat garlic in 2 T of the oil. Remove garlic. Fry eggplant slices quickly on both sides until golden,  removing each slice as it is done, and adding more oil as needed.
If pan is dry, add oil to make about 2 t, then add onion and curry powder. Stir over medium heat 5 minutes. Stir in tomatoes, parsley, salt, pepper and dried herbs, and simmer 5 more minutes. Cut the eggplant slices into quarters, and layer half of them in a greased casserole. Put half the tomato sauce on top, then repeat both layers. Bake at 350 °F (175 °C) 20 minutes. Meanwhile, toss the bread crumbs, butter and cheese together. Top the casserole with this mixture and continue baking, uncovered, about 25 minutes more, or until bread is golden. Makes 6 to 8 servings.

Comments
The curry powder is a strange addition to a recipe that otherwise sounds good. I’m divided between deep  scepticism and morbid curiosity. I’m also wary of including the eggplant peel; I’d be afraid it could remain tough and bitter.

Deep Dish Vegetable Pie
Ingredients
1 large stalk brocolli (to make 2 cups total)
oil
2 T water
7-oz. can corn (about 3/4 to 1 cup)
1 c green peas
1 c cooked fresh lima beans
1/2 c coarsley chopped dry roasted peanuts
1 1/2 cups sliced mushrooms
1/4 c four
3/4 t salt
1/8 t pepper
1/2 t dried leaf oregano
19-oz. can tomatoes (about 2 1/4 cups)
pastry for single-crust 9" (23 cm) pie
1 egg yolk
1 T water

Method
Sauté thinly sliced broccoli stems in 2 T oil, stirring, 1 minute. Add 2 T water, cover tightly, steam 1 min. Add broccoli florets, with another tablespoon of water, if needed, and steam 1 minute more, shaking pan constantly. Turn into a large bowl and add corn, peas, lima beans and peanuts.
In clean skillet, sauté mushrooms in 1/4 c oil for 2 minutes, then add flour, salt, pepper and oregano and stir well. Remove from heat, mix in tomatoes, return to heat and stir until boiling, thickened and smooth. Add to vegetables and mix. Turn into a greased 2-quart (approx 2 L) casserole. Cover with pastry, rolled thin and sealed well to edges. Brush with egg yolk beaten with water (except at the edges). Cut slits in the pastry. Bake at 425 °F (220 °C), about 30 minutes, or until pastry is done and pie is hot and bubbling. Makes 4 to 6 servings.

Comments
Of course you can use fresh or frozen corn instead. The peas and lima beans are frozen in the original recipe, but do you need to be told that? Just use what you have.
Peanuts are the intriguing unexpected ingredient here. I am curious now.

Source
Like the previous post, these recipes are from an article by Margo Oliver I clipped from an issue of Today Magazine, probably in 1982.

Lunch Box Ideas

Peanut butter date spread
1/2 c peanut butter (no salt added type)
1/2 c chopped dates
3 Tbsp orange juice
1/4 tsp grated orange rind

Mix all together until smooth.


Raisin lunchbox cookies
3/4 c butter, softened
1/2 c packed brown sugar
1/4 c honey
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 c rolled oats
3/4 c whole wheat flour
1/2 c non-fat dry milk powder
1 1/2 c raisins
1 c chopped walnuts
2 c bran flakes

Cream together butter, sugar and honey. Beat eggs, then vanilla, salt and baking soda. Mix in oats, flour and milk powder and blend well. Mix in raisins and walnuts, then gently mix in bran flakes.
Drop by tablespoonfuls onto greased cookie sheets, spacing to allow for spreading. Bake at 350°F (175°C) 15 to 20 minutes until set, and edges lightly browned. Loosen from baking sheet, let cool 10 minutes, and finish cooling on racks. Makes about 5 dozen.

Comments: Odd to add the salt and baking soda before the dry ingredients. Why not just combine them with the oats, flour and milk powder as in the usual method for cookies.

Animal cheese crisps
1 lb bread dough, white or whole wheat
1 egg
1/2 c grated Parmesan cheese
OR 1 c shredded Cheddar
1 tsp garlic powder
1 tsp dried parsley, crumbled

If using frozen bread dough, let thaw until pliable. Roll out on a floured surface to 1/4 inch (a little more than .5 cm) thickness.. Cut out shapes with cookie cutters and arrange on greased baking sheets, spaced to allow for rising. Brush with beaten egg. Sprinkle generously with combined cheese, garlic powder and parsley. Let stand 15 minutes. Bake at 350°F (175°F) 15 minutes or until golden and crisp. Makes 2 1/2 dozen (that’s 30, btw).

Comments: If you follow this method, you’ll have garlic-cheese-parsley sprinkles all over the baking sheet between the crisps. Must think of a better way…

Brown Bag Fruit Mix
1/2 c unpared apple, diced
1/2 c sliced banana
1/2 c cut up grapefruit sections
2 Tbsp juice from grapefruit or pineapple
1/3 c grapes, halved
1/2 c pineapple tidbits, juice-packed, drained

Mix apple, banana and grapefruit sections with juice. Add grapes and pineapple. Chill.
Other fresh fruit in season may be used; e.g. peaches, nectarines, melon, berries, apricots.

Comments: You don’t really need a recipe for this, but having one helps remind you of this lunch option. Just be sure to first mix the juice with any fruits that are subject to oxidation.

Apple kebabs
1 apple, peeled, cored and cubed
1/4 c fresh lemon juice
1 c cubed mild Cheddar or Swiss cheese

Dip the apple cubes in the juice to keep them from darkening. Alternate cubes of apple and cheese on small wooden skewers.

Comments: Or don’t bother with the skewers, and just pack apple and cheese slices or cubes!

Date oatmeal cookies
1 1/2 c whole wheat flour
3 Tbsp wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
3/4 c packed brown sugar
1/4 c orange honey
1 c butter, at room temperature
3 c rolled oats
1 c chopped dates

Combine flour, wheat germ baking soda, cinnamon, salt and nutmeg; set aside.
Cream butter with honey and brown sugar. Beat in eggs. Add flour mixture, then stir in rolled oats and dates.
Drop spoonfuls onto greasted baking sheet, spacing them for spreading. Back at 350°F (175°C) for 8 to 10 minutes, or until golden. Cool on wire rack.

Comments: The original method was for food processor, but I’ve rewritten it for you in case you don’t have one (like me). Orange honey? No idea.

Lunchbox kebabs
wooden skewers
cheese chunks (4)
ham or lunch meat cubes (3)
pitted olives (green or black) (3)
pickles, baby dill or sweet (2)
cherry tomatoes (2)
radish, cut into slices (1 large)

The amount in brackets is per kebab. Can also add vegetables such as sweet peppers, hot peppers, broccoli, or cauliflower; or fruits. To avoid cracking cheese or meat, twist skewer while inserting.

Comments: Like the apple and cheese kebabs above, I’d rather have it without the stick. I think the age range overlap between old enough not to use your skewer as a weapon and young enough to find this concept fun might be dangerously narrow. But YMMV.

Cucumber dip
1/4 c cucumber (peeled & finely grated)
1/4 c low-fat plain yogurt
1/4 c light sour cream
1/4 tsp cumin
1 Tsp fresh cilantro, minced
1/4 tsp hot pepper, chopped (optional)
dash cayenne
salt and pepper to taste

Squeeze cucumber to remove excess moisture. Mix all ingredients well and refrigerate at least 2 hours. Serve with cut vegetables, chips or crackers.

Vegetable sandwich spread
4 oz (115 gr) light cream cheese, at room temperature
2 radishes, chopped
2 Tbsp celery, chopped
2 Tbsp carrot, finely grated
2 Tbsp sweet pepper, chopped
1 small green onion, thinly sliced
3 or 4 drops Tabasco sauce
salt and freshly ground pepper
chopped parsley for garnish (optional)

Combine all ingredients. Spread on crackers, pita bread, bagels or lettuce leaves.

Comments: Or you could just mix in a couple tablespoons of chopped parsley. Alternatives for the Tabasco sauce could be Worcestershire sauce, A-1 sauce, Maggi...

Gobble-it-up chili
3/4 lb (12 oz / 340 gr.) ground raw turkey
1 large onion, coarsley chopped, about 1 cup
1 small green pepper, chopped, about 1/2 cup
1 clove garlic, minced
2 15-oz cans pinto beans
1 14 1/2-oz can tomatoes, cut up
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
shredded Monterey Jack cheese (optional)

Sauté turkey, onion, green pepper and garlic until no longer pink and vegetables are tender, about 10 min. Drain. Stir in remaining ingredients, bring to a boil and simmer, covered, over low heat 15 to 20 min. To take for lunch, ladle hot chili into vacuum bottles. Add cheese if desired.

Comments: Any chili would do. This seems like a good basic recipe for an easy, low-fat chili.

Source: Clipped from the Ottawa Citizen, Sept. 20, 1989. I didn’t keep the first page of the article (which was entitled Hey Kids! Eat healthy!) where the recipes were introduced, so I can’t credit the article’s writer, sorry.

Comments (general): Good ideas for any age, and there’s no reason why you can’t eat them at home, too. I clipped this article when I had a 2-year-old and a newborn, and I could see lunch boxes in my future. Hi, guys! Now you’re old enough that you’ve been fixing your own lunches for several years. I hope you like these.

Cuban Beans and Rice

Ingredients
1 lb black beans
1/2 c olive oil
1 c chopped onion
1 green pepper, chopped
1 clove garlic
2 tsp salt
1/2 tsp pepper
1 smoked ham hock, about 1 lb
1/4 c red vinegar
4 c cooked rice
3 hard-cooked eggs, cut into wedges
1 red onion, sliced into rings

Method
Wash beans, cover with 6 c water in a large saucepan and bring to a boil..
Cook onions, green pepper and garlic in olive oil for 5 minutes. Add to beans along with salt, pepper, ham hock and vinegar. Return to boil, lower heat, cover and simmer until beans are almost soft, 1 to 2 hours (depends on age of beans). Remove ham hock, continue cooking beans until tender. Remove the meat from the bone and shred. Return to pot. Serve beans over hot rice and garnish with egg wedges and raw onion rings. Makes 8 servings.

Source
Clipped from newspaper. Probably sometime in the 1970s or early 1980s.

Comments

• Nowadays you can google up a hundred recipes for Cuban black beans and compare them and choose the one you like the best, or the most authentic. I collected this long ago in the pre-internet era, when my sources of “exotic ethnic” recipes were few.
• A quick search of  Cuban black bean recipes shows many versions which add a couple of bay leaves, some cumin, and a teaspoon of sugar, and omit the ham and eggs.
• I wouldn’t make it with so much oil nowadays!
• What’s with the “red vinegar”? Red wine vinegar?
• If you wanted, you could make this vegetarian by leaving out the ham (and adding a few drops of smoke flavouring), or vegan by also leaving out the eggs.