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Join Spoon for 14X and 14F

Join Spoon for 14X and 14F


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Applications for positions during the summer and/or fall are due Friday, June 13 at 11:59 pm. Plenty of time after finals and during interim. You can apply for more than one position and term, depending on your D-Plan.

Events Chair

You make the food magic happen on campus. Invite a chef to speak? You got it. Organize cooking lessons? You got it. Love for event planning is a must!
Application available here.

Marketing/PR Chair

You get the word out about Spoon. Instead of shouting at the top of your lungs, you wield the power of social media. How can you make Spoon the buzz on campus?
Application available here.

Secretary

You set the record straight by taking notes at meetings. As a ruler of Spoon email, you email staff about meetings. You also make sure we get a swanky room for meetings.
Application available here.

Treasurer

You have a knack for persuasion so that we can receive the funding to hold all the delicious food events to come. Plus, you know how to keep track of all our moola, aka money.
Application available here.

Editor

You call the shots for your assigned section. Brainstorm article ideas. Hunt down writers. Who says all you do is edit? We want you to also write to your heart’s content.
Application available here.

Writer

You are the fuel for Spoon. You also get to brainstorm ideas but you’re the one getting it on paper, or rather the Internet.
Application available here.

Photographer

Got a knack for capturing beautiful moments? Love creating food porn? Then we need you to allow readers to feast with their eyes.
Application available here.

Blitz Editor in Chief Victoria Li ’16 or Business Director Diksha Gautham ’15 if you have any questions.

Photo by Sharon Cho
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View the original post, Join Spoon for 14X and 14F, on Spoon University.

Check out more good stuff from Spoon University here:

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  • Ultimate Chipotle Menu Hacks
  • Copycat Chick-Fil-A sandwich recipe
  • The Science Behind Food Cravings
  • How to Make Your Own Almond Flour

Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


Guacamole
from McCall's Great American Recipe Card Collection
Section F - The Great Southwest Card#14f

2 ripe avocados, blackgreen skin (about 2 lbs.)

4 tablespoons finely chopped, canned green chile
peppers

1/2 cup finely chopped onion

1 1/2 tablespoons white vinegar

1. In medium bowl, crush tomato with potato masher.

2. Peel avocados, halve crosswise, and remove pits. slice
avocados into crushed tomato. crush with tomato until
well blended.

3. Add chile peppers, onion, vinegar, salt, and pepper. Mix well.

4. Refrigerate, covered, until well chilled - at least 1 hour.

5. meanwhile, prepare cauliflowerets, and celery, and carrot sticks.
Refrigerate in bowl of salted water until well chilled.

6. Serve Guacamole, surrounded with drained vegetables as an
appetizer.

Thank you! One down and one to go!

Paella, Portuguese Style
McCall's Great American Recipe Card Collection 1974
Saturday Night Parties, Card 15d

2 (2-lb.) broiler-fryers, each cut in 8 pieces 1 lb Italian sausages, halved

1/2 cup olive or salad oil 2 medium-size fresh tomatoes

1 lb. lean pork, cut in 1-inch cubes peeled and chopped

2 cups chopped onion 1 bay leaf

2 cloves garlic, crushed 3 cans (103/4-oz. size) condensed

3/4 teaspoon pepper chicken broth

1 teaspoon dried oregano 1 1/2 lb. large shrimp, shelled

2 teaspoons salt and deveined

2 cups raw long-grain white rice 1 pkg. (10 oz.) frozen peas,

1/2 teaspoon saffron thawed

2 lemons, each cut in 8 wedges

1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

2. Add pork cubes to skillet brown well on all sides. Remove.

3. To drippings in skillet, add onion, garlic, pepper, and oregano saute, stirring 5 minutes, until onion, is golden. Add salt, rice, and saffron cook, stirring- about 10 minutes.

4 Meanwhile, in another skillet, brown sausages, turning on all sides- about 10 minutes. Drain and discard fat. Place chicken, sausages, and pork in roasting pan. Heat oven to 375 degrees.

5. Add tomatoes, bay leaf, and chicken broth to rice mixture, and bring to boiling. Add shrimp spoon evenly over chicken and sausage in pan. Bake, tightly covered with foil, 1 hour.

6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top, without stirring. Bake, covered, 20 minutes longer.

7. To serve Turn Paella into heated, round serving platter or paella pan. Garnish with pimiento and lemon. Serves 10.

Cheddar Paella
McCalls Great American Recipe Card Collection 1973
Party Casseroles, Card 4x

1 dozen small clams, in shell

2 lb shrimp, deveined and shelled

1 cup long grain white rice

2 medium onions, peeled and chopped

2 green peppers, seeded and finely chopped

1/2 cup pimiento green olives, sliced

1 1/2 cup grated cheddar cheese

1.Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water bring to boiling. Ad shrimp cook over high heat 5 minutes. Remove from heat.

2.Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp in remaining broth. Keep warm.

3.Heat 2 Tbs salad oil and butter in 3-quart saucepan. Add rice and stir to coat well. Add reserved 2 1/43cups liquid, salt, bay leaf and bouillon cube bring to boiling reduce heat and simmer, covered without stirring, 25 minutes.

4.Preheat oven to 375F. Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.

5.Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper cook 5 minutes longer. Keep warm.

6.Drain shellfish, add with rice to tomato mixture stir gently to blend. Turn into paella pan or shallow 4-quart casserole pan.

7.Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly. Serves 6 to 8


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