McCall's Recipes

     The old-fashioned McCall's Lasagna, as well as Manicotti and Chicken Crepes, and more, have been the subject of a continuing dialogue. The correspondence is given below, followed by recipes. First, though, note that two sources are available from viewers.    

     If you wish to obtain cards: Two different viewers have cards available. If you want a recipe, we suggest that you contact them first. 

Source 1: CCR has cards available. She wrote 8/20/03:
     Hi. I  just purchased a complete set of McCall's recipe cards (5"x4" ones - there are 2 sets from that era). I also have an incomplete set from 1973 - never had the entire set. 
     I would like to offer them to your readers for sale, card by card, of course. For people like myself who either never had a full set, or who lost some, it might be a service to be able to buy a card or 2 (provided they are ones I *have*). If anyone is interested, they can email me at ccr417@aol.com. I am offering the cards @ $1.00 ea. plus standard postage, currently 37 cents. -CCR in PA
     Actually just $1 plus an SASE would suffice.
     Viewers -  Please note that inquiries and money should be sent directly to CCR, not this website.

CCR added the following 11/14/03:
     These are the card groups I have duplicates of and are available for sale ($1 + SASE):
A - Our Rich Heritage
B - Our Famous Restaurants
C - Sundays at Home 
D - Saturday Night Parties
E - none left: Our Italian Heritage
F - The Southwest
G - New England
H - The French Touch
I - Budget Stretchers
J - The Old South
K - Holidays
L - none left: Low-Cal Dishes
M - County Fairs
N-Z I only have my complete set - no duplicates.
     For those who would like to buy an entire set, I have seen all kinds of recipe cards, including McCalls, Betty Crocker, etc., from time to time, for sale on Ebay.

Source 2. Shirley wrote 11/1/03:
     I have the entire 1986 McCall's Cooking School recipes. Anyone needing a recipe scanned for FREE, let me know the recipe and what the main ingredients are: shirlthesquirl2000@yahoo.com
     Shirley

Savory Beef Stew Wanted

Diana wrote 10/19/03
     I have lost my recipe for a savory beef stew. It is from the McCall's 1973 Great American Recipe Card Collection. It calls for small potatoes, small white onions, red wine, quartered tomatoes added in the last 15 minutes or so. Can anyone help. thank you.

Meatball Soup Wanted

Diane wrote 10/4/04:
     Those McCall's recipe cards! I'm so glad I'm not the only one pining for those long gone flavors--what was I thinking when I gave my set to Goodwill? 
     Can someone please post or e-mail the recipe for a meatball soup that was in the cards? I don't remember much more than it had carrots and tomatoes. . .

Baked Meatball Lasagna

CCRwrote 9/27/03:
     I found requests for this recipe at other sites, but could NOT get them to post the answer. So if you would, here is a recipe that seems to be in demand:

McCalls Baked (Meatball) Lasagna Card # 5E Our Italian Heritage

Meatballs . . .
1/2 lb ground beef
1/4 lb ground veal
2 Tbsp chopped onion
1 clove garlic, crushed
2 Tbsp chopped parsley
1 tsp dried oregano
3/4 tsp salt
Dash pepper
2 Tbsp grated parmesan cheese
1 egg

Sauce . . .
1/4 c olive or salad oil
1/4 c chopped onion
1 clove garlic
1 can (1 lb, 12 oz) whole tomatoes, undrained
2 cans (6-oz size) tomato paste
2 tsp dried oregano
1 tsp dried basil
1 Tbsp sugar
2 tsp salt
1 tsp garlic powder
1/4 tsp pepper

1/2 pkg (1-lb size) lasagna
1 lb mozzarella cheese, diced
1 lb ricotta cheese
1 c grated parmesan cheese

Meatballs:
1. In med bowl, combine all ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.

Sauce:
1. In hot oil in large, heavy skillet, brown meatballs; remove. Add onions, garlic; saute 5 minutes.
2. Add rest of sauce ingredients, with 1/2 c water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1-1/2 hours, stirring occasionally.
3. Heat oven to 350F. Grease 13x9x2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.
4. IN baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese. Repeat. Bake 30-35 minutes. Makes 6 servings. - McCalls 1973

McCall's Cards Available

CCR wrote 8/20/03:
     Hi. I  just purchased a complete set of McCall's recipe cards (5"x4" ones - there are 2 sets from that era). I also have an incomplete set from 1973 - never had the entire set. 
     I would like to offer them to your readers for sale, card by card, of course. For people like myself who either never had a full set, or who lost some, it might be a service to be able to buy a card or 2 (provided they are ones I *have*). If anyone is interested, they can email me at ccr417@aol.com. I am offering the cards @ $1.00 ea. plus standard postage, currently 37 cents. -CCR in PA
     Actually just $1 plus an SASE would suffice.

Viewers -  Please note that inquiries and money should be sent directly to CCR, not this website.

CCR wrote 8/13/03:
     This is in response to Donald who wrote 5/4/03: "I am trying to find a card I lost, Chili Meatball Casserole. If anyone has it, would you be so kind and share it with me. Thanks."
     I have this recipe and have scanned the front and reverse of the card - attached.
-ccr, lehigh valley, pa.

Serves 6 to 8

Meatballs
1 lb ground chuck
1 lb ground pork
1/4 cup packaged dry bread crumbs
1 clove garlic, crushed
1/4 teaspoon pepper
2 eggs, slightly beaten
1/2 cup milk
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/4 cup chopped parsley
2 tablespoons grated
Parmesan cheese
2 teaspoons salt
2 tablespoons salad oil

Chili
1 cup finely chopped onion
2 cloves garlic, crushed
1 can (1 lb) tomatoes, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
2 tablespoons salt
2 teaspoons dried oregano leaves
1 teaspoon dried basil leaves
1 1/2 tablespoons flour
1 cup red wine
2 cans (15 1/2-oz size) kidney beans, drained

Make Meatballs: Make Meatballs: In bowl, combine meats, bread crumbs, 1 clove garlic, pepper, eggs, milk, 1 teaspoon oregano, 1/2 teaspoon basil, parsley, Parmesan, and salt. Mix well. With moistened hands shape into 24 (1 1/2-inch) meatballs.

Preheat oven to 350F. In hot oil in large skillet, brown meatballs well. Remove as browned to 3-quart casserole.

Make Chili: Discard all but 2 tablespoons drippings. In hot drippings, saute onions and garlic - about 5 minutes

Add tomatoes, tomato sauce, chili powder, salt, oregano, basil, 1/4 cup water. Bring to boiling. Pour over meatballs.

Bake, covered, 1 hour. Combine flour with wine and stir into casserole along with beans. Bake, covered, 20 minutes longer.

McCall's Manicotti Retry

Nancy wrote 3/29/03
      This is for the lady who wanted the recipe using crepes. I had also been looking for it. I haven't had a chance to make it yet. Would like to note the 1 tablespoon of salt in sauce seems excessive. I use a McCall's spaghetti sauce recipe and had to cut the salt in half in that recipe.

Baked Manicotti With Cheese Filling
McCalls Cooking School

Sauce
1/3 cup olive oil
1 1/2 cup onion, finely chopped
1 clove garlic, crushed
1 35 ounce can Italian tomatoes, undrained
1 6 ounce can tomato paste
2 tablespoons chopped parsley
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper

Manicotti
6 eggs, at room temperature
1 1/2 c unsifted all-purpose flour
1/4 teaspoon salt

Filling
2 lbs ricotta cheese
1 8 ounce package mozzarella cheese, diced
1/3 cup grated parmesan cheese
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
1/4 cup parmesan cheese

     Make sauce: In hot oil in 5-quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.

     Make Manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1-1/2 cups water; with electric mixer, beat just until smooth.
     Let stand 1/2 hour or longer. Slowly heat an 8-inch non-stick skillet. (If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.)
     Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
     Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them.

Preheat oven to 350 degrees.

     Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley; beat with wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up.
     Spoon 1-1/2 cups sauce into each of two 12-by-8-by-2-inch baking dishes.
     Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.
     To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.

     To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven.

McCall's Manicotti Remains Elusive

Denise wrote 3/1/03:
     I was so excited when I saw you were posting the McCall's manicotti recipe but alas it is not the same one. The recipe I am searching for was published in the old Cooking School magazines but also in the three ring binder recipes that came in the mail. The pasta is made from scratch and cooked like a crepe. The sauce is meatless. Does anybody out there have it? It is probably the best manicotti I have ever tasted.

McCall's Cookbooks Available

CCR wrote 2/16/03:
     Just noted that Half.com has several old McCalls cookbooks, ranging from $4 to $35. 
     I also found other sites. Ran a search in Google for McCalls cookbooks. I saw that someone said they would like to buy one - They are available. -ccr

McCall's Cookbook

A viewer wrote 12/22/01:
     I want to buy a McCalls cookbook.

Special flavors replied:  There are several McCall's cookbooks, apparently all out of print, so you will have to buy used copies. To see the various possibilities, click on Powells Cooking and search for "mccalls cookbook".

McCall's Originals Sought

Diane wrote 2/6/02:
      Over 30 years ago, I received as a shower gift, recipe books from McCall's. I believe there are 18-20 (I say 'are' because I still use them), each one featuring a different 'method'. For instance, one is cakes and pies, another is casseroles, etc. The initial book is a list of contents instructing in which book a recipe is located. On the final page, is an order form for one or more of the books. A plastic bin holds all the books (also from McCall). As my books are over 30 years old, I wonder if these books are still available, and if they are, what would their cost be now? Any help you can give would be most appreciated. Thanking you in advance, I remain Sincerely, Diane E. Leber        

McCall's Manicotti and Lasagne

A viewer wrote 3/4/02:
     Back in the 70s I purchased the McCall's recipe card collection. Since then, I loaned the cards for manicotti & lasagne to someone and never got them back.
     Is there somewhere I can locate these recipes? They are different from others I found and I want specifically McCall's. It was the best - even my Italian (ex)husband thought it better than his Mother's! 

McCall's Lasagna Found

Jude wrote 6/6/02 from Wyomissing, PA:
     Back on March 4th, a viewer had a question about Lasagna and Manicotti recipes from McCall's Recipe Cards from the 70's. I have those recipes, if she'd like to contact me by email. In return, I'd like to have a few recipes for cards I've lost from that set as well.
     If you could contact this person and let her know that I can accommodate her request, I'd appreciate it. Thank you -- your site is wonderful!

Special flavors wrote 6/7/02:
Hello Jude.  I have posted your response. The person who requested 3/4/02 did not give her name. However, she gave an e-mail. Why don't you try to contact her directly.  Larry Luce.

Jude replied 6/7/02:
Hi Larry. I just wanted to let you know that I contacted Chris and we exchanged recipes, so both parties are happy! Thanks for being the go-between! Your site is GREAT, by the way! Jude

CCR wrote 6/8/02:
I am the "other person" mentioned in the msg. I am very grateful that I was contacted to "exchange" recipes we both needed! I needed manicotti & lasagna and she needed two others. Now we are both up to speed, thanks to your website! 
     And another note of interest, the person who "found me" to offer the lasagna recipes lives not that far away from me! All these years I wanted those recipes and they weren't far away but without your website they would have remained a distant memory. Thanks. CCR

Tracy wrote 11/25/02:
     I noticed on an e-mail that 2 women corresponded regarding a lasagna recipe from the old recipe cards. I have been looking everywhere to find this recipe and would really appreciate it if someone could share this with me. I have the cards but lost the lasagna one and it was my absolute favorite. Thanks so much for your consideration of this request.

Special Flavors e-mailed Jude 12/4/02:
Hello Jude: Another person has written in on lasagna. I gave her your e-mail address. I assume that this is okay with you, as it is what I did before. Would you consider sending in one of the recipes for posting on Special Flavors? It sounds like they are pretty good. Larry Luce.

Judy replied 12/4/02:
Hey Larry! Sure...which one would you like - the Lasagna, the Manicotti, or the Chicken
Crepes? Or all three? Let me know, and I'd be happy to send them to you.
     Here's a funny story -- a few months ago, my sister and I were at a farmer's
market, where there is always an ongoing flea market as well. Sitting there
on one of the tables was an entire set of the McCall's recipe cards, plastic
case and all, completely intact. The price?
     ONE dollar.
     Needless to say, I bought them -- what a deal! So now when I get careless,
at least I have an entire duplicate set to back up my originals! 
     Lucky for once, Judy

Larry wrote 12/5/02:
Hi Judy,  If they are short, I could certainly use all three. If they are long, I probably could also. So I guess just to send all three is simplest.
     Make a copy and send by mail. Or, send by e-mail, whatever works for you. Thanks greatly for your offer.   Larry Luce

Judy replied 12/6/02: OK...I'll send all three -- they really are great recipes! Here you go:

BAKED LASAGNA

MEATBALLS:
1/2 lb. ground chuck
1/4 lb. ground veal
2 Tbsp. chopped onion
1 clove garlic, crushed
2 Tbsp. chopped parsley
1 tsp. dried oregano
3/4 tsp. salt
Dash pepper
2 Tbsp. grated Parmesan cheese
1 egg

TOMATO SAUCE:.
1/4 cup olive or salad oil
1/4 cup chopped onion
1 clove garlic, crushed
1 can (1 lb, 12 oz) whole tomatoes, undrained
2 cans (6-oz size) tomato paste
2 tsp. dried oregano
1 tsp. dried basil
1 Tbsp. sugar
2 tsp. salt
1 tsp. garlic powder
1/4 tsp. pepper
1/2 package (1-lb size) lasagna
1 lb. mozzarella cheese, diced
1 lb. ricotta cheese
1 cup grated Parmesan cheese

1. Meatballs: In medium bowl, combine all ingredients; toss lightly to mix
well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in
diameter.

2. Sauce: In hot oil in large, heavy skillet, brown meatballs; remove. Add
onions, garlic; saute 5 minutes.

3. Add rest of sauce ingredients, with 1/2 cup water and meatballs; stir to
mix. Bring to boiling; reduce heat; simmer, uncovered, 1-1/2 hours, stirring
occasionally.

4. Heat oven to 350F. Grease a 13x9x2 inch baking dish. Cook lasagna as
label directs. Drain; rinse in water.

5. In baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta,
tomato sauce with meatballs, Parmesan cheese. Repeat. Bake 30 to 35
minutes. Makes 6 servings.

BAKED MANICOTTI

TOMATO SAUCE:
1/2 cup olive or salad oil
2 cups finely chopped onion
2 cloves garlic, crushed
2 cans (1-lb size) tomato puree
2 cans (2-lb., 3-oz. size) Italian plum tomatoes
1/4 cup chopped parsley
2 Tbsp. sugar
2 Tbsp. salt
3 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. pepper
1 tsp. fennel seed

FILLED SHELLS:
2 packages (12 shells each) manicotti
Olive or salad oil
1 cup chopped onion
2 cloves garlic, crushed
2 lb. ground chuck
1 egg, slightly beaten
1 Tbsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper
2 packages (8-oz size) mozzarella cheese
1 cup grated Parmesan

1. Tomato Sauce: In 1/2 cup hot oil in large saucepan, saute 2 cups onion
and 2 cloves garlic, 5 minutes, until tender.

2. Add rest of sauce ingredients, 1 cup water; bring to boil. Lower heat;
simmer, covered, 1 hour, stirring occasionally.

3. Shells: In 3 Tbsp. hot oil in large skillet, saute 1 cup onion and 2
cloves garlic, 5 minutes, until tender; remove.

4. In same skillet, brown beef, stirring. With slotted spoon, transfer beef
to onion mixture. Add egg, salt, herbs, pepper, and 1-1/2 cup sauce. Grate
1-1/2 packages mozzarella; stir into meat mixture. With small spoon, fill
raw manicotti with meat mixture.

5. Preheat oven to 375F. Spoon 4 cups sauce into bottom of 17x12x2 inch
baking pan. Arrange 3 rows of manicotti lengthwise (8 across). Cover with
remaining sauce.; sprinkle with Parmesan. Top with rest of mozzarella
cheese, sliced. Bake, covered with foil, 60 minutes; bake, uncovered, 10
minutes. Serves 10.

CHICKEN CREPES

CREPE BATTER:
2/3 cup unsifted flour
2 eggs
3 Tbsp. cooled, melted butter or margarine
1/8 tsp. salt
1 cup milk

CHICKEN FILLING:
1/4 cup butter or margarine
3/4 lb. mushrooms, chopped
1/2 cup chopped green onion
2-1/2 cups diced cooked chicken
1/2 cup sherry
1/2 tsp. salt
Dash pepper

SAUCE:
1/4 cup unsifted flour
2/3 cup sherry
1 can (10-3/4 oz) condensed chicken broth, undiluted
2 cups light cream
1/2 tsp. salt
Dash pepper
Salad oil
1/2 cup grated Swiss (or Gruyere) cheese

1. Batter: In medium bowl, combine flour, eggs, butter, salt, 1/2 cup milk.
Beat with rotary beater until smooth; beat in rest of milk. Refrigerate,
covered, 3 hours or overnight.

2. Make Filling: Heat butter in large skillet. Add mushrooms and onion;
saute 10 minutes. Add chicken, sherry, salt, and pepper. Cook over high
heat, stirring, until liquid is gone.

3. Make Sauce: In saucepan, blend flour with sherry. Stir in broth, cream,
salt, and pepper. Over medium heat, bring to boiling, stirring. Reduce heat;
simmer, stirring, 2 minutes. Add half of sauce to filling; stir until
blended; set aside.

4. To cook crepes: Slowly heat 7-inch skillet; brush lightly with oil. Pour
in 2 tablespoons batter, rotating to cover bottom.

5. Cook over medium heat until golden; turn; brown other side. Cook on rack.
Repeat to make 15. Heat oven to 425F.

6. Place 1/4 cup filling on each crepe; roll up. Arrange, seam side down, in
single layer in buttered, 3-quart, shallow baking dish. Pour rest of sauce
over crepes; sprinkle with grated cheese. Bake 15 minutes or until bubbly.
Serves 6 to 8.