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Celebration Basket

April 22, 2014


Cooking time: 3-4 hours
Preparation time: 20 mins.
Main cooking utensils: 2 baking sheets, wax paper
Oven temperature: 225-250°F
Oven position: center

For 10 servings you will need:
4 egg whites
1 cup sugar

little whipped cream

Almond paste fruits:
almond paste
food colorings

1. Whip egg whites very stiffly.

2. Gradually beat in half the sugar, then fold in the remainder.

3. Place an 8-inch round of wax paper on one of the baking sheets, cover with meringue, build up sides slightly.

4. Pipe two handles onto wax paper placed on second baking sheet.

5. Dry out for time and temperature given, store in airtight tin until ready to fill.

TO SERVE: Stick the handles together and to the sides of the basket with a little cream. Fill basket with almond paste fruits, hazelnut fudge,brandy pennies and chocolate truffles.

Almond paste fruits: Form almond paste into desired shapes, tint with food colorings – apples green with a clove for based; orange food coloring for oranges; pears a saffron yellow with a clove for base. Sprinkle with sugar.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967.

Easter Sponge Ring

April 18, 2014


Cooking time: 30 mins.
Preparation time: 45 mins.
Main cooking utensil: 9-in. ring mold or tube pan about 3-in. deep.
Oven temperature: 325-350°F.
Oven position: center

For 10-12 servings you need:
4 eggs
2/3 cup sugar
3/4 cup all-purpose flour sifted with 3/4 teaspoon double-acting baking powder
1/4 cup cornstarch
1 tablespoon warm water

Filling and decoration:
1 1/4 cups whipping cream
2 tablespoons sugar
1/3-1/2 cup semi-sweet chocolate pieces
small Easter eggs and chickens

1. Separate the egg yolks from the whites.

2. Beat the yolks and sugar until thick and fluffy.

3. Sift the flour and baking powder with cornstarch.

4. Fold into the egg yolks with the water.

5. Lastly add the stiffly beaten egg whites.

6. Spoon into the greased and floured pan and bake in a 325-350°F. oven until firm and golden.

7. Leave for a few minutes then turn out and cool on a wire rack.

8. Whip and sweeten the cream.

9. Split the ring and spread with half the cream.

10. Put the ring together and place on dish with rounded side uppermost.

11. Put the cream into a pastry bag with a writing pipe.

12. Pipe a design with the cream. Sprinkle with the grated chocolate.

13. Fill the center with small Easter eggs and chickens.

TO SERVE: When fresh for dessert or tea.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972

Fluffy Mackerel Pudding

April 7, 2014


2 stalks celery
1 medium green pepper
8 ounces drained, canned mackerel, flaked
1 tablespoon dehydrated onion flakes
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon mace
Dash of ground cardamom
2 medium eggs, slightly beaten
2 medium eggs, hard-cooked, and sliced

Put celery and green pepper through a food grinder (or chop finely in blender). Combine with mackerel, onion flakes,mustard, salt, pepper, mace, and cardamom; mix well. Blend in raw eggs. Divide evenly into 4 (8 ounce) heatproof cups. Bake at 350°F (moderate oven) for 35 to 40 minutes. Garnish each with 1/2 sliced egg. Makes 4 luncheon servings.

Mackerel Soup

2 cups tomato juice
1/2 medium cucumber, chopped
2 tablespoons dehydrated onion flakes
1 packet instant beef broth and seasoning mix or 1 beef bouillon cube
1/2 teaspoon basil
8 ounces drained, canned mackerel

Combine all ingredients, except mackerel, in a saucepan. Cook over low heat, stirring frequently, for 15 minutes, or just until mixture comes to a boil. Add mackerel. Cook 4 minutes longer. Divide evenly. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Everyones’ Favorite Ham and Bananas Hollandaise – In Action

April 2, 2014

A fan sent us the link today to this video produced by Southern Living. Thought you’d all enjoy watching it. They got the look of the whole card pretty spot on.

The Ham and Bananas Hollandaise card is one of the most popular on the blog. It regularly goes viral and appears on all kinds of lists and websites. Some of you have even actually eaten it, and lived to tell the tale.

Curried Shrimp

April 1, 2014


2 tablespoons chopped onion
1 tablespoon butter or margarine
1 to 1 1/2 teaspoons curry powder (to taste)
10 1/2-ounce can condensed cream of celery soup
1/3 cup sour cream
3/4 pound cooked shrimp
1 apple, peeled and diced
3 cups cooked rice
2 tablespoons chopped parsley

Condiments: peach chutney, chopped peanuts, sliced bananas, toasted shredded coconut, sliced or quartered limes.

Saute onion in butter until transparent. Add curry powder; stir in condensed soup and shrimp. Cook until bubbly. Lower heat and blend in sour cream and apples; heat through – but do not allow to boil. Pour over cooked rice; garnish with parsley. Serve with condiments.

Serves 4
Preparation tom: 30 Min.

Approximate calories per serving: 375

Sliced Tomato and Onion Salad
Steamed Rice
Curried Shrimp
Chocolate Chiffon Cake

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Almond Basket Gateau

March 27, 2014


Cooking time: 40 mins.
Preparation time: 30 mins.
Main cooking utensil: oval cake pan or ovenproof dish approximately 7 ins. by 3 ins.
Oven temperature: 375°F.

Cake: See Card 28*

Butter icing:
1 cup butter
few drops almond extract
2 2/3 cups sifted confectioners’ sugar
3/4 cup slivered browned almonds

2/3 cup semi-sweet chocolate pieces
1 tablespoon butter

strip of cardboard 1/2 in. by 7 ins.
artificial flowers

1. Make the cake as Card 28*.

2.Bake for time and at temperature given until cake is golden. Cool.

3. Cream the butter icing ingredients well.

4. Cut a slice from the top of the cake to form a lid.

5. Spread sides and top of cake, rim of lid and strip of cardboard with butter icing, using warmed palette knife.

6. Coast iced pieces of cake with flaked browned almonds.

7. Cut lid in half. Coat with chocolate icing made by melting chocolate and butter over hot water. Allow to set.

8. Fix lid on the cake at an angle and pipe a line of butter icing down the center.

9. Put handle and artificial flowers in position.

*Cake recipe from Card 28

3/4 cup butter
3/4 cup sugar
3 eggs
1 1/2 cups all-purpose flour sifted with 1 1/2 teaspoons double-acting baking powder

1. Cream butter and sugar until soft and light.

2. Beat in eggs gradually; add a little flour if batter shows signs of curdling.

3. Fold in flour; put in greased pans.

4. Bake 20-25 mins at 375°F.

Printed in Canada © Copyright Paul Hamlyn, Ltd 1967

Beef Lindstrom (Swedish Beef Patties)

March 20, 2014


1-1/2 lbs. finely ground lean beef
1 egg
1 tbsp. salt
1/4 tsp. pepper
1 tbsp. finely chopped onion
1 cup finely diced cooked potatoes
1 cup finely diced cooked beets

Combine meat with egg, salt and pepper, mix very well. Carefully mix in onion, potatoes and beets. Shape meat mixture into 6 large flat patties. Melt butter in a large skillet. When butter turns golden brown add patties. Fry until golden brown, turn and fry other side until desired doneness. Serve patties topped with fried eggs. 6 servings.

Suggested Menu and Preparation Schedule
Beef Lindstrom
Cauliflower, Peas, Carrots
Pumpernickel with Butter
Fruit Tarts

Early in the day make Fruit Tarts or buy them.
*5:00PM Shape Meat Patties
5:30 Cook Cauliflower, Peas and Carrots
5:40 Brown Patties
5:45 Heat Bread
5:50 Fry Eggs
6:00 Bon Appetit! Enjoy Your Dinner!
After Dinner serve Fruit Tarts

* May be done early in the day.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions Inc. All Rights Reserved.


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