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Salmon Crisp Crumble

July 23, 2015

salmon_crisp_crumble

Cooking time: 20-30 mins.
Preparation time: 10 mins.
Main cooking utensil: 1-quart ovenproof dish
Oven temperature: 325-350°F.
Oven position: just above center

For 4 servings you need:
about 4 cups potato chips
1 tablespoon butter
1/4 cup flour
7 1/2 oz can salmon
10 1/2 oz can condensed tomato sopu
1/3 cup cooked peas
seasoning

1. Crush potato chips by gentle pressure with the fingers.

2. Rub butter into flour and add crushed potato chips

3. Flake the salmon, blend with soup and peas.

4. Season to taste.

5. Turn into dish, sprinkle the potato chip mixture over top.

6. Bake until heated through.

TO SERVE: As an hors d’oeuvre or light snack.

TO VARY: Add cooked white fish to the soup instead of salmon.

TO STORE: Serve as soon as possible after cooking.

Salmon au gratin: Put flaked salmon mixed with a little thick sauce into scallop shells or individual dishes. Top with a layer of crumbled potato chips, grated cheese, and a little cayenne pepper. Put under the broiler for a few minutes until the topping is hot. Alternatively, add a little curry powder to the sauce and omit the cheese for the topping- use just the potato chips.


Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Plaice and Cucumber Rolls

July 16, 2015

plaice_cucumber_rolls

Cooking time: 20 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish with lid, saucepan
Oven temperature: 375°F.
Oven position: center

For 4 people you need:
8 medium-sized plaice or flounder fillets
juice of 1 lemon
1 cup chopped cucumber
about 1/4 cup chopped sweet dill pickle
about 1/4 cup chopped capers
1 tablespoon vinegar
seasoning

Thin sauce:
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/4 cups milk
seasoning
2/3 cup dry white wine

Garnish:
prawns or shrimp
watercress

1. Put the fillets onto a pastry board.

2. Squeeze a little lemon juice over each fillet.

3. Mix cucumber, sweet dill pickle, capers, vinegar, rest of lemon juice, and seasoning together.

4. Roll fillets with cucumber mixture inside, lift carefully into greased baking dish.

5. Cover with lid or foil, bake until tender.

6. Make sauce by heating butter in pan.

7. Stir in flour, away from heat, cook roux over low heat for 3 minutes.

8. Gradually stir in cold milk, seasoning and wine.

9. Bring to boil, cook until thickened.

10. Lift fish rolls onto hot serving dish. Spook a little of the sauce over each, serve remainder in a sauceboat.

11. Garnish with prawns or shrimp, and watercress.

TO SERVE: Hot, as above, or cold with mayonnaise.

TO VARY: Use fillets of sole or whiting.

TO STORE: For a limited time only, covered in the refrigerator.


Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Yorkshire Chicken

July 12, 2015

yorkshire_chicken

2 cups diced roast chicken, and pan drippings
2 eggs
1/3 cup oil
1 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400°. Place chicken and drippings in a well-greased 2-quart casserole; put in oven to heat. Beat eggs in a bowl; add oil and milk. Sift dry ingredients and blend with liquid mixture. Pour batter over heated checking and return to oven for 30-35 minutes or until golden brown.

Serves 4
Preparation Time: 45 min.
Approximate calories per serving: 500

SUGGESTED MENU
Garden Green Vegetables
Buttered Baby Carrots
Apple Kuchen

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

Milk Chicken

July 2, 2015

milk_checking

Cooking time: 1 – 1/2 hours
Preparation time: 15 mins
Main cooking utensil: large saucepan

For 6-8 people you need:
2 small roasting chickens, approximately 2 1/2 lb. (when trussed)
2 stalks celery
2 1/2 cups water
seasoning
2 tablespoons flour
1 1/4 cups milk
2 tablespoons butter
1 egg yolk

Garnish:
1-2 hard-cooked eggs
1-2 bananas
cooked mixed vegetables

1. Put the whole chickens (or joint them if pan is not sufficiently large) into pan, add diced celery, water, and seasoning.

2. Bring to boil; remove any scum from the top of the liquid, cover pan, lower heat, simmer gently – allow 45 minutes for jointed chicken, 1 hour for whole birds – until tender but unbroken; lift onto hot dish.

3. Blend flour with half the milk, stir into stock, cook until thickened.

4. Add the butter and the egg blended with the remainder of the milk, and COOK GENTLY without boiling for several minutes.

5. Strain some of the sauce over the birds, then garnish with the sliced hard-cooked egg, bananas, and vegetables.

TO SERVE: With the rest of the sauce and mashed potatoes

TO VARY: Serve with cooked macaroni instead of potatoes; add a little cream and sherry to the sauce at stage 4.


PRINTED INCANADA @copy;Copyright Paul Hamlyn Ltd 1967

Cheese Scotch Eggs and Cheese And Date Pasties

June 15, 2015

cheese_Scotch_eggs

Cooking time: 10-15 mins
Preparation time: each about 20 mins.
Main cooking utensils: saucepan, deep fat pan, 2 1/2- 3-in. cutter, baking sheet
Oven temperature: 475°F.
Oven position: above center

To make 4 Scotch eggs:
4 eggs
6 tablespoons flour
1 1/2 cups grated Cheddar cheese
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
pinch cayenne
1 egg
1-3 tablespoons milk

Coating:
Crips bread crumbs
fat for frying

To make 12 Pasties:
1/4 lb. frozen puff pastry
18 dates, chopped
1 cup grated cheese
pinch nutmeg

Cheese Scotch Eggs:

1. Hard-cook the eggs, then shell.

2. Mix the flour with the finely grated cheese and all of the other ingredients except the crisp bread crumbs.

3. Use just enough milk to bind the mixture.

4. Divide this into four and roll each portion around an egg with damp fingers.

5. Coat evenly in the bread crumbs.

6. Fry in hot fat for approximately 2 minutes – do not overcook.

7. Drain on paper towels.

Pasties:

1. Roll out the pastry and cut into 12 rounds.

2. Mix dates, grated cheese and nutmeg together, and place a little on each round.

3. Damp edges of pastry and bring to center, pinching firmly.

4. Place on baking sheet with joins underneath, make 3 slashes across the top of each pastry, and brush with water; bake until crisp and brown.

TO SERVE: With salad; cheese and date pasties may also be served as a dessert.


Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Apple Cake

June 11, 2015

apple_cake

Cooking time: 1 hour
Preparation time: 20 mins.
Main cooking utensil: 7-in. spring form pan
Oven temperature: 375-400°F
Oven position: center

For 8 servings you need:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup margarine or lard
1/2 cup sugar
1 egg (optional)
2 medium dessert apples
milk to mix

Topping:
little brow sugar(optional)

1. Sift flour and baking powder.

2. Rub in margarine or lard until the mixture is like fine bread crumbs.

3. Add the sugar and the egg if used.

4. Peel the apples, cut into neat dice, add to the cake, and mix well.

5. Stir in enough milk to give a slow dropping consistency, i.e. the spoon needs a hard shake before mixture drops back into the bowl.

6. Put into the greased pan.

7. Bake for 1 hour at 375-400°F or until firm to the touch; if the outside is browning too much reduce the heat slightly.

8. Turn out carefully, top with sugar.

TO SERVE: This is an ideal cake for a picnic for it carries well. It is not over sweet and it has a moist texture.

TO VARY: Add a little spice and currants.

TO STORE: Should be eaten fresh.


Printed in Canada ©Copyright Paul Hamlyn Ltd 1967

Lookit! I’m A Pieathlete!

June 8, 2015

2ndannual

I know, it’s weird. I don’t normally write posts on this blog. I just fill your inbox and Facebook feed with horrors from your childhood and long lost favorite dishes that should stay lost. But every so often an opportunity comes along that cannot be missed. Case in point, Yinzerella‘s Pieathalon challenge. She asked a group of retro food bloggers to submit pie recipes from a bygone era, then she randomly drew out and assigned pies to each of us. Our challenge was to whip up the pie and post about it. I’ll confess that I was a bit mean spirited in my submission as I sent in Prune Whip Pie. I’m pretty sure the blogger who got my recipe was horrified to discover such a thing existed.

prune_whip_pie

As fate would have it, I got Yinzerella’s submission of Peach Pizza Pie. Without even looking at the image or the recipe I was pretty sure she’d sent me something nearly as horrible as Tuna and Pear Pizza. However, it turned out she’s not as mean as I am. (I still like her anyway.)

peachpizza

Peach Pizza Pie
1/2 cup butter or margarine
1/4 cup sifted confectioners’ sugar
1 cup sifted all-purpose flour
2 tablespoons cornstarch
2 tablespoons granulated sugar
1/4 teaspoon mace
2/3 cup orange juice
1/2 cup red currant jelly
1 1-pound 13 ounce can sliced peaches, well drained

Crust: Cream together butter or margarine and confectioners’ sugar. Blend in flour to make a soft dough.

Lookit! It's a ball of dough!

Lookit! It’s a ball of dough!

Pat evenly onto bottom and sides of 12-inch pizza pan; prick well with fork. Bake in moderate oven (350°) for 15 to 20 minutes.

Heh. Heh. They said prick.

Heh. Heh. They said prick.

Filling: Combine cornstarch, granulated sugar, and mace in a small saucepan.

Lookit! I can follow simple directions.

Lookit! I can follow simple directions.


Stir in orange juice; add jelly. Cook and stir till mixture thickens and boils; cook 2 minutes more. Cool slightly.

Had to use the fancy foreign stuff. That makes it gourmet.

Had to use the fancy foreign stuff. That makes it gourmet.

Arrange peaches in single layer in baked shell, forming circles, on inside the other.

These were more hunks than slices. Whatever.

These were more hunks than slices. Whatever.

Spoon glaze over. Chill. Trim with whipped cream. Makes 10 to 12 servings.

Sooooo fancy.

Sooooo fancy.

So easy recipe, no? Sure. Buy how did it taste? As one would expect from a recipe book published in 1966 that sold for $1.95, it was pretty meh. It tasted like peaches, with some glaze on a not very good pseudo-shortbread crust. It would have been easier to just dip the peaches in jelly and spritz them with whipped cream. And less dishes to do!

bhgpiesandcakes


Checkout the other Pieathalon bloggers!
Yinzerella
Dinner is Served 1972

The Velveteen Lounge Kitsch-en Web Series

Saucy Cherie at cookbookcherie.wordpress.com

Our old friend Dr. Bobb of Dr. Bobb’s Kitschen

Yesterday’s Menus

Ashley at A Pinch of Vintage

Bittersweet Susie

Battenburgbelle
Kelli from Kelli’s Kitchen

Erica Retrochef from Retro Recipe Attempts

Taryn from Retro Food For Modern Times

Jenny of Silver Screen Suppers

Clara at Heritage Recipe Box

Poppy of Grannie Pantries (And yeah I really thought at first it was Grannie Panties and was really excited!)

S.S. of A Book of Cookrye

RetroRuth from Mid-Century Menu

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