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Easter Sponge Ring

April 18, 2014

easter_sponge_ring

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

fluffy_mackerel

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

curried_shrimp

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

SUGGESTED MENU
Sliced Tomato and Onion Salad
Steamed Rice
Curried Shrimp
Condiments
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

almond_basket_gateau

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

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

Decoration:
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

Cake:
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

beef_lindstrom

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
butter

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.

Irish Shillelagh & Maggie’s and Jiggs’

March 17, 2014

irish_chillelagh

Maggie’s and Jiggs’

Those favorite American-Irish cartoon characters, Maggie and Jiggs, would both be happy with the Irish Shillelagh; Maggie, because it is sufficiently garnished with fruits to make it look genteel and innocuous; Jiggs, because it is sufficiently loaded with whiskey to make it worth the effort of lifting to the lips. Maggie’s and Jiggs’ canapés have something for everyone too.

Maggie’s

White sandwich bread
Cream cheese
Red caviar
Black caviar
Finely chopped parsley

Cut sandwich bread into ovals, crescents, or rounds; spread generously with cream cheese and top half of sandwich with red caviar, half with black; form thin parsley border around edges of bread.

Jiggs’

Pumpernickel bread
Prepared mustard
Cooked red cabbage (see below)
Corned beef, thinly sliced or cut into 2-inch squares if using canned

Cut pumpernickel bread into 2-inch slices and spread with mustard. Spoon on cooked cabbage and top with corned beef; top with additional dollop of mustard.

Cooked red cabbage: Finely grated 1 quarter head red cabbage, as if for cole slaw; place in saucepan with lightly salted water and bring to boil; cook slowly 10 minutes; drain and chill.


Copyright ©1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

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