Tropical Hamburger
1 1/2 pounds ground beef
1 egg
1/4 cup milk
1/2 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 loaf French bread, cut in half lengthwise
1 20-ounce can sliced pineapple
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup cider vinegar
1 tablespoon soy sauce
1 green pepper, cut in strips
Heat oven to 500° or “Broil”. Mix beef, egg, milk, bread crumbs, salt and pepper. Spread evenly on cut surfaces of bread. Broil about 4 inches from flame for about 8 to 10 minutes, until brown. Meanwhile drain pineapple and save juice. Mix brown sugar and cornstarch; stir in pineapple juice, vinegar and soy sauce. Brushe broiled meat with pineapple juice mixture, top with pineapple slices and green pepper. Return to broiler for 2 minutes to heat topping.
Preparation time: 30 Min.
Approximate calories per serving… 400
SUGGESTED MENU
Tropical Hamburgers
Fresh vegetable sticks and pickles
Buttered corn
Watermelon wedge
©973 Curtin Publications, Inc. New York, NY Printed in U.S.A.
Barbecued Duck Aloha
2 duckings, 4 pounds each
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, chopped
1/4 cup Sherry wine
1/4 cup soy sauce
1/2 teaspoon ground ginger
2 tablespoons lemon juice
Prepare hot coals. Season ducklings with salt and pepper. Fill cavities with a mixture of onions, celery and apple. Clip off wing tips of ducklings. Run spit through birds lengthwise, catching the bird in the fork of the wishbone. Cook on a rotisserie until tender – about 2 hours. Brush with a mixture of sherry, soy sauce, ginger and lemon juice during the last half hour of cooking.
Serves 8
Preparation time: 1 Hr. 40 Min
Approximate calories per serving…. 500
SUGGESTED MENU
Fruit cup
Barbecued Duck Aloha
Chinese Peas and Water Chestnuts
Rice
Coconut Cream Pie
©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.
Curried Egg Pie
Cooking Time: 1 hour 20 mins.
Preparation time: 30 mins.
Main cooking utensils: saucepan, 10-in. pie plate
Oven temperature: 425°F.
Oven position: toward top
For 4 people you need:
6 hard-cooked eggs
1 onion
1 medium-sized apple
2 tablespoons shortening
3 tablespoons flour
1 tablespoon curry powder
3/4 cup water
juice of 1 lemon
1 tablespoon tomato paste
or 2 ripe tomatoes
seasoning
Pie Crust: See Card 5*
Glaze:
egg or milk
1. Halve eggs, peel and chop onion and apple.
2. Melt fat, fry onion until pale gold.
3. Stir in flour and curry powder and cook until it bubbles, add water, stir till smooth.
4. Add remaining ingredients, except eggs.
5. Cover, simmer for 30 minutes, allow to cool.
6. Make pie crust, line pie plate with half.
7. Place eggs, cut side down, on dough.
8. Spread cold curry sauce over and between eggs.
9. Cover pie with remainder of dough, press edges together to seal, press up with back of knife, press into flutes.
10. Brush top with beaten egg or milk, decorate with leaves of dough.
11. Bake in 425° oven for 25-30 minutes.
TO SERVE: Hot with vegetables or cold with salad
TO VARY: Omit the apple – add a diced carrot instead.
TO STORE: In a cool place if serving cold.
*PIE CRUST
1 1/2 cups all-purpose flour
pinch salt
6 tablespoons shortening
approximately 2 tablespoons cold water
Sift the flour and salt, rub in the shortening, and mix to a rolling consistency with the cold water.
Printed in Canada. ©Copyright Paul Hamlyn Ltd 11967
Molded Shrimp Salad
2 envelopes unflavored gelatine
1 1/2 cups skim milk yogurt
1 cup low calorie mayonnaise
1/2 cup chili sauce
2 tablespoons lemon juice
2 tablespoons finely chopped green onion
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
2 lb shelled deveined shrimp, cooked
1/2 cup chopped celery
Lettuce
1. Sprinkle gelatine over 1 1/2 cups cold water in medium saucepan; left soften – about 5 minutes. Bring to boiling, stirring until gelatine is dissolved.
2. Set pan in bowl of ice cubes until gelatine is cold; stir once or twice.
3. Add yogurt, mayonnaise, chili sauce, lemon juice, onion, salt, and tarragon to gelatine; mix until well blended. Refrigerate or place over ice, stirring occasionally, until mixture is consistency of unbeaten egg white.
4. Set aside and refrigerate 8 shrimp, for garnish. Cut remaining shrimp into 1/4 inch pieces. Add chopped shrimp and celery to yogurt mixture; mix well. Turn into chilled, 2-quart mold or 8 individual molds.
5. Refrigerate until set – about 6 hours or overnight.
6. To serve: Run small spatula around edge of mold; dip mold in warm water for a few seconds. Unmold onto crisp lettuce. Garnish edge with whole shrimp.
Makes 8 servings; 228 calories each.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Tongue Salad and Tongue Madeira
6 medium tomatoes
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
2 tablespoons chopped onion
1/2 teaspoon dried tarragon leaves
2 cups cut-up cooked tongue
6 slices bacon, crisply fried and crumbled
1 medium celery stalk, thinly sliced
6 lettuce cups
Peel tomatoes and cut into eights, cutting to within 1 inch of bottoms as pictured. Spread sections carefully; sprinkle with salt. Mix mayonnaise, onion and tarragon. Toss with tongue, bacon, and celery; spoon tongue mixture into tomatoes. Serve in lettuces cups. 6 SERVINGS.
2 tablespoons butter or margarine
1 tablespoon flour
1 teaspoon instant beef bouillon
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup water
1/4 cup Madeira
8 to 12 slices cooked tongue
Heat butter in skillet over low heat until melted. Stir in flour, instant bouillon, salt and pepper. Heat over low heat, stirring constantly, until mixture is smooth and bubble; remove from heat. Stir in water and Madeira. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add tongue slices and heat until tongue is hot, about 5 minutes. Garnish with snipped parsley. 4 SERVINGS.
© 1975 by General Mils, Inc. All rights reserved. Printed in U.S.A.
Salmon Loaf
8 ounces drained, canned salmon, flaked
2/3 cup finely chopped celery
1/2 medium green pepper, diced
2 ounces onion, diced
1 teaspoon chopped pimento
2 tablespoons mayonnaise
2 teaspoons freshly chopped parsley
2 teaspoons vinegar
1 packet instant chicken broth and seasoning mix
2 envelopes unflavored gelatin
3/4 cup cold water
Lettuce
Combine salmon, celery, green pepper, onion, and pimento in a mixing bowl. Add mayonnaise, parley, vinegar and broth mix; mix well. Sprinkle gelatin over cold water in a saucepan, to soften. Stir over low heat until gelatin is dissolved. Add to salmon mixture, Turn mixture into a 2 cup mold or 2 individual 1 cup molds. Chill until firm. Unmold on lettuce. Divide evenly. Makes 2 luncheon servings.
Copyright ©Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
Chicken Terrine De Luxe
Cooking time: 1 hour for stock, 1 1/2 hours for terrine
Preparation time: 30 mins.
Main cooking utensils: saucepan, 2-lb. loaf pan, pan for water
Oven temperature: 300-325°F.
Oven position: Center
For 8-10 servings you need:
3 1/2 – 4 lb. roasting chicken with the giblets *
seasoning
bouquet garni
1/2 lb. lean ham
2/3 blanched almonds
3 tabelspoons brandy
1/4 cup whipping cream
1/4 cup butter
*Omit the giblets for milder flavored stock.
1. Cut the raw chicken flesh from the bones: keep the chicken skin.
2. Simmer the bones and giblets with seasoning, bouquet garni, and water to cover in the pan for 40 minutes.
3. Remove lid, boil until only 2/3 cup stock is left. Strain carefully.
4. Cut the breast into neat slices, grind all the rest of the meat with the ham.
5. Blend with half the stock, coarsely chopped nuts, brandy, cream, and seasoning.
6. Spread a generous layer of butter over the sides and bottom of the tin.
7. Arrange a third of the sliced chicken and stock on this then half the ground mixture.
8. Add another third of the sliced breast and stock and the rest of the ground mixture.
9. Top with the last of the sliced chicken, stock, chicken skin, and butter.
10. Cover with foil, stand in a pan of col water and cook at temperature given.
11. Remove from the oven, put a weight on top, leave to cool; if any stock rises to top of the pan pour this away. Remove chicken skin when cold. Serve sliced with toast and salad.
Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1972
