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Faggots

December 18, 2014

faggots

Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: heavy saucepan, shallow ovenproof dish
Oven temperature: 325-350°F.
Oven position: Center

For 5-6 servings you need:
1 lb. pork liver
10 oz. fat belly of pork
2 medium onions
1 clove garlic
few fresh sage leaves
seasoning
1/2 teaspoon ground or grated nutmeg
few drops Tabasco sauce
2 eggs
1 1/2 cups fresh soft bread crumbs

Cooking the faggots:
2/3 cup stock
little lard

1. Grind the liver and belly of pork.

2. Mix the meats with finely chopped onions, garlic, and sage leaves and cook very slowly for 30 minutes in the pan, stirring well; pour off the surplus liquid.

3. Add seasoning, nutmeg, sauce, and the beaten eggs to the meat mixture.

4. Gradually blend in enough bread crumbs to make a stiff, easy-to-handle mixture.

5. Form into 10-12 small balls and put into the greased dish; let the faggots touch each other (this keeps them in good shape).

6. Add the stock and cook in a 325-350° F. oven for 30 minutes.

7. Pour off the liquid from the dish, return to the oven for another 30 minutes, topping each faggot with a small amount of lard.

TO SERVE: Hot with peas; the stock and meat juices (stage 2) may be thickened as gravy.


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

Cheese Noodle Ring

December 11, 2014

cheese_noodle_ring

1 pkg. (8 oz.) wide noodles
Boiling, salted water
1 cup milk
3 eggs, well beaten
1 tsp. salt
Dash pepper
2 cups grated, sharp Cheddar cheese
1 recipe Tuna in Mushroom Sauce, or Chicken in Celery Sauce, at right
Diced pimiento

Break noodles into 1-inch pieces; cook in boiling, salted water according to package directions. Rinse and drain. Scald milk; gradually pour into eggs, stirring constantly. Add to noodles with salt, pepper and 1 1/2 cups of the cheese; mix well. Spoon into a well-greased 10-inch ring mold. Set mold in a pan of hot water. Bake in a moderately low oven, 325°, 45 minutes. Unmold ring on a cooky sheet. Sprinkle with remaining cheese; broil until brown. Slide ring onto a serving plate; fill center with Tuna in Mushroom Sauce, or Chicken in Celery Sauce. If desired, garnish with pimiento. Makes 6 servings.

TUNA IN MUSHROOM SAUCE: In a saucepan combine the contents of 1 can (11 oz.) condensed mushroom soup, 1/2 cup milk, 2 cups cooked green beans and 1 can (7 oz.) tuna, flaked. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.

CHICKEN IN CELERY SAUCE: In a saucepan combined the contents of 1 can (11 oz.) condensed cream of celery soup, 1/2 cup milk,2 cups cooked peas and 1 cup diced,cooked chicken. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Noodles ‘N’ Sausages

December 4, 2014

noodeles-sausages

1 package (8 ounces) noodles
Boiling salted water
1 1/2 pounds pork sausage links
1 can (16 ounces) sauerkraut
1/2 pint sour cream

Set oven for moderate, 350°. Grease a 2-quart casserole or baking dish.

Cook the noodles in the boiling, salted water according to package directions until just tender; drain.

Meanwhile, cut the links to separate sausages. Put the sausages in the skillet. Cook sausages 5 minutes, turning once. Remove them from the skillet and drain on paper towels. Combine the drained noodles, sauerkraut and sour cream. Turn noodle mixture into the greased casserole. Arrange the sausages on top. Bake 30 to 40 minutes, or until sausages brown and noodles are heated. Makes 6 servings.

NOTE: Frozen precooked sausages may be used in place of fresh. It is not necessary to fry them. Combine noodles, sauerkraut and cream. Arrange sausages on top and cook as directed above.


Published by –COOKINDEX– Division of H.S. Stuttman, Co. Inc., New York, © Copyright 1958 Tested Recipe Institute, Inc. New York

Mexican Shrimp-Orange Salad

November 26, 2014

mexican-SHRIMP

1 head romaine lettuce
LIME DRESSING (below)
2 small oranges, peeled and sliced
1 1/2 pounds cooked shrimp
8 ounce thinly sliced red onion

Line platter or shallow salad bowl with romaine leaves. Place Lime Dressing in bowl in center of platter; surround with orange slices. Arrange shrimp and onion slices alternatively around oranges. Just before serving, pour dressing over salad. Divide evenly. Makes 4 dinner servings.

LIME DRESSING

1 teaspoon unflavored gelatin
2 tablespoons cold water
1 teaspoon salt
1/2 cup boiling water
1 cup lime juice
1/4 teaspoon grated lime rind
1/4 teaspoon hot sauce
Sliced limes, to garnish

Sprinkle gelatin over cold water to soften. Add salt and water; stir until gelatin dissolves. Let stand 15 minutes. Stir in lime juice, lime rind, and hot sauce. Refrigerate until mixture is slightly thickened. Just before serving, stir well with fork or wire whisk. Garnish with lime slices. Divide evenly. Makes 4 servings.


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

Three Tier Salad (Stuffed Avocado Rings)

November 21, 2014

three_tier_Salad

Three Tier Salad

2 pkg. (3 oz. ea.) lemon-flavored gelatin
2 cups boiling water
2 cups cold water
2/3 cup chopped sweet pickle
2/3 cup chopped walnut meats
2/3 cup sliced stuffed olives
Curly endive
Lemon Cups, see Index Card J (see below)

Empty gelatin into a bowl and dissolve it in the 2 cups boiling water; add and stir in cold water. Add and stir in pickles, nuts and olives.Pour into a 6-cup mold and chill until firm. (Pickles, nuts and olives will self-layer as gelatin sets.) Unmold on a large platter. Garnish salad with curly endive or other salad greens and mayonnaise-filled Lemon Cups, as desired. Makes 8 to 12 servings.

NOTE: For a crown of clear gelatin, pour a little dissolved gelatin into bottom of 6 cup mold and chill until partially set. Mix remaining gelatin with pickles, nuts and olives; pour on top of partially set gelatin.Chill; unmold.

Stuffed Avocado Rings

Cut a firm,ripe avocado in half, crosswise, and remove the seed. Mash about 1/4 cup cream cheese with a fork. Blend in 1 to 2 tablespoons chopped chives. Fill the seed cavity with the cheese mixture and put the halves back together. Chill several hours. Just before serving, peel the avocado and slice into rings. Arrange on salad greens and serve with your favorite dressing.

Lemon Cups: Remove blossom ends from lemons; cut lemons in half, crosswise. Squeeze out lemon juice. Remove membrane from the peel using a teaspoon. Dip cut edges of peel in paprika. Fill cups with mayonnaise; arrange around edge of salad bowl or platter.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc., New York.

Versatile Chicken in Aspic

November 13, 2014

versatile_chicken_aspic
2 pounds chicken cutlets
1/2 teaspoon salt
1 cup drained and chopped canned mushrooms
1/2 cup chopped fresh parsley
1/4 cup chopped pimento
2 cups bouillon
2 tablespoons dehydrated onion flakes
1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
1 teaspoon prepared mustard
1/2 teaspoon onion salt
Pimento strips
Parsley sprigs

ADVANCE PREPARATION: Flatten cutlets with side of cleaver or knife. Sprinkle with salt. Combine mushrooms, parsley, and pimento. Divide mixture onto cutlets. Fold sides over filling and roll; fasten with toothpicks. Place rolls in saucepan. Add chicken bouillon and onion flakes. Cover and simmer 40 to 45 minutes, or until tender. Remove rolls from bouillon. Chill chicken rolls. Sprinkle gelatin over cold water in saucepan. Add buttermilk, mustard, and onion salt. Stir over very low heat until gelatin is dissolved. Chill in refrigerator until mixture is syrupy. Dip chilled chicken rolls into chilled gelatin mixture, coating on all sides. Drain on rack. Repeat until rolls are thickly coated and all glaze is used.

FINAL PREPARATION: Arrange on platter. Garnish with pimento and parsley sprigs. Refrigerate until ready to serve. Divide evenly. Makes 4 dinner servings.


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

Shrimp Singapore – Curry Sauce

November 11, 2014

shrimp_singapore

Shrimp Singapore

4 firm bananas
Melted butter or margarine
Salt
1 pound fresh shrimp, cleaned and cooked
2 cups hot cooked rice
Curry Sauce, at right

Set oven for moderately hot, 375°, and grease a shallow baking dish. Peel bananas; cut in half, crosswise, and arrange in the dish. Brush with melted butter; sprinkle lightly with salt. Bake 15 to 18 minutes or until bananas are fork tender.

Meanwhile, place shrimp in the top of a double boiler; heat over hot water. When hot, place shrimp on a bed of cooked rice and arrange cooked bananas around edge. Pour part of the Curry Sauce on top; serve remainder on the side. Makes 4 servings.

Curry Sauce

6 Tbsp. butter or margarine
1/2 cup all-purpose flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
2 1/2 cups hot chicken consommé or stock

Melt butter or margarine in a saucepan. Remove from heat. Add flour, curry powder, salt and pepper and stir until smooth. Slowly stir in hot consommé or stock. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups sauce.

NOTE: Chicken bouillon may be substituted for the chicken consommé. Omit salt from the recipe and dissolve 2 chicken bouillon cubes in 2 1/2 cups boiling water.


Published by – COOKINDEX- Division of H.S.Stuttman Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

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