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Jellied Lamb Salad

August 27, 2015


Cooking time: 20-25 mins.
Preparation time: 15 mins. plus time for aspic to set
Main cooking utensils: broiler or skillet, saucepan

For 4 people you need:
8 small lamb cutlets
3/4 lb. sliced green beans*

Aspic coating:
generous 1 tablespoon gelatin
2 1/3 cups water
3 hard-cooked eggs
few capers
cooked carrots
1 large tomato
1/2 red sweet pepper
small green sweet pepper

*Or use mixed vegetables

1. Fry or broil cutlets until tender; cool.

2. Cook beans lightly; season and drain. Arrange at bottom of dish with cutlets on top.

3. Soak the gelatin in 1/4 cup of the cold water. Dissolve it in the remaining hot water. Cool.

4. Pour three-fourths of the jelly over the beans and meat.

5. Allow this to set, but keep the remaining aspic in a warm place.

6. When the aspic begins to set arrange halved rings of egg round dish, and whole rings on top of 4 cutlets.

7. Put capers on top of the egg slices.

8. Cut carrots into rings (use a fancy cutter if wished for a fluted edge) and put on the other 4 cutlets.

9. Skin and peel tomato, put slices down center of dish with pieces of red and green sweet pepper.

10. Brush egg slices round edge of aspic to keep them moist; pour remainder over to of garnishes – be careful not to dislodge them.

TO SERVE: Cold with lettuce, etc.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Gondolier’s Hero Sandwiches

August 24, 2015


Tuna Salad:
1 can flaked tuna, drained
1/2 cup chopped celery
1/3 cup dill pickle
1/4 cup mayonnaise
1 teaspoon lemon juice

Mix together all ingredients. Chill.

Cheese Mixture:
1/4 lb. Provolone, diced
2 tablespoons chili sauce

Combine cheese and chili sauce. Chill.

Macaroni Salad:
1 cup elbow macaroni, cooked and drained
1/3 cup chopped celery
1/4 cup drained sweet pickle relish
1/4 cup sour cream
1 tablespoon chopped pimiento
1/2 teaspoon onion salt
dash pepper

Combine ingredients: Chill.

6 hero sandwich loaves or long hard rolls

Cut to off sandwich loaves and hollow out loaves leaving 3/4″ sides. Pile the three salad mixtures into loaves, garnish with sweet pickles. Makes 6 servings.

Suggested Menu and Preparation Schedule

Gondolier’s Hero Sandwiches
Radishes, Green Onions, Olives
Coffe Sodas
Toll House Cookies

Early in the day prepare the toll house cookies. Mix together salads for sandwiches and chill.

5:20PM Arrange radishes, green onions and olives
5:30   Arrange Gondolier’s Hero Sandwiches
6:00   Bon appetit! Enjoy your dinner.

After dinner serve coffee sodas and toll house cookies.

©1973 Marjon Promotions Inc. All Rights Reserved.

Steak Diane

August 12, 2015


2 (8 ounces each) filets mignons
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounce finely chopped onions
1/2 cup canned sliced mushrooms, drained
1 teaspoon Worcestershire
1 teaspoon lemon juice
1 tablespoon imitation (or diet) margarine
1 teaspoon chopped parsley
Radish slices
Parsley sprigs

Sprinkle steaks with salt and pepper. Broil steaks on a rack, 4 inches from source of heat, 5 minutes on each side, for medium-rare. Transfer to hot platter. Place chopped onion in non-stick skillet, and cook 1 minute to soften onions. Add mushrooms, Worcestershire and lemon juice to pan, and heat through. Remove from heat; stir in margarine. Spoon mushrooms and pan juices, evenly divided, over steaks; sprinkle with chopped parsley sprigs, if desired. Makes 2 dinner servings, 1 steak each.

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

Deviled Salmon

August 9, 2015


Deviled Salmon

1 1/2 cups evaporated skimmed milk
8 ounces drained, canned salmon
4 medium eggs, hard-cooked, and sliced
1/2 cup sliced mushrooms (4-ounce can), drained
1/4 cup bouillon
1 tablespoon dehydrated onion flakes
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon black pepper
Dash of cayenne pepper
Diablo Croutons (below)

Combine all ingredients, except Diablo Croutons, in a saucepan. Cook over low heat, 10 minutes. Just before serving, stir in Diablo Croutons (see recipe below). Divide evenly. Makes 4 luncheon servings.

Diablo Croutons

4 slices whole-wheat bread
2 tablespoons tomato juice
1/2 teaspoon garlic

Brush bread with tomato juice; sprinkle with garlic salt. Cut into cubes. Bake at 350°F (moderate oven), until cubes are browned, about 10 minutes. Divide evenly. Makes 4 servings.

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

Salmon Crisp Crumble

July 23, 2015


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

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


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

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

prawns or shrimp

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


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

Garden Green Vegetables
Buttered Baby Carrots
Apple Kuchen

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


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