Cooking time: 10 mins.
Preparation time: 15 mins.
Main cooking utensil: baking sheet
Oven temperature: 400-425°F
Oven position: top third
For 24 kebabs you need:
12 slices bacon
1 dessert apple
little lemon juice
1 head cauliflower or cabbage
stuffed green olives
1. Peel fruit and divide apple and pear into 8 segments each. Cut the banana lengthways into 4 and cut each piece in half.
2. Dip in lemon juice to prevent the fruit from discoloring.
3. Halve the bacon slices and roll around each piece of fruit, secure with the toothpicks.
4. Put on the baking sheets and cook until the bacon is crisp.
5. Put the olives and gherkins into the cauliflower or cabbage head.
6. Add the fruit bacon kebabs.
TO SERVE: As soon as cooked, but the kebabs may be prepared beforehand, covered in foil, and then put into the oven to cook 10 minutes before they are served.
TO VARY: Wrap bacon around cheese or tiny cocktail sausages (precooked).
Printed in Canada. ©Copyright Paul Hamlyn LTD 1967
Cooking time: 45-50 mins.
Preparation time: 30 mins. plus time for dough to rise
Main cooking utensils: saucepan, large baking sheet
Oven temperature: 425-450°F; then – 325°F
Oven position: center
For 6 servings you need:
7-8 oz. can tuna in oil
2 medium onions
2 ripe pears
7-8oz can tomatoes
pinch dried oregano
1/2 cake compressed yeast
2/3 cup water
2 cups all-purpose flour
2 tablespoons margarine
small can anchovy fillets
picked walnut slices
1. To prepare filling, drain oil from tuna fish into a pan.
2. Peel and chop the onions and pears and toss in the oil.
3. Add flaked tuna, canned tomatoes with liquid from the can, season well.
4. Simmer in uncovered pan until a firm mixture is formed: this takes 15-20 minutes; add oregano.
5. Cream the yeast with the sugar then add tepid water.
6. Sift the flour and a pinch of salt, rub in the margarine.
7. Make a well in center, pour in yeast liquid, sprinkle flour over the top.
8 Leave for 15 minutes, then knead until a smooth dough.
9. Form yeast mixture into a 10-11 inch round on greased baking sheet, brush dough with oil.
10. Top with tuna mixture, then anchovy fillets, and pickled walnut slices.
11. Allow dough to rise 20-25 minutes.
12 Bake in center of a 425-450°F oven for 10-15 minutes, lower heat to 325°F, and allow another 10-15 minutes.
TO SERVE: Hot for a buffet or supper dish or as an hors d’oeuvres.
© Copyright The Hamlyn Publishing Group Ltd 1972.
2 cans (4 ounces each) sliced mushrooms
2 tablespoons butter or margarine
4 cans (about 10 ounces each) condensed cream of shrimp soup
2 cans (7 1/2 ounces each) crabmeat, drained and cartilage removed
4 cans (4 1/2 ounces each) shrimp, drained
2 cans (5 ounces each) lobster, drained and broken apart
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne red pepper
1/4 cup sherry
Crisp Croustades (below)
In Dutch oven or roasting pan, cook and stir mushrooms (with liquid) in butter until heated through. Stir in remaining ingredients except sherry and croustades. Heat to boiling, stirring constantly. Stir in sherry. Serve over croustades. 12 servings.
Heat oven to 375°. Cut 3 unsliced loaves sandwich bread into 2-inch slices. With cookie cutter or cardboard pattern, cut slices into rounds. Cut out center of each round, leaving 1/2 inch thick wall on bottom and sides. Brush tops and sides or rounds with melted butter or margarine. Bake on ungreased baking sheet 12-15 minutes or until golden. About 15 croustades.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
2 to 2 1/2-pound fresh beef tongue
1 tablespoon salt
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
4 cups pared,thinly sliced potatoes
1/2 cup finely chopped onion
1 1/2 cups hot milk
1/4 cup Dijon mustard
Wash tongue well. Place in a large kettle with 1 tablespoon salt and water to cover. Bring to a boil; skim foam. Lower heat, cover and simmer 3 hours. Drain, reserving 2 tablespoons cooking liquid. Cover with cold water to cool, drain and peel off skin. Slice thin and set aside.Preheat oven to 350°. Melt butter in a saucepan over low heat; blend in flour, 1 teaspoon salt and pepper. Cook over low heat, stirring, until mixture is thick and bubbly. Slowly add milk; stir and heat to boiling. Arrange 1/2 potatoes in a greased casserole and top with 1/2 the onion, 1/4 teaspoon dill and 1/2 the white sauce. Repeat with remaining ingredients. Cover and bake 30 minutes. Uncover and bake 60 minutes longer until potatoes are tender (20 minutes before the end of the cooking time, mix reserved liquid with mustard, brush over tongue slices and arrange tongue on top of potatoes.)
Serves 6 to 8
Preparation time: 3 1/2 HR.
Approximate calories per serving… 315
Scalloped Potatoes and Tongue
Cointreau Glazed Carrots
©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
Preparation time: 15 min.
Rising time: about 1 1/4 hrs.
Baking time: 12 to 15 min.
Oven temperature: 400°F
These attractive little breads are actually rich rolls. The Mennonites traditionally serve them at weddings, usually accompanied by cheese and coffee.
For 18 buns you will need:
1 pkg. active dry yeast
1 Tbsp. sugar
1 tsp. salt
3 1/2 to 4 cups unbleached flour
1 1/4 cups milk
1/4 cup water
1/2 cup butter or margarine
Tips: If you wish you can brush rolls with mixture of egg yolk mixed with 1 Tbsp. water before baking.
1. In large bowl, mix yeast, sugar, salt and 1 1/2 cups of the flour.
2. In saucepan, combine milk, water, and butter. Heat until very warm – 105°F to 115°F (butter need not melt).
3. Gradually add to dry ingredients. Beat at medium speed for 2 min. Add 1/2 cup flour. Beat at high speed for 2 min. Stir in enough more flour to make a soft dough.
4. Turn out onto lightly floured surface. Knead for 5 min. or until smooth and elastic. Put onto oild bowl, turning to oil top. Cover with plastic wrap. Let stand in warm place for 45 min. or until doubled.
5. Punch down. Turn out onto floured surface. Shape two-thirds of dough into 18 2-inch balls. Arranged on greased baking sheets. Shape remaining dough into 1-inch balls. Put 1 small ball in center of each larger ball. Press down to seal.
6. Let rise in warm place for 20 to 30 min. or until light.
7. Bake at 400°F for 12 to 15 min. or until well browned. Remove to wire racks to cool.
©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.
Preparation time: 20 to 25 min.
Chilling times: 2 hrs. or overnight
The fresh flavors of cucumbers, green peppers, green onions and celery are combined together in an easy make-ahead salad that can be molded into attractive individual salad molds.
For 4 servings you will need:
1pkg. (3 oz.) lemon-flavored gelatin
1/2 tsp. each dried chervil and tarragon leaves
1 cup boiling water
1 cup sour cream
2 Tbsp. tarragon-flavored vinegar
1/4 tsp. salt
3/4 cup finely diced celery
1/2 cup finely diced radishes
1/2 cup finely diced cucumbers (pared and seeded)
1/4 cup each finely diced green pepper and green onion
Lettuce to line plates
Paprika Dressing (recipe follows)
Paprika Dressing: In saucepan, heat 1/2 cup sugar and 1/4 cup lemon juice just until sugar is dissolved. Add 1 tsp. celery salt, 1 tsp. paprika, 1 tsp. Dijon-style mustard and 1/2 tsp. grated onion. Slowly add 1 cup salad oil while beating until dressing is thick. Makes 1 1/2 cups.
For 2 servings:
Half of the ingredients.
For 8 servings:
Double the ingredients and use a 6 to 8-cup mold.
1. In mixing bowl, stir lemon gelatin with chervil and tarragon. Add boiling water. Stir until gelatin is dissolved.
2. Cool in refrigerator or over ice until syrupy. Stir in sour cream, vinegar and salt. Fold in vegetables.
3. Pour into 4 lightly oiled individual molds or a 3 to 4-cup mold. Cover and chill 2 hrs. or overnight.
4. Unmold onto individual serving plates or large platter lined with lettuce. Serve with Paprika Dressing.
Good served with: Summer picnic menus or patio barbecue meals.
©MCMLXXXIV My Great Recipes All Rights Reserved. Printed in Holland.