Preparation time: 15 mins.
For 2 people you need:
1 medium sized hen or cock lobster
small piece cucumber
1. To judge a good lobster it should fee heavy for its size. If it is large but unexpectedly light, it is full of water.
2. Split the lobster down the center, remove the dark intestinal vein which runs up the side of the body and the stomach at the top. Break the large claws, flake the meat and arrange this either on the lettuce and watercress or on top of the body of the halved lobster.
3. Break the tiny claws away from the lobster body and arrange these as shown in the picture as a garnish.
4. Slice cucumber and tomato thinly. Arrange on the lobster.
TO SERVE: Cold with mayonnaise.
TO VARY: The lobster meat may be removed from the shell and poled neatly on the bed of salad.
TO STORE: Shellfish deteriorates very quickly, so store in the refrigerator for a limited time.
Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967
3 whole chicken breasts
5 cups boiling water
4 chicken bouillon cubes
2 celery tops
2 sprigs parsley
1 small bay leaf
1 tsp. salt
2 tbsps. unflavored gelatin
3-1/2 cups cooked vegetables (asparagus, carrots, corn, brussel sprouts, celery)
1-1/4 cups mayonnaise
3 black olives
Place chicken breasts in a kettle. Dissolve bouillon cubes in boiling water; add to chicken, bring to boil, skim. Add next 5 ingredients. Cover, bring to boil and simmer until chicken is tender. Cool chicken and broth quickly. Remove skin and bones from chicken breasts (irregular pieces of chicken are combined with vegetables in mold) Skim fat from broth.
Soften gelatin in 1/4 cup cold water; heat until gelatin is melted then combine with 4 cups broth. Correct seasoning, chill until syrupy. Add cooked vegetables and chicken chunks to 3-1/2 cups of chilled broth. Pour into a 2-quart mold, chill until set. To remaining 1/2 cup* chilled broth add 1/4 cup mayonnaise, mix until smooth and pour over chicken breasts to glaze them. Decorate each breast with 1/2 black olive, chopped parsley and a sprinkling of paprika.
To serve: Unmold vegetable aspic, garnish with greens. Arrange chicken breasts on platter, garnish with greens and tomato wedges. Makes 6 servings.
Dressing: Thin remaining 1 cup of mayonnaise with a little chicken broth. Add lemon juice if desired.
*If broth sets, heat it a little before adding mayonnaise.
Some day our favorite Steeltown Girl will make this. Follow her culinary misadventures!
©1972 Marjon Promotions, Inc. All Rights Reserved
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup chicken bouillon
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon dry mustard
1/4 teaspoon hot sauce
8 ounces Parmesan cheese
1 teaspoon lemon juice
1 cup will-chilled, evaporated skimmed milk
ADVANCE PREPARATION: Sprinkle gelatin over cold water in a small saucepan to soften. Add chicken bouillon, onion powder, salt, curry powder, dry mustard, and hot sauce. Stir over very low heat until gelatin dissolves. Combine gelatin mixture, cheese, and lemon juice; mix well. Whip evaporated skimmed milk until it stands in soft peaks; fold into gelatin-cheese mixture. Pour mixture into a non-stick, 6-cup mold. Chill until set.
FINAL PREPARATION: Unmold, and garnish with watercress. Divide evenly. Makes 4 luncheon servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
1 envelope (from 5/8 oz pkg) low-calorie lemon flavored gelatin
1 envelope (from 5/8 oz pkg) low-calorie lime flavored gelatin
2 cups boiling water
2 tablespoons lime juice
2 cups (1 lb) diet creamed cottage cheese
1 cup ginger ale
4 large strawberries, washed and hulled
1 cup melon balls (Spanish or honeydew)
1. Combine gelatins in large bowl. Pour boiling water over gelatin, stirring until dissolved. Stir in lime juice.
2. Remove 1 cup of gelatin mixture; set aside. Add cottage cheese to remaining gelatin mixture. Refrigerate.
3. In bowl, combine reserved gelatin mixture and ginger ale. Set bowl in large bowl of ice and water; stir until consistency of unbeaten egg white.
4. Set 7- or 8-cup mold in large bowl of ice and water; pour 1/2 cup gelatin mixture into mold. Slice strawberries, and arrange slices, overlapping, on gelatin in mold. Let stand just until set.
5. Add melon balls to remaining gelatin mixture. Spook over gelatin layer in mold. Let stand until just set.
6. Spoon chilled cottage cheese mixture over melon layer in mold.
7. Refrigerate until firm – at least 2 1/2 hours.
8. To unmold: Run small spatula around edge of mold. Set mold in bowl of warm water for 15 seconds. Invert over serving plate; shake to release; lift off mold. Garnish with watercress.
Makes 6 servings; 125 calories each.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
For 1 person you will need:
1/2 cup cooked shrimp
low calorie dressing:
1 sugar substitute tablet or few drops liquid sugar substitute
1/2 teaspoon mustard
good pinch salt
1 tablespoon corn oil
2 tablespoons lemon juice
Fresh grapefruit contains approximately 50 calories per half. Shrimp contains approximately 27 for 1/2 cup (unpeeled). Salad dressing contains 60 calories.
1. Peel grapefruit, remove segments, discarding seeds and skin and put into a bowl.
2. Add peeled shrimp, leaving 1 unpeeled for garnish.
3. Mix the sugar substitute with the seasonings, then blend in the oil and lemon juice.
4. Mix the fruit and fish, then put into a glass bowl and garnish with the whole unpeeled shrimp.
TO SERVE: As first course of a meal.
TO VARY: Use other shellfish; put on a bed of shredded lettuce
NOTE: Hors d’oeuvre to choose are fresh grapefruit or melon without sugar, tomato or unsweetened fruit juices, thin consommé, plain vegetable hors d’oeuvre, shellfish (without mayonnaise). Hors d’oeuvre to avoid are rich thick soups, mixed hors d’oeuvre containing oily dressings, pâté, foods in rich sauces, foods in mayonnaise, pasta and rice dishes.
© Copyright Paul Hamlyn Ltd 1967
4 cups coarsely shredded zucchini (see note)
3 cups all-purpose flour*
2 1/2 cups sugar
1 1/4 cups vegetable oil
4 eggs beaten
1 tablespoon plus 1 teaspoon vanilla
1 tablespoon ground cinnamon
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped nuts (optional)
Heat oven to 325°. Grease generously bottoms only of 2 loaf pans, 9 x5x3 inches. Blend all ingredients on low speed 1 minute. Scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Cool 10 minutes, remove from pans. Cool completely. 2 LOAVES.
*If using self-rising flour, omit salt, baking soda, and baking powder.
Note: Do not shred zucchini in blender.
©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.