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
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
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
2 cups diced roast chicken, and pan drippings
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.
Preparation Time: 45 min.
Approximate calories per serving: 500
Garden Green Vegetables
Buttered Baby Carrots
© 1973 Curtin Publications, Inc. New York, N.Y. Printed U.S.A.
Cooking time: 1 – 1/2 hours
Preparation time: 15 mins
Main cooking utensil: large saucepan
For 6-8 people you need:
2 small roasting chickens, approximately 2 1/2 lb. (when trussed)
2 stalks celery
2 1/2 cups water
2 tablespoons flour
1 1/4 cups milk
2 tablespoons butter
1 egg yolk
1-2 hard-cooked eggs
cooked mixed vegetables
1. Put the whole chickens (or joint them if pan is not sufficiently large) into pan, add diced celery, water, and seasoning.
2. Bring to boil; remove any scum from the top of the liquid, cover pan, lower heat, simmer gently – allow 45 minutes for jointed chicken, 1 hour for whole birds – until tender but unbroken; lift onto hot dish.
3. Blend flour with half the milk, stir into stock, cook until thickened.
4. Add the butter and the egg blended with the remainder of the milk, and COOK GENTLY without boiling for several minutes.
5. Strain some of the sauce over the birds, then garnish with the sliced hard-cooked egg, bananas, and vegetables.
TO SERVE: With the rest of the sauce and mashed potatoes
TO VARY: Serve with cooked macaroni instead of potatoes; add a little cream and sherry to the sauce at stage 4.
PRINTED INCANADA @copy;Copyright Paul Hamlyn Ltd 1967
Cooking time: 10-15 mins
Preparation time: each about 20 mins.
Main cooking utensils: saucepan, deep fat pan, 2 1/2- 3-in. cutter, baking sheet
Oven temperature: 475°F.
Oven position: above center
To make 4 Scotch eggs:
6 tablespoons flour
1 1/2 cups grated Cheddar cheese
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1-3 tablespoons milk
Crips bread crumbs
fat for frying
To make 12 Pasties:
1/4 lb. frozen puff pastry
18 dates, chopped
1 cup grated cheese
Cheese Scotch Eggs:
1. Hard-cook the eggs, then shell.
2. Mix the flour with the finely grated cheese and all of the other ingredients except the crisp bread crumbs.
3. Use just enough milk to bind the mixture.
4. Divide this into four and roll each portion around an egg with damp fingers.
5. Coat evenly in the bread crumbs.
6. Fry in hot fat for approximately 2 minutes – do not overcook.
7. Drain on paper towels.
1. Roll out the pastry and cut into 12 rounds.
2. Mix dates, grated cheese and nutmeg together, and place a little on each round.
3. Damp edges of pastry and bring to center, pinching firmly.
4. Place on baking sheet with joins underneath, make 3 slashes across the top of each pastry, and brush with water; bake until crisp and brown.
TO SERVE: With salad; cheese and date pasties may also be served as a dessert.
Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967