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Jewel Fruit Torte

March 13, 2014


8-inch packaged sponge layer cake
Light rum
3/4 cup whipped cream cheese
1 tablespoon confectioners’ sugar
1 can (1lb, 14oz) cling-peach halves, drained
1 can (1lb, 1oz) pear halves, drained
1 can (3 1/4oz) mandarin-orange sections, drained
1 tablespoon preserves
1/4 cup frozen berries
2 fresh strawberries or maraschino cherries, with stems, optional
3/4 cup apple jelly
1/4 cup chopped toasted almonds

1. Place cake layer on strips of waxed paper (to keep plate clean) on serving plate. Sprinkle cake with 2 or 3 tablespoons rum, to moisten.

2. In small bowl, beat cream cheese with confectioners’ sugar until smooth. Spread on cake.

3. Dry all fruit well on paper towels. Place a peach half, rounded side up, in center of cake. Arrange other peach halves, rounded side down, around it. Place a pear half between each 2 peach halves. Arrange mandarin-orange sections between peaches and pears.

4. Top center peach with preserves. Mound slightly thawed berries on preserves. Top with a strawberry or cherry. If desired, decorate with pieces of strawberry.

5. Melt jelly over low heat. Brush over fruit and around side of cake. Press chopped nuts around side of cake.

6. Carefully remove waxed paper. Refrigerate cake (or place in freezer 10 minutes) until serving.

Makes 8 servings.

© 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Creamy Apricot Almond Fudge

March 4, 2014


Cooking time: 50 mins- 1 hour
Preparation time: 15 mins.
Main cooking utensils: strong large saucepan, baking pans.

For about 4 lb fudge you need:
1 cup margarine
4 cups sugar
1 large can evaporated milk
2/3 cup dried apricots
1/2 cup browned almonds
1 teaspoon almond extract

Hazelnut fudge:
2 cups sugar
1 1/2 cups milk
1/4 cup butter
1 teaspoon flavoring extract
3/4 cup shelled hazelnuts

1. Put margarine, sugar and evaporated milk in a large pan.

2. Stir until the sugar has dissolved.

3. Bring to a boil and, stirring occasionally, cook until 238°F is reached, i.e. when a little is tested in cold water and it forms a soft ball. This stage may take up to 1 hour.

4. Remove from the heat.

5. Chop the apricots and almonds.

6. Add to the mixture together with the almond extract.

7. Beat until the mixture is thick.

8 Pour into greased pans.

9 When half set, mark into squares with a sharp knife.

10. Leave until cold and firm.

TO VARY: Hazelnut fudge: Cook all the ingredients except the hazelnuts until the soft ball stage, see above. Add the hazelnuts, beat until thick. Continue as above.

TO STORE: In an airtight tin.

Printed in Canada. ©Copyright Paul Hamlyn Ltd, 1967.


February 27, 2014


10 to 12 chicken pieces, breasts (cut in half), thighs, drumsticks, wings
1/2 cup olive oil
1/2 lb Spanish Chorizo or
1/2 lb lean pork, diced
1 medium onion, sliced
4 cloves garlic, crushed
1/2 tsp. Spanish Saffron
1/2 tsp. salt
1-1/2 cups rice, long grain
4 cups chicken broth
1 pkg. frozen artichoke hearts or peas
1/2 lb. shelled, deveined shrimp
1 dozen small clams, scrubbed or 1 8-oz jar whole clams

Heat olive oil in Paella pan or large skillet. Quickly brown chicken, remove, set aside. Brown sausage in pan, set aside; drain all but 2 tbsp. fat. Add onion, garlic, saffron and salt, cook until onion is soft. Add rice, stir lightly.* Add broth, do not stir. Arrange artichoke hearts, chicken, chorizo and shrimp around pan. Bring both to boil, place pan in 350°F oven for 35 min. Steam clams until shells open. Remove Paella from oven arrange clams on top. Let Paella rest 2 to 3 min. Makes 6 servings.

*May be done in advance, complete 45 min. before dinner is to be served.


Olive Cheese Puffs
Green Salad/Wine Vinegar Dressing
Hot Buttered French Bread
Ice Cream/Guava Jelly or Pineapple Topping
Crisp Cookies

Early in the day or the day before make or buy vanilla ice cream and topping and cookies

*3:00pm Prepare Olive Cheese Puffs
3:30 Prepare Salad Greens. Refrigerate
*4:00 Brown Chicken, Sausage and Add Rice
5:15 Complete Paella
5:40 Heat French Bread
5:50 Add Dressing to Salad
6:00 Bon Appetit! Enjoy Your Dinner!

After dinner serve Ice Cream with Topping and Cookies

*May be prepared earlier in the day or the day before and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

© 1972 Marjon Promotions Inc. All Rights Reserved.

Frozen Cheese Salad

February 21, 2014

2 2/3 cups cottage cheese
8 ounces blue cheese
1/2 cup buttermilk
2 tablespoons chives
2 teaspoons grated lemon peel
1 teaspoon barbecue spice
1 teaspoon Worcestershire sauce
2 cups raw broccoli florets
Green pepper strips, to garnish

Let cheese stand at room temperature for 30 minutes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcestershire; process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serving. Unmold on serving platter. Surround with broccoli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.

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

Fish Sticks with Pineapple

February 18, 2014


12 frozen fish sticks
20-ounce can pineapple chunks, drained
1 cup pineapple juice, reserved from drained pineapple
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1/4 cup green pepper, diced
1 1/2 tablespoons cornstarch
2 tablespoons water

Preheat oven to 400°. Place fish sticks in a single layer in a well-greased shallow pan. Bake 15 to 20 minutes – until heated through and crisp. Combine pineapple juice, brown sugar, vinegar, soy sauce, ginger and garlic salt; bring to a boil and add pineapple chunks and green pepper. Blend cornstrach and water; gradually add to hot sauce and cook until slightly thickened, stirring constantly. Serve over fish.

Serves 6
Preparation time: 45 Min.
Approximate calories per serving… 325

Fresh Raw Vegetable Bowl
Fish Sticks with Pineapple
Steamed Rice
Garden Peas
Lemon Roll

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Valentine Cake

February 14, 2014

valentine_cake (1)

Cooking time: 20-25 mins.
Preparation time: 40 mins.
Main cooking utensils: 8-in heart shaped pans, pastry bag and nozzle
Oven temperature: 375-400° F

For 10 servings you need:

First cake:
2 eggs
pinch salt
1/2 cup sugar
1/2 cup cornstarch
fes drops vanilla extract

Second cake:
2 eggs
pinch sale
1/2 cup sugar
1/2 cup cornstarch
few drops strawberry flavoring

Butter icing: *
1/2 cup butter
1 1/2 – 2 cups sifted confectioners’ sugar

Glacé icing:**
3 1/2 cups sifted confectioners’ sugar
2 tablespoons warm water

1. Separate eggs and beat whites with salt until they are stiff, then beat in the egg yolks.

2. Add sugar and continue beating until the mixture is thick and creamy.

3. Fold in the cornstarch and extract.

4. Bake for time and temperature given.

5. When cooked, turn out and cool.

6. Make second cake in the same way, this time adding strawberry flavoring.

7. Sandwich the cakes together with a little of the butter icing.

8. Put the cake on a board and pour the glacé icing over to cover completely.

9. Pipe an edging using bag and nozzle with the butter icing.

10. Decorate with ribbons and flowers.

TO VARY: For thicker icing use 5 1/2 cups confectioners’ sugar and coat twice before piping.

TO STORE: This keeps several days.

*To make butter icing: Cream ingredients together.

** To make glacé icing: Blend confectioners’ sugar and water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Shrimp-Salmon Mold

February 4, 2014


1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
8 tablespoons lemon juice
1 teaspoon imitation butter flavoring
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon rind
3 drops yellow food coloring
3/4 cups crushed ice
6 ounces cooked shrimp
6 ounces drained canned salmon
Salad greens

In saucepan sprinkle gelatin over cold water to soften. Stir over low heat until gelatin dissolves. Combined dissolved gelatin, buttermilk, lemon juice, butter flavoring, vanilla, lemon rind and food coloring in blender container; process at high speed until blended. Add crushed ice; process at high speed for 30 seconds. Pour in large bowl. Refrigerate 5 minutes. Combine with shrimp and salmon. This salad may be served as is, or it may be allowed to chill in 2 individual molds until firmly set. Unmold on a bed of salad greens. Divide evenly. Makes 2 dinner servings.

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


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