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Braised Lamb Shanks

October 3, 2014


4 lamb shanks (about 3/4 lb each)
1 1/2 teaspoons unseasoned instant meat tenderizer
2 chicken bouillon cubes
2 cups boiling water
1/2 lb white onion, peeled
1 bay leaf
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb carrots
2 stalks celery

1. Preheat oven to 325F. Wipe lamb shanks with damp paper towels. Trim off any fat. Sprinkle shanks with meat tenderizer.

2. In nonstick Dutch oven, over medium heat, brown hanks on all sides, turning with tongs, 15 to 20 minutes.

3. Dissolve bouillon cubes in boiling water; pour over shanks. Add onions, bay leaf, paprika, salt, and pepper. Bake, covered, 1 hour.

4. Meanwhile pare carrots. Cut celery into 1-inch pieces. Add vegetables to Dutch oven. Bake, covered, 60 minutes longer, or until vegetables and meat are tender.

Makes 4 servings.

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

Mixed Fruit Flan

September 30, 2014


Cooking time: 20-25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. fluted flan ring and baking sheet, or pie pan, saucepan
Oven temperature: 425°F.
Oven position: center

For 6 servings you need:
Economical short crust:
1 cup all-purpose flour
1/2 cup cornstarch
6 tablespoons butter
1 teaspoon sugar
1 egg yolk, cold water

1/2 cup sugar
1 1/4 cups water
1-1 1/2 lb. fruit*
1/2 cup blanched almonds

1 1/2 cups plum juice
2 teaspoons lemon juice
red food coloring
1 envelope gelatin
1 tablespoon cold water

* Use 2 kinds of plums or apricots and cherries

1. Sift flour and cornstarch together.

2. Rub in butter,add sugar, and mix to a soft dough with egg yolk and water.

3. Roll out and line the flan ring or pie pan

4. Bake blind for 15-20 minutes (see card 9)

5. Lift off flan ring if used, return pie shell to oven for a few minutes to brown.

6. Put sugar and water into a pan, stir until sugar dissolves.

7. Add fruit, cook gently until tender but unbroken, lift from syrup, cool.

8. Put well drained fruit and almonds in pie shell.

9. Strain and measure 1 1/4 cups of the juice, put in pan with lemon juice add few drops food coloring to give attractive color.

10. Soften gelatin in a little cold water, then dissolve in the hot juice. Cool.

11. When starting to set, spoon over the fruit.

TO SERVE: Cold with cream.

TO VARY: Glaze with apricot jam.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Gooseberry Flan

September 30, 2014


Cooking time: 20-25 mins
Preparation time: 25 mins
Main cooking utensils: 7- to 8-in. fluted flan ring and baking sheet, or pie pan
Oven temperature: 425°F.
Oven position: center

For 6 servings you need:
Sweet short crust:
6 tablespoons butter or margarine
2 tablespoons sugar
1 1/2 cups all purpose flour
1 egg yolk
cold water

fresh gooseberries or fruit as Card 11, with glaze or can fruit pie filling

1. Cream the butter and sugar until really soft and light.

2. Add the flour and work together with a spatula.

3. Stir in the egg yolk and sufficient water to make a rolling consistency

4. Roll out on a lightly floured board

5. Fit into the ring or pan. The easiest way to do this is to support the dough over the rolling pin. Press dough down firmly.

6. To trim the edge, cut away surplus dough with a knife or roll the rolling pin over the top, which automatically cuts away the extra without stretching or pulling the crust.

7. Put crusts of bread or dried beans on greased wax paper to prevent bottom from rising. Remove after 15-20 minus, at the same time lifting off the flan ring, if used, to encourage browning. Bake for time and temperature given until crisp and golden brown. Follow directions on Card 11 for filling.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Dressed Lobster

September 19, 2014


Preparation time: 15 mins.

For 2 people you need:
1 medium sized hen or cock lobster

small piece cucumber
1-2 tomatoes

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

Chicken-Aspic Vegetable Salad

September 11, 2014


3 whole chicken breasts
5 cups boiling water
4 chicken bouillon cubes
2 celery tops
2 carrots
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
salad greens
tomato wedges

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

Molded Cheese Soufflé

September 5, 2014


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.

Lime and Melon Salad Mold

September 2, 2014


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.


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