A simple selection of ingredients, as in the picture, make a delicious hors d’oeuvre.
Arrange them in individual dishes on a tray or in lines on a large dish, so that it is easy for everyone to help themselves.
Some items are prepared with a dressing, the recipes for which may be found on other cards. French dressing, Card 15; Mayonnaise, Card 26.*
Russian salad: Mix cooed diced fresh vegetables or canned vegetables or frozen vegetables with mayonnaise. To make a more unusual salad, chopped hard-cooked eggs and chopped ham may be blended with the vegetables.
Salami: A selection of salami should be sliced neatly; rings of raw onion and watercress sprigs are a colorful garnish.
Potato salad: Dice cooked potatoes while hot, mix with mayonnaise and grated raw onion or chopped scallion or chives. Chopped parsley, diced gherkin, capers may also be included and a garnish of paprika and chopped parsley gives color. Add chopped celery and chopped green sweet pepper for a more interesting salad.
Gherkins, sliced cucumber tossed in French dressing, sliced or whole stuffed green or ripe olives are generally found in hors d’oeuvre.
Rollmop or Bismarck herring: Bought in jars if wished, should be topped with rings of raw onion; there are many other ways of serving herring for a meal started – see other cards in this section.
Egg mayonnaise: Coat whole or halved hard-cooked eggs with mayonnaise, top with chopped parsley and paprika; or fill the whites of hard-cooked eggs with shrimp, prawns, or crab meat blended with mayonnaise and topped with sieved egg yolk.
Beets, tomato, sardines, corn, shrimp or prawns may also be added to a mixed hors d’oeuvre tray.
*At some point I’ll add these cards. But I’m pretty sure y’all can figure out how to make or buy both!
Printed in Canada. © Copyright Paul Hamlyn, Ltd 1967
1 can (12 ounces) beer
1/2 cup chili sauce
1/4 cup salad oil
2 tablespoons soy sauce
1 tablespoon Dijon-style mustard
1/2 teaspoon red pepper sauce
1/8 teaspoon liquid smoke
1/2 cup coarsely chopped onion
2 cloves garlic, crushed
3-pound beef sirloin steak, 1 1/2 to 2 inches thick
1 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients except steak, salt and pepper; simmer 30 minutes. Brush meat with sauce.
Place stead on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce. 8 servings.
For men who like a bold, full-bodied flavor.
Place 8 minute steaks, 1/4 inch thick, on grill 2 inches from hot coals. Cook for to 5 minutes, turning once. Slice and butter lightly 8 onion rolls. Toast cut side down on grill 3 minutes. Spread with bottled blue cheese salad dressing. Season steaks with salt and pepper; serve on onion rolls. 8 servings.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Assorted Fillings for Eggs Mignon
“Eggs Mignon,” one of the most perplexing and rewarding and tricky hors d’oeuvre in the history of food, lend themselves, once mastered, to a variety of “fillings”. Illustrated on the reverse of this card and described below are assorted fillings for Eggs Mignon, egg white shells (as pictured), and a variety of other good things to eat.
Stuff eggs with canned pâté de foie gras, or with any of the creamy pâtés included in this set (See Index), such as the Curried Tuna Pâté on card 207.
Purée breast of chicken (cooked) and moisten with mayonnaise; flavor with minced fresh tarragon or dried tarragon leaves.
Purée of Peas
Use early or baby peas; cooke and purée with small amount of dairy sour cream to moisten.
Stuff eggs with any of the assorted flavored butters included in this set such as Anchovy Butter (card 280) or Salmon Butter (card 128).
Curried Vegetable Filling
Flavor puréed vegetables with curry powder to taste; canned “baby food” vegetables are appropriate for this purpose.
Purée mixture of black olives, tuna, garlic, and anchovies (see recipe for Provençal Caviar card 40.)
See cards 111 and 158 for recipes for Eggplant Caviar suitable for stuffing tin Eggs Mignon.
Canned Sandwich Spread
Use deviled ham, beef, corned beef, chicken, etc.
Caviar and Sour Cream
Gently fold red or black caviar into dairy sour cream and stuff into eggs.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
I will, at some point, add the recipes for the referenced cards. First I have to get past the suggestion that I cook with baby food.
6 hard-cooked eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mayonnaise
2 teaspoons prepared mustard
1 teaspoon horseradish
12 tiny sardines
Small can pimentoes [sic], drained and sliced
6 stuffed green olives, cut in half
4 slices swiss cheese, quartered
4 slices pumpernickel, thin sliced and quartered
12 thin slices Italian Salami, rolled
Cut egg in half lengthwise. Carefully scoop out yokls and mash; mix with salt, pepper, mayonnaise, mustard and horseradish. Fill whites with yolk mixture and top each with a sardine, pimento and olive slices. Arrange eggs around a large round platter. In the center of the platter, alternate pumpernickel slices, Swiss cheese and salami. Garnish with parsley.
Preparation time: 35 MIN
Approximate calories per serving… 170
HELPFUL HINT: Besides being an ideal high-protein appetizer, these tasty morsels would enhance any buffet or make a delightful luncheon entree.
From the Kitchens of Dorothy Taylor
@copy 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
3 1/2 lb loin of pork
1 pkg (1 lb) pitted prunes
2 tablespoons butter or regular margarine
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 cans (10 1/2 oz size) condensed beef broth, undiluted
1/2 cup lemon juice
1 envelope unflavored gelatine
4 slices lemon
1. Preheat oven to 350F.
2. Wipe pork with damp paper towels; trim off excess fat.
3. With long, sharp knife or 2 skewers, make 2 deep holes 1 inch apart, on each end, straight through the length of roast.
4. Using fingers, push 12 to 14 prunes into holes.
5. In hot butter in 6-quart Dutch oven (about 14 inches long), brown roast on each side. Sprinkle with salt, pepper, and ginger.
6. Place rest of prunes in Dutch oven, and pour in 1 can beef broth. Insert meat thermometer into thickest part of meat. Roast, covered, 30 minutes.
7. Remove cover. Roast, basting every 30 minutes, 1 1/2 hours, or until thermometer registers 180F; add water if necessary.
8. Remove roast from pan to tray. Purée liquid from pan, prunes, and 1/4 cup lemon juice in electric blender.
9. Spread purée over roast. Refrigerate several hours.
10. To make glaze: In small saucepan, soften gelatine in remaining 1/4 cup lemon juice. Add remaining can beef broth; stir over medium heat until mixture starts to boil.
1. Set pan in bowl of ice cubes, stirring occasionally, 15 minutes, until mixture is consistency of unbeaten egg white.
12. To decorate: Cut lemon slices in half. Press into prune purée, in an attractive pattern. Spoon thickened gelatine mixture over entire surface. Refrigerate 1 hour. Serves 6 to 8.
©Copyright 1973 by The McCall Publishing, Co. All rights reserved. Printed in U.S.A.
1/2 pound dry white beans (about 1 1/4 cups)
3 medium onions, thinly sliced
3 medium carrots, cut into 1-inch pieces
1/4 cup butter or margarine
2 pounds lamb stew meat, cut into 1-inch pieces
1 clove garlic, finely chopped
1/4 cup vegetable oil
3/4 cup dry white wine
1 cup boiling water
1 teaspoon instant chicken bouillon
2 medium tomatoes, peeled and chopped
1 teaspoon dried thyme leaves
2 1/2 teaspoon salt
1/8 teaspoon pepper
1 bouquet garni
Place beans in 3-quart saucepan. Add water to 1 inch above beans. Heat to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
Cook and stir onions and carrots in butter in Dutch oven over low heat, stirring occasionally, about 10 minutes.
Cook and stir lamb and garlic in oil in 10-inch skillet over medium heat until lamb is light brown. Remove lamb, reserving pan juices, Place lamb on onions and carrots in Dutch oven. Stir wine into reserved pan juices. Heat to boiling; boil and stir 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 1 1/2 hours. Refrigerate several hours. Skim off fat; reheat to serve. 4 TO 6 SERVINGS.
From our French cousin’s Gigot ou Epaule de Pre-Sale aux Haricots.
©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
1 envelope unflavored gelatin
3/4 cup plus 3 tablespoons cold water
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 1/3 cups cottage cheese
1 cup chopped fresh spinach
4 medium eggs, hard-cooked and diced
Lemon juice to taste
Sprinkle gelatin over 3/4 cup cold water in saucepan. Stir over low heat until gelatin dissolves. Remove pan from heat, Stir in salt, mustard, and hot sauce. Chill, stirring occasionally, until mixture is syrupy. Combine cottage cheese and remaining water in blender container; process at high speed until mixture is smooth. Transfer to a large bowl. Add gelatin mixture, spinach, eggs, and lemon juice; mix well. Turn into a 3 cup mold. Chill until firm, about 3 hours. To serve: Unmold, and garnish with radish slices and parsley sprigs. Divide evenly. Makes 4 luncheon servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.