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.
1 – 2/3 cups Evaporated Milk
1/2 tsp. salt
1 tsp. dry mustard
1 tbsp. Worcestershire sauce
2 cups grated process-type American Cheese
1/2 cup sliced stuffed olives
1/2 cup chopped onion
1 cup chopped celery
1 12-1/2 oz. can drained tuna
1 cup soft bread crumbs
4 cups cooked elbow macaroni
Heat Evaporated milk, salt, mustard and Worcestershire sauce in saucepan over low heat until just below boiling point. Add cheese and stir until thickened and smooth. Beat eggs slightly in a large mixing bowl. Add remaining ingredients. Mix well. Add cheese sauce. Combine thoroughly. Place in well-buttered 9x5x3-inch loaf pan. Bake in moderate oven (350°F.) 30 to 35 minutes. Let stand about 5 minutes before turning out on a warm platter. Serve with additional cheese sauce if desired. Makes 6 servings.
SUGGESTED MENU AND PREPARATION SCHEDULE
Sautéed Green and Red Tomato Slices
Carrots with Chives
Early in the day or day before make Date Bars or buy them
*4:30pm Cook Macaroni
*4:45 Make Cheese Sauce
*5:00 Make Loaf
5:15 Place Loaf in Preheated Oven
5:30 Prepare Carrots, Fresh Please.
5:45 Saute Tomatoes
5:55 Turn Loaf onto Warm Platter, Garnish
6:00 Bon Appetiti! Enjoy Your Dinner!
After Dinner Serve Date Bars
*May be prepared early in the day and refrigerated. Increase baking time by 10 minutes if 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.