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Za Za and Cucumber Boats Provençale

July 9, 2020

6 medium cucumbers
6-8 medium tomatoes
6 tablespoons butter
12 green onions, sliced thinly
2 cloves garlic, minced
2 cups chopped fresh basil leaves*
1/4 cup Italian parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper

Select firm, garden-fresh cucumbers no longer than 6 inches. Peel and slice in half lengthwise. Scoop out seeds and some of meat with pointed spook to make deep hollow or “boat.” Arrange cucumber boats on serving platter, cover with foil, and refrigerate until needed.

Make stuffing: Peel and seed tomatoes, chope them coarsely, and drain at least 20 minutes in colander. heat butter in heavy skillet; add green onions and garlic and sauté until tender, about 5 minutes; add tomatoes, basil, parsley, salt and pepper; cook over medium heat, stirring occasionally, until excess moisture has cooked off and mixture is rather thick. Spoon into cucumber boats. Serve warm with salad plates and forks; if using baby cucumbers, serve as finger food.

NOte The Provençale sauce is also excellent on pasta (spaghetti, vermicelli, etc.).
Yield: 12 servings.

*Fresh basil leaves- either the large-leafed American variety or the small-leafed Italian variety – are essential to the success of this recipe; if unavailable, stuff cucumber boats with Caponata (card 27) or select another hors d’oeuvre recipe from this Collection.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Volcano Cocktail and Russian Salad

July 7, 2020

RUSSIAN SALAD

This is a glamorous, molded salad ideal for serving on cocktail plates as an hours d’oeuvre [sic] or, in the summer, as a light supper for 4 or 6.

1 quart borscht
1 envelope unflavored gelatin
1 cup mayonnaise
4 carrots, diced
1/2 pound cooking string beans, diced
12 cooked asparagus tips, chopped
1 cup diced, cooked potatoes
1 cup cooked baby peas
1 cup diced, cooked tongue
1 cup canned or cooked chopped mushrooms
2 cups chopped shrimp
10 anchovy fillets
Capers
Gherkins
Smoked salmon strips (optional)

Strain borscht, placing beets in large mixing bowl and measuring out 1 cup borscht liquid. Reserve remaining liquid for other use. Dissolve on package gelatin in borscht liquid over low flame until melted. Stir in mayonnaise. Refrigerate, but do not let gel. Combine carrots, string beans, asparagus tips, potatoes, peas, tongue, mushrooms, and shrimp, and mix well. Blend in mayonnaise-gelatin mixture and chill until mixture begins to thicken. Place mixture in deep, round bowl or in salad mold; cover with plastic wrap and chill 4 hours or overnight. Just before seeing remove plastic wrap and place large, round plate on top of bowl; invert to unmold salad.

To serve: Rinse anchovy fillets with water and pat dry with paper towels; arrange fillets lengthwise over salad mound; intersperce with thin strips smoked salmon, if desired. Sprinkle with capers; arrange gherkins around salad mound.

If desired, glaze mount with lemon- or lime-flavored gelatin and garnish with cherry tomato or cauliflowerette placed on top of mound.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Date Cream Delight

June 28, 2020

2 tablespoons soft butter
1 package of our date bar mix*
1/4 cup chopped nuts
1/2 cup hot water
1 cup chilled whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon powdered instant coffee
1 teaspoon vanilla

Heat oven to 400°. Mix butter and crumbly mix with fork; stir in nuts. Spread in ungreased baking pan, 13x9x2 inches. Bake 10 minutes. Crumble with fork; cool. Stir water into date filling; cool. Beat cream, sugar, coffee and vanilla until stiff.

Spread ½ cup crumbled mixture in freezer tray or baking pan, 10x6x1½ inches. Spoon on half the whipped cream mixture; spread gently. Top with ½ cup crumbled mixture, the date filling ½ crumbled mixture, remaining whipped cream and remaining crumbled mixture. Chill 4 to 5 hours or freeze just until firm. 6 to 8 servings.

Your guests will love this mocha- and date-flavored refrigerator dessert with layers of buttery crunch, date filling and whipped cream. And it’s so easy!

*Betty Crocker no longer makes this mix. (Recipe for bars)


© Copyright 1971 by General Mills, Inc., All rights reserved. Printed in U.S.A.

Chocolate Pudding Pie

June 25, 2020

9-inch Baked Cookie Crust (below)
1 envelope (about 2 ounces) dessert topping mix
1 can of our chocolate or chocolate fudge pudding (2 cups)
Pecan halves

Bake cookie crust. Prepare topping mix as directed on package. Gently fold 1 1/2 cups of the topping into pudding; pour into baked cookie crust. Chill at least 4 hours. Garnish with remaining topping and the pecan halves. For easier cutting, remove pie from refrigerator 10 minutes before serving.

9-inch Baked Cookie Crust

Heat oven to 350°. Mix 1 1/2 cups vanilla or chocolate wafer cookie crumbs and 1/4 cup butter or margarine, melted. If you wish, reserve 2 to 3 tablespoons crumb mixture for topping. Press remaining mixture firmly and evenly against bottom and side of pie pan. Bake 10 minutes cool.

Make vanilla and butterscotch pies from our puddings, too. Mix or match them with the chocolate and vanilla cookie crusts.


© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Kuhlich (German Yeast Cakes)

June 11, 2020

Cooking time: 40 mins.
Preparation time: 30 mins. plus time for rising
Main cooking utensils: stone jars, or coffee cans
Oven temperature: 400-425°F

For 12-16 people you need:

1 teaspoon sugar
1 cup plus 3 tablespoons milk and water mixed
1 oz. compressed yeast
4 cups all-purpose flour
1 teaspoon salt
1/2 cup sugar
1/3 cup currants
1/2 cup chopped, blanched almonds
1/2 teaspoon vanilla extract
1/4 cup oil or melted butter
2 eggs

Decoration:

1 1/2 cups sifted confectioners’ sugar
little warm water
few candied cherries and slivered almonds

1. Blend compressed yeast with sugar and add liquid.

2. Leave until frothy, about 10 minutes.

3. Mix flour, salt, sugar, currants, and almonds.

4. Pour in yeast liquid, vanilla extract, oil and eggs.

5. Mix well together until dough leaves sides of the bowel (SIC) clean.

6. Knead for 5 minutes on floured board.

7. Cover, then put to rise until nearly double in size – about 2 hours – knead again.

8. Shape dough to half fill greased pans.

9. Cover each pan with polythene or cloth; allow to rise for 40 to 60 minutes. i.e. until dough springs back when pressed.

10. Bake in center of oven until firm. Cool.

11. Blend confectioners’ sugar with enough warm water to blend and pour over cakes; sprinkle with chopped candied cherries and slivered almonds.

TO VARY: Rise and bake for only 15-20 minutes in muffin pans to make small individual cakes.


Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Sole Veronique (French sole with grapes)

June 8, 2020

sole_veronique

Cooking time: 25-30 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish, saucepan
Oven temperature: 350-375°F
Oven position: center

For 4 people you need:
4 large or 8 small fillets sole
6 oz. white grapes
seasoning
1 1/2 cups white wine
little milk
2 tablespoons butter
1/4 cup flour
2 egg yolks, optional
2-4 tablespoons cream

Garnish:
few extra grapes
parsley sprigs

1. Skin fillets; peel and deseed grapes.

2. Place some of the grapes on fillets, fold over; season lightly.

3. Put into the buttered dish, add white wine, and cook for approximately 15 minutes.

4. Life fillets of fish carefully from liquid, save this to add to sauce.

5. Heat butter, stir in the flour, cook for 2-3 minutes then blend in strained wine and add a little milk if necessary to give good 1 1/4 cups. Bring to boil, cook until thickened.

6. When smooth and thickened, add cream beaten with egg yolks and cook gently, without boiling, for 2-3 minutes.

7. Season well, and pour over the fish.

8. Garnish with a few extra grapes and parsley springs.

TO SERVE: With green salad and/or broccoli.

TO VARY: Often the grates are not put into the oven with the fish but added to the sauce to heat. Purple grames may be used – keep the skin on for garnish if wished to give color.


Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Melrose Meat Loaf – Pâté Chinois

June 3, 2020

2 pounds ground lean beef
2 cups soft bread crumbs
2 eggs, well beaten
2 teaspoons salt
1 tablespoon prepared mustard
1/4 cup prepared horse-radish
1 large onion, minced
2 teaspoons Worcestershire sauce
2 or 3 drops Tabasco sauce
1 cup catchup

Combine all ingredients except 1/2 cup catchup. Pack in a greased 9 x 5 x 3-inch loaf pan. Bake in a moderate oven, 350°, 1 hour and 15 minutes. Garnish meat as pictured with remaining 1/2 cup catchup. Makes 8 to 10 servings.

Pâté Chinois

4 tablespoons butter
1 pound ground beef
1 medium-size onion, chopped
1 can (16 or 17 ounces) cream-style corn
3 cups hot, seasoned mashed potatoes

Put 2 tablespoons of butter, meat and onion in a skillet. Cook until brown, stirring often to break up pieces of meat and brown evenly. Spread meat in a greased 2-quart casserole; cover with corn and potatoes. Sprinkle with the remaining butter. Heat in a moderate oven, 350°, 20 minutes or until brown. Makes 4 to 6 servings.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York.

Date-Nut Bread

May 27, 2020

1 1/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsifted whole wheat flour
1/2 cup firmly packed brown sugar
1 1/2 cups buttermilk
2 tablespoons melted shortening
1/2 cup chopped pitted dates
1/2 cup chopped walnuts

Place a rack in bottom of a steamer or kettle. Pour in water just to top of rack. Grease about 1 1/2-quart mold or three (1-pound) empty tin cans. Just before bread mixing is completed, cover steamer and bring water to boiling. (See card D 105 for detailed directions on steaming.)

Sift together flour and next 3 ingredients. Add and stir whole wheat flour and brown sugar. Add and stir in buttermilk and melted shortening, mixing just until smooth. Mix in dates and nuts. Pour batter into mold, or portion among 3 cans, filling each about 2/3 full. Cover container tightly with aluminum foil or waxed paper. Place mold on rack in steamer while water is boiling briskly. Cover steamer and steam bread 2 1/4 hours or until done. Cool on wire rack about 5 minutes. Unmold and serve warm. Mailes 1 large mold or 3 small loaves.

RAISIN BROWN BREAD: Prepare the Date-Nut Bread, above, substituting 3/4 cup seedless raisins for the chopped dates and nuts. Steam as directed.


Published by — COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc., New York

Chocolate Macaroons

May 13, 2020

1 can (14 oz) sweetened condensed milk
3 squares unsweetened chocolate
1/4 teaspoon salt
2 cans (4-oz size) shredded coconut
1 teaspoon vanilla extract

1. Preheat oven to 350F. Generously grease large cookie sheet.

2. In top of double boiler, combine condensed milk, chocolate, and salt; cook over boiling water, stirring frequently, until chocolate melts and mixture thickens. Remove from heat.

3. Add coconut and vanilla; mix well. Drop by rounded tablespoonfuls, 1 inch apart, on prepared cookie sheet.

4. Bake 10 to 12 minutes, or just until cookies are set. Transfer at once to wire rack, to cool.

Makes 2 dozen.

COCONUT MACAROONS

1 1/2 cups shredded coconut
1/2 cup sweetened condensed milk
Dash salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1. Preheat oven to 350F. Generously grease large cookie sheet.

2. Combine all ingredients; mix well.

3. Drop by teaspoonfuls, 1 inch apart, on prepared cookies sheet, pressing down ends of coconut with back of spoon.

4. Bake 15 minutes, or until golden brown. Cool 5 minutes before removing from cookie sheet.

Makes 1 1/2 dozen.


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

Salmon with Lemon Mushroom Sauce

May 4, 2020

Preparation time: 15 min.
Baking time: 30 min.
Oven temperature: 350°f

Individual portions of salmon are baked along with a delicately flavored Lemon Mushroom Sauce. They are easy to serve and will please family or guests.

For 4 servings you will need:
4 Tbsp. chopped onion
1/4 cup butter or margarine, melted
1 can (1 lb.) salmon, with liquid
3/4 to 1 cup milk
2 cups fine dry bread crumbs
3 eggs, lightly beaten
1/4 tsp. poultry seasoning
1/4 cup minced parsley
1/4 tsp. salt
Dash nutmeg
1 can (10 3/4 oz.) cream of mushroom soup
1 Tbsp. lemon juice
1/2 tsp. paprika
4 stuffed olives, sliced

Preparation:

1. Sauté onion in heated butter until golden. Set aside.

2. Drain salmon, pouring liquid into measuring cup.

3. Add enough milk to liquid to make 1/2 cup.

4. Mix together onion, salmon, liquid, bread crumbs, eggs, poultry seasoning, parsley, salt and nutmeg.

5. Shape into 4 mounds and place in medium shallow baking dish.

6. Mix together 1/2 cup milk, soup, lemon juice and paprika.

7. Pour around salmon. Top each mound with 3 olive slices.

8. Bake, uncovered, at 350°F for 30 min.

Good served with: Butter green beans or cold asparagus salad and hot biscuits.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients.

Tips: You may substitute 2 cans (7 oz. each) tuna, drained, for the salmon. Use 1/2 cup milk for the liquid.


©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.