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Tuna Fruit Salad – Shrimp-Pineapple Salad

December 14, 2017

SHRIMP PINEAPPLE SALAD

1 1/2 lb. fresh or frozen shrimp, cooked
3 cups cooked elbow macaroni
1/2 cup drained, canned crushed pineapple
1/2 cup chopped celery
1 tsp. grated onion, if desired
1/2 tsp. salt
1/2 cup mayonnaise
1 Tbsp. lemon juice
Salad greens
2 avocados, peeled
Capers

Clean shrimp and reserve one whole shrimp for each salad to use as garnish. Cut each of the remaining shrimp in several pieces. Mix the diced shrimp and next 5 ingredients together in a large bowl. Combine mayonnaise and lemon juice; add to shrimp mixture. Toss lightly; cover and chill.

Just before serving arrange salad greens on salad plates; mound shrimp mixture on them. Cut avocados into wedges; garnish each salad with avocado wedges, a whole shrimp and a few capers. If desired, serve with more mayonnaise. Makes 6 to 8 servings.

TUNA FRUIT SALAD

2 large tart, red apples
1 cup pineapple chunks or grapefruit segments
1/2 cup French Dressing, see Index J
2 fully-ripe bananas
1 cucumber
1 can (7 oz.) tuna
Romaine or lettuce
Mayonnaise

Core unpared apples and cut in thin slices. Put into a bowl with pineapple; pour French dressing over the fruit. Peel and slice bananas; add to apple mixture. Score cucumber, lengthwise, with tines of a fork; slice thin. Drain tuna; flake. Add cucumbers and tuna to fruit mixture; toss gently with two forks until well coated with dressing. Serve on crisp romaine with mayonnaise. Makes 4 to 6 servings.

FRENCH DRESSING

Combine 3/4 cup olive oil, 1/4 cup wine vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and 3/4 teaspoon paprika in a cruet or screw-top jar. Shake well before using. Makes 1 cup.


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

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Lobster Soup With Cucumbers and Dried Mushrooms (Ise-ebi to kyuri no soup) Oyster Miso Soup (Kaki no miso shiru)

December 12, 2017

Preparation time: 20 minutes
Cooking time: 30 minutes
To serve: 4

You will need
1 medium-sized lobster
4 dried or fresh mushrooms
1/2 cucumber; salt
2 pints water
1 teaspoon sake (Japanese rice wine) or sherry (see Card No. 20)
1 teaspoon soy sauce; 1/4 teaspoon monosodium glutamate
4 pieces yuzu or lemon peel

Prepare lobster and cut into 8 pieces. Soak mushrooms in warm water and when soft remove stalks. If fresh mushrooms are used, remove stalks and make a cut across each mushroom. Rub cucumber well with salt and cut into 8 1/4-inch slices. Remove the centre, and make a cut in one place in four of the slices. Slip each cut slice into one of the uncut slices, so that they will look like two rings linked together. Boil the water, add salt and the pieces of lobster and cook for 20 minutes. Remove lobster and sprinkle with sake. Strain the stock, and return 1 1/4 pints to the pan. Cook the cucumber for a few minutes in the remaining stock, remove and cook the mushrooms in the same stock. Put the lobster, cucumber and mushroom into a soup tureen. Add soy sauce, monosodium glutamate and salt to taste to the 1 1/4 pints stock in the pan. Bring to boiling point and pour into the tureen. Lastly add yuzu peel.

Oyster miso soup
Kaki no miso shiru

Preparation time: 10 minutes
Cooking time: 15 minutes
To serve: 4

You will need

1/2 lb. oysters, weighed when removed from shells
5-inch piece of dashi kobu (if unavailable, add 1/2 teaspoon monosodium glutamate to water in which oysters are cooked)
1/2 lb. bean curd, cut in 3/4-inch lengths
3 1/2 tablespoons miso
4 asatsuki or chives, cut in 1/8-inch lengths

Wash oysters in salted water and drain. Put 1 1/4 pints water into a pan, add the washed dashi kobu if used. Heat to just below boiling point. Remove the dashi kobu. When water boils, add oysters, remove any scum and add bean curd. Bring to boiling point again. Mix the miso with the little of the hot liquid, then stir into the rest of the liquid. Bring to the boil, add asatsuki or chives and remove from the heat. Pour into bowls and serve hot.


©Shufunotomo Col, Ltd., Japan 1968
English text © Shufunotomo Co., Ltd., Japan 1968

Spicy Deep Fried Duck

December 7, 2017

INGREDIENTS:-
One duck (about 3lbs)
Oil for deep frying

Seasoning:-
1 1/2 tsp. mixed spice
3 tsps. salt
1 tsp. sugar
4 tbsps. wine (dry sherry or Chinese yellow wine)
2 slices ginger

METHOD:-
1) Marinate duck with seasoning, let stand for 1/2 hour, then steam in boiling water for 2 1/2-3 hours, (add boiling water every 1/2 hour in case the water dries up). Wipe dry.

2) Fry duck in deep oil for 10 minutes then stop heating a while and let fry again. Repeat likewise 3-4 times. This will help to make it more crispy.

3) Cut duck into serving pieces. This can be taken with tomato sauce or pepper salt.

4) PEPPER SALT:- 4 tsps. salt for 2 minutes and add 1/2 tsp. pepper.


(Copyright Reserved) Printed in Hong Kong

Salmon Loaf

December 4, 2017

1 can (16 ounces) salmon
1 cup packaged bread stuffing
Milk
1 egg, well beaten
1 tablespoon minced parsley
1 small onion, minced
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
1 cup hot cooked peas
1 cup hot Medium White Sauce (see Index L)

Set oven for moderately hot, 375°. Grease a 6 1/4 x 3 3/4 x 2 1/4- inch loaf pan.

Drain the salmon, saving liquor. Remove the large bones and flake the salmon with a fork. Put the bread stuffing in a bowl. Mix the reserved liquor with enough milk to make 1 1/4 cups liquid. Pour the milk mixture over stuffing and let stand until liquid is absorbed. Add the salmon, egg, parsley, onion, salt and Tabasco sauce to stuffing mixture; mix well. Pack the salmon mixture into the greased loaf pan. Bake salmon mixture 40 minutes or until center is firm. Unmold the loaf on a hot platter; keep warm until served. Mix the peas with the white sauce and pour part of the sauce over the loaf; serve remainder on the side. Garnish loaf with parsley, if desired. Makes 4 to 6 servings.

MEDIUM WHITE SAUCE
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter in small saucepan over medium heat. Remove from heat. Blend in flour, salt and pepper. Mix well. Slowly stir in milk. Return to medium heat and cook 5 to 8 minutes, stirring constantly until thick and smooth. Makes about 2 cups sauce.

THIN WHITE SAUCE: Follow directions for making Medium White Sauce, but reduce the butter and flour each to 1 tablespoon.

THICK WHITE SAUCE: Follow directions for making Medium White Sauce, but increase butter and flour each to 3 tablespoons.


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

Shrimp Dip – Horns O’Plenty – Sardine Strips

December 1, 2017


SHRIMP DIP
10 large cooked or canned shrimp
1/4 cup mayonnaise
1 tsp. lemon juice
1 tsp. grated onion
1/2 tsp. Worcestershire sauce
Dash pepper
1/4 tsp. salt
Cream

Peel shrimp, if necessary, and remove black veins. Mash to a purée in a food mill or blender. Add next 6 ingredients and enough cream to make mixture spread easily. Serve as a dip with crackers or potato chips or in Horns O’Plenty, below. Makes about 1 cup.

HORNS O’PLENTY
Prepare a recipe for Standard Pastry (see Index D). Cut heavy-duty aluminum foil into 4-inch squares; roll into horn shapes. Roll out the pastry 1/8 inch thick; cut into 3-inch squares. Roll each square around a foil horn. Pinch or lightly press loose edges of dough to seal; place, sealed edges down, on a cooky sheet. Bake in a hot oven, 425°, 10 to 12 minutes or until brown. Cool; carefully remove the foil. Just before serving, fill the pastry horns with Shrimp Dip. Makes 12 to 15 horns.

SARDINE STRIPS

Sprinkle small sardines with a little lemon juice; let stand 10 minutes. Brush strips of toast with melted butter or margarine. Place 1 or 2 sardines on each strip. Top with little pieces of partially friend bacon. Place in broiler 4 inches from heat, 5 minutes, or until bacon is crisp and sardines are hot. Serve at once.


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

Chicken Salad With Cottage Cheese Sauce

November 24, 2017

Cooking time: few mins.
Preparation time: 10 mins.
Main cooking utensil: saucepan

For 4 servings you need:
1/2 lb. cooked chicken*
1/4 lb. sliced lean ham
lettuce
watercress
Belgian endive
pickled onions

Cottage cheese sauce:
1 1/2 tablespoons red currant jelly
1 cup cottage cheese
1 teaspoon horseradish cream
1/2 cup coffee cream
seasoning

Approximate calories:
Chicken – 330 for 1/2 lb.
Ham – 400 for 1/4 lb.
Cottage Cheese – 200 for 1 cup
Red currant jelly – 90 for 1 1/2 tablespoons

*steamed if possible

1. Arrange the sliced meat on a plate with the crisp lettuce leaves, watercress, endive and pickled onions.

2. Sauce: Melt the red currant jelly over low heat, cool slightly.

3. Blend ingredients together, fold in cream, and season to taste.

TO SERVE: With the savor cottage cheese sauce.

TO VARY: Use all chicken. A cottage cheese dressing blends with many salads. The jelly may be omitted and a little lemon juice and grated rind used in its place. If cottage cheese is unattainable, use finely grated cheddar cheese, but this is higher in calories, i.e. approximately 480 calories for 4 oz.

NOTE: Choose chicken, turkey – preferably steamed or roasted – do not eat skin or stuffings or sauces, lean game may also be included. Avoid duck and goose.


© Copyright Paul Hamlyn Ltd 1967

Stuffed Apples Ganges

November 22, 2017

2 medium apples
8 ounces drained, canned shrimp, chopped (reserve 2 whole shrimp for garnish)
1 cup boiling water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 teaspoon dehydrated onion flakes
1 teaspoon lemonjuice
1/4 teaspoon curry powder
Watercress

Cut a thin slice off top of apples. Remove and discard cores; scoop out centers of apples, leaving thing shells. Chop scooped-out pulp and pulp from thin top slice; mix with shrimp. Combine boiling water, broth mix, and onion flakes in a bowl; stir until mix dissolves. Cool 10 minutes, then add lemon juice and curry powder. Mix half of broth mixture with apple-shrimp mixture; divide evenly in hollowed-out apples. Arrange stuffed apples in a baking dish. Pour half of remaining broth mixture over each apple. Bake at 350° (moderate oven) for 20 minutes. Serve each stuffed apple on bed of watercress, garnished with one reserved whole shrimp. Makes 2 luncheon servings.


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