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Fluffy Lime Pies

June 22, 2017

1 can (13 ounces) evaporated skim milk, chilled
1 cup boiling water
2 envelopes low-calorie lime-flavored gelatin
6 ice cubes
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
6 graham crackers, crushed
2 tablespoons sugar

Beat milk in chilled large mixer bowl on high speed until soft peaks form, about 5 minutes; reserve. Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add ice cubes, stirring until cubes are melted and gelatin begins to thicken.

Beat gelatin into milk. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon peel and lemon juice; continue beating until stiff peaks form. Mound filling in 2 ungreased 9-inch pie plates.

Mix cracker crumbs and 2 tablespoons sugar; sprinkle over pies. Refrigerate at least 3 hours but no longer than 8 hours.
12 SERVINGS, less than 100 calories per serving.


© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Refrigerator Cheese-Cake

June 20, 2017

1 level tablespoonful gelatine
3 oz. caster sugar
pinch of salt
1 egg yolk
1/4 pint milk
grated rind of 1/4 lemon
1 tablespoonful lemon juice
10 oz. plain cottage cheese, sieved
1 egg white
1/4 pint (4 tablespoonfuls) double cream
small pineapple rings and glacé cherries for decoration

CRUMB TOPPING:
2 oz. digestive biscuits
2 level teaspoonfuls caster sugar
1 oz. butter, melted.

1. In a pan blend together gelatine, 2 /14 oz. sugar and the salt. Beat together egg yolk and milk; gradually stir into pan. Bring just to the boil, stirring. Off heat add rind and lemon juice. Cool until beginning to set. Stir in cheese.

2. Whip egg white, add 1/2 oz. sugar and whisk again. Fold quickly into cheese mixture followed by whipped cream.

3. Turn mixture into a 6-in. spring-release cake tin fitted with fluted tubular base, or use a 6-in. ring tin lined round the sides only with greaseproof paper.

4. Crush digestive biscuits and stir in sugar and butter. Use to cover cheese-cake mixture. Press lightly. Chill until firm.

5. Turn out carefully. Decorate with halved rings of pineapple and glacé cherries.


SUGGESTED MENU
6/ Cream of Spinach Soup SET 1
37/Swedish Chicken Salad, Tomato and Watercress Salad, SET 2
Crusty French Bread
79/Refrigerator Cheese-cake SET 4
Numbers refer to other Good Housekeeping cards


Printed in Gt. Britain by Ritchie/Dickson Ltd.

Apple Jelly Ring

June 12, 2017

Cooking time: 15 mins.
Preparation time: 25 mins.
Main cooking utensils: large saucepan, 9-in. ring mold

For 8 servings you need:
8 dessert apples
2 1/2 cups water
juice of 2 lemons
grated ring of 2 lemons
1/4 cup sugar
2 packages lemon-flavored jello

Cheese balls:
3/4-1 cup cream cheese
1/2-3/4 cup blanched almonds

Decoration
slices dessert apple
squeeze lemon juice

1. Peel and core apples, cut into neat pieces, save few pieces of peel.

2. Put water, lemon juice, rind and sugar into pan, bring to boil.

3. Put pieces of apple into this syrup and poach very gently for 10 minutes.

4. Lift out the apples, and strain the syrup.

5. Measure and add enough water to give a good 3 1/2 cups.

6. Reheat, dissolve the lemon jellos in this liquid.

7. Pour very thin layer of jello into the mould, allow to set, arrange some of the apple pieces and thin strips of peel on this and cover with cold liquid jello. Leave to set.

8. Continue like this until mold is filled.

9. Split the almonds and brown for a minute under the broiler.

10. Mold cheese in balls and coat with the almonds.

TO SERVE: Dip mold in hot water for 30 seconds, turn out, and fill with cheese balls; decorate with apple slices dipped in lemon juice.


Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Lobster Balls (Loong har kow)

June 6, 2017

Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 4

You will need
10 oz. lobster meat
1 oz. pork dripping
1 teaspoon cornflour
1/4 teaspoon pepper
pinch salt
1/4 teaspoon monosodium glutamate
1 teaspoon sherry
1 egg
3-4 slices bread
oil for frying

For garnish:
2-3 slices tomato
1 slice pineapple
1 glacé cherry
parsley

Mash the lobster with the dripping to a paste. Add cornflour, pepper, salt, monosodium glutamate and sherry and bind all together with the beaten egg. Shape into 12 balls. Cut the bread into very small squares, about 1/5 inch. Dip the lobster balls into the bread and deep fry for about 5 minutes. Drain and serve garnished with tomato, pineapple butterflies, glacé cherry and parsley.
Note Lobster balls are very good as an hors d’oeuvre or at cocktail parties.


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

Chou Farci (Stuffed Cabbage)

June 1, 2017

Preparation time: 20 minutes
Cooking time: 3 hours
To serve: 4

You will need
2 lb. cabbage with firm heart
salt
12 oz. pork sausage meat
4 oz. chicken or lamb’s liver, finely chopped
1 large onion, sliced
2 large carrots, sliced
1 bay leaf
4 tablespoons white wine
1/2 pin (U.S. 1 1/4 cups) stock
3 rashers smoked streaky bacon

Discard loose outer leaves and wash cabbage. Blanc in boiling salted water for 5 minutes. Drain upside down in a colander. When cool enough to handle cut out hard stalk and open out the leaves. Mix sausage meat and liver together and insert a little between each cabbage leaf. Reform cabbage and tie with tape. Put the onion, carrots, bay leaf, wine and stock into a deep casserole and place the cabbage, stalk end down, on top. Lay bacon rashers over cabbage and cover pan closely. Cook in a pre-heated slow oven (290° F. or Gas Mark 1), for 3 hours or longer, basting now and then. Serve the cabbage surrounded with carrots.


© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Polynesian Kabobs

May 22, 2017

Sixteen 1-inch cubes cooked ham or turkey
8 medium mushrooms
1 can (13 1/2 ounces) pineapple chunks, drained (reserve syrup)
1 medium green pepper, cut into 8 pieces
Curry Marinade (below)
1 tablespoon cornstarch
2 tablespoons sugar
2 cups hot cooked rice

On each of 8 metal skewers, alternate ham cubes, mushrooms, pineapple chunks and green pepper pieces. Place in baking pan, 13x9x2 inches; pour Curry Marinade over kabobs. Marinate 30 minutes, turning once. Heat oven to 425°. Bake kabobs 20 to 25 minutes, basting frequently with marinade.

In small saucepan, combine cornstarch and sugar. Add enough water to reserved pineapple syrup to measure 1 cup; stir into cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Drain off 3/4 cup Curry Marinade from kabobs. Stir into pineapple sauce; heat through.

Arrange kabobs on rice; pour some of the pineapple sauce on kabobs. Serve with remaining pineapple sauce. 4 servings.

Curry Marinade: Stir together 1 cup salad oil, 1/2 cup vinegar or lemon juice, 2 tablespoons minced onion, 2 teaspoons curry powder, 1 teaspoons salt and 1/4 teaspoon cloves.


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

Haddock and Prawn Casserole

May 19, 2017

Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: casserole
Oven temperature: 375°F
Oven position: center

For 4 people you need:
4 pieces fresh haddock
1 1/4 cups fish stock-see stage 1
1/4 cup butter
1 onion
1 red sweet pepper*
1-2 cups mushrooms
seasoning
1 small can kernel corn
1 1/4 cups prawns or shrimp

Garnish:
parsley

*Or well drained canned pimiento

1. Skin the haddock, put the skin in a saucepan with water and simmer for 25 minutes – strain off 1 1/4 cups as stock.

2. Heat the butter and fry the sliced, peeled onion for 3 minutes.

3. Chop the flesh of the red sweet pepper, discard seeds and core, add to the onion and cook for further 10 minutes.

4. Put the fish, onion, pepper, whole or sliced mushrooms, fish stock into the casserole, season well.

5. Cover and bake for 20 minutes in the oven, then removed lid, add drained corn and the shelled prawns – save a few unshelled for garnish.

6. Complete cooking, then garnish with the unshelled prawns and parsley.

TO SERVE: Hot with vegetables or a salad and fresh bread and butter.

TO VARY: Other white fish may be used – omit the corn, add peas or chopped green sweet pepper, fried as red pepper.

To skin fish: Did a sharp knife in a little salt. Make a cut at tail end of fish. Gently ease the flesh away from the skin.


Printed in Canada © Copyright Paul Hamlyn Ltd 1967