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Paella (Spanish rice and shellfish)

September 27, 2016

paella

Cooking time: 25-30 mins.
Preparation time: 15 mins.
Main cooking utensil: skillet

For 4 people you need:
3 tablespoons oil
1 chopped onion
3 skinned tomatoes
1 cup long-grain rice
pinch saffron powder
1 1/2 cups chicken stock
seasoning
1 small green sweet pepper
3/4 – 1 lb white fish, preferably skate or other firm textured fish
1 cup cooked shrimp, peeled and deveined

Garnish:
few shrimp in their shells
chopped parsley

1. Heat the oil in a large skillet, fry finely chopped onion and large pieces of tomato for a few minutes.

2. Add the rice, turn in the oil, then add the saffron blended with the chicken stock. Season well.

3. Simmer gently for 5-10 minutes.

4. Add the chopped green pepper, removing seeds and core, add the fish in pieces.

5. Cook until both the fish and rice are soft.

6. Add the shrimp; heat for a few minutes only.

7. Garnish with shrimp and parsley.

TO SERVE: As soon as possible with salad. No potatoes are needed.

TO VARY: A more authentic paella is made by adding 1-2 crushed cloves of garlic, tiny pieces of uncooked chicken in place of white fish, and mussels and lobster as well as shrimp.


Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Prune and Marshmallow Coupe

September 19, 2016

prune_and_marshmallow_coupe

Preparation time: 5 mins. plust time for prunes to stand
Main utensil: fork

For 6 people you need:
12 bananas
1 cup milk or cream
sugar 2 taste

Decoration:
6 whole prunes (optional)
walnut halves
marshmallows

1 Pour boiling water over the prunes if using them and leave for several hours.

2. Take the prunes, walnuts, marshmallows, and the sugar in screw-top jars, and carry the milk or cream in a small vacuum flask.

3. To make the coupe, mash bananas and the milk or cream with a fork. Add sugar to taste.

TO SERVE: Put the mashed bananas in individual dishes or glasses and top with whole prunes, nuts, and marshmallows. This is an easy picnic dessert because it is easy to transport and there is very little preparation. Each person can easily make his own in his individual bowl.


Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Canned Salmon in Shells

September 13, 2016

canned_salmon_in_shells

1 pound canned salmon, include liquid
1 tablespoon chopped onion
1/4 cup chopped green pepper
2 tablespoons lemon juice
1 teaspoon prepared mustard
1 cup soda cracker crumbs
2/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine, melted
2 eggs, slightly beaten

Preheat oven to 350°. Blend all ingredients and divide among 6 greased shells. Bake 25 to 30 minutes until done.
NOTE: recipe can also be used to make a loaf. Extend baking period to 35 to 40 minutes.
Serves 6
Preparation time: 40 Min.
Approximate calories per serving… 260

SUGGESTED MENU

Spinach Salad
Canned Salmon in Shells
Herbed Zucchini
Creamed Green Peas with Pimento
Strawberry Sundaes


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Sausage Stuffed Steak

August 30, 2016

sausage_stuffed_steak

2 1 1/4 to 1 1/2-pound flank steaks
Salt and Pepper
1/2 pound ground pork
1/2 pound ground beef
1/4 cup chopped celery
1/4 cup chopped onion
1 cup prepared cornbread stuffing mix
1/4 cup water
1/4 cup shredded carrot
1/2 cup coarsely chopped walnuts
1 apple, pared and diced
1 egg

Prepare coals. Gently pound steaks with a mallet to 1/4-inch thickness; season with salt and pepper. Sauté sausage in a skillet until lightly browned; add beef and brown completely. Remove meat; drain all bu 2 tablespoons fat. Sauté celery and onion until tender. Combine stuffing mix with water; add meat, vegetables, walnuts, apple and egg. pin long sides of steaks together with toothpicks; turn meat so picks are on bottom and spread stuffing mixture over meat. Roll tightly, beginning with the long side; skewer ends to enclose stuffing securely. Using butchers string, tie roll securely in 5 or 6 places; remove toothpicks. When coals are ready, spread them in a circle to the outside of the grill; place meat in center of grill. Cook 1 to 1 1/2 hours until done, turning frequently.

Serves 6
Preparation time: 2 to 2 1/2 hour
Approximate calories per serving… 390

SUGGESTED MENU
Beet Salad
Sausage Stuffed Steak
Spinach
Peach Shortcake


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Nut Roast

July 26, 2016

nut_roast

3 eggs, beaten
1 cup soft whole wheat bread crumbs
1/2 cup coarsely chopped pecans
1 1/2 cups ground walnuts
1 1/2 cups evaporated milk
2 tablespoons grated onion
1/4 cup minced celery
3 tablespoons oil
1 teaspoon salt
1/4 teaspoon poultry seasoning
1 teaspoon seasoning and browning sauce

Heat oven to 350°. Mix all ingredients and bake in a buttered loaf pan for 30 to 40 minutes, until lightly browned.

Serves 6
Preparation time: 50 min.
Approximate calories per serving… 400

SUGGESTED MENU
Nut Roast
Asparagus Spears
Tomato and Lettuce Salad
Baked Potatoes
Butterscotch Pudding

From the Kitchens of Dorothy Taylor


©1973 Curtin Publications, Inc., New York, N.Y.

Banana Split

July 15, 2016

banana_split

Small ripe bananas
Vanilla ice cream
Strawberry ice cream
Chocolate ice cream
Prepared fudge sauce
STRAWBERRY SAUCE (below)
Prepared creamy marshmallow topping
Whipped cream
1/2 cup chopped walnuts
Maraschino cherries, with stems

1. For each serving, peel 2 bananas, cut one in half lengthwise, and place one half on each side of oval dish. Cut other banana in quarters, and place at ends of dish.

2. Using large, number-6, ice-cream scoop, make 1 vanilla, 1 strawberry, and 1 chocolate ice-cream ball. Place vanilla and strawberry balls in center of dish; place chocolate ball on top.

3. Spoon 2 tablespoons fudge sauce over vanilla ice cream. 2 tablespoons Strawberry Sauce over strawberry ice cream, 2 tablespoons marshmallow topping over chocolate ice cream.

4. Decorate with whipped cream in pastry bag, using number-6 decorating tip. Sprinkle with walnuts; garnish with cherry.

STRAWBERRY SAUCE

1 pkg (10 oz)frozen sliced strawberries
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons strawberry preserves

1. Drain strawberries, reserving syrup. Add water to syrup to measure 1 cup. In small saucepan, combine sugar and cornstarch. Gradually add strawberry syrup, stirring until smooth.

2. Over low heat, slowly bring to boiling, stirring until mixture is thick and translucent.

3. Remove from heat. Stir in strawberries and preserves.

4. Stir until preserves are melted. Refrigerate until cold. Makes 1 1/3 cups.


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

Tongue in Aspic

July 11, 2016

tongue_in_aspic

1 cup dry white wine
1 can (10 12 oz) condensed beef consommé, undiluted
3 medium onions, peeled
3 whole cloves
2 tablespoons salt
2 bay leaves, crumbled
6 whole black peppers
1 teaspoon dried thyme leaves
1 smoked tongue (about 5 lb)

Aspic
1 envelope unflavored gelatine
1 cup dry white wine
1/2 teaspoon salt
1 tablespoon lemon juice

Lettuce leaves
4 hard-cooked eggs, peeled and halved

1. in 6-quart Dutch oven, combine 6 cups water, 1 cup wine, and consommé. Add 2 onions, quartered, and one onion, studded with whole cloves. Add 2 tablespoons salt, bay leaves, black peppers, and thyme. Bring to boiling, covered.

2. Meanwhile, wash tongue under cold running water. Add tongue to boiling liquid. Return to boiling; reduce heat, and simmer, covered, 3 hours, or until tender.

3. Lift out tongue; let cool. With sharp knife, carefully remove skin; cut off and discard root. Refrigerate tongue until well chilled, 4 hours or overnight.

4. Slice tongue thinly on the diagonal. On platter, arrange slices, slightly overlapping. Refrigerate while making aspic.

5. Make Aspic: Sprinkle gelatine over wine in small saucepan; let stand to soften, 5 minutes. Add 1/2 teaspoon salt and lemon juice. Over low heat, dissolve gelatine, stirring. Refrigerate, until consistency of unbeaten egg white.

6. Brush aspic on sliced tongue, making thin glaze. Refrigerate tongue (not remaining aspic) to set; reglaze. Refrigerate until serving, at least 1 hour. At serving time, garnish platter with lettuce and hard-cooked eggs. Makes 6 servings.


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