Knox Gelatine, Inc.
Deviled Egg Mold
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Knox Gelatine, Inc.
Crab Meat Custard Ball
INGREDIENTS:
½ cup crab meat (2 crabs weighing about 1 lb)
2 slices ginger
2 stalks spring onion
2 tbsps. cornflour
3 tbsps. custard powder
2 cups milk
Seasoning:
¾ tsp. salt
½ tsp. monosodium glutamate
¼ tsp. sesame oil
1 tbsp. oil
For Coating:
1 cup cornflour
2 egg whites
METHOD:
- Clean crabs, steam with 2 slices of ginger and 2 stalks of spring onions for 15 minutes; extract all the meat.
- Mix cornflour and custard powder with 2 cups milk;add in seasoning, cook and stir rapidly unti it is of a thick consistency.
- Add crab meat to custard; pour it into a shallow pan, cool and chill for one hour.
- Cut into diamond shapes, dip in egg white and coat with cornflour evenly.
- Deep fry in hot oil (370 F) until golden brown. Arrange nicely on plate and serve hot.
(Copyright Reserved) Maria’s Cookery Cards Printed in Hong Kong
Super Dagwood
1 12-inch unsliced loaf dark rye bread
¼ cup butter or margarine, softened
8 slices boiled ham
4 slices provolone cheese (6 ounces)
½ cup Thousand Island salad dressing
Leaf lettuce
1 tomato, thinly sliced
7 or 8 slices cooked turkey or chicken
4 or 5 large slices salami
Cut loaf lengthwise into 4 slices; spread cut surfaces with butter. Place bottom slice on platter; top with ham and cheese. Spread with about ⅓ of the Thousand Island dressing. Place second slice bread atop cheese; top with lettuce, tomato, and another ⅓ of the dressing. Add third slice of bread; top with turkey, salami slices, and remaining dressing. Add top slice bread.
Add cherry tomatoes and pickles to skewers, if desired. Skewer loaf from top to bottom; slice to serve. (Sandwich may be made ahead, covered with clear plastic wrap or foil, and chilled.) Serves 8.
©️Meredith Corporation, 1974. All Rights Reserved. Printed in the United States of America
Baked Beans Supreme
Cooking time: 15 mins.
Preparation time: 15 mins.
Main cooking utensils: skillet, can opener
For 4 people you need:
1 cup sliced mushrooms
2 tablespoons butter
8 lamb kidneys
1 tablespoon flour
⅔ cup stock or water
1 tablespoon sherry or white wine
seasoning
16-oz can baked beans in tomato sauce
1 tablespoon coffee cream
This is an ideal picnic dish requiring only a skillet and a camp fire or camping stove.
- Fry the mushrooms in the hot butter and push to one side of the skillet or tip onto a plate.
- Halve the kidneys and brown them in the butter.
- Add the flour and blend well with any butter and kidney juice remaining in the skillet.
- Add stock, wine (brought in screw-topped jars) and seasoning.
- Bring to a boil and cook gently for 5 minutes.
- Return mushrooms to the skillet or move further over heat, and add the beans. tir [SIC] in cream (brought in its carton or a vacuum flask).
- Heat gently, do not boil.
TO SERVE: From the skillet onto plates – warmed if possible, or make the dish at home and put into a pre-heated wide-necked vacuum flask.
TO VARY: Use small sausages instead of kidneys and omit cream.
PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967
Barbecued Chicken Maryland
Cooking Time: 25 mins.
Preparation time: 30 mins.
Main Cooking Utensils: barbecue, saucepans, aluminum foil
For 8 servings you need:
8 portions young chicken
⅓ cup flour
seasoning
pinch dry mustard
pinch paprika pepper
⅓ cup oil
½ cup butter
Tomato corn sauce:
2 lb. tomatoes
⅔ cup chicken stock
2 teaspoons made mustard
2 tablespoons tomato ketchup
1-2 teaspoons Worcestershire sauce
2 cans sweetcorn
8 bacon slices
8 bananas
- Dry the portions of chicken well; if using frozen chicken allow to thaw out.
- Mix the flour, seasoning, mustard and paprika pepper, put into a bag.
- Drop in the chicken portions – shake until lightly coated.
- Heat the oil and butter for a few minutes in a pan and brush the chicken with this.
- Cook over the barbecue, turning once or twice and brushing with the oil and butter.
- Chop the tomatoes (skin first if wished), put into a pan with the chicken stock, then heat until a pulp (add a little more stock if you want a more liquid sauce).
- Add the rest of the ingredients (except the bacon and bananas), heat for a few minutes.
- Lay the bacon slices on the grid and cook for a few minutes.
- Put the skinned bananas on the foil, brush with the oil and butter, and heat for a few minutes over the barbecue.
TO SERVE: With French bread and salad.
Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973
Red Berry Mold
Preparation time: 30 min.
Chilling time: at least 4 hrs.
This salad is very pretty when prepared in a glass dish, but you can also use a 6-cup mold and unmold it before serving. For easy removal, spray mold with a vegetable spray before pouring in jello.
For 4 servings you will need:
1 pkg. (6 oz.) raspberry-flavored gelatin
1 cup raspberries, fresh or frozen
1 pkg. (3 oz.) cream cheese, softened
½ cup sour cream
⅓ cup coarsely chopped walnuts
1 carton (6 oz.) raspberry yogurt
Whipped cream and mint sprig for garnish, optional.
Tips: Make sure the jello that is mixed with the yogurt is just slightly thickened (like egg whites) when yogurt is added so that it will blend well.
Preparation:
- Prepare gelatin according to package directions. Pour half into a 1½ quart dish, preferably glass. Chill until thickened like egg whites, about 30 min.
- Stir in raspberries (thawed, if frozen). Return to the refrigerator. Also chill remaining gelatin.
- In small bowl, combine cream cheese, sour cream and nuts. When gelatin in bowl is completely set, spread gream cheese mixture evenly over top. Cover and chill.
- Combine remaining gelatin and yogurt. Pour over cream cheese mixture. Cover and chill about 4 hrs. or longer until set. Garnish with whipped cream and mint sprig, if desired.
For 2 servings:
Half of the ingredients. Use individual 1-cup molds.
For 8 servings:
Double the ingredients. Use a 3-quart mold.
©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.
Saucey Barbecued Spare Ribs
6 pounds spareribs
Salt and pepper
14-ounce bottle catsup
8-ounce can tomato sauce
1 teaspoon dry mustard
⅛ teaspoon cayenne
⅛ teaspoon bottled hot sauce
1 clove garlic, minced
½ cup chopped onion
1 teaspoon liquid smoke
½ teaspoon Worcestershire Sauce
Prepare barbecue coals. Cut ribs into serving pieces; trim off all extra fat. Season with salt and pepper. Combine all remaining ingredients in a saucepan and simmer for 10 minutes. Place ribs on barbecue 5 to 6 inches from the flame and cook slowly for 50 minutes; turn every 5 minutes. Brush with sauce and continue cooking 15 to 20 minutes longer until done. Baste frequently and watch the ribs carefully after adding sauce to keep them from burning.
Serves 6
Preparation time: 1 HR., 20 Min.
Approximate calories per serving… 400
SUGGESTED MENU
Waldorf Salad
Sauce Barbecued Spare Ribs
Corn on the Cob
Watermelon
From the Kitchens of Dorothy Taylor
©️ 1973 Curtin Publications, Inc. New York, N.Y.
Chicken Cordon Bleu
4 (3-ounces each) slices skinned chicken (thigh or breast)
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 cup sliced mushrooms
3 tablespoons dehydrated onion flakes
½ onion bouillon
4 ounces Swiss cheese
¾ cup skim milk
¾ teaspoon brandy extract
2¼ cups shredded romaine lettuce
Pimento strips, to garnish
Sprinkle chicken with onion powder, salt, and pepper. Bake at 350°F (moderate oven) for 20 minutes, or until cooked through. In a non-stick skillet, over low heat, cook mushrooms and dehydrated onion flakes in onion bouillon, 5 minutes. Drain, Combine Swiss cheese and skim milk in saucepan. Cook over low heat, stirring frequently, for 10 minutes or until cheese is melted and sauce is smooth. Stir in brandy extract. Spoon shredded lettuce in 4 equal portions on baking dish. Place one-quarter of the mushroom mixture in an even layer on each portion of lettuce. Top each portion with a chicken slice. Spoon one-quarter of the milk-cheese mixture on each portion of chicken. Spread cheese mixture to cover chicken. Bake at 425°F (hot oven) 2 minutes, or until hot. Makes 4 luncheon servings.
© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
Hot Dogs on a Stick
Salad oil or shortening for deep frying
1 cup bottle barbecue sauce
1 cup packaged pancake mix
2 tablespoons cornmeal
1 tablespoon sugar
8 frankfurters
8 wooden skewers
- Slowly heat oil (at least 1 inch deep) in electric skillet or deep fat fryer to 375F on deep-frying thermometer
- In small saucepan, gently heat barbecue sauce.
- Meanwhile, combine pancake mix, cornmeal, sugar and ⅔ cup water. Beat with rotary beater just until smooth. Let batter stand for 10 minutes, to thicken.
- Dip frankfurters into batter, to coat lightly all over.
- In hot oil, fry frankfurters, a few at a time, 2 to 3 minutes, or until crisp and golden brown all over.
- Lift out with slotted spoon; drain well on paper towels.
- Insert wooden skewer into one end of each frankfurter. Serve at once, with barbecue sauce for dipping.
Makes 4 servings.
ONE-APIECE PIZZAS WITH SAUSAGE
½ pkg (8-oz size) brown-and-serve sausages
1 pkg (11oz) individual frozen pizzas (4)
8 slices tomato, or 8 cherry tomatoes, halved
½ pkg (8-oz size) mozzarella cheese, sliced
Preheat oven to 450F. Place cookie sheet in oven. Brown sausages as package label directs; drain on paper towels. Cut each in half lengthwise. Arrange frozen pizzas on hot cookie sheet. Top with tomato (2 slices each), sausage, and cheese. Bake 10 to 12 minutes, or until crust is golden brown and cheese is melted. Makes 4 pizzas.
©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Rice and Fruit Gateau
Cooking time: 45 mins.
Preparation time: 20 mins. plus time to set
Main cooking utensil: saucepan
For 4-6 servings you need:
½ cup rice (preferably long grain)
1¼ cups water
2½ cups milk
¼ teaspoon vanilla extract
¼ cup sugar
⅔ cup seedless raisins
⅓ cup seedless white raisins
3 tablespoons rum or brandy
⅓ cup candied peel
⅔ cup whipping cream
Topping:
⅓-½ cup cherry jam or fruit pulp
- Cook the rice in the boiling water for 5 minutes, drain.
- Put into the milk with the vanilla and sugar and cook over a low heat until soft, stir from time to time.
- Allow to cool, cover to prevent a skin forming.
- Meanwhile soak the fruit in the rum or brandy.
- Add the fruit to the rice together with finely chopped candied peel.
- Finally fold in the stiffly beaten cream
- Spoon into a mold, leave for several hours.
TO SERVE: Turn out and top with the jam or fruit pulp
TO VARY: Add diced fresh fruit instead of dried fruit.
ADVANCED PREPARATION: Improved by making well beforehand.
Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973
