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Broiled Bananas With Bacon and Apples — Banana Variations

January 15, 2018

1/2 cup brown sugar
1/2 teaspoon cinnamon
4 firm bananas
Lemon juice
4 bacon strips
8 apple rings

Mix sugar and cinnamon. Peel bananas; brush with lemon juice, then dip in sugar mixture. Wrap a bacon strip around each banana; secure with wooden toothpicks. Sprinkle apples with remaining sugar mixture. Place fruit in broiler 4 inches from the heat. Broil 10-12 minutes; turn bananas once. Makes 4 servings.

SAUTÉED BANANAS
Allow 1 firm banana per serving. Peel bananas. Keep whole or cut, crosswise, into halves. Fry bananas in butter or margarine until tender; turn to brown evenly. Sprinkle with salt. Serve hot as a vegetable.

BAKED BANANAS
Allow 1 firm banana per serving. Cut tips off both ends of banana. Remove a lengthwise section of peel, about 1 inch wide, from end to end. Brush exposed portion of fruit with butter or margarine; sprinkle lightly with salt. Place in baking dish. Bake in a moderately hot oven, 375°, 15 to 20 minutes, or until bananas are tender. Serve hot as a vegetable.

BROILED BANANAS
Allow 1 firm banana per serving. Peel bananas. Place on broiler rack or in a pan with rack. Brush bananas well with butter or margarine; sprinkle lightly with salt. Broil 4 inches from heat, 5 minutes on each side, until brown and tender.


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

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Banana Sea Foam

January 12, 2018

1 pkg. (3 oz.) lime flavored gelatin
1 cup boiling water
1 pkg. instant vanilla pudding
1 cup milk
3 fully-ripe bananas
1 Tbsp. lemon juice
1 cup heavy cream, whipped
Sweetened strawberries, fresh or thawed frozen

Dissolve the gelatin in the 1 cup water. Chill gelatin, stirring occasionally, until slightly thickened. Prepare pudding with the 1 cup milk. Combine gelatin and pudding. Mash bananas with a fork or rotary beater; blend in lemon juice. Combine bananas and whipped cream; fold into pudding mixture. Turn into a 1 1/2-quart mold. Chill until firm. Unmold on serving plate. Serve garnished with strawberries. Makes 8 servings.

PARTY FAVORITE

6 canned apricot halves
1 pkg. (3 oz.) cherry flavored gelatin
Water
2 egg whites
1/4 cup sugar

Drain and place apricot halves, cut side up, in 6 sherbet glasses. Dissolve gelatin in water according to package directions. Whip egg whites until foamy; slowly beat in sugar and continue to beat until mixture forms soft peaks. Fold egg whites into warm gelatin. Pour gelatin mixture over apricots; chill until firm. Makes 6 servings.


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

Chili-Corn on English Muffins

January 2, 2018

2 cups canned chili con carne with beans
Small can whole kernel corn, drained
1/2 cup chopped onion
1/4 cup chopped green pepper
8 English muffins
2 tablespoons sliced ripe olives

Combine chile, corn, onion and green pepper in a saucepan over low heat. Meanwhile, cut a thinslice off the top of each English muffin and scoop out centers to form cups. Arrange muffin cups on broiler rack and toast under broiler until lightly browned – watch carefully to avoid burning. To serve, fill toasted muffin cups with hot chili-corn mixture and garnish with sliced ripe olives.

Serves 4 to 8
Preparation time: 15 MIN.

Approximate calories per serving… 260


SUGGESTED MENU
Tossed Green Salad
Chili-Corn on English Muffins
Pineapple Boats with Fruit Salad


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

Lamb Aspic

December 30, 2017


INGREDIENTS:-
Portion of leg of lamb (about 2 lbs with bone in)
6 stalks of spring onions (cut into 2 inch section)
6 slices ginger
3 tbsps. oil for cooking
2 cloves garlic (sliced)
5 pkgs unflavored gelatine dissolved in 2 cups cold water

Seasoning:-
1/3 cup soya sauce
3 tbsps dry sherry
2 tbsps sugar
1 tsp. monosodium glutamate
2 tsps. salt
5 cups water

METHOD:-
1) Chop leg of lamb into pieces; cook and brown well all around in 3 tbsps oil with green onions, garlic and ginger; sprinkle in 3 tbsps dry sherry and the rest of the seasoning.

2) Cover and cook over high heat until boiling; reduce heat and simmer until meat is tender (about 2-3 hours)

3) Remove all bones; be sure that there is still sufficient liquid to cover all the meat.

4) Add in the softened gelatine; mix well.

5) Pour it into a shallow pan; cool and chill for 2-3 hours.

6) Remove the top layer of solidified fat; cut into desired shapes and arrange nicely on plate.


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Savory Bunwiches, Hot Sea Food Sandwich, Boston Cheeseburgers, Tomato Beanburgers

December 27, 2017

HOT SEA FOOD SANDWICH

1 can (6 1/2 oz.) crab meat
1 can (5 oz.) shrimp
1 can (7 oz.) tuna
1 cup diced processed sharp cheese
1/2 cup condensed tomato soup
Dash Tabasco sauce
1 Tbsp. minced onion
8 English muffins, split

Remove bits of cartilage from crab meat; flake crab meat and put into a bowl. Remove veins from shrimp; drank and flake the tuna. Add shrimp and tuna to crab meat. Add the cheese, soup, Tabasco sauce and onion; stir to mix well.

Toast the muffins and spread the cut sides with the sea food mixture. Place in broiler on a cooky sheet, 4 inches from heat; broil 7 minutes or until cheese is bubbly and brown. Makes 8 servings.

NOTE: You can use 1 cup each fresh crab meat and shrimp in place of the canned.

BOSTON CHEESEBURGERS

6 slices bread, white or whole wheat
1 can (1 lb.) baked beans
1/4 cup pickle relish
1 Tbsp. prepared mustard
6 slices processed American cheese

Toast the bread and place on a baking sheet. Put beans in a pan and heat to boiling. Stir in the pickle relish and mustard. Pile the mixture on toast slices; top each with a slice of cheese. Place in a broiler 4 inches from heat; broil until cheese browns. Makes 6 servings.

TOMATO BEANBURGERS
Prepare the Boston Cheeseburgers as directed above. Before broiling, top each sandwich with a tomato slice and brush with melted butter or margarine. Broil sandwiches 5 minutes or until tomatoes brown lightly. Makes 6 servings.


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

Fruited Wine Mold

December 21, 2017

3 envelopes unflavored gelatin
1/3 cup sugar
2 cups water
2 tablespoons lemon juice
1 bottle (3 1/4 cups or 750 ml.) rosé wine
1 cup halved green grapes
1 cup halved strawberries
1 large orange, pared, sectioned and cut into small pieces
Orange Sour Cream Dressing (recipe follows)

1. Combine gelatin and sugar in a small saucepan; str in 2 cup of the water. Heat and stir over low heat until gelatin is dissolved. Remove from heat; stir in remaining water and lemon juice. Pour inot a large bowl; add wine. Chill until partially set, about 1 hour.

2. Fold in grapes, strawberries and orange. pour into a 7-cup mold. Chill about 4 hours or until firm.

3. Dip mold quickly into warm water; invert onto serving platter; shake gently to unmold. Serve with Orange Sour Cream Dressing.

ORANGE SOUR CREAM DRESSING
Combine 1 teaspoon grated orange rind, 2 tablespoons orange juice, 1 cup dairy sour cream, 2 tablespoons honey and 1/2 teaspoon ground ginger in a small bowl. Chill well.

Makes 8 servings at 81¢


Family Circle

Steamed Egg Custard with Vegetables (Chawan-mushi)

December 18, 2017

Preparation time 20 minutes
Cooking time 30 minutes
To serve 4

You will need

4 eggs
1 1/8 pints stock
salt
2 teaspoons mirin (See Card No. 20)
1 1/2 teaspoon soy sauce
1/4 teaspoon monosodium glutamate
3 oz. very thinly sliced chicken
4 dried shiitake (dried Japanese mushroom) or canned mushrooms
4 prawns
4 oz. white fish
1/2 teaspoon sake (Japanese rice wine) (see Card No. 20)
4 green beans

Beat the eggs well, add stock, 1 teaspoon salt, 1 teaspoon mirin, 1/2 teaspoon soy sauce and 1/4 teaspoon monosodium glutamate. Strain into a basin. Put chicken on to a plate, add 1 teaspoon mirin and 1 teaspoon soy sauce and leave for 5 minutes. Soak shiitake in water till soft, then drain, if mushrooms are used, slice thinly. Peel and devein the prawns and cut in half. Shred the fish and sprinkle with the sake and a little salt. Slice the green beans thinly in a slanting direction. Cook in boiling water and drain. Divide the chicken shiitake, prawns, fish and green beans equally between 4 fireproof dishes. Pour the egg mixture over, cover with greased paper and steam until custard has set (about 20 minutes).

Note This is a hot dish in which chicken, shiitake, green beans, fish, prawns, etc. are steamed together in an egg mixture. It can be made from canned crab meat only with the egg mixture. Also, instead of steaming each serving separately, it can all be put in a casserole together and baked in the oven as a baked custard.


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