What better to go with an Old Fashioned than an old-fashioned weenie roast? This creation, which reached its apex in the mid ‘fifties, fell into low repute as fondue cookery caught on and upstaged it; but recently, as more and more apartment dwellers yearn for the pleasures of outdoor living, the humble indoor weenie roast is coming back into its own.
1 large head cabbage
Frankfurters (or Vienna sausages or smoked frankfurters)
Canned liquid heat
Cabbage-Mustard Sauce (see below)
Trim soiled outer leaves from cabbage head; slice off bottom of cabbage so cabbage sits upright steadily; hollow out top of cabbage to make well for canned liquid heat; place can in well.
Cut frankfurters crosswise into thirds and skewer on 8-inch bamboo cocktail skewers. Spear into sides of cabbage. TO serve, ignite canned heat; invite guests to roast their weenies over flame. Serve with Cabbage-Mustard sauce as dip.
Finely grate cabbage pieces left over from making well in cabbage head; place in saucepan; add 1 cup water and 1/2 cup vinegar; bring to low boil and cook over medium heat 15 minutes. Remove from saucepan and drain; blend in 1/2 cup mayonnaise and 1/2 cup prepared mustard. Serve at room temperature.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
3 cups hot cooked rice
1/4 cup butter or margarine
1/4 tsp. nutmeg
2 Tbsp. chopped parsley, if desired
Grease a small ring mold lightly. Combine all ingredients; turn into ring mold. Pack down with a spoon. Let stand about 2 minutes. Unmold on a serving dish. Or, turn rice mixture onto a serving dish and shape into a ring, using 2 spoons.
RICE-CARROT RING: Combine 3 cups hot cooked rice with 1/4 cup melted butter or margarine. Add 1 cup cooked shredded carrots and 1 Tbsp. minced sautéed onion; season to taste with salt and pepper. Turn mixture into a greased ring mold; pack down with a spoon. Let stand several minutes and unmold. Makes 4 servings.
SKILLET VEAL ON RICE
1 lb. boneless veal, shoulder or rump
2 Tbsp. fat or cooking oil
2 Tbsp. salt
1/2 cup hot water
1 can (11 oz.) condensed mushroom soup
1 can (3 oz.) sliced mushrooms
Hot Rice Ring
Cut veal into 1 1/2-inch cubes. Heat fat in a skillet. Add veal and brown on all sides, stirring often to brown meat evenly. Sprinkle with salt and pepper. Add water and bring to a boil; reduce heat and simmer, covered, 1 hour, or until tender.
Stir in undiluted mushroom soup. Drain the mushrooms, reserving liquid; stir mushrooms into meat mixture. Heat and stir will. Thin gravy with liquid from mushrooms, if necessary. Serve in Rice Ring garnished with paprika. Makes 4 servings.
Published by–COOKINDEX–Division of H.S. Stuttman Co., Inc, New York © Copyright 1958 Tested Recipe Institute, Inc. New York
1 1/2 lb. cleaned, cooked shrimp
1/4 cup butter
3 firm bananas
3 cups hot, cooked rice
2 cups Creole Sauce, below
Heat shrimp in the top of a double boiler over hot water. Melt butter in a large skillet. Peel bananas and cut crosswise into halves. Fry bananas in hot butter over low heat turning to brown evenly. Cook just until tender, or until easily pierced with a fork. Remove from heat; sprinkle lightly with salt and keep warm. Make a bed of rice on a large, heated platter; arrange bananas around edge and shrimp on top. Pour part of the sauce on top; serve remainder on the side.
Makes 6 servings.
1 medium-size onion
1 medium-size green pepper
1/3 cup fat or cooking oil
1 clove garlic, peeled
1/4 tsp. chili powder
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 can (16 oz.) tomatoes
2 Tbsp. cornstarch
2 Tbsp. water
Chop the onion and green pepper. Heat fat in a skillet. Add garlic and next 5 ingredients. Cover and cook over low heat until tender but not brown, stirring occasionally. Continue cooking, covered, over low heat for 30 minutes, stirring occasionally. Mix water with cornstarch; stir into sauce. Cook 5 minutes longer; stir constantly until thick. Remove garlic. Makes about 2 cups.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York
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
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
few shrimp in their shells
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
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.
Preparation time: 40 Min.
Approximate calories per serving… 260
Canned Salmon in Shells
Creamed Green Peas with Pimento
© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
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
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.
Preparation time: 2 to 2 1/2 hour
Approximate calories per serving… 390
Sausage Stuffed Steak
© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.