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Chinese Chicken Liver with Eggs

June 16, 2021

To serve 4 you will need:

½ lb. chicken liver
¼ leek
¾-inch piece of fresh ginger or ⅙ teaspoon ginger powder
1 ¼ tablespoons sesame seed oil

(a)
2 ¼ tablespoons sherry
8 tablespoons soy sauce
2 ¼ tablespoons sugar
2 tablespoons water

4 boiled eggs
1 ¼ teaspoons sesame seed oil
1 teaspoon sugar
several leaves of lettuce for garnish

Dip the liver into water to draw off the blood and cut into bite-size pieces. Boil briefly and drain. Crush the leek and ginger. Heat the oil and sauté the liver, leek and ginger. Add ingredients (a) and the eggs and boil down over a medium heat until the liquid is almost completely reduced. Remove the leek and ginger and sprinkle the liver with the oil and sugar. Cut each egg into quarters. Arrange the liver and eggs on the lettuce as shown in the picture.


© Shufunotomo Co., Ltd., Japan 1972

Spiced Fried Liver

June 11, 2021

To serve 4 you will need:

½ lb. liver (pork or beef)


(a)
½ tablespoon sherry
¾ teaspoon salt
⅓ leek (chopped) or 3 scallions


(b)
1 clove garlic (chopped)
¾-inch piece of fresh ginger (chopped) or ⅙ teaspoon ginger powder
1 ¾ teaspoons soy sauce
1 ¼ tablespoons sherry
1 ¼ tablespoons sugar
1 ¼ tablespoons Worcestershire sauce
1 ¾ teaspoons sesame seed oil

2 tablespoons cornstarch
salad oil for frying
a few leaves of lettuce for garnish

Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.


© Shufunotomo Co., Ltd., Japan 1972

Sliced Liver

June 7, 2021

To serve 4 you will need:

13 oz. pork or chicken liver
½ leek
¾-inch piece of fresh ginger or ⅙ teaspoon ginger powder

(a)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sherry
½ cup water
¼ teaspoon pepper
a pinch of salt
a pinch of monosodium glutamate

a sprig of parsley for garnish

Dip the liver into water for 15 minutes to drain off the blood. Cut the leek and slice the ginger. Bring water to a boil and add the leek, ginger and liver. Boil until the white foams come out. Drain the water and bring ingredients (a) to a boil in the same pan. Add the liver and simmer, covered, over a low heat until the liver is cooked. Then take off the lid and boil down the liquid. Let the liver cool and slice into 1 inch thick pieces.


© Shufunotomo Co., Ltd., Japan 1972

Crevettes au cidre (Shrimp in Apple Cider)

May 26, 2021

ingredients:
2 cups of hard cider
½ cup coarse salt
4 cups water
1 pound tiny raw shrimp

instructions:
1. Put the cider, salt and pepper in water. Bring to a slow boil and continue boiling for 10 minutes until the salt has dissolved completely.

2. Put the shrimp in the boiling liquid. Continue to boil gently for 5 minutes, shaking the saucepan from time to time. Drain.

3. Serve warm with fresh butter.


Hard cider is the Normandy drink, par excellence. It is used like wine in cooking, but not as frequently. It adds, however, its special taste to numerous recipes.


© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Oyster Rumaki

May 15, 2021

¼ cup soy sauce
2 tablespoons Sherry wine
⅛ teaspoon pepper
24 medium oysters, fresh or frozen
24 canned water chestnuts, drained
12 slices bacon, cut in half

Preheat broiler or oven to 500°. Blend soy sauce, Sherry and pepper. Drain oysters and dry on paper toweling. Put oysters and water chestnuts in a bowl with the sauce and turn several times to coat. Wrap an oyster and water chestnut with a bacon slice and secure with a wooden pick. Broil, turning occasionally, 4 inches from the flame until bacon is crisp – watch carefully to prevent overcooking. Rumakis can be kept warm at the table on a cocktail-size hibachi.

Recipe makes 8 servings for 3 rumakis per person at approximately 120 calories per serving.


HELPFUL HINT: This appetizer makes a gala first course for any party meal. Other seafood, such as scallops, shrimp or lobster, can be substituted for the oysters.


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

English Muffin Pizza

May 13, 2021

2 8-ounce cans tomato sauce
1 tablespoon oil
1 teaspoon Italian Seasoning
1½ teaspoon salt
⅛ teaspoon garlic powder
6 English Muffins, cut in half
1 cup Mozzarella cheese, shredded
1 cup Romano cheese, shredded

TOPPINGS: anchovies, green pepper strips, sliced mushrooms, sliced olives, sliced pepperoni sausage

Heat oven to 425°. Combine tomato sauce, oil, Italian seasoning, salt and garlic powder. Spread about 2½ tablespoons of sauce on each muffin half. Sprinkle with mozzarella and romano cheeses. Add variety of toppings as desired. Bake in hot oven 8 to 10 minutes, until lightly browned and cheese is melted.

Serves 12
Preparation time: 30 min
Approximate calories per serving… 185


HELPFUL HINT: This dish would make a great luncheon entree, using 2 halves per serving. Pizza can be prepared ahead of time and frozen – ready to be baked.


From the Kitchens of Dorothy Taylor

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

Huachinango a la Veracruzana (Red Snapper a la Vera Cruz)

May 5, 2021

4 servings

You will need
4 red snapper fillets
1 large onion, thinly sliced
2 cups tomato purée
¼ cup capers
½ cup green olives stuffed with pimento
2 yellow chiles in vinegar (optional)
3 tablespoons oil
salt and pepper
lemon and parsley as garnish

Sauté onion in hot oil until transparent. Add tomato purée, salt and pepper. Simmer 10 minutes. Add fish, capers, olives and chiles. Simmer over low heat 15 minutes or until fish is done and the sauce is thick. Garnish with lemon and parsley.


© Shufunotomo Co., Ltd., Japan 1975

Кисель, Бапбка из твoрoга c oрехами и мë дом (Kiseli, bapka iz tvaraga su arekhami i miydom) (Kisel and Babka with Cottage Cheese)

May 5, 2021

Kisel

4 servings

You will need
4 oz. canned pineapple
3 oz. canned pear
⅓ cup canned fruit juice
⅓ cup white wine
½ cup water
1 ½ oz. cornstarch
4 tablespoons sugar
juice of ⅓ lemon
2 tablespoons grenadine

Dice 2 pineapple rings and set aside. Combine the remainder of the pear and fruit juice and purée in a blender.

Add the wine, water, cornstarch, sugar and grenadine to the puréed mixture; pour into a pot, mix well and heat until thickened. Finally add the lemon juice and diced pineapple. Let cool, and then chill in the refrigerator. Serve in a glass dish.

Babka

4 servings

You will need
6 oz. cottage cheese
4 teaspoons flour
1 small egg
2 tablespoons milk
1 ⅔ tablespoons honey
1 tablespoon sugar
1 ½ tablespoons melted butter
1 ½ tablespoons chopped walnuts
little grated lemon rind
1 ½ tablespoons butter for plate

Fruit sauce:
3 oz. canned apricots
½ cup canned apricot syrup
2 teaspoons sugar
1 teaspoon cornstarch

Sieve the cottage cheese. Sift the flour; separate egg and beat the white until stiff.

Add the remaining ingredients and the egg yolk to above.

Add the egg white and grated lemon rind.

Grease 4 custard cups with butter. Pour the above mixture in and steam over low heat 25 minutes, leave the lid slightly ajar.

When cool, unmold. Pour the fruit sauce over.

Fruit sauce: combine the canned apricots and its juice. Pour into a pot, add sugar and cornstarch. Heat, stirring until thickened.


©Shufunotomo Co., Ltd., Japan 1971

Pollo con Langosta (Chicken with Lobster)

May 1, 2021

4 servings

You will need
1 chicken weighing 2lb.
powdered cinnamon
½ cup lard
½ cup oil
1 large onion, chopped
1 bunch of herbs, containing bay leaf, thyme, marjoram, a few leek tops, parsley and a piece dry orange peel; all well tied with a strong thread or twine.
3 or 4 medium ripe tomatoes, peeled and chopped
1 glass old wine
1 small glass dry spirits
1 teaspoon flour
1 live lobster, weighing 2lb.
a few pistils dry saffron
1 large clove garlic, peeled
2 tablespoons toasted and peeled almonds and hazel-nuts
2 tablespoons chocolate
8 rather large, triangular-shaped slices of fried bread
ground pepper
parsley
salt
pepper

Cut the chicken into 8 pieces, sprinkle with salt, pepper and a little cinnamon. Brown, together with chicken liver, in equal parts of lard and oil in a shallow earthenware pot or casserole. When golden, add chopped onion and the bunch of herbs. Stir, and once the onion is tender, add the tomatoes. Stir, and once the onion is tender, add the tomatoes. Fry until the tomatoes lose wateriness, then add the wine and spirits.

Cover the casserole until the wine is reduced by half. Sprinkle with flour, simmer a little then pour on stock or hot water until the pieces of chicken are well covered.

Continue cooking slowly. Cut the lobster, while alive, into 8 pieces, keeping its liver and blood aside. Fry lightly in hot oil. When the chicken is half-cooked, add the lobster in the casserole.

In a mortar, pound the saffron, garlic, almonds and hazel-nuts, the fried chicken liver, the lobster’s liver. When the mixture converted into a smooth paste, add the melted or powdered chocolate. Dilute the paste with the lobster’s blood and the chicken sauce. Add to the casserole in which the chicken and the lobster are cooking.

Salt and pepper to taste. There should not be too much sauce, and once the dish is ready, remove the herbs and serve in the casserole, with the freshly-fried bread all around and a little minced parsley on top.

For special occasions, put the piece of chicken and lobster on a large, heated metal bowl. The pieces of lobster can even be taken out of their shell, keeping the head in the centre of the dish. Strain the sauce and pour over everything. Place the dishes of fried bread around the sides, alternating with lobster claws.


© Shufunotomo Co., Ltd., Japan 1973

Moa Luau (Chicken and Taro Leaves)

April 25, 2021

6 servings

You will need
1 ¼ pounds chicken
1 ½ tablespoons butter
1 ½ teaspoons salt
2 tablespoons fat
2 ½ cups of water
3 bunches luau (60 taro leaves)

Clean and cut the chicken in 1-inch cubes. Heat the fat and fry the chicken until it is brown. Add 1 teaspoon salt and 1 cup of water and simmer the chicken until it is tender.

Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau, butter 1½ cups of water and remaining salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.

Press the excess liquid from the luau, drain the chicken and combine it with the luau. Allow the mixture to come to the boiling point and serve immediately. Fresh or canned spinach may be used in place of the luau.


Shufunotomo Co., Ltd., Japan 1972