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Polynesian Kabobs

May 22, 2017

Sixteen 1-inch cubes cooked ham or turkey
8 medium mushrooms
1 can (13 1/2 ounces) pineapple chunks, drained (reserve syrup)
1 medium green pepper, cut into 8 pieces
Curry Marinade (below)
1 tablespoon cornstarch
2 tablespoons sugar
2 cups hot cooked rice

On each of 8 metal skewers, alternate ham cubes, mushrooms, pineapple chunks and green pepper pieces. Place in baking pan, 13x9x2 inches; pour Curry Marinade over kabobs. Marinate 30 minutes, turning once. Heat oven to 425°. Bake kabobs 20 to 25 minutes, basting frequently with marinade.

In small saucepan, combine cornstarch and sugar. Add enough water to reserved pineapple syrup to measure 1 cup; stir into cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Drain off 3/4 cup Curry Marinade from kabobs. Stir into pineapple sauce; heat through.

Arrange kabobs on rice; pour some of the pineapple sauce on kabobs. Serve with remaining pineapple sauce. 4 servings.

Curry Marinade: Stir together 1 cup salad oil, 1/2 cup vinegar or lemon juice, 2 tablespoons minced onion, 2 teaspoons curry powder, 1 teaspoons salt and 1/4 teaspoon cloves.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Haddock and Prawn Casserole

May 19, 2017

Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: casserole
Oven temperature: 375°F
Oven position: center

For 4 people you need:
4 pieces fresh haddock
1 1/4 cups fish stock-see stage 1
1/4 cup butter
1 onion
1 red sweet pepper*
1-2 cups mushrooms
seasoning
1 small can kernel corn
1 1/4 cups prawns or shrimp

Garnish:
parsley

*Or well drained canned pimiento

1. Skin the haddock, put the skin in a saucepan with water and simmer for 25 minutes – strain off 1 1/4 cups as stock.

2. Heat the butter and fry the sliced, peeled onion for 3 minutes.

3. Chop the flesh of the red sweet pepper, discard seeds and core, add to the onion and cook for further 10 minutes.

4. Put the fish, onion, pepper, whole or sliced mushrooms, fish stock into the casserole, season well.

5. Cover and bake for 20 minutes in the oven, then removed lid, add drained corn and the shelled prawns – save a few unshelled for garnish.

6. Complete cooking, then garnish with the unshelled prawns and parsley.

TO SERVE: Hot with vegetables or a salad and fresh bread and butter.

TO VARY: Other white fish may be used – omit the corn, add peas or chopped green sweet pepper, fried as red pepper.

To skin fish: Did a sharp knife in a little salt. Make a cut at tail end of fish. Gently ease the flesh away from the skin.


Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Chicken Kiev

May 18, 2017

1 1/2 tablespoons imitation (or diet) margarine
1 1/2 teaspoons chives
1 slice enriched white bread
1 (6-ounce) boned and skinned chicken breast
2 tablespoons skim milk

Combine margarine and chives. Roll into finger shape about 2-by-1/4 inches. Chill in freezer 30 minutes. Put bread in blender and run at medium speed to make fine crumbs. Spread crumbs in an even layer in shallow baking pan. Bake at 350°F (moderate oven) for 6 minutes, or until crumbs are brown.

With mallet or flat side of knife, flatten chicken breast to 1/8-inch thickness between sheets of waxed paper. Place margarine “finger” on long side of chicken breast; roll lightly, folding in sides. Secure with toothpicks.

Pour milk into a small bowl. Dip rolled chicken breast in milk, then in crumbs. Repeat. Sprinkle with any remaining milk or crumbs. Place in individual casserole. Bake at 375°F (moderate oven) for 45 minutes. Serve at once. Makes 1 luncheon serving.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Tuna-Eggplant Poseidon

May 9, 2017

1 medium eggplant
2 teaspoons lemon juice
1 teaspoon salt
12 ounces drained, canned tuna fish, flaked
1/2 cup tomato purée
1/2 teaspoon basil
1/4 teaspoon onion powder
1/4 teaspoon paprika

Cut eggplant in half lengthwise. Scoop out pulp, leaving a thin shell; dice pulp. Cook diced pulp with lemon juice and salt in boiling water to cover for 8 minutes, or until tender; drain. Mix 1 cup cooked eggplant with tuna, tomato purée, basil, onion powder, and paprika; mix lightly. Divide mixture evenly and spook into eggplant shells. Bake at 425°F (hot oven) for 5 minutes. Makes 2 dinner servings.

NOTE: Save any unused eggplant for another time. Store, tightly covered in refrigerator.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Chicken Chaud-Froid Salad

April 28, 2017

Cooking time: few mins. to heat water for aspic.
Preparation time: 20 mins. and time for sauce to stand
Main utensils: palette knife, pastry brush, wire rack

For 4 people you need: 4 portions cooked chicken

Chaud-froid sauce:
2 teaspoons gelatin
1/3 cup very hot water
2/3 cup mayonnaise

Garnish:
tomato
cucumber
watercress

1. Trim away skin from chicken, and remove bones if using leg joints.

2. Dissolve the gelatin thoroughly in hot water.

3. Cool slightly, then stir into the mayonnaise and allow to being to thicken VERY SLIGHTLY – do not allow to become too stiff.

4. Stand with chicken on the wire rack with a plate or tray underneath.

5. Spread or brush the half set sauce over the chicken until completely coated – any drips should be spooned up and used.

6. Leave to set, then remove from the wire rack.

TO SERVE: Arrange on a dish with sliced tomato, cucumber, and watercress.

TO VARY: Instead of mayonnaise a very well flavored white sauce can be used. Or use chicken stock in place of the hot water.
Cooked salmon can be coated in the same way, use fish stock instead of water.


Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Creme Marrons

April 25, 2017

2 egg whites
1/2 pint double cream
4 level tablespoonfuls sweetened chestnut purée
1 tablespoonful coffee liqueur
marrons glacés
ratafias

1. Whisk egg whites until stiff
2. Whisk cream until it holds its shape.
3 Mix together the chestnut purée, liqueur and 1 oz. chopped marrons glacés. Fold into cream (reserving a little for decoration) with egg whites. Pile into glasses. Decorate with stars of piped cream, topped with ratafias. Arrange 1/2 a marron in the center of each.


SUGGESTED MENU
17/Ham and Pineapple Cocktail Set 1
39/Osso Buco, Rissoto Rice, Chicory Salad Set 2
61/Créme Marrons Set 4
Numbers refer to other Good Housekeeping Cards


Printed in Gt. Britain by Ritchie/Dickson Ltd.

Brunch Eggs with Creamed Salmon

April 18, 2017

Preparation time: about 20 min.

Attractive and delicious for brunch or luncheon, this flavorful dish also might be served for a late Sunday or holiday breakfast. For variety try muffins made with part whole wheat flour.

For 4 servings you will need:

1 can (7 3/4 oz.) salmon
Milk
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon-style mustard
4 Tbsp. minced celery
2 Tbsp. chopped chives
1/8 tsp. salt
2 English muffins, split
4 warm hard-cooked eggs, halved
Chopped fresh parsley or dill
Lettuce and tomato slices

For 2 servings:
Half of the ingredients

For 8 servings:
Double the ingredients but use 1 large can of salmon

Preparation:

1. Drain liquid from salmon and add enough milk to make 2 1/4 cups. Flake salmon and mash round bones. Set aside.

2. Melt butter in heavy saucepan. Blend in flour, 1/2 tsp. salt and black pepper. Remove from heat. Stir in liquid.

3. Return to low heat and cook, stirring, until thickened. Add salmon and keep warm.

4. Toast muffin halves. Spread with mustard. Top with celery, chives and sprinkle with salt.

5. To serve, arrange 2 egg halves, round side up, on each muffin half. Top with the salmon sauce. Sprinkle with parsley or dill. Serve with lettuce and tomato slices.


© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.