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Zucchini-Tomato Molds

February 22, 2018

Preparation time: 20 min.
Cooking time: 5 min.
Chilling time: 2 to 3 hrs.

Quick, easy and refreshing in warm weather, these molds are also inexpensive.

For 4 servings you will need:

1 can (14 oz.) stewed tomatoes
1 envelope unflavored gelatin
1 tsp. each seasoned salt, sugar and parsley flakes or 1 Tbsp. fresh minced parsley
1/8 tsp. instant minced garlic
1/4 tsp. dried oregano leaves, crumbled
Dash hot pepper sauce
1 cup shredded zucchini (1 small)
Lettuce for garnish
Mayonnaise, salad dressing or sour cream

Preparation:

1. Drain juice from tomatoes into saucepan. Sprinkle with gelatin. Place over low heat about 5 min. stirring, until gelatin is dissolved.

2. Remove from heat. Add salt, sugar, parsley flakes or fresh parsley, garlic, oregano and hot pepper sauce, mixing well. Cool.

3. Meanwhile, cut tomatoes into small pieces. Add zucchini and cooled liquid. Mix well.

4. Divided among 4 individual molds or custard cups. Chill for 2 to 3 hrs. or until firm.

5. Unmold on lettuce-lined plates. Serve with mayonnaise, salad dressing, or sour cream.

Good served with: Cottage cheese, sliced cucumbers and Melba toast.

For 8 servings: Double the ingredients


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

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Avocado-Beet Salad

February 15, 2018

Preparation time: 15 min.
Chilling time: 2 to 3 hrs.

Your guests will be surprised to find that the pretty jelled filling in this avocado salad is puréed beet. It is easy to make for a party if you prepare the beet filling the night before.

For 4 servings you will need:
2 ripe avocadoes
Lemon juice
Lettuce leaves
Sliced green onion

Beet filling:
1 can (8 oz.) julienne beets
1 envelope unflavored gelatin
2/3 cup orange juice
1 Tbsp. mayonnaise –
Salt and black pepper to taste

Tips: You must make the beet filling in advance. Serve leftover beet filling on lettuce topped with sliced green onions and a dollop of sour cream.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients.

Preparation:
1. Cut avocados in half. Remove seeds. Squeeze lemon juice over cut edges.

2. Carefully spoon Beet Filling into center of avocados.

3. Arrange on lettuce-lined salad plates. Sprinkle green onion over tops.

Beet Filling:

1. Drain liquid from beets into small saucepan. Stir in gelatin and heat until dissolved.

2. In blender or food processor, combine the gelatin mixture with the beets, orange juice, mayonnaise, salt and black pepper. Whirl until smooth.

3. Pour into small bowl. Chill until firm, 2 to 3 hrs.

4. When serving, use a tablespoon to scoop out portions to fill the seed area of the avocado halves.


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

Guacamole Mold

February 6, 2018

Preparation time: 20 min.
Chilling time: 2 hrs. to overnight

Serve this mold as a salad, cut into serving sized pieces and arranged on lettuce or as an appetizer in a ring mold accompanied by salty, crispy whole wheat crackers.

For 4 salad servings or 8 appetizer servings you will need:

1/4 cup cold water
1 pkg. unflavored gelatin
1/4 cup boiling water
1 large avocado, peeled and pitted
1 1/2 Tbsp. lemon juice
1/2 cup sour cream
3/4 tsp. salt
3/4 tsp. chili powder
1/8 tsp. hot pepper sauce
Lettuce leaves and lemon wedge, optional
Crackers, optional

Tips: For larger servings than 8, make the recipe twice as most blenders or food processors cannot handle larger amounts.

Preparation:
1. Place the cold water and gelatin into blender or food processor with steel blade in place. Mix until gelatin is throughly moistened. Let stand 2 to 3 min.

2. Add the boiling water and process 10 seconds. Add avocado, lemon juice, sour cream, salt, chili powder and hot pepper sauce. Process until smooth and creamy.

3. Brush small ring mold lightly with vegetable oil. Pour in mixture. Cover and chill until set, 2 hrs. to overnight.

4. To unmold, dip quickly in warm water. Slide butter knife in on one edge to release vacuum. Place serving platter over mold and invert. Garnish center of mold with lettuce leaves and lemon wedge and serve as a salad or with crackers as an appetizer.

For 8 servings:
Double the ingredients and pour in a 4-cup ring mold.


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

Tuna Waldorf Salad

February 1, 2018

2 3-ounce packages lime-flavored gelatin
1 3/4 cups boiling water
2 cups cold water
1 unpeeled apple, thinly sliced
1 cup chopped unpeeled apple
1/2 cup diced celery
1/2 cup broken pecans
Lettuce
2 6 1/2-or 7-ounce cans tuna, chilled, drained, and broken into large pieces
● ● ●
1 cup mayonnaise or salad dressing
2 tablespoons lemon juice
1 tablespoons milk

Dissolve lime-flavored gelatin in boiling water. Stir in the cold water; chill till partially set. Spoon part of the mixture into a 5 1/2-cup ring mold. Arrange unpeeled apple slices in gelatin around bottom; chill. Fold chopped apple, celery, and pecans into remaining gelatin. Hold at room temperature till gelatin mold is almost set, then carefully spoon over top of first layer. Chill till firm. Unmold gelatin onto lettuce-lined place. Fill center of ring with chilled tuna pieces. Blend together mayonnaise or salad dressing, lemon juice, and milk. Drizzle some dressing over tuna. Pass remaining dressing with salad. Makes 6 servings.


©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Chicken Livers in Sherry

January 29, 2018

1-1/2 lbs. chicken livers
2 tbsp. butter
2 tbsp. oil
1/4 cup chopped onion
2 tbsp. flour
salt and pepper
1 10-oz. can beef gravy
1 tbsp. tomato paste
1/3 cup sherry
1 4-oz. can mushrooms
2 tbsp. chopped parsley

Pick over the chicken livers; cut out any filament and black or green spots. Dry on paper towels. Heat butter and oil in skilled; saute onions. Add chicken livers, saute until brown. Remove livers from skillet. Add flour to drippings, blend well. Add beef gravy, tomato paste and sherry, cook, stirring, until mixture boils and thickens. Season with salt and pepper./ Just before serving, add livers, mushrooms and parsley to sauce. Heat gently but thoroughly. Serve on toast, in rice ring or noodle ring. Makes 6 servings.

Suggested Menu and Preparation Schedule
Chicken Livers in Sherry
Tomato Aspic and Avocado
Steamed Celery and Carrots
Clover Leaf Rolls
Honeydew Melon with Lemon

Early in the day or the day before prepare Tomato Aspic. Refrigerate. Bake or buy Clover Leaf Rolls.

4:00pm  Cut Melon and Lemons: Prepare Salad Greens. Refrigerate.
*4:30  Cook Rice, pack into well buttered Ring Mold. Set Aside.
*4:45  Prepare Chicken Livers in Sherry up to /
5:30   Place Rice Ring in pan of water in 350° Oven
5:35   Cook Celery and Carrots
5:40   Combine Livers, Mushrooms and Sauce. Heat.
5:45   Heat Rolls, Garnish Tomato Aspic with Salad Greens and Avocado
6:00   Bon Appetit! Enjoy Your Dinner!
After dinner serve Honeydew Melon with Lemon
*May be prepared earlier in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


© 1972 Marjon Promotions Inc. All Rights Reserved

Sweet and Sour Fish

January 25, 2018


INGREDIENTS:-
One fish (about 1 1/2 lb; use either yellow fish or garoupa)
2 tbsps oil
Oil for deep frying
Seasoning for fish:-
1 tsp. salt
1/2 tsp. glutamate
1 tbsp. cornflour
1 1/2 tbsps. dry sherry

Sweet and sour sauce:-
1/3 cup white vinegar
3 tbsps. tomato sauce
1/2 cup sugar
1/2 tsp salt
1/2 cup water
1/4 cup diced onions
1 big red pepper (diced)
1 tbsp. cornflour
1 tbsp. oil

METHOD:-
1) Wash fish and dry thoroughly with clean cloth
2) Cult slanting slits along the fish.
3) Marinate fish with seasoning.
4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).
5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.
6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.


(Copyright Reserved)

Fish Rice (Taimeshi)

January 22, 2018

Preparation time 10 minutes
Cooking time 40 minutes
To serve 4

You will need

1 lb. rice
1 1/2 pints water
4 tablespoons sake (Japanese rice wine) (See Card No. 20)
1/2 teaspoon salt
3 1/2 teaspoons soy sauce
1/2 lb. sea bream or turbot
3 tablespoons sugar
1 sheet nori (dried seaweed)

Prepare the rice 1 hour before cooking. Wash and put into a thick pan with the water, 2 tablespoons sake, 1/4 teaspoon salt and 1 1/2 teaspoons soy sauce. When ready to cook, bring to boiling point; reduce the heat, cover and cook for 10-12 minutes. Turn off heat and leave to stand for 15 minutes, then put into a bowl. While rice is cooking, cook the bream in boiling salted water. Drain, remove skin and bones, wrap in a cloth and rub lightly until the fish flakes. Put the fish into a pan with the sugar, 2 tablespoons sake, 2 teaspoons soy sauce and pinch of salt. Cook, stirring briskly to prevent the fish sticking, until it becomes dry. Put the fish over the rice. Hold the nori over the head for a few minutes to crisp, then cut in thin strips and sprinkle over the fish.

Variation
Chrysanthemum rice balls
Kikka nigiri

Preparation time 10 minutes
Cooking time 45 minutes
To serve 4

You will need

1 lb. rice; 1/2 lb. sea bream or turbot
3 1/2 tablespoons sugar
2 tablespoons sake (Japanese rice wine); salt
red food coloring (cochineal); 1 egg
1/4 teaspoon salad oil; chrysanthemum leaves

Cook rice as in fish rice. Cook bream in boiling salted water. Remove skin and bone, wrap in a cloth and rub lightly until the fish flakes. Put 3 tablespoons sugar, 2 tablespoons sake and pinch of salt into a pan. Add a few drops of cochineal and the fish and cook, stirring briskly to prevent sticking until the fish is dry. Beat the egg, add pinch of salt, 1/2 tablespoon sugar and salad oil. Put into a pan and scramble. Divide the rice into 12 portions and roll into balls. Wring a cloth tightly out of cold water. Divided the fish into 12 portions. Put one portion on the cloth and one ball of rice on top. Gather up the ends of the cloth and squeeze tightly. Make an indentation in the centre of the ball with the finger, then remove the cloth. Fill the hole with scrambled egg, press together. Make other balls in the same way. Arrange on a plate, garnish with chrysanthemum leaves.


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