Author Archives: iamsurly

Old-Fashioned Chicken Pie

5-pound ready-to-cook stewing chicken, cut up
3 cups water
1 medium-sized onion, sliced
Handful of celery tops
1 tablespoon salt
¼ teaspoon pepper
1 bay leaf
½ cup flour
1 tall can (1⅔ cups) evaporated milk
2 cups cooked, sliced carrots
1 pound cooked small white onions
1 recipe Baking Powder Biscuits, see Index C

Place chicken in large kettle with next 6 ingredients. Cover and bring. toa boil; simmer 1½ to 2 hours or until tender. Remove chicken from broth; cool. Strain the broth; cool. Remove chicken from the bones; leave meat in rather large pieces.

Skim fat from broth; measure ½ cup fat and 2⅓ cups broth. Heat the ½ cup fat in a large saucepan; blend in four. Slowly add and stir in the 2⅓ cups broth and the milk. Cook and stir until sauce thickens. Add chicken, carrots, and onions, and more salt and pepper to taste; reheat. Pour into a 3-quart baking dish. Prepare biscuit dough and cut with a cutter in any desired shape. Arrange the uncooked biscuits on top. Bake in very hot oven, 450°, 20 to 25 minutes, or until biscuits brown. Makes 6 to 8 servings.

NOTE: Remaining broth may be frozen and used later for making soup.


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

Curried Turkey Open-Facers

1 large red apple, cored
Lemon juice
12 thin slices cooked turkey
2 tablespoons turkey broth or water
½ of a 10¾-ounce can (⅔ cup) condensed cream of chicken soup
¼ cup dairy sour cream
3 tablespoons milk
2 teaspoons curry powder
6 slices French bread, toasted

Cut apple into thin wedges; brush with lemon juice. In skillet heat turkey in broth, covered for 4 to 5 minutes; turn slices once. Meanwhile, in saucepan combine soup, sour cream, milk, and curry powder; heat through. Place 2 slices turkey and 3 apple wedges atop each slice of bread; spoon sauce over. Makes 6 servings.

PEACHY-BEEF SANDWICHES

¼ cup low-calorie mayonnaise-type dressing
1 tablespoon chili sauce
1 tablespoon finely chopped dill pickle
4 slices Italian bread
4 teaspoons low-calorie mayonnaise-type dressing
4 lettuce leaves
4 thin slices cooked roast beef
4 juice-packed peach halves

In a small bowl combine the ¼ cup mayonnaise-type dressing, chili sauce, and dill pickle. Cover and refrigerate. Before serving, toast bread and spread one side of each slice with 1 teaspoon mayonnaise-type dressing. Arrange one lettuce leaf, one slice roast beef, and one peach half on each. Drizzle some of the dressing mixture over top of each. Makes 4 servings.


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

Blomkål Med Currysås (Cauliflower With Curry Sauce)

Cooking time: approximately 30 min

Ingredients: (4 pers.)
1 large head of cauliflower
Water
Salt
1 packet frozen peas
2 hardboiled eggs

Sauce:
1 tablespoon margarine
2 tablespoons flour
1-2 teaspoons curry
approximately 3 dl vegetable broth
1 egg yolk
½ dl cream
1½ hg frozen shrimp
salt
white pepper
cut dill

Preparation:
1. Clean the cauliflower head and cook it until just and evenly soft in lightly salted water.
2. Fry margarine and curry for the sauce, stir in the flour, and dilute with vegetable broth a little at a time. Let the sauce cook for a few minutes.
3. Heat the sauce with the egg yolk stirred in the cream. Mix in the prawns and take the pan off the heat. Season to taste.
4. Place the cauliflower on a heated plate and pour the curry sauce over it. Sprinkle with dill.
5. Garnish with halved hard-boiled eggs and peas.

Approximately 325 calories per portion.


Translation from original Swedish via Google Translate


© Hamlyn Group/Hemmets Journal AB S/C/1

Gästgivarsmörgås (Innkeeper’s Sandwich)

Cooking time: approx. 20 min

Ingredients (4 pers.)
2 hectograms beef sirloin
1 egg yolk
approx. ½ deciliter cream
1 tablespoon chopped beetroot
1 tablespoon chopped onion
1 tablespoon capers
salt and white pepper
4 slices white bread
3 tablespoons butter or margarine
4 eggs
8 anchovy fillets

Preparation:
1. Mix together the mince with egg yolk and cream.

2. Mix in finely chopped beetroot, onion, capers, salt and pepper.

3. Sparingly spread butter on the bread slices.

4. Put 1/4 of the stuffing on each sandwich and shape with your hands.

5. Fry the mince side first, but not too quickly.

6. Then flip the sandwich and let the bread side soak up the frying fat.

7. Fry the eggs lightly and place a couple of anchovies around each yolk.

8. Garnish each steak with anchovy fillets.

9. Serve with a green salad.


Translation of original Swedish recipe card courtesy of Google Translate.


© Hemmets Journal AB S/B/3

Cabbage Schnitzel (Shnitszeli iz kapusty)

4 servings

You will need
1 ⅔ lb. cabbage leaves
3 oz. ham
½ onion
3 tablespoons butter
1 cup milk
3 oz. white bread with crusts trimmed and cut into long strips
1 egg
little MSG (monosodium glutamate) (optional)
1 egg, mixed with 1 cup milk
little bread crumbs
butter or vegetable oil
1 ¼ cups Béchamel sauce
salt
pepper

Garnish:
4 carrots, glazed
4 small-sized tomatoes
pickled red cabbage
½ cup green peas

Slice both cabbage and ham in long strips. Chop the onions. Sauté them in butter. Add the milk, cover and simmer over low heat.

When vegetables are tender, turn off heat and cool. Add the bread, 1 egg, salt, pepper and MSG. Form 2 patties per person.

Dip the patties in the beaten egg and then in the bread crumbs twice. Heat vegetable oil and butter in a frying pan and brown them over medium heat. Lower heat, cover and cook, taking care not to burn.

Arrange the schnitzel with tomatoes, grazed [SIC] carrots, pickled red cabbage and green peas. Serve with hot Béchamel sauce.


© Shufunotomo Co., Ltd., Japan 1973

Soybeans Italiano

1 cup Tomato Sauce Italiano (below), divided
1½ cups (10-ounce package) frozen chopped spinach
16 ounces cooked, dried soybeans

Bring ½ cup Tomato Sauce Italiano to a boil in a saucepan. Add spinach. Simmer covered, 5 minutes, or until spinach is cooked. Add remaining Tomato Sauce and soybeans. Cook over low heat for 5 minutes, or until heated throughout. Makes 2 dinner servings.

TOMATO SAUCE ITALIANO

4 cups mixed vegetable juice
2 tablespoons wine vinegar
2 packets beef broth and seasoning mix or 2 beef bouillon cubes
1 tablespoon onion powder
Artificial sweetener to equal 4 teaspoons sugar
5 peppercorns
1 small garlic clove, minced
1 teaspoon basil leaves
½ teaspoon chili powder

Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and cook over low heat, stirring frequently, for 40 minutes, or until mixture is reduced by half. Divide evenly. Makes 4 servings, about ½ cup each.


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

Swiss Steak

2 pounds top round steak, cut 1 inch thick
½ cup flour
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fat or cooking oil
1 can (8 ounces) tomatoes
1 package (10 ounces) frozen peas
2 large onions, peeled and cut into ½-inch slices
Hot cooked broad noodles

Cut the round steak into serving-size pieces. Combine the flour, salt and pepper. Pound the flour mixture into meat, using the edge of a heavy saucer or a meat tenderizer designed specifically for the purpose.

Melt fat in a large skillet over low heat. Put the meat into the skillet and brown it on both sides. Add the tomatoes; cover skillet and cook meat about 1 hour. Add the peas and place onion slices on top of meat. Continue to cook, covered, about ½ hour longer or until meat and onions are fork-tender. Serve on the hot cooked noodles with one or two slices of onion on top of each portion of meat. Pour pan drippings over all. Makes 6 to 8 servings.


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

Rosy Perfection Salad

1 envelope unflavored gelatin
1 ¼ cups cold water, divided
Artificial sweetener to equal ¼ cup sugar
½ teaspoon salt
¼ cup vinegar
1 tablespoon lemon juice
2 cups finely shredded red cabbage, divided
1 cup chopped celery
1 tablespoon chopped pimento
Parsley, to garnish

In small saucepan, sprinkle gelatin over 1/2 cup cold water, to soften. Add artificial sweetener and salt. Stir over low heat until gelatin is dissolved. Remove from heat. Add remaining water, vinegar, and lemon juice. Chill until syrupy. Fold in 1 cup of the cabbage, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. Unmold, garnish with parsley and remaining 1 cup of cabbage. Divide evenly. Makes 4 servings.


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

Spartan Steak

½ cup olive oil
½ teaspoon salt
dash of white pepper
dash of oregano
juice of ½ lemon
1 clove garlic
2 lbs. (5-6 slices) leg of lamb
2 medium tomatoes
2 medium onions
¼ cup melted butter
grated parmesan cheese

Mix olive oil, salt, pepper, oregano, and lemon juice together to make a marinade. Peel and sliver garlic, cut small openings in the meat and insert garlic slivers. Baste with marinade and store in the refrigerator for 1 hour. In between time, clean and slice tomatoes and onions. Heat a skillet and saute lamb steaks until meat is brown on both sides. Remove from pan and set aside. Use the same skillet and saute sliced onion using the leftover marinade. Cover and simmer until cooked. Place lamb steaks on top of sauteed onion and 1 slice of tomato on top of each lamb steak. Spoon 1 tsp. butter over each slice of tomato, dust with grated parmesan cheese, and bake in 350° oven until cheese is light brown. Makes 5-6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE
Spartan Steak/Mint Jelly
Rice-Tomato Sauce
Eggplant
Tossed Salad with Black Olives
French Rolls
Assorted Cookies & Coffee

*4:00pm Prepare steaks and refrigerate
4:15 Clean vegetables
4:30 Make tossed salad
4:45 Cook rice
5:00 Fry eggplant and keep warm
5:15 Cook meat. Heat tomato sauce
6:00 Bon appetit! Enjoy your dinner
After dinner serve assorted cookies and coffee
*May be prepared earlier in the day.


Some day our favorite Steeltown Girl will make this. Follow her culinary misadventures!


©1973 Marjon Promotions Inc. All Rights Reserved.

Chestnut Cream Vacherin

It’s as easy as ABC…

A. Line a baking tray with silicone paper. Whisk the egg whites very stiffly. Add sugar a teaspoon at a time, whisking well after each addition.

B. Draw an 8-inch circle on silicone paper. Use half the meringue to fill circle and smooth it with a knife. Put spoonfuls of remaining mixture on to rest of paper in seven heats. drawing them up to a peak with the handle of a teaspoon. Bake meringues in a very cool oven for 2 hours or until crisp. Remove from oven and leave to cool on a wire tray.

C. Put chestnut purée in a bowl. In another bowl whip cream until it forms soft peaks. Fold cream into purée with sherry if used. Spread filling on to meringue base. Arrange small meringues on the top. Use the marrons glacé to decorate. Serves 4-6.

QUICK TIP
Cooking meringues – it is far better to cook meringues on the slow side, just gently drying them out. (Use the coolest oven in a solid fuel cooker). Too hot an oven causes the sugar to weep out as a syrup, and also makes the meringues over-coloured.


©The Hamlyn Publishing Group LTD