Author Archives: iamsurly

Nature’s Macaroons

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Ingredients

1/2 cups sesame seeds
3 egg whites, at room temperature
1 cup raw sugar
3 tablespoons honey
1 cup wheat germ
1/2 cup unsweetened macaroon coconut
2 tablespoons rice polishings
1 teaspoon almond extract
1 cup blanched almonds

Directions

Preheat oven to 325°.  Put sesame seeds in a pan and lightly brown, stirring constantlyand watching carefully to avoid burning. Beat egg whites until they reach a soft peak. Gradually add sugar and honey, while beating. Beat until mixture has stiff peaks. Mix wheat germ, coconut, rice polishings, sesame seeds and fold into the egg mixture. Add almond extract. Drop by teaspoon fuls onto a lightly buttered and floured cookie sheet. Place an almond on top of each cookie. Bake for 20 minutes or until lightly browned.

Yields: 5 dozen cookies

Approximate calories per serving: 40

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Three Pineapple Salads

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1. Pineapple-Mint Bites

Fresh pineapple
Fresh mint leaves

Wash pineapple, do not peel or remove top.  Cut pineapple in quarters, remove core. Carefully cut each quarter free of shell; cut the fruit in 1/2 inch slides crosswise and return to shell.  Top each slice with a leaf of mine speared with a cocktail pick.

2. Pineapple-Strawberry Boats

Fresh pineapple
Fresh strawberries, washed and hulled

Wash pineapple, do not peel or remove top.  Cut pineapple in quarters.  Carefully cut each quarter at shell line and under core to free fruit, leaving core attached to shell.  Cut fruit in large cubes and replace in shell – alternating each cube with a fresh strawberry.

3. Tropical Fruits On The Half Shell

Fresh pineapple
Fresh peaches, sliced
Bananas, sliced
Papaya, sliced
Preserved kumquats
Lime slices, Maraschino cherries, sliced almonds

Wash pineapple and cut in half do not peel or remove top. Carefully cut fruit from shell; reserve shell. Discard core and dice fruit.  Combine diced pineapple, peaches, bananas, papaya, and kumquats and pile into shells. Garnish with lime slices, cherries and sliced almonds.

Helpful Hint: Any combination of fruits in season – including apples, oranges and grapes – can be incorporated into this salad. Shredded coconut can be used. Chopped Macadamia nuts can replace almonds.  If preserved kumquats are omitted, an ounce of rum or kirsch can be added to fruit melange.

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY  ©1973

Fresh Fruits

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FRESH FRUITS AVAILABLE MONTHLY

Available practically year-round: Avocadoes, bananas, lemons, oranges. Available September through March: Apples.

January – grapefruit, pears, tangerines

February – grapefruit, pears

March – grapefruit, pineapples, rhubarb, strawberries

April – grapefruit, rhubarb, strawberries

May – grapefruit, limes, pineapples, rhubarb, strawberries, watermelons

June – apricots, blueberries, cantaloupes, cherries, honeydews, peaches, pineapples, plums, mangoes, strawberries, watermelons

July – apricots, berries, cantaloupes, cherries, grapes, honeydews, limes, mangoes, nectarines, peaches, plums, strawberries, watermelons

August – blueberries, cantaloupes, grapes, honeydews, limes, nectarines, peaches, pears, plums, watermelons

September – – grapes, honeydews, pears, prunes

October grapefruit, grapes, pears, persimmons, pomegranates

November – coconuts, cranberries, grapefruit, grapes, limes, papayas, persimmons, pineapples, pomegranates, tangelos, tangerines

December – coconuts, cranberries, grapefruit, grapes, limes, papayas, pears, persimmons, pineapples, tangelos, tangerines

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Creamed Shellfish in Rice Ring

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Ingredients

4 cups cooked rice
1/2 cup chopped parsley
1/3 cup butter or margarine
1 pound fresh scallops, washed and halved
1/2 cup flour
1 1/2 cups milk
1 cup light cream
3/4 cup dry white wine
2 drops Tabasco sauce
1/4 cup grated Parmesan cheese
1 pound cooked crabmeat
1 pound cooked shrimp.

Directions

Preheat oven to 350°. Combine rice with parsley and pack in an oiled ring mold. Set in a pan of water and bake 10 minutes. Meanwhile, melt butter in a large heavy pan. Saute scallops slowly; remove from pan and set aside. Stir flour and salt into butter and cook over low heat 3 minutes. Slowly stir in milk, cream, wine, and Tabasco. Cook, stirring until sauce thickens; add Parmesan. Fold in scallops, crabmeat and shrimp; heat through. Invert rice mold on a serving platter; fill center of ring with creamed shellfish. Nice served with cooked green beans surrounding the rice ring.

Serves: 8

Preparation time: 1 Hour

Approximate calories per serving: 425

Suggested Menu

Garden Salad
Shellfish in a Rice Ring
Green Beans
Lemon Meringue Pie

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Stuffed Tomato Salad

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Ingredients

6 large tomatoes
1 pound cooked shrimp, cut into small pieces
2 tablespoons lemon juice
1 1/2 cups boiled, cubed potatoes
2 hard-cooked eggs, diced
2/3 cup diced celery
2 tablespoons sliced green onion
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons prepared mustard
Salt and pepper
Lettuce, radishes, olives

Directions

Cut tomatoes in sixths, leaving bottoms intact. Pour lemon juice over shrimp. Combine shrimp, potatoes, eggs, celery and green onions. Blend mayonnaise, sour cream and mustard; mix with salad ingredients. Season to taste with salt and pepper. Stuff tomatoes with salad mixture and serve on a bed of lettuce. Garnish with sliced radishes and olives.

Serves: 6

Preparation time: 40 minutes

Approximate calories per serving: 325

Suggested Menu

Stuffed Tomato Salad
Assorted Relishes
Creamy Cheese Pie

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Brown Rice and Fruit Ring

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Ingredients

¾ cup dried apricots
¾ cup dried figs
¾ cup dried peaches
¾ cup dried dates
½ cup golden raisins
Apple Juice
2 cups brown rice
1 teaspoon cinnamon
½ cup butter
¾ cup whole pecans
1 teaspoon salt
Mint leaves

Directions

Coarsely chop dried fruit and soak in apple juice to cover until plump, preferably overnight. Drain. Cook rice according to package directions. Mix all ingredients together and pack into a well-buttered mold. Bake 10 minutes in a 350° oven. Let sit 5 minutes to cool slightly and unmold on serving dish. Garnish with whole pieces of fruit and mint leaves.

Serves: 20

Preparation time: 1 Hour

Approximate calories per serving: 250

Suggested Menu

Relish Plate
Roast Turkey
Brown Rice and Fruit Ring
Brussels Sprouts
Pumpkin Custard

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Barley Casserole

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Ingredients

1/2 cup butter or margarine
1 pound mushrooms, sliced
1 1/2 cups chopped onion
1 pound medium barley
5 cups chicken broth
4 ounces egg noodle spirals, cooked
1 teaspoon salt
1/4 teaspoon pepper
Pinch of saffron (optional)

Directions

Preheat oven to 350°. Melt 1/4 cup butter in a large skillet. Saute mushrooms for 3 to 4 minutes; remove mushrooms, add remaining butter and saute onion until transparent. Add barley and lightly brown, while stirring. Add 2 1/2 cups broth, noodles and seasonings. Bake in a greased casserole, covered for 30 minutes. Remove from oven; when cooled, wrap and freeze.

To serve: Add remaining 2 1/2 cups broth to casserole, cover and bake for 2 hours. Uncover during last 30 minutes. To prepare without freezing: add all of the broth at one time; cover and bake 1 1/2 hours (uncover during last 30 minutes.)

Serves: 10

Preparation time: 3 hours

Approximate calories per serving: 300

Helpful Hint: It may be practical to prepare this recipe in two smaller casseroles to use for smaller groups.

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

San Francisco Bean Salad

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Ingredients

4 slices bacon
1 cup onion, thinly sliced
1 cup fresh mushrooms, sliced
2 cups canned green beans, drained
1/2 cup reserved bean liquid
1 tablespoon soy sauce
1 tablespoon wine vinegar
2 tablespoons cornstarch
1 tablespoon honey
1/4 cup slivered blanched almonds

Directions

Fry bacon until crisp, remove from skillet and set aside. Drain off all but 2 tablespoons of drippings. Saute onion and mushrooms until just tender but crisp. Add drained beans to skillet. Blend bean liquid, soy sauce, vinegar, cornstarch and honey. Pour into skillet and cook over low heat until sauce thickens slightly. Add slivered almonds and stir. Place in serving dish and top with crumbled bacon.

Serves: 6 to 8

Preparation time: 45 min

Approximate calories per serving: 80

Suggested Menu

Roast Beef
Baked Potatoes
San Francisco Bean Salad
Orange Sherbet

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Beef Stroganoff

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Ingredients

3 pounds top round, cut in 2×2 1/2 inch strips
3 tablespoons oil
1 1/2 cups finely chopped onion
4 cups sliced fresh mushrooms
1/4 cup flour
2 cups beef broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dill weed
2 cups sour cream

Directions

In a large skillet, or Dutch oven, brown meat in oil. Remove. Cook onions in drippings until transparent; add mushrooms and cook for 2 minutes longer. Blend flour with 1/4 cup broth and add to pan. Add beef broth gradually, stirring constantly. Add salt, pepper, dill weed and dill seed; cook, stirring, until thickened. Stir in meat. Cool and pack in either on container to serve eight or two containers to serve four.

SERVING DAY: Heat in covered pan in a 375° oven 1 hour or until heated through. Add sour cream and gently heat (do not boil)

Serves:8

Preparation time: 1 hour 45 min

Approximate calories per serving:410

Suggested Menu

Tomato Cucumber Salad
Beef Stroganoff
Green Beans with Almonds
Buttered Noodles
Apple Dumpling

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Breaded Turkey Breast

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Ingredients

1 1/2 pounds turkey breasts
1 egg
1 teaspoon water
1 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1/4 cup butter or margarine
1/4 teaspoon rosemary
1/3 cup Sherry wine
2 tablespoons lemon juice

Directions

Preheat oven to 325°. Cut turkey breasts in serving size pieces. Beat egg and water. Dip turkey in beated egg and roll in mixture of bread crumbs, salt, pepper, oregano and rosemary. Brown lightly in butter. Place in baking pan, drizzle with wine and lemon juice. Bake for 1 hour or unti tender.

Serves:4

Preparation time: 1 hour 30 min

Approximate calories per serving: 450

Suggested Menu

Breaded Turkey Breast
Rice Pilaf
Creamed Peas
Spiced Peaches
Lemon Chiffon Pie

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973