You will need 3 oranges, peeled and thinly sliced 2 tart apples, cored and thinly sliced 1 cup cooked, sliced beets (reserve liquid) 1 cup pineapple slices or chunks 2 bananas, peeled and sliced 4 large radishes, thinly sliced 1 head lettuce, shredded ½ cup peanuts, chopped ½ cup pine nuts, chopped (optional) Seeds of 1 pomegranate, or ¾ cup fresh cranberries Dressing: ½ cup sugar 4 tablespoons vinegar 1 cup reserved beet liquid
Arrange lettuce on a large platter. Alternate fruits and beets attractively over the lettuce. Sprinkle with chopped nuts and pomegranate seeds. Just before serving pour on dressing.
Preparation time: 15 min. Cooking time: about 1 hr.
Luscious caramels make a welcome gift at Yuletide. They can be made a week to 10 days ahead of presentation, as long as they are wrapped airtight and stored for the interim in a cool, dark place.
For 64 candies (about 1½ lbs.) you will need:
2 cups sugar ¾ cup light corn syrup ½ cup (¼ lb.) butter or margarine 2 cups half-and-half ½ cup finely chopped walnuts 1 tsp. vanilla
Preparation:
In a large heavy saucepan combine sugar, corn syrup, butter and half of the cream. Heat to boiling over medium heat, stirring constantly.
Stir in remaining cream, nuts and vanilla. Cook over medium heat, stirring occasionally, until mixture reaches a temperature of 244°F. on a candy thermometer (small amount dried into very cold water will form a firm ball). As mixture becomes thick, stir constantly.
Immediately pour mixture evenly into a well buttered 8-inch-square pan. Let stand until cool.
Cut into 1-inch squares. Wrap individually in waxed paper or plastic film.
Cooking time: see stage 5 Preparation time: mincemeat 35-40 mins., mince pies depending upon dough used Main cooking utensils: deep pay pans, cookie cutters
For 8-12 servings you will need: For 2½ lb. mincemeat: 1 apple scant cup shredded suet ½ cup brown sugar finely grated rind of 1 lemon juice of 1 lemon generous 3 cups mixed dried fruit scant cup chopped candied peel scant cup blanched almonds ½ teaspoon cinnamon 1 teaspoon mixed spice ½ teaspoon grated nutmeg 4 tablespoons rum, brandy, or whiskey
Pastry: Basic pie dough made with 2 cups all-purpose flour, etc., or puff paste made with 2 cups all-purpose flour, etc.
Peel the apple, grate coarsely, the mix with the other ingredients. Put into clean jars, seal down.
Roll out dough, cut rounds to fit into deep patty pans.
Put in mincemeat.
Cover with smaller round of pastry, brush edges with water, seal together. Make a slit in the top of each to allow the steam to escape.
Bake as follows, basic pie dough – approximately 20 minutes in the center of a 425-450°F. oven. Puff paste – 20 minutes in center of 450-475°F. oven, reducing heat slightly after 10 minutes if necessary.
TO SERVE: Hot or cold. They may be dusted with granulated or sifted confectioners’ sugar.
TO VARY: Mix mincemeat with fruit juice instead of rum, but the mincemeat will not keep so well.
Preparation time: 15 min. Cooking time: about 15 min.
Easily-made, this unusual confection is wonderful as a holiday treat. Include it with other candies for a welcome gift.
For about ¾ lb. of candy you will need: ½ cup pure maple syrup or maple blended syrup ½ cup sugar 1 Tbsp. Butter or margarine ½ tsp. Cinnamon ¼ tsp. Ginger ⅛ tsp. each ground cloves and allspice Dash salt 1½ cups pecans
Preparation:
In medium saucepan, combine syrup and sugar.
Bring to boiling over medium heat, stirring until sugar is dissolved.
Using a candy thermometer, cook syrup without stirring until temperature reaches 236°F or the softball stage.
Remove from heat. Add butter, spices, and salt.
Stir in nuts, then beat with spoon until syrup begins to thicken and becomes slightly creamy in color.
Spread on waxed paper, separating nuts with a fork.
Cooking time: 6-8 hours Preparation time: 45 mins. Main cooking utensils: 1 or 2 ovenproof bowls, foil or wax paper
For 12-16 servings: 1 cup all-purpose flour 1 cup fresh soft bread crumbs 1 teaspoon each mixed spice, cinnamon, and nutmeg Scant cup shredded suet ½ cup brown sugar 1 dessert apple, grated 1 small carrot, grated ¾ cup chopped candied peel 2 eggs Scant cup currants 1⅓ cups raisins ¾ cup seedless white raisins Scant ½ cup chopped prunes or dried apricots 1 cup chopped, balanced almonds Grated ring of ½ lemon Juice of ½ lemon Grated ring of ½ orange 1 tablespoon corn syrup or molasses ⅔ cup ale, beer, or milk
Mix all ingredients together and leave overnight, then stir again wishing hard for good luck.
Put into the greased bowl(s), cover with foil or wax paper. Alternatively cover the top with a flour and water paste (mix 2 cups flour to a paste with water).
Steam or boil for time given, allowing longer time for one pudding. Remove wet covers as soon as pudding is cooked, then put on dry covered and re-steam for 2-3 hours on Christmas morning.
TO SERVE: With brandy butter made by creaming ½ cup butter, 1½ cups sifted confectioners’ sugar and 3 tablespoons brandy.
TO STORE: In a cool dry place.
Preparing fruit for Christmas cooking: If washing the fruit allow it to dry at room temperature for 48 hours.
For a winter birthday or the hottest day in summer! Go on an around-the-house explorer’s party, ending at the North Pole with box lunches, sugar snow, funny little gnomes and Igloo Cake.
1 package of our devils food cake mix 1 package of our fluffy white frosting mix 1 ounce unsweetened chocolate ¼ teaspoon shortening
Bake cake in 2 layer pans, 8 x 1½ inches, as directed on package. Prepare frosting mix as directed on package.
Cut layers into halves to make 4 semicircles; put halves together with frosting to form igloo. Place cake upright on cut edge on serving plate or tray. Frost top and sides of igloo.
Melt chocolate and shortening over low heat. Using teaspoon, drizzle melted chocolate on top and sides of igloo in parallel crisscross lines to make ice block squares. Surround igloo with sprinkling of granulated sugar for snow.
Into each box lunch, tuck a whole carrot, an apple, a small chocolate bar for quick energy and at the last minute, 2 hot crusty fish sticks. Stories about penguins, polar bears and walruses will keep the children happy during lunch.
Cooking time: 1 hour Preparation time: 15-20 mins. Main cooking utensils: 1-quart ovenproof dish, deep baking pan Oven temperature: 375°F Oven position: center
For 4-8 servings you need*: ½-¾ lb. calf or pork liver ¼ lb. bacon 2 tablespoons butter ¼ cup flour ⅔ cup milk Seasoning 1 egg 2 teaspoons grated onion 1-2 teaspoons sherry (optional) ½ teaspoon salt ½ teaspoon pepper
*Serve with salad for 4 people or as an hors d’oeuvre or sandwich filling for larger number.
Wash the liver. Take away the sinews and veins, cut liver and chop or grind three times then grind bacon with liver.
Make a thick sauce or butter, flour, and milk, stirring well; add seasoning.
Mix the liver and bacon thoroughly with the sauce and egg.
Add grated onion and sherry then season with salt and pepper.
Place mixture in a greased dish. Place this is in a pan filled with water, cover with foil or greased wax paper, and cook until firm.
TO SERVE: With hot toast and butter, as an hors d’oeuvre
TO VARY: Use chicken or other poultry liver. For coarse pâté grind only once.
TO STORE: Melt little butter, pour over pâté. This prevents it drying. Pâté will keep some time in a refrigerator, so it is worth making a large quantity – this pâté is creamy so keeps particularly well.
Pastry for single-crust pie (see Divider Card No. 20) ½ cup packed brown sugar ½ cup water 2 tablespoons butter or margarine 1 tablespoon cornstarch 1 teaspoon ground cinnamon ¼ teaspoon salt 4 cups sliced, peeled cooking apples 1 tablespoon lemon juice 1 slightly beaten egg 1 cup canned pumpkin ½ cup granulated sugar ½ teaspoon ground ginger ¼ teaspoon salt ⅛ teaspoon ground cloves 1 5⅓ ounce can (⅔ cups) evaporated milk Unsweetened whipped cream
Prepare and roll out pastry. Line a 9-inch pie plate. Flute edge high; do not prick. Bake in 450° oven for 5 minutes. Cool.
For filling, in medium saucepan combine brown sugar, water, butter or margarine, cornstarch, cinnamon, and 1/4 teaspoon salt. Cook and stir over medium heat till mixture comes to boiling. Stir in sliced apples. Cover and cook over medium heat for 5 to 6 minutes or till apples are crisp-tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread the hot apple mixture evenly in the bottom of the partially baked pastry shell.
In mixing bowl combine egg, pumpkin, granulated sugar, ginger, the remaining 1/4 teaspoon salt, and cloves; mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apples. To prevent over browning, cover edge of pie with foil. Bake in 375° oven for 20 minutes. Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean. Cool pie thoroughly on rack. Serve with whipped cream. Cover; chill to store.
4 to 5-pound chuck roast Salt and pepper 2 tablespoons oil 1 medium onion, chopped ¼ cup soy sauce ¼ cup Sherry wine 1 tablespoon brown sugar &Frac12; teaspoon ginger powder or 2 teaspoons fresh ginger root, crushed ¼ cup canned brown gravy sauce 6 carrots, cut in half 1 small can water chestnuts
Trim fat from meat and season with salt and pepper. Brown meat in oil in a large skillet or dutch oven. Sauce onions while browning meat. Combine soy sauce sherry, brown sugar, ginger and brown gravy sauce; pour over cooked meat, cover with tight lid and cook for 2 hours, or until tender. During last 45 minutes of cooking, add carrots and water chestnuts.
SERVES 6 PREPARATION TIME: 2 HR. , 30 MIN. Approximate Calories per serving… 500
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