Author Archives: iamsurly

Champagne Cup and Artichoke-Tomato Mousse

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12 artichoke bottoms
½ cup lemon juice
1 cup beef broth
1 cup tomato juice
1 package unflavored gelatin
½ cup heavy cream
½ teaspoon dillweed
1 teaspoon Worcestershire sauce
1 dash hot sauce

If using fresh artichokes, cook whole in large kettle(s) in lightly salted water 30-35 minutes or until leaves pull easily away from body of artichoke; remove water and drain; when cool enough to handle remove leaves and save for another use (see below); cut out bottom; discard choke. Sprinkle bottoms lightly with lemon juice and chill.

If using canned artichoke bottoms, remove from cans, drain, and place on serving platter; sprinkle lightly with lemon juice and chill.

Dissolve gelatin in beef broth and tomato juice, place in saucepans and bring to boil, stirring frequently; chill until mixture begins to thicken; beat cream until stiff peaks form; fold into tomato-beef mixture and stir in seasonings.

Spoon tomato mousse into artichoke bottoms; chill well to set thoroughly before serving.

Yield: 12 appetizers.

Note: Cooked artichoke leaves may be chilled and arranged, petal fashion around a bowl of your favorite dip and used as dippers, or spread with mayonnaise and topped with shrimp. Only the soft meat at the bottom of the leaf is edible.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Eggplant with Sesame Sauce

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Oriental and Mediterranean eggplants are about 5 inches long and 1½-2 inches in diameter. Elongated in shape and are excellent for busy cooks since they cook quickly. Eggplants are low in calories.

Prepare this subtly flavored sauce ahead for ease in serving.
3 Tablespoons toasted sesame seeds, ground coarsely
3 Tablespoons sugar
3 Tablespoons rice wine vinegar (Japanese type)
1 Tablespoon soy sauce (Japanese shoyu)
1 teaspoon salt
dash MSG (optional)

Put all ingredients into a bowl. Mix well, or easier yet, first grind sesame seeds in blender slightly and add balance of ingredients. Twirl a short while. Pour over cooked eggplant.

8 eggplants, small Oriental or Mediterranean variety

Trim ends of unpeeled eggplants and make several long slashes on lenghwise [SIC] surface for speed in frying. The skin protects oil from penetrating the inside which makes the vegetable exceedingly fat-free when cooked.

Heat frying pan with a thin layer of light vegetable oil. When about 350°F. add eggplants and fry until soft. Turn them occasionally. Cook about 4 minutes. Drain on paper towels. Keep warm. To serve split eggplants open at one lengthwise slash and pour sauce over vegetables. Enjoy!

Serves 4

©️Shufunotomo Co., Ltd. Japan 1974

Salmon Sandwich Bake

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12 slices sandwich bread
¼ cup soft butter or margarine
2 teaspoons prepared mustard
2 cans (7¾ ounces each) red salmon, drained
1 cup shredded Cheddar cheese (about 4 ounces)
¼ cup sliced pimiento-stuffed olives
1 small onion, chopped (about ¼ cup)
1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of shrimp soup
¼ cup milk
Dill pickles

Toast bread; trim crusts. Mix butter and mustard; spread over 1 side of each bread slice. Arrange 6 slices bread buttered sides up in ungreased baking dish, 11¾ x 7½ x 1¾ inches.

Heat oven to 350°. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread. Mix soup and milk; pour evenly on and around sandwiches. Bake uncovered until hot and bubbly, 25 to 30 minutes. Serve with dill pickles.

©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Noodles with Pesto Sauce

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1 cup chopped parsley, packed
1 tablespoon dried basil leaves
1 teaspoon salt
⅛ teaspoon white pepper
2 cloves garlic, crushed
½ cup olive oil
2 tablespoons butter or margarine
2 tablespoons boiling water
¾ cup grated Parmesan cheese
¼ cup finely chopped walnuts, or whole pine nuts
1 pkg (8 oz) thin spaghetti or noodles, cooked as package label directs

  1. In small bowl, combine all ingredients except spaghetti. Beat with fork to combine thoroughly.
  2. Place well-drained hot spaghetti in large bowl.
  3. Pour sauce over spaghetti and toss lightly to coat thoroughly.
  4. Serve with additional Parmesan cheese, if desired.

Makes 4 servings.

Note: Pesto will keep in the refrigerator for several days. Cover with thin layer of oil and store in covered jar. Let it warm to room temperature before using. It may also be frozen.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Big-Wheel Burger Skillet

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1 tablespoon instant minced onion
½ cup milk
1½ pounds ground beef
1 slightly beaten egg
½ cup quick-cooking rolled oats
2 teaspoons salt
¼ teaspoon coarsely ground pepper
Kitchen bouquet
1 8-ounce can (1 cup) spaghetti sauce with mushrooms
1 8-ounce can (1 cup) kidney beans
Buttered, toasted French bread slices

Soak onion in milk 5 minutes; mix in ground beef, egg, rolled oats, salt, and pepper. Mound in 10-inch skillet. With wooden spoon handle, score 5 or 6 wedges. Brush top lightly with kitchen bouquet.

Combine spaghetti sauce and kidney beans (with liquid). Pour over meat mixture. Simmer uncovered 20 to 25 minutes or till done. Serve wedges on French bread slices; spoon sauce over. Serves 5 or 6.

©️ Meredith Corporation, 1969. All Rights Reserved. Printed in the United States of America. First Printing

Chicken Tetrazzini

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Courtesy Cambell Soup Company, Fine Arts Meats-Fish-Fowl PAD #26, 1968

Cauliflower in Yoghurt

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Preparation time: 2 hours 5 minutes
Cooking time: 30-35 minutes
To serve: 4

You will need
1 medium-sized cauliflower
3 onions
1 clove garlic
½ teaspoon ginger powder
½ pint (U.S. 1¼ cups) yoghurt
1 teaspoon sugar
1 teaspoon salt
1½ oz. Cooking fat
¼ pint (U.S. ⅝ cup) hot water
1 teaspoon garam masala (see Card No. 2)

Divide cauliflower into flowerets. Slice 1½ onions finely. Mince the other 1½ onions, garlic and ginger. Put the yoghurt in a bowl, add the minced ingredients, sugar and salt and beat with an egg beater. Marinate the cauliflower in the yoghurt mixture and leave for 2 hours. Make sure that the yoghurt covers the flowerets all over. Heat the fat and fry the onions golden, add the cauliflower, all the yoghurt and hot water. Simmer until cauliflower is tender. Sprinkle with garam masala.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Beef Stroganoff

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2 pounds beef tenderloin
Butter or margarine
1 tablespoon flour
1 cup beef stock or bouillon
½ pint sour cream
3 tablespoons tomato paste
¼ cup grated onion
1 teaspoon salt
⅛ teaspoon pepper

Cut the beef in ¼ inch slices with a sharp knife. Heat 2 tablespoons butter in a large saucepan. Add and stir in the flour. Cook and stir, over low heat, until mixture bubbles and is smooth. Slowly add and stir in the beef stock. Cook and stir until the mixture begins to thicken, then boil 2 minutes. Add sour cream alternately with tomato paste, a little at a time, stirring constantly. Simmer mixture, without boiling, about 10 minutes, stirring often.

Meanwhile heat 3 tablespoons more butter in a large skillet. Add the beef and brown well, turning to brown evenly. Add the onion, salt and pepper. Cook 10 minutes longer, stirring occasionally. Add the meat mixture to the cream mixture and simmer 3 to 5 minutes longer. If desired, serve the Beef Stroganoff with Kasha (buckwheat groats) or rice. Makes 6 servings.

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

Coffee Mold

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Cooking time: few mins. to soften gelatin.
Preparation time: few mins.
Main cooking utensils: bowl, saucepan

For 4 servings you will need:
1 envelope unflavored gelatin
1½ cups strong hot black coffee
Sugar substitute to taste
½ cup milk

  1. Blend gelatin with the hot coffee and sugar substitute to taste, stirring until the gelatin has dissolved.
  2. Pour 1 cup of the mixture into mold rinsed with cold water and leave to set.
  3. Add milk to remaining ½ cup coffee gelatin mixture to give a total of 1 cup. Keep this in a warm place so that it does not become set.
  4. When the clear layer set, pour cold milk and coffee gelatin mixture gently over it.

TO SERVE: Turn out and serve with yogurt if wished.

TO VARY: An even lower calorie sweet can be made by using skimmed milk (44 calories for 1/2 cup).

TO STORE: In refrigerator

Approximate calories:
Gelatin – 34 for 1 envelope
Milk – 85 for 1/2 cup.

©️ Copyright Paul Hamlyn, Ltd. 1967

Egg and Shrimp Curry

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Cooking time: 30-35 mins.
Preparation time: 30 mins.
Main cooking utensil: saucepan

For 4-8 people you need:
⅔ cup shredded coconut
1¼ cups boiling water
1 onion
1 medium apple
¼ cup butter
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons tomato paste
Juice of 1 lemon
3 tablespoons molasses
1 teaspoon salt
2½ cups shrimp
6-8 hard cooked eggs

Accompaniments:
Boiled rice, yogurt, cucumber, diced potato, green sweet pepper, paprika, tomato, onion rings, peanuts, bananas, lemon juice

  1. Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
  2. Chop and fry peeled onion and apple in the butter until golden.
  3. Add flour and curry powder and cook gently for 1 minute.
  4. Remove from heat, gradually blend in liquid.
  5. Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
  6. Cover pan, simmer gently for 10-15 minutes.
  7. Add peeled shrimp and halved, shelled eggs.
  8. Heat for a further 5-10 minutes.

TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice.
Serves 4 as a main dish, 8 as hors d’oeuvre.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1967