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.
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!
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.
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
In small bowl, combine all ingredients except spaghetti. Beat with fork to combine thoroughly.
Place well-drained hot spaghetti in large bowl.
Pour sauce over spaghetti and toss lightly to coat thoroughly.
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.
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.
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.
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
Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
Chop and fry peeled onion and apple in the butter until golden.
Add flour and curry powder and cook gently for 1 minute.
Remove from heat, gradually blend in liquid.
Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
Cover pan, simmer gently for 10-15 minutes.
Add peeled shrimp and halved, shelled eggs.
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.