Category Archives: Appetizers & Party Foods

Cornflour Mold

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cornflour_mold

Cooking time: 8-10 mins.
Preparation time: 5 mins.
Main cooking utensils: saucepan, bowl or mold

For 4 people you need:
1/3 cup cornstarch
flavoring*
2 1/2 cups milk
2-4 tablespoons sugar

*Flavorings: Add few drops vanilla or other extracts to the milk; add coloring; add rind of a lemon to the milk – do not use the juice otherwise it will curdle: add 2 tablespoons cocoa powder to the cornstarch; add 1 tablespoon coffee extract to the milk or use part coffee and part milk.

1. Put the cornstarch in a bowl and blend with a little cold milk.

2. Bring the rest of the milk to a boil, pour over the blended cornstarch.

3. Return to the saucepan with the sugar and cook until thickened, stirring all the time to keep smooth.

4. Rinse out the bowl or mold with cold water, drain but to not dry – mold is then easier to turn out.

5. Pour in mixture and allow to set.

TO SERVE: Turn out and serve with cream, fruit or with jam.

TO VARY: Use scant 2 cups milk only, thicken then cool slightly, stirring well, then add 2/3 cup coffee or whipping cream.

To make an economical mousse:
Use half the amount of cornstarch. When thickened, add 1 envelope gelatin dissolved in 1/4 cup water (do this in a bowl over hot water), cool. then fold in a little whipped cream and 2 stiffly beaten egg whites.

Printed in Canada. @copy; Copyright Paul Hamlyn Ltd 1967

Fish Balls and Fish Pudding

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fish_balls

Cooking time: see Stages 4 and 8
Preparation time: 20 mins.
Main cooking utensils: fish balls, large sauce pan; fish pudding, bowl, wax paper or cloth, steamer, saucepan
Oven temperature: 375°F
Oven position: center

For 6 servings you need:
Fish balls:
2 lb white fish
3 tablespoons salt
3 tablespoons potato flour or cornstarch
3 tablespoons flour
2 tablespoons butter
pinch nutmeg
pinch pepper
3-4 tablespoons milk
3-4 tablespoons cream
2 1/2 cups milk or fish stock
1/4 cup flour or 2 tablespoons cornstarch
2 tablespoons butter
Fish pudding: see stages 6 and 7

1. Fish balls: Grind fish 2 or 3 times until very fine; beat fish and salt for 10-15 minutes until smooth (this will give a salty taste – reduce quantity if wished).

2. Add potato flour, flour, butter, nutmeg and pepper.

3. Add milk and cream gradually.

4. Make into tiny balls and cook these in the milk or fish stock for 15 minutes.

5. Blend the 1/4 cup flour or 2 tablespoons cornstarch with the milk or fish stock and thicken to make a sauce and add the butter.

6. Fish pudding: Grind 2 lb. white fish 2 or 3 times until very fine.

7. Add 1/4 cup melted margarine or butter, then stir in 2 eggs, one at a time, season, add 2 tablespoons potato flour or cornstarch, and 3 tablespoons milk.

8. Put in bowl and cover. Steam for 45 minutes or bake at 375°F for 30 minutes in dish of water.

TO SERVE: Hot, garnished with shrimp or prawns.

Picture also shows a delicious start to a meal: open sandwich of shrimp or prawns, served with salad.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Prawn and Grape Cocktail

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prawn_and_grape_cocktail

No cooking:
Preparation time: 10 mins
Main utensils: 4 sundae glasses or small dishes

For 4 servings you need:
small piece of lettuce
2-3 tomatoes
2/3 cup mayonnaise
scant 1/4 cup fruit
flavored bottled sauce
small bunch white grapes
1 cup peeled prawns or shrimp

Garnish:
2 fairly thick lemon slices
sprigs parsley

*If using frozen prawns or shrimp allow to defrost at room temperature. to hasten the process put the package of frozen prawns or shrimp in cold water – NOT hot.

1. Wash the lettuce, shake dry and shred finely. this is important as the cocktails are served with a small teaspoon and small fork and the lettuce is difficult to manage in large pieces.

2. Cut the tomatoes into wafer thin slices, choose tomatoes that are not too large.

3. Blend the mayonnaise and the sauce, add enough of the latter to give a pleasant ‘bite’ to the mixture.

4. Slit the grapes carefully and remove any seeds with the tip of a sharp knife.

5. Put the lettuce and tomatoes into the glasses and top with some of the dressing.

6. Add the grapes, prawns or shrimp, and more dressing.

7. Halve the lemon slices and top each cocktail with half a lemon slice and parsley.

TO SERVE: As cold as possible.

TO VARY: Used diced melon or grapefruit segments instead of grapes.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972.

Party Picnic Loaf

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party_picnic_loaf

Preparation time: 20 mins.
Main utensil: bread knife

For 1 large loaf:
Suggested fillings:
a) cream cheese blended with crushed pineapple, nuts, or olives
b) liver sausage blended with a little cream cheese or butter
c) chicken, shrimp, egg, or salmon salad
d) cottage cheese blended with chopped chives, celery, or green pepper and seasoning

butter
1 cup cream cheese or small curd cottage cheese
1 cup salted peanuts

Garnish:
cucumber
parsley or watercress

1. Choose and prepare three of the suggested fillings.

2. Remove all the crusts from the loaf, then slice lengthwise to give four long slices.

3. Spread three slices with butter; sandwich the slices together with the different fillings.

4. Coat the top and sides, not the ends, with the cream cheese or cottage cheese, softened and blended with a little milk if necessary; press the chopped salted peanuts against the sides.

TO SERVE: Garnish with cucumber and parsley before serving for an outdoor buffet. To carry on a picnic wrap the loaf in foil before coating and take the cream cheese or cottage cheese and chopped peanuts in screw-topped jars to put on just before serving.

TO VARY: Use one slice white bread then one slice brown bread.

TO STORE: In the refrigerator

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Molded Shrimp Salad

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molded_shrimp_salad

2 envelopes unflavored gelatine
1 1/2 cups skim milk yogurt
1 cup low calorie mayonnaise
1/2 cup chili sauce
2 tablespoons lemon juice
2 tablespoons finely chopped green onion
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
2 lb shelled deveined shrimp, cooked
1/2 cup chopped celery
Lettuce

1. Sprinkle gelatine over 1 1/2 cups cold water in medium saucepan; left soften – about 5 minutes. Bring to boiling, stirring until gelatine is dissolved.

2. Set pan in bowl of ice cubes until gelatine is cold; stir once or twice.

3. Add yogurt, mayonnaise, chili sauce, lemon juice, onion, salt, and tarragon to gelatine; mix until well blended. Refrigerate or place over ice, stirring occasionally, until mixture is consistency of unbeaten egg white.

4. Set aside and refrigerate 8 shrimp, for garnish. Cut remaining shrimp into 1/4 inch pieces. Add chopped shrimp and celery to yogurt mixture; mix well. Turn into chilled, 2-quart mold or 8 individual molds.

5. Refrigerate until set – about 6 hours or overnight.

6. To serve: Run small spatula around edge of mold; dip mold in warm water for a few seconds. Unmold onto crisp lettuce. Garnish edge with whole shrimp.

Makes 8 servings; 228 calories each.

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

Chicken Terrine De Luxe

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chicken_terrine_de_luxe

Cooking time: 1 hour for stock, 1 1/2 hours for terrine
Preparation time: 30 mins.
Main cooking utensils: saucepan, 2-lb. loaf pan, pan for water
Oven temperature: 300-325°F.
Oven position: Center

For 8-10 servings you need:
3 1/2 – 4 lb. roasting chicken with the giblets *
seasoning
bouquet garni
1/2 lb. lean ham
2/3 blanched almonds
3 tabelspoons brandy
1/4 cup whipping cream
1/4 cup butter

*Omit the giblets for milder flavored stock.

1. Cut the raw chicken flesh from the bones: keep the chicken skin.

2. Simmer the bones and giblets with seasoning, bouquet garni, and water to cover in the pan for 40 minutes.

3. Remove lid, boil until only 2/3 cup stock is left. Strain carefully.

4. Cut the breast into neat slices, grind all the rest of the meat with the ham.

5. Blend with half the stock, coarsely chopped nuts, brandy, cream, and seasoning.

6. Spread a generous layer of butter over the sides and bottom of the tin.

7. Arrange a third of the sliced chicken and stock on this then half the ground mixture.

8. Add another third of the sliced breast and stock and the rest of the ground mixture.

9. Top with the last of the sliced chicken, stock, chicken skin, and butter.

10. Cover with foil, stand in a pan of col water and cook at temperature given.

11. Remove from the oven, put a weight on top, leave to cool; if any stock rises to top of the pan pour this away. Remove chicken skin when cold. Serve sliced with toast and salad.

Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1972

Shamrock & Shamrock Sandwiches

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shamrock

Shamrock Sandwiches

St. Patrick’s Day is a bully time to give a party, whether you’re Irish or not. And whether or not you’re Irish you’ll appreciate the robust taste of Irish whisky any time of the year. It seems curious to add a liqueur such as crème de menthe to Irish whiskey; but try it, along with the smashing cocktail sandwiches, and you’ll be in fro two agreeable surprises.

Thin sliced white sandwich bread
2 medium cucumbers, peeled, seeded, and finely chopped
1/4 cup finely chopped onion
1 cup mayonnaise
2 cups finely chopped parsley
Shamrocks, if available, for garnish or fresh watercress or parsley sprigs

Cut desired number of 3-inch bread rounds from sandwich bread. Spread bread rounds lightly with mayonnaise on both sides and on edges of rounds. Place on wax paper on tray and refrigerate 1 hour.

Press chopped cucumber in cheese cloth or food strainer to drain excess fluid; place in mixing bowl with chopped onion. Add mayonnaise by tablespoonfuls to make lightly sticky.

Spoon cucumber-onion mixture onto bread rounds and top with bread rounds; roll top, bottom, and sides of sandwiches in chopped parsley to coat; secure with cocktail skewer. Place on serving tray.

Refrigerate, lightly covered with plastic wrap until serving time. Serve garnished with sprays of shamrocks or parsley or watercress sprigs.

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

Salmon Party Ball

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salmon_party_ball

1 16-ounce can salmon
1 8-ounce package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley
Assorted crackers

Drain and flake salmon, removing bones and skin. Combine salmon, cheese, lemon juice, onion, horseradish, salt and liquid smoke; mix. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a ball; roll salmon ball in nut mixture. Chill. Serve with assorted crackers. Trim plate with cherry tomatoes and parsley, if desired. Makes 3 cups spread.

Caraway-Cheese Stack-Ups

1 3-ounce package cream cheese, softened
1 2 1/4 ounce can deviled ham
1/4 teaspoon caraway seed
1/4 teaspoon grated onion
6 slices American cheese

In bowl mix cream cheese, deviled ham, caraway seed, and onion. Spread half of the mixture on 2 slices of the American cheese. Stack with filling sides up; top with third slice of cheese. Repeat with remaining deviled ham mixture and cheese slices. Wrap and chill. To serve cut cheese stacks in half. Cut each half into eight triangles. Serve on wooden picks. Makes 32 triangles.

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

Ham Snacks

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ham_snacks

Deviled Ham Rolls

Mix 4 cans (4 1/2 ounces each) deviled ham and 3/4 cup finely chopped olives; chill until firm. Shape mixture into 4 rolls. Blend 4 packages (3 ounces each) cream cheese, softened, and 1 tablespoon plus 1 teaspoon prepared mustard; spread over rolls. Cover; chill at least 2 hours.

Deviled Puffs

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal Flour
4 eggs
3 cans (4 1/2 ounces each deviled ham)
1 tablespoon horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup dairy sour cream

Heat oven to 400°. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.

Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft.

Mix deviled ham, horseradish, pepper, onion salt and sour cream; chill. Cut off tops of puffs; remove filaments of soft dough. Fill each puff with rounded teaspoonful ham mixture. 6 dozen appetizers.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

New Year’s Eve Bubbly & Cassoulet

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new_year_bubbly

Cassoulet, the French triumph over baked beans, is an enviable dish to serve at a New Year’s party; if you plan ahead, you will reserve 2 cups of the Christmas goose meat to lend an inimitable touch to the cassoulet. Ham Madrielene and Russian Salad complement Cassoulet most favorably for a New Year’s Eve buffet dinner to serve 24.

2 pounds dried Great Northern beans
12 cups water
3 pounds pork sausage links
2 pounds boneless beef chuck, cut into 1 inch cubes
1 pound bacon, chopped
2 cups cooked goose meat
4 cups chopped onion
6 cloves garlic, minced
2 teaspoons rosemary
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon cayenne
2 cups dry red wine
3 cups bean liquid
2 cups tomato paste

Wash beans; place in stock pot and add water; bring to boil. Boil 2 minutes only; remove from heat and let stand 1 hour. Bring to low boil and simmer until tender; about 3 hours. Drain beans. Preheat oven to 350 F.

Cut sausage links in half and brown in skillet; remove and drain. Brown beef and bacon; drain. Place beef, bacon, goose, onions, garlic and seasonings in 6-quart casserole; add wine and bake in 350F oven 1 hour.

Add beans, sausage, and tomato paste. Stir lightly; add 1 cup bean liquid; bake, covered 1 1/2 hours or until beans are tender. For crisp crunchy top, bake uncovered last 30 minutes.

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