You will need 8 oz. flour ½ pint boiling water Filling: 14 oz. minced pork 2 tablespoons ham, chopped 2 tablespoons mushrooms, chopped 2 tablespoons hard-boiled egg yolk, chopped 2 tablespoons parsley, chopped 2 teaspoon gingelly oil 2 teaspoons sherry 2 tablespoons soy sauce ½ teaspoon salt 1 teaspoon sugar ¼ teaspoon pepper ¼ teaspoon monosodium glutamate Garnish: 10-20 shelled prawns 10-20 green peas
Mix the boiling water with sifted flour into a noodle dough. Set aside for 20-30 minutes, covered with a damp cloth. Mix minced pork with all ingredients listed under ‘Filling’, and dived into 30 meat balls. Roll the dough out to a to 1-inch in diameter. Cut the roll into 30 balls, and roll each ball out into a 3-inch round.
Put the filling in the centre of the round, and form into a cylindrical shape. Pull out the top of each a little to look like a flower, and put the prawns and green peas on the top. Place. ina steamer, cover and steam for 20 minutes.
You can make as many shapes as you like and garnish with the ingredients as the photographs show.
Nothing could be more magnificent for a dinner party than a crown roast of pork. Juice and roasted to a succulent perfection. It is fitted here with green rice stuffing but other stuffings can be used.
Preparation time: 30 min. Roasting time: about 2 hrs. Oven temperature: 400°F and 375°F
For 6 to 8 servings you will need: 1 crown roast of pork, about 8 to 9 lbs. Salt and black pepper Green Rice Stuffing (recipe follows) Stuffed olives, orange slices and parsley for garnish
Green Rice Stuffing: In skillet, sauté 1 cup thinly sliced green onions. in 2 Tbsp. heated butter or margarine. Cook stirring, for 3 to 5 min. Add 1/2 cup chopped parsley. Cook 2 to 3 min. longer. Add to 4 cups hot, cooked, seasoned rice.
Have butcher prepare a tied crown roast of pork. Wipe with damp paper toweling. Cover tips of ribs with foil to keep them from charring. Rub roast with salt and black pepper. Place in foil-lined roasting pan.
Roast at 400°F for 10 min. Reduce heat to 375°F. Continue roasting, uncovered, for about 2 hrs. or until thermometer registers 175°F to 180°F. Juice should run clear with no trace of rosy color.
Meanwhile, prepare Green Rice Stuffing.
Transfer roast to serving platter. Remove string from roast. Wrap strip of foil around base of roast. Spoon rice stuffing into center. Garnish ribs with stuffed olives skewered in place with toothpicks. Surround platter with orange slices and parsley.
Good served with: Stuffed tomatoes, glazed onions, butter-lemon asparagus, and a lemon soufflé for dessert.
4 (8-oz size) frozen rock lobster tails 2 lb raw shrimp, shelled and deveined 2 pkg (6-oz size) frozen* king crab, thawed and drained 10 tablespoons butter or margarine ⅔ cup flour 2 teaspoons salt ½ teaspoon paprika Dash white pepper 3 to 3½ cups half-and-half (half milk, half cream) 1¼ cups dry white wine
*Or use 2 cans (7½-oz size) king crabmeat, drained
In large kettle, bring 2½ quarts water to boiling. Add lobster tails; return to boiling. Reduce heat; simmer, covered, 8 minutes. With slotted utensil, lift out lobster tails, and set aside until cooled enough to handle.
Return water to boiling. Add shrimp; return to boiling. Reduce heat; simmer, covered, 5 minutes or until tender. Drain.
Drain crabmeat, removing any cartilage and leaving pieces as big as possible.
Remove meat from lobster shells; cut into bite-size pieces.
Melt butter in Dutch oven; remove from heat. Stir in flour, salt, paprika, and pepper until smooth. Gradually stir in 3 cups half-and-half, mixing until smooth.
Bring to boiling, stirring. Reduce heat; simmer 5 minutes.
Add wine, stirring until well combined. Add seafood; stir gently until combined. Cook over low heat until heated through. (Do not boil.) Add more half-and-half if sauce is too thick. Makes 12 servings.
1 can snails, with shells (7 ½-oz can; 1 ½ dozen shells) ½ cup soft butter or margarine 2 or 3 cloves garlic, crushed 1 shallot finely chopped 1 ½ tablespoons finely chopped parsley 1 tablespoon lemon juice ¾ teaspoon salt ¾ teaspoon dried chervil leaves ⅛ teaspoon nutmeg
Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
In medium bowl, combine butter with remaining ingredients; mix well.
Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
To serve: Preheat oven to 400F. Bake snails in shells, uncovered 8 to 10 minutes, or until butter mixture is very bubbly. Serve immediately.
Makes 4 first course or 6 to 8 hors d’oeuvre servings.
2-3 pounds new carrots Butter ¼ pint chicken stock 1 tablespoon sugar Salt 2 eggs 6-8 tablespoons grated cheese Freshly ground black pepper Cooked peas and button onions
Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.
Simmer balanced carrots in 4 tablespoons butter, the chicken stock, sugar, and salt, to taste, until carrots have absorbed the liquid without burning and are tender.
Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and freshly ground black pepper, to taste. Press into a well-buttered ring mould and heat through in a slow oven (350-M3) for 15 minutes. Turn carrot ring out on a heated serving dish and fill centre with cooked peas and button onions. Surround with remaining peas and onions. Serves 6.
You will need 8 eggs 8 tablespoons water salt and pepper butter for frying
Break two eggs into a bowl, beat well with 2 tablespoons water and seasoning. Melt a knob of butter in a frying pan and when hot, pour in egg mixture. Allow the omelette to set and brown on the underside, then fold. Turn on to a serving plate. Make 3 more omelettes in the same way.
Filling: 4 oz. mushrooms 2 oz. butter 1 oz. flour 1/2 pint milk salt and pepper parsley and tomato slices for garnish
Melt butter in pan and saute sliced mushroom for 1 minute. Add flour and cook for 1 minute. Remove from heat and stir in milk. Return to heat and bring to boil, stirring. Season to taste. Divide mixture into four and put filling in omelette before folding. Garnish with parsley and tomato slices.
¼ cup dehydrated onion flakes ¼ cup onion bouillon 2 cups cooked eggplant 1 medium green pepper, finely chopped 2 medium tomatoes, chopped Artificial sweetener to equal 1 teaspoon sugar 1 garlic clove, minced 2 tablespoons lemon juice 2 teaspoons salt Lemon slices, to garnish Nutmeg, to garnish
Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.