Category Archives: Appetizers & Party Foods

Steamed Prawn Dumplings (Har Gow)

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steamed_prawn_dumplings

Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4-6 minutes

You will need
2 prawns
2 tablespoons chopped pork fat
pinch salt
1 teaspoon sherry
1 teaspoon gingelly* oil
1/2 teaspoon monosodium glutamate
6 oz. Chinese wheat starch
hot water

Clean the prawns. Cut pork fat and prawns into small pieces and pound them into a paste. Add salt, sherry, gingelly oil and monosodium glutamate, mix well. Put the wheat starch on a board and make a depression in the centre and add hot water drop by drop, mixing until it becomes a paste. Place paste in a basin an steam for 5 minutes. After steaming remove the paste an form into a roll as soon as you can. Cut into 12 pieces. Press each into rounds about 2 1/2-inches in diameter. Divide the prawn paste between them, fold them like a half moon and pinch the edges together into a Dutch bonnet shape. (See photograph.) Steam for 15 minutes and serve hot.

* Blogger’s note: Gingelly oil is another name for sesame oil.

©Shufunotomo Co., Ltd., Japan 1968. English text © Shufunotomo Co., Ltd., Japan 1968

Terrine aux Aromates (Herb Pâté)

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terrine

Preparation time: 20-30 minutes
Cooking time: 1 hour
To serve: 4

You will need
1 lb. spinach or 10 oz. carton frozen spinach
1 lb. lean belly pork, minced
4 oz. cooked ham, diced
1 heaped tablespoon mixed chopped fresh herbs (parsley, chevril, basil, marjoram, etc.)
2 oz. onion, finely grated
1/2 clove garlic, crushed
1 level teaspoon salt
ground black pepper
1/4 level teaspoon grated nutmeg
1 egg
4 rashers mild streaky bacon

A rough textured green flecked and herb flavored pâté. Cook prepared fresh of the frozen spinach in boiling salted water, drain and press as dry as possible. Chop finely or mince with the pork. Into a basin put the spinach, pork, ham, herbs, onion, garlic, salt, pepper, nutmeg and egg. Mix very thoroughly. Press into 1 1/2 pint capacity oven-proof dish. Remove the rind from the rashers of bacon and lay them on top of the mixture in the dish. Cover and stand in a baking tin with hot water to reach halfway up the dish. Cook in centre of a pre-heated moderate oven (350° F. or Gas Mark 4), for about 1 hour. When cold, cover and mature in refrigerator for 24 hours.

Serve from the terrine, garnished with olives and herbs when available.

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

Champignons à la Grecque, Oeufs à la Toulonnaise

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champignons

Champignons à la grecque
Mushrooms stewed in oil and wine

Preparation time: 5 minutes
Cooking time: 10-12 minutes
To serve: 2-4 (depending if other dishes are served)

You will need
4 tablespoons olive oil
4 tablespoons water
2 tablespoons white wine
1 tablespoon lemon juice
1 level tablespoon chopped onion
1 level teaspoon tomato purée
1/2 bay leaf
salt and ground black pepper
8 oz. small button mushrooms

Put all ingredients except the button mushrooms into a pan and allow to simmer for 5 minutes. Wash the button mushrooms (if large cut into halves or quarters) and add to the ingredients in the pan. Simmer for 6-8 minutes, stirring occasionally. Drain the mushrooms and arrange in a shallow dish. Reduce liquid to syrupy consistency by boiling rapidly for minute or two, pour over mushrooms. Serve cold, alone, or in a mixed hors d’oeuvre.

Oeufs à la Toulonnaise
Hard-boiled eggs Toulon style

Preparation time: 15 minutes
To serve: 3 (more if part of a mixed hors d’oeuvre)
You will need
3 hard-boiled eggs
2 oz. anchovy fillets
1/4 pin (U.S. 5/8 cup) thick mayonnaise

Cut the hard-boiled eggs in half lengthwise and arrange cut side down in a shallow dish. Cut the anchovy fillets into thin strips. If necessary thin the mayonnaise to a thick coating consistency with creamy milk, then coat the eggs. Band each egg with anchovy strips.

Mayonnaise

Preparation time: 10-15 minutes
To serve: 4

You will need
2 fresh egg yolks
1/2 level teaspoon salt
1/4 level teaspoon dry or 1/2 level teaspoon French mustard
1/2-1 tablespoon wine or tarragon vinegar, or lemon juice
about 1/2 pint (U.S. 1 1/4 cups) olive oil

Have all ingredients at room temperature. Put egg yolks in a small pudding basin standing on a folded damp cloth. Add salt, mustard and a few drops of vinegar or lemon juice and beat thoroughly before adding any oil. Use a small wire whisk or wooden spoon for mixing. Have the oil in a measuring jug with lip but add drop by drop from a teaspoon to start, beating all the time. When the mayonnaise thickens half teaspoon of vinegar or lemon juice and increase the flow of oil to an intermittent thin stream, beating continuously. Continue until all the oil is added.

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

Old Fashioned Indoor Weenie Roast

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old_fashioned

What better to go with an Old Fashioned than an old-fashioned weenie roast? This creation, which reached its apex in the mid ‘fifties, fell into low repute as fondue cookery caught on and upstaged it; but recently, as more and more apartment dwellers yearn for the pleasures of outdoor living, the humble indoor weenie roast is coming back into its own.

1 large head cabbage
Frankfurters (or Vienna sausages or smoked frankfurters)
Canned liquid heat
Cabbage-Mustard Sauce (see below)

Trim soiled outer leaves from cabbage head; slice off bottom of cabbage so cabbage sits upright steadily; hollow out top of cabbage to make well for canned liquid heat; place can in well.

Cut frankfurters crosswise into thirds and skewer on 8-inch bamboo cocktail skewers. Spear into sides of cabbage. TO serve, ignite canned heat; invite guests to roast their weenies over flame. Serve with Cabbage-Mustard sauce as dip.

Cabbage-Mustard Sauce

Finely grate cabbage pieces left over from making well in cabbage head; place in saucepan; add 1 cup water and 1/2 cup vinegar; bring to low boil and cook over medium heat 15 minutes. Remove from saucepan and drain; blend in 1/2 cup mayonnaise and 1/2 cup prepared mustard. Serve at room temperature.

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

Quiche Lorraine

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quiche_lorraine

Pastry for one-crust, 9-inch pie shell
2 tablespoons butter
1/2 cup finely chopped onion
1/2 pound bacon, crisply fried and crumbled
1 1/4 cups Swiss cheese, grated
4 eggs
2 cups cream
1 teaspoon salt
1/8 teaspoon pepper

Heat oven to 425°. Prepare pastry, following recipe directions. Roll out 1/8 inch thick and line a 9-inch pie plate. Bake in hot oven 5 minutes. Cool and put in the freezer for at least 1 hour. Sauté onions in butter until transparent. Sprinkle bacon, cheese and onion in bottom of frozen shell. Beat eggs, cream and seasonings; add to pie shell. Put on a flat shelf in freezer; wrap when frozen. To serve: Heat oven to 425° and bake 15 minutes; reduce heat to 350° and bake for 50 minutes or until knife inserted 1 inch from edge comes out clean. NOTE: To bake without freezing, reduce final baking time to 30 minutes.

Serves 6
Preparation time: 2 Hr., 40Min.
Approximate calories per serving… 500

SUGGESTED MENU
Quiche Lorraine
Tomato Cup with Vegetable Salad
Peaches with Cherry Sauce

From the Kitchens of Dorothy Taylor

HELPFUL HINT: Ham or lobster may be substituted for bacon.

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Mousse of Chicken Livers

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mousee_of_chicken_livers

1/2 cup sweet butter
1 large onion, sliced (1 cup)
1 1/4 lb chicken livers
1 hard-cooked egg
1 1/2 tablespoons Cognac
1/2 teaspoon salt
Dash pepper
Chopped green onion (scallions)

1. In 2 tablespoons hot butter in skillet, sauté sliced onion until tender – about 10 minutes. Remove from skillet.

2. Heat remaining butter in same skillet. Add chicken livers, and sauté over medium heat, 30 to 5 minutes, or until golden brown. (Liver should be pink inside.)

3. Put half the sautéed onion, chicken livers, egg, and Cognac in blender; blend at low speed just until smooth. Turn into bowl. Repeat with remainder of onions, livers, egg and Cognac. Stir in salt and pepper. Turn into crock or small bowl.

4. Refrigerate, covered, until well chilled. Turn out of bowl onto serving plate. Garnish with green onion. Surround with toast or crackers.

Makes 3 cups.

Pâtés are always the hit of a cocktail party and this is an especially good one. It makes a great hostess gift, especially welcome during the holidays.

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

Grandmother’s Egg Nog

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randmothers_egg_nog
Preparation time: 30 min.

This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.

For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg

Preparation:
1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.

2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.

3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.

4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Taffy Apples

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taffy_applies

2 cups sugar
2 cups light corn syrup
2 bottles (1 3/4-oz size) cinnamon candies (1/2 cup)
1/2 teaspoon red food color
1/2 teaspoon cinnamon
6 medium red applies (see Note)
6 wooden skewers

1. In medium saucepan, combine sugar, corn syrup, and cinnamon candies with 1 cup cold water.

2. Over medium heat, stir constantly just until sugar and candies are dissolved. (Do not boil.)

3. Add food color and cinnamon; stir to mix well.

4. Bring syrup to boiling; continue cooking, without stirring, to 300F on candy thermometer.

5. Meanwhile, wash apples, and dry well. Remove stem from each; insert skewer partway in stem end, far enough to hold apple firmly.

6. Remove syrup from heat.

7. Working quickly, dip each apple ( holding by skewer) into syrup, to coat completely. Place, skewer end up, on well-greased cookies sheets, to let taffy harden. LEt stand at room temperature until serving.

Makes 6.

Note: Use ripe, red eating apples, such as McIntosh or Delicious.

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

Pork and Herb Terrine

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pork_terrine

Preparation time: about 45 min.
Baking time: 1 hr. 45 min.
Oven temperature: 375°F
Chilling time 4 to 24 hrs.

Elegant, yet economical, this tasty chilled meatloaf can be served in little squares on crisp croutons as an appetizer, in a thick slice on lettuce as a main dish, or with mustard for picnic fare.

For 1 9-by-5-inch loaf or terrine you will need:
1 lb sliced bacon
1 lb. ground lean pork
1 cup minced onion
2 cloves garlic, minced or pressed
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1 Tbsp. dried tarragon leaves
1 tsp. each dried rosemary, oregano, thyme and marjoram leaves
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1/2 cup dry sherry; optional
2 Tbsp. (2 pkgs.) unflavored gelatin
1 cup whipping cream
4 eggs, slightly beaten
1/4 lb. boiled ham, diced 1/2-inch optional
1 bay leaf

Preparation:

1. Line by 9-by-5-inch loaf pan or terrine with bacon, overlapping slightly to cover pan. In skillet try remaining bacon (4 to 6 slices) until crisp. Remove and reserve. Pour out all but 2 Tbsp. fat.

2. Put pork into large mixing bowl. Set aside.

3. Add onion and garlic to bacon fat. Sauté 3 min., stirring. Lower heat. Add spinach and heat through.

4. Add to pork with herbs, seasonings, sherry, if used, gelatin, cream and eggs. Blend well.

5. Spread half the mixture into lined pan. Top with crumbled bacon and ham. Cover with remaining meat mixture, patting down well. Fold bacon lining the pan over the top. Center bay leaf on top.

6. Cover with foil, sealing well. Place in another pan. Add 1-inch boiling water.

7. Bake at 375°F for 1 hr. 45 min. until juices are no longer pink. Remove foil. Weight down. Cool and chill 4 to 24 hrs. before slicing.

MCMLXXXIV My Group Recipes, All Rights Reserved, Printed in Holland

Broccoli with Deviled Eggs

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broccoli_deviled_eggs

1 1/2 pounds fresh broccoli or 2 packages frozen broccoli
4 hard cooked eggs
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/2 teaspoon pepper
Paprika

Wash broccoli, cut off large leaves and a thin slice of the lower stalk. If stalks are thick, slice lengthwise – almost to the flowerets. Place in a skilled, add 1 inch boiling, salted water and cook uncovered for 5 minutes; cover, and simmer 5 minutes longer. Do not overcook – broccoli should be slightly crisp and a bright green color.

Cut off upper 1/3 of egg white. Scoop out yolks and mash together with the cut-off whites. Blend in mayonnaise, mustard, onion salt and pepper. Garnish with paprika.

Combine marinade ingredients. Arrange eggs and broccoli on a platter. Pour marinade over broccoli, refrigerate at least 1 hour before serving.

Serves 4
Preparation time: 30 min.
Approximate calories per serving… 250

NOTE: This versatile dish can be used as a vegetable, an appetizer, or a salad.

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, NY