You will need 1 lb. minced beef 1 large or 2 medium-sized onions seasonings ½ teaspoon mixed herbs 1 heaped teaspoon chopped parsley 1 teaspoon Worcestershire sauce 1 potato flour toasted breadcrumbs hamburger buns tomato lettuce watercress
Sauce: 1 tablespoon corn oil ½ small onion, chopped ¼ oz. cornflour ½ lb. tomatoes, peeled and sliced ½ pint water 1 oz. chopped lean ham 1 oz. soft brown sugar ¼ level teaspoon paprika salt ½ tablespoon Worcestershire sauce ½ dessertspoon vinegar dash of Tabasco sauce few stuffed olives
Make sauce first. Heat oil in a saucepan, add onion and cook gently without browning for a few minutes. Stir in the cornflour and mix well. Add tomatoes, water and ham and simmer for 10-15 minutes. Add all remaining ingredients except olives and cook for a few more minutes. Season to taste, stir in the sliced stuffed olives. Put meat in a bowl, add grated onion, seasoning, herbs, parsley and sauce. Grate in raw peeled potato. Mix thoroughly. Form into large flat cakes. Flour and toss in toasted breadcrumbs. Either fry in hot fat or bake for 25 minutes in a moderately hot oven (375°F. or Gas Mark 5). Put the hamburgers inside the buns, pour over the sauce. Serve hot and, if liked with pickled gherkins on top. Garnish with tomato, lettuce and watercress.
Make sure the menu you plan fits the occasion. Consider the time of year, whether it’s to be in the backyard or at the beach and the type of equipment available before deciding on the food to be served.
Generally speaking, a buffet or help-yourself menu is the most popular kind. It gives the host more free time to mingle with the guests and makes for a more informal, get-acquainted type party.
Keep the menu simple and serve foods easy to handle. Meat, a salad, one or two vegetables, if it’s a dinner, a bread and dessert make ample fare for any barbecue. Unless you’re serving hot dogs and hamburgers, one kind of meat is plenty. Dress up the meat with a glaze, or serve relish or sauce accompaniments, if you like.
Have plenty of food. Remember, everyone eats more out-of-doors. A good rule to follow when ordering meat is to figure on 1½ to 2 servings per person. For each serving, allow ¼ to ⅓ pound solid meat with little or no fat (for example, ground round steak); ⅓ to ½ pound boneless but fatty meat; ½ to ¾ pound bone-in meat such as rib and leg roasts; 1 pound of very bony meat such as spareribs and chuck steaks; ½ chicken or 1 to 2 chops.
CHEESEBURGERS – Mixed Up Burgers
CHEESEBURGERS
1 pound ground beef 1 teaspoon salt 1 to 2 tablespoons minced onion 4 to 6 slices processed American cheese
Allow ¼ pound beef per serving. Combine beef, salt and onion; shape into 4 to 6 patties. Arrange hot briquets for grill barbecuing. Lay patties on grill over medium heat and barbecue about 10 minutes; turn. Barbecue patties about 3 minutes after turning. Then top each patty with a slice of the cheese. Continue barbecuing until meat is done and cheese melts; or about 3 minutes longer for medium-done Cheeseburgers.
Allow ¼ point meat per serving. Combine beef, veal and pork with minced onion, salt and rosemary in a bowl. Shape meat into thin patties. Arrange hot briquets for grill barbecuing. Grill patties over medium heat about 20 minutes, or until well done, turning once.
FOUR BARBECUED HOT DOG COMBINATIONS
DIXIE DOGS: Split frankfurters lengthwise; spread cut surfaces with peanut butter; wrap in a stripe of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Slide into toasted frankfurter rolls.
WISCONSIN’S PRIDE: Split frankfurters lengthwise; insert a thin strip of processed American cheese, wrap in a strip of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Serve in toasted frankfurter rolls.
BOSTON’S BEST: Split frankfurters lengthwise; spread cut surface with mustard. Sprinkle with sweet pickle relish; fill with drained baked beans. wrap each frankfurter securely in a double thickness of heavy-duty aluminum foil, twisting the ends. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in toasted frankfurter rolls.
CONEY ISLAND SPECIAL: Split frankfurters lengthwise; spread with mustard and then with catchup. Fill with drained sauerkraut and wrap each frankfurter in a double thickness of heavy-duty aluminum foil. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in frankfurter rolls.
1 can (12 oz.) whole kernel corn, drained ½ cup chopped celery ½ tsp. salt 2 Tbsp. chopped onion 3 Tbsp. diced green pepper 2 Tbsp. chopped pimiento ⅓ cup French dressing 1 Tbsp. vinegar
Combine all ingredients in a bowl; toss to mix well. Put mixture into pint-sized, screw-top jar. Store in the refrigerator 2 or 3 days before using. Makes about 1 pint.
TOMATO RELISH
1 lb. green peppers 1 lb. onions, peeled 1 lb. green tomatoes 3½ lbs. green cabbage 2 cups sugar 2 Tbsp. mustard seed 2 Tbsp. celery seed 1 tsp. ginger 2 Tbsp. salt 1 qt. vinegar
Remove seeds from peppers. Put all vegetables through a food chopper using the medium blade. Combine all ingredients in a kettle. Cook, stirring occasionally, until vegetables are tender. pour, at once, into hot sterilized jars. Seal jars as directed by manufacturer. Makes 3 to 4 pints.
CUCUMBER RELISH
Combine 1¾ cups finely chopped cucumber with ½ cup grated carrot, ¼ cup minced onion, 2 tsp. salt, ¼ cup vinegar and ¾ tsp. dill seed; toss to mix well. Put in a jar; cover and chill several hours to blend flavors. Makes 2 cups.
APPLE RELISH QUICKY
Combine ½ cup minced unpared apple, ½ cup drained, minced dill pickle and 1 Tbsp. French dressing. Chill mixture, covered, several hours before using. Makes. 1cup relish.
Either fry in a little hot fat turning carefully or bake on a well-greased pan.
Toast buns and butter if wished.
Put the hamburgers on buns and keep warm until required – do not overcook otherwise they dry and toughen.
Garnish with raw onion rings, slices of apple dipped in lemon juice, olives and candied cherries on toothpicks, chopped scallions, and yogurt (or mayonnaise) and parsley.
TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24.
TO VARY: Omit the grated raw potato and add a little flour to bind; add chopped parsley and little Worcestershire sauce.
4 (5- to 6-oz size) lobster tails, cooked 1 can (14 oz) artichoke hearts, drained ⅓ cup butter or margarine 1 green pepper, cut in strips 1 small onion, peeled and quartered ¼ cup unsifted all-purpose flour 1¾ teaspoons salt 12 teaspoon paprika ⅛ teaspoon pepper 2½ cups milk 1 egg, beaten 1 tablespoon bottled capers, drained ½ teaspoon Worcestershire sauce 1 teaspoon lemon juice ⅓ cup sherry 2 cups hot seasoned mashed potatoes
Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside.
In hot butter in medium saucepan, sauté green pepper and onion until tender – about 5 minutes. Remove from heat. With slotted spoon, lift out vegetables; combine with lobster mixture.
Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk.
Bring to boiling, stirring; boil 1 minute.
Stir some hot mixture into egg; pour back into saucepan. Cook over low heat, stirring – about 5 minutes.
Add lobster mixture along with rest of ingredients, except mashed potatoes; mix well. Gently reheat.
Spoon into 4 to 6 individual casseroles, or a shallow, 2-quart casserole.
Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of each casserole.
Run casseroles under broiler 2 to 3 minutes, or just until potatoes are nicely browned. Makes 4 to 6 servings.
Pastry for single-crust pie (see Divider Card No. 20) ½ cup packed brown sugar ½ cup water 2 tablespoons butter or margarine 1 tablespoon cornstarch 1 teaspoon ground cinnamon ¼ teaspoon salt 4 cups sliced, peeled cooking apples 1 tablespoon lemon juice 1 slightly beaten egg 1 cup canned pumpkin ½ cup granulated sugar ½ teaspoon ground ginger ¼ teaspoon salt ⅛ teaspoon ground cloves 1 5⅓ ounce can (⅔ cups) evaporated milk Unsweetened whipped cream
Prepare and roll out pastry. Line a 9-inch pie plate. Flute edge high; do not prick. Bake in 450° oven for 5 minutes. Cool.
For filling, in medium saucepan combine brown sugar, water, butter or margarine, cornstarch, cinnamon, and 1/4 teaspoon salt. Cook and stir over medium heat till mixture comes to boiling. Stir in sliced apples. Cover and cook over medium heat for 5 to 6 minutes or till apples are crisp-tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread the hot apple mixture evenly in the bottom of the partially baked pastry shell.
In mixing bowl combine egg, pumpkin, granulated sugar, ginger, the remaining 1/4 teaspoon salt, and cloves; mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apples. To prevent over browning, cover edge of pie with foil. Bake in 375° oven for 20 minutes. Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean. Cool pie thoroughly on rack. Serve with whipped cream. Cover; chill to store.
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.
Preparation:
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.
1/2 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.
Crunchy Rice Ring (below)
2 cans (10 3/4 ounces each) condensed cream of shrimp soup
3 cans (4 1/2 ounces each) deveined small shrimp, rinsed and drained*
1 can (6 1/2 ounces) tuna, drained and broken into chunks
1 jar (2 ounces) sliced pimiento, drained
1/4 cup apple cider
Prepare Crunch Rice Ring. Heat soup, shrimp, tuna, pimiento and cider just to boiling in 2-quart saucepan over medium heat, stirring occasionally. Serve with Crunch Rice Ring. 8 TO 10 SERVINGS.
*1 can (7 ounces) fish flakes can be substituted for 1 can of the shrimp.
CRUNCHY RICE RING
4 1/2 cups water
2 cups uncooked regular rice
2 tablespoons butter or margarine
2 teaspoons salt
1 can (8 ounces) water chestnuts, drained and sliced
Heat water to boiling in 2-quart saucepan. Stir in rice, butter and salt; reduce heat. Cover and simmer until water is absorbed, about 25 minutes.
Stir in water chestnuts. Grease 6-cup ring mold or coat with vegetable spray-on for cookware. Pack rice mixture lightly in mold. Let stand 2 minutes. Unmold on serving platter.
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.
Vintage Recipe Cards 