Cooking time: 2 hours Preparation time: 25 mins. Main cooking utensils: saucepans, 9- by 5- in loaf pan Oven temperature: 350-375°F Oven position: center
For 8 people you need: 3-4 lb. fresh pork picnic shoulder bouquet garni seasoning 1 cup sausage meat 4 slices bread 2 eggs 3 tablespoons chopped parsley ¼ teaspoon garlic salt ¼ teaspoon celery salt ¼ teaspoon pepper
Coating for pan: little shortening ½ cup crushed cornflakes 1 teaspoon powdered sage
Put the pork into a saucepan, just cover with cold water, add the bouquet garni and seasoning.
Simmer gently for an hour, then remove meat from stock, cut away from bone and chop finely. The bone and stock may be used as the basis for soups and stews.
Add the sausage meat to the pork.
Cut the crusts off the bread and put the crumbs into the eggs , beat until smooth then mix with the meat.
Beat in the parsley and seasonings.
Grease the bottom and sides of the pan very well, mix the crushed cornflakes and sage and press over the bottom and sides of the pan.
Put in mixture and press down.
Cover with foil and bake 1 hour.
TO SERVE: Carry in pan, cut in slices and serve with sliced tomatoes, green salad and bread.
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.
Wash, dry and cut up a 1 ½ to 2-pound ready-to-cook chicken. Coat with one of the coatings below. If time permits, before frying, place the chicken on a rack for about ½ hour to allow coating to dry.
Heat for or pour cooking oil into a deep fryer to a depth of 2 or more inches. Fat should be heated to 350° on a fat thermometer, or until a 1-inch cube of bread browns in 60 seconds.
Place 2 or 3 pieces of chicken in a basket; gently lower into the hot fat. Fry chicken until tender and golden brown or 15 to 20 minutes. Drain on paper towels and keep warm. Continue frying until all the pieces are fried. Makes 2 servings.
SEASONED FLOUR COATING: Dredge chicken in seasoned flour. (For each pound of chicken combine ¼ cup flour, ¾ teaspoon salt, ⅛ teaspoon pepper and, if desired, 1 teaspoon paprika.) Then fry as directed above.
EGG AND FLOUR COATING: Dip chicken first in beaten egg which has been seasoned with salt and pepper, then in Seasoned Flour Coating.
CRISPY COATING: Dip the chicken first in beaten egg and then in one of the following: bread, cracker or cornflake crumbs, crushed potato chips, or corn meal.
½ pound elbow macaroni Boiling salted water 1 can (1 pound) kidney beans 4 beef frankfurters ½ cup sour cream ½ cup chili sauce ½ cup mayonnaise ¼ teaspoon salt Dash pepper Few drops Tabasco sauce 1 tablespoon prepared horse-radish 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce Crisp salad greens
Cook macaroni in boiling salted water according to package instructions, until tender. Drain; rinse with cold water and chill in a large bowl.
Drain kidney beans; discard liquid. Cut frankfurters into thin diagonal slices. Add beans and frankfurters to macaroni. Combine sour cream and next 8 ingredients. Pour sour cream mixture over the macaroni mixture; toss until thoroughly mixed. Turn salad into a bowl lined with crisp salad greens. Makes 8 servings.
FOUR SALAD NOTES: 1. Shake a few drops of onion juice in French Dressing. 2. Garnish a bowl of mayonnaise with a dash of paprika. 3. Rub a whiff of garlic on your salad bowl. 4. Top a fruit salad with a sprinkling of coconut.
Cooking time: 25 mins. Preparation time: 25 mins. Main cooking utensils: 7- to 8-in. pie pan, saucepan Oven temperature: 425-450°F. Oven position: center
For 4-6 people you need: 1 cup all-purpose flour pinch salt 1/4 cup butter grated rind of 1/2 orange 1-3 tablespoons water
Filling: 1/2 package orange or apricot flavored jello 1 cup boiling water 2 bananas 2 candied cherries
If taking a fruit, jam or other type of open pie, bake it in an ovenproof dish, or in a pan, and carry it in the pan to prevent any possibility of the pastry breaking. Cover the top with foil.
Sift flour and salt, rub in butter, add the grated orange rind, and blend with the water to a firm dough.
Roll out and line the pan. Decorate the edge with small semi-circles of pastry – see picture.
Prick and bake blind (see Card 8) until crisp and brown. Allow to cool.
Dissolve the jello in the boiling water and allow to cool. Slice the bananas lengthwise, arrange in the cold pie shell. Pour the cooled jello over the bananas and leave to set. When set, decorate with the halved candied cherries.
1 pound (5 or 6) large frankfurters
1/4 cup minced onion
2 cups herb-seasoned stuffing mix
3/4 cup water
1/4 cup catsup
1 tablespoon sweet pickle relish
3 slices (3 ounces) American cheese, cut into strips
Advance preparation: Cut franks lengthwise almost to opposite side. Cook onion in butter till tender but not brown. Combine stuffing mix, onion, water, catsup, and relish; mix well. Mound stuffing atop franks. Place on baking sheet. Cover; chill till serving time.
Before serving: Bake in 400° oven for 10 to 15 minutes. Top franks with cheese strips; return to oven and heat about 3 minutes longer or till cheese melts. Makes 5 or 6 servings.
TUNA-BACON-MACARONI BOWL
1 7 1/4-ounce package macaroni and cheese dinner mix
1/2 cup American cheese spread
3/4 cup mayonnaise or salad dressing
1 9 1/4-ounce can tuna, drained and flaked
4 slices bacon, crisp-cooked, drained, and crumbled
4 hard-cooked eggs, chopped
1/4 cup sweet pickle relish
2 teaspoons prepared mustard
Advance preparation: Prepare macaroni and cheese dinner according to package directions; except up 1/2 cup milk instead of milk called for. Stir in cheese spread. Add mayonnaise, tuna, bacon, hard-cooked eggs, pickle relish, and mustard. Chill several hours.
Before serving: Spoon into a lettuce-lined bowl and garnish with additional bacon, if desired. Makes 6 servings.
1 Pour boiling water over the prunes if using them and leave for several hours.
2. Take the prunes, walnuts, marshmallows, and the sugar in screw-top jars, and carry the milk or cream in a small vacuum flask.
3. To make the coupe, mash bananas and the milk or cream with a fork. Add sugar to taste.
TO SERVE: Put the mashed bananas in individual dishes or glasses and top with whole prunes, nuts, and marshmallows. This is an easy picnic dessert because it is easy to transport and there is very little preparation. Each person can easily make his own in his individual bowl.
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
Cooking time: 10-15 mins Preparation time: each about 20 mins. Main cooking utensils: saucepan, deep fat pan, 2 1/2- 3-in. cutter, baking sheet Oven temperature: 475°F. Oven position: above center
To make 4 Scotch eggs:
4 eggs
6 tablespoons flour
1 1/2 cups grated Cheddar cheese
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
pinch cayenne
1 egg
1-3 tablespoons milk
Coating:
Crips bread crumbs
fat for frying
To make 12 Pasties:
1/4 lb. frozen puff pastry
18 dates, chopped
1 cup grated cheese
pinch nutmeg
Cheese Scotch Eggs:
1. Hard-cook the eggs, then shell.
2. Mix the flour with the finely grated cheese and all of the other ingredients except the crisp bread crumbs.
3. Use just enough milk to bind the mixture.
4. Divide this into four and roll each portion around an egg with damp fingers.
5. Coat evenly in the bread crumbs.
6. Fry in hot fat for approximately 2 minutes – do not overcook.
7. Drain on paper towels.
Pasties:
1. Roll out the pastry and cut into 12 rounds.
2. Mix dates, grated cheese and nutmeg together, and place a little on each round.
3. Damp edges of pastry and bring to center, pinching firmly.
4. Place on baking sheet with joins underneath, make 3 slashes across the top of each pastry, and brush with water; bake until crisp and brown.
TO SERVE: With salad; cheese and date pasties may also be served as a dessert.
Vintage Recipe Cards 