Category Archives: Picnics

Prune and Marshmallow Coupe

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prune_and_marshmallow_coupe

Preparation time: 5 mins. plust time for prunes to stand
Main utensil: fork

For 6 people you need:
12 bananas
1 cup milk or cream
sugar 2 taste

Decoration:
6 whole prunes (optional)
walnut halves
marshmallows

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.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

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

Cheese Scotch Eggs and Cheese And Date Pasties

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cheese_Scotch_eggs

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.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Creamed Liver Loaf

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creamed_liver_loaf

Cooking time: 1 1/2 hours
Preparation time: 25 mins.
Main cooking utensils: saucepan, grinder, 2-lb loaf pan, pan for water
Oven temperature: 300-325°F
Oven position: center
For 4-6 servings as a main course or up to 12 for an hors d’oeuvre you need:
2 medium onions
1 glove garlic (optional)
1/3 cup butter
1/4 cup flour
2/3 cup milk
2/3 cup whipping cream
2 eggs
grated rind and juice of 1 lemon
3 tablespoons brandy
1 1/4 lb. lamb liver
1/2 lb. pork liver
seasoning
1/2- 2/3 lb. bacon slices

Garnish:
watercress
1-2 pickled cucumbers

1. Chop or grate the onions finely, crush the garlic: heat the butter in a pan and toss the onions and garlic in this, then stir in the flour and cook gently for 2-3 minutes.

2. Gradually add the milk, bring to a boil and cook until thickened (the mixture will look very buttery but that is correct.)

3. Gradually add the cream, beaten with the eggs, the rind and juice of the lemon, and brandy.

4. Put the two kinds of liver through a fine grinder twice, to give a very smooth texture; blend with the sauce and season well.

5. Line the pan with the bacon slices, letting them overlap slightly.

6. Press in the liver mixture and cover with greased aluminum foil.

7. Stand in the pan of water and cook for 1 1/4 hours at temperature given.

8. Put a weight on the loaf as it cools; garnish with sliced pickled cucumber and watercress, serve with potato salad.

TO CARRY: In the pan in which it was cooked.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973

Potato Salad Log

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potato_salad_log

1 quart mashed potatoes
Salt and Pepper
1 teaspoon prepared mustard
1/3 cup mayonnaise
3-ounce package cream cheese
1/4 cup sour cream
4 hard-cooked eggs, chopped
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped green pepper
2 tablespoons sliced stuffed olives
2 tablespoons chopped parsley
1 tablespoon sweet pickle relish
1 teaspoon salt
1/2 teaspoon pepper

Prepare mashed potatoes. Season with salt, pepper and prepared mustard. On a damp cloth, or aluminum foil, roll out to 1/2-inch thickness in a rectangular shape. Blend together mayonnaise, cream cheese and sour cream; add remaining ingredients. Spread over mashed potatoes and roll up like a jelly roll. Refrigerate for at least 1 hour; cut in 1-inch slices and serve.

Serves 8
Preparation time: 40 min.
Approximate calories per servings: 260

SUGGESTED MENU
Marinated Tomato Salad
Cold Turkey Loaf
Potato Salad Log
Pineapple Chiffon Pie

From the Kitchens of Dorothy Taylor

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

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

Ham And Pineapple Loaf And Garlic Bread

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Cooking time: 1 hour
Preparation time: 25 mins
Main Cooking Utensil: 9-by-5-in loaf pan
Oven temperature: 374-400°F
Oven position: center

For 4-6 people you need:
Ham and pineapple loaf:
3/4 lb ham
1 onion
1 green pepper
1 egg
1/2 cup fresh white bread crumbs
paprika
pinch nutmeg
seasoning
1/4 cup margarine
1 small pineapple or 6 pineapple rings

Garlic bread:
1 small French loaf
1/4 cup butter
1 clove garlic

1. Chop or grind ham, chop onion and green pepper, discarding seeds and core.

2. Place all loaf ingredients except pineapple in a bowl and mix thoroughly.

3. Grease pan, peel the pineapple and cut 6 rings or drain juice from a can of pineapple.

4. Place two rings in bottom of loaf pan and stand one at each end and one at each side.

5. Press the ham mixture into the pan and smooth the top.

6. Bake for 1 hour at 375-400°F.

TO SERVE: Hot or cold – keep in the pan to carry for picnics

Garlic bread:

Slash loaf almost through at 1/2 inch intervals. Mix together butter and crushed garlic, spread between the slices. Wrap in foil and heat for a few minutes.

This is better eaten hot, so is only suitable for a garden picnic, or where there are heating facilities.

Printed in Canada. ©Copyright by Paul Hamlyn Ltd. 1967