Category Archives: Regional Cooking

Pineapple Salad Surprise

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2 medium pineapples
2 apples
2 (8-oz size) boiled rock lobster tails
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon leaves
1 tablespoon chopped parsley

Sauce
1/2 cup mayonnaise
1/4 cup catsup
2 tablespoons Cointreau
1 tablespoon port
Flowers, optional

1. Cup pineapples lengthwise into quarters, right through fronds. Remove and discard cores.

2. Scoop out pineapple, leaving shells intact.

3. Core and pare apples. Remove lobsters from shells. Cut lobster meat, apples, and pineapple into 1-inch cubes. Combine in medium bowl with tarragon and parsley; toss to blend. Refrigerate, covered, several hours, or until well chilled.

4. Make Sauce: In small bowl, combine mayonnaise, catsup, Cointreau, and port; mix well. Refrigerate, covered, until well chilled.

5. To serve, lightly toss lobster-fruit mixture an d sauce to mix well. Divide evenly into pineapple shells. If desired, decorate each with a flower.

Makes 8 servings.

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

Perfection Salad

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2 envelopes unflavored gelatine
1/2 cup sugar
1 teaspoon salt
1 can (12 oz) apple juice
1/2 cup lemon juice
2 tablespoons vinegar
1 cup shredded carrot
1 cup sliced celery
1 cup finely shredded cabbage
1/2 cup chopped green pepper
1 can (4 oz) chopped pimiento

1. In small saucepan, combine gelatine, sugar, and salt; mix well.

2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.

6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. refrigerate until ready to serve.

Makes 8 servings.

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

Deep-Fried Frogs’ Legs

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12 pairs frogs’ legs
Milk
Salad oil for frying
1/2 cup unsifted all-purpose flour
1/2 teaspoon salt
Dash pepper
Lemon Wedges
Tartar Sauce (below)

1. In shallow baking dish, arrange frogs’ legs in single layer. Add enough milk to just cover legs. Let stand 1 hour.

2. Heat oil (2 to 2 1/2 inches deep) in medium saucepan to 375° on deep frying thermometer.

3. In plastic bag, combine flour, salt and pepper.

4. Drain frogs’ legs, but do not dry. Add to flour mixture, a few at a time, and shake to coat evenly.

5. Drop, a few at a time, into hot oil, and cook until golden brown, turning once – about 5 minutes. Drain on paper towels.

6. Serve with lemon wedges and Tartar Sauce.

Makes 4 to 6 servings.

Tartar Sauce

1 cup mayonnaise
1/3 cup drained sweet-pickle relish
1 tablespoon lemon juice
1 tablespoon drained capers
1 tablespoon chopped parsley
1 teaspoon grated onion
1/8 teaspoon salt

1. In bowl, combine all ingredients; mix well.

2. Cover, and refrigerate – about 1 hour.

Makes 1 1/3 cups.

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

Sweet Potato Pone

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2 1/2 lb sweet potatoes or yams
1/4 cup melted butter or margarine
2 eggs
1/4 cup light brown sugar, firmly packed
1/2 cup milk
1/4 cup light molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

1. Wash potatoes. Place in kettle; cover with water. Bring to boiling; simmer,covered, 30 minutes, or until tender.

2. Drain; let cool just until they are easy to handle. Peel and mash potatoes; stir in butter.

3. Preheat oven to 375F. In bowl, beat eggs; add sugar and beat thoroughly.

4. Add milk, molasses, salt, cinnamon, nutmeg,and cloves, beat until well blended. Stir into mashed potatoes until well blended. Turn into buttered, 1 1/2 quart casserole.

5. Bake, covered, 50 to 60 minutes, or until heated through. Makes 6 to 8 servings.

Note: Instead of fresh potatoes, you may use 2 cans (17-oz size) sweet potatoes or yams, drained and mashed. Proceed as in Step 3.

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

Peanut-Corn Chowder

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2 tablespoons butter or margarine
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/2 cup chunk-style peanut butter
1 can (13 3/4 oz) clear chicken broth
1 pkg (10oz) frozen whole-kernel corn
1 cup light cream

1. In hot butter in medium saucepan, sauté celery and onion until tender – about 5 minutes.

2. Remove from heat. Add peanut butter, stirring until melted. Gradually stir in chicken broth, then frozen corn.

3. Bring to boiling, stirring; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat.

4. Stir in light cream; reheat gently. (Do not boil.) Makes about 1 quart; 4 servings.

A Hearty Luncheon
Peanut-Corn Chowder
Bacon-Lettuce-Tomato Sandwiches
Olives
Carrot sticks
Ambrosia Bowl (Card 1j)
Beverages

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

Old-Fashioned Baked Beans

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3 cups (1 1/2lb) dried navy beans
3/4 lb salt pork
1 medium onion
2 teaspoons salt
1/4 cup light brown sugar, firmly packed
2 teaspoons dry mustard
1 cup light molasses

1. Day before serving: Wash beans, discarding imperfect ones. Cover beans with 2 quarts cold water; refrigerate, covered, overnight.

2. Next day: Drain beans. Turn beans into 6-quart kettle. Cover with 2 quarts cold water.

3. Bring to boiling; reduce heat, and simmer, covered, 30 minutes. Drain, reserving liquid.

4. Preheat oven to 300F.

5. Trim rind from salt pork. Cut pork almost through, at 1/2 inch intervals.

6. Place onion in bottom of 4-quart bean pot or casserole. Add beans; bury pork, cut side down, in center of beans.

7. Heat reserved bean liquid to boiling.

8. Combine remaining ingredients. Stir in 1 cup boiling bean liquid. Pour over beans. Add about 1 1/2 cups boiling liquid just to cover beans.

9. Bake, covered, 6 hours. Stir once every hour, so beans cook evenly. If they seem dry after stirring, add a little boiling water.

10. To brown top of beans, remove cover for last 30 minutes of baking time.

Makes 8 Servings.

©Copyright 1973 by The McCalls Publishing Co. All Rights Reserved. Printed in U.S.A.

Eggs En Gelee

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Ingredients

6 eggs
2 envelopes unflavored gelatine
2 cans (12 1/2 oz size) chicken consommé
1/2 cup white wine
1 tablespoon tarragon
vinegar
3/4 teaspoon salt
Boiling water, ice water
12 fresh tarragon leaves, or parsley sprigs
4 tablespoons liver pate
1 teaspoon heavy cream

Directions

1. Gently lower eggs into boiling water in medium saucepan. Remove pan from heat. Cover; let stand 3 to 5 minutes. Cool eggs under cold water to prevent further cooking.

2. In small saucepan, sprinkle gelatine over 1 cup consommé to soften. Stir over low heat, to dissolve gelatine. Stir in rest of consommé, white wine, vinegar, and salt; set aside.

3. Pour boiling water over tarragon leaves. Drain, then plunge leaves into ice water. Beat pate with heavy cream until smooth. Place in pastry bag with small star tip.

4. Place 6 (6-oz) oval molds or custard cups in pan of ice and water. Spook 1 tablespoon gelatine mixture into each mold. Let stand about 5 minutes, or just until gelatine is set. Arrange 2 drained tarragon leaves on gelatine in each mold. Pipe liver pate in little stars or in ring around leaves. Cover with another tablespoon of gelatine mixture, being careful to keep decoration intact. Let stand until gelatine is firm.

5. Meanwhile, carefully peel eggs. Place an egg in center of each mold on firm gelatine layer. Pour enough gelatine mixture around eggs just to cover. Refrigerate until firm.

6. To unmold: Dip molds in hot water; invert onto individual serving plates; shake gently to release. Garnish with parsley, if desired, and remaining gelatine, chopped, as show in photography. Makes 6 servings.

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