You will need 3 oranges, peeled and thinly sliced 2 tart apples, cored and thinly sliced 1 cup cooked, sliced beets (reserve liquid) 1 cup pineapple slices or chunks 2 bananas, peeled and sliced 4 large radishes, thinly sliced 1 head lettuce, shredded ½ cup peanuts, chopped ½ cup pine nuts, chopped (optional) Seeds of 1 pomegranate, or ¾ cup fresh cranberries Dressing: ½ cup sugar 4 tablespoons vinegar 1 cup reserved beet liquid
Arrange lettuce on a large platter. Alternate fruits and beets attractively over the lettuce. Sprinkle with chopped nuts and pomegranate seeds. Just before serving pour on dressing.
2 cans (10½ ounces each) beef broth (bouillon) 1 can (28 ounces) tomatoes 2 cloves garlic, minced 2 tablespoons butter or margarine ½ teaspoons basil leaves 1 teaspoon salt ⅛ teaspoon pepper 3 carrots, cut into thin strips 2 small onions, thinly sliced 6 frankfurters, sliced 1 pound zucchini, sliced
In large saucepan, mix all ingredients except frankfurters and zucchini. Cover and simmer 20 minutes. Stir in frankfurters and zucchini; heat to boiling. Reduce heat; cover and simmer 10 minutes. 6 servings.
2 slices bacon 1 medium onion, chopped (about ½ cup) 1 can (8 ounces) cream-style corn 1 can (10½ ounces) condensed cream of mushroom soup 1 soup can milk
In medium saucepan, fry bacon until crisp. Drain bacon. Cook and stir onion in bacon drippings until tender. Stir in corn, soup and milk; heat through, stirring occasionally. Crumble bacon; sprinkle over soup. Three 1-cup servings.
⅔ cup cottage cheese ½ cup evaporated skimmed milk ¾ cup chicken bouillon ¾ cup tomato juice 2 tablespoons chives ½ teaspoon paprika ⅛ teaspoon cayenne pepper ⅛ teaspoon nutmeg 2 tablespoons chopped pimento 4 ounces drained, canned salmon, flaked
Combine cottage cheese and milk in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika, cayenne pepper, and nutmeg. Cook over low heat, stirring constantly, until mixture comes to a boil. Stir in pimento and salmon. Cook 3 minutes longer. Divide evenly. Makes 2 luncheon servings.
For 4 people you need: 4-6 lamb or pig kidneys 5 slices bacon 1 large onion 2-4 tablespoons shortening or butter 1¼ cups stock seasoning 1 tablespoon cornstarch 3-4 tablespoons water rice or toast for serving
Skin and core the kidneys, cut into small pieces; cut bacon into small pieces; slice the onion.
Heat the shortening in the pan and fry kidneys, back, and onion together until the onion is soft and golden brown.
Pour in the stock, simmer for approximately 15 minutes, seasoning well.
Start cooking rice, if used.
Blend the cornstarch with the water and add to the kidney mixture, cook for several minutes, stirring all the time.
TO SERVE: Arrange in a border of cooked rice or on toast.
TO VARY: Use half stock and half tomato juice; add ½-1 cup sliced mushrooms. Blend the cornstarch with port instead of water.
TO STORE: The kidney and bacon mixture may be kept in a cool place and reheated thoroughly.
2-3 pounds new carrots Butter ¼ pint chicken stock 1 tablespoon sugar Salt 2 eggs 6-8 tablespoons grated cheese Freshly ground black pepper Cooked peas and button onions
Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.
Simmer balanced carrots in 4 tablespoons butter, the chicken stock, sugar, and salt, to taste, until carrots have absorbed the liquid without burning and are tender.
Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and freshly ground black pepper, to taste. Press into a well-buttered ring mould and heat through in a slow oven (350-M3) for 15 minutes. Turn carrot ring out on a heated serving dish and fill centre with cooked peas and button onions. Surround with remaining peas and onions. Serves 6.
Cooking time: few mins. Preparation time: 25 mins. Main cooking utensil: saucepan
For 4 people you need: 1 beef bouillon cube 1 5-oz. can tomato juice 2 cups water 2 envelopes unflavored gelatin 2 tomatoes ½ green sweet pepper ½ cucumber 3 tablespoons corn oil 3 tablespoons white or wine vinegar seasoning
Garnish: small lemon slices
Heat bouillon cube, tomato juice, and most of water. Soften gelatin in remaining cold water, add to stock mixture, heat until gelatin is dissolved.
Put in cool place to stiffen slightly.
Meanwhile peel and chop tomatoes; remove core and seeds from pepper and chop very finely; peel cucumber, remove seeds and dice very finely.
Pour the corn oil and vinegar over the vegetables, season lightly, then leave to stand.
Blend the tomato mixture and prepared vegetables, leave to set.
TO SERVE: Break up the soup with a fork, put into chilled glasses, and garnish with lemon.
TO VARY: Classic gazpacho: Blend 1 lb. skinned tomatoes, 1 peeled, de-seeded diced cucumber, 1 finely chopped onion, 1-2 crushed garlic cloves – either sieve or blend until smooth. Add finely diced de-seeded green pepper, gradually beat in seasoning, a little olive oil, lemon juice, and enough ice-cold water to give flowing consistency. Serve cold.
Preparation time: 1 ½ hours (including time for marinating) Cooking time: no cooking To serve: 4
You will need:
6 oz. firm white mushrooms 1 cut clove garlic 5 tablespoons olive oil 1 ½ tablespoons lemon juice ground black pepper 4-6 oz. shelled prawns (U.S. shrimps) or cooked scampi 1 teaspoon salt fresh parsley
Wash and dry the mushrooms. Remove stalks and slice caps finely. Rub a basin with a cut clove of garlic and in it mix the oil, lemon juice and 2 shakes of pepper. Add the mushrooms, mix thoroughly with the dressing and set aside in a cold place for at least an hour. Just before serving add the salt. To serve pile the prawns (U.S. shrimps) in the centre of four individual plates and arrange the mushrooms all around. With scissors snip a little parsley over the prawns (U.S. shrimps).
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: 1 hour 10 mins.- 1 hour 25 mins. Preparation time: 15 mins. Main cooking utensil: large saucepan
For 6 people you need 2 onions 2 carrots 1 ½ lb. tomatoes or large can tomatoes 3 tablespoons shortening 5 cups stock seasoning bouquet garni 4-6 oz. ribbon noodles
Peel and slice onions and carrots.
Halve fresh tomatoes.
Fry vegetables in the hot shortening for 5-10 minutes.
Add stock, seasoning, and bouquet garni.
Bring to a boil.
Reduce heat and simmer for ¾- 1 hour.
Discard bouquet garni and put soup through a sieve.
Return to the pan, then add the noodles and cook for 10-15 minutes until the noodles are tender.
Re-season to taste.
TO SERVE: As soon as possible topped with croutons or parsley if desired. A little fresh or sour cream may be put on top.
TO VARY: Cream of tomato soup: Proceed to stage 7. In a separate pan make a white sauce with 2 tablespoons butter, ¼ cup flour, 1 ¼ cups milk, and seasoning. reheat the soup, then whisk the hot, not boiling, sauce into the soup.