Category Archives: Soups and Salads

Avocado-Beet Salad

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Preparation time: 15 min.
Chilling time: 2 to 3 hrs.

Your guests will be surprised to find that the pretty jelled filling in this avocado salad is puréed beet. It is easy to make for a party if you prepare the beet filling the night before.

For 4 servings you will need:
2 ripe avocadoes
Lemon juice
Lettuce leaves
Sliced green onion

Beet filling:
1 can (8 oz.) julienne beets
1 envelope unflavored gelatin
2/3 cup orange juice
1 Tbsp. mayonnaise –
Salt and black pepper to taste

Tips: You must make the beet filling in advance. Serve leftover beet filling on lettuce topped with sliced green onions and a dollop of sour cream.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients.

Preparation:
1. Cut avocados in half. Remove seeds. Squeeze lemon juice over cut edges.

2. Carefully spoon Beet Filling into center of avocados.

3. Arrange on lettuce-lined salad plates. Sprinkle green onion over tops.

Beet Filling:

1. Drain liquid from beets into small saucepan. Stir in gelatin and heat until dissolved.

2. In blender or food processor, combine the gelatin mixture with the beets, orange juice, mayonnaise, salt and black pepper. Whirl until smooth.

3. Pour into small bowl. Chill until firm, 2 to 3 hrs.

4. When serving, use a tablespoon to scoop out portions to fill the seed area of the avocado halves.

© MCMLXXXIV My Great Recipes, All Rights Reserved. Printed in Holland.

Tuna Fruit Salad – Shrimp-Pineapple Salad

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SHRIMP PINEAPPLE SALAD

1 1/2 lb. fresh or frozen shrimp, cooked
3 cups cooked elbow macaroni
1/2 cup drained, canned crushed pineapple
1/2 cup chopped celery
1 tsp. grated onion, if desired
1/2 tsp. salt
1/2 cup mayonnaise
1 Tbsp. lemon juice
Salad greens
2 avocados, peeled
Capers

Clean shrimp and reserve one whole shrimp for each salad to use as garnish. Cut each of the remaining shrimp in several pieces. Mix the diced shrimp and next 5 ingredients together in a large bowl. Combine mayonnaise and lemon juice; add to shrimp mixture. Toss lightly; cover and chill.

Just before serving arrange salad greens on salad plates; mound shrimp mixture on them. Cut avocados into wedges; garnish each salad with avocado wedges, a whole shrimp and a few capers. If desired, serve with more mayonnaise. Makes 6 to 8 servings.

TUNA FRUIT SALAD

2 large tart, red apples
1 cup pineapple chunks or grapefruit segments
1/2 cup French Dressing, see Index J
2 fully-ripe bananas
1 cucumber
1 can (7 oz.) tuna
Romaine or lettuce
Mayonnaise

Core unpared apples and cut in thin slices. Put into a bowl with pineapple; pour French dressing over the fruit. Peel and slice bananas; add to apple mixture. Score cucumber, lengthwise, with tines of a fork; slice thin. Drain tuna; flake. Add cucumbers and tuna to fruit mixture; toss gently with two forks until well coated with dressing. Serve on crisp romaine with mayonnaise. Makes 4 to 6 servings.

FRENCH DRESSING

Combine 3/4 cup olive oil, 1/4 cup wine vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and 3/4 teaspoon paprika in a cruet or screw-top jar. Shake well before using. Makes 1 cup.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Lobster Soup With Cucumbers and Dried Mushrooms (Ise-ebi to kyuri no soup) Oyster Miso Soup (Kaki no miso shiru)

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Preparation time: 20 minutes
Cooking time: 30 minutes
To serve: 4

You will need
1 medium-sized lobster
4 dried or fresh mushrooms
1/2 cucumber; salt
2 pints water
1 teaspoon sake (Japanese rice wine) or sherry (see Card No. 20)
1 teaspoon soy sauce; 1/4 teaspoon monosodium glutamate
4 pieces yuzu or lemon peel

Prepare lobster and cut into 8 pieces. Soak mushrooms in warm water and when soft remove stalks. If fresh mushrooms are used, remove stalks and make a cut across each mushroom. Rub cucumber well with salt and cut into 8 1/4-inch slices. Remove the centre, and make a cut in one place in four of the slices. Slip each cut slice into one of the uncut slices, so that they will look like two rings linked together. Boil the water, add salt and the pieces of lobster and cook for 20 minutes. Remove lobster and sprinkle with sake. Strain the stock, and return 1 1/4 pints to the pan. Cook the cucumber for a few minutes in the remaining stock, remove and cook the mushrooms in the same stock. Put the lobster, cucumber and mushroom into a soup tureen. Add soy sauce, monosodium glutamate and salt to taste to the 1 1/4 pints stock in the pan. Bring to boiling point and pour into the tureen. Lastly add yuzu peel.

Oyster miso soup
Kaki no miso shiru

Preparation time: 10 minutes
Cooking time: 15 minutes
To serve: 4

You will need

1/2 lb. oysters, weighed when removed from shells
5-inch piece of dashi kobu (if unavailable, add 1/2 teaspoon monosodium glutamate to water in which oysters are cooked)
1/2 lb. bean curd, cut in 3/4-inch lengths
3 1/2 tablespoons miso
4 asatsuki or chives, cut in 1/8-inch lengths

Wash oysters in salted water and drain. Put 1 1/4 pints water into a pan, add the washed dashi kobu if used. Heat to just below boiling point. Remove the dashi kobu. When water boils, add oysters, remove any scum and add bean curd. Bring to boiling point again. Mix the miso with the little of the hot liquid, then stir into the rest of the liquid. Bring to the boil, add asatsuki or chives and remove from the heat. Pour into bowls and serve hot.

©Shufunotomo Col, Ltd., Japan 1968
English text © Shufunotomo Co., Ltd., Japan 1968

Chicken Salad With Cottage Cheese Sauce

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Cooking time: few mins.
Preparation time: 10 mins.
Main cooking utensil: saucepan

For 4 servings you need:
1/2 lb. cooked chicken*
1/4 lb. sliced lean ham
lettuce
watercress
Belgian endive
pickled onions

Cottage cheese sauce:
1 1/2 tablespoons red currant jelly
1 cup cottage cheese
1 teaspoon horseradish cream
1/2 cup coffee cream
seasoning

Approximate calories:
Chicken – 330 for 1/2 lb.
Ham – 400 for 1/4 lb.
Cottage Cheese – 200 for 1 cup
Red currant jelly – 90 for 1 1/2 tablespoons

*steamed if possible

1. Arrange the sliced meat on a plate with the crisp lettuce leaves, watercress, endive and pickled onions.

2. Sauce: Melt the red currant jelly over low heat, cool slightly.

3. Blend ingredients together, fold in cream, and season to taste.

TO SERVE: With the savor cottage cheese sauce.

TO VARY: Use all chicken. A cottage cheese dressing blends with many salads. The jelly may be omitted and a little lemon juice and grated rind used in its place. If cottage cheese is unattainable, use finely grated cheddar cheese, but this is higher in calories, i.e. approximately 480 calories for 4 oz.

NOTE: Choose chicken, turkey – preferably steamed or roasted – do not eat skin or stuffings or sauces, lean game may also be included. Avoid duck and goose.

© Copyright Paul Hamlyn Ltd 1967

Sweet Corn and Crab Soup (Kai yong shok mei tong)

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Preparation time: 5 minutes
Cooking time: 3-4 minutes
To serve: 4

You will need
2 1/2 oz. cooked or canned crab meat
11-12 oz. can sweet corn
3/4 pint water or chicken stock
1 tablespoon sherry
1/2 teaspoon monosodium glutatmate
2 eggs
1 teaspoon cornflour
1 tablespoon water
salt

Shred crab meat, remove any soft bone and save 1 tablespoon meat for decoration. Put sweet corn into a pan with stock and bring to the boil. Add crab meat, sherry and monosodium glutamate. Separate yolks from whites of eggs. Stir egg yolks into the soup, add cornflour mixed smoothly with the water, stir until boiling. Fold in stiffly beaten egg white, cook for 1 minute. Add salt to taste. Pour into soup bowl, sprinkle reserved crab meat on top and serve hot.

© Shufunotomo Co., Ltd., Japan 1968, English text © Shufunotomo Co., Ltd., Japan 1968

Piquant Herring Salad

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Preparation time: 15 mins.
Main utensil: sharp knife

For 4 people you need:
4 pickled herrings
1 small onion
1 eating apple
2 teaspoons lemon juice
1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)
salt
white pepper

To pick 6 herrings:
Brine: 2 oz. salt
1 pint water

Spiced vinegar:
1 pint vinegar, preferably white
1 tablespoon pickling spices

Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw top jars with sliced onion, bay leaf. Leave 5-6 days.

1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.

2. Arrange on serving dish.

3. Slice onion. Cover with boiling water, drain after 1 minute.

4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.

5. Blend rest of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season well.

TO SERVE: Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.

TO VARY: Use yoghourt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.

Pickled herring and beetroot salad: Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.

TO STORE: Cover lightly with foil and keep in a cool place.

Photograph courtesy of the Herring Industry Bureau, ©Copyright Hamlyn Group Ltd. 1973

Crabmeat and Mushroom Bisque

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6 tablespoons butter or margarine
4 tablespoons finely chopped onion
4 tablespoons finely chopped green pepper
1 scallion, including top, coarsely chopped
2 tablespoons chopped parsley
1 cup sliced fresh mushrooms
2 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
Dash Tabasco
1 cup half-and-half (half milk, half cream)
1 1/2 cups cooked crabmeat*
3 tablespoons dry sherry

1. In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley, and mushrooms; sauté until soft but not brown. Set aside.

2. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace, and Tabasco.

3. Add sautéed vegetables and half-and-half. Bring to boiling, stirring. Reduce heat, and add crabmeat; simmer, uncovered, 5 minutes.

4. Just before serving, stir in sherry.

Makes 4 servings.

*Or use 2 pkg (6-oz size) frozen crabmeat, thawed.

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

Gazpacho Soup

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2 cups tomato juice
1 tomato, chopped
1/3 cup peeled cucumber, chopped
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
3 tablespoons lemon juice
2 tablespoons oil
1/8 teaspoon cayenne pepper
1/2 teaspoon Worcestershire Sauce

Accompaniments: 1/2 cup each – croutons, chopped tomato, unpared cucumber slices, chopped green pepper, chopped onion

Blend all ingredients (except accompaniments) and chill for several hours. Serve with accompaniments.

Serves 4
Preparation time: 20 min.
Approximate calories per serving…65

SUGGESTED MENU
Gazpacho
Stuffed Avocado
French Bread
Walnut Cake

From the Kitchens of Dorothy Taylor

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

Chicken Chaud-Froid Salad

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Cooking time: few mins. to heat water for aspic.
Preparation time: 20 mins. and time for sauce to stand
Main utensils: palette knife, pastry brush, wire rack

For 4 people you need: 4 portions cooked chicken

Chaud-froid sauce:
2 teaspoons gelatin
1/3 cup very hot water
2/3 cup mayonnaise

Garnish:
tomato
cucumber
watercress

1. Trim away skin from chicken, and remove bones if using leg joints.

2. Dissolve the gelatin thoroughly in hot water.

3. Cool slightly, then stir into the mayonnaise and allow to being to thicken VERY SLIGHTLY – do not allow to become too stiff.

4. Stand with chicken on the wire rack with a plate or tray underneath.

5. Spread or brush the half set sauce over the chicken until completely coated – any drips should be spooned up and used.

6. Leave to set, then remove from the wire rack.

TO SERVE: Arrange on a dish with sliced tomato, cucumber, and watercress.

TO VARY: Instead of mayonnaise a very well flavored white sauce can be used. Or use chicken stock in place of the hot water.
Cooked salmon can be coated in the same way, use fish stock instead of water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Peking Sour and Hot Soup (Sun Lard Tong)

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Preparation time: 15 minutes
Cooking time: 5 minutes
To serve: 4

You will need
1 oz. black mushrooms
1 oz. canned bamboo shoots
1 oz. raw ham*
1 1/2 pints chicken stock or water
1 1/2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon cornflour
3 tablespoons water
1 egg
1/2 teaspoon white pepper
1/2 teaspoon monosodium glutamate
salt
*Pork or chicken meat can also be used.

Soak the mushrooms for 30 minutes. Shred mushrooms, bamboo shoots and ham. Bring the chicken stock to the boil. Add mushrooms, bamboo shoots and ham, cook for 3 minutes. Add soy sauce, vinegar, cornflour (mixed with 3 tablespoons water), cook 2 minutes. Drop the beaten egg into it, and stir, add pepper, monosodium glutamate. Add salt to taste and serve immediately.

How to cook Chinese vegetables:
The Chinese cook most vegetables in a very hot, round-bottomed pot. In Western cooking the utensil would be a ‘Dutch oven’ or a deep frying pan. This should be ‘piping’ hot and well-greased when the food is placed in it. To retain the vitamins, texture and colour of the vegetables, they should be turned quickly and constantly, and no water should be used as the quick cooking brings out the natural juices and keeps their crispness and colour.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968