Category Archives: Soups and Salads

Orange Salad

Leave a reply

Preparation time: 15 mins.
Main Utensil: sharp knife

For 4 people you need:
3-4 large oranges

French or vinaigrette dressing:
1 teaspoon made mustard
pinch salt
shake pepper
pinch sugar
scant 1/4 cup oil
1-2 tablespoons vinegar or lemon juice

Garnish:
lettuce

1. Cut the peel away from the oranges in such a way that you remove the white pith as well – this is quite difficult to do unless you have a very sharp knife. Cut the segments of orange away from the skin and remove any seeds.

2. To make French dressing: Blend mustard with other seasonings and the sugar, work in the oil with a wooden or metal spoon, then finally add the vinegar or lemon juice. A larger amount can be made and stored in a screw-topped jar.

3. Arrange the segments of orange on a bed of lettuce and top with a little French dressing.

TO SERVE: AN orange salad can be served with prawns or shrimp, hard cooked eggs, and radishes as the picture. It can also be served with duck or goose in place of or as well as vegetables.

TO VARY: Grapefruit may be used in place of orange, but sweeten the dressing a little bit more.

PRINTED IN CANADA © Copyright Paul Hamlyn Ltd 1967

Beef and Barley Soup

1 Reply

beef_barley_soup

5 slices bacon
1-pound beef chuck roast or steak, cut into 1-inch pieces
2 large onions, shopped (about 2 cups)
2 cloves garlic, finely chopped
2 cans (10 1/2 ounces each) condensed beef broth
2 cups water
1/4 cup regular barley
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon caraway seed
1/8 teaspoon dried marjoram leaves
3 medium potatoes, cut into 1/2-inch pieces
2 medium carrots, sliced (about 1 cup)
2 medium celery stalks, sliced
1 can (16 ounces) stewed tomatoes
1 package (10 ounces) frozen green peas, broken apart
1 can (4 ounces) mushroom stems and pieces

Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in potatoes, carrots, celery, tomatoes, frozen peas and mushrooms (with liquid). Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 30 to 40 minutes. Crumble bacon; sprinkle over soup. 8 servings.

Timing Tip: If you want to serve at different times, Beef and Barley Soup will hold covered over low heat up to 1 hour.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Cream of Potato Soup

1 Reply

cream_of_potato_soup

Cooking time: 30 mins.
Preparation time: 25 mins.
Main cooking utensil: saucepan

For 8-10 people you need:
1 lb. peeled potatoes
1 pint chicken stock OR water and 2 stock cubes
2 large onions
bay leaf
seasoning
2 oz. butter
2 oz. flour
1 pint milk
1/2 pint thin cream
little cayenne pepper
little celery salt

To garnish:
chopped parsley

1. Put potatoes – cut into small pieces – into stock with chopped onion, bay leaf and seasoning.

2. Cook until tender, do not boil too quickly.

3. Rub through sieve.

4. Heat butter in saucepan, stir in flour, cook for several minutes, gradually stir in milk, bring to boil, cooking until smooth thickened sauce.

5. Add potato purée and heat, then stir in cream, seasoning, including the cayenne pepper and celery salt.

TO SERVE: In individual soup cups or tureen, garnished with the parsley.

TO VARY: Make a potato leek soup with 12 oz. potatoes, 1 large onion, 12 oz. leeks, etc. Garnish with tiny croûtons of fried bread and paprika pepper and chopped watercress.

TO STORE: In a cool place, reheat slowly.

Also shown in picture: Potato salad.

4.3.73.5 600390144 © Copyright Hamlyn Group Ltd 1973

Ham Cornets with Cheese and Pineapple

Leave a reply

ham_cornets

1 1/2 lb. new potatoes, peeled
few chives
1/4 pint mayonnaise
8 slices ham
4 oz. cream cheese
16 oz. can pineapple rings, drained
salt and pepper
carton of mustard and cress

1. Cook potatoes in salted water until nearly tender. Drain and dice. Snip the chives into mayonnaise and mix well. If too thick add a tablespoonful of milk. Toss the potatoes in this while they are still warm. Chill.

2. Meanwhile roll ham slices into cone shapes and fill with a mixture of cream cheese and 2 chopped pineapple rings, seasoned to taste with salt and pepper. Chill.

3. Pile potato salad in the centre of a plate, arrange the cornets around the edge. Place a small bunch of cress behind each cornet and a quarter of a pineapple ring on each cornet. Make a cut into the last pineapple ring, twist and place on top of the potato salad.

SUGGESTED MENU
12/Grab Graine Set 1
33/ Ham Cornets with Cheese and Pineapple, Potato Salad, Set 2
Beetroot and Endive Salad
76/Jamaican Crunch Pie, Set 4
Numbers refer to other Good Housekeeping cards

Printed in Gt. Britain by Ritchie/Dickson Ltd.

Soupe aux Moules (Mussels with Tomato)

Leave a reply

soupe_aux_moules

Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 2

You will need:

3 pints ( U.S. 7 1/2 cups) small fresh mussels
1 oz. butter
3 oz. onion, chopped
8 oz. ripe tomatoes
6 tablespoons dry white wine
ground black pepper
fresh chopped parsley

Scrub and scrape the mussels in several changes of cold water, discarding any that fail to shut tightly.

Melt the butter in a wide pan and over a low heat fry the chopped onion for 5 minutes or until soft and golden. Skin and chop the tomatoes and add with wine to the onions. Allow to boil for a minute then put in the prepared mussels. Cover, and cook over quick heat, shaking the pan from time to time, until the mussels open, about 5 minutes. Discard the shells as they open, and serve the mussels immediately with the cooking liquor strained over them.

Season to taste with a little ground black pepper and garnish with a little fresh chopped parsley. Serve with crusty French bread and creamy butter.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamylyn Publishing Group Ltd. 1968

Blanquette de Veau

Leave a reply

veal_stew

Preparation time: 20 minutes
Cooking time: 1 1/4 hours
To serve: 4

You will need
1 1/2 lb. shoulder or breast of veal
salt
1/2 lemon
1 carrot, quartered
1 onion, peeled
bouquet of bay leaf, thyme and parsley, tied
1 oz. butter
1 oz. flour
1 egg yolk
1/4 pint (U.S. 5/8 cup) thin cream
Garnish:
4 cooked mushrooms
few cooked peas
triangles of bread fried in butter

This is an excellent dish from the cheaper cuts of veal. Cut meat into 1-inch cubes. Put into a pan with 1 teaspoon salt, slice of lemon and cold water to cover. Bring slowly to the boil, drain and rinse (this is to blanch and whiten the meat). Return meat to rinsed pan with the prepared carrot, and onion, herbs and 1 pint (U.S. 2 1/2 cups) water; cover and simmer for 1 hour or until tender. Strain off and reserve the liquid. Discard the vegetables and herbs. Melt the butter in a saucepan, add flour and cook, stirring, for 1-2 minutes. Add 3/4 pint (U.S. 1 7/8 cups) of the liquid all at once, whisk until boiling, and boil for 3 minutes. Blend the egg yolk with cream, add gradually to the sauce, whisking briskly all the time. Add 1-2 teaspoons lemon juice, check seasoning and replace meat. Heat gently for 5 minutes but do not let it boil.

Serve garnished with mushrooms, peas and fried bread.

©Shufunotomo, Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Cheesy Tuna Chowder

Leave a reply

cheesy_tuna_chowder

1 tablespoon finely chopped onion
2 tablespoons butter or margarine
1 11-ounce can condensed cheddar cheese soup
1/2 cup milk
1 16-ounce can tomatoes, cut up
1 7-ounce can tuna (water pack), broken into chunks
1 tablespoon snipped parsley
Dash coarsely ground pepper

In saucepan cook onion in butter or margarine till onion is tender but not brown. Add condensed cheese soup and gradually blend in milk. Stir in undrained tomatoes, undrained tuna, parsley, and pepper. Cover and simmer 10 minutes. Makes 4 servings.

Shrimp ‘n Rice Soup

2 cups water
1/2 cup diced celery
2 tablespoons uncooked long grain rice
1 teaspoon instant chicken bouillon granules
1 10 1/2-ounce can condensed chicken with rice soup
1 10 3/4-ounce can condensed cream of shrimp soup
1 cup milk
1 4 1/2-ounce can shrimp, drained
1/2 cup dairy sour cream

In medium saucepan combine water, celery, uncooked rice, and bouillon granules. simmer 15 minutes or till rice is tender. Stir in canned soups and milk. Add shrimp. Heat through. Just before serving, stir in a little soup into the sour cram; return to soup in saucepan and blend well. Heat, but do not boil. Garnish with lemon wedges and parsley springs if desired. Makes 4 servings.

© Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Chili Dog Soup

Leave a reply

chili_dog_soup

1 pound ground beef
1 pound frankfurters (8-10), cut in 1-inch diagonal slices
1 28-ounce can tomatoes, cut up
2 16-ounce cans dark red kidney beans
2 15-ounce cans tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dry mustard
1 large bay leaf
1 cup shredded American cheese (4 ounces)
1/2 cup chopped onion
Corn chips

In Dutch oven brown the ground beef; drain off excess fat. Stir in frankfurters, undrained tomatoes, undrained kidney beans, tomato sauce, chili powder, salt, dry mustard, and bay leaf; simmer, covered, 30 minutes, stirring occasionally. Remove bay leaf. Serve in bowls; top with cheese, onion, and corn chips. Makes 12 servings.

Cream of Celery Soup

1 1/2 cups chopped celery
1/3 cup chopped onion
3 cups milk
3 tablespoons all-purpose flour
1/8 teaspoon white pepper
2 tablespoons butter or margarine

In 2-quart saucepan combine celery, onion, and 1/2 teaspoon salt; add 1 cup water. Cover and simmer about 15 minutes or till vegetables are tender. Do not drain. Add 2 1/2 cups of the milk. Blend the remaining 1/2 cup milk, the flour, white pepper, and 1/2 teaspoon salt; add to celery mixture. Cook, stirring constantly, till thickened and bubbly. Stir in butter. Season to taste. Makes 6 servings.

© Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Beef Stew

1 Reply

beef_stew

4 tbs. oil
1 clove garlic, split
2 large onions, sliced
1/3 cup flour
1-1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. stewing beef, cut in 1-1/2″ cubes
1/2 tsp. dill week
1 Cup Burgundy
1 10-oz. can beef consommé
1 10-oz pkg. frozen artichoke hearts
4 tbsp. butter or margarine
18 fresh mushrooms, halved or quartered
2 8-oz pkg. refrigerated biscuits
melted butter
parmesan cheese

Heat oil in a heavy kettle. Sauté garlic and onions until golden. Remove. Mix flour, salt and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot. Add dill weed, wine and consommé. Cover tightly and simmer about 1-1/2 hours or until tender. Cook artichokes one minute less than package directions; add to meat. Melt butter, add mushrooms and sauté 5 min. Add to meat. Mix gently, correct seasoning and pour into a 2-1/2 quart casserole. Crown with biscuits and bake 15-20 min. in 400° oven. 5 min. before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking. 6 servings.

Suggested Menu and Preparation Schedule

Beef Stew
Parmesan Biscuits
Endive Salad French Dressing
Fresh Strawberries & cream
Almond Wafers

*3:00PM Prepare Stew, Prepare Artichokes and Mushrooms
 4:00    Wash and Sweeten Strawberries. Chill
*4:15   Prepare Endive for Salad. Refrigerate.
 5:30    Assemble Stew for Baking with Biscuits
 5:40    Place Stew and Biscuits in Preheated Oven
 5:55    Top Biscuits with Butter and Cheese, Add Dressing to Salad
 6:00    Bon Appetit! Enjoy your Dinner!

After dinner serve Strawberries and Almond Wafers

*May be made early in the day. If Stew is refrigerated, heat before arranging in casserole dish.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions Inc. All Rights Reserved.

Broccoli with Deviled Eggs

1 Reply

broccoli_deviled_eggs

1 1/2 pounds fresh broccoli or 2 packages frozen broccoli
4 hard cooked eggs
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/2 teaspoon pepper
Paprika

Wash broccoli, cut off large leaves and a thin slice of the lower stalk. If stalks are thick, slice lengthwise – almost to the flowerets. Place in a skilled, add 1 inch boiling, salted water and cook uncovered for 5 minutes; cover, and simmer 5 minutes longer. Do not overcook – broccoli should be slightly crisp and a bright green color.

Cut off upper 1/3 of egg white. Scoop out yolks and mash together with the cut-off whites. Blend in mayonnaise, mustard, onion salt and pepper. Garnish with paprika.

Combine marinade ingredients. Arrange eggs and broccoli on a platter. Pour marinade over broccoli, refrigerate at least 1 hour before serving.

Serves 4
Preparation time: 30 min.
Approximate calories per serving… 250

NOTE: This versatile dish can be used as a vegetable, an appetizer, or a salad.

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, NY