Category Archives: Soups and Salads

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

Jellied Lamb Salad

5 Replies

jellied_lamb_salad

Cooking time: 20-25 mins.
Preparation time: 15 mins. plus time for aspic to set
Main cooking utensils: broiler or skillet, saucepan

For 4 people you need:
8 small lamb cutlets
3/4 lb. sliced green beans*
seasoning

Aspic coating:
generous 1 tablespoon gelatin
2 1/3 cups water
3 hard-cooked eggs
few capers
cooked carrots
1 large tomato
1/2 red sweet pepper
small green sweet pepper

*Or use mixed vegetables

1. Fry or broil cutlets until tender; cool.

2. Cook beans lightly; season and drain. Arrange at bottom of dish with cutlets on top.

3. Soak the gelatin in 1/4 cup of the cold water. Dissolve it in the remaining hot water. Cool.

4. Pour three-fourths of the jelly over the beans and meat.

5. Allow this to set, but keep the remaining aspic in a warm place.

6. When the aspic begins to set arrange halved rings of egg round dish, and whole rings on top of 4 cutlets.

7. Put capers on top of the egg slices.

8. Cut carrots into rings (use a fancy cutter if wished for a fluted edge) and put on the other 4 cutlets.

9. Skin and peel tomato, put slices down center of dish with pieces of red and green sweet pepper.

10. Brush egg slices round edge of aspic to keep them moist; pour remainder over to of garnishes – be careful not to dislodge them.

TO SERVE: Cold with lettuce, etc.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Pride Of The Bayou

1 Reply

pride_of_bayou

1/2 cup drained, canned mushrooms
1 ounce thinly sliced onion
1/2 teaspoon rosemary leaves
1/4 teaspoon Worcestershire sauces
1/4 teaspoon salt
1/8 teaspoon basil leaves
1/8 teaspoon fennel seed
2 to 3 drops of hot sauce
Dash of white pepper
1/2 cup evaporated skimmed milk
1/4 cup clam juice
1 slice enriched white bread, crumbed
4 ounces cooked king crabmeat or other shellfish
1 tablespoon imitation (or diet) margarine
1 teaspoon brandy extract
Parsley sprig

Combine first 9 ingredients in non-stick skillet. Cook over low heat, until onion is tender. Combine milk, clam juice, and crumbs in top of double boiler. Cook over boiling water, 10 minutes, or until thickened. Add mushroom mixture and crabmeat; mix well. Cook 5 minutes longer, or until well heated. Add imitation margarine and brandy extract; stir until margarine is melted. Pour in soup bowl; garnish with parsley sprig. Makes 1 luncheon serving.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Shrimp ‘n Rice Salad

1 Reply

shrimp_n_rice_salad

1 cup cleaned cooked shrimp*
3 cups cooked rice
1/4 cup sliced celery
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise or salad dressing
Crisp greens
2 tomatoes, cut into wedges
1/2 cup French dressing
1 lemon, cut into wedges

Split each shrimp lengthwise. In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimiento and onion; cover and chill.

Just before serving, stir together salt, pepper and mayonnaise and toss with shrimp mixture. Spoon shrimp onto crisp greens; garnish with tomato wedges and, if desired, with whole shrimp. Serve with French dressing and lemon wedges. 6 servings.

*Crabmeat, lobster or a combination of the three seafoods can be substituted for the shrimp.

This rainbow-colored salad has a delicate flavor and delightful texture – perfect for luncheon or a light supper.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tomato Aspic Salad

Leave a reply

tomato_aspic_salad

Tomato Aspic Salad

4 cups tomato juice
1 bay leaf
1 tsp. salt
Dash cayenne
2 stalks celery, sliced
2 Tbsp. grated onion
2 envel. unflavored gelatin
1/2 cup cold water
2 Tbsp. lemon juice
Crisp salad greens

Combine tomato juice and next 5 ingredients, in a saucepan. Bring to a boil; simmer 10 minutes. Sprinkle gelatin over cold water and let stand to soften. Add softened gelatin to tomato mixture; stir until dissolved. Strain mixture; add lemon juice. Pour into a 1-quart ring mold. Chill until set. Unmold on a serving plate and garnish with salad greens. If desired, fill center of ring with Golden Potato Salad (see Index J). Serves 6.

Cucumber Almond Salad

Combine 2 pared and thinly sliced cucumbers with 1/2 tsp. salt in a bowl. Let stand about 15 minutes; drain.

Combine 1 cup sour cream, 1/3 cup slivered almonds, 1 Tbsp. onion and 1 1/2 tsp. lime juice in a small bowl. Pour sour cream mixture over cucumbers; toss to mix well. Serves 6.

Red Cabbage Slaw

1 cup finely shredded red cabbage
2 cups finely shredded green cabbage
1/2 cup mayonnaise
1/2 to 3/4 tsp. dill seeds
3/4 tsp. salt
Dash pepper
Few grains paprika
1/4 cup sour cream

Put the red and green cabbage in a bowl. Combine mayonnaise and remaining ingredients in another bowl. Pour mayonnaise mixture over cabbage; toss to mix and chill. Serves 6 to 8.

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

Tropical Salad Bowl

Leave a reply

tropical_salad

1 1/2 cups sliced bananas
1 can (14 ounces) pineapple chunks, drained
1 can (1 pound) salmon, drained and flaked
3/4 cup diced celery
3 tablespoons finely chopped sweet pickles
1 1/2 teaspoons salt
2 tablespoons mayonnaise
2 tablespoons prepared mustard
Salad greens

Combine bananas and pineapple. Add flaked salmon, celery, pickles and salt. Combine mayonnaise and mustard in another bowl; add to salmon-banana mixture and toss lightly to mix. Serve on crisp salad greens. Makes 6 servings.

Sea Isle Chicken Salad

Combine cold, diced cooked chicken, chopped celery, diced green pepper and large chunks of ripe banana. Season to taste with salt. Moisten slightly with mayonnaise or salad dressing. Turn into a large salad bowl lined with crisp lettuce or other salad greens. Sprinkle top generously with slivered almonds and well-drained capers.

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

Chinese Chicken Noodle Soup

1 Reply

chinese_chicken_noodle_soup

2 1/2- to 3-pound broiler-fryer chicken cut up
1 teaspoon salt
About 5 cups water
2 cans (4 ounces each) mushroom stems and pieces (with liquid)
6 green onions (with tops), finely chopped (about 3/4 cup)
2 large carrots, cut diagonally (about 1 1/2 cups)
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon dry sherry
1 teaspoon crushed gingerroot*
3 1/2 ounces uncooked vermicelli

Heat chicken, salt and enough water to cover chicken to boiling in Dutch oven; reduce heat. Cover and simmer about 40 minutes.

Cool chicken and broth quickly. Remove chicken from broth; refrigerate broth. Remove skin and ones from chicken; cut chicken into bite-sized pieces. Skim fat from broth.

Place chicken pieces, broth and remaining ingredients except vermicelli in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until carrots are crisp-tender, about 20 minutes; remove gingerroot. Stir in vermicelli. Simmer uncovered until vermicelli is tender, about 5 minutes. 10 servings.

*1/2 teaspoon ground ginger can be substituted for the gingerroot.

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

Minestrone

3 Replies

minestrone

1 cup dried white navy beans (Great Northern)
Salt
1 small head cabbage, sliced
3 carrots, pared and diced
2 white turnips, pared and diced
1 can (1 lb) Italian-style tomatoes, undrained
1 tablespoon olive or salad oil
1 tablespoon butter or margarine
1 cup thinly sliced onion
1 large tomato, peeled and coarsely chopped
1/2 cup chopped celery
2 tablespoons chopped parsley
1 clove garlic, crushed
Dash pepper
1 cup broke up thin spaghetti
Grated Parmesan Cheese

1. Day before serving: In medium bowl, cover beans with cold water. Refrigerate, covered, overnight.

2. Next day: Drain beans. Turn into 5-quart Dutch oven or kettle with 3 quarts water and 2 teaspoons salt.

3. Bring to boiling; reduce heat, and simmer very gently, covered, 1 hour.

4. Add cabbage, carrots, turnips, and canned tomatoes. Cover and continue to cook 1/2 hour longer.

5. Meanwhile, in hot oil and butter in medium skillet, sauté sliced onion until tender and golden – about 5 minutes.

6. Add chopped tomato, celery, parsley, garlic, 1/2 teaspoon salt and pepper; cook slowly, 20 minutes, stirring frequently. Add to bean mixture along with spaghetti. Cover; cook slowly, 30 minutes, stirring occasionally.

7. Serve soup, sprinkled with Parmesan cheese.

Makes 10 servings; 2 1/2 quarts.

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

Pennsylvania Dutch Chicken and Corn Soup

1 Reply

penn_dutch_chicken_soup

4 to 4 1/2 pound stewing chick, cut up
3 quarts water
1 medium onion, cut into fourths
2 teaspoons salt
1 teaspoon whole mixed pickling spice
2 cans (17 ounces each) whole kernel corn
1 1/2 cups finely chopped celery (with leaves)
2 hard-cooked eggs, chopped
2 teaspoons salt
1/8 teaspoon pepper
Rivels (below)

Remove any excess fat from chicken. Heat chicken, giblets, neck, water, onion, 2 teaspoons salt and the pickling spice to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are tender, 2 1/2 to 3 hours. Strain broth. Refrigerate chicken and broth separately.

Remove chicken from bones; remove skin if desired. Cut chicken into small pieces. Remove fat from broth. Heat broth, chicken, corn (with liquid) and celery to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in eggs, 2 teaspoons salt and the pepper. Stir in Rivels. Cover and simmer 7 minutes. 10 to 12 servings.

Rivels

Mix 1 cup all-purpose flour, 1/4 teaspoon salt and 1 egg, beaten, until crumbly.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Cucumber-Yogurt Salad

1 Reply

cucumber_yogurt
Preparation time: 15 min.
Chilling time: 30-45 min.

This particular cucumber salad originated in Europe but it almost as popular in our country. A delight for a weight-watcher since cucumbers are very low in calories.

For 4 servings you will need:

3 cucumbers, about 8 inches each
2 Tbsp. salt
Cold water
1 cup natural yogurt or sour cream
1 Tbsp. fresh lemon juice or 1/2 Tbsp. cider vinegar
1/2 tsp. lemon pepper or freshly ground pepper
Chopped fresh chives, dill or parsley for garnish, optional.

Preparation:

1. Wash and peel cucumbers, Cut into wafer-thin slices. Put into a bowl.

2. Sprinkle with salt. Cover and let stand in refrigerator for about 30 min.

3. Rinse cucumber in very cold water, preferably with some ice cubes. Drain. Chill again.

4. Meanwhile mix yogurt or sour cream with lemon juice or vinegar.

5. Place cucumber in serving bowl. Top with yogurt mixture. Sprinkle with lemon pepper or ground pepper. Garnish with chives, dill or parsley, if you like.

Tips: When buying always look for firm, crisp and well shaped cucumbers with a bright green color.

For 2 servings: Half of the ingredients

For 8 servings: Double the ingredients

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