Category Archives: Vegetables

Blomkål Med Currysås (Cauliflower With Curry Sauce)

Cooking time: approximately 30 min

Ingredients: (4 pers.)
1 large head of cauliflower
Water
Salt
1 packet frozen peas
2 hardboiled eggs

Sauce:
1 tablespoon margarine
2 tablespoons flour
1-2 teaspoons curry
approximately 3 dl vegetable broth
1 egg yolk
½ dl cream
1½ hg frozen shrimp
salt
white pepper
cut dill

Preparation:
1. Clean the cauliflower head and cook it until just and evenly soft in lightly salted water.
2. Fry margarine and curry for the sauce, stir in the flour, and dilute with vegetable broth a little at a time. Let the sauce cook for a few minutes.
3. Heat the sauce with the egg yolk stirred in the cream. Mix in the prawns and take the pan off the heat. Season to taste.
4. Place the cauliflower on a heated plate and pour the curry sauce over it. Sprinkle with dill.
5. Garnish with halved hard-boiled eggs and peas.

Approximately 325 calories per portion.


Translation from original Swedish via Google Translate


© Hamlyn Group/Hemmets Journal AB S/C/1

Soybeans Italiano

1 cup Tomato Sauce Italiano (below), divided
1½ cups (10-ounce package) frozen chopped spinach
16 ounces cooked, dried soybeans

Bring ½ cup Tomato Sauce Italiano to a boil in a saucepan. Add spinach. Simmer covered, 5 minutes, or until spinach is cooked. Add remaining Tomato Sauce and soybeans. Cook over low heat for 5 minutes, or until heated throughout. Makes 2 dinner servings.

TOMATO SAUCE ITALIANO

4 cups mixed vegetable juice
2 tablespoons wine vinegar
2 packets beef broth and seasoning mix or 2 beef bouillon cubes
1 tablespoon onion powder
Artificial sweetener to equal 4 teaspoons sugar
5 peppercorns
1 small garlic clove, minced
1 teaspoon basil leaves
½ teaspoon chili powder

Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and cook over low heat, stirring frequently, for 40 minutes, or until mixture is reduced by half. Divide evenly. Makes 4 servings, about ½ cup each.


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

Carrot Ring Mould with Peas and Onions

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.


Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966 Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickard.

Eggplant Caviar

¼ cup dehydrated onion flakes
¼ cup onion bouillon
2 cups cooked eggplant
1 medium green pepper, finely chopped
2 medium tomatoes, chopped
Artificial sweetener to equal 1 teaspoon sugar
1 garlic clove, minced
2 tablespoons lemon juice
2 teaspoons salt
Lemon slices, to garnish
Nutmeg, to garnish

Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.


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

Italian Cauliflower Mousse

1 large cauliflower
Salt
3 eggs
1 egg yolk
¼ pint double cream
Freshly ground black pepper
Grated nutmeg
Butter
Hollandaise sauce
Flowerets of cauliflower, poached
Sprigs of parsley

Clean cauliflower and cut into quarters. Cook in boiling salted water until tender. Pass through fine sieve. Beat in the eggs, egg yolk and cream. Season generously with freshly ground black pepper and grated nutmeg. Transfer to a well-buttered soufflé dish with a band of aluminum foil tied around it, or a deep charlotte tin, and place in a pan of hot water on top of the stove. Bring water to a boil; then place it in a slow oven (350 -M3) and bake for 45 to 50 minutes, or until set. Unmould on to a serving dish and mask with Hollandaise sauce. Garnish with sprigs of poached cauliflower and sprigs of parsley. Serves 4 to 6.


Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. Printed an manufactured in Holland © Robert Carrier 1968

Potatoes – The Way Men Love Them

RAW FRIES

Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skilled. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with ½ teaspoon salt and dash pepper.

Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.

HASHED BROWNS

4 medium potatoes
2 tablespoons finely chopped onion
½ teaspoon of salt
⅛ teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons salad oil

Pare potatoes. In saucepan, heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.

Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skilled, leaving ½-inch space around edge.

Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.


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

Cauliflower au Gratin

1 whole cauliflower
1 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons flour
1/4 teaspoon salt
Dash of pepper
1 1/4 cups shredded sharp Cheddar cheese
2 tablespoons grape nuts cereal
2 tablespoons sliced almonds

Heat 1 inch of salted water to boiling in a large heavy saucepan. Add cauliflower; lower heat and cover. Simmer 20 to 25 minutes until tender. Drain. Place 2 tablespoons melted butter in a small saucepan and blend in flour, salt and pepper. Over low heat, slowly add milk and cook, stirring constantly, until mixture thickens and bubbles. Add cheese and stir until melted. Place cauliflower in an ovenproof serving dish and pour cheese sauce over the top. Mix cereal and nuts; sprinkle over sauce. Drizzle remaining tablespoon melted butter over all and place dish underneath the broiler until almonds are lightly browned – watch carefully to prevent almonds from burning.

Serves 4 to 6 • Preparation time: 40 min
Approximate calories per serving… 200


SUGGESTED MENU

Orange and Onion Salad
Cauliflower au Gratin
Lima Beans and Carrots
Pepper Steak
Cherry Upside-Down Cake


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

Eggplant Parmigiana

4 large slices eggplant, cut ½ inch thick
1 beaten egg
1/2 cup wheat germ
2 tablespoons cooking oil
1/8 teaspoon dried basil, crushed
1/8 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1 8-ounce can (1 cup) tomato sauce
2 large slices mozzarella cheese, halved (about 3 ounces)

Peel eggplant slices; dip each in egg, then in wheat germ to coat. In skillet brown quickly in hot oil. Place on eggplant slice in each of 2 individual baking dishes. Stir herbs, dash salt and dash pepper into tomato sauce; spoon about ¼ cup sauce atop each slice in dish. Top with one slice cheese. Add second slice of eggplant and then remaining sauce. Bake in 350° oven for 25 minutes. Cut cheese into triangles; arrange atop eggplant. Bake 10 minutes more. Serves 2.

CARROT-RICE BAKE

3 cups shredded carrot (1 pound)
2/3 cups uncooked long-grain rice
2 cups shredded American cheese (8 ounces)
1 cup milk
2 beaten eggs
2 tablespoons minced dried onion

In saucepan combine carrot, rice, ½ teaspoon salt, and 1 ½ cups water. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till rice is done. Do not drain. Stir in 1 ½ cups of the cheese, the milk, eggs, onion, and ¼ teaspoon pepper. Turn into a 10x6x2-inch baking dish. Bake, uncovered, in 350° oven about 20 to 25 minutes. Top with remaining ½ cup cheese. Return to oven about 2 minutes more to melt cheese. Cut into squares. Serves 6.


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

Herring Salad

herring_revised

Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: deep covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
4 large herring
2/3 cup white vinegar
4 peppercorns
2 bay leaves
1 small onion
1 cucumber
2 red-skinned eating apples
2/3 cup sour cream*
seasoning
lemon juice

Garnish:
parsley

*You can buy cartons sour cream or use yogurt or fresh cream plus 1 tablespoon lemon juice

1. Remove heads, intestines and backbones from herring, leave about 1/2 inch of bone at tail end.

2. Roll herring, start at the head end and secure rolls by piercing fish with backbone left at the tail end.

3. Put fish into casserole, add vinegar, peppercorns, bay leaves, and sliced onion with scant 2 cups water.

4. Cover dish with lid and bake for time and at temperature given.

5. Cool in the liquid, then drain.

6. Skin and dice cucumber.

7. Core apples, leave skin on. Cut half apple into slices, dice the remainder.

8. Mix diced apple and cucumber.

9. Mix with cream and seasoning.

TO SERVE: Arrange cucumber mixture on a long dish, place herring rolls on top, garnish with apple slices, dipped in lemon juice, and parsley.

TO VARY: Dice herrings after cooking, mix with diced apple, onion, cucumber, add 2 diced hard-cooked eggs, 1 small diced cooked beet, 3 diced sweet dill pickle. Put into mold and leave for 1 hour.


PRINTED IN CANADA ©Copyright Paul Hamlyn Ltd. 1967

Celery Victor

1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Pimiento strips

Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.

In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.

To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each).

CELERY VICTOR II

Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each).


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