2 medium stalks celery, chopped (about 1 cup) 1 tablespoon butter or margarine 1 can (10¾ ounces) condensed cream of shrimp soup 2 cans (7½ ounces each) crabmeat, drained and flaked* ½ cup dairy sour cream 1 tablespoon grated lemon peel Dash of aromatic bitters 4 English muffins, split and toasted Paprika
Cook and stir celery in butter in 10-inch skillet until celery is tender, about 5 minutes. Stir in soup, crabmeat, sour cream, lemon peel and bitters. Heat just to boiling. Serve over hot muffins; sprinkle with paprika. 4 servings.
*1 can (7 ounces) fish flakes, drained can be substituted for 1 can of the crabmeat.
THINK CRAB Crabmeat lends a touch of elegance to any fish dish, as well as a good supply or protein, calcium and minerals. You can combine it with less expensive fish to stretch it in sauces, salads, chowders and dips. Crabs are available live (close to the place of capture), frozen (cooked in the shell) and canned. Some processors have floating canneries to facilitate immediate packing of the fresh crabs.
Oriental and Mediterranean eggplants are about 5 inches long and 1½-2 inches in diameter. Elongated in shape and are excellent for busy cooks since they cook quickly. Eggplants are low in calories.
Prepare this subtly flavored sauce ahead for ease in serving. 3 Tablespoons toasted sesame seeds, ground coarsely 3 Tablespoons sugar 3 Tablespoons rice wine vinegar (Japanese type) 1 Tablespoon soy sauce (Japanese shoyu) 1 teaspoon salt dash MSG (optional)
Put all ingredients into a bowl. Mix well, or easier yet, first grind sesame seeds in blender slightly and add balance of ingredients. Twirl a short while. Pour over cooked eggplant.
8 eggplants, small Oriental or Mediterranean variety
Trim ends of unpeeled eggplants and make several long slashes on lenghwise [SIC] surface for speed in frying. The skin protects oil from penetrating the inside which makes the vegetable exceedingly fat-free when cooked.
Heat frying pan with a thin layer of light vegetable oil. When about 350°F. add eggplants and fry until soft. Turn them occasionally. Cook about 4 minutes. Drain on paper towels. Keep warm. To serve split eggplants open at one lengthwise slash and pour sauce over vegetables. Enjoy!
1 cup chopped parsley, packed 1 tablespoon dried basil leaves 1 teaspoon salt ⅛ teaspoon white pepper 2 cloves garlic, crushed ½ cup olive oil 2 tablespoons butter or margarine 2 tablespoons boiling water ¾ cup grated Parmesan cheese ¼ cup finely chopped walnuts, or whole pine nuts 1 pkg (8 oz) thin spaghetti or noodles, cooked as package label directs
In small bowl, combine all ingredients except spaghetti. Beat with fork to combine thoroughly.
Place well-drained hot spaghetti in large bowl.
Pour sauce over spaghetti and toss lightly to coat thoroughly.
Serve with additional Parmesan cheese, if desired.
Makes 4 servings.
Note: Pesto will keep in the refrigerator for several days. Cover with thin layer of oil and store in covered jar. Let it warm to room temperature before using. It may also be frozen.
You will need 1 medium-sized cauliflower 3 onions 1 clove garlic ½ teaspoon ginger powder ½ pint (U.S. 1¼ cups) yoghurt 1 teaspoon sugar 1 teaspoon salt 1½ oz. Cooking fat ¼ pint (U.S. ⅝ cup) hot water 1 teaspoon garam masala (see Card No. 2)
Divide cauliflower into flowerets. Slice 1½ onions finely. Mince the other 1½ onions, garlic and ginger. Put the yoghurt in a bowl, add the minced ingredients, sugar and salt and beat with an egg beater. Marinate the cauliflower in the yoghurt mixture and leave for 2 hours. Make sure that the yoghurt covers the flowerets all over. Heat the fat and fry the onions golden, add the cauliflower, all the yoghurt and hot water. Simmer until cauliflower is tender. Sprinkle with garam masala.
6 eggs, well beaten 12 ounces fresh or 1-pound can bean sprouts, drained ⅓ cup thinly sliced green onions ½ cup finely chopped celery Small can water chestnuts, thinly sliced 1 teaspoon salt ⅛ teaspoon pepper 2 tablespoons oil
For Sauce: 2 teaspoons cornstarch 1 teaspoon vinegar 1 teaspoon sugar ¼ cup soy sauce ½ cup vegetable bouillon
Combine eggs, bean sprouts, green onions, celery, water chestnuts, salt and pepper. Heat oil in a large skillet and fry foo long patties, turning once. Remove to platter and serve with Foo Yong Sauce. To make sauce: Blend cornstarch, sugar, soy sauce and vinegar in a small pan. Stir in vegetable bouillon and cook over low heat until thickened.
Serves 3 to 4 • Preparation time: 25 Min Approximate calories per serving… 270
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.
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.
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.
You will need 4 large, ripe bananas 1 cup orange juice 4 tablespoons butter ½ cup brown sugar 2 teaspoons cinnamon Optional: cream or whipped cream as a topping.
Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.
You will need 1 ½ cups cooked luau pulp (2 bunches of luau) 4 ½ cups milk 2 tablespoons butter 2 ½ tablespoons flour 1 ¾ teaspoons salt pepper if desired
See recipe number 5 on how to prepare luau for cooking.
Press the luau through a sieve. Measure it so that there will be 1 ½ cups of cooked pulp. Melt the butter, add the flour, and mix until a smooth paste is formed.
Stir in the milk gradually and cook until the mixture thickens. Add the luau and seasonings and serve hot.
Notes and instructions from recipe number 5: 2 bunches of luau is 40 taro leaves. Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau 1 ½ tablespoons butter, 1 ½ cups water and ½ teaspoon salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.