Category Archives: Weight Control

Versatile Chicken in Aspic

2 pounds chicken cutlets
1/2 teaspoon salt
1 cup drained and chopped canned mushrooms
1/2 cup chopped fresh parsley
1/4 cup chopped pimento
2 cups bouillon
2 tablespoons dehydrated onion flakes
1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
1 teaspoon prepared mustard
1/2 teaspoon onion salt
Pimento strips
Parsley sprigs

ADVANCE PREPARATION: Flatten cutlets with side of cleaver or knife. Sprinkle with salt. Combine mushrooms, parsley, and pimento. Divide mixture onto cutlets. Fold sides over filling and roll; fasten with toothpicks. Place rolls in saucepan. Add chicken bouillon and onion flakes. Cover and simmer 40 to 45 minutes, or until tender. Remove rolls from bouillon. Chill chicken rolls. Sprinkle gelatin over cold water in saucepan. Add buttermilk, mustard, and onion salt. Stir over very low heat until gelatin is dissolved. Chill in refrigerator until mixture is syrupy. Dip chilled chicken rolls into chilled gelatin mixture, coating on all sides. Drain on rack. Repeat until rolls are thickly coated and all glaze is used.

FINAL PREPARATION: Arrange on platter. Garnish with pimento and parsley sprigs. Refrigerate until ready to serve. Divide evenly. Makes 4 dinner servings.

Grapefruit and Shrimp Cocktail

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Preparation time: 10 mins.
Main utensil: sharp knife

For 1 person you will need:
1/2 grapefruit
1/2 cup cooked shrimp

low calorie dressing:
1 sugar substitute tablet or few drops liquid sugar substitute
1/2 teaspoon mustard
good pinch salt
shake pepper
1 tablespoon corn oil
2 tablespoons lemon juice

Approximate calories:
Fresh grapefruit contains approximately 50 calories per half. Shrimp contains approximately 27 for 1/2 cup (unpeeled). Salad dressing contains 60 calories.

1. Peel grapefruit, remove segments, discarding seeds and skin and put into a bowl.

2. Add peeled shrimp, leaving 1 unpeeled for garnish.

3. Mix the sugar substitute with the seasonings, then blend in the oil and lemon juice.

4. Mix the fruit and fish, then put into a glass bowl and garnish with the whole unpeeled shrimp.

TO SERVE: As first course of a meal.

TO VARY: Use other shellfish; put on a bed of shredded lettuce

NOTE: Hors d’oeuvre to choose are fresh grapefruit or melon without sugar, tomato or unsweetened fruit juices, thin consommé, plain vegetable hors d’oeuvre, shellfish (without mayonnaise). Hors d’oeuvre to avoid are rich thick soups, mixed hors d’oeuvre containing oily dressings, pâté, foods in rich sauces, foods in mayonnaise, pasta and rice dishes.

Steamed Lobster Chinois

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1 (2-pound) lobster (1 pound with shell removed)
2 tablespoons chicken bouillon
1 tablespoon chives
1 tablespoon lemon juice
1/2 teaspoon salt

With cleaver, chop lobster in half lengthwise, through the shell. Remove innards. Split claws. Place lobster, meat side up, on heat-proof platter. Combine bouillon, chives, lemon juice and salt; pour over lobster. Cover and steam on rack over boiling water, until shell is bright red, about 15 minutes. Serve with Seafood Dip Sauce (see recipe below). Makes 2 dinner servings.

Seafood Dip Sauce

1/2 cup soy sauce
1 teaspoon dry mustard

Combine soy sauce and mustard. Makes 2 servings, about 1/4 cup each.

Fluffy Mackerel Pudding

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2 stalks celery
1 medium green pepper
8 ounces drained, canned mackerel, flaked
1 tablespoon dehydrated onion flakes
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon mace
Dash of ground cardamom
2 medium eggs, slightly beaten
2 medium eggs, hard-cooked, and sliced

Put celery and green pepper through a food grinder (or chop finely in blender). Combine with mackerel, onion flakes,mustard, salt, pepper, mace, and cardamom; mix well. Blend in raw eggs. Divide evenly into 4 (8 ounce) heatproof cups. Bake at 350°F (moderate oven) for 35 to 40 minutes. Garnish each with 1/2 sliced egg. Makes 4 luncheon servings.

Mackerel Soup

2 cups tomato juice
1/2 medium cucumber, chopped
2 tablespoons dehydrated onion flakes
1 packet instant beef broth and seasoning mix or 1 beef bouillon cube
1/2 teaspoon basil
8 ounces drained, canned mackerel

Combine all ingredients, except mackerel, in a saucepan. Cook over low heat, stirring frequently, for 15 minutes, or just until mixture comes to a boil. Add mackerel. Cook 4 minutes longer. Divide evenly. Makes 2 luncheon servings.

Frozen Cheese Salad

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2 2/3 cups cottage cheese
8 ounces blue cheese
1/2 cup buttermilk
2 tablespoons chives
2 teaspoons grated lemon peel
1 teaspoon barbecue spice
1 teaspoon Worcestershire sauce
2 cups raw broccoli florets
Green pepper strips, to garnish

Let cheese stand at room temperature for 30 minutes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcestershire; process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serving. Unmold on serving platter. Surround with broccoli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.

Shrimp-Salmon Mold

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1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
8 tablespoons lemon juice
1 teaspoon imitation butter flavoring
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon rind
3 drops yellow food coloring
3/4 cups crushed ice
6 ounces cooked shrimp
6 ounces drained canned salmon
Salad greens

In saucepan sprinkle gelatin over cold water to soften. Stir over low heat until gelatin dissolves. Combined dissolved gelatin, buttermilk, lemon juice, butter flavoring, vanilla, lemon rind and food coloring in blender container; process at high speed until blended. Add crushed ice; process at high speed for 30 seconds. Pour in large bowl. Refrigerate 5 minutes. Combine with shrimp and salmon. This salad may be served as is, or it may be allowed to chill in 2 individual molds until firmly set. Unmold on a bed of salad greens. Divide evenly. Makes 2 dinner servings.

Salmon in Aspic

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3 cups water
2 tablespoons vinegar
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
6 whole peppercorns
1 bay leaf
2 (10 ounces each) salmon steaks
1 envelope unflavored gelatin
1 1/2 cups clam juice, divided
Lettuce leaves
1 cup drained, cooked or canned asparagus spears
Lemon peel
Watercress

In large skillet, combine water, vinegar, broth mix, peppercorns, and bay leaf. Bring to a boil; reduce heat, place salmon in skillet, and simmer 5 minutes, or until fish flakes easily with a fork. Lift fish from pan to a rack placed over a plate. Cook. In a small saucepan, sprinkle gelatin in 1/2 cup clam juice to soften. Stir over very low heat until gelatin dissolves. Stir in remaining clam juice. Chill until syrupy. Spoon a layer of gelatin mixture over salmon. Chill until glaze is set. Repeat 2 or 3 times until salmon is well coated. Line plate with lettuce leaves. Arrange asparagus on lettuce. With spatula, transfer salmon to center of plate. Garnish with lemon peel and watercress. Divide asparagus evenly. Makes 2 dinner servings, 1 steak each.

Spinach and Egg Mold

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1 envelope unflavored gelatin
3/4 cup plus 3 tablespoons cold water
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 1/3 cups cottage cheese
1 cup chopped fresh spinach
4 medium eggs, hard-cooked and diced
Lemon juice to taste
Radish slices
Parsley sprigs

Sprinkle gelatin over 3/4 cup cold water in saucepan. Stir over low heat until gelatin dissolves. Remove pan from heat, Stir in salt, mustard, and hot sauce. Chill, stirring occasionally, until mixture is syrupy. Combine cottage cheese and remaining water in blender container; process at high speed until mixture is smooth. Transfer to a large bowl. Add gelatin mixture, spinach, eggs, and lemon juice; mix well. Turn into a 3 cup mold. Chill until firm, about 3 hours. To serve: Unmold, and garnish with radish slices and parsley sprigs. Divide evenly. Makes 4 luncheon servings.

Velvet Cheese Soup

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2 cups skim milk
8 ounces Cheddar cheese, grated
3 cups water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
2 packets instant beef broth and seasoning mix or 2 beef bouillon cubes
1 1/2 cups (10-ounce package) frozen chopped broccoli, thawed
1/4 cup pimentos
2 tablespoons dehydrated onion flakes
1 teaspoon imitation butter flavoring
Salt to taste
Pepper to taste

Combine milk and cheese in a saucepan. Stir over low heat until cheese begins to melt. Add water and broth mixes. Stir until cheese is completely melted. Add remaining ingredients. Cook over low heat, 5 minutes longer, stirring frequently, until broccoli is tender. Divide evenly. Makes 4 luncheon servings.

Frankfurter Spectacular

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8 ounces frankfurters (see Note)
1 tart medium apple, cored and diced
1/4 medium pineapple, diced
4 ounces canned onions
1/2 cup sliced canned carrots
1/4 cup chicken bouillon
1 tablespoon tomato juice
1 tablespoon lemon juice
1/2 tablespoon cider vinegar
1/2 teaspoon curry powder
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon coriander seeds

Slice frankfurters lengthwise, but do not cut all the way through. Broil, about 3 inches from source of heat, 6 minutes, or until cooked throughout. Combine remaining ingredients in a saucepan. Cook over low heat, stirring frequently for 10 minutes. Add frankfurters. Cook an additional 3 minutes. Divide evenly. Makes 2 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.

^*For dramatic service, cut pineapple so core remains in one piece, as shown. Stick frankfurters into pineapple core with hors d’oeuvre pics. Place core with frankfurters in center of serving dish. Top with pineapple leaves. Add cooked mixture around base of core.

Vintage Recipe Cards

Where Food Photography Comes To Die

Category Archives: Weight Control

Versatile Chicken in Aspic

Grapefruit and Shrimp Cocktail

Steamed Lobster Chinois

Fluffy Mackerel Pudding

Frozen Cheese Salad

Shrimp-Salmon Mold

Salmon in Aspic

Spinach and Egg Mold

Velvet Cheese Soup

Frankfurter Spectacular

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