Crab Nibbles

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Ingredients
1 pound sandwich egg bread, sliced (about 16 slices)
2 teaspoons dried Instant minced onion, toasted
2 teaspoons water
2/3 cup mayonnaise
1/4 teaspoon garlic powder
1 cup finely shredded medium cheddar cheese
15 cherry tomatoes
1/4 pound cooked crabmeat
2 tablespoons melted butter or margarine

Directions

Using a 1 1/2 inch round cookie cutter, cut about 80 rounds of bread. Mix instant onion and water; let stand 5 minutes. Blend together onion, mayonnaise, and 1/8 teaspoon of garlic powder; mound on bread rounds. Slice tomatoes very thinly; place tomato slice on cheese layer. Slice crabmeat into 1/4 inch slices; and place a slice on each tomato. Combine butter and remaining 1/8 teaspoon garlic powder; brush tops of crabmeat. Broil for 1 to 2 minutes to heat through.

Preparation Time: 1 hour

Makes 20 servings of 4 crab nibbles per person at approximately 130 calories per serving.

From the Kitchens of Dorothy Taylor

 

©1973 Curtin Publications, Inc. New York, NY

 

Sandwich Loaf

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Ingredients

4 hard-cooked eggs
1/4 cup mayonnaise
2 tablespoons chopped pimento
Salt and pepper
1-pound can salmon, drained
1 tablespoon lemon juice
2 tablespoons finely minced scallions
2 tablespoons finely minced celery
2 pounds cream cheese
3/4 cup sour cream
Small can chopped ripe olives, drained
1 tablespoon finely minced onion
2 tablespoons finely chopped walnuts
1 1/4-pound loaf white bread, crusts removed and cut horizontally into five layers.

Directions

Mash eggs with 2 tbls. mayonnaise and pimento; season. Reserve. Mash salmon with remaining mayonnaise, lemon juice, scallions, celery. Reserve. Blend cream cheese and sour cream. Mix 1/4 cheese mixture with onion and walnuts. Reserve. Mix 1/4 cheese with olives. Reserve. Tin 1/2 cup cheese with yellow food coloring. Reserve. Color balance of cheese with green food coloring. Reserve.

Assembly: Place bottom layer of bread on serving platter; spread with salmon filling. Add layer of bread spread with cheese-onion-walnut filling. On third layer of bread spread egg filling. On fourth layer, spread cheese-olive filling. Top with final layer of bread.

To finish:  frost top and sides of loaf with green-tinted cheese; make a decorative border of yellow cheese. Garnish with fresh flower or use other garniture – radish roses, carrot curls and stuffed olives.

Serves: 16

Preparation time: 1 hour

Approximate calories per serving: 335

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Shepherds Pie

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Ingredients

2 cups sweet potatoes, mashed
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons flour
2 cups beef bouillon, heated
2 cups cooked lamb, cubed
2/3 cup diced celery
2/3 cup diced carrots
4-ounce can whole mushrooms, drained
1/4 teaspoon crushed rosemary
1 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 400°. Add brown sugar, 2 tablespoons butter and 1/4 teaspoon salt to mashed sweet potatoes; reserve. Melt 2 tablespoons butter in a skillet and sauté onions and green pepper. Blend in flour and cook over low heat 3 minutes. Slowly add hot bouillon, stirring and cooking until the consistency of a thin sauce.  Add lamb, celery, carrots, mushrooms, rosemary, salt and pepper. Turn into a greased casserole. Arrange sweet potatoes around the edge (use a pastry tube for a more decorative effect). Bake for 20 minutes or until potatoes are lightly browned.

Serves: 4

Preparation time: 1 hour

Approximate calories per serving: 430

Suggested Menu

Shepherd’s Pie
Green Peas and Onions
Minted Apple Sauce
Chocolate Cake

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Nature’s Macaroons

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Ingredients

1/2 cups sesame seeds
3 egg whites, at room temperature
1 cup raw sugar
3 tablespoons honey
1 cup wheat germ
1/2 cup unsweetened macaroon coconut
2 tablespoons rice polishings
1 teaspoon almond extract
1 cup blanched almonds

Directions

Preheat oven to 325°.  Put sesame seeds in a pan and lightly brown, stirring constantlyand watching carefully to avoid burning. Beat egg whites until they reach a soft peak. Gradually add sugar and honey, while beating. Beat until mixture has stiff peaks. Mix wheat germ, coconut, rice polishings, sesame seeds and fold into the egg mixture. Add almond extract. Drop by teaspoon fuls onto a lightly buttered and floured cookie sheet. Place an almond on top of each cookie. Bake for 20 minutes or until lightly browned.

Yields: 5 dozen cookies

Approximate calories per serving: 40

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Three Pineapple Salads

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1. Pineapple-Mint Bites

Fresh pineapple
Fresh mint leaves

Wash pineapple, do not peel or remove top.  Cut pineapple in quarters, remove core. Carefully cut each quarter free of shell; cut the fruit in 1/2 inch slides crosswise and return to shell.  Top each slice with a leaf of mine speared with a cocktail pick.

2. Pineapple-Strawberry Boats

Fresh pineapple
Fresh strawberries, washed and hulled

Wash pineapple, do not peel or remove top.  Cut pineapple in quarters.  Carefully cut each quarter at shell line and under core to free fruit, leaving core attached to shell.  Cut fruit in large cubes and replace in shell – alternating each cube with a fresh strawberry.

3. Tropical Fruits On The Half Shell

Fresh pineapple
Fresh peaches, sliced
Bananas, sliced
Papaya, sliced
Preserved kumquats
Lime slices, Maraschino cherries, sliced almonds

Wash pineapple and cut in half do not peel or remove top. Carefully cut fruit from shell; reserve shell. Discard core and dice fruit.  Combine diced pineapple, peaches, bananas, papaya, and kumquats and pile into shells. Garnish with lime slices, cherries and sliced almonds.

Helpful Hint: Any combination of fruits in season – including apples, oranges and grapes – can be incorporated into this salad. Shredded coconut can be used. Chopped Macadamia nuts can replace almonds.  If preserved kumquats are omitted, an ounce of rum or kirsch can be added to fruit melange.

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY  ©1973

Fresh Fruits

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FRESH FRUITS AVAILABLE MONTHLY

Available practically year-round: Avocadoes, bananas, lemons, oranges. Available September through March: Apples.

January – grapefruit, pears, tangerines

February – grapefruit, pears

March – grapefruit, pineapples, rhubarb, strawberries

April – grapefruit, rhubarb, strawberries

May – grapefruit, limes, pineapples, rhubarb, strawberries, watermelons

June – apricots, blueberries, cantaloupes, cherries, honeydews, peaches, pineapples, plums, mangoes, strawberries, watermelons

July – apricots, berries, cantaloupes, cherries, grapes, honeydews, limes, mangoes, nectarines, peaches, plums, strawberries, watermelons

August – blueberries, cantaloupes, grapes, honeydews, limes, nectarines, peaches, pears, plums, watermelons

September – – grapes, honeydews, pears, prunes

October grapefruit, grapes, pears, persimmons, pomegranates

November – coconuts, cranberries, grapefruit, grapes, limes, papayas, persimmons, pineapples, pomegranates, tangelos, tangerines

December – coconuts, cranberries, grapefruit, grapes, limes, papayas, pears, persimmons, pineapples, tangelos, tangerines

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Creamed Shellfish in Rice Ring

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Ingredients

4 cups cooked rice
1/2 cup chopped parsley
1/3 cup butter or margarine
1 pound fresh scallops, washed and halved
1/2 cup flour
1 1/2 cups milk
1 cup light cream
3/4 cup dry white wine
2 drops Tabasco sauce
1/4 cup grated Parmesan cheese
1 pound cooked crabmeat
1 pound cooked shrimp.

Directions

Preheat oven to 350°. Combine rice with parsley and pack in an oiled ring mold. Set in a pan of water and bake 10 minutes. Meanwhile, melt butter in a large heavy pan. Saute scallops slowly; remove from pan and set aside. Stir flour and salt into butter and cook over low heat 3 minutes. Slowly stir in milk, cream, wine, and Tabasco. Cook, stirring until sauce thickens; add Parmesan. Fold in scallops, crabmeat and shrimp; heat through. Invert rice mold on a serving platter; fill center of ring with creamed shellfish. Nice served with cooked green beans surrounding the rice ring.

Serves: 8

Preparation time: 1 Hour

Approximate calories per serving: 425

Suggested Menu

Garden Salad
Shellfish in a Rice Ring
Green Beans
Lemon Meringue Pie

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Stuffed Tomato Salad

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Ingredients

6 large tomatoes
1 pound cooked shrimp, cut into small pieces
2 tablespoons lemon juice
1 1/2 cups boiled, cubed potatoes
2 hard-cooked eggs, diced
2/3 cup diced celery
2 tablespoons sliced green onion
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons prepared mustard
Salt and pepper
Lettuce, radishes, olives

Directions

Cut tomatoes in sixths, leaving bottoms intact. Pour lemon juice over shrimp. Combine shrimp, potatoes, eggs, celery and green onions. Blend mayonnaise, sour cream and mustard; mix with salad ingredients. Season to taste with salt and pepper. Stuff tomatoes with salad mixture and serve on a bed of lettuce. Garnish with sliced radishes and olives.

Serves: 6

Preparation time: 40 minutes

Approximate calories per serving: 325

Suggested Menu

Stuffed Tomato Salad
Assorted Relishes
Creamy Cheese Pie

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Brown Rice and Fruit Ring

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Ingredients

¾ cup dried apricots
¾ cup dried figs
¾ cup dried peaches
¾ cup dried dates
½ cup golden raisins
Apple Juice
2 cups brown rice
1 teaspoon cinnamon
½ cup butter
¾ cup whole pecans
1 teaspoon salt
Mint leaves

Directions

Coarsely chop dried fruit and soak in apple juice to cover until plump, preferably overnight. Drain. Cook rice according to package directions. Mix all ingredients together and pack into a well-buttered mold. Bake 10 minutes in a 350° oven. Let sit 5 minutes to cool slightly and unmold on serving dish. Garnish with whole pieces of fruit and mint leaves.

Serves: 20

Preparation time: 1 Hour

Approximate calories per serving: 250

Suggested Menu

Relish Plate
Roast Turkey
Brown Rice and Fruit Ring
Brussels Sprouts
Pumpkin Custard

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Barley Casserole

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Ingredients

1/2 cup butter or margarine
1 pound mushrooms, sliced
1 1/2 cups chopped onion
1 pound medium barley
5 cups chicken broth
4 ounces egg noodle spirals, cooked
1 teaspoon salt
1/4 teaspoon pepper
Pinch of saffron (optional)

Directions

Preheat oven to 350°. Melt 1/4 cup butter in a large skillet. Saute mushrooms for 3 to 4 minutes; remove mushrooms, add remaining butter and saute onion until transparent. Add barley and lightly brown, while stirring. Add 2 1/2 cups broth, noodles and seasonings. Bake in a greased casserole, covered for 30 minutes. Remove from oven; when cooled, wrap and freeze.

To serve: Add remaining 2 1/2 cups broth to casserole, cover and bake for 2 hours. Uncover during last 30 minutes. To prepare without freezing: add all of the broth at one time; cover and bake 1 1/2 hours (uncover during last 30 minutes.)

Serves: 10

Preparation time: 3 hours

Approximate calories per serving: 300

Helpful Hint: It may be practical to prepare this recipe in two smaller casseroles to use for smaller groups.

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973