Liverwurst Bundles

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1 ½ cups rye flour
1 to 1 ⅓ cups all-purpose flour
1 package active dry yeast
1 ½ teaspoons caraway seed
¾ cup milk
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
1 egg
Prepared mustard
Prepared horseradish
1 8-ounce package liverwurst, cut in 8 slices
8 slices bacon, crisp-cooked, drained, and crumbled

In large mixer bowl combine 1 cup of the ryle flour, ⅓ cup of the all-purpose flour, yeast and caraway seed. In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°), stirring till shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining rye flour and enough of the remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (8 to 10 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise till double (about 45 to 60 minutes).

Divide dough into 8 pieces. On lightly floured surface roll each piece into a 5-inch circle. Spread dough with mustard and horseradish to within ½ inch of edges. Place 1 slice of liverwurst on one-half of each circle of dough; top with onion slice and a little crumbled bacon. Fold dough to form a half-circle and seal edge with tines of fork. Place on greased baking sheet. Cover and let rise till almost double (about 30 minutes). Bake in 375° oven for 18-20 minutes. Coll the bundles on wire rack. Refrigerate. Serve chilled. (If desired, individually wrap cooled sandwiches in clear plastic wrap. Label; freeze.) Makes 8 sandwiches.

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

Buffet Glazed Salmon

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1 3- to 4-pound dressed salmon
1 lemon, sliced
1 ½ cups chicken broth
1 envelope unflavored gelatin
Sliced unpeeled cucumbers
Sliced radishes
2 8-ounce packages cream cheese, softened
2 tablespoons lemon juice
1 teaspoon onion salt
Milk
Mayonnaise or salad dressing

Advanced preparation: Salt inside of dressed salmon generously. Place fish on a well-greased 24-inch piece of heavy-duty foil on baking sheet. Place lemon slices inside and atop fish. Seal foil tightly; bake in 350° oven 45 to 60 minutes or till fish flakes easily when tested with a fork. Remove fish from foil; discard lemon. With sharp knife, carefully remove skin. Cover and chill the fish thoroughly on a large serving platter.

In a small saucepan combine chicken broth and gelatin; dissolve over low heat. Chill till partially set. Spoon a small amount of gelatin glaze over fish. Place cucumber and radish slices on glaze atop fish in overlapping rows. Spoon remaining glaze over fish. Chill thoroughly. Remove any glaze from platter.

Combine cream cheese, lemon juice, and onion salt; thin with a little milk, if necessary. With a pastry tube, pie a cream cheese border around fish. Chill thoroughly.

Before serving: Serve glazed salmon with mayonnaise or salad dressing and trip with additional lemo, cucumber, and salad greens, if desired. Makes about 24 buffet-size servings.

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

Salade de Pâtes Roses (Pink Noodle Salad)

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ingredients:
8 ounces “rigatoni” noodles
3 ½ ounces boiled ham
4 tomatoes, puréed
1 teaspoon prepared French mustard
1 lemon
salt and pepper
½ cup safflower oil
1 Tablespoon heavy cream
3 ½ ounces olives

instructions:

  1. Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
  2. Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
  3. Mix the French mustard together with the lemon, salt and pepper; gradually add the oil, stirring continuously. Blend in the tomato purée and heavy cream.
  4. Mix the pink dressing with the noodles. Place in a serving dish, sprinkle with the ham, and garnish with the olives.

You can use elbow macaroni, “bow-knots,” or shell-shaped macaroni – the shape does not matter.

Children will enjoy this unusual entrée, particularly during the summer months. Complete the meal with carrot juice and fresh fruits.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Roast Meat Loaf

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3 eggs
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried thyme leaves
¼ teaspoon nutmeg
Pinch cloves
¼ cup milk
¼ cup dairy sour cream
1 cup soft white bread crumbs
1 ½ lb ground beef
¼ lb ground pork
¼ lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped celery leaves
1 teaspoon chopped chives
¼ teaspoon finely chopped garlic
6 slices bacon
½ cup chili sauce
2 tablespoons brown sugar
¼ teaspoon dry mustard

  1. Preheat oven to 350F.
  2. In large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream, and bread crumbs. Let stand 5 minutes to permit bread crumbs to absorb moisture.
  3. Add beef, pork, veal, onions, parsley, celery leaves, chives and garlic; mix lightly until well blended.
  4. Turn mixture into large, shallow baking pan. Moisten hand with water and shape meat mixture into loaf about 8-by-3-by-2 ½ inches. Place bacon strips over top. Bake 45 minutes.
  5. In small bowl, combine chili sauce, brown sugar, and dry mustard; mix well. Use some to glaze top and sides of meat loaf. Bake 30 minutes longer, brushing several times with glaze. Remove to heated platter. If desired garnish loaf with chopped parsley. Makes 6 to 8 servings.

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

Hearty Corned Beef Salad

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1 cup boiling water
1 package (3 ounces) lemon-flavored gelatin
2 tablespoons vinegar
1 can (12 ounces) corned beef
2 medium stalks celery, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)
1 small onion, finely chopped (about ¼ cup)
3 hard-cooked eggs, chopped
1 cup mayonnaise or salad dressing
2 teaspoons horseradish
½ teaspoon salt
Salad greens

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in vinegar; refrigerate until slightly thickened, about 1 hour.

Break up corned beef with fork. Stir corned beef and remaining ingredients except salad greens into gelatin mixture. Pour into 6 ½-cup ring mold. Refrigerate until set, at least 2 hours but no longer than 48 hours.

Remove salad from refrigerator and let stand at room temperature 15 minutes. Unmold on salad greens. 8 servings.

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

Snails in Garlic Butter

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1 can snails, with shells (7 ½-oz can; 1 ½ dozen shells)
½ cup soft butter or margarine
2 or 3 cloves garlic, crushed
1 shallot finely chopped
1 ½ tablespoons finely chopped parsley
1 tablespoon lemon juice
¾ teaspoon salt
¾ teaspoon dried chervil leaves
⅛ teaspoon nutmeg

  1. Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
  2. In medium bowl, combine butter with remaining ingredients; mix well.
  3. Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
  4. Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
  5. To serve: Preheat oven to 400F. Bake snails in shells, uncovered 8 to 10 minutes, or until butter mixture is very bubbly. Serve immediately.

Makes 4 first course or 6 to 8 hors d’oeuvre servings.

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

Cheesy Chicken Over Rice

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Rice Pilaf (below)
1 small onion, chopped (about ¼ cup)
¼ small green pepper, cut into 1 x ¼-inch pieces
2 tablespoons finely chopped celery
¼ cup margarine or butter
2 cups cut-up cooked chicken or turkey
¼ cup diced cooked ham
1 can (11 ounces) condensed Cheddar cheese soup
¼ cup milk

Prepare Rice Pilaf. Cook and stir onion, green pepper and celery in margarine in 10-inch skillet until celery is crisp-tender, about 4 minutes. Stir in chicken, ham, soup and milk. Heat until chicken is hot. Serve over Rice PIlaf. 6 servings.

Rice Pilaf

1 small onion, chopped (about ¼ cup)
2 tablespoons margarine or butter
2 ⅔ cups boiling water
1 ⅓ cups uncooked regular rice
1 tablespoon instant chicken bouillon
½ teaspoon salt
1 bay leaf
¼ cup raisins

Cook and stir onion in margarine in 2-quart saucepan until tender, about 3 minutes. Stir water, rice, instant bouillon, salt, bay leaf and raisin into onion. Heat to boiling; reduce heat. Cover and simmer 18 minutes.

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

Carrot Ring Mould with Peas and Onions

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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.

Jellied Gazpacho

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Cooking time: few mins.
Preparation time: 25 mins.
Main cooking utensil: saucepan

For 4 people you need:
1 beef bouillon cube
1 5-oz. can tomato juice
2 cups water
2 envelopes unflavored gelatin
2 tomatoes
½ green sweet pepper
½ cucumber
3 tablespoons corn oil
3 tablespoons white or wine vinegar
seasoning

Garnish:
small lemon slices

  1. Heat bouillon cube, tomato juice, and most of water. Soften gelatin in remaining cold water, add to stock mixture, heat until gelatin is dissolved.
  2. Put in cool place to stiffen slightly.
  3. Meanwhile peel and chop tomatoes; remove core and seeds from pepper and chop very finely; peel cucumber, remove seeds and dice very finely.
  4. Pour the corn oil and vinegar over the vegetables, season lightly, then leave to stand.
  5. Blend the tomato mixture and prepared vegetables, leave to set.

TO SERVE: Break up the soup with a fork, put into chilled glasses, and garnish with lemon.

TO VARY: Classic gazpacho: Blend 1 lb. skinned tomatoes, 1 peeled, de-seeded diced cucumber, 1 finely chopped onion, 1-2 crushed garlic cloves – either sieve or blend until smooth. Add finely diced de-seeded green pepper, gradually beat in seasoning, a little olive oil, lemon juice, and enough ice-cold water to give flowing consistency. Serve cold.

PRINTED IN CANADA © Copyright Paul Hamlyn Ltd 167

Cold Salmon with Watercress Mousseline

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4 fresh salmon steaks
1 pint water
½ Spanish onion, sliced
1 stalk celery, sliced
1 bay leaf
Juice of 1 lemon
Salta and freshly ground black pepper

Watercress mousseline
2 bunches watercress
¼ pint double cream
Salt and freshly ground black pepper
Juice of ½ lemon

Combine water, sliced onion, celery, bay leaf and lemon juice, and salt and freshly ground black pepper, to taste, in a wide saucepan. Bring to a boil; then reduce heat and simmer gently for 15 minutes. Add salmon steaks to the simmering liquid, carefully placing them on the bottom of the pan without letting them overlap. Cover and simmer for 10 minutes, or until fish flakes easily with a fork. Chill the steaks in their own liquid. Just before serving, drain. Serve with Watercress mousseline. Serves 4.

Watercress mousseline: Remove leaves from watercress; place them in cold water, bring to a boil and then simmer for 10 minutes. Rinse well in cold water; drain and pass through a fine sieve. Bring double cream to a boil in a saucepan; add sieved watercress, and season to taste with salt and freshly ground black pepper. Chill. Just before serving, whisk with lemon juice until thick and smooth.

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