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Shrimp Dip – Horns O’Plenty – Sardine Strips

December 1, 2017

10 large cooked or canned shrimp
1/4 cup mayonnaise
1 tsp. lemon juice
1 tsp. grated onion
1/2 tsp. Worcestershire sauce
Dash pepper
1/4 tsp. salt

Peel shrimp, if necessary, and remove black veins. Mash to a purée in a food mill or blender. Add next 6 ingredients and enough cream to make mixture spread easily. Serve as a dip with crackers or potato chips or in Horns O’Plenty, below. Makes about 1 cup.

Prepare a recipe for Standard Pastry (see Index D). Cut heavy-duty aluminum foil into 4-inch squares; roll into horn shapes. Roll out the pastry 1/8 inch thick; cut into 3-inch squares. Roll each square around a foil horn. Pinch or lightly press loose edges of dough to seal; place, sealed edges down, on a cooky sheet. Bake in a hot oven, 425°, 10 to 12 minutes or until brown. Cool; carefully remove the foil. Just before serving, fill the pastry horns with Shrimp Dip. Makes 12 to 15 horns.


Sprinkle small sardines with a little lemon juice; let stand 10 minutes. Brush strips of toast with melted butter or margarine. Place 1 or 2 sardines on each strip. Top with little pieces of partially friend bacon. Place in broiler 4 inches from heat, 5 minutes, or until bacon is crisp and sardines are hot. Serve at once.

Published by –COOKINDEX– DIvision of H.S. Stuttman Co., Inc. New York.
© Copyright 1958 Tested Recipe Institute, Inc. New York

Chicken Salad With Cottage Cheese Sauce

November 24, 2017

Cooking time: few mins.
Preparation time: 10 mins.
Main cooking utensil: saucepan

For 4 servings you need:
1/2 lb. cooked chicken*
1/4 lb. sliced lean ham
Belgian endive
pickled onions

Cottage cheese sauce:
1 1/2 tablespoons red currant jelly
1 cup cottage cheese
1 teaspoon horseradish cream
1/2 cup coffee cream

Approximate calories:
Chicken – 330 for 1/2 lb.
Ham – 400 for 1/4 lb.
Cottage Cheese – 200 for 1 cup
Red currant jelly – 90 for 1 1/2 tablespoons

*steamed if possible

1. Arrange the sliced meat on a plate with the crisp lettuce leaves, watercress, endive and pickled onions.

2. Sauce: Melt the red currant jelly over low heat, cool slightly.

3. Blend ingredients together, fold in cream, and season to taste.

TO SERVE: With the savor cottage cheese sauce.

TO VARY: Use all chicken. A cottage cheese dressing blends with many salads. The jelly may be omitted and a little lemon juice and grated rind used in its place. If cottage cheese is unattainable, use finely grated cheddar cheese, but this is higher in calories, i.e. approximately 480 calories for 4 oz.

NOTE: Choose chicken, turkey – preferably steamed or roasted – do not eat skin or stuffings or sauces, lean game may also be included. Avoid duck and goose.

© Copyright Paul Hamlyn Ltd 1967

Stuffed Apples Ganges

November 22, 2017

2 medium apples
8 ounces drained, canned shrimp, chopped (reserve 2 whole shrimp for garnish)
1 cup boiling water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 teaspoon dehydrated onion flakes
1 teaspoon lemonjuice
1/4 teaspoon curry powder

Cut a thin slice off top of apples. Remove and discard cores; scoop out centers of apples, leaving thing shells. Chop scooped-out pulp and pulp from thin top slice; mix with shrimp. Combine boiling water, broth mix, and onion flakes in a bowl; stir until mix dissolves. Cool 10 minutes, then add lemon juice and curry powder. Mix half of broth mixture with apple-shrimp mixture; divide evenly in hollowed-out apples. Arrange stuffed apples in a baking dish. Pour half of remaining broth mixture over each apple. Bake at 350° (moderate oven) for 20 minutes. Serve each stuffed apple on bed of watercress, garnished with one reserved whole shrimp. Makes 2 luncheon servings.

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

Bean and Mushroom Salad

November 21, 2017

2 envelopes unflavored gelatine
2 1/2 cups cold water, divided
1 tablespoon dehydrated onion flakes
1/2 cup tarragon vinegar
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon salt
2 cups whole green beans, drained
1/2 cup chopped pimiento
1/2 cup sliced mushrooms, drained

Sprinkle gelatin over 1/2 cup cold water in saucepan. Stir in dehydrated onion flakes. Stir over low heat until gelatin dissolves. Stir in remaining water, vinegar, sweetener, and salt. Chill until syrupy. Fold in beans, pimento, and mushrooms. Turn into a 5 -cup mold. Chill until firm. Unmold. Garnish with watercress. Divide evenly. Makes 4 servings.

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

Prawn Cocktail with Sour Cream Sauce

November 14, 2017

Preparating time: 10 mins.
Main utensils: sharp knife, bowl

For 4 servings you need:
1/2 lettuce
1 1/2 cups peeled prawns or shrimp
1 tablespoon fresh tomato purée (made from skinned tomato rubbed through sieve)
few drops Worcestershire sauce
1/2 cup sour cream or fresh cream and 1 tablespoon lemon juice
paprika (optional)

4 whole prawns
4 lemon wedges

Approximate calories:
Prawns or shrimp – 50 for 1/2 cup
Sour cream – 45 for 1 tablespoon

1. Shred lettuce finely and divide this and peeled prawns or shrimp among 4 glass dishes.

2. Blend together tomato purée, Worcestershire sauce, seasoning, and sour cream.

TO SERVE: Pour sauce over prawns and lettuce just before serving. Sprinkle with paprika if wished. Garnish with whole prawns and lemon slices, slit halfway up so they sit on the edge of the glass dishes.

TO VARY: Use other shellfish or flaked steamed white fish; add a little anchovy paste to give a stronger flavor. Shredded endive could be used in place of lettuce.

TO STORE: In the refrigerator for a limited time.

NOTE: This dish is suitable for a special occasion – and would enable you to serve the same hors d’oeuvre to everyone. The person on a diet could have a smaller portion of the dressing, if wished.

©Copyright Paul Hamlyn, Ltd. 1967

Shrimp Creole

November 9, 2017

1-1/2 to 2lbs. cooked shrimp, shelled, and deveined or 3 7-oz. cans shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms (optional)
2 tbsp. flour
3 8-oz. cans tomato sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. monosodium glutamate
bay leave or pinch of dried basil, if desired

If using canned shrimp, rinse in cold water and drain. Make sauce: cook onion, green pepper and mushrooms in butter for 5 min. Stir in flour, cook until bubble; add tomato sauce, salt, monosodium glutamate, pepper and either bay leaf or dried basil. Cook about 10 min. Toss in shrimp, bring sauce to boil, then simmer 5 min. until shrimp are heated through. Serve over rice. Makes 6 servings. (To prepare in a casserole: Place shrimp in buttered casserole, add sauce, mix well. Heat at 350&def;F. for 30 min. or until heated through )

Suggested Menu and Preparation Schedule
Shrimp Creole
Fluffy Rice
Pea and Celery Salad in Lettuce Cups with Cucumber
Cherry Crisp (Card #93)

*4:30 pm Cooke Peas. Marinate. Chill.
*4:45    Prepare Lettuce and Celery. Chill.
*5:00    Prepare Cherry Crisp
*5:15    Prepare Creole Sauce
 5:30    Prepare Rice
 5:35    Mix Peas and Celery. Arrange on Lettuce
 5:40    Prepare Cucumber Mayonnaise
 5:50    Add Shrimp to Creole Sauce. Heat.
 5:55    Place Cherry Crisp in Warm Oven to Reheat
 6:00    Bon Appetit! Enjoy Your Dinner!
After dinner serve warm Cherry Crisp
*May be prepared earlier in the day or the day before and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions Inc., All Rights Reserved

Sweet Corn and Crab Soup (Kai yong shok mei tong)

November 6, 2017

Preparation time: 5 minutes
Cooking time: 3-4 minutes
To serve: 4

You will need
2 1/2 oz. cooked or canned crab meat
11-12 oz. can sweet corn
3/4 pint water or chicken stock
1 tablespoon sherry
1/2 teaspoon monosodium glutatmate
2 eggs
1 teaspoon cornflour
1 tablespoon water

Shred crab meat, remove any soft bone and save 1 tablespoon meat for decoration. Put sweet corn into a pan with stock and bring to the boil. Add crab meat, sherry and monosodium glutamate. Separate yolks from whites of eggs. Stir egg yolks into the soup, add cornflour mixed smoothly with the water, stir until boiling. Fold in stiffly beaten egg white, cook for 1 minute. Add salt to taste. Pour into soup bowl, sprinkle reserved crab meat on top and serve hot.

© Shufunotomo Co., Ltd., Japan 1968, English text © Shufunotomo Co., Ltd., Japan 1968

Broiled Beef Loaf

October 30, 2017

2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 cups raw cauliflower florets

Combine ground beef, salt, pepper, and garlic powder; mix well. Shape beef into a flat loaf on rack in broiler pan. Broil, about 4 inches from source of heat, about 20 minutes, or until done to taste, turning once to brown both sides. Top with cauliflower and return to the broiler until cauliflower browns. Sprinkle cauliflower with paprika. Divide evenly. Makes 4 different servings.


1 pound lean ground beef
1/2 cup Tangy Tomato Sauce*, divided
1/4 cup dehydrated onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Combine beef, 1/4 cup Tangy Tomato Sauce, onion flakes, salt, and pepper. Shape into meatballs, 1 inch in diameter. Bake meatballs on a rack in shallow pan at 350°F (moderate oven) for 25 to 30 minutes. Pour remaining 1/4 tomato sauce into an 8-inch skillet. Bring to a simmer over low heat. Add meatballs, cover skillet, and simmer 12 minutes longer, shaking skillet occasionally. Divide evenly. Makes 2 dinner servings.

*See Sauces, Preserves, Dressings; Card #23

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

Black Walnut-Flavored Cake

October 27, 2017

8 slices enriched white bread, finely crumbed
1 1/2 cups nonfat dry milk
Artificial sweetener to equal 1 1/2 cups sugar
8 medium eggs
1 tablespoon black walnut extract
2 teaspoons vanilla extract
Strawberry Fluff Frosting (See Card #2)

Combine bread crumbs, milk, and sweetener in a bowl; mix well. In mixing bowl, beat eggs with rotary beater for 5 minutes. Add extracts, and beat 5 minutes longer. Stir egg mixture into crumb mixture; mix well. Pour into 2 (8-inch) round cake pans lined with waxed paper. Bake at 350°F (moderate oven) for 30 minutes. Remove cakes from pans, peel away waxed paper. Cool on rack. Frost with Strawberry Fluff Frosting. Divide evenly. Makes 8 servings (Weight Watchers® Members: Supplement as required.)

Strawberry Fluff Frosting

1 envelope unflavored gelatin
1 1/2 cups cold water, divided
2/3 cup nonfat dry milk
Artificial sweetener to equal 3 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon strawberry extract
1/4 teaspoon imitation butter flavoring
3 to 4 drops red food coloring

Sprinkle gelatin over 3/4 cup cold water to soften. Cook over very low heat, stirring constantly, until gelatin dissolves. Transfer to bowl. Add remaining ingredients except food coloring; blend well. Chill until mixture mounds when dropped from spoon. Add food coloring. Beat at high speed of electric mixer for 3 minutes, or until consistency of whipped cream. Frosts and fills 2 (8-inch) round layers. (Use for Black Walnut Flavored Cake; Card #4)

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

Melon Mousse

October 17, 2017

1 envelope unflavored gelatin
1/4 cup cold water
1 medium cantaloupe, very ripe
Artificial sweetener to equal 3 tablespoons sugar
1/3 cup nonfat dry milk
2 teaspoons lemon juice
1 teaspoon vanilla extract

Soften gelatin in cold water. Remove seeds from cantaloupe. Scoop out pulp and place in a small saucepan. Mash with fork (there should be about 2 cups). Add softened gelatin. Stir over low heat until gelatin is dissolved. Remove from heat. Add sweetener. Chill until mixture is slightly thickened. Combine milk, ice water, lemon juice, and vanilla in a small mixing bowl. Beat at high speed until mixture stands in peaks. Fold into thickened cantaloupe mixture. Spoon into a 1-quart mold. Chill until firm. Unmold to serve. Divide evenly. Makes 4 servings.

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