1 envelope unflavored gelatin 1 ¼ cups cold water, divided Artificial sweetener to equal ¼ cup sugar ½ teaspoon salt ¼ cup vinegar 1 tablespoon lemon juice 2 cups finely shredded red cabbage, divided 1 cup chopped celery 1 tablespoon chopped pimento Parsley, to garnish
In small saucepan, sprinkle gelatin over 1/2 cup cold water, to soften. Add artificial sweetener and salt. Stir over low heat until gelatin is dissolved. Remove from heat. Add remaining water, vinegar, and lemon juice. Chill until syrupy. Fold in 1 cup of the cabbage, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. Unmold, garnish with parsley and remaining 1 cup of cabbage. Divide evenly. Makes 4 servings.
½ cup olive oil ½ teaspoon salt dash of white pepper dash of oregano juice of ½ lemon 1 clove garlic 2 lbs. (5-6 slices) leg of lamb 2 medium tomatoes 2 medium onions ¼ cup melted butter grated parmesan cheese
Mix olive oil, salt, pepper, oregano, and lemon juice together to make a marinade. Peel and sliver garlic, cut small openings in the meat and insert garlic slivers. Baste with marinade and store in the refrigerator for 1 hour. In between time, clean and slice tomatoes and onions. Heat a skillet and saute lamb steaks until meat is brown on both sides. Remove from pan and set aside. Use the same skillet and saute sliced onion using the leftover marinade. Cover and simmer until cooked. Place lamb steaks on top of sauteed onion and 1 slice of tomato on top of each lamb steak. Spoon 1 tsp. butter over each slice of tomato, dust with grated parmesan cheese, and bake in 350° oven until cheese is light brown. Makes 5-6 servings.
SUGGESTED MENU AND PREPARATION SCHEDULE Spartan Steak/Mint Jelly Rice-Tomato Sauce Eggplant Tossed Salad with Black Olives French Rolls Assorted Cookies & Coffee
*4:00pm Prepare steaks and refrigerate 4:15 Clean vegetables 4:30 Make tossed salad 4:45 Cook rice 5:00 Fry eggplant and keep warm 5:15 Cook meat. Heat tomato sauce 6:00 Bon appetit! Enjoy your dinner After dinner serve assorted cookies and coffee *May be prepared earlier in the day.
Some day our favorite Steeltown Girl will make this. Follow her culinary misadventures!
A. Line a baking tray with silicone paper. Whisk the egg whites very stiffly. Add sugar a teaspoon at a time, whisking well after each addition.
B. Draw an 8-inch circle on silicone paper. Use half the meringue to fill circle and smooth it with a knife. Put spoonfuls of remaining mixture on to rest of paper in seven heats. drawing them up to a peak with the handle of a teaspoon. Bake meringues in a very cool oven for 2 hours or until crisp. Remove from oven and leave to cool on a wire tray.
C. Put chestnut purée in a bowl. In another bowl whip cream until it forms soft peaks. Fold cream into purée with sherry if used. Spread filling on to meringue base. Arrange small meringues on the top. Use the marrons glacé to decorate. Serves 4-6.
QUICK TIP Cooking meringues – it is far better to cook meringues on the slow side, just gently drying them out. (Use the coolest oven in a solid fuel cooker). Too hot an oven causes the sugar to weep out as a syrup, and also makes the meringues over-coloured.
6 fillets of sole Butter Salt and freshly ground black pepper 1 pound fish fillets 1 egg white Cayenne pepper ⅔ cup heavy cream Sprigs of parsley
Sauce 1 small package frozen asparagus Salt ⅔ heavy cream 1 egg Freshly ground black pepper
Lightly butter six individual soufflé dishes. Line each one with a sole fillet which you have seasoned generously with salt and freshly ground black pepper.
Put fish fillets through a grinder. Add egg white, season to taste with salt, freshly ground black pepper and cayenne, and blend until smooth in an electric blender or press through a fine sieve. Beat in cream and continue beating over ice until mixture is smooth and fluffy. Correct seasoning.
Fill the center of each dish with the fish mousse.
Please soufflé dishes in an ovenproof dish containing 1 inch of boiling water. Bake in a slow oven (325° F.) for 25 minutes, or until mousse tests firm and sole flakes easily with a fork.
Sauce: Cook asparagus in lightly salted boiling water until just tender. Drain and blend in an electric blender with heavy cream and egg. Season to taste with salt and freshly ground black pepper.
Serve the soufflés in their dishes (or, if desired, turned out), garnished with sauce and a sprig of parsley. Serves 6.
1 young salmon (about 6 pounds) 3 envelopes gelatin ⅔ cup lukewarm water 1 egg white and shell 1 medium onion, coarsely chopped 1 stalk celery, thinly sliced Mayonnaise or Sauce Verte (see card 39)
Court-bouillon 7 ½ cups water 1 bottle dry white wine 1 large onion sliced 4 carrots, sliced 2 stalks celery, sliced 2 bay leaves Bouquet Garni
Decoration Cucumber peel for “stalks” and “leaves” Flesh of skinned tomatoes and hard-boiled egg whites for “flowers” Hard-boiled egg yolks or radishes for “flower” centers
To poach salmon: combine elements of court-bouillon in a kettle large enough to hold salmon (court-bouillon must cover salmon; if necessary, add a little more water and dry white wine); bring to a boil; skim; lower heat and simmer for 30 minutes. Let court-bouillon cool slightly; lower the cleaned salmon into it. Bring to a boil; lower heat and allow fish to simmer gently for 15 minutes.
Let fish cool in court-bouillon, then transfer to a large board or platter. Remove the skin carefully, cutting it at the tail and stripping it to the head. Wash fish carefully under gently running water, and dry carefully with a clean cloth. Salmon must be dry.
Prepare aspic: reduce court-bouillon to 6 cups. Let cool. Dissolve gelatin in ½ cup water and add to court-bouillon. Crush egg shell, mix with white of egg, chopped onion and celery, and place mixture in the bottom of a large saucepan. Our over court-bouillon; simmer for 10 minutes and strain through a clean cloth.
Decorate salmon as desired with cucumber peel, tomato, white of egg, and hard-boiled egg yolks or radishes, and chill in refrigerator before covering with liquid aspic. Serve with mayonnaise or Sauce Verte.
Sauce Verte ⅔ cup well-flavored mayonnaise ½ cup puréed spinach Salt, fresh ground black pepper and cayenne Lemon juice
Make a Sauce Verte by combining well-flavored mayonnaise with puréed spinach. Season to taste with salt, pepper, cayenne and a little lemon juice, and pass through a fine sieve.
This may be a dish you order in Chinese restaurants but never tried to prepare at home. It is actually very easy and makes use of leftover pork.
For 4 servings you will need: 5 eggs beaten 1 ½ cups cooked diced pork 1 small onion, minced 1 ½ cups bean sprouts, rinsed and drained 1 cup sliced mushrooms ¼ cup salad oil
Preparation: 1. In large measuring cup, combine eggs, pork, onion, bean sprouts and mushrooms. 2. In large skillet, heat 2 Tbsp. of the oil over medium-high heat. Pour egg mixture by ⅓ cupfuls into the pan. 3. Cook until light brown on both sides. Use more oil as needed. 4 Serve with sauce ladled over the eggs.
Sauce: In a small saucepan, heat to boiling 2 cups chicken broth and ¼ cup soy sauce. Combine 2 Tbsp. cornstarch and ½ cup water. Stir into broth. Cook, stirring, until thickened.
Good served with: Fried rice, barbecued pork ribs, steamed broccoli and a light sherbet for dessert
For 2 servings: Half of all the ingredients but use 3 eggs.
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.
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.
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:
Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
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.
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.
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
Preheat oven to 350F.
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.
Add beef, pork, veal, onions, parsley, celery leaves, chives and garlic; mix lightly until well blended.
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.
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.
Vintage Recipe Cards 