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Sweet & Sour Chicken Wings

May 8, 2018

325°

25 chicken wings
Salt and pepper
Monosodium glutamate (MSG)
1 cup flour
1/4 cup cornstarch
1 small egg, beaten
Water
Oil for frying
1 cup vinegar
1/4 cup water
1/2 cup pineapple juice
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cornstarch
Few drops red food coloring
Maraschino cherries, drained
Preserved kumquats, drained

Clean wings; dry with paper towels. Cut through joints to form two pieces from each wing (discard tips). Season with salt, pepper and light sprinkling of MSG. Blend flour, 1/4 cup cornstarch and egg with enough water to make a thin batter. Heat oil (enough to cover chicken pieces) in deep fryer or large heavy skillet (oil is ready when a cube of white bread dropped in turns brown immediately). Dip chicken in batter; fry until golden. Drain on paper towels’ place in a shallow pan in 325° oven to keep warm. Make sauce by combining remaining ingredients (except fruit) in saucepan. Stir over low heat until clear and thickened. Arrange wings and fruit on serving dish and pour sauce over all. Makes 25 servings of two pieces per person.

Preparation time: 50 Min.
Approximate calories per serving… 100


From the Kitchens of Dorothy Taylor


© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

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Mexicali Chicken

May 4, 2018

2 1/2- to 3-pound broiler-fryer chicken, cut up
2 tablespoons salad oil
1 bottle (7 ounces) spicy sauce for tacos*
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon instant minced garlic
1/4 cup instant minced onion
2 cups shredded Cheddar cheese (about 8 ounces)

Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off fat.

Mix sauce for tacos, water, salt, oregano, instant garlic and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.

Place chicken in ungreased baking pan, 9x9x2 inches, or in ovenproof serving dish. Cool. Sprinkle with cheese; cover and refrigerate about 8 hours.

Heat oven to 400°. Bake uncovered 40 minutes, removing cover last 20 minutes. 4 or 5 servings.
*If spicy sauce for tacos is not available, omit water and mix 1 can (8 ounces) tomato sauce, 1 teaspoon chili powder, 5 drops red pepper sauce and 2 tablespoons vinegar or lemon juice.

Marinating overnight allows the flavors to permeate. A convenient do-ahead.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Gelato di Cioccolata, Sorbetto di Fragole, Cassata

May 3, 2018


Gelato di Cioccolata (Chocolate Ice Cream)
Preparation time: 20-40 minutes
Freezing time: 3-4 hours
To serve: 4-5

You will need:
3 egg yolks
2 oz. castor sugar
1/2 pint milk
4 oz. plain dessert chocolate
3 tablespoons water
6 tablespoons thick cream

Set refrigerator to coldest setting. Beat the egg yolks and sugar together thoroughly, and stirring continuously with a wooden spoon, gradually pour on the almost boiling milk. Strain into the rinsed saucepan and cook over low heat stirring all the time until the mixture is thick enough to coat the back of the spoon. Leave until cold. Meanwhile in a small basin stood over hot water, dissolve the broken-up chocolate in the water. Whip the cream until slightly thickened. First fold the chocolate then the cream into the cold custard; pour into an ice tray and freeze until firm but not stiff.
Return refrigerator to normal setting.

Sorbetto di Fragole (Strawberry Sorbet)
Preparation time: 15 minutes
Freezing time: 2 hours
To serve: 4

You will need:
5 oz. granulated sugar
6 tablespoons water
1 lb. ripe strawberries
1 tablespoon lemon juice
1 tablespoon orange juice

Set refrigerator to coldest setting. Heat sugar and water together gently until sugar dissolves; boil for 1 minute. Set aside to cool. Sieve strawberries (or purée in electric blender) and stir in lemon and orange juice and cold syrup; mix well. Pour into ice tray and freeze, removing to stir once or twice. When solidly frozen turn refrigerator back to normal and leave ice to ‘ripen’. One hour before serving remove ice tray to middle of refrigerator.

Cassata (Ice Cream Cake)
Set refrigerator to coldest setting and chill a 1 1/2-pint (U.S. 3 3/4 cup) size mould. Line this wich chocolate ice, return to ice compartment and freeze until firm. Next line with half recipe strawberry sorbet and again freeze until firm. Fill centre of mould with mixture of sweetened thick whisked cream and assorted glacé fruits and nuts. Cover and freeze until firm.


© Shfunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968

Baked Spiced Eggs

April 30, 2018


Preparation time: 7 minutes
Cooking time: 38-40 minutes
To serve: 4

You will need
2 large onions
2 cloves garlic (optional)
1 small bunch fresh coriander leaves or watercress
1/4 green pepper
1 tablespoon vinegar or Worcestershire sauce
1 teaspoon sugar
2 oz. cooking fat
4 eggs
1/2 teaspoon cummin [Sic] powder
1/2 teaspoon salt

Thinly slice the onions. Finely chop the garlic, coriander leaves and green pepper. Mix the vinegar or Worcestershire sauce, and sugar. Fry the onions lightly in the cooking fat, until soft. Add the garlic, green pepper and coriander leaves to the onions. Fry for 3 minutes, stirring all the time. Beat the eggs and add to the onions in the pan. Add cummin [Sic] powder. Remove from the heat and pour in vinegar and salt. Stir the mixture well. Pour into an ovenproof dish and put in pre-heated moderate oven (350°F. or Gas Mark 4) to set. It should take about 30 minutes to set.


© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Deep-Fat Fried Chicken (Char jee gai)

April 26, 2018

Preparation time:10 minutes
Cooking time: 15-20 minutes
To serve: 4-6

You will need

2 lb. spring chicken
salt
pepper
monosodium glutamate
1 tablespoon soy sauce
1 tablespoon sherry
peanut oil
2 onion flowers*
6 lemon crescents
8 celery leaves
6 glacé or cocktail cherries
1 oz. of transparent noodles

*Cut two 2-inch lengths of firm spring onion stalks, then cut down half way from the end. Drop them into cold iced water and the end will spring out into flowers.

Clean the chicken, sprinkle with salt, pepper and monosodium glutamate. Mix the soy sauce and sherry, rub well into the chicken and leave for 10 minutes. Put enough peanut oil into a deep pan to half cover the chicken. Heat to 170° C or 338°F. Put in the chicken and cook for about 15-20 minutes turning once or twice. When the chicken is cooked and a delicate brown colour, remove from the oil, drain well and place on a serving dish decorated with onion flowers, lemon, celery leaves glacé cherries and noodles.


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

Stuffed Cucumber (Yeung cheng kwar) and Stuffed Sweet Green Peppers (Yeung ching chu)

April 23, 2018

Preparation time: 15 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 cucumber; 3 1/2 oz. minced pork
1 teaspoon water chestnuts, chopped
1 teaspoon bamboo shoots, chopped
1 teaspoon spring onion, chopped
1 teaspoon fresh ginger, chopped
1 1/3 tablespoon soy sauce; 1/2 teaspoon sugar
4 teaspoons sherry; 1/2 teaspoon monosodium glutamate
2 teaspoons cornflour; 3 tablespoons peanut oil
1/4 pint chicken stock; 1/4 teaspoon salt

Peel the cucumber and cut into 4 sections. Remove the seeds without cutting through the opposite end. Mix the pork with the water chestnuts, bamboo shoots, onion and ginger. Add 1 tablespoon soy sauce, sugar 3 teaspoons ginger sherry and 1/4 teaspoon monosodium glutamate. Mix well and use to stuff cucumber. Sprinkle the stuffing with 1 teaspoonful cornflour. Heat the oil in a pan, put in the cucumber, meat side down and fry for 2 minutes. Then turn the cucumbers over on to their sides and add the chicken stock, remaining soy sauce and sherry, salt and 1/4 teaspoon monosodium glutamate. Cover and cook over low heat for about 15-20 minutes. Thicken with the remaining cornflour mixed smoothly with 2 tablespoons water. Place in hot serving dish, garnish with onion flowers (see deep-fat fried chicken on Card No. 8).

Stuffed Sweet Green Peppers
Preparation time: 20 minutes
Cooking time: 12 minutes
To serve: 4

You will need

4 sweet green peppers
6oz. minced pork
1 oz. canned water chestnuts, chopped
few canned bamboo shoots, chopped
1 teaspoon fresh ginger, chopped
1 teaspoon spring onions, chopped
2 tablespoons sherry
2 1/2 tablespoons soy sauce
pinch salt
1 teaspoon cornflour
3 tablespoons peanut oil
1 teaspoon sugar
1/2 teaspoon monosodium glutamate

Cut the peppers in half and remove the seeds. Mix the pork, chestnuts, bamboo shoots, ginger and onion together. Add sherry, 1 1/2 tablespoons soy sauce and salt and mix well. Stuff peppers with this mixture, sprinkle with cornflour. Heat the oil, put in the peppers meat side down and fry for 2 minutes. Add sugar, remaining soy sauce, monosodium glutamate and 1/4 pink water. Cook for 10 minutes or until pork is well cooked. Garnish with two onion flowers as the photograph shows, serve hot.


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

Swordfish with Pineapple Chunks

April 20, 2018

2 1/2 pounds swordfish steaks
1/2 cup onion rings
2 tablespoons oil
1/4 cup lemon juice
1/2 teaspoon paprika
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
20-ounce can pineapple chunks

Heat oven to 500° or “Broil.” Salt fish and arrange on an oiled broiler rack; arrange onion rings on top of fish. Combine oil, lemon juice, paprika, marjoram and thyme. Brush fish with sauce and broil 4 inches from heat – 60 to 8 minutes on each side, or until fish flakes easily when tested with a fork. Baste several times during cooking with sauce. Meanwhile, during last 5 minutes of broiling, place pineapple in a pan in the oven to warm. Serve fish with pineapple arranged around serving dish.

Serves 6
Preparation tim: 30 min.
Approximate calories per serving… 300


SUGGESTED MENU
Swordfish with Pineapple Chunks
Steamed Zucchini
Noodle Pudding
Creamy Cheese pie

From the Kitchens of Dorothy Taylor


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.