Preparation time: 5 minutes
Cooking time: 10-12 minutes
To serve: 2-4 (depending if other dishes are served)
You will need
4 tablespoons olive oil
4 tablespoons water
2 tablespoons white wine
1 tablespoon lemon juice
1 level tablespoon chopped onion
1 level teaspoon tomato purée
1/2 bay leaf
salt and ground black pepper
8 oz. small button mushrooms
Put all ingredients except the button mushrooms into a pan and allow to simmer for 5 minutes. Wash the button mushrooms (if large cut into halves or quarters) and add to the ingredients in the pan. Simmer for 6-8 minutes, stirring occasionally. Drain the mushrooms and arrange in a shallow dish. Reduce liquid to syrupy consistency by boiling rapidly for minute or two, pour over mushrooms. Serve cold, alone, or in a mixed hors d’oeuvre.
Ouefs à la Toulonnaise
Hard-boiled eggs Toulon style
Preparation time: 15 minutes
To serve: 3 (more if part of a mixed hors d’oeuvre)
You will need
3 hard-boiled eggs
2 oz. anchovy fillets
1/4 pin (U.S. 5/8 cup) thick mayonnaise
Cut the hard-boiled eggs in half lengthwise and arrange cut side down in a shallow dish. Cut the anchovy fillets into thin strips. If necessary thin the mayonnaise to a thick coating consistency with creamy milk, then coat the eggs. Band each egg with anchovy strips.
Preparation time: 10-15 minutes
To serve: 4
You will need
2 fresh egg yolks
1/2 level teaspoon salt
1/4 level teaspoon dry or 1/2 level teaspoon French mustard
1/2-1 tablespoon wine or tarragon vinegar, or lemon juice
about 1/2 pint (U.S. 1 1/4 cups) olive oil
Have all ingredients at room temperature. Put egg yolks in a small pudding basin standing on a folded damp cloth. Add salt, mustard and a fe drops of vinegar or lemon juice and beat thoroughly before adding any oil. Use a small wire whisk or wooden spook for mixing. Have the oil in a measuring jug with lip but add drop by drop from a teaspoon to start, beating all the time. When the mayonnaise thickens half teaspoon of vinegar or lemon juice and increase the flow of oil to an intermittent thin stream, beating continuously. Continue until all the oil is added.
© Shufunotomo Co., Ltd. Japan 1968 English text ©The Hamlyn Publishing Group Ltd.,1968
2 pounds boneless pork shoulder, cut into 1-inch cubes
1/2 cup chopped onion
2 tablespoons cooking oil
1 16-ounce can tomatoes, cut up
1 teaspoon instant chicken bouillon granules
1 teaspoon dried marjoram, crushed
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
• • •
1 3-ounce can chopped mushroom, drained
1/3 cup cold water
3 tablespoons all-purpose flour
Hot cooked rice
In skillet brown half of the pork cubes and chopped onion at a time in hot oil; drain off fat. Transfer meat and onion to an electric slow crockery cooker. In same skillet combine undrained tomatoes, chicken bouillon granules, marjoram, salt, thyme, and pepper. Stir together, scraping browned bits from bottom of skillet; pour over pork. Cover crockery cooker, cook on low-heat setting for 8 to 10 hours.
Turn to high-heat setting. Stir in drained mushrooms. Blend cold water slowly into flour; stir in pork mixture. Cook, uncovered, on high-heat setting 15 to 20 minutes or till thickened; stir occasionally. Serve over hot, cooked rice. Makes 6 to 8 servings.
© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.
What better to go with an Old Fashioned than an old-fashioned weenie roast? This creation, which reached its apex in the mid ‘fifties, fell into low repute as fondue cookery caught on and upstaged it; but recently, as more and more apartment dwellers yearn for the pleasures of outdoor living, the humble indoor weenie roast is coming back into its own.
1 large head cabbage
Frankfurters (or Vienna sausages or smoked frankfurters)
Canned liquid heat
Cabbage-Mustard Sauce (see below)
Trim soiled outer leaves from cabbage head; slice off bottom of cabbage so cabbage sits upright steadily; hollow out top of cabbage to make well for canned liquid heat; place can in well.
Cut frankfurters crosswise into thirds and skewer on 8-inch bamboo cocktail skewers. Spear into sides of cabbage. TO serve, ignite canned heat; invite guests to roast their weenies over flame. Serve with Cabbage-Mustard sauce as dip.
Finely grate cabbage pieces left over from making well in cabbage head; place in saucepan; add 1 cup water and 1/2 cup vinegar; bring to low boil and cook over medium heat 15 minutes. Remove from saucepan and drain; blend in 1/2 cup mayonnaise and 1/2 cup prepared mustard. Serve at room temperature.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
3 cups hot cooked rice
1/4 cup butter or margarine
1/4 tsp. nutmeg
2 Tbsp. chopped parsley, if desired
Grease a small ring mold lightly. Combine all ingredients; turn into ring mold. Pack down with a spoon. Let stand about 2 minutes. Unmold on a serving dish. Or, turn rice mixture onto a serving dish and shape into a ring, using 2 spoons.
RICE-CARROT RING: Combine 3 cups hot cooked rice with 1/4 cup melted butter or margarine. Add 1 cup cooked shredded carrots and 1 Tbsp. minced sautéed onion; season to taste with salt and pepper. Turn mixture into a greased ring mold; pack down with a spoon. Let stand several minutes and unmold. Makes 4 servings.
SKILLET VEAL ON RICE
1 lb. boneless veal, shoulder or rump
2 Tbsp. fat or cooking oil
2 Tbsp. salt
1/2 cup hot water
1 can (11 oz.) condensed mushroom soup
1 can (3 oz.) sliced mushrooms
Hot Rice Ring
Cut veal into 1 1/2-inch cubes. Heat fat in a skillet. Add veal and brown on all sides, stirring often to brown meat evenly. Sprinkle with salt and pepper. Add water and bring to a boil; reduce heat and simmer, covered, 1 hour, or until tender.
Stir in undiluted mushroom soup. Drain the mushrooms, reserving liquid; stir mushrooms into meat mixture. Heat and stir will. Thin gravy with liquid from mushrooms, if necessary. Serve in Rice Ring garnished with paprika. Makes 4 servings.
Published by–COOKINDEX–Division of H.S. Stuttman Co., Inc, New York © Copyright 1958 Tested Recipe Institute, Inc. New York
1 1/2 lb. cleaned, cooked shrimp
1/4 cup butter
3 firm bananas
3 cups hot, cooked rice
2 cups Creole Sauce, below
Heat shrimp in the top of a double boiler over hot water. Melt butter in a large skillet. Peel bananas and cut crosswise into halves. Fry bananas in hot butter over low heat turning to brown evenly. Cook just until tender, or until easily pierced with a fork. Remove from heat; sprinkle lightly with salt and keep warm. Make a bed of rice on a large, heated platter; arrange bananas around edge and shrimp on top. Pour part of the sauce on top; serve remainder on the side.
Makes 6 servings.
1 medium-size onion
1 medium-size green pepper
1/3 cup fat or cooking oil
1 clove garlic, peeled
1/4 tsp. chili powder
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 can (16 oz.) tomatoes
2 Tbsp. cornstarch
2 Tbsp. water
Chop the onion and green pepper. Heat fat in a skillet. Add garlic and next 5 ingredients. Cover and cook over low heat until tender but not brown, stirring occasionally. Continue cooking, covered, over low heat for 30 minutes, stirring occasionally. Mix water with cornstarch; stir into sauce. Cook 5 minutes longer; stir constantly until thick. Remove garlic. Makes about 2 cups.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York
Cooking time: 25-30 mins.
Preparation time: 15 mins.
Main cooking utensil: skillet
For 4 people you need:
3 tablespoons oil
1 chopped onion
3 skinned tomatoes
1 cup long-grain rice
pinch saffron powder
1 1/2 cups chicken stock
1 small green sweet pepper
3/4 – 1 lb white fish, preferably skate or other firm textured fish
1 cup cooked shrimp, peeled and deveined
few shrimp in their shells
1. Heat the oil in a large skillet, fry finely chopped onion and large pieces of tomato for a few minutes.
2. Add the rice, turn in the oil, then add the saffron blended with the chicken stock. Season well.
3. Simmer gently for 5-10 minutes.
4. Add the chopped green pepper, removing seeds and core, add the fish in pieces.
5. Cook until both the fish and rice are soft.
6. Add the shrimp; heat for a few minutes only.
7. Garnish with shrimp and parsley.
TO SERVE: As soon as possible with salad. No potatoes are needed.
TO VARY: A more authentic paella is made by adding 1-2 crushed cloves of garlic, tiny pieces of uncooked chicken in place of white fish, and mussels and lobster as well as shrimp.
Printed in Canada © Copyright Paul Hamlyn Ltd 1967