1 2-pound, 10-ounce duckling 1 Tablespoon butter 8 lean bacon slices 1 cup chicken broth 1 teaspoon thyme ½ a bay leaf salt and pepper ½ cup green olives
Clean the duckling. Put aside the liver, heart, and gizzard.
Saute the duckling in butter with the bacon in a round or oval casserole until golden brown on all sides.
Empty the gizzard. Cut into thin slices. Slice the heart as well. Add both to the casserole, together with chicken broth, thyme, and bay leaf. Add salt and pepper. Cover the casserole and let simmer for 20 minutes.
Meanwhile, pit the olives. Mash the liver with a fork. Mix all this in with the duckling and cook for another 15 minutes. Serve with fried bread croutons.
2 medium stalks celery, chopped (about 1 cup) 1 tablespoon butter or margarine 1 can (10¾ ounces) condensed cream of shrimp soup 2 cans (7½ ounces each) crabmeat, drained and flaked* ½ cup dairy sour cream 1 tablespoon grated lemon peel Dash of aromatic bitters 4 English muffins, split and toasted Paprika
Cook and stir celery in butter in 10-inch skillet until celery is tender, about 5 minutes. Stir in soup, crabmeat, sour cream, lemon peel and bitters. Heat just to boiling. Serve over hot muffins; sprinkle with paprika. 4 servings.
*1 can (7 ounces) fish flakes, drained can be substituted for 1 can of the crabmeat.
THINK CRAB Crabmeat lends a touch of elegance to any fish dish, as well as a good supply or protein, calcium and minerals. You can combine it with less expensive fish to stretch it in sauces, salads, chowders and dips. Crabs are available live (close to the place of capture), frozen (cooked in the shell) and canned. Some processors have floating canneries to facilitate immediate packing of the fresh crabs.
2 pounds ground veal 2 cups fresh cranberries 1 cup water Artificial sweetener to equal ¼ cup sugar 2 cups tomato purée 1 cup canned, French-style green beans, mashed 3 tablespoons, dehydrated onion flakes 2 tablespoons diced celery 1 teaspoon chili powder, or to taste 1 teaspoon prepared horseradish 1 teaspoon lemon juice ½ teaspoon Worcestershire sauce ½ teaspoon salt
ADVANCED PREPARATION: Shape veal into 16 uniform balls. Brown on all sides in a non-stick skillet, over moderately high heat. Combine cranberries and water in a saucepan. Cook over medium heat for 10 minutes or until cranberry skins pop. Remove from heat. Stir in sweetener. Combine remaining ingredients in a saucepan. Bring to a boil. Add cranberry sauce and meatballs.
FINAL PREPARATION: Cook over low heat for 20 minutes. Arrange on serving platter. Divide evenly. Makes 4 dinner servings.
Cooking time: 40-50 mins. Preparation time: 15 mins. Main cooking utensils: skilled, 8-to9-in. plain ring mold, shallow pan or dish for water, 2 saucepans Oven temperature: 325-350°F. Oven position: center
For 4-6 people you need: 1 red sweet pepper 1½ cups cooked rice ½ cup butter or margarine 2 medium onions ½ green sweet pepper 1 small clove garlic 1 cup ground beef 6-oz. can concentrated tomato paste 1 teaspoon salt ½ teaspoon chili powder pinch pepper 1 pack frozen peas 1 small can tomato soup 2 chopped hard-cooked eggs
Cut red pepper into strips and arrange at intervals in the bottom of the ring mold.
Combine rice and half the melted butter, spoon into mold over pepper.
Chop onions, green pepper, grind or crush garlic, fry in remaining butter until tender.
Add ground beef, cook until brown.
Stir in tomato paste and seasonings.
Meanwhile, cook the peas, strain, put over the rice, then cover with the beef mixture made in stages 3, 4, and 5. Press each layer firmly.
Set mold in shallow pan of hot water.
Bake until quite firm to the touch.
TO SERVE: Turn out onto hot dish. Heat tomato soup, add hard-cooked eggs, and serve separately.
2 cups fresh, cooked asparagus 2 (7-ounce size) jars pimentos, drained ½ cup skim milk 2 raw asparagus spears, to garnish 2 lemon slices
Place first 3 ingredients in blender container; process at medium speed until puréed. Place puréed mixture in saucepan. Cook over low heat for 5 minutes. Pour evenly divided into 2 glasses. Garnish each serving with 1 asparagus spear and lemon slice. Makes 2 servings.
Combine first 5 ingredients in blender container; process at medium speed until smooth. Pour into serving bowl. Serve with dippers of radishes, cucumber slices, and celery ribs. Makes 1 luncheon serving.
Cooking time: 35 mins. Preparation time: 20 mins. Main cooking utensils: pie pan, skillet Oven temperature: 425-450°F, then 350-375°F. Oven position: above center
For 4-6 people you need: 1½ cups all-purpose flour pinch salt ½-1 teaspoon dry mustard 6 tablespoons butter ½ cup dry grated Cheddar cheese 2 tablespoons water 1 shallot or onion 2 tablespoons butter 3 eggs ⅔ cup shelled prawns ⅔ cup coffee cream salt and black pepper 1-2 teaspoons made mustard 2 tomatoes, thinly sliced
Garnish: parsley or fennel prawn heads
Sift flour, salt, and mustard, rub in butter.
Add cheese and bind together with water to form a firm dough.
Roll out and line greased ring or pie pan. Flute edges and prick bottom.
Chill if possible.
Bake blind for 15 minutes on a baking sheet in 425-450° oven.
Fry chopped onion in butter, blend with eggs, and stir in all other ingredients, except tomatoes.
Pour into half-baked pie shell, arrange sliced tomatoes on top. Bake for about 20 minutes until custard has set in a 350-375° oven.
Garnish with parsley or fennel and prawn heads.
TO SERVE: Hot or cold.
TO VARY: Add milk instead of cream, use small can pink salmon instead of prawns, and garnish with lemons.
4 eggs 1 tablespoon instant minced onion or 3 tablespoons minced onion ¾ teaspoon salt 3 tablespoons water ¼ cup butter or margarine 1 cup diced tomatoes 1 cup diced cooked potatoes 1 cup diced zucchini or ½ cup chopped green pepper
Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. 3 servings.
CREAMY SCRAMBLED EGGS
8 eggs, slightly beaten 1 package (3 ounces) cream cheese, cut up 2 tablespoons butter or margarine 4 slices bacon, crisply fried and crumbled 2 tablespoons snipped chives
Mix eggs and cream cheese. Melt butter in large skillet over medium heat. Pour egg mixture into skillet. Cook as directed in Home-style Scrambled Eggs (above). Just before eggs are thickened throughout but still moist, stir in bacon. Sprinkle with chives. 6 to 8 servings.
MARINADE ¾ cup red wine vinegar ½ cup catsup ¼ cup salad oil 1½ tablespoons salt ¾ teaspoon pepper ¾ teaspoon dry mustard ¾ teaspoon celery salt ¼ teaspoon garlic salt ¼ teaspoon dried thyme leaves ¼ teaspoon cloves
5-or-6-lb sirloin steak, 2 inches thick
MADEIRA SAUCE ¼ cup unsifted all-purpose flour 1 can (10½ oz) condensed beef broth, undiluted ½ cup Madeira
Day before serving, make Marinade: In large, deep roasting pan, combine vinegar, catsup, oil, salt, pepper, mustard, celery salt, garlic salt, thyme, and cloves; mix well.
Wipe steak with damp paper towels. Place in roasting pan; spoon marinade over steak until it is well coated.
Refrigerate, covered, overnight.
Next day: Remove beef from marinade, and place on broiler rack; reserve marinade. Insert meat thermometer into thickest part of meat, away from bone and fat.
Broil steak, turning once and brushing with more marinade – about 20 minutes per side, until thermometer registers 140F for rare. Remove steak to heated serving platter; cover with foil; keep in warm place.
Meanwhile, make Madeira Sauce; Combine flour with some of broth, mixing to make smooth paste. Stir in ⅓ cup reserved marinade and rest of broth. Bring to boiling, stirring until sauce thickens – about. 1minute. Reduce heat, and simmer 5 minutes. Add Madeira. Serve steak thinly sliced, with Madeira Sauce. Makes 10 to 12 servings.