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Californian Beef Olives

March 20, 2019

Cooking time: 2 hours
Preparation time: 25 mins.
Cooking utensil: covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
Stuffing:
3/4 cup cashew nuts or walnuts
1/4 cup butter
2 medium slices bread
1 chopped apple
1 chopped stalk celery
2/3 cup chopped uncooked prunes
1 tablespoon chopped onion
seasoning
juice of 1/2-1 lemon
1 egg

4 large slices beef round
1/4 cup shortening
1/2 lb. onions
1/2 lb. carrots
2/3 cup prunes
1/3 cup all-purpose flour
2 1/2 cups stock
salt and pepper

1. Fry nuts in hot butter until golden, take out of pan.

2. Remove crusts from bread, dice, add the apple, celery, prunes, and onion, fry until golden colored.

3. Season well, add lemon juice, bind with egg. Add nuts; blend well.

4. Beat steak out as thinly as possible.

5. Use as 4 large or 8 smaller pieces.

6. Put stuffing on meat, roll firmly, skewer or tie with cotton.

7. Fry for 2-3 minutes in hot fat, lift into casserole. Fry diced vegetables for few minutes, add to meat in casserole with the prunes.

8. Stir flour into any fat remaining in pan, cook for 2-3 minutes, gradually add liquid, stirring well.

9. Bring to boil, cook until a smooth sauce, season. Pour over meat, vegetables, and prunes, cover casserole and cook until tender.

TO SERVE: Remove skewers or cotton. Serve olives in casserole or on a hot serving dish topped with parsley.

TO VARY: Thinly sliced veal or lamb could be used.


Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

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Corned Beef Potato Salad

March 14, 2019

2/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons prepared mustard
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon salt
2 medium potatoes
1 1/2 cups finely shredded cabbage
1 12-ounce can corned beef, chilled and cubed

Combine first 6 ingredients; set aside. Cook potatoes in enough boiling salted water to cover, 20 to 30 minutes. Drain, peel, and cube potatoes. While the potatoes are warm, add salad dressing mixture; toss to coat. Chill. To serve, add cabbage and corned beef to mixture; toss. Serve on lettuce-lined plates. Makes 6 servings.

SALMON POTATO SALAD

3 medium potatoes, cooked, peeled, and cubed (3 cups)
1 hard-cooked egg, chopped
1/2 cup sliced celery
1/2 cup shredded carrot
2 tablespoons chopped green onion
Cottage Dressing
1 16-ounce can salmon, drained, and broken into chunks

In large bowl combine potatoes, egg, celery, carrot, and onion. Add Cottage Dressing to potato mixture, tossing lightly to coat. Gently fold in the salmon. Cover and chill thoroughly. Garnish with carrot curls and green pepper, if desired. Makes 6 servings.

Cottage Dressing: Blend together 1 cup cream-style cottage cheese, 1/2 cup mayonnaise or salad dressing, 2 tablespoons milk, 2 tablespoons lemon juice, 1 teaspoon dried dillweed, 1/4 teaspoon salt, and a dash of pepper.


©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Sweet & Sour Pork

March 5, 2019

sweet_sour_pork

2 pounds shoulder pork, cut in 1-inch strips
1 tablespoons oil
4-ounce can whole mushrooms, drained and liquid reserved
14-ounce can pineapple chunks, drained and liquid reserved
1/2 teaspoon monosodium glutamate (MSG)
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons vinegar
2 green peppers, cut in strips
1 large onion, sliced
1 tablespoon cornstarch
2 tablespoons water

Brown meat in oil in a large skillet. Measure reserved liquid from mushrooms and pineapple and add water to make 2 cups in all. Add MSG to liquid and pour over meat. Cover and simmer 1 hour. Add mushrooms, pineapple, honey, soy sauce, vinegar and onions; cover and cook 15 minutes. Blend cornstarch with 2 tablespoons water and combine with hot mixture; cook, stirring, until sauce thickens slightly.

Serves 6
Preparation time: 1 HR., 35 min

Approximate calories per serving… 420


SUGGESTED MENU
Won Ton Soup
Sweet and Sour Pork
Steamed Rice
Rum and Cashew Cookies


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

Vermicelli Kheer and Carrot Halva

February 26, 2019

Vermicelli kheer

Preparation time: 8 minutes
Cooking time: 25 minutes
To serve: 4

You will need

4 oz. fine vermicelli
2 pins (U.S. 5 cups) milk
4 oz. sugar
1 oz. butter
1 oz. raisins
1 oz. blanched almonds
pinch cardamom powder

In a dry frying pan, roast the vermicelli carefully till lightly browned. Add vermicelli to the milk in a saucepan and bring to a boil. Boil steadily until the vermicelli is tender, then add the sugar and remove from the heat when the sugar has dissolved. Heat the butter and fry the raisins and blanched almonds and add to saucepan. Put into a serving dish. Sprinkle with cardamom powder. Serve hot or cold.

Carrot halva

Preparation time: 15 minutes
Cooking time: 25-30 minutes
To serve: 4

You will need

2 oz. almonds
1 oz. raisins
few strands saffron
2 teaspoons warm water
1 lb. carrots
2 pins (U.S. 5 cups) milk
8 oz. sugar
2 oz. butter
seeds 2 green cardamoms (optional)

Blanch and slice almonds finely. Wash and dry the raisins. Soak saffron in water. Grate the carrots as finely as possible. Bring the milk to the boil and add the grated carrots. Simmer, stirring occasionally, and cook till the contents of the pan are very thick and creamy. Add the sugar and the raisins and cook till mixture is very thick. Add the butter and saffron and continue cooking till the halva is a rich golden colour. Put in a dish and sprinkle with the sliced almonds. Serve cold. The seeds of two green cardamoms may be coarsely ground and sprinkled over the halva.


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

Buckwheat Groats

February 19, 2019

buckwheat_groats

1/4 cup oil
1 medium onion, sliced
3/4 cup diced cooked meat
1 1/2 cups buckwheat groats
1 egg, slightly beaten
1 1/2 teaspoons salt
2 cups water

Brown onions and meat in oil. Remove from pan with a slotted spoon; reserve. Mix groats with egg and salt. Saut̩ in the same pan, stirring constantly, until dry. Return onions and meat to pan and add water (water should cover mixture). Cover and simmer 15 minutes Рuntil done.

Serves 6
Preparation time: 40 Min.

Approximate calories per serving… 200


SUGGESTED MENU

Waldorf Salad
Roast Pork
Buckwheat Groats
Buttered Green Beans
Poached Peaches

HELPFUL HINT: A good way to use leftover mean. Can be made without meat, substituting chicken or beef broth for water. Also good as hot cereal when made without meat and with water.

From the Kitchens of Dorothy Taylor


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

Veal a la Royale

February 12, 2019

2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups small dry bread cubes
1/2 pound bulk pork sausage, cooked and drained
1/4 cup chopped pitted ripe olives
1/2 teaspoon poultry seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water or beef broth
1 4-pound boneless veal leg round roast
3 hard-cooked eggs, chilled
3 tablespoons cooking oil
3 tablespoons butter or margarine

Advance preparation: Cook onion in the 2 tablespoons butter or margarine till tender. Combine with bread cubes, sausage, olives, poultry seasoning, salt, and pepper. Toss with water or beef broth to moisten. Butterfly meat so it forms about a 12×8-inch rectangle when spread out. (To butterfly, split meat almost entirely and spread apart, making a flat piece.) Trim any excess fat. Spread 2/3 of the bread mixture to within 1 inch of edges of meat. Align eggs, end to end, across center of meat. Pile remaining bread mixture around and over eggs. Fold sides and ends of meat over eggs to reshape into a roast. Secure with metal skewers as needed, then tie securely crosswise and lengthwise, remove skewers.

In 5-quart Dutch oven brown meat on all sides in mixture of hot oil and remaining 3 tablespoons butter or margarine. Pour 1/4 cup water over meat. Cook, covered, over very low heat about 1 1/2 hours or till tender, turning meat carefully several times. If necessary, add a little additional water. Remove from heat. Cover and chill meat overnight. Before serving: Slice meat thinly to serve. Makes 10 servings.


© Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Paper-wrapped Fish

February 4, 2019

paper_wrap_fish

INGREDIENTS:-
1 lb fish fillet (cod or garoupa)
2 ozs. cooked ham (chopped)
1 oz. celery (chopped)
A little parsley
Oil for deep frying

Seasoning:-
3/4 tsp. salt
1 tbsp. oil
1/2 tsp. sugar
1/2 tsp. sesame oil
2 tsp cornflour

For Wrapping:-
12 pieces of 6×6 inches greaseproof paper

METHOD:-
1) Cut fish fillet into pieces (about 1×2 inches), marinate with seasoning, mix in chopped ham and chopped celery.

2) Wrap two pieces of fish fillet, ham, celery and a little parsley with greaseproof paper into a small package.

3) Deep fry in hot oil for about 3-4 minutes. Arrange nicely on plate, Serve hot.

(Copyright Reserved)