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Santa Sand Tarts

December 21, 2018

4 cups sifted all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
Red, white Confectioners’ Icing, recipe at right
Red cinnamon candies
Shredded coconut
Green sugar

Sift together flour, baking soda and salt. Cream butter; slowly add and beat in sugar and continue beating until well blended. Add eggs, one at a time, beating well after each addition; blend in vanilla. Add sifted dry ingredients gradually; blend well. Cover bowl; chill dough several hours or until firm enough to roll.

Set oven for moderate, 350°. Grease cooky sheets. On a lightly floured board, roll out chilled dough, 1/4 inch thick. Cut with floured Santa Claus cooky cutter; place on cooky sheets. Bake 8 to 10 minutes, or until cookies are golden. Run spatula under cookies to remove from sheets. Cool on wire racks. Decorate as shown with icing, candies, coconut and sugar. Makes about 4 dozen.


Measure 1 cup sifted confectioners’ sugar into a bowl. Stir in just enough water, about 1 tablespoon, to make frosting easy to force through a decorating tube. Or add a little more water if it is to be brushed on cookies or used for making lines with a toothpick. Tint, if desired, with a few drops of red or green food coloring; blend well. Or leave white. Makes about 1/2 cup.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York


Peanut Candy Trio

December 18, 2018


2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter or margarine
1/2 teaspoon salt
3 cups raw shelled peanuts (16 ounces) or other coarsely chopped nuts
1 1/2 teaspoons baking soda

Butter sides of heavy 3-quart saucepan. In it stir together sugar, corn syrup, water, butter, and salt. Bring to boiling, stirring to dissolve sugar. Cook with gentle boil over entire surface over medium heat till 275°F. on candy thermometer and syrup begins to turn a golden color; stir occasionally. Add nuts and continue cooking, stirring often, till 295°F. on candy thermometer and syrup is a clear golden color. Remove from heat. Quickly stir in baking soda. Immediately pour hot mixture into two buttered 15x10x1-inch pans. If desired, pull with forks to stretch thin. Cool. Break into pieces. Make about 2 1/4 pounds candy.

Shape a pan from a 12×10-inch sheet of foil by turning up edges to form a rectangle about 10×8 inches. Sprinkle 1/2 cup finely chopped peanuts in pan; set aside. In 1 1/2-quart saucepan melt 1/2 cup butter or margarine over medium-high heat. Immediately begin to stir in 1 cup sugar gradually with long-handled wooden spoon (should take 45 to 60 seconds). Continue to cook over medium-high heat about 6 to 7 minutes till mixture turns golden brown, stirring only enough to prevent burning. (Once the syrup mixture starts to brown the color changes very rapidly.) Pour over nuts in prepared pan. Cool; break into pieces. Makes 3/4 pound candy.

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

Chewy Noels

December 11, 2018

2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar

in 9x9x2-inch baking pan melt butter or margarine. Stir together brown sugar, nuts, flour, soda, and salt; stir in eggs and vanilla. Carefully pour over butter in pan; do not stir. Bake in 350° oven for 20 to 25 minutes. Sift powdered sugar over top. Place waxed paper under wire rack; immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write “Noel” on each bar using green decorator icing, if desired. Makes 2 dozen bars.


1/2 of a 14-ounce can (2/3 cup) sweetened condensed milk
1 6-ounce package (1 cup) semisweet chocolate pieces
1/4 teaspoon salt
1 teaspoon vanilla
1 roll refrigerated chocolate chip cookie dough

In small saucepan over low heat stir together sweetened condensed milk, chocolate pieces, and salt till smooth. Remove from heat; add vanilla. Pat two-thirds of the cookie dough over the bottom of an ungreased 9x9x2-inch baking pan. Spread chocolate mixture over dough. Dot with remaining cookie dough. Bake in 350° oven for 30 to 35 minutes. Makes 2 1/2 dozen bars.

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

Fish “Tacos”

December 7, 2018

1/2 cup shredded cabbage
1/4 teaspoon celery salt
2 slices whole-wheat bread, toasted
8 ounces cooked cod or sole, flaked
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 cup sliced pimentos
1/4 cup chicken bouillon
2 tablespoons wine vinegar
2 garlic cloves, minced
1/4 teaspoon paprika
1/4 teaspoon pepper

Mix cabbage with celery salt, spoon 1/2 mixture onto each slice of toast. Combine fish, chili powder, salt, and onion powder; spoon 1/2 of mixture over each portion of cabbage. In blender container, combine pimentos, bouillon, vinegar, garlic, paprika, and pepper; process at medium speed until mixture is smooth, then pour, evenly divided, over fish. Garnish with pimento. Makes 2 luncheon servings, 1 “taco” each.

Copyright © Weight Watchers International, INc. 1974. All rights reserved. Printed in U.S.A.

Maionese di pesce alla Riccione (Fish mayonnaise Riccione style)

December 5, 2018

Preparation time 1 hour
Cooking time 20 minutes
To serving 4

You will need
1 lb. firm fish fille, e.g. halibut or sea bass
salt and pepper
olive oil
lemon juice
3 oz. shelled prawns
8 oz. mixed cooked vegetables, diced*
1/3 pin (U.S. 7/8 cup) mayonnaise (see Card No. 2)
8 anchovy fillets
1-2 sliced hard-boiled eggs
few stuffed olives
*peas, green beans, canned artichoke hearts, etc.

Put fish into oiled baking dish, sprinkle with salt, pepper, oil and lemon juice. Cover and bake at 375° F. or Gas Mark 5, for 20 minutes. Cool, discard skin and bones, chop fish coarsely. Add 1 1/2 oz. prawns, sprinkle with oil and salt; chill. Mix vegetables with a little oil, lemon juice and 2 mashed anchovy fillets, stir well; chill. Combine fish and vegetables; pile in a serving dish. Coat lightly with mayonnaise. Garnish with remaining prawns, eggs, anchovy fillets and stuffed olives.

Maionese (from Card No. 2)

Preparation time 15 minutes
Cooking time no cooking
To serve 4

You will need
2 egg yolks
1 level teaspoon salt
about 1 dessertspoon lemon juice
about 1/4 pin (U.S. 5/8 cup) olive oil
All ingredients for mayonnaise should be at room temperature.

Carefully separate the egg yolks and put into a small basin standing on a non-slip surface. Add the salt and 1 teaspoon of lemon juice and mix thoroughly with a small wooden spoon or wire whisk. Start adding the oil drop by drop stirring vigorously all the time. As soon as the sauce begins to thicken increase the flow of oil to several drops at a time and finally thin thread, stirring continuously. If the sauce becomes too thick add a few drops of lemon juice or water. The final sauce should be thick and shiny.

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

Creamed Finnan Haddie

November 27, 2018

2 pounds finnan haddie (or smoked haddock or cod)
6 tablespoons butter or margarine
2 tablespoons minced onion
2 tablespoons minced green pepper
2 tablespoons minced pimiento
1 teaspoon paprika
6 tablespoons flour
2 cups milk

Wipe finnan haddie with a clean, damp cloth and put in a sauce pot. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork. Then, lift it out and rain, reserving the liquor. Coarsely flake fish with a fork and set aside.

Melt butter in a large skillet. Add onion, green pepper and pimiento and cook over low heat, stirring occasionally, until onion is tender but not brown. Remove from heat. Blend paprika and flour into onion mixture. Measure 1 1/3 cups of the reserved liquor and combine with the milk. Slowly add and stir into flour mixture. Place over medium heat and cook about 5 minutes, stirring constantly, until thickened. Add the flaked fish and stir gently; heat thoroughly. Serve garnished with parsley, if desired. Makes 6 to 8 servings.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Sausage-Bean Pizza

November 17, 2018

Preparation time: 20 min.
Rising time: 1 1/2 hrs.
Baking time: 20 min.
Oven temperature: 425°

The addition of beans to the filling and a spicy whole wheat crust make this pizza as flavorful and nutritious as it is attractive and inexpensive.

For 1 12-inch pizza you will need:
Whole Wheat Shell (recipe follows)
1/2 lb. hot Italian sausages
1 can (16 oz.) pork and beans with tomato sauce
1/4 tsp. dried oregano leaves, crumbled
1 tomato, thinly sliced
6 oz. sliced Mozzarella cheese, Grated Parmesan or Romano cheese

Whole Wheat Shell: Pour 2/3 cup warm water (105°F to 115°F) into bowl. Sprinkle with 1 pkg. active dry yeast. Let stand 5 min. Add 1 Tbsp. oil, 3/4 tsp. salt and 1/8 tsp. black pepper. Stir in about 1 1/2 cups whole wheat flour. Turn out on lightly floured surface and knead 5 to 8 min. Place into oiled bowl, turning to oil top. Cover with plastic wrap. Let rise in warm place about 1 1/2 hrs.

1. Punch down raised pizza dough and fit into 12-inch pizza pan.

2. Remove casings from sausages. Crumble meat into skillet. Cook, stirring frequently until meat is well browned. Pour off fat.

3. Add pork and beans and oregano to sausage, mixing well. Spread over pizza shell.

4. Bake to 425°F to 10 min. Arrange tomato and cheese slices over hot pizza. Sprinkle generously with grated cheese.

5. Return to oven. Bake 10 min. longer. Cut into wedges and serve at once.

Good served with: Coleslaw.

Tips: You can substitute a ready-made pizza dough for the Whole Wheat Shell, if you wish.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed In Holland