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Crabmeat and Mushroom Bisque

August 24, 2017

6 tablespoons butter or margarine
4 tablespoons finely chopped onion
4 tablespoons finely chopped green pepper
1 scallion, including top, coarsely chopped
2 tablespoons chopped parsley
1 cup sliced fresh mushrooms
2 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
Dash Tabasco
1 cup half-and-half (half milk, half cream)
1 1/2 cups cooked crabmeat*
3 tablespoons dry sherry

1. In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley, and mushrooms; sauté until soft but not brown. Set aside.

2. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace, and Tabasco.

3. Add sautéed vegetables and half-and-half. Bring to boiling, stirring. Reduce heat, and add crabmeat; simmer, uncovered, 5 minutes.

4. Just before serving, stir in sherry.

Makes 4 servings.

*Or use 2 pkg (6-oz size) frozen crabmeat, thawed.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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Jambalaya

August 17, 2017

1 tablespoon butter or margarine
1 large onion, thinly sliced
1/2 cup coarsely chopped green pepper
1 clove garlic, minced
2 tablespoons flour
1 lb smoked pork sausage or ham, cut in 1/2-inch cubes
3 cups cooked shrimp shelled and deveined (about 1 lb)
5 cups diced peeled tomatoes
2 tablespoons chopped parsley
2 cups raw long-grain white rice
2 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon cayenne

1. In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper, and garlic; sauté 5 minutes, until tender.

2. Remove from heat. Stir in flour. Gradually add 2 1/2 cups water, stirring until smooth.

3. Return to heat. Add remaining ingredients; bring to boiling, stirring.

4. Reduce heat to simmer; cook, covered but stirring occasionally – about 30 minutes, or until rice is tender.

5. Serve sprinkled with additional chopped parsley, if desired.

Makes 8 servings.


©1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Gazpacho Soup

August 1, 2017

2 cups tomato juice
1 tomato, chopped
1/3 cup peeled cucumber, chopped
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
3 tablespoons lemon juice
2 tablespoons oil
1/8 teaspoon cayenne pepper
1/2 teaspoon Worcestershire Sauce

Accompaniments: 1/2 cup each – croutons, chopped tomato, unpared cucumber slices, chopped green pepper, chopped onion

Blend all ingredients (except accompaniments) and chill for several hours. Serve with accompaniments.

Serves 4
Preparation time: 20 min.
Approximate calories per serving…65


SUGGESTED MENU
Gazpacho
Stuffed Avocado
French Bread
Walnut Cake

From the Kitchens of Dorothy Taylor


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

Choucroute garnie (Sauerkraut garnished with bacon and sausages)

July 24, 2017

Preparation time: 20 minutes
Cooking time: about 4 minutes
To serve: 4-6

You will need
1 1/2 lb. fresh sauerkraut*
4 oz. smoked streaky bacon
1 1/2 oz. pork fat or butter
1 carrot, sliced
1 large onion, sliced
ground black pepper
4 crushed juniper berries (optional)
1/4 pin (U.S. 5/8 cup) dry white wine
3/4 pint (U.S. 1 7/8 cups) stock or water (or all stock)
1 lb. piece pickled belly pork
1 garlic sausage
4-6 frankfurters
plain boiled potatoes as required

*Sauerkraut is shredded white cabbage salted and fermented in wooden pickling tubs. It is available fresh from many delicatessen stores.

Put drained sauerkraut into a colander and steep in cold water for 20 minutes, changing the water 3 times. Drain and squeeze dry then unravel strands of cabbage as much as possible. Pre-heat oven to (300°F. or Gas Mark 2). Cut smoked bacon into strips 2-inches by 1/2-inch. Melt fat in a flameproof casserole and fry the bacon, carrot and onion lightly without browning. Stir in the sauerkraut and generous seasoning of black pepper. Add juniper berries (if used), wine and stock or water (or all stock). Bring to simmering point, cover tightly and transfer to centre of oven. Cook for 3 hours then bury the pork and garlic sausage in the sauerkraut and continue cooking another 1 -1 1/2 hours until meat is cooked and liquid absorbed. Add frankfurters 20 minutes before serving, and check seasoning. To serve spread the sauerkraut on a large hot dish. Arrange the thickly sliced pork and garlic sausage on top and surround with frankfurters and boiled potatoes.


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

Lime Ribbon Delight

July 16, 2017



1 package of our white cake mix
1 cup boiling water
1 package (3 ounces) lime-flavored gelatin
1/2 cup fruit juice or water
1/2 cup drained crushed pineapple
1/4 cup chopped nuts
Few drops lemon juice
1 cup chilled whipping cream
1/4 cup confectioners’ sugar

Bake cake mix in 9-inch layer pan as directed on package. Cool. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in fruit juice; chill until slightly thickened but not set. Stir in pineapple, nuts and lemon juice.

Place 2 strips of aluminum foil, 2 to 3 inches wide, in each of the layer pans, extending foil over edges of pans. Place a cooled cake layer in each pan, one layer right side up and one layer upside down. Spoon gelatin mixture evenly on the layers; chill until gelatin is firm.

In chilled bowl, beat cream and sugar until stiff. With extending foil strips, left cake out of pans; stack layers gelatin side up. Frost side of cake with whipped cream. Because of the gelatin and whipped cream, refrigerate any leftover cake.

For a St. Patrick’s Day touch, miniature while clay pipes decorate the pictured cake.


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

Let’s Make a Pie!

July 7, 2017

Hey kids! It’s time for the 2017 Pieathlon!

Every year at this time our friend Yinzerella over at Dinner Is Served 1972 lays down a vintage pie challenge. A group of retro food bloggers all submit pie recipes, and like a good gameshow hostess, Yinzerella spins a wheel and doles out assignments. This year, I got what’s behind Door #3! Monty Hall’s Angel Pie.

Of course, because I’m a generally unpleasant person with a vengeful streak I submitted a “Calorie-Wise Dessert” of Fluffy Lime Pies. I pity the blogger who got stuck with that.

Monty’s Angel Pie is a pretty basic recipe for a chocolate cream pie in a meringue shell. Nothing I couldn’t whip up half drunk on a Saturday night, which is exactly what I did.


With my bourbon at the ready I got baking.

The instructions were pretty basic. In fact, a little too basic in that they forgot to tell you what to do with the pecan pieces for the crust. Not that it’s hard to figure that out, but they were completely omitted from the process. So I just tossed ’em in and hoped for the best. (This is how my husband approaches our marriage.)

The crust took a little longer to cook than the recipe indicated, and perhaps I whipped up the meringue a bit longer than I should have because there was a significant volume of it, enough to fill the pie dish and a small soufflé dish.

The filling was quick and easy, but I think I fucked up a step because I read the directions of “Whip Cream” as that I was to add the whipped cream to the chocolate. Like I said, bourbon is my sous chef. ZONK!

While the filling firmed up nicely, it wasn’t as fluffy and light as it would have been if I had whipped the cream. Life is full of shoulda, woulda, couldas induced by bourbon. We move on.

Pie complete, I fed it to my unsuspecting neighbor who is a ready and willing experimentation subject. There were no complaints. He wouldn’t dare. I know where he lives.


Recipe from Cookbook of the Stars, Motion Picture Mothers, Inc., 1970

4th-pie-1-768x523

To see the posts of other entries in the Pieathlon visit their websites:

Cheese Meringue Pie at Food and Wine Hedonist

Waffle Pie at Bittersweet Susie

Chicken Sausage Pies at Dinner is Served 1972

Apple Cheese Pie at A Book of Cookrye

Lemon Raisin Pie at Dr. Bobb’s Kitschen

Nutty Caramel Pies at Grannie Pantries

Vintage Apple Pie at Recipes 4 Rebels

Rum Pie at Silverscreen Suppers

Torta di Pisatchhio at Battenburgbelle

Fluffy Lime Pie at Retro Food for Modern Times

Fluffy Lime Pies

June 22, 2017

1 can (13 ounces) evaporated skim milk, chilled
1 cup boiling water
2 envelopes low-calorie lime-flavored gelatin
6 ice cubes
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
6 graham crackers, crushed
2 tablespoons sugar

Beat milk in chilled large mixer bowl on high speed until soft peaks form, about 5 minutes; reserve. Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add ice cubes, stirring until cubes are melted and gelatin begins to thicken.

Beat gelatin into milk. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon peel and lemon juice; continue beating until stiff peaks form. Mound filling in 2 ungreased 9-inch pie plates.

Mix cracker crumbs and 2 tablespoons sugar; sprinkle over pies. Refrigerate at least 3 hours but no longer than 8 hours.
12 SERVINGS, less than 100 calories per serving.


© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.