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Chicken Kiev

May 18, 2017

1 1/2 tablespoons imitation (or diet) margarine
1 1/2 teaspoons chives
1 slice enriched white bread
1 (6-ounce) boned and skinned chicken breast
2 tablespoons skim milk

Combine margarine and chives. Roll into finger shape about 2-by-1/4 inches. Chill in freezer 30 minutes. Put bread in blender and run at medium speed to make fine crumbs. Spread crumbs in an even layer in shallow baking pan. Bake at 350°F (moderate oven) for 6 minutes, or until crumbs are brown.

With mallet or flat side of knife, flatten chicken breast to 1/8-inch thickness between sheets of waxed paper. Place margarine “finger” on long side of chicken breast; roll lightly, folding in sides. Secure with toothpicks.

Pour milk into a small bowl. Dip rolled chicken breast in milk, then in crumbs. Repeat. Sprinkle with any remaining milk or crumbs. Place in individual casserole. Bake at 375°F (moderate oven) for 45 minutes. Serve at once. Makes 1 luncheon serving.


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

Tuna-Eggplant Poseidon

May 9, 2017

1 medium eggplant
2 teaspoons lemon juice
1 teaspoon salt
12 ounces drained, canned tuna fish, flaked
1/2 cup tomato purée
1/2 teaspoon basil
1/4 teaspoon onion powder
1/4 teaspoon paprika

Cut eggplant in half lengthwise. Scoop out pulp, leaving a thin shell; dice pulp. Cook diced pulp with lemon juice and salt in boiling water to cover for 8 minutes, or until tender; drain. Mix 1 cup cooked eggplant with tuna, tomato purée, basil, onion powder, and paprika; mix lightly. Divide mixture evenly and spook into eggplant shells. Bake at 425°F (hot oven) for 5 minutes. Makes 2 dinner servings.

NOTE: Save any unused eggplant for another time. Store, tightly covered in refrigerator.


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

Chicken Chaud-Froid Salad

April 28, 2017

Cooking time: few mins. to heat water for aspic.
Preparation time: 20 mins. and time for sauce to stand
Main utensils: palette knife, pastry brush, wire rack

For 4 people you need: 4 portions cooked chicken

Chaud-froid sauce:
2 teaspoons gelatin
1/3 cup very hot water
2/3 cup mayonnaise

Garnish:
tomato
cucumber
watercress

1. Trim away skin from chicken, and remove bones if using leg joints.

2. Dissolve the gelatin thoroughly in hot water.

3. Cool slightly, then stir into the mayonnaise and allow to being to thicken VERY SLIGHTLY – do not allow to become too stiff.

4. Stand with chicken on the wire rack with a plate or tray underneath.

5. Spread or brush the half set sauce over the chicken until completely coated – any drips should be spooned up and used.

6. Leave to set, then remove from the wire rack.

TO SERVE: Arrange on a dish with sliced tomato, cucumber, and watercress.

TO VARY: Instead of mayonnaise a very well flavored white sauce can be used. Or use chicken stock in place of the hot water.
Cooked salmon can be coated in the same way, use fish stock instead of water.


Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Creme Marrons

April 25, 2017

2 egg whites
1/2 pint double cream
4 level tablespoonfuls sweetened chestnut purée
1 tablespoonful coffee liqueur
marrons glacés
ratafias

1. Whisk egg whites until stiff
2. Whisk cream until it holds its shape.
3 Mix together the chestnut purée, liqueur and 1 oz. chopped marrons glacés. Fold into cream (reserving a little for decoration) with egg whites. Pile into glasses. Decorate with stars of piped cream, topped with ratafias. Arrange 1/2 a marron in the center of each.


SUGGESTED MENU
17/Ham and Pineapple Cocktail Set 1
39/Osso Buco, Rissoto Rice, Chicory Salad Set 2
61/Créme Marrons Set 4
Numbers refer to other Good Housekeeping Cards


Printed in Gt. Britain by Ritchie/Dickson Ltd.

Brunch Eggs with Creamed Salmon

April 18, 2017

Preparation time: about 20 min.

Attractive and delicious for brunch or luncheon, this flavorful dish also might be served for a late Sunday or holiday breakfast. For variety try muffins made with part whole wheat flour.

For 4 servings you will need:

1 can (7 3/4 oz.) salmon
Milk
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon-style mustard
4 Tbsp. minced celery
2 Tbsp. chopped chives
1/8 tsp. salt
2 English muffins, split
4 warm hard-cooked eggs, halved
Chopped fresh parsley or dill
Lettuce and tomato slices

For 2 servings:
Half of the ingredients

For 8 servings:
Double the ingredients but use 1 large can of salmon

Preparation:

1. Drain liquid from salmon and add enough milk to make 2 1/4 cups. Flake salmon and mash round bones. Set aside.

2. Melt butter in heavy saucepan. Blend in flour, 1/2 tsp. salt and black pepper. Remove from heat. Stir in liquid.

3. Return to low heat and cook, stirring, until thickened. Add salmon and keep warm.

4. Toast muffin halves. Spread with mustard. Top with celery, chives and sprinkle with salt.

5. To serve, arrange 2 egg halves, round side up, on each muffin half. Top with the salmon sauce. Sprinkle with parsley or dill. Serve with lettuce and tomato slices.


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

Paper-Wrapped and Deep Fat Fried Prawns (Jee Bow Har)

March 31, 2017

Preparation time: 15 minutes
Cooking time: 5 minutes
To serve: 4

You will need
1 tomato
parsley
4 prawns
pinch white pepper
pinch salt
1 teaspoon sherry
pinch monosodium glutamate
little peanut oil or lard
8 thin slices ginger
9 slices spring onion
8 snow peas
8 6-inch squares of greaseproof or waxed paper

Make tomato basket and put the parsley in it. Remove shells and the intestines of prawns. Cut each prawn in half, add pepper, salt, sherry and monosodium glutamate, mix well. Rub each piece of greaseproof paper with a little peanut oil or lard. Place one slice of prawn and one slice of ginger, one slice of spring onion and one snow pea on the paper. Fold opposite corners of the paper, then fold the edge as the picture shows.

Heat enough oil and deep fry, flap side down until light brown in colour. Place on the serving plate with the tomato basket in middle as the photograph shows.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Col, Ltd., Japan 1968

Peking Sour and Hot Soup (Sun Lard Tong)

March 30, 2017

Preparation time: 15 minutes
Cooking time: 5 minutes
To serve: 4

You will need
1 oz. black mushrooms
1 oz. canned bamboo shoots
1 oz. raw ham*
1 1/2 pints chicken stock or water
1 1/2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon cornflour
3 tablespoons water
1 egg
1/2 teaspoon white pepper
1/2 teaspoon monosodium glutamate
salt
*Pork or chicken meat can also be used.

Soak the mushrooms for 30 minutes. Shred mushrooms, bamboo shoots and ham. Bring the chicken stock to the boil. Add mushrooms, bamboo shoots and ham, cook for 3 minutes. Add soy sauce, vinegar, cornflour (mixed with 3 tablespoons water), cook 2 minutes. Drop the beaten egg into it, and stir, add pepper, monosodium glutamate. Add salt to taste and serve immediately.

How to cook Chinese vegetables:
The Chinese cook most vegetables in a very hot, round-bottomed pot. In Western cooking the utensil would be a ‘Dutch oven’ or a deep frying pan. This should be ‘piping’ hot and well-greased when the food is placed in it. To retain the vitamins, texture and colour of the vegetables, they should be turned quickly and constantly, and no water should be used as the quick cooking brings out the natural juices and keeps their crispness and colour.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968