½ cup evaporated skimmed milk ½ cup chicken bouillon ½ teaspoon paprika ½ bay leaf Dash thyme leaves Dash cayenne pepper 12 ounces cooked crabmeat 2 teaspoons sherry extract 1 cup cooked enriched rice
In saucepan, combine milk, bouillon, paprika, bay leaf, thyme and cayenne pepper. Cover and simmer over low heat for 10 minutes. Discard bay leaf. Add crabmeat and sherry extract. Simmer 5 minutes longer, until heated through. Divide rice evenly into 2 ramekins or soup bowls. Spoon half of crab mixture over each portion of rice. Makes 2 dinner servings.
2 packages (1 pound each) frozen chicken parts ⅓ cup flour ½ teaspoon paprika Dash black pepper 1/4 cup melted butter or margarine 1 can (10 &Frac12; ounces) Campbell’s cream of chicken soup 1 tablespoon minced parsley
Thaw chicken as directed on package. Coat chicken with mixture of flour, paprika, and pepper. Arrange chicken in a single layer (skin side down) in a buttered shallow baking dish (12″ x 7 ½” x 2″). Dribble melted butter over chicken. Bake in a moderate oven (375° F.) for 20 minutes. Turn chicken and bake 20 minutes longer. Stir cream of chicken soup; pour over chicken; sprinkle parsley on top. Bake an additional 20 minutes. Makes 4 to 6 servings.
1968 Courtesy Campbell Soup Company, Fine Arts Meat-Fish-Fowl PAD #26
1 envelope unflavored gelatin 1 ½ cups raspberry-flavored dietetic soda, divided 1 cup canned, sliced peaches, no sugar added, drained (reserve liquid) ½ teaspoon brandy extract 2 tablespoons lime or lemon juice ½ teaspoon raspberry extract
Sprinkle gelatin over ½ cup soda in saucepan to soften. Stir over very low heat until gelatin is dissolved. Add remaining soda, peach juice, and brandy extract. Pour mixture into a shallow bowl and refrigerate until firmly set. Dividing evenly, arrange peaches in two dessert dishes. Combine lime juice and raspberry extract; sprinkle over fruit. With a melon ball scoop or teaspoon, scoop out gelatin and divide evenly into each dish. Makes 2 servings.
PEACH DELIGHT
1 medium peach 2 teaspoons lemon juice ½ cup blueberries ¼ cup orange-flavored dietetic soda
Cut peach in half; remove pit. Sprinkle fruit with lemon juice, and place halves in individual dessert dishes. Combine blueberries and orange soda in blender container; process at medium speed until fruit is puréed. Pour half of mixture over peach half. Chill at least 30 minutes. Makes 2 servings.
You will need 1 -1 ½ oz. butter and 1 teaspoon olive oil or 2 oz. butter ½-1 clove garlic 1 onion, finely chopped 2 oz. mushrooms, finely chopped 1 carrot, finely chopped 6 oz. minced beef 1 x 8 oz. can tomatoes or 4 fresh tomatoes ½ pint brown stock 1 wineglass red wine little tomato purée 6-8oz. spaghetti Parmesan cheese
Heat butter and oil in pan. Then fry crushed garlic, onion, mushrooms, and carrot. Add meat and rest of the ingredients and simmer liquid until thickened. slices of red or green pepper can be used in this sauce. Chopped parsley may be added to the sauce just before serving. Cook spaghetti in boiling salted water and drain. Rinse in cold water, return to pan with a knob of butter and reheat. Pour the sauce over spaghetti and serve with grated Parmesan cheese.
You will need 6 oz. cooked smoked haddock 1 hard-boiled egg approx. 8 oz. cooked rice pinch cayenne pepper and salt chopped parsley ¼ lemon, cut in thin wedges
Flake fish coarsely with fork. Chop egg white. Sieve yolk. Mix flaked fish with chopped egg white, and hot cooked rice. Season to taste. Little milk may be added if necessary. Put on hot dish. Sprinkle sieved egg yolk and chopped parsley on top. Add lemon. Serve while hot.
Cooking time: 3 ¼ – 3 ½ hours Preparation time: 1 hour Main cooking utensil: 8- to 9-inch spring form pan, brown and wax paper Oven temperature: 325-350° F for 1 hour then 275-300° F for the rest of the time. Oven position: center For 20-26 servings: ½ lemon 1 cup butter 1 cup brown sugar, firmly packed 5 eggs 1 tablespoon brandy, sherry, or lemon juice 2 ½ cups all-purpose flour ½ teaspoon each of cinnamon and mixed spice ½ cup ground almonds ¼ cup candied cherries scant ½ cup chopped candied peel 2 cups seedless white raisins 2 cups currants ⅔ cups raisins Royal icing: See Card 9
Grate rind from the lemon, squeeze the juice if using instead of brandy.
Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.
Add the rest of the ingredients.
Put mixture into prepared pan and bake for the time and temperatures given. To test if cooked listen carefully, a faint humming indicates it is not fully cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.
Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtigh tin until ready to ice – see Card 9.
TO STORE: Can be stored for several weeks in an airtight tin.
To prepare for baking rich cakes: Line bottom with double round of brown and then wax paper, line sides with wax paper, tie a band of brown paper around outside.
1 cup mashed cooked pumpkin ¼ cup packed brown sugar 1 teaspoon aromatic bitters ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1 carton (4 ½ ounces) frozen whipped topping, thawed 1 pint butter pecan ice cream, slightly softened 2 tablespoons chopped pecans
Bake Gingersnap Crust: cool. Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into Gingersnap Crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.
Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.
GINGERSNAP CRUST
Heat oven to 350°. Mix 1 ½ cups gingersnap crumbs and ¼ cup butter or margarine, melted. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes.
You will need 4 thin slices of beef shank 4 thin slices of ham 4 hard-boiled eggs, sliced 2 tablespoons flour 1 onion 2 ½ to 3 tablespoons fat or butter ½ cup broth salt and pepper 4 tablespoons sour cream
This glistening “gelatin-type” dessert is light, tasty and a different approach from the usual Japanese sweets. It sets at room temperature and is entirely unusual in texture from Western style jelled desserts. There is an extra bonus in this creation. Agar agar is seaweed and tasteless by itself. Highly nutritious and has advantage of “holding up” even on a moderately warm day where regular gelatin would melt.
2 long sticks red agar agar (Japanese kanten) this amount equal to ½ ounce agar agar 3 cups water 1 ⅓ cups sugar dash salt 1 teaspoon lemon juice 1 cup crushed canned pineapple packed in heavy sweet syrup or canned mandarin oranges, juice combined with fruit and measured together.
Wash and squeeze agar agar in a bowl with lots of cold water to remove any sediment. Rinse and remove all water by squeezing agar agar. Some red coloring will be lost in this rinsing process. Place agar agar in sauce pan. Add 3 cups water. Soak 30 minutes. Then cook over medium heat. Stir until agar agar is dissolved. Add sugar and salt. Stir again. Strain through a fine sieve into a 9 inch square pan. Add lemon juice. Stir again. After 15 minutes add fruit. When set, cut into desired shapes.
Vintage Recipe Cards 