Kuhlich (German Yeast Cakes)

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Cooking time: 40 mins.
Preparation time: 30 mins. plus time for rising
Main cooking utensils: stone jars, or coffee cans
Oven temperature: 400-425°F

For 12-16 people you need:

1 teaspoon sugar
1 cup plus 3 tablespoons milk and water mixed
1 oz. compressed yeast
4 cups all-purpose flour
1 teaspoon salt
1/2 cup sugar
1/3 cup currants
1/2 cup chopped, blanched almonds
1/2 teaspoon vanilla extract
1/4 cup oil or melted butter
2 eggs

Decoration:

1 1/2 cups sifted confectioners’ sugar
little warm water
few candied cherries and slivered almonds

1. Blend compressed yeast with sugar and add liquid.

2. Leave until frothy, about 10 minutes.

3. Mix flour, salt, sugar, currants, and almonds.

4. Pour in yeast liquid, vanilla extract, oil and eggs.

5. Mix well together until dough leaves sides of the bowel (SIC) clean.

6. Knead for 5 minutes on floured board.

7. Cover, then put to rise until nearly double in size – about 2 hours – knead again.

8. Shape dough to half fill greased pans.

9. Cover each pan with polythene or cloth; allow to rise for 40 to 60 minutes. i.e. until dough springs back when pressed.

10. Bake in center of oven until firm. Cool.

11. Blend confectioners’ sugar with enough warm water to blend and pour over cakes; sprinkle with chopped candied cherries and slivered almonds.

TO VARY: Rise and bake for only 15-20 minutes in muffin pans to make small individual cakes.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Sole Veronique (French sole with grapes)

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sole_veronique

Cooking time: 25-30 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish, saucepan
Oven temperature: 350-375°F
Oven position: center

For 4 people you need:
4 large or 8 small fillets sole
6 oz. white grapes
seasoning
1 1/2 cups white wine
little milk
2 tablespoons butter
1/4 cup flour
2 egg yolks, optional
2-4 tablespoons cream

Garnish:
few extra grapes
parsley sprigs

1. Skin fillets; peel and deseed grapes.

2. Place some of the grapes on fillets, fold over; season lightly.

3. Put into the buttered dish, add white wine, and cook for approximately 15 minutes.

4. Life fillets of fish carefully from liquid, save this to add to sauce.

5. Heat butter, stir in the flour, cook for 2-3 minutes then blend in strained wine and add a little milk if necessary to give good 1 1/4 cups. Bring to boil, cook until thickened.

6. When smooth and thickened, add cream beaten with egg yolks and cook gently, without boiling, for 2-3 minutes.

7. Season well, and pour over the fish.

8. Garnish with a few extra grapes and parsley springs.

TO SERVE: With green salad and/or broccoli.

TO VARY: Often the grates are not put into the oven with the fish but added to the sauce to heat. Purple grames may be used – keep the skin on for garnish if wished to give color.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Melrose Meat Loaf – Pâté Chinois

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2 pounds ground lean beef
2 cups soft bread crumbs
2 eggs, well beaten
2 teaspoons salt
1 tablespoon prepared mustard
1/4 cup prepared horse-radish
1 large onion, minced
2 teaspoons Worcestershire sauce
2 or 3 drops Tabasco sauce
1 cup catchup

Combine all ingredients except 1/2 cup catchup. Pack in a greased 9 x 5 x 3-inch loaf pan. Bake in a moderate oven, 350°, 1 hour and 15 minutes. Garnish meat as pictured with remaining 1/2 cup catchup. Makes 8 to 10 servings.

Pâté Chinois

4 tablespoons butter
1 pound ground beef
1 medium-size onion, chopped
1 can (16 or 17 ounces) cream-style corn
3 cups hot, seasoned mashed potatoes

Put 2 tablespoons of butter, meat and onion in a skillet. Cook until brown, stirring often to break up pieces of meat and brown evenly. Spread meat in a greased 2-quart casserole; cover with corn and potatoes. Sprinkle with the remaining butter. Heat in a moderate oven, 350°, 20 minutes or until brown. Makes 4 to 6 servings.

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

Date-Nut Bread

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1 1/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsifted whole wheat flour
1/2 cup firmly packed brown sugar
1 1/2 cups buttermilk
2 tablespoons melted shortening
1/2 cup chopped pitted dates
1/2 cup chopped walnuts

Place a rack in bottom of a steamer or kettle. Pour in water just to top of rack. Grease about 1 1/2-quart mold or three (1-pound) empty tin cans. Just before bread mixing is completed, cover steamer and bring water to boiling. (See card D 105 for detailed directions on steaming.)

Sift together flour and next 3 ingredients. Add and stir whole wheat flour and brown sugar. Add and stir in buttermilk and melted shortening, mixing just until smooth. Mix in dates and nuts. Pour batter into mold, or portion among 3 cans, filling each about 2/3 full. Cover container tightly with aluminum foil or waxed paper. Place mold on rack in steamer while water is boiling briskly. Cover steamer and steam bread 2 1/4 hours or until done. Cool on wire rack about 5 minutes. Unmold and serve warm. Mailes 1 large mold or 3 small loaves.

RAISIN BROWN BREAD: Prepare the Date-Nut Bread, above, substituting 3/4 cup seedless raisins for the chopped dates and nuts. Steam as directed.

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

Chocolate Macaroons

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1 can (14 oz) sweetened condensed milk
3 squares unsweetened chocolate
1/4 teaspoon salt
2 cans (4-oz size) shredded coconut
1 teaspoon vanilla extract

1. Preheat oven to 350F. Generously grease large cookie sheet.

2. In top of double boiler, combine condensed milk, chocolate, and salt; cook over boiling water, stirring frequently, until chocolate melts and mixture thickens. Remove from heat.

3. Add coconut and vanilla; mix well. Drop by rounded tablespoonfuls, 1 inch apart, on prepared cookie sheet.

4. Bake 10 to 12 minutes, or just until cookies are set. Transfer at once to wire rack, to cool.

Makes 2 dozen.

COCONUT MACAROONS

1 1/2 cups shredded coconut
1/2 cup sweetened condensed milk
Dash salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1. Preheat oven to 350F. Generously grease large cookie sheet.

2. Combine all ingredients; mix well.

3. Drop by teaspoonfuls, 1 inch apart, on prepared cookies sheet, pressing down ends of coconut with back of spoon.

4. Bake 15 minutes, or until golden brown. Cool 5 minutes before removing from cookie sheet.

Makes 1 1/2 dozen.

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

Salmon with Lemon Mushroom Sauce

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Preparation time: 15 min.
Baking time: 30 min.
Oven temperature: 350°f

Individual portions of salmon are baked along with a delicately flavored Lemon Mushroom Sauce. They are easy to serve and will please family or guests.

For 4 servings you will need:
4 Tbsp. chopped onion
1/4 cup butter or margarine, melted
1 can (1 lb.) salmon, with liquid
3/4 to 1 cup milk
2 cups fine dry bread crumbs
3 eggs, lightly beaten
1/4 tsp. poultry seasoning
1/4 cup minced parsley
1/4 tsp. salt
Dash nutmeg
1 can (10 3/4 oz.) cream of mushroom soup
1 Tbsp. lemon juice
1/2 tsp. paprika
4 stuffed olives, sliced

Preparation:

1. Sauté onion in heated butter until golden. Set aside.

2. Drain salmon, pouring liquid into measuring cup.

3. Add enough milk to liquid to make 1/2 cup.

4. Mix together onion, salmon, liquid, bread crumbs, eggs, poultry seasoning, parsley, salt and nutmeg.

5. Shape into 4 mounds and place in medium shallow baking dish.

6. Mix together 1/2 cup milk, soup, lemon juice and paprika.

7. Pour around salmon. Top each mound with 3 olive slices.

8. Bake, uncovered, at 350°F for 30 min.

Good served with: Butter green beans or cold asparagus salad and hot biscuits.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients.

Tips: You may substitute 2 cans (7 oz. each) tuna, drained, for the salmon. Use 1/2 cup milk for the liquid.

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

Sauerbraten

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4 to 5 pounds beef rump or sirloin tip
2 cups red wine vinegar
2 cups water
2 medium-size onions, sliced
1 lemon, sliced
10 whole cloves
4 bay leaves
6 peppercorns
2 tablespoons salt
3 tablespoons sugar
8 tablespoons flour
3 tablespoons fat
1/3 cup butter or margarine
8 to 10 gingersnaps, crushed

Place meat in a bowl. Combine vinegar, and next 7 ingredients; stir in 2 tablespoons of the sugar. Pour marinade over meat; cover and refrigerate 2 to 3 days, turning meat often. Lift meat from bowl; pat dry. Rub meat lightly with 2 tablespoons of the flour. Strain marinade; reserve.

Heat fat in a sauce pot. Add meat; brown well on all sides. Pour 2 cups of the marinade over meat; cover. Bring to a boil; reduce heat to low and simmer meat 3 hours.

Melt butter in a saucepan. Blend in the remaining 6 tablespoons flour and 1 tablespoon sugar. Continue to heat and stir until rich brown in color. Stir in remaining vinegar mixture. Bring to a boil; cook and stir until thickened. POur over meat; simmer, covered 1 hour longer or until meat is tender. Remove meat from gravy; keep hot. Put gingersnaps in gravy and stir until thickened. Slice hot meat; arrange on platter and pour gravy over top. Makes 8-12 servings.

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

Ham-Stuffed Potatoes

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4 large baking potatoes
2 cups ground fully cooked ham
1 cup mayonnaise or salad dressing
1/3 cup shredded process Swiss cheese (2 ounces)
2 tablespoons chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon minced dried onion
1/4 cup shredded American cheese (1 ounce)

Scrub potatoes. Bake in 425° oven for 45 to 60 minutes or till done. Cut slice from to of each. Scoop out inside and cube. Toss with ham and next 5 ingredients, spoon into potato shells. Bake in 425° oven for 15 minutes. Sprinkle American cheese atop. Heat 1 to 2 minutes more or till cheese melts. Makes 4 servings.

BEEF-STUFFED ONIONS

6 medium onions, peeled
1/2 pound ground beef
1 8-ounce can tomato sauce with cheese
1 tablespoon all-purpose flour
1/2 teaspoon sugar
3/4 cup soft bread crumbs (1 slice bread)
2 tablespoons grated parmesan cheese
1 tablespoon butter or margarine, melted

Cook onions in boiling, salted water 25 to 35 minutes or till tender. Drain; cool. Remove centers of onions; chop and reserved 1/2 cup of noon centers. Cook beef with 1/2 teaspoon salt till lightly browned; drain. Stir in reserved 1/2 cup chopped onion. Stuff onion shells with beef mixture. Place onions in 1 1/2-quart casserole. Combine tomato sauce, flour, sugar, 1 cup water, and 1/4 teaspoon salt. Pour over onions. Bake in 350° oven for 25 minutes. Combine crumbs, cheese, and butter; sprinkle over onions. Bake 15 to 20 minutes. Services 6.

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

Sweet & Sour Lamb Riblets

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3 pounds lamb riblets
Salt and pepper
2 tablespoons oil
2 large green peppers, sliced
2 teaspoons cornstarch
1/2 teaspoon dry mustard
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
13 1/2 ounce can pineapple chunks in syrup, drained and syrup reserved.

Preheat oven to 350°. Season meat with salt and pepper. Bake in an open shallow pan about 1 hour, until well-browned. Cut into small pieces. Trim off fat and discard. In a large skillet, sauté green pepper in oil over a hot flame for 1 minute. Mix cornstarch, mustard and brown sugar. Lower heat and stir cornstarch mixture into skillet, stirring. Add soy sauce, lemon juice and reserved pineapple syrup. Simmer to slightly think sauce; add pineapple chunks and riblets. Heat through.

Serves 4
Preparation time: 1 1/4 HR.
Approximate calories per serving… 400

SUGGESTED MENU
Watercress Soup
Sweet and Sour Lamb Riblets
Fried Rice
Cold Chinese Cucumber Salad
Petit Fours

© 1973 Curtin Pulications, Inc. New York, N.Y.

Stuffed Pork Chops

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1/4 cup chopped onion
1/2 cup chopped celery
1/4 cup butter or margarine
3 cups cheese-herb flavored croutons
1 cup boiling water
1 vegetable bouillon cube
6 pork chops, 1 to 1 1/2-inches thick
3 cups canned sauerkraut, drained
1 teaspoon caraway seeds

Sauté onion and celery in butter in a heavy skillet until tender. Dissolve bouillon cube in boiling water. Add croutons to skillet; pour bouillon over croutons, onions and celery; stir. Make a pocket in each chop by cutting through from outside edge to bone. Fill each cavity with crouton mixture, secure with toothpicks. Place sauerkraut in a roasting pan, stir in caraway seeds. Arrange chops on top of sauerkraut and bake in a 350° oven until meat is browned and tender – about 1 1/2 hours.

Serves 6
Preparation time: 2 HRS.
Approximate calories per serving… 500

SUGGESTED MENU

Lettuce and Tomato Salad
Stuffed Pork Chops
Sauerkraut
Buttered Lima Beans
Cinnamon Baked Apples

From the Kitchens of Dorothy Taylor

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