Vermicelli Kheer and Carrot Halva

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Vermicelli kheer

Preparation time: 8 minutes
Cooking time: 25 minutes
To serve: 4

You will need

4 oz. fine vermicelli
2 pins (U.S. 5 cups) milk
4 oz. sugar
1 oz. butter
1 oz. raisins
1 oz. blanched almonds
pinch cardamom powder

In a dry frying pan, roast the vermicelli carefully till lightly browned. Add vermicelli to the milk in a saucepan and bring to a boil. Boil steadily until the vermicelli is tender, then add the sugar and remove from the heat when the sugar has dissolved. Heat the butter and fry the raisins and blanched almonds and add to saucepan. Put into a serving dish. Sprinkle with cardamom powder. Serve hot or cold.

Carrot halva

Preparation time: 15 minutes
Cooking time: 25-30 minutes
To serve: 4

You will need

2 oz. almonds
1 oz. raisins
few strands saffron
2 teaspoons warm water
1 lb. carrots
2 pins (U.S. 5 cups) milk
8 oz. sugar
2 oz. butter
seeds 2 green cardamoms (optional)

Blanch and slice almonds finely. Wash and dry the raisins. Soak saffron in water. Grate the carrots as finely as possible. Bring the milk to the boil and add the grated carrots. Simmer, stirring occasionally, and cook till the contents of the pan are very thick and creamy. Add the sugar and the raisins and cook till mixture is very thick. Add the butter and saffron and continue cooking till the halva is a rich golden colour. Put in a dish and sprinkle with the sliced almonds. Serve cold. The seeds of two green cardamoms may be coarsely ground and sprinkled over the halva.

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

Buckwheat Groats

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buckwheat_groats

1/4 cup oil
1 medium onion, sliced
3/4 cup diced cooked meat
1 1/2 cups buckwheat groats
1 egg, slightly beaten
1 1/2 teaspoons salt
2 cups water

Brown onions and meat in oil. Remove from pan with a slotted spoon; reserve. Mix groats with egg and salt. Sauté in the same pan, stirring constantly, until dry. Return onions and meat to pan and add water (water should cover mixture). Cover and simmer 15 minutes – until done.

Serves 6
Preparation time: 40 Min.
Approximate calories per serving… 200

SUGGESTED MENU

Waldorf Salad
Roast Pork
Buckwheat Groats
Buttered Green Beans
Poached Peaches

HELPFUL HINT: A good way to use leftover mean. Can be made without meat, substituting chicken or beef broth for water. Also good as hot cereal when made without meat and with water.

From the Kitchens of Dorothy Taylor

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

Veal a la Royale

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2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups small dry bread cubes
1/2 pound bulk pork sausage, cooked and drained
1/4 cup chopped pitted ripe olives
1/2 teaspoon poultry seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water or beef broth
1 4-pound boneless veal leg round roast
3 hard-cooked eggs, chilled
3 tablespoons cooking oil
3 tablespoons butter or margarine

Advance preparation: Cook onion in the 2 tablespoons butter or margarine till tender. Combine with bread cubes, sausage, olives, poultry seasoning, salt, and pepper. Toss with water or beef broth to moisten. Butterfly meat so it forms about a 12×8-inch rectangle when spread out. (To butterfly, split meat almost entirely and spread apart, making a flat piece.) Trim any excess fat. Spread 2/3 of the bread mixture to within 1 inch of edges of meat. Align eggs, end to end, across center of meat. Pile remaining bread mixture around and over eggs. Fold sides and ends of meat over eggs to reshape into a roast. Secure with metal skewers as needed, then tie securely crosswise and lengthwise, remove skewers.

In 5-quart Dutch oven brown meat on all sides in mixture of hot oil and remaining 3 tablespoons butter or margarine. Pour 1/4 cup water over meat. Cook, covered, over very low heat about 1 1/2 hours or till tender, turning meat carefully several times. If necessary, add a little additional water. Remove from heat. Cover and chill meat overnight. Before serving: Slice meat thinly to serve. Makes 10 servings.

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

Paper-wrapped Fish

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paper_wrap_fish

INGREDIENTS:-
1 lb fish fillet (cod or garoupa)
2 ozs. cooked ham (chopped)
1 oz. celery (chopped)
A little parsley
Oil for deep frying

Seasoning:-
3/4 tsp. salt
1 tbsp. oil
1/2 tsp. sugar
1/2 tsp. sesame oil
2 tsp cornflour

For Wrapping:-
12 pieces of 6×6 inches greaseproof paper

METHOD:-
1) Cut fish fillet into pieces (about 1×2 inches), marinate with seasoning, mix in chopped ham and chopped celery.

2) Wrap two pieces of fish fillet, ham, celery and a little parsley with greaseproof paper into a small package.

3) Deep fry in hot oil for about 3-4 minutes. Arrange nicely on plate, Serve hot.

(Copyright Reserved)

Shrimp and Cauliflower

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1 package (10 ounces) frozen cauliflower
1 package (10 ounces) frozen green peas
1/4 cup milk
1 can (about 10 ounces) condensed cream of shrimp soup
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cleaned cooked shrimp

Cook cauliflower and peas in 1/2 to 1 inch boiling salted water just until tender, 3 to 5 minutes; drain. In saucepan, heat milk, soup, salt and pepper over low heat, stirring constantly. Stir in cauliflower, peas and shrimp; heat through. If you wish, garnish with toasted almonds. 3 or 4 servings.

Serve with Cheese Puffs (below) and a salad of thinly sliced cucumber, sprinkled with salt, pepper and chopped chives, then lightly tossed in a small amount of bottled garlic salad dressing.

Cheese Puffs

1 package brown and serve rolls (about 10)
2 cups shredded cheese (8 ounces)
2 tablespoons soft butter
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Slice rolls lengthwise in half. Mix remaining ingredients. Place 1 tablespoon cheese mixture on each half; place on baking sheet. Bake as directed on package. 20 puffs.

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

Celery Victor

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1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Pimiento strips

Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.

In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.

To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each).

CELERY VICTOR II

Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each).

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

Chocolate “Brownie” Dessert

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2 envelopes unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
1 1/3 cups nonfat dry milk
Artificial sweetener to equal 1 cup sugar, or to taste
2 tablespoons chocolate extract
Red and green food coloring

Sprinkle gelatin over cold water in blender container to soften. Add boiling water; process at medium speed until gelatin is dissolved. Add remaining ingredients, except food coloring; process at high speed to blend. Pour into an 8x8x2-inch square pan. Chill, uncovered until firmly set. Divide evenly into squares. Makes 4 servings.

“COCONUT” MACAROONS
1 1/2 cups non-fat dry milk
2 medium apples, peeled, cored and grated
1/4 cup plus 2 tablespoons brown sugar replacement
1/2 teaspoon cinnamon
1/2 teaspoon coconut extract

Combine all ingredients in a mixing bowl; mix thoroughly. Drop by teaspoonfuls onto a non-stick cookie sheet. Bake at 350°F (moderate oven) for 18 minutes. Store in a tightly covered container. Divide evenly. Makes 4 servings; about 2 dozen cookies.

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

Deviled Eggs Florentine

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Preparation time: 20 to 30 min.

A creamy spinach filling adds to the flavor and appearance of this deviled egg recipe. Using a decorating pastry bag to pipe the yolk mixture make them especially pretty.

For 12 deviled egg halves you will need:
6 large eggs, hard-cooked
1 pkg. (10 oz.) frozen spinach
1 Tbsp. sour cream
1/4 tsp. salt
Dash each nutmeg and cayenne pepper
2 Tbsp. mayonnaise
1 tsp. prepared mustard
Salt to taste
Paprika

Preparation:
1. Peel the eggs and cut into halves. Remove yolks to small bowl. Set aside.

2. Cook frozen spinach as directed. Drain thoroughly, pressing out excess water.

3. Place spinach in blender or processor with sour cream, salt, nutmeg and cayenne. Purée. (Mixture will be a little dry, so scrape down sides of bowl and start up 2 or 3 times.) Spoon mixture into a bowl. Set aside.

4. Use a fork or blender to mash the yolks with mayonnaise, mustard and salt.

5. Spoon spinach mixture into each egg half. With a decorating bag, pipe yolk mixture over top or use a fork. Sprinkle each egg half with paprika before serving.

Good served with: Black olives, cherry tomatoes or carrot curls.

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

Santa Sand Tarts

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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.

CONFECTIONERS’ ICING

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

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NUT BRITTLE

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.

PEANUT TOFFEE
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.