Maionese di pesce alla Riccione (Fish mayonnaise Riccione style)

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Preparation time 1 hour
Cooking time 20 minutes
To serving 4

You will need
1 lb. firm fish fille, e.g. halibut or sea bass
salt and pepper
olive oil
lemon juice
3 oz. shelled prawns
8 oz. mixed cooked vegetables, diced*
1/3 pint (U.S. 7/8 cup) mayonnaise (see Card No. 2)
8 anchovy fillets
1-2 sliced hard-boiled eggs
few stuffed olives
*peas, green beans, canned artichoke hearts, etc.

Put fish into oiled baking dish, sprinkle with salt, pepper, oil and lemon juice. Cover and bake at 375° F. or Gas Mark 5, for 20 minutes. Cool, discard skin and bones, chop fish coarsely. Add 1 1/2 oz. prawns, sprinkle with oil and salt; chill. Mix vegetables with a little oil, lemon juice and 2 mashed anchovy fillets, stir well; chill. Combine fish and vegetables; pile in a serving dish. Coat lightly with mayonnaise. Garnish with remaining prawns, eggs, anchovy fillets and stuffed olives.

Maionese (from Card No. 2)
Mayonnaise

Preparation time 15 minutes
Cooking time no cooking
To serve 4

You will need
2 egg yolks
1 level teaspoon salt
about 1 dessertspoon lemon juice
about 1/4 pin (U.S. 5/8 cup) olive oil
All ingredients for mayonnaise should be at room temperature.

Carefully separate the egg yolks and put into a small basin standing on a non-slip surface. Add the salt and 1 teaspoon of lemon juice and mix thoroughly with a small wooden spoon or wire whisk. Start adding the oil drop by drop stirring vigorously all the time. As soon as the sauce begins to thicken increase the flow of oil to several drops at a time and finally thin thread, stirring continuously. If the sauce becomes too thick add a few drops of lemon juice or water. The final sauce should be thick and shiny.

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

Creamed Finnan Haddie

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2 pounds finnan haddie (or smoked haddock or cod)
Water
6 tablespoons butter or margarine
2 tablespoons minced onion
2 tablespoons minced green pepper
2 tablespoons minced pimiento
1 teaspoon paprika
6 tablespoons flour
2 cups milk

Wipe finnan haddie with a clean, damp cloth and put in a sauce pot. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork. Then, lift it out and rain, reserving the liquor. Coarsely flake fish with a fork and set aside.

Melt butter in a large skillet. Add onion, green pepper and pimiento and cook over low heat, stirring occasionally, until onion is tender but not brown. Remove from heat. Blend paprika and flour into onion mixture. Measure 1 1/3 cups of the reserved liquor and combine with the milk. Slowly add and stir into flour mixture. Place over medium heat and cook about 5 minutes, stirring constantly, until thickened. Add the flaked fish and stir gently; heat thoroughly. Serve garnished with parsley, if desired. Makes 6 to 8 servings.

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

Sausage-Bean Pizza

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Preparation time: 20 min.
Rising time: 1 1/2 hrs.
Baking time: 20 min.
Oven temperature: 425°

The addition of beans to the filling and a spicy whole wheat crust make this pizza as flavorful and nutritious as it is attractive and inexpensive.

For 1 12-inch pizza you will need:
Whole Wheat Shell (recipe follows)
1/2 lb. hot Italian sausages
1 can (16 oz.) pork and beans with tomato sauce
1/4 tsp. dried oregano leaves, crumbled
1 tomato, thinly sliced
6 oz. sliced Mozzarella cheese, Grated Parmesan or Romano cheese

Whole Wheat Shell: Pour 2/3 cup warm water (105°F to 115°F) into bowl. Sprinkle with 1 pkg. active dry yeast. Let stand 5 min. Add 1 Tbsp. oil, 3/4 tsp. salt and 1/8 tsp. black pepper. Stir in about 1 1/2 cups whole wheat flour. Turn out on lightly floured surface and knead 5 to 8 min. Place into oiled bowl, turning to oil top. Cover with plastic wrap. Let rise in warm place about 1 1/2 hrs.

Preparation:
1. Punch down raised pizza dough and fit into 12-inch pizza pan.

2. Remove casings from sausages. Crumble meat into skillet. Cook, stirring frequently until meat is well browned. Pour off fat.

3. Add pork and beans and oregano to sausage, mixing well. Spread over pizza shell.

4. Bake to 425°F to 10 min. Arrange tomato and cheese slices over hot pizza. Sprinkle generously with grated cheese.

5. Return to oven. Bake 10 min. longer. Cut into wedges and serve at once.

Good served with: Coleslaw.

Tips: You can substitute a ready-made pizza dough for the Whole Wheat Shell, if you wish.

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

Fish House Punch (Striped Bass with Spinach Stuffing)

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4 quarts water
1/2 cup white wine vinegar
3 Tablespoons salt
3 carrots, chopped
1 large onion, chopped
4 stalks celery, chopped
2 bay leaves
1/4 cup chopped parsley
2 pounds spinach
1/2 pound mushrooms, chopped
1/4 cup (1/2 stick) butter
1 whole striped bass, 7-8 pounds (or salmon, if bass is out of season)

Combine water, vinegar, salt, carrots, onion, celery, bay leaves, and parsley in Dutch oven; bring to boil and simmer 20 minutes.

Carefully wash and devein spinach and cut into julienne (thin strips); sauté spinach and mushrooms in butter until mushrooms are tender. Rinse bass lightly with cold water; stuff with spinach-mushroom mixture; wrap in double thickness cheesecloth and tie tightly at both ends.

Place bass in large fish poacher or roasting pan; pour broth over fish, covering fish by at least 2 inches. Bring to boil and simmer, covered, 30 minutes. Remove from heat. Let fish rest in broth; cool and chill.

Unwrap bass from cheesecloth; peel off skin and place on serving platter. Serve with Green Mayonnaise (card 234); if desired, glaze with red madrilène (card 62)*.

Yield: 10-12 servings
(Pictured – Salmon with Spinach Stuffing)

*2 cans (10-oz size) tomato madrilène. If canned tomato madrilène is not available, make your own: Dissolve 2 packages unflavored gelatin in 1 cup water; heat 3 cups chicken broth in saucepan; stir in 4 tablespoons tomato paste; bring to low boil. Stir in gelatin. Flavor to taste with salt and hot sauce; cool and chill until jelled.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Pineapple Mint Freeze

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1 20-ounce can crushed pineapple (juice pack)
1 envelope unflavored gelatin
1/2 cup mint-flavored apple jelly
Dash salt
1 cup whipping cream
Lettuce

Drain pineapple, reserving juice. In saucepan soften gelatin in reserved juice. Add jelly and salt; heat and stir till gelatin is dissolved and jelly melted. If needed, beat to blend jelly. Stir in pineapple. Chill till mixture is partially set.

Whip cream just to soft peaks; fold into partially thickened gelatin mixture. Tint with few drops green food coloring, if desired. Spoon into 8x4x2-inch loaf dish. Cover and freeze till firm. Let stand at room temperature 15 minutes before serving. Unmold; slice and place on lettuce-lined salad plates. Garnish with fresh mint, if desired. Makes 8 servings.

FROZEN STRAWBERRY-BANANA SALADS

1 21-ounce can strawberry pie filling
1 pint vanilla ice cream, softened
1 tablespoon lemon juice
3 medium bananas, chopped
1/4 cup coarsely chopped toasted almonds
Lettuce

Stir together pie filling, softened ice cream, and lemon juice. Stir in bananas and nuts. Turn mixture into 8 individual molds. Cover and freeze until firm. to serve, let stand at room temperature 10 minutes. Unmold onto lettuce-lined plates. Makes 8 servings.

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

Inspiration Soup

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3 cups tomato juice
2 cups water
1 1/2 cups canned bean sprouts, drained and rinsed
1 cup drained, canned asparagus, plus 1/2 cup liquid
1 cup drained, canned green beans, plus 1/2 cup liquid
1/2 cup canned sliced bamboo shoots, drained and rinsed
2 ribs celery, chopped
4 packets instant beef broth and seasoning mix or 4 beef bouillion cubes
4 envelopes unflavored gelatin
1 cup cold water
Few drops of Worcestershire sauce
1/2 cup dehydrated onion flakes
Dash celery salt
Dash garlic powder
Dash salt
Dash pepper
Dash oregano leaves
Dash thyme leaves

Combine tomato juice, water, bean sprouts, asparagus plus liquid, green beans plus liquid, bamboo shoots, celery, and broth mix in a saucepan. Bring to a boil. Sprinkle gelatin over cold water to soften. Add to soup. Stir in remaining ingredients. Simmer for 20 minutes, adding more water if necessary. Divide evenly. Makes 8 servings.

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

Bologna Bunwiches

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1/2 cup chopped green pepper
2 tablespoons cooking oil
1 8-ounce can red kidney beans, drained
1 8-ounce can tomato sauce
6 ounces bologna, cut in strips
1 tablespoon minced dried onion
1 teaspoon chili powder
1/2 cup shredded cheddar cheese (2 ounces)
6 frankfurter buns, split and toasted

In medium saucepan cook green pepper in hot oil till tender. Stir in drained beans, tomato sauce, bologna, onion, and chili powder. Heat through. Stir in the shredded cheese. Heat and stir till cheese melts. Spoon onto toasted buns. Makes 6 sandwiches.

SALAMI BAGELWICHES

4 bagels, split and toasted
Butter or margarine
2 hard-cooked eggs, finely chopped
2 tablespoons mayonnaise or salad dressing
1 tablespoon finely chopped onion
2 teaspoons toasted sesame seed
4 ounces salami, thinly sliced
3 ounces Swiss cheese slices
1/2 medium cucumber, thinly sliced

Spread toasted surface of halved bagels with butter or margarine. In small bowl combine chopped egg, mayonnaise, chopped onion, and sesame seed. For each sandwich, spread bottom half of bagel with 2 teaspoons egg mixture; place a fourth of the salami, cheese, and cucumber slices atop. Spread cut side of each bagel top with 2 teaspoons egg mixture; place over bottom half. Makes 4 sandwiches.

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

Chicken in Sausage Terrine

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6 slices bacon
2 cups cubed cooked chicken
1/2 small onion, cut up
1/2 clove garlic, minced
1 beaten egg
1/4 cup milk
2 tablespoons brandy
1 cup soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
14 teaspoon dried marjoram, crushed
1 pound bulk pork sausage
8 ounces canned chopped ham loaf, cut in strips

Advanced preparation: Lay bacon in shallow baking pan. Bake in 350° oven 10 minutes; turn once. Lay bacon crosswise in 9×593-inch loaf pan. Grind chicken, onion, and garlic through fine blade of food chopper. Combine egg, milk, brandy, bread crumbs, salt, pepper, thyme, and marjoram. Add chicken mixture and sausage; mix well.

Pat a third of the ground meat mixture over bacon. Cover with half the ham-loaf strips. Repeat, ending with ground meat. Cover loosely with foil. Place another pan of the same size filled with dry beans atop loaf. Seal edges of foil to edges of meat-loaf pan. Bake in 350° oven 1 1/2 to 1 1/2 hours. Cool; remove meat from pan. Wrap tightly. Chill the meat at least 8 hours.

Before serving: Unwrap loaf. Place on platter and slice to serve. Garnish platter with parsley, lettuce leaves, and cherry tomatoes, if desired. Makes 8 to 10 servings.

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

Beer Stew

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1 pound beef boneless chuck, tip or round, cut into 1-inch pieces
1 pound pork shoulder roll or smoked hocks, cut into 1-inch pieces
3 tablespoons vegetable oil
1 can or bottle (12 ounces) beer
1 tablespoon instant beef bouillion
1 1/2 teaspoons salt
1/2 teaspoon garlic salt
1/8 teaspoon ground marjoram
1/8 teaspoon ground thyme
1/8 teaspoon dried basil leaves
6 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
1 medium onion, thinly sliced
1/2 cup cold water
1/4 cup all-purpose flour
3/4 cup walnut halves (optional)
1 tablespoon margarine or butter (optional)

Cook beef and pork in oil over medium heat, stirring frequently, until beef is brown, about 8 minutes; drain. Add enough water to beer to measure 2 cups; pour on beef and pork. Add bouillon, salt, garlic salt, marjoram, thyme and basil. Heat to boiling. Add carrots, potatoes and onion. Cover and cook in 325° oven until beef is tender and pork is done, about 1 1/2 hours.

Shake cold water and flour in tightly covered container; stir gradually into stew. Cover and cook 10 minutes. Stir walnut halves in margarine; sprinkle stew with walnuts. 8 servings.
The beef in this recipes will assume a pink color because of the smoked pork.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tangy Tomato Aspic

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1 1/4 cups boiling water
1 package (3 ounces) lemon-flavored gelatin
1 can (8 ounces) tomato sauce
1 1/2 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon onion juice
1/8 teaspoon red pepper sauce
Dash cloves
2 cups diced celery
Mayonnaise or salad dressing

Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened but not set.

Stir in celery. Pour into 4-cup ring mold. Chill until firm. Just before serving, fill center of unmolded aspic ring with your favorite seafood salad. Serve with mayonnaise. 6 servings.

Gourmet Aspic: Omit celery and double amounts of aspic ingredients; chill until slightly thickened.

Draing 1 can (14 ounces) cut asparagus spears and 1 can (7 ounces) artichoke hearts; arrange vegetables in 6-cup ring mold. Pour thickened aspic over vegetables; chill until firm. Serve with Creamy Onion Dressing (below). 10 servings.

Cream Onion Dressing: Mix 1 cup mayonnaise or salad dressing, 1/2 cup dairy sour cream and 2 tablespoons finely chopped green onion. Cover; refrigerate at least 4 hours. About 1 1/4 cups.

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