Sweet and Sour Fish

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INGREDIENTS:-
One fish (about 1 1/2 lb; use either yellow fish or garoupa)
2 tbsps oil
Oil for deep frying
Seasoning for fish:-
1 tsp. salt
1/2 tsp. glutamate
1 tbsp. cornflour
1 1/2 tbsps. dry sherry

Sweet and sour sauce:-
1/3 cup white vinegar
3 tbsps. tomato sauce
1/2 cup sugar
1/2 tsp salt
1/2 cup water
1/4 cup diced onions
1 big red pepper (diced)
1 tbsp. cornflour
1 tbsp. oil

METHOD:-
1) Wash fish and dry thoroughly with clean cloth
2) Cult slanting slits along the fish.
3) Marinate fish with seasoning.
4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).
5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.
6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.

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Fish Rice (Taimeshi)

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Preparation time 10 minutes
Cooking time 40 minutes
To serve 4

You will need
1 lb. rice
1 1/2 pints water
4 tablespoons sake (Japanese rice wine) (See Card No. 20)
1/2 teaspoon salt
3 1/2 teaspoons soy sauce
1/2 lb. sea bream or turbot
3 tablespoons sugar
1 sheet nori (dried seaweed)

Prepare the rice 1 hour before cooking. Wash and put into a thick pan with the water, 2 tablespoons sake, 1/4 teaspoon salt and 1 1/2 teaspoons soy sauce. When ready to cook, bring to boiling point; reduce the heat, cover and cook for 10-12 minutes. Turn off heat and leave to stand for 15 minutes, then put into a bowl. While rice is cooking, cook the bream in boiling salted water. Drain, remove skin and bones, wrap in a cloth and rub lightly until the fish flakes. Put the fish into a pan with the sugar, 2 tablespoons sake, 2 teaspoons soy sauce and pinch of salt. Cook, stirring briskly to prevent the fish sticking, until it becomes dry. Put the fish over the rice. Hold the nori over the head for a few minutes to crisp, then cut in thin strips and sprinkle over the fish.

Variation
Chrysanthemum rice balls
Kikka nigiri

Preparation time 10 minutes
Cooking time 45 minutes
To serve 4

You will need

1 lb. rice; 1/2 lb. sea bream or turbot
3 1/2 tablespoons sugar
2 tablespoons sake (Japanese rice wine); salt
red food coloring (cochineal); 1 egg
1/4 teaspoon salad oil; chrysanthemum leaves

Cook rice as in fish rice. Cook bream in boiling salted water. Remove skin and bone, wrap in a cloth and rub lightly until the fish flakes. Put 3 tablespoons sugar, 2 tablespoons sake and pinch of salt into a pan. Add a few drops of cochineal and the fish and cook, stirring briskly to prevent sticking until the fish is dry. Beat the egg, add pinch of salt, 1/2 tablespoon sugar and salad oil. Put into a pan and scramble. Divide the rice into 12 portions and roll into balls. Wring a cloth tightly out of cold water. Divided the fish into 12 portions. Put one portion on the cloth and one ball of rice on top. Gather up the ends of the cloth and squeeze tightly. Make an indentation in the centre of the ball with the finger, then remove the cloth. Fill the hole with scrambled egg, press together. Make other balls in the same way. Arrange on a plate, garnish with chrysanthemum leaves.

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

Broiled Bananas With Bacon and Apples — Banana Variations

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1/2 cup brown sugar
1/2 teaspoon cinnamon
4 firm bananas
Lemon juice
4 bacon strips
8 apple rings

Mix sugar and cinnamon. Peel bananas; brush with lemon juice, then dip in sugar mixture. Wrap a bacon strip around each banana; secure with wooden toothpicks. Sprinkle apples with remaining sugar mixture. Place fruit in broiler 4 inches from the heat. Broil 10-12 minutes; turn bananas once. Makes 4 servings.

SAUTÉED BANANAS
Allow 1 firm banana per serving. Peel bananas. Keep whole or cut, crosswise, into halves. Fry bananas in butter or margarine until tender; turn to brown evenly. Sprinkle with salt. Serve hot as a vegetable.

BAKED BANANAS
Allow 1 firm banana per serving. Cut tips off both ends of banana. Remove a lengthwise section of peel, about 1 inch wide, from end to end. Brush exposed portion of fruit with butter or margarine; sprinkle lightly with salt. Place in baking dish. Bake in a moderately hot oven, 375°, 15 to 20 minutes, or until bananas are tender. Serve hot as a vegetable.

BROILED BANANAS
Allow 1 firm banana per serving. Peel bananas. Place on broiler rack or in a pan with rack. Brush bananas well with butter or margarine; sprinkle lightly with salt. Broil 4 inches from heat, 5 minutes on each side, until brown and tender.

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

Banana Sea Foam

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1 pkg. (3 oz.) lime flavored gelatin
1 cup boiling water
1 pkg. instant vanilla pudding
1 cup milk
3 fully-ripe bananas
1 Tbsp. lemon juice
1 cup heavy cream, whipped
Sweetened strawberries, fresh or thawed frozen

Dissolve the gelatin in the 1 cup water. Chill gelatin, stirring occasionally, until slightly thickened. Prepare pudding with the 1 cup milk. Combine gelatin and pudding. Mash bananas with a fork or rotary beater; blend in lemon juice. Combine bananas and whipped cream; fold into pudding mixture. Turn into a 1 1/2-quart mold. Chill until firm. Unmold on serving plate. Serve garnished with strawberries. Makes 8 servings.

PARTY FAVORITE

6 canned apricot halves
1 pkg. (3 oz.) cherry flavored gelatin
Water
2 egg whites
1/4 cup sugar

Drain and place apricot halves, cut side up, in 6 sherbet glasses. Dissolve gelatin in water according to package directions. Whip egg whites until foamy; slowly beat in sugar and continue to beat until mixture forms soft peaks. Fold egg whites into warm gelatin. Pour gelatin mixture over apricots; chill until firm. Makes 6 servings.

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

Chili-Corn on English Muffins

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2 cups canned chili con carne with beans
Small can whole kernel corn, drained
1/2 cup chopped onion
1/4 cup chopped green pepper
8 English muffins
2 tablespoons sliced ripe olives

Combine chile, corn, onion and green pepper in a saucepan over low heat. Meanwhile, cut a thinslice off the top of each English muffin and scoop out centers to form cups. Arrange muffin cups on broiler rack and toast under broiler until lightly browned – watch carefully to avoid burning. To serve, fill toasted muffin cups with hot chili-corn mixture and garnish with sliced ripe olives.

Serves 4 to 8
Preparation time: 15 MIN.
Approximate calories per serving… 260

SUGGESTED MENU
Tossed Green Salad
Chili-Corn on English Muffins
Pineapple Boats with Fruit Salad

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

Lamb Aspic

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INGREDIENTS:-
Portion of leg of lamb (about 2 lbs with bone in)
6 stalks of spring onions (cut into 2 inch section)
6 slices ginger
3 tbsps. oil for cooking
2 cloves garlic (sliced)
5 pkgs unflavored gelatine dissolved in 2 cups cold water

Seasoning:-
1/3 cup soya sauce
3 tbsps dry sherry
2 tbsps sugar
1 tsp. monosodium glutamate
2 tsps. salt
5 cups water

METHOD:-
1) Chop leg of lamb into pieces; cook and brown well all around in 3 tbsps oil with green onions, garlic and ginger; sprinkle in 3 tbsps dry sherry and the rest of the seasoning.

2) Cover and cook over high heat until boiling; reduce heat and simmer until meat is tender (about 2-3 hours)

3) Remove all bones; be sure that there is still sufficient liquid to cover all the meat.

4) Add in the softened gelatine; mix well.

5) Pour it into a shallow pan; cool and chill for 2-3 hours.

6) Remove the top layer of solidified fat; cut into desired shapes and arrange nicely on plate.

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Savory Bunwiches, Hot Sea Food Sandwich, Boston Cheeseburgers, Tomato Beanburgers

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HOT SEA FOOD SANDWICH

1 can (6 1/2 oz.) crab meat
1 can (5 oz.) shrimp
1 can (7 oz.) tuna
1 cup diced processed sharp cheese
1/2 cup condensed tomato soup
Dash Tabasco sauce
1 Tbsp. minced onion
8 English muffins, split

Remove bits of cartilage from crab meat; flake crab meat and put into a bowl. Remove veins from shrimp; drank and flake the tuna. Add shrimp and tuna to crab meat. Add the cheese, soup, Tabasco sauce and onion; stir to mix well.

Toast the muffins and spread the cut sides with the sea food mixture. Place in broiler on a cooky sheet, 4 inches from heat; broil 7 minutes or until cheese is bubbly and brown. Makes 8 servings.

NOTE: You can use 1 cup each fresh crab meat and shrimp in place of the canned.

BOSTON CHEESEBURGERS

6 slices bread, white or whole wheat
1 can (1 lb.) baked beans
1/4 cup pickle relish
1 Tbsp. prepared mustard
6 slices processed American cheese

Toast the bread and place on a baking sheet. Put beans in a pan and heat to boiling. Stir in the pickle relish and mustard. Pile the mixture on toast slices; top each with a slice of cheese. Place in a broiler 4 inches from heat; broil until cheese browns. Makes 6 servings.

TOMATO BEANBURGERS
Prepare the Boston Cheeseburgers as directed above. Before broiling, top each sandwich with a tomato slice and brush with melted butter or margarine. Broil sandwiches 5 minutes or until tomatoes brown lightly. Makes 6 servings.

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

Fruited Wine Mold

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3 envelopes unflavored gelatin
1/3 cup sugar
2 cups water
2 tablespoons lemon juice
1 bottle (3 1/4 cups or 750 ml.) rosé wine
1 cup halved green grapes
1 cup halved strawberries
1 large orange, pared, sectioned and cut into small pieces
Orange Sour Cream Dressing (recipe follows)

1. Combine gelatin and sugar in a small saucepan; str in 2 cup of the water. Heat and stir over low heat until gelatin is dissolved. Remove from heat; stir in remaining water and lemon juice. Pour inot a large bowl; add wine. Chill until partially set, about 1 hour.

2. Fold in grapes, strawberries and orange. pour into a 7-cup mold. Chill about 4 hours or until firm.

3. Dip mold quickly into warm water; invert onto serving platter; shake gently to unmold. Serve with Orange Sour Cream Dressing.

ORANGE SOUR CREAM DRESSING
Combine 1 teaspoon grated orange rind, 2 tablespoons orange juice, 1 cup dairy sour cream, 2 tablespoons honey and 1/2 teaspoon ground ginger in a small bowl. Chill well.

Makes 8 servings at 81¢

Family Circle

Steamed Egg Custard with Vegetables (Chawan-mushi)

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Preparation time 20 minutes
Cooking time 30 minutes
To serve 4

You will need

4 eggs
1 1/8 pints stock
salt
2 teaspoons mirin (See Card No. 20)
1 1/2 teaspoon soy sauce
1/4 teaspoon monosodium glutamate
3 oz. very thinly sliced chicken
4 dried shiitake (dried Japanese mushroom) or canned mushrooms
4 prawns
4 oz. white fish
1/2 teaspoon sake (Japanese rice wine) (see Card No. 20)
4 green beans

Beat the eggs well, add stock, 1 teaspoon salt, 1 teaspoon mirin, 1/2 teaspoon soy sauce and 1/4 teaspoon monosodium glutamate. Strain into a basin. Put chicken on to a plate, add 1 teaspoon mirin and 1 teaspoon soy sauce and leave for 5 minutes. Soak shiitake in water till soft, then drain, if mushrooms are used, slice thinly. Peel and devein the prawns and cut in half. Shred the fish and sprinkle with the sake and a little salt. Slice the green beans thinly in a slanting direction. Cook in boiling water and drain. Divide the chicken shiitake, prawns, fish and green beans equally between 4 fireproof dishes. Pour the egg mixture over, cover with greased paper and steam until custard has set (about 20 minutes).

Note This is a hot dish in which chicken, shiitake, green beans, fish, prawns, etc. are steamed together in an egg mixture. It can be made from canned crab meat only with the egg mixture. Also, instead of steaming each serving separately, it can all be put in a casserole together and baked in the oven as a baked custard.

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

Tuna Fruit Salad – Shrimp-Pineapple Salad

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SHRIMP PINEAPPLE SALAD

1 1/2 lb. fresh or frozen shrimp, cooked
3 cups cooked elbow macaroni
1/2 cup drained, canned crushed pineapple
1/2 cup chopped celery
1 tsp. grated onion, if desired
1/2 tsp. salt
1/2 cup mayonnaise
1 Tbsp. lemon juice
Salad greens
2 avocados, peeled
Capers

Clean shrimp and reserve one whole shrimp for each salad to use as garnish. Cut each of the remaining shrimp in several pieces. Mix the diced shrimp and next 5 ingredients together in a large bowl. Combine mayonnaise and lemon juice; add to shrimp mixture. Toss lightly; cover and chill.

Just before serving arrange salad greens on salad plates; mound shrimp mixture on them. Cut avocados into wedges; garnish each salad with avocado wedges, a whole shrimp and a few capers. If desired, serve with more mayonnaise. Makes 6 to 8 servings.

TUNA FRUIT SALAD

2 large tart, red apples
1 cup pineapple chunks or grapefruit segments
1/2 cup French Dressing, see Index J
2 fully-ripe bananas
1 cucumber
1 can (7 oz.) tuna
Romaine or lettuce
Mayonnaise

Core unpared apples and cut in thin slices. Put into a bowl with pineapple; pour French dressing over the fruit. Peel and slice bananas; add to apple mixture. Score cucumber, lengthwise, with tines of a fork; slice thin. Drain tuna; flake. Add cucumbers and tuna to fruit mixture; toss gently with two forks until well coated with dressing. Serve on crisp romaine with mayonnaise. Makes 4 to 6 servings.

FRENCH DRESSING

Combine 3/4 cup olive oil, 1/4 cup wine vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and 3/4 teaspoon paprika in a cruet or screw-top jar. Shake well before using. Makes 1 cup.

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