Polynesian Kabobs

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Sixteen 1-inch cubes cooked ham or turkey
8 medium mushrooms
1 can (13 1/2 ounces) pineapple chunks, drained (reserve syrup)
1 medium green pepper, cut into 8 pieces
Curry Marinade (below)
1 tablespoon cornstarch
2 tablespoons sugar
2 cups hot cooked rice

On each of 8 metal skewers, alternate ham cubes, mushrooms, pineapple chunks and green pepper pieces. Place in baking pan, 13x9x2 inches; pour Curry Marinade over kabobs. Marinate 30 minutes, turning once. Heat oven to 425°. Bake kabobs 20 to 25 minutes, basting frequently with marinade.

In small saucepan, combine cornstarch and sugar. Add enough water to reserved pineapple syrup to measure 1 cup; stir into cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Drain off 3/4 cup Curry Marinade from kabobs. Stir into pineapple sauce; heat through.

Arrange kabobs on rice; pour some of the pineapple sauce on kabobs. Serve with remaining pineapple sauce. 4 servings.

Curry Marinade: Stir together 1 cup salad oil, 1/2 cup vinegar or lemon juice, 2 tablespoons minced onion, 2 teaspoons curry powder, 1 teaspoons salt and 1/4 teaspoon cloves.

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

Haddock and Prawn Casserole

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Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: casserole
Oven temperature: 375°F
Oven position: center

For 4 people you need:
4 pieces fresh haddock
1 1/4 cups fish stock-see stage 1
1/4 cup butter
1 onion
1 red sweet pepper*
1-2 cups mushrooms
seasoning
1 small can kernel corn
1 1/4 cups prawns or shrimp

Garnish:
parsley

*Or well drained canned pimiento

1. Skin the haddock, put the skin in a saucepan with water and simmer for 25 minutes – strain off 1 1/4 cups as stock.

2. Heat the butter and fry the sliced, peeled onion for 3 minutes.

3. Chop the flesh of the red sweet pepper, discard seeds and core, add to the onion and cook for further 10 minutes.

4. Put the fish, onion, pepper, whole or sliced mushrooms, fish stock into the casserole, season well.

5. Cover and bake for 20 minutes in the oven, then removed lid, add drained corn and the shelled prawns – save a few unshelled for garnish.

6. Complete cooking, then garnish with the unshelled prawns and parsley.

TO SERVE: Hot with vegetables or a salad and fresh bread and butter.

TO VARY: Other white fish may be used – omit the corn, add peas or chopped green sweet pepper, fried as red pepper.

To skin fish: Did a sharp knife in a little salt. Make a cut at tail end of fish. Gently ease the flesh away from the skin.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Chicken Kiev

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1 1/2 tablespoons imitation (or diet) margarine
1 1/2 teaspoons chives
1 slice enriched white bread
1 (6-ounce) boned and skinned chicken breast
2 tablespoons skim milk

Combine margarine and chives. Roll into finger shape about 2-by-1/4 inches. Chill in freezer 30 minutes. Put bread in blender and run at medium speed to make fine crumbs. Spread crumbs in an even layer in shallow baking pan. Bake at 350°F (moderate oven) for 6 minutes, or until crumbs are brown.

With mallet or flat side of knife, flatten chicken breast to 1/8-inch thickness between sheets of waxed paper. Place margarine “finger” on long side of chicken breast; roll lightly, folding in sides. Secure with toothpicks.

Pour milk into a small bowl. Dip rolled chicken breast in milk, then in crumbs. Repeat. Sprinkle with any remaining milk or crumbs. Place in individual casserole. Bake at 375°F (moderate oven) for 45 minutes. Serve at once. Makes 1 luncheon serving.

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

Tuna-Eggplant Poseidon

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1 medium eggplant
2 teaspoons lemon juice
1 teaspoon salt
12 ounces drained, canned tuna fish, flaked
1/2 cup tomato purée
1/2 teaspoon basil
1/4 teaspoon onion powder
1/4 teaspoon paprika

Cut eggplant in half lengthwise. Scoop out pulp, leaving a thin shell; dice pulp. Cook diced pulp with lemon juice and salt in boiling water to cover for 8 minutes, or until tender; drain. Mix 1 cup cooked eggplant with tuna, tomato purée, basil, onion powder, and paprika; mix lightly. Divide mixture evenly and spook into eggplant shells. Bake at 425°F (hot oven) for 5 minutes. Makes 2 dinner servings.

NOTE: Save any unused eggplant for another time. Store, tightly covered in refrigerator.

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

Chicken Chaud-Froid Salad

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Cooking time: few mins. to heat water for aspic.
Preparation time: 20 mins. and time for sauce to stand
Main utensils: palette knife, pastry brush, wire rack

For 4 people you need: 4 portions cooked chicken

Chaud-froid sauce:
2 teaspoons gelatin
1/3 cup very hot water
2/3 cup mayonnaise

Garnish:
tomato
cucumber
watercress

1. Trim away skin from chicken, and remove bones if using leg joints.

2. Dissolve the gelatin thoroughly in hot water.

3. Cool slightly, then stir into the mayonnaise and allow to being to thicken VERY SLIGHTLY – do not allow to become too stiff.

4. Stand with chicken on the wire rack with a plate or tray underneath.

5. Spread or brush the half set sauce over the chicken until completely coated – any drips should be spooned up and used.

6. Leave to set, then remove from the wire rack.

TO SERVE: Arrange on a dish with sliced tomato, cucumber, and watercress.

TO VARY: Instead of mayonnaise a very well flavored white sauce can be used. Or use chicken stock in place of the hot water.
Cooked salmon can be coated in the same way, use fish stock instead of water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Creme Marrons

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2 egg whites
1/2 pint double cream
4 level tablespoonfuls sweetened chestnut purée
1 tablespoonful coffee liqueur
marrons glacés
ratafias

1. Whisk egg whites until stiff
2. Whisk cream until it holds its shape.
3 Mix together the chestnut purée, liqueur and 1 oz. chopped marrons glacés. Fold into cream (reserving a little for decoration) with egg whites. Pile into glasses. Decorate with stars of piped cream, topped with ratafias. Arrange 1/2 a marron in the center of each.

SUGGESTED MENU
17/Ham and Pineapple Cocktail Set 1
39/Osso Buco, Rissoto Rice, Chicory Salad Set 2
61/Créme Marrons Set 4
Numbers refer to other Good Housekeeping Cards

Printed in Gt. Britain by Ritchie/Dickson Ltd.

Brunch Eggs with Creamed Salmon

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Preparation time: about 20 min.

Attractive and delicious for brunch or luncheon, this flavorful dish also might be served for a late Sunday or holiday breakfast. For variety try muffins made with part whole wheat flour.

For 4 servings you will need:

1 can (7 3/4 oz.) salmon
Milk
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon-style mustard
4 Tbsp. minced celery
2 Tbsp. chopped chives
1/8 tsp. salt
2 English muffins, split
4 warm hard-cooked eggs, halved
Chopped fresh parsley or dill
Lettuce and tomato slices

For 2 servings:
Half of the ingredients

For 8 servings:
Double the ingredients but use 1 large can of salmon

Preparation:

1. Drain liquid from salmon and add enough milk to make 2 1/4 cups. Flake salmon and mash round bones. Set aside.

2. Melt butter in heavy saucepan. Blend in flour, 1/2 tsp. salt and black pepper. Remove from heat. Stir in liquid.

3. Return to low heat and cook, stirring, until thickened. Add salmon and keep warm.

4. Toast muffin halves. Spread with mustard. Top with celery, chives and sprinkle with salt.

5. To serve, arrange 2 egg halves, round side up, on each muffin half. Top with the salmon sauce. Sprinkle with parsley or dill. Serve with lettuce and tomato slices.

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

Paper-Wrapped and Deep Fat Fried Prawns (Jee Bow Har)

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Preparation time: 15 minutes
Cooking time: 5 minutes
To serve: 4

You will need
1 tomato
parsley
4 prawns
pinch white pepper
pinch salt
1 teaspoon sherry
pinch monosodium glutamate
little peanut oil or lard
8 thin slices ginger
9 slices spring onion
8 snow peas
8 6-inch squares of greaseproof or waxed paper

Make tomato basket and put the parsley in it. Remove shells and the intestines of prawns. Cut each prawn in half, add pepper, salt, sherry and monosodium glutamate, mix well. Rub each piece of greaseproof paper with a little peanut oil or lard. Place one slice of prawn and one slice of ginger, one slice of spring onion and one snow pea on the paper. Fold opposite corners of the paper, then fold the edge as the picture shows.

Heat enough oil and deep fry, flap side down until light brown in colour. Place on the serving plate with the tomato basket in middle as the photograph shows.

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

Peking Sour and Hot Soup (Sun Lard Tong)

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Preparation time: 15 minutes
Cooking time: 5 minutes
To serve: 4

You will need
1 oz. black mushrooms
1 oz. canned bamboo shoots
1 oz. raw ham*
1 1/2 pints chicken stock or water
1 1/2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon cornflour
3 tablespoons water
1 egg
1/2 teaspoon white pepper
1/2 teaspoon monosodium glutamate
salt
*Pork or chicken meat can also be used.

Soak the mushrooms for 30 minutes. Shred mushrooms, bamboo shoots and ham. Bring the chicken stock to the boil. Add mushrooms, bamboo shoots and ham, cook for 3 minutes. Add soy sauce, vinegar, cornflour (mixed with 3 tablespoons water), cook 2 minutes. Drop the beaten egg into it, and stir, add pepper, monosodium glutamate. Add salt to taste and serve immediately.

How to cook Chinese vegetables:
The Chinese cook most vegetables in a very hot, round-bottomed pot. In Western cooking the utensil would be a ‘Dutch oven’ or a deep frying pan. This should be ‘piping’ hot and well-greased when the food is placed in it. To retain the vitamins, texture and colour of the vegetables, they should be turned quickly and constantly, and no water should be used as the quick cooking brings out the natural juices and keeps their crispness and colour.

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

Orange Salad

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Preparation time: 15 mins.
Main Utensil: sharp knife

For 4 people you need:
3-4 large oranges

French or vinaigrette dressing:
1 teaspoon made mustard
pinch salt
shake pepper
pinch sugar
scant 1/4 cup oil
1-2 tablespoons vinegar or lemon juice

Garnish:
lettuce

1. Cut the peel away from the oranges in such a way that you remove the white pith as well – this is quite difficult to do unless you have a very sharp knife. Cut the segments of orange away from the skin and remove any seeds.

2. To make French dressing: Blend mustard with other seasonings and the sugar, work in the oil with a wooden or metal spoon, then finally add the vinegar or lemon juice. A larger amount can be made and stored in a screw-topped jar.

3. Arrange the segments of orange on a bed of lettuce and top with a little French dressing.

TO SERVE: AN orange salad can be served with prawns or shrimp, hard cooked eggs, and radishes as the picture. It can also be served with duck or goose in place of or as well as vegetables.

TO VARY: Grapefruit may be used in place of orange, but sweeten the dressing a little bit more.

PRINTED IN CANADA © Copyright Paul Hamlyn Ltd 1967