Prune and Marshmallow Coupe

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prune_and_marshmallow_coupe

Preparation time: 5 mins. plust time for prunes to stand
Main utensil: fork

For 6 people you need:
12 bananas
1 cup milk or cream
sugar 2 taste

Decoration:
6 whole prunes (optional)
walnut halves
marshmallows

1 Pour boiling water over the prunes if using them and leave for several hours.

2. Take the prunes, walnuts, marshmallows, and the sugar in screw-top jars, and carry the milk or cream in a small vacuum flask.

3. To make the coupe, mash bananas and the milk or cream with a fork. Add sugar to taste.

TO SERVE: Put the mashed bananas in individual dishes or glasses and top with whole prunes, nuts, and marshmallows. This is an easy picnic dessert because it is easy to transport and there is very little preparation. Each person can easily make his own in his individual bowl.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Canned Salmon in Shells

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canned_salmon_in_shells

1 pound canned salmon, include liquid
1 tablespoon chopped onion
1/4 cup chopped green pepper
2 tablespoons lemon juice
1 teaspoon prepared mustard
1 cup soda cracker crumbs
2/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine, melted
2 eggs, slightly beaten

Preheat oven to 350°. Blend all ingredients and divide among 6 greased shells. Bake 25 to 30 minutes until done.
NOTE: recipe can also be used to make a loaf. Extend baking period to 35 to 40 minutes.
Serves 6
Preparation time: 40 Min.
Approximate calories per serving… 260

SUGGESTED MENU

Spinach Salad
Canned Salmon in Shells
Herbed Zucchini
Creamed Green Peas with Pimento
Strawberry Sundaes

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

Sausage Stuffed Steak

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sausage_stuffed_steak

2 1 1/4 to 1 1/2-pound flank steaks
Salt and Pepper
1/2 pound ground pork
1/2 pound ground beef
1/4 cup chopped celery
1/4 cup chopped onion
1 cup prepared cornbread stuffing mix
1/4 cup water
1/4 cup shredded carrot
1/2 cup coarsely chopped walnuts
1 apple, pared and diced
1 egg

Prepare coals. Gently pound steaks with a mallet to 1/4-inch thickness; season with salt and pepper. Sauté sausage in a skillet until lightly browned; add beef and brown completely. Remove meat; drain all bu 2 tablespoons fat. Sauté celery and onion until tender. Combine stuffing mix with water; add meat, vegetables, walnuts, apple and egg. pin long sides of steaks together with toothpicks; turn meat so picks are on bottom and spread stuffing mixture over meat. Roll tightly, beginning with the long side; skewer ends to enclose stuffing securely. Using butchers string, tie roll securely in 5 or 6 places; remove toothpicks. When coals are ready, spread them in a circle to the outside of the grill; place meat in center of grill. Cook 1 to 1 1/2 hours until done, turning frequently.

Serves 6
Preparation time: 2 to 2 1/2 hour
Approximate calories per serving… 390

SUGGESTED MENU
Beet Salad
Sausage Stuffed Steak
Spinach
Peach Shortcake

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

Nut Roast

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nut_roast

3 eggs, beaten
1 cup soft whole wheat bread crumbs
1/2 cup coarsely chopped pecans
1 1/2 cups ground walnuts
1 1/2 cups evaporated milk
2 tablespoons grated onion
1/4 cup minced celery
3 tablespoons oil
1 teaspoon salt
1/4 teaspoon poultry seasoning
1 teaspoon seasoning and browning sauce

Heat oven to 350°. Mix all ingredients and bake in a buttered loaf pan for 30 to 40 minutes, until lightly browned.

Serves 6
Preparation time: 50 min.
Approximate calories per serving… 400

SUGGESTED MENU
Nut Roast
Asparagus Spears
Tomato and Lettuce Salad
Baked Potatoes
Butterscotch Pudding

From the Kitchens of Dorothy Taylor

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

Banana Split

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banana_split

Small ripe bananas
Vanilla ice cream
Strawberry ice cream
Chocolate ice cream
Prepared fudge sauce
STRAWBERRY SAUCE (below)
Prepared creamy marshmallow topping
Whipped cream
1/2 cup chopped walnuts
Maraschino cherries, with stems

1. For each serving, peel 2 bananas, cut one in half lengthwise, and place one half on each side of oval dish. Cut other banana in quarters, and place at ends of dish.

2. Using large, number-6, ice-cream scoop, make 1 vanilla, 1 strawberry, and 1 chocolate ice-cream ball. Place vanilla and strawberry balls in center of dish; place chocolate ball on top.

3. Spoon 2 tablespoons fudge sauce over vanilla ice cream. 2 tablespoons Strawberry Sauce over strawberry ice cream, 2 tablespoons marshmallow topping over chocolate ice cream.

4. Decorate with whipped cream in pastry bag, using number-6 decorating tip. Sprinkle with walnuts; garnish with cherry.

STRAWBERRY SAUCE

1 pkg (10 oz)frozen sliced strawberries
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons strawberry preserves

1. Drain strawberries, reserving syrup. Add water to syrup to measure 1 cup. In small saucepan, combine sugar and cornstarch. Gradually add strawberry syrup, stirring until smooth.

2. Over low heat, slowly bring to boiling, stirring until mixture is thick and translucent.

3. Remove from heat. Stir in strawberries and preserves.

4. Stir until preserves are melted. Refrigerate until cold. Makes 1 1/3 cups.

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

Tongue in Aspic

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tongue_in_aspic

1 cup dry white wine
1 can (10 12 oz) condensed beef consommé, undiluted
3 medium onions, peeled
3 whole cloves
2 tablespoons salt
2 bay leaves, crumbled
6 whole black peppers
1 teaspoon dried thyme leaves
1 smoked tongue (about 5 lb)

Aspic
1 envelope unflavored gelatine
1 cup dry white wine
1/2 teaspoon salt
1 tablespoon lemon juice

Lettuce leaves
4 hard-cooked eggs, peeled and halved

1. in 6-quart Dutch oven, combine 6 cups water, 1 cup wine, and consommé. Add 2 onions, quartered, and one onion, studded with whole cloves. Add 2 tablespoons salt, bay leaves, black peppers, and thyme. Bring to boiling, covered.

2. Meanwhile, wash tongue under cold running water. Add tongue to boiling liquid. Return to boiling; reduce heat, and simmer, covered, 3 hours, or until tender.

3. Lift out tongue; let cool. With sharp knife, carefully remove skin; cut off and discard root. Refrigerate tongue until well chilled, 4 hours or overnight.

4. Slice tongue thinly on the diagonal. On platter, arrange slices, slightly overlapping. Refrigerate while making aspic.

5. Make Aspic: Sprinkle gelatine over wine in small saucepan; let stand to soften, 5 minutes. Add 1/2 teaspoon salt and lemon juice. Over low heat, dissolve gelatine, stirring. Refrigerate, until consistency of unbeaten egg white.

6. Brush aspic on sliced tongue, making thin glaze. Refrigerate tongue (not remaining aspic) to set; reglaze. Refrigerate until serving, at least 1 hour. At serving time, garnish platter with lettuce and hard-cooked eggs. Makes 6 servings.

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

Madrilène-Cheese Salad

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cheese_salad

1 cup boiling water
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
1 envelope unflavored gelatin
1 cup tomato juice
1 teaspoon celery salt
1/4 teaspoon pepper
1 1/3 cups cottage cheese
1/4 cup plus 2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
Lettuce leaves
Parsley sprigs

Combine water and broth mix; stir until dissolved. Sprinkle gelatin over broth mixture; stir until gelatin is dissolved. Add tomato juice, celery salt, and pepper; blend well. Chill until mixture is syrupy. Pour half the mixture into a 1-quart mold. Chill until firm.

Combine cottage cheese, water, lemon juice, and salt in a blender container. Process at low speed until mixture is smooth. Chill. Spoon cheese mixture over jelled mixture in mold. Pour remaining jelled mixture over cheese. Chill until firm. Unmold on lettuce leaves. Garnish with parsley. Divide evenly. Makes 2 luncheon servings.

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

Fruit and Cheese Mold

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fruit_cheese_mold

2 envelopes unflavored gelatin
3 cups orange-flavored dietetic soda
Artificial sweetener to equal 2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 medium cantaloupe, seeded and cut in balls
2 cups small curd cottage cheese
2 tablespoons grated orange rind
2 small oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
Lettuce leaves

Sprinkle gelatin over soda in saucepan. Stir in sweetener, salt, and cloves. Stir over low heat until gelatin is dissolved. Remove from heat. Arrange cantaloupe balls in bottom of a 2-quart ring mold. pour 1 cup gelatin mixture over melon. Chill until set. Combine cottage cheese and orange rind wth remaining gelatin mixture in blender container; process until combined. Pour 1/2 mixture over set gelatin. Chill until firm. Arrange orange and grapefruit sections over set cheese layer; top with remaining gelatin-cheese mixture. Chill until firm. To serve, unmold and garnish with lettuce leaves. Divide evenly. Makes 6 servings. (Weight Watchers® Members: Supplement as required.)

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

Pieathalon 2016 – Transparent Pie

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pieathlon

Transparent
Function:	adjective
1 a : transmitting light so that objects lying beyond are entirely visible b : fine or sheer enough to be seen through 
2 : easily detected or understood
- trans·par·ent·ly adverb

Things that are transparent:

This Dress

This Dress

This Chair

This Chair

This Creepy Fish

This Creepy Fish



Things that are not transparent:

This Pie

This Pie

What is also not transparent is the reason why anyone would want to eat this. While I’m a fan of butter and sugar, there is SO MUCH of it in this pie that it’s weirdly unpleasant to eat.

book

The recipe comes from the 1955 edition of Massillon Cook Book, which is a regional cookbook from Massillon, Ohio. If this pie gives you a hankering to visit the area, you can find fun things to do there on Facebook.

The Recipe

The Recipe

I beg to differ with the cooking time. It took over 90 minutes at 250°F to get it to cook. The recipe also made enough filling for 2 pies when I made it. So now I need to find some poor unsuspecting neighbor to eat the other pie since my husband, The Poor Bastard, can’t eat both.

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Split Pea Patties

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split_pea_patties

6 ounces cooked, dried split peas
1/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon sage leaves
1/8 teaspoon marjoram leaves
1/8 teaspoon thyme leaves
1/8 teaspoon black pepper
1/2 cup Barbecue Sauce (below)

Preheat oven to 400°F. In blender container, combine split peas, skim milk, salt, herbs, and pepper; process at medium speed for 3 minutes, or until mixture is smooth. Chill. Shape mixture into 8 equal patties, about 2 inches in diameter. Place in baking pan. Bake at 400⪚F (hot oven) for 15 minutes. Turn patties once during baking. Remove from oven. Spook 1 tablespoon of Barbecue Sauce on each patty. Makes 1 luncheon serving.

Barbecue Sauce

2 cups tomato juice
2 teaspoon vinegar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons brown sugar replacement
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon salt

Combine all ingredients in a saucepan. Simmer, uncovered, for 20 minutes, or until mixture is reduced by half. Divide evenly. Makes 2 servings, about 1/2 cup each.

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