Perfect Pizza Lunch

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perfect_pizza

1/4 cup tomato purée
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1 slice enriched white bread
2 ounces Provolone cheese

Combine tomato purée and garlic salt in a small saucepan. Heat. Add oregano; cool. Place bread in a shallow baking dish. Pour sauce over bread. Top with cheese. Broil, about 3 inches from source of heat, until cheese melts. Makes 1 luncheon serving.

CURRIED CHEESE DIP

1 1/3 cups cottage cheese
Artificial sweetener to equal 1/4 cup sugar
1/4 cup skim milk
1/2 teaspoon curry powder
1 medium apple, cored and diced
Celery strips or radishes

Combine cottage cheese, sweetener, milk, and curry powder in a small bowl. Stir in diced apple. Serve with celery or radish dippers. Divide evenly. Makes 2 luncheon servings.

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

Batter-Fried Chicken

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batter_fried_chicken

1/4 cup chopped celery
1 small onion, quartered
1 bay leaf
1/2 teaspoon salt
1 (2 /12-3-lb) broiler-fryer, cut in serving pieces
Salad oil for frying

Batter
1 1/2 cups sifted* all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
1 cup milk
1 1/2 tablespoon salad oil

1. In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces.

2. Bring to boiling; cover and simmer 15 minutes. Drain chicken pieces; pat dry with paper towels and let cool.

3. In deep-fat fryer or deep skillet, slowly heat oil (at least 2 inches deep) to 375F on deep-frying thermometer. Also, preheat oven to 300F.

4. Meanwhile make Batter: Sift flour with baking powder, salt, and pepper; set aside.

5. In medium bowl, with rotary beater, beat eggs, milk and oil until combined.

6. Add flour mixture gradually, beating until smooth.

7. Dip chicken pieces in batter, coating evently.

8. Deep fry a few pieces at a time, turning occasionally, 10 to 12 minutes, or until golden brown and tender; drain well on paper towels. Keep browned pieces warm in shallow pan in oven while rest of chicken cooks.

Makes 4 servings.

*Sift before measuring.

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

Cream of Potato Soup

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cream_of_potato_soup

Cooking time: 30 mins.
Preparation time: 25 mins.
Main cooking utensil: saucepan

For 8-10 people you need:
1 lb. peeled potatoes
1 pint chicken stock OR water and 2 stock cubes
2 large onions
bay leaf
seasoning
2 oz. butter
2 oz. flour
1 pint milk
1/2 pint thin cream
little cayenne pepper
little celery salt

To garnish:
chopped parsley

1. Put potatoes – cut into small pieces – into stock with chopped onion, bay leaf and seasoning.

2. Cook until tender, do not boil too quickly.

3. Rub through sieve.

4. Heat butter in saucepan, stir in flour, cook for several minutes, gradually stir in milk, bring to boil, cooking until smooth thickened sauce.

5. Add potato purée and heat, then stir in cream, seasoning, including the cayenne pepper and celery salt.

TO SERVE: In individual soup cups or tureen, garnished with the parsley.

TO VARY: Make a potato leek soup with 12 oz. potatoes, 1 large onion, 12 oz. leeks, etc. Garnish with tiny croûtons of fried bread and paprika pepper and chopped watercress.

TO STORE: In a cool place, reheat slowly.

Also shown in picture: Potato salad.

4.3.73.5 600390144 © Copyright Hamlyn Group Ltd 1973

Cauliflower à la Kraft

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velveeta_16

Cheese and Vegetable Casserole

2 cups cooked spaghetti
2 cups cooked peas
1 onion chopped
1 green pepper chopped
3 fresh tomatoes
1 cup bread crumbs
Salt and pepper
1 cup grated Kraft American Cheese or Velveeta

Place half the spaghetti in a large baking dish. Mix the peas with the chopped onion and green pepper and place half of it on the spaghetti, following this with half the sliced tomatoes, bread crumbs and seasoning. Repeat with remaining ingredients except cheese. Cover the dish and bake in a moderate oven, 350°, about an hour. Uncover, sprinkle with grated cheese and return to oven for 10 minutes.

Kraft-Phenix Cheese Corporation (Circa 1927)

Box Lunch To Go

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box_lunch_to_go

HAM IN A BUN

1 package (3 ounces) cream cheese, softened
2 teaspoon brown sugar
1/4 teaspoon grated orange peel
2 teaspoons orange juice
6 hard rye or French rolls
1 pound sliced boiled ham
1 package (8 ounces) sliced Swiss Cheese

Blend cream cheese, sugar, orange peel and juice. Cut rolls horizontally in half; spread cut sides with cream cheese mixture. Layer ham and cheese slices on cream cheese mixture. Top with remaining halves of rolls. Wrap each sandwich in plastic wrap or bags. 6 sandwiches.

CEREAL NOUGAT BARS

3 tablespoons butter
32 large or 3 cups miniature marshmallows
4 cups Cheerios, Wheaties, or Kix cereal
1/2 cup coarsely chopped nuts
1/2 cup shredded coconut
4 squares (4 ounces) sweet or semisweet chocolate melted

Butter baking pan, 8x8x2 or 9x9x2 inches. Melt butter and marshmallows over low heat, stirring constantly. Remove from heat. Fold in cereal, nuts and coconut.

Pat mixture evenly in pan with buttered back of spoon. Pour chocolate on top; spread in thin layer. Chill about 1 hour or until set. Cut into bars, 2×1 inch. 32 cookies.

© Copyright 1972 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Ham Cornets with Cheese and Pineapple

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ham_cornets

1 1/2 lb. new potatoes, peeled
few chives
1/4 pint mayonnaise
8 slices ham
4 oz. cream cheese
16 oz. can pineapple rings, drained
salt and pepper
carton of mustard and cress

1. Cook potatoes in salted water until nearly tender. Drain and dice. Snip the chives into mayonnaise and mix well. If too thick add a tablespoonful of milk. Toss the potatoes in this while they are still warm. Chill.

2. Meanwhile roll ham slices into cone shapes and fill with a mixture of cream cheese and 2 chopped pineapple rings, seasoned to taste with salt and pepper. Chill.

3. Pile potato salad in the centre of a plate, arrange the cornets around the edge. Place a small bunch of cress behind each cornet and a quarter of a pineapple ring on each cornet. Make a cut into the last pineapple ring, twist and place on top of the potato salad.

SUGGESTED MENU
12/Grab Graine Set 1
33/ Ham Cornets with Cheese and Pineapple, Potato Salad, Set 2
Beetroot and Endive Salad
76/Jamaican Crunch Pie, Set 4
Numbers refer to other Good Housekeeping cards

Printed in Gt. Britain by Ritchie/Dickson Ltd.

Steamed Prawn Dumplings (Har Gow)

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steamed_prawn_dumplings

Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4-6 minutes

You will need
2 prawns
2 tablespoons chopped pork fat
pinch salt
1 teaspoon sherry
1 teaspoon gingelly* oil
1/2 teaspoon monosodium glutamate
6 oz. Chinese wheat starch
hot water

Clean the prawns. Cut pork fat and prawns into small pieces and pound them into a paste. Add salt, sherry, gingelly oil and monosodium glutamate, mix well. Put the wheat starch on a board and make a depression in the centre and add hot water drop by drop, mixing until it becomes a paste. Place paste in a basin an steam for 5 minutes. After steaming remove the paste an form into a roll as soon as you can. Cut into 12 pieces. Press each into rounds about 2 1/2-inches in diameter. Divide the prawn paste between them, fold them like a half moon and pinch the edges together into a Dutch bonnet shape. (See photograph.) Steam for 15 minutes and serve hot.

* Blogger’s note: Gingelly oil is another name for sesame oil.

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

Pork Meat Balls (Char Yuk Yin)

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pork_meat_ball
Preparation time: 20 minutes
Cooking time: 8-10 minutes
To serve: 4

You will need
1 tomato
1 tablespoon tomato ketchup
1 lb. minced pork
1 egg, beaten
1 teaspoon chopped water chestnuts
1 teaspoon chopped bamboo shoots
1 teaspoon chopped fresh ginger
1 teaspoon salt
1 tablespoon sherry
1/4 teaspoon white pepper
1/2 teaspoon monosodium glutamate
1 tablespoon cornflour
peanut oil
1 lettuce

Slash tomato in 8 places not through to the base, (see photograph) and remove the middle part, put in the tomato ketchup. Mix the minced pork with egg, water chestnuts, bamboo shoots, chopped ginger, salt, sherry, pepper, monosodium glutamate and cornflour. Mix well and make 20 small balls. Heat enough oil in a pan and deep fry the balls until done. Place the lettuce on serving dish and place the tomato filled with tomato ketchup in the middle of it. Place the pork meat balls around the tomato as the photograph shows. Dip each ball into tomato ketchup before eating.

Note Do not heat the oil too much in case the meat balls get brown before the meat is cooked. You must make sure the pork is cooked well.

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

Curried Eggs

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curried_eggs

1 oz. lard
2 medium onions, peeled and chopped
1 level tablespoonful curry powder
1 level teaspoonful curry paste
1 level teaspoonful concentrated tomato paste
2 level tablespoonfuls flour
3/4 pin stock or water
salt and pepper
1 medium cooking apple, peeled and chopped
2 tablespoonfuls mango chutney
6 eggs
8 oz. long grain rice

1. Melt lard and sauté onions for 5 mins. Stir in curry powder and paste. Cook slowly for 5 mins. Stir in the tomato paste and flour. Gradually add the stock, stirring. Bring to the boil, adjust seasoning.

2. Add the apple and chutney. Simmer for about 15 mins. Meanwhile boil the eggs for 8 mins. Cook rice in boiling salted water until a grain just tender when tested between the fingers. Drain. Pile in a ring around the edge of a serving dish.

3. Shell eggs, cut in half lengthwise, and arrange in the centre of rice.

4. Pour curry sauce over. Serve with Mango chutney.

SUGGESTED MENU
8/Salad Caprice Set 1
28/Curried Eggs, Rice, Tomato and Onion Salad Set 2
70/Cinnamon Cherry Flan Set 4

Numbers refer to other Good Housekeeping cards

Serves 4

Creamed Scampi

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creamed_scampi

Cooking time: 10-12 mins.
Preparation time: 10 mins.
Main cooking utensil: frying pan

For 4 people you need:

2 oz. butter
8 oz. scampi, large size*
seasoning
1 oz. flour
1/2 pint single cream
Or top of the milk
lemon juice

To garnish:

chopped parsley OR chives

1. Melt the butter in a frying pan or heat resisting skillet.

2. Toss the scampi in the seasoned flour and fry carefully for 4-5 minutes. Add more butters if necessary and keep shaking the pan. Take care not to over-cook the scampi.

3. Pour in the cream or top of the milk to make a smooth sauce. Cook, stirring all the time.

4. Season with salt and pepper and lemon juice.

5. Garnish with chopped parsley or chives.

TO SERVE: IN the dish if possible or turned out on a hot dish with rye bread or hot toast and lemon wedges.

TO VARY: Cut plaice or sole into small pieces – fry as the scampi.

TO STORE: Do not store scampi for any time after cooking. If using frozen scampi allow to defrost at room temperature.

*often called Jumbo scampi

4.3.73.5.600390144 ©Copyright Hamlyn Group Ltd. 1973