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Jellied Lamb Salad
Cooking time: 20-25 mins.
Preparation time: 15 mins. plus time for aspic to set
Main cooking utensils: broiler or skillet, saucepan
For 4 people you need:
8 small lamb cutlets
3/4 lb. sliced green beans*
seasoning
Aspic coating:
generous 1 tablespoon gelatin
2 1/3 cups water
3 hard-cooked eggs
few capers
cooked carrots
1 large tomato
1/2 red sweet pepper
small green sweet pepper
*Or use mixed vegetables
1. Fry or broil cutlets until tender; cool.
2. Cook beans lightly; season and drain. Arrange at bottom of dish with cutlets on top.
3. Soak the gelatin in 1/4 cup of the cold water. Dissolve it in the remaining hot water. Cool.
4. Pour three-fourths of the jelly over the beans and meat.
5. Allow this to set, but keep the remaining aspic in a warm place.
6. When the aspic begins to set arrange halved rings of egg round dish, and whole rings on top of 4 cutlets.
7. Put capers on top of the egg slices.
8. Cut carrots into rings (use a fancy cutter if wished for a fluted edge) and put on the other 4 cutlets.
9. Skin and peel tomato, put slices down center of dish with pieces of red and green sweet pepper.
10. Brush egg slices round edge of aspic to keep them moist; pour remainder over to of garnishes – be careful not to dislodge them.
TO SERVE: Cold with lettuce, etc.
Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967
Gondolier’s Hero Sandwiches
Tuna Salad:
1 can flaked tuna, drained
1/2 cup chopped celery
1/3 cup dill pickle
1/4 cup mayonnaise
1 teaspoon lemon juice
Mix together all ingredients. Chill.
Cheese Mixture:
1/4 lb. Provolone, diced
2 tablespoons chili sauce
Combine cheese and chili sauce. Chill.
Macaroni Salad:
1 cup elbow macaroni, cooked and drained
1/3 cup chopped celery
1/4 cup drained sweet pickle relish
1/4 cup sour cream
1 tablespoon chopped pimiento
1/2 teaspoon onion salt
dash pepper
Combine ingredients: Chill.
6 hero sandwich loaves or long hard rolls
Cut to off sandwich loaves and hollow out loaves leaving 3/4″ sides. Pile the three salad mixtures into loaves, garnish with sweet pickles. Makes 6 servings.
Suggested Menu and Preparation Schedule
Gondolier’s Hero Sandwiches
Radishes, Green Onions, Olives
Coffe Sodas
Toll House Cookies
Early in the day prepare the toll house cookies. Mix together salads for sandwiches and chill.
5:20PM Arrange radishes, green onions and olives
5:30 Arrange Gondolier’s Hero Sandwiches
6:00 Bon appetit! Enjoy your dinner.
After dinner serve coffee sodas and toll house cookies.
©1973 Marjon Promotions Inc. All Rights Reserved.
Steak Diane
2 (8 ounces each) filets mignons
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounce finely chopped onions
1/2 cup canned sliced mushrooms, drained
1 teaspoon Worcestershire
1 teaspoon lemon juice
1 tablespoon imitation (or diet) margarine
1 teaspoon chopped parsley
Radish slices
Parsley sprigs
Sprinkle steaks with salt and pepper. Broil steaks on a rack, 4 inches from source of heat, 5 minutes on each side, for medium-rare. Transfer to hot platter. Place chopped onion in non-stick skillet, and cook 1 minute to soften onions. Add mushrooms, Worcestershire and lemon juice to pan, and heat through. Remove from heat; stir in margarine. Spoon mushrooms and pan juices, evenly divided, over steaks; sprinkle with chopped parsley sprigs, if desired. Makes 2 dinner servings, 1 steak each.
Copyright © Weight Watchers International, Inc. 1974 All rights reserved. Printed in U.S.A.
Deviled Salmon
Deviled Salmon
1 1/2 cups evaporated skimmed milk
8 ounces drained, canned salmon
4 medium eggs, hard-cooked, and sliced
1/2 cup sliced mushrooms (4-ounce can), drained
1/4 cup bouillon
1 tablespoon dehydrated onion flakes
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon black pepper
Dash of cayenne pepper
Diablo Croutons (below)
Combine all ingredients, except Diablo Croutons, in a saucepan. Cook over low heat, 10 minutes. Just before serving, stir in Diablo Croutons (see recipe below). Divide evenly. Makes 4 luncheon servings.
Diablo Croutons
4 slices whole-wheat bread
2 tablespoons tomato juice
1/2 teaspoon garlic
Brush bread with tomato juice; sprinkle with garlic salt. Cut into cubes. Bake at 350°F (moderate oven), until cubes are browned, about 10 minutes. Divide evenly. Makes 4 servings.
Copyright © Weight Watchers International, Inc. All rights reserved. Printed in U.S.A.
Salmon Crisp Crumble
Cooking time: 20-30 mins.
Preparation time: 10 mins.
Main cooking utensil: 1-quart ovenproof dish
Oven temperature: 325-350°F.
Oven position: just above center
For 4 servings you need:
about 4 cups potato chips
1 tablespoon butter
1/4 cup flour
7 1/2 oz can salmon
10 1/2 oz can condensed tomato sopu
1/3 cup cooked peas
seasoning
1. Crush potato chips by gentle pressure with the fingers.
2. Rub butter into flour and add crushed potato chips
3. Flake the salmon, blend with soup and peas.
4. Season to taste.
5. Turn into dish, sprinkle the potato chip mixture over top.
6. Bake until heated through.
TO SERVE: As an hors d’oeuvre or light snack.
TO VARY: Add cooked white fish to the soup instead of salmon.
TO STORE: Serve as soon as possible after cooking.
Salmon au gratin: Put flaked salmon mixed with a little thick sauce into scallop shells or individual dishes. Top with a layer of crumbled potato chips, grated cheese, and a little cayenne pepper. Put under the broiler for a few minutes until the topping is hot. Alternatively, add a little curry powder to the sauce and omit the cheese for the topping- use just the potato chips.
Printed in Canada. © Copyright Paul Hamlyn Ltd 1967
Plaice and Cucumber Rolls
Cooking time: 20 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish with lid, saucepan
Oven temperature: 375°F.
Oven position: center
For 4 people you need:
8 medium-sized plaice or flounder fillets
juice of 1 lemon
1 cup chopped cucumber
about 1/4 cup chopped sweet dill pickle
about 1/4 cup chopped capers
1 tablespoon vinegar
seasoning
Thin sauce:
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/4 cups milk
seasoning
2/3 cup dry white wine
Garnish:
prawns or shrimp
watercress
1. Put the fillets onto a pastry board.
2. Squeeze a little lemon juice over each fillet.
3. Mix cucumber, sweet dill pickle, capers, vinegar, rest of lemon juice, and seasoning together.
4. Roll fillets with cucumber mixture inside, lift carefully into greased baking dish.
5. Cover with lid or foil, bake until tender.
6. Make sauce by heating butter in pan.
7. Stir in flour, away from heat, cook roux over low heat for 3 minutes.
8. Gradually stir in cold milk, seasoning and wine.
9. Bring to boil, cook until thickened.
10. Lift fish rolls onto hot serving dish. Spook a little of the sauce over each, serve remainder in a sauceboat.
11. Garnish with prawns or shrimp, and watercress.
TO SERVE: Hot, as above, or cold with mayonnaise.
TO VARY: Use fillets of sole or whiting.
TO STORE: For a limited time only, covered in the refrigerator.
Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967
Yorkshire Chicken
2 cups diced roast chicken, and pan drippings
2 eggs
1/3 cup oil
1 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400°. Place chicken and drippings in a well-greased 2-quart casserole; put in oven to heat. Beat eggs in a bowl; add oil and milk. Sift dry ingredients and blend with liquid mixture. Pour batter over heated checking and return to oven for 30-35 minutes or until golden brown.
Serves 4
Preparation Time: 45 min.
Approximate calories per serving: 500
SUGGESTED MENU
Garden Green Vegetables
Buttered Baby Carrots
Apple Kuchen
© 1973 Curtin Publications, Inc. New York, N.Y. Printed U.S.A.
Milk Chicken
Cooking time: 1 – 1/2 hours
Preparation time: 15 mins
Main cooking utensil: large saucepan
For 6-8 people you need:
2 small roasting chickens, approximately 2 1/2 lb. (when trussed)
2 stalks celery
2 1/2 cups water
seasoning
2 tablespoons flour
1 1/4 cups milk
2 tablespoons butter
1 egg yolk
Garnish:
1-2 hard-cooked eggs
1-2 bananas
cooked mixed vegetables
1. Put the whole chickens (or joint them if pan is not sufficiently large) into pan, add diced celery, water, and seasoning.
2. Bring to boil; remove any scum from the top of the liquid, cover pan, lower heat, simmer gently – allow 45 minutes for jointed chicken, 1 hour for whole birds – until tender but unbroken; lift onto hot dish.
3. Blend flour with half the milk, stir into stock, cook until thickened.
4. Add the butter and the egg blended with the remainder of the milk, and COOK GENTLY without boiling for several minutes.
5. Strain some of the sauce over the birds, then garnish with the sliced hard-cooked egg, bananas, and vegetables.
TO SERVE: With the rest of the sauce and mashed potatoes
TO VARY: Serve with cooked macaroni instead of potatoes; add a little cream and sherry to the sauce at stage 4.
PRINTED INCANADA @copy;Copyright Paul Hamlyn Ltd 1967
Cheese Scotch Eggs and Cheese And Date Pasties
Cooking time: 10-15 mins
Preparation time: each about 20 mins.
Main cooking utensils: saucepan, deep fat pan, 2 1/2- 3-in. cutter, baking sheet
Oven temperature: 475°F.
Oven position: above center
To make 4 Scotch eggs:
4 eggs
6 tablespoons flour
1 1/2 cups grated Cheddar cheese
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
pinch cayenne
1 egg
1-3 tablespoons milk
Coating:
Crips bread crumbs
fat for frying
To make 12 Pasties:
1/4 lb. frozen puff pastry
18 dates, chopped
1 cup grated cheese
pinch nutmeg
Cheese Scotch Eggs:
1. Hard-cook the eggs, then shell.
2. Mix the flour with the finely grated cheese and all of the other ingredients except the crisp bread crumbs.
3. Use just enough milk to bind the mixture.
4. Divide this into four and roll each portion around an egg with damp fingers.
5. Coat evenly in the bread crumbs.
6. Fry in hot fat for approximately 2 minutes – do not overcook.
7. Drain on paper towels.
Pasties:
1. Roll out the pastry and cut into 12 rounds.
2. Mix dates, grated cheese and nutmeg together, and place a little on each round.
3. Damp edges of pastry and bring to center, pinching firmly.
4. Place on baking sheet with joins underneath, make 3 slashes across the top of each pastry, and brush with water; bake until crisp and brown.
TO SERVE: With salad; cheese and date pasties may also be served as a dessert.
Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967
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