Tomato Aspic Salad

Tomato Aspic Salad

4 cups tomato juice
1 bay leaf
1 tsp. salt
Dash cayenne
2 stalks celery, sliced
2 Tbsp. grated onion
2 envel. unflavored gelatin
1/2 cup cold water
2 Tbsp. lemon juice
Crisp salad greens

Combine tomato juice and next 5 ingredients, in a saucepan. Bring to a boil; simmer 10 minutes. Sprinkle gelatin over cold water and let stand to soften. Add softened gelatin to tomato mixture; stir until dissolved. Strain mixture; add lemon juice. Pour into a 1-quart ring mold. Chill until set. Unmold on a serving plate and garnish with salad greens. If desired, fill center of ring with Golden Potato Salad (see Index J). Serves 6.

Cucumber Almond Salad

Combine 2 pared and thinly sliced cucumbers with 1/2 tsp. salt in a bowl. Let stand about 15 minutes; drain.

Combine 1 cup sour cream, 1/3 cup slivered almonds, 1 Tbsp. onion and 1 1/2 tsp. lime juice in a small bowl. Pour sour cream mixture over cucumbers; toss to mix well. Serves 6.

Red Cabbage Slaw

1 cup finely shredded red cabbage
2 cups finely shredded green cabbage
1/2 cup mayonnaise
1/2 to 3/4 tsp. dill seeds
3/4 tsp. salt
Dash pepper
Few grains paprika
1/4 cup sour cream

Put the red and green cabbage in a bowl. Combine mayonnaise and remaining ingredients in another bowl. Pour mayonnaise mixture over cabbage; toss to mix and chill. Serves 6 to 8.

Tomato Aspic

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Ingredients

1 can (1qt. 14oz) tomato juice
12 whole black peppers
8 whole cloves
2 bay leaves
1/4 teaspoon salt
3 envelopes unflavoured gelatine

Directions

1. In medium saucepan, combine 5 cups tomato juice, peppers, cloves, bay leaves, and salt. Bring to boiling, reduce heat, then simmer 5 minutes.

2. Sprinkle gelatine over remaining tomato juice to soften. Add to hot mixture; stir until gelatine is dissolved. Remove from heat.

3. Strain mixture. Pour into 12 individual molds or 1 1/2 quart mold.

4. Refrigerate until firm – at least 3 hours.

5. To unmold: Run small spatula around edge of mold. Invert on serving plate, place a hot, damp dishcloth on bottom of mold, and shake gently to release. Garnish as desired – with sliced olives, green peppers, cucumber, or salad greens. Serve with mayonnaise.

Makes 8 servings.

Cherry Cake

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It’s as easy as ABC…

A. Grease a 7-inch cake tin and line with greased greaseproof paper. Rinse cherries (see Quick Tip below). Cut each cherry in half. Sieve the flours and salt together twice then toss the cherries in a little of the flour. Cream butter, sugar and lemon rind together until the mixture is pale and creamy. Add beaten egg a little at a time, beating well after each addition and keeping the mixture stiff. Add a tablespoon of flour with last amount of egg. Fold in flour, cherries and ground almonds adding a little milk to make a fairly stiff dropping consistency; then stiff consistency will help cherries remain suspended evenly in cake while it is baking.

B. Turn mixture into prepared tin and bake in a moderate oven for about 1 hour and 20 minutes, or until a skewer inserted in centre of cake comes out clean.

C. Leave cake to cool in tin for 5 minutes then turn it out to a wire tray to finish cooling; remove paper. When cold, wrap in foil or store in an airtight tin.

Quick Tip
To remove the syrup from glacé cherries before using, put into a sieve and rinse under running water. Drain well and dry very throughly on absorbent kitchen paper.

Chocolate Mousse

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Preparation time: 10 min.
Chilling time: 3 hrs. or overnight

This is probably one of the richest and smoothest chocolate mousses you will ever taste. It is also the easiest to make.

For 4 servings you will need:

6 oz. semi-sweet chocolate squares or bits
3 Tbsp. orange juice
2 Tbsp. Kahlua or other coffee liqueur
2 egg yolks
2 eggs
1 tsp. vanilla extract
1/4 cup sugar
1 cup whipping cream
Chocolate-covered cookies for garnish

Preparation:

1. Combine the chocolate, orange juice and Kahlua in the top of a double boiler. Place over hot water and simmer until the chocolate melts. Set aside to cool.

2. Place the egg yolks and eggs in a blender container. Add the vanilla and sugar. Blend for 2min. at medium high speed.

3. Pour in the cream and blend for another 30 seconds.

4. Add the melted and cooled chocolate. Blend until smooth.

5. Pour into a bowl or individual serving cups. Cover and refrigerate for 3 hrs. or overnight. Garnish with chocolate-covered cookies and serve.

For 8 servings: Double the ingredients.

Spicy Muffnuts

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Preparation time: 25 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

These little puffs taste like cake doughnuts but are as easy to make as a batch of muffins. After baking, you roll them in melted butter and then in a mixture of sugar and cinnamon.

For 12 muffnuts you will need:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. each ground coriander and ground allspice, optional
1/2 cup sugar
1/3 cup vegetable shortening
1 egg, slightly beaten
3/4 cup milk
1/4 cup butter or margarine
1/4 cup sugar
1/2 tsp. cinnamon

Tips: For variations, you can add 1/2 cup chopped nuts, raisins, dates or chocolate chips to the batter before filling muffin tins.

Preparation:

1. In large mixing bowl, stir together flour, baking powder, salt, nutmeg, coriander and allspice, if used, and the 1/2 cup sugar.

2. Cut in shortening until mixture is coarsely crumbly. Beat egg and milk. Pour over dry ingredients. Stir just until flour is moistened.

3. Fill greased muffin pans 1/2 to 2/3 full. Bake at 375°F for 25 to 30 min. or until lightly browned.

4. Meanwhile, melt 1/4 cup butter and place in small dish. Mix sugar and cinnamon.

5. Roll hot muffins in butter and then immediately serve in cinnamon-sugar. Serve hot.

Cheesy Bread Sticks

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Preparation time: 30 min.
Rising time: 30 min.
Baking time: 25 to 30 min.
Oven temperature: 300°F

These bread sticks are a flavorful and crunchy addition to meals. If you wish, you can form them into words to suit the occasion, such as “Happy Birthday,” “Good Luck,” “Bon Voyage,” or “Congratulations.”

For 18 sticks you will need:
2 pkgs. active dry yeast
1 Tbsp. sugar
1 1/2 cups warm water (105°F to 115°F)
1/4 cup oil
1/2 cup shredded cheese
3 to 3/12 cups all-purpose flour
2 tsp. salt
1 egg white beaten with 1 Tbsp. water
Sesame or poppy seeds
Coarse salt

Preparation:

1. Dissolve yeast with sugar in warm water. Let stand 5 min. Add oil. Add cheese.

2. Stir in 1 cup of the flour mixture and salt, mixing well. Add remaining flour 1/2 cup at a time until dough is spongy.

3. Knead on lightly floured surface until dough is smooth and satiny. Cover. Let rest 5 min.

4. Shape dough into an 18-inch roll. Cut into 1-inch pieces. Let dough rest 5 min. longer.

5. Roll each piece into a bread stick, using your palms to stretch dough. Brush with egg white-water mixture.

6. Roll in sesame or poppy seeds. Place on greased baking sheets about 1-inch apart. Sprinkle with salt. Let rise about 30 min. until puffy.

7. Bake at 300°F for 25 to 30 min. until golden brown and crisp.

Good served with: Soups, stews or salads. Or with cocktails as a change from crackers.

Tips: Place seeds on waxed paper and roll breadsticks in them. This procedure will keep more seeds on the sticks and fewer on the baking sheets. Refrigerate bread sticks in airtight containers to preserve crispness. Heat before serving.

Tropical Salad Bowl

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1 1/2 cups sliced bananas
1 can (14 ounces) pineapple chunks, drained
1 can (1 pound) salmon, drained and flaked
3/4 cup diced celery
3 tablespoons finely chopped sweet pickles
1 1/2 teaspoons salt
2 tablespoons mayonnaise
2 tablespoons prepared mustard
Salad greens

Combine bananas and pineapple. Add flaked salmon, celery, pickles and salt. Combine mayonnaise and mustard in another bowl; add to salmon-banana mixture and toss lightly to mix. Serve on crisp salad greens. Makes 6 servings.

Sea Isle Chicken Salad

Combine cold, diced cooked chicken, chopped celery, diced green pepper and large chunks of ripe banana. Season to taste with salt. Moisten slightly with mayonnaise or salad dressing. Turn into a large salad bowl lined with crisp lettuce or other salad greens. Sprinkle top generously with slivered almonds and well-drained capers.

Chinese Chicken Noodle Soup

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2 1/2- to 3-pound broiler-fryer chicken cut up
1 teaspoon salt
About 5 cups water
2 cans (4 ounces each) mushroom stems and pieces (with liquid)
6 green onions (with tops), finely chopped (about 3/4 cup)
2 large carrots, cut diagonally (about 1 1/2 cups)
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon dry sherry
1 teaspoon crushed gingerroot^*
3 1/2 ounces uncooked vermicelli

Heat chicken, salt and enough water to cover chicken to boiling in Dutch oven; reduce heat. Cover and simmer about 40 minutes.

Cool chicken and broth quickly. Remove chicken from broth; refrigerate broth. Remove skin and ones from chicken; cut chicken into bite-sized pieces. Skim fat from broth.

Place chicken pieces, broth and remaining ingredients except vermicelli in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until carrots are crisp-tender, about 20 minutes; remove gingerroot. Stir in vermicelli. Simmer uncovered until vermicelli is tender, about 5 minutes. 10 servings.

^*1/2 teaspoon ground ginger can be substituted for the gingerroot.

Chicken Oriental

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3 tablespoons oil
1/2 cup bamboo shoots
1/2 cup water chestnuts, sliced
1/2 cup celery, sliced
1 cup mushrooms, sliced
2 cups chicken broth
1/4 teaspoon powdered ginger
3 tablespoons soy sauce
2 cups cooked chicken, cut in strips
2 tablespoons cornstarch
11-ounce can Mandarin oranges, drained and liquid reserved
1/4 cup toasted almonds

Heat oil in skillet and fry vegetables over high heat for 3 to 4 minutes, stir ll the while. Add broth, ginger, soy sauce and chicken; cover and cook 2 minutes. Mix cornstarch with 3 tablespoons of reserved Mandarin orange liquid; add to hot mixture. Cook, stirring until slightly thickened. Add Mandarin oranges and serve with almonds sprinkles on top.

Serves 6
Preparation time: 30 Min
Approximate calories per serving: 285

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Beef Rouladen (Braised Stuffed Beef Rolls)

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2 lb. round steak, sliced 1/4 in. thick, trimmed of fat, pounded 1/16 in. thick
salt and pepper
prepared mustard
1/4 cup finely chopped onion
3 dill pickles, rinsed, cut in half lengthwise or thin carrot strips
3 tbsp. oil, butter or marg.
1/4 lb. fresh mushrooms, sliced
3/4 cup dry red wine
1 cup beef broth

Cut round steak into rectangles 4 x 6 in. Season with salt and pepper, spread with mustard, sprinkle with onions, add strip of pickle, roll up, fasten with toothpicks. Brown meat rolls in hot fat in skillet. Add mushrooms, wine and broth; cover, cook, slowly 1-1/4 hour. Add water if necessary to prevent burning. Remove toothpicks from meat rolls, transfer to ovenproof serving dish. Thicken broth with paste of 2 tbsp. each cornstarch and col water. pour over meat rolls. ^** Circle with Duchesse Potatoes; heat at 375° to brown potatoes. Makes 6 servings.

^**May cool, cover and refrigerate at this point. Reheat,then add potatoes.
Suggested Menu and Preparation Schedule

Beef Rouladen
Duchesse Potatoes (Card #92)
Pattypan Squash
Banana Cream Pie

Early in the day make Banana Cream Pie or buy it.
^*3:00 pm    Prepare Beef Rouladen
^*4:00          Wash and Refrigerate Squash
5:20            Cook Squash. Keep Warm
5:30            Prepare Duchesse Potatoes Using Instant Potatoes
5:45            Place Beef Rouladen Circled with Duchesse Potatoes in Oven to Brown Potatoes
6:00           Bon Appetit! Enjoy Your Dinner!

After dinner serve Banana Cream Pie.
^*May be prepared early in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

Vintage Recipe Cards

Where Food Photography Comes To Die

Tomato Aspic Salad

Tomato Aspic

Cherry Cake

Chocolate Mousse

Spicy Muffnuts

Cheesy Bread Sticks

Tropical Salad Bowl

Chinese Chicken Noodle Soup

Chicken Oriental

Beef Rouladen (Braised Stuffed Beef Rolls)

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