Frankfurter Spectacular

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frankfurter_spectacular

8 ounces frankfurters (see Note)
1 tart medium apple, cored and diced
1/4 medium pineapple, diced
4 ounces canned onions
1/2 cup sliced canned carrots
1/4 cup chicken bouillon
1 tablespoon tomato juice
1 tablespoon lemon juice
1/2 tablespoon cider vinegar
1/2 teaspoon curry powder
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon coriander seeds

Slice frankfurters lengthwise, but do not cut all the way through. Broil, about 3 inches from source of heat, 6 minutes, or until cooked throughout. Combine remaining ingredients in a saucepan. Cook over low heat, stirring frequently for 10 minutes. Add frankfurters. Cook an additional 3 minutes. Divide evenly. Makes 2 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.

*For dramatic service, cut pineapple so core remains in one piece, as shown. Stick frankfurters into pineapple core with hors d’oeuvre pics. Place core with frankfurters in center of serving dish. Top with pineapple leaves. Add cooked mixture around base of core.

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

Cucumber Soufflé Salad

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cucumber_souffle_salad

1 cup boiling water
2 packages (3 ounces each) lime-flavored gelatin
3/4 cup cold water
1 cup boiling water
1/2 cup mayonnaise or salad dressing
1/4 cup cold water
2 tablespoons vinegar
1/4 teaspoon salt
1 medium cucumber, chopped (about 1 cup)
1 medium stalk celery, thinly sliced (about 1/2 cup)
7 medium radishes, sliced (about 1/2 cup)

For first layer, pour 1 cup boiling water on 1 package gelatin in bowl; stir until gelatin is dissolved. Stir in 3/4 cup cold water. Pour 1/2 cup of the gelatin mixture into 5-cup mold: refrigerate. Reserve remaining gelatin mixture for third layer.

For second layer, pour 1 cup boiling water on second package gelatin in bowl; stir until gelatin is dissolved. Mix mayonnaise, 1/4 cup cold water, the vinegar and salt; stir into gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Stir in half of the cucumber, celery and radishes. Pour on the first layer in mold; refrigerate.

For third layer, refrigerate reserved gelatin until slightly thickened, about 1 hour. Stir in remaining vegetables; pour on second layer in mold. Refrigerate until firm, at least 5 hours. 8 servings.

Timing Tip: If you want to serve at different times, Cucumber Soufflé Salad will hold in the refrigerator up to 24 hours.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Party Sandwich

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party_sandwich

1 small round loaf Italian bread
Softened butter or margarine
Ham and Celery Filling, see below
Curried Egg Filling, see below
2 tomatoes, thinly sliced
Avocado Filling, see below
Cream cheese, about 1/2 lb.
Light cream
Sliced stuffed olives
Springs of parsley

Cut loaf, crosswise, into four thick slices. Spread each slice with butter. Spread bottom sliced with Ham and Celery Filling. Top with second bread sliced; spread with Curried Egg Filling. Top with slices of tomato and third bread slice. Spread with Avocado Filling; top with remaining bread slice. Mash cream cheese; stir in enough cream so cheese will spread easily; beat until smooth. Spread on top and sides of loaf. Garnish with olive slices and parsley. Cut into wedges to serve. Makes about 12 servings.

HAM AND CELERY FILLING: Combine 1 cup ground cooked ham, 1/2 cup chopped celery and enough mayonnaise to moisten.

CURRIED EGG FILLING: Combine 4 finely chopped hard-cooked eggs, 1/2 teaspoon curry powder and enough mayonnaise to moisten.

AVOCADO FILLING: Mash 2 fully-ripe avocados; add 2 tablespoons highly-seasoned French dressing. String until well blended.

Published by – COOKINDEX – Division of H.S. Stuttman, Co. Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Halloween Pumpkin Punch & Goo-Ga-Loo

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pumpkin_punch

Goo-Ga-Loo

This is an early American recipe calling for catfish, the pride of the Mississippi River; sole or flounder may be substituted when catfish is not available.*

Whether children will be present at the Halloween Party or not, be sure to have trick-or-treat goodies on hand; the assorted goblins and gremlins and witches and ghosts who call on you during the evening ensure the success of the party.

3 pounds catfish*
4 tablespoons lemon juice
1/4 cup cooking oil
1 1/2 cups chopped onion
1 cup celery
6 cloves garlic, minced
1 can (24-oz size) whole, canned tomatoes
2 cups mashed potatoes
4 bay leaves
1 teaspoon thyme
1 teaspoon cayenne
1 1/2 teaspoons salt
1/2 cup (1 stick) butter
2 tablespoons Worcestershire sauce

Skin and fillet fish, taking care to remove all bones. Sprinkle with lemon juice and set aside. Heat oil in heavy skillet or Dutch oven; sauté onions, celery, and garlic until tender.

Add tomatoes, mashed potatoes, bay leaves, thyme, salt, butter, and Worcestershire sauce. Bring to boil. Add fish and stir gently; cook over low heat 25-45 minutes, stirring occasionally. Remove bay leaves. Serve in soup bowls with garlic bread and tossed green salad.

Yield 4-5 servings.
* In some areas in the U.S. catfish may be purchased canned (like tuna or salmon), and represents a considerable saving. Use 3 cans (12-oz size) canned catfish instead of 3 pounds fresh fillet.

Copyright ©1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Halloween Pizza/Orange Whirl

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halloween_pizza

Halloween Pizza

1 loaf (1 pound) frozen bread dough, thawed
2 teaspoons vegetable oil
1 cup shredded mozzarella cheese (about 4 ounces)
1 can (15 ounces) tomato pace
1 tablespoon chopped onion
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
2 cups shredded Cheddar cheese (about 8 ounces)
4 ounces sliced pepperoni or salami
Green pepper strips
Ripe olive slices

Heat oven to 425°. Divide thawed dough in half. Roll and stretch each half into 10- to 12-inch circle on lightly floured baking sheet. Turn up edges 1/2 inch and pinch or pleat. Brush circles with oil; sprinkle with mozzarella cheese.

Mix tomato sauce, onion, salt, oregano and garlic powder; pour on circles. Top with Cheddar cheese. Decorate with overlapping pepperoni slices, green pepper strips and olive slices for eyebrows, eyes, noses and smiles as pictured. Bake until crust is brown, 20 to 25 minutes. 2 Pizzas.

Orange Whirl

Prepare 1 can (6 ounces) frozen orange juice concentrate as directed in blender container. Add 1 medium banana, sliced. Cover and blend on medium speed 10 to 15 seconds. 4 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hallowe’en Cake

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halloween_cake

Cooking time: 1 3/4 hours
Preparation time: 40 mins.
Main cooking utensils: saucepan, 7-in. spring form pan
Oven temperature: 350°F

For 12-14 servings you need:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon baking soda
6 tablespoons shortening
6 tablespoons brown sugar
scant 1/4 cup corn syrup
1 egg
2/3 cup milk
1/2 cup currants
1/3 cup seedless white raisins
1 tablespoon preserved ginger

Fudge icing:
6 tablespoons butter
scant 1/4 cup milk
1 tablespoon strong black coffee
3 1/2 cups sifted confectioners’ sugar

Decoration:
Almond paste
little confectioners’ sugar
chocolate buttons

1. Sift the flour and salt into a bowl.

2. Add ginger and baking soda.

3. Heat the shortening and sugar with corn syrup until melted, then cool.

4. Beat egg and milk together.

5. Add fruit and chopped preserved ginger to the flour.

6. Pour in melted sugar mixture, the egg, and milk, stir well.

7. Transfer at once to the pan lined with wax paper.

8. Bake in center of oven for time and temperature given until firm to the touch. Cool on a wire rack.

9. For the fudge icing, put butter, milk and coffee into a saucepan, stir over low heat until the butter is melted. DO NOT ALLOW TO BOIL.

10. Pour over the confectioners’ sugar and beat thoroughly until nearly cold and thick. Coat cake with the icing, swirling it with the blade of a knife.

11. Roll out almond paste on surface sprinkled with confectioners’ sugar.
Cut out witches’ hats, etc.

TO SERVE: Put cake on serving dish arrange chocolate buttons in icing. Decorate almond paste shapes, tinted with gravy coloring, if wished.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Gay Nineties Ice-Cream Party

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gay_90s

Banana Splits

Old-fashioned ice-cream socials are in again! String a few paper lanterns; enlist big brothers as shirtsleeved, straw-hatted waiters. If you’re lucky, you may find a volunteer barber shop quartet. The children will only have eyes for gooey banana splits.

For each serving, peel and slice 1 banana lengthwise in half; place in shallow dish. Top banana with 1 scoop each of chocolate, vanilla and strawberry ice cream.

Spoon chocolate sauce over chocolate ice cream, drained crushed pineapple over vanilla ice cream and frozen strawberries (thawed) over strawberry ice cream.

Garnish with a dollop of frozen whipped topping (thawed) and a maraschino cherry. If you wish, sprinkle with chopped nuts of peanuts.

For the little folks, try Kookie Kat Sundaes: For each serving, place 1 scoop ice cream in small dish. Make a face with colored candy-coated milk chocolate candies for eyes and mouth, wafer cookies for ears and, if you like, toasted coconut for hair.

For teenagers, offer a serve-yourself fountain of assorted sauces, fruits, nuts and other ice-cream toppings, plus go-with beverages, cookies or cake.

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

Peppered Beef Flambé

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peppered_beef_flambe

3- to 3 1/2-pound beef rolled rump or eye of round roast
1 tablespoon black pepper corns, cracked
Watercress or pasley
Tomato wedges
1/4 cup Cognac
Rye bread, sliced
Horseradish Butter, Lemon Butter, or Sesame Butter (below)

Heat oven to 325°. Roll beef roast in cracked pepper; press pepper into beef with heels of hands. Place beef on rack in shallow roasting pan. Insert meat thermometer in thickest part of beef. Roast uncovered to desired doneness, 150 to 170°, 25 to 30 minutes per pound.

Remove beef from oven. Garnish with watercress and tomato wedges. Heat Cognac in small saucepan just until warm. Ignite and pour flaming Cognac on beef. Slice and serve with rye bread and choice of butters. 12 to 16 servings.

HORSERADISH BUTTER
Beat 1/2 cup butter or margarine, softened and 2 to 3 tablespoons prepared horseradish.

LEMON BUTTER
Beat 1/2 cup butter or margarine, softened, 1/4 cup snipped parsley, 1/2 cup teaspoon finely grated lemon peel and 1 teaspoon lemon juice.

SESAME BUTTER
Beat 1/2 cup butter or margarine, softened, 3 tablespoons toasted sesame seed and dash or red pepper sauce.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Citrus Sweet Potatoes

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citrus_sweet_potatoes

6 cups water
2 pounds sweet potatoes (about 6 medium)*
1 orange, thinly sliced
1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 teaspoon salt
3 tablespoons orange-flavored liqueur or rum

Heat water to boiling; add potatoes. Heat to boiling; reduce heat. Cover and simmer until tender, 30 to 35 minutes. Drain; slip off skins. Cut potatoes lengthwise in half.

Cut fruit from orange slices, leaving orange peel rings intact. Heat butter until melted. Stir in brown sugar and salt. Cook, Stirring constantly, until smooth and bubbly. Add sweet potatoes, orange peel rings and orange slices; cook and stir gently until gazed and hot.

Transfer sweet potato mixture to chafing dish or skillet. heat liqueur in small skillet and saucepan just until warm. Ignite and pour on potatoes. 4 servings.

*1 can (17 ounces) vacuum-pack sweet potatoes can be substituted for the fresh sweet potatoes. Add with orange peel rings.

Citrus Carrots: Substitute 2 cans (16 ounces each) whole carrots, drained, for the sweet potatoes.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

More Fruits Ablaze

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more_fruits_ablaze

Cherries Jubilee

1 can (16 ounces) pitted dark sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup rum
3/4 cup currant jelly
1 teaspoon grated orange peel
1/4 cup brandy
Vanilla ice cream

Combine reserved syrup and the rum; pour over cherries. Refrigerate at least 4 hours. In chafing dish or saucepan, melt jelly over low heat. Stir in cherry mixture and orange peel. Cook, stirring constantly, until mixture simmers.

Heat brandy just until warm; pour slowly over cherries and ignite immediately. Do not stir. Spoon sauce and cherries over ice cream. 8 to 10 servings.

Bananas Flambé

1/2 cup butter or margarine
2/3 cup brown sugar (packed)
1 teaspoon cinnamon
4 firm medium bananas
1/3 cup white rum
Vanilla ice cream

In chafing dish or saucepan, melt butter and sugar with cinnamon. Cook over medium-high heat, stirring occasionally, until golden brown, about 3 minutes. Into chafing dish, cut bananas diagonally into 1/2-inch slices; heat through, carefully turning slices to coat.

Heat rum just until warm; pour slowly over slices and ignite immediately. Do not stir. Spoon sauce and banana slices over ice cream. 6 to 8 servings.

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