Barbecued Duck Aloha

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barbecue_duck_aloha

2 duckings, 4 pounds each
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, chopped
1/4 cup Sherry wine
1/4 cup soy sauce
1/2 teaspoon ground ginger
2 tablespoons lemon juice

Prepare hot coals. Season ducklings with salt and pepper. Fill cavities with a mixture of onions, celery and apple. Clip off wing tips of ducklings. Run spit through birds lengthwise, catching the bird in the fork of the wishbone. Cook on a rotisserie until tender – about 2 hours. Brush with a mixture of sherry, soy sauce, ginger and lemon juice during the last half hour of cooking.

Serves 8
Preparation time: 1 Hr. 40 Min
Approximate calories per serving…. 500

SUGGESTED MENU
Fruit cup
Barbecued Duck Aloha
Chinese Peas and Water Chestnuts
Rice
Coconut Cream Pie

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

Curried Egg Pie

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curried_egg_pie

Cooking Time: 1 hour 20 mins.
Preparation time: 30 mins.
Main cooking utensils: saucepan, 10-in. pie plate
Oven temperature: 425°F.
Oven position: toward top

For 4 people you need:
6 hard-cooked eggs
1 onion
1 medium-sized apple
2 tablespoons shortening
3 tablespoons flour
1 tablespoon curry powder
3/4 cup water
juice of 1 lemon
1 tablespoon tomato paste
or 2 ripe tomatoes
seasoning

Pie Crust: See Card 5*

Glaze:
egg or milk

1. Halve eggs, peel and chop onion and apple.

2. Melt fat, fry onion until pale gold.

3. Stir in flour and curry powder and cook until it bubbles, add water, stir till smooth.

4. Add remaining ingredients, except eggs.

5. Cover, simmer for 30 minutes, allow to cool.

6. Make pie crust, line pie plate with half.

7. Place eggs, cut side down, on dough.

8. Spread cold curry sauce over and between eggs.

9. Cover pie with remainder of dough, press edges together to seal, press up with back of knife, press into flutes.

10. Brush top with beaten egg or milk, decorate with leaves of dough.

11. Bake in 425° oven for 25-30 minutes.

TO SERVE: Hot with vegetables or cold with salad

TO VARY: Omit the apple – add a diced carrot instead.

TO STORE: In a cool place if serving cold.

*PIE CRUST
1 1/2 cups all-purpose flour
pinch salt
6 tablespoons shortening
approximately 2 tablespoons cold water

Sift the flour and salt, rub in the shortening, and mix to a rolling consistency with the cold water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 11967

Molded Shrimp Salad

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molded_shrimp_salad

2 envelopes unflavored gelatine
1 1/2 cups skim milk yogurt
1 cup low calorie mayonnaise
1/2 cup chili sauce
2 tablespoons lemon juice
2 tablespoons finely chopped green onion
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
2 lb shelled deveined shrimp, cooked
1/2 cup chopped celery
Lettuce

1. Sprinkle gelatine over 1 1/2 cups cold water in medium saucepan; left soften – about 5 minutes. Bring to boiling, stirring until gelatine is dissolved.

2. Set pan in bowl of ice cubes until gelatine is cold; stir once or twice.

3. Add yogurt, mayonnaise, chili sauce, lemon juice, onion, salt, and tarragon to gelatine; mix until well blended. Refrigerate or place over ice, stirring occasionally, until mixture is consistency of unbeaten egg white.

4. Set aside and refrigerate 8 shrimp, for garnish. Cut remaining shrimp into 1/4 inch pieces. Add chopped shrimp and celery to yogurt mixture; mix well. Turn into chilled, 2-quart mold or 8 individual molds.

5. Refrigerate until set – about 6 hours or overnight.

6. To serve: Run small spatula around edge of mold; dip mold in warm water for a few seconds. Unmold onto crisp lettuce. Garnish edge with whole shrimp.

Makes 8 servings; 228 calories each.

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

Tongue Salad and Tongue Madeira

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tongue_salad

Tongue Salad

6 medium tomatoes
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
2 tablespoons chopped onion
1/2 teaspoon dried tarragon leaves
2 cups cut-up cooked tongue
6 slices bacon, crisply fried and crumbled
1 medium celery stalk, thinly sliced
6 lettuce cups

Peel tomatoes and cut into eights, cutting to within 1 inch of bottoms as pictured. Spread sections carefully; sprinkle with salt. Mix mayonnaise, onion and tarragon. Toss with tongue, bacon, and celery; spoon tongue mixture into tomatoes. Serve in lettuces cups. 6 SERVINGS.

Tongue Maderia

2 tablespoons butter or margarine
1 tablespoon flour
1 teaspoon instant beef bouillon
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup water
1/4 cup Madeira
8 to 12 slices cooked tongue

Heat butter in skillet over low heat until melted. Stir in flour, instant bouillon, salt and pepper. Heat over low heat, stirring constantly, until mixture is smooth and bubble; remove from heat. Stir in water and Madeira. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add tongue slices and heat until tongue is hot, about 5 minutes. Garnish with snipped parsley. 4 SERVINGS.

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

Salmon Loaf

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salmon_loaf

8 ounces drained, canned salmon, flaked
2/3 cup finely chopped celery
1/2 medium green pepper, diced
2 ounces onion, diced
1 teaspoon chopped pimento
2 tablespoons mayonnaise
2 teaspoons freshly chopped parsley
2 teaspoons vinegar
1 packet instant chicken broth and seasoning mix
2 envelopes unflavored gelatin
3/4 cup cold water
Lettuce

Combine salmon, celery, green pepper, onion, and pimento in a mixing bowl. Add mayonnaise, parley, vinegar and broth mix; mix well. Sprinkle gelatin over cold water in a saucepan, to soften. Stir over low heat until gelatin is dissolved. Add to salmon mixture, Turn mixture into a 2 cup mold or 2 individual 1 cup molds. Chill until firm. Unmold on lettuce. Divide evenly. Makes 2 luncheon servings.

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

Chicken Terrine De Luxe

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chicken_terrine_de_luxe

Cooking time: 1 hour for stock, 1 1/2 hours for terrine
Preparation time: 30 mins.
Main cooking utensils: saucepan, 2-lb. loaf pan, pan for water
Oven temperature: 300-325°F.
Oven position: Center

For 8-10 servings you need:
3 1/2 – 4 lb. roasting chicken with the giblets *
seasoning
bouquet garni
1/2 lb. lean ham
2/3 blanched almonds
3 tabelspoons brandy
1/4 cup whipping cream
1/4 cup butter

*Omit the giblets for milder flavored stock.

1. Cut the raw chicken flesh from the bones: keep the chicken skin.

2. Simmer the bones and giblets with seasoning, bouquet garni, and water to cover in the pan for 40 minutes.

3. Remove lid, boil until only 2/3 cup stock is left. Strain carefully.

4. Cut the breast into neat slices, grind all the rest of the meat with the ham.

5. Blend with half the stock, coarsely chopped nuts, brandy, cream, and seasoning.

6. Spread a generous layer of butter over the sides and bottom of the tin.

7. Arrange a third of the sliced chicken and stock on this then half the ground mixture.

8. Add another third of the sliced breast and stock and the rest of the ground mixture.

9. Top with the last of the sliced chicken, stock, chicken skin, and butter.

10. Cover with foil, stand in a pan of col water and cook at temperature given.

11. Remove from the oven, put a weight on top, leave to cool; if any stock rises to top of the pan pour this away. Remove chicken skin when cold. Serve sliced with toast and salad.

Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1972

Californian Jello Ring

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californian_jello

Cooking time: few mins. to dissolve gelatin
Preparation time: 10 mins. plus time for prunes to plump
Main cooking utensil: bowl, saucepan

For 4 servings you need:
2 cups boiling water
1 cup dried prunes
1 envelope unflavored gelatin
Juice of 1/2 lemon
sugar substitute to taste

Decoration:
vanilla ice cream or
fruit snow, see Card 28
2 oranges

Approximate calories:
Prunes – 225 for 1 cup
Gelatin – 34 for 1 envelope
Ice cream – 100-150 for 1/2 cup
Oranges – 70 for 1 medium

1. Pour the 2 cups boiling water over the prunes. Leave for several hours to stand until plump, then drain, reserving the liquid.

2. Pit most of the prunes and cut into halves or quarters. Save a few for decoration.

3. Soak gelatin in 1/3 cup of the prune liquid, dissolve in bowl over hot water.

4. Mix together with lemon juice and enough prune juice to give 2 cups. Stir in sugar substitute to taste.

5. Add prunes and pour into mold rinsed in cold water.

TO SERVE: Turn out of the mold by dipping for 30 seconds in warm water. Arrange segments of orange around. Fill center with ice cream or fruit snow, Card 28, and top with prunes. Slimmers should avoid ice cream or have a very limited quantity.

TO VARY: Use strained boiling tea in place of water.

TO STORE: In refrigerator before being filled with ice cream.

* Fruit Snow (from Card 28)
This is another very low calorie dessert. Cook fruit with a minimum of water and sugar substitute to taste. When a smooth purée (it can be sieved, beaten with a wooden spoon or puréed in a blender), allow to cool. To each 1 1/4 cups of purée, fold in 1 very stiffly beaten egg white.

© Copyright Paul Hamlyn Ltd. 1967

Kielbasa With Red Cabbage

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kielbasa_red_cabbage

1/4 cup light brown sugar, firmly packed
1 tablespoon grated orange peel
1 clove garlic, crushed
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2-lb head cabbage, shredded (about 12 cups)
3 medium onions, sliced
3 medium cooking apples, pared, cored, and sliced
1 large red pepper, cut in thin strips
1//2 cup orange juice
1/4 cup wine vinegar
1 ring (2 lb) kielbasa

1. Preheat oven to 350F. In small bowl, combine brown sugar, orange peel, garlic, salt, nutmeg, pepper, and cloves.

2. In Dutch oven, arrange in layers, half of cabbage, half of onions, and half of apples. Sprinkle with half of brown sugar mixture. Top with half of pepper strips. Repeat.

3. Pour orange juice and vinegar over top.

4. Bake, covered, 1 hour.

5. Make 1/4-inch-deep slashes, at 2-inch intervals, in kielbasa. Place in Dutch oven, pressing down to partially cover kielbasa with pan juices. Bake, covered, 30 minutes longer.

Makes 6 servings.

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

Boston Cream Pie

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boston_cream_pie

4 eggs
1 cup sugar
1 cup sifted* cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Vanilla extract
1 teaspoon lemon juice

Custard Filling
1 1/2 cups milk
1 pkg (3 1/4 oz) vanilla pudding and pie filling mix
Vanilla extract

Glaze
2 squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners’ sugar
Vanilla extract

1. In large bowl, let eggs warm to room temperature.

2. Preheat oven to 350F. At medium speed, beat eggs until thick and lemon colored. Gradually beat in sugar, 1 tablespoon at a time, until very thick and light – about 5 minutes.

3. Meanwhile, sift flour with baking powder and salt. In measure comp, combine 1/4 cup water, 1 teaspoon vanilla, and lemon juice. Blend flour mixture, one third at a tim, into egg mixture, alternately with water mixture. Beat 1 minute.

4. Turn into 2 ungreased, 9-inch layer pans, dividing evenly. Bake 25 minutes, until surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. COol 1 hour. Make filling: Make pudding as label directs, reducing milk to 1 1/2 cups; add 1 teaspoon vanilla. Cool; refrigerate, with sheet of waxed paper placed directly on surface, several hours.

5. Make Glaze: In small saucepan, melt chocolate and butter over low heat. Remove fom heat; add sugar and 3/4 teaspoons vanilla, mixing until smooth. Stir in 2 21/ to 3 tablespoons hot water, one teaspoon at a time, until glaze is of pouring consistency.

6. To assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides. Refrigerate – about 1/2 hour. Makes 8 servings.

*Sift before measuring

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

Chicken-Sausage Cassoulet

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chicken_sausage_cassoulet

1 1/4 cups dry navy beans
4 cups water
1/2 pound bulk pork sausage
1 2 1/2 to 3 pound broiler-fryer chicken, cut up
1/2 cup finely chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups tomato juice
1 tablespoon worcestershire sauce
2 teaspoons instant beef bouillon granules
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika

The day before you are to use the recipe, in large saucepan bring beans and water to boiling. Reduce heat and simmer, covered, for 1 1/2 hours. Pour beans and liquid into bowl. Cover and refrigerate overnight.

While beans simmer, shape sausage into 18 balls; brown the meatballs in a skillet. Remove meatballs, reserving drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle chicken pieces with salt and pepper; brown in the reserved drippings. Remove chicken; cover and refrigerate overnight.

The next day, in an electric slow crockery cooker place chicken, meatballs, carrot, celery, and onion. Drain beans; mix beans with tomato juice, worcestershire sauce, bouillon granule, and seasonings. Pour over meat mixture in crockery cooker. Cover; cook on low heat setting for 8 hours. Remove chicken and meatballs. Mash bean mixture slightly; serve with meat. If desired, serve with toasted French bread slices. Makes 6 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.