Toadstool Ring

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Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: 8-in. layer cake pan, cookie sheet
Oven temperature: 200-250°F.

For 8 servings you need:
1 cup plus 1 tablespoon butter
3 tablespoons sugar
1/3 cup clear honey
1/3 cup cocoa powder
3 cups graham cracker crumbs
1 1/2 cup matzo crumbs
1 cup raisins

Toadstools:
1 egg white
1/4 cup sugar

Icing:
6 tablespoons butter
1 1/2 cups sifted confectioners’ sugar
1 tablespoon cocoa powder
3 tablespoons green tinted shredded coconut*

1. Cream butter and sugar.

2. Add honey and cocoa and beat well.

3. Work in crumbs and raisins.

4. Press into an ungreased layer cake pan and leave overnight pressed well down.

5. Beat the egg white very stiffly, gradually beat in half sugar, then fold in the rest.

6. Either pipe the rounds and stalks of toadstools or spoon these onto the buttered cookie sheet.

7. Dry off in the oven until crisp.

8. Cream the butter, confectioners’ sugar and cocoa, spread over top of the cake and over the underside of the toadstools.

9. Stand the toadstools on the cake and put green colored coconut around the edge, and the edge of the plate.

*To Tint coconut green: Put approximately 4-5 drops green food coloring on a plate, gradually work the coconut into this, allow to dry before using.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Lardy Cake

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Cooking time: approx. 45 mins.
Preparation time: 25 mins. plus 15 mins. stage 1, 1 -1/2 hours first rising, 30-40 mins. second rising.
Main cooking utensil: oblong cake pan 12 by 7 ins. or 8-in. spring form pan, or cook on flat roasting pan.
Oven temperature: 400-425°F.* Reduce after no mins. if necessary.

For 14 servings you need:
Bread dough:
1/2 oz. compressed yeast or 2 teaspoons dry yeast
1 teaspoon sugar
approximately 1 cup tepid water
4 cups all-purpose flour
1/2-1 teaspoon salt

Filling:
1/2 cup lard, 1/2 cup sugar, 2/3 cup currants, little spice

Glaze:
3 tablespoons sugar mixed with 3 tablespoons water

1. Cream compressed yeast with sugar, add the tepid water, a little flour. Or blend dry yeast with sugar, little liquid, stand until softened, cream, add rest of liquid and little flour.

2. Put in warm place until covered with bubbles, add to sifted flour and salt.

3. Knead thoroughly, cover with dish towel or plastic wrap, allow to rise until double original size.

4. Knead again until smooth, roll out on a floured board to a neat oblong.

5 Put half lard in small pieces over two thirds of dough.

6. Sprinkle with half sugar, fruit and spice, then fold in three, brining the uncovered piece of dough over first.

7. Give half turn, repeat 5 and 6.

8. Turn again, roll to neat oblong, fold, turn, and re-roll.

9. Fold once more then roll out to fit warmed pan; score the top.

10. Cover, allow to rise, bake in center of oven until golden brown, then remove from pan. Test- knock base, cake should sound hollow. Glaze at once.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Circle Hot Dogs/Coconut Pie

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Circle Hot Dogs

8 skinless frankfurters
2 small tomatoes, each cut into 4 slices
8 slices process American cheese
4 hamburger buns, split and toasted
8 pickle slices

Make cuts almost to bottom of frankfurters: place in ungreased baking pan. Place a tomato slice and a cheese slice on each bun half; place on ungreased baking sheet.

Set oven control to broil and/or 550°. Broil frankfurters with tops 4 to 5 inches from heat until brown and curled, 2 to 3 minutes. Place frankfurters on cheese-topped buns. Broil until cheese is melted, 3 to 4 minutes. Garnish with pickle slices. 4 to 6 servings.

Coconut Pie

1 1/2 cups milk
1 cup sugar
1/3 cup biscuit baking mix
3 eggs
1 tablespoon butter or margarine, softened
1/2 teaspoon almond extract
1 1/2 cups flaked coconut
Whipped topping
Raspberry preserves

Heat oven to 350°. Beat milk, sugar, baking mix, eggs, butter and extract in large mixer bowl on low speed 1 minute. (Mixture may be lumpy.” Stir in coconut; pour into greased 9-inch pie plate. Bake until edge is golden, about 45 minutes. Cool. Garnish with topping and preserves.

Menu Mates: Potato chips, celery sticks.

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

Rice-Sausage Squares

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Preparation time: 15 min.
Cooking time: 15 min.
Baking time: 25 min.
Oven temperature: 400° F

Quick and economical, these squares are as delicious as they are hearty and satisfying.

For 4 servings you will need:
3/4 cup uncooked long grain rice
1 1/2 cups boiling water
1 lb pork sausage meat
1 cup meatless spaghetti sauce or pizza sauce
1 tsp. instant minced onion
2 Tbsp. water
2 eggs, slightly beaten
1 tsp. seasoned salt
1/2 tsp. dried oregano leaves, crumbled
12 thin triangles of Monterey Jack or Cheddar cheese

For 2 servings:
Half of the ingredients. Use a 1-quart baking dish.

For 8 servings:
Double the ingredients. Use 2 baking dishes.

Preparation:

1. In a saucepan, combine rice and boiling water. Bring to a boil. Cover and simmer for 15 min. or until rice is tender (do not add salt). Drain, if necessary.

2. Crumble sausage meat into large skillet. Cook over medium heat until lightly browned. Drain fat and discard but add 1 Tbsp. to the spaghetti sauce.

3. Mix onion and cold water. Let stand for 2 or 3 min. to reconstitute. Stir in rice, sausage, eggs and seasoned salt.

4. Pack mixture into ungreased shallow 8-inch square baking dish, smoothing top. Spread with spaghetti sauce. Sprinkle with oregano.

5. Bake at 400° F for 20 min. Arrange cheese triangles in a pattern on top. Bake 5 min longer. Cut into 4 squares and serve hot.

Good served with: Peas and a tomato and lettuce salad.

© MCMXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Hamburger Dressing Bake

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1 pound ground beef
1/2 cup quick-cooking oats
1/4 cup Thousand Island salad dressing
1 egg
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 medium onion, finely shopped (about 1/2 cup)
1/3 cup chopped celery
6 cups soft bread cubes
1/2 cup water
1 teaspoon dried sage leaves
1 can (11 ounces) condensed Cheddar cheese soup
1/2 cup water

Mix ground beef, oats, salad dressing, egg, salt and pepper. Shape mixture into 4 patties about 3/4 inch thick. Brown patties in 10-inch skillet over medium heat; drain. Place patties in ungreased baking dish. 10 x 6 x 1 3/4 inches or 11 3/4 x 7 1/2 x 1 3/4 inches.

Heat oven to 350°. Heat butter in skillet until melted. Cook and stir onion and celery in butter until onion is tender, about 3 minutes. Remove from heat. Stir in about 1/3 of the bread cubes. Add remaining bread cubes, 1/2 cup water and sage; toss. Spoon bread mixture onto patties.

Heat soup and 1/2 cup water in skillet until hot; pour on bread mixture. Bake uncovered until top is golden and bubbly, about 40 minutes. 4 servings.

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

Sausage and Savory Cabbage

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Cooking time: 40 mins.
Preparation time: 15 mins.
Main cooking utensil: shallow flameproof casserole with lid (see stage 1)
Oven temperature: 350-375°
Oven position: above center

For 4 servings you need:
2 tablespoons margarine
10 oz. skinless sausages*
1 large onion
1 large leek or another onion
1 lb. firm cabbage *use heart of cabbage or white Dutch cabbage)
1/2 lb. tomatoes
seasoning

*There is no need to defrost frozen sausages before cooking

1. Melt the margarine in the flameproof casserole. If you do not have this type of casserole then use a skillet plus an ovenproof casserole.
2. Fry the sausages until golden brown, lift out of the skillet onto a plate.
3. Peel the onion and slice thinly; wash and slice the leek.
4. Toss the onion and leek in the margarine remaining in the pan for 5 minutes.
5. Add the finely-shredded cabbage and the skinned, deseeded, and chopped tomatoes; continue cooking for a few minutes.
6. Season the mixture well; if using a flameproof casserole put on the lid and transfer to the oven; if using an ordinary skillet tip into the ovenproof casserole and cover.
7. Bake for 20 minutes in a 350-375° F. oven.
8. Remove lid, add the sausages and heat for a further 10 minutes.

TO SERVE: Hot with baked potatoes.
TO VARY: This dish, like many other casserole dishes, may be cooked in a covered saucepan over a very low heat.

©Copyright The Hamlyn PUblishing Group Ltd 1973, Printed in Canada.

Très Chic Pic-Nique

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Chilled Cornish Hens

4 Rock Cornish hens (1 to 1 1/4 pounds each)
Melted butter or margarine
1/3 cup sugar
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 teaspoon ginger

Thaw hens if frozen. Heat oven to 350°. Wash hens and pat dry. Place breast side up on rack in open shallow roasting pan; brush with butter. Do not add water. Do not cover. Roast 1 1/2 hours, brushing often with butter.

While hens roast, stir together sugar and cornstarch. Blend in soy sauce and ginger. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool.

Brush hens with soy mixture. Roast 20 minutes longer, brushing hens 2 more times with soy mixture. Remove from oven; pour remaining sauce over hens. Cool. Serve chilled. 4 servings.

Blue Cheese-Fruit Salad

Cut 1 pineapple into chunks; place in shallow glass dish. Sprinkle with 1/3 cup sugar; cover and chill. Remove pits from 1/2 pound dark sweet cherries. Arrange crisp lettuce on large platter. Drain pineapple if necessary; place on lettuce with cherries.

Accompany with bowl of crumbled blue cheese and cruet of salad dressing. Pour dressing over fruit and sprinkle with cheese. 4 to 6 servings.

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

Beef Burgundy Balls – Hot Ham Puffs

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Beef Burgundy Balls

1 pound round steak, ground
1 egg, well beaten
2 tablespoons flour
1 teaspoon salt
Dash pepper
4 teaspoons minced onion
1/2 teaspoon Worcestershire sauce
2 tablespoons Burgundy wine
Fine cracker crumbs
Fat or cooking oil

Combine first 8 ingredients; mix well. Form into small balls; roll in crumbs. Melt fat or pour cooking oil into a large skillet to a depth of 1 inch; heat to 375°. Fry meat balls 4 minutes or until brown. Serve hot on wooden cocktail picks. Makes about 24.

Hot Ham Puffs

1 can (4 1/2 ounces) deviled ham
3 tablespoons Burgundy wine
Bread, cut in rounds
1 egg white
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard

Combine ham and wine; mix well. Spread on bread rounds. Beat egg whites until stiff; fold in mayonnaise and mustard. Spread on deviled ham. Arrange on a baking sheet and place in broiler 4 inches from heat until brown. Serve at once. Makes about 12 to 14 puffs.

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

Pigs-In-A-Blanket Crepes

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10 Yellow Cornmeal Crepes
3 tablespoons dijon-style mustard
50 cocktail frankfurters
3/4 cup chili sauce
1 tablespoon lemon juice
2 teaspoons worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon onion salt

Prepare crepes. Spread a scant teaspoon of mustard on unbrowned side of each crepe. Cut each crepe into 5 strips. Place 1 cocktail frankfurter at one end of each strip. Roll up as for jelly roll. Arrange appetizers seam side down in a shallow baking pan. Bake in 425° oven about 15 minutes or till heated through. Meanwhile, for sauce, combine chili sauce, lemon juice, worcestershire sauce, horseradish, and onion salt. To serve, spear hot appetizers using wooden picks and dip into sauce. Makes 50 appetizers.

Yellow Cornmeal Crepes

1/3 cup all-purpose flour
1 1/2 cups milk
2/3 cup yellow cornmeal
2 eggs
1 tablespoon cooking oil

In bowl combine all ingredients and 1/4 teaspoon salt; beat with rotary beater till blended. Heat a lightly greased 6-inch skillet or crepe pan (don’t use an inverted crepe pan). Remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter evenly. Return to heat; brown one side only. Invert pan over paper toweling; remove crepe. Repeat to make 16 to 18 crepes, greasing pan occasionally. Stir batter often to keep cornmeal from settling. Don’t freeze these crepes as they crumble when frozen.

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

Crab-Stuffed Ham Rolls

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2 packages (6 ounces each) frozen cooked crabmeat
12 thin slices boiled ham (about 1/2 ound)
Curry Sauce (below)
Hot cooked rice
Sliced green onions or capers

Heat oven to 350°. Cut each block of frozen crabmeat into 6 sticks, each 1/2 inch wide. Place frozen stick of crabmeat on narrow end of each ham slice; roll up and secure with wooden pick. Place seam side down in ungreased baking pan, 13 x 9 x 2 inches. Cover; bake 20 minutes or until heated through. 4 or 5 servings.

Curry Sauce

2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
1 cup milk
1 teaspoon sherry or sherry flavoring

In saucepan, melt butter over low heat. Blend in flour, salt, curry powder and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute. 1 cup sauce.

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