Lucy’s Fruited Cream

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Preparation time: 15 min.
Chilling time: 1 hr.

For busy days, consider this dessert-rum-flavored cream, studded with fruits and nuts, spread with a lavish hand over cake slices. It combines eye appeal with ease of preparation. If preferred, you can use fresh fruit instead of canned, depending on the season.

For 4 servings you will need:

4 slices ready-made pound cake
1 can (10 oz.) pineapple chunks, well drained
1 can (6 oz.) Bing cherries, well drained.
1 banana, sliced
¼ cup coconut, optional
½ cup diced cranberry jelly
¼ cup chopped walnuts
1 cup whipping cream
2 Tbsp. powdered sugar
1 tsp. rum flavoring
Few drops red food coloring, optional

Preparation:

  1. In a bowl, combine pineapple, cherries, banana, coconut, if used, cranberry jelly and walnuts.
  2. Whip cream. Beat in powdered sugar, rum and a few drops of food coloring, if used, to a light shade of pink.
  3. Gently fold in fruit-nut mixture. Cover and chill. 1hr. to blend flavors.
  4. When ready to serve, spread mixture over cakes slices on individual serving plates.

Tips: For a more spirited flavor, blend in real rum, sherry or port wine.

For 2 servings: Half of the ingredients

For 8 servings: Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Eggs Buckingham

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2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Dash pepper
1¼ cups milk
1 3-ounce package sliced smoked beef, snipped (1 cup)
1 tablespoon butter or margarine
4 eggs
1 tablespoon milk
Dash salt
Dash pepper
4 large rusks, buttered (each about 4 inches in diameter)

In a 2-cup glass measure melt the 3 tablespoons butter or margarine in countertop microwave on high power for 35-40 seconds. Blend in all-purpose flour and dash pepper. Thoroughly stir in the 1¼ cups milk. Micro-cook, uncovered, 1 minute; stir. Cook 2 to 3 minutes more or till thickened and bubbly, stirring sauce ever 30 seconds. Stir in the snipped smoked beef; cover surface of sauce and set aside.

In 9-inch non-metal pie plate micro-melt the 1 tablespoon butter or margarine 30-40 seconds. In a small bowl beat eggs with the 1 tablespoon milk, dash salt, and dash pepper. Pour beaten egg mixture into pie plate with melted butter. Micro-cook, covered, 2½ to 3 minutes or till eggs are slightly softer than desired for scrambled eggs, stirring through entire mixture every 30 seconds.

Arranged butteres rusks on serving plate. Divide and spoon egg mixture over rusks; cover with beef sauce. Micro-cook, covered, 1 to 1¼ minutes for four servings or till heated through. Serve immediately. Makes 4 servings.

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

Chocolate Cupcake Faces

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4 squares unsweetened chocolate
2 cups sifted* all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup butter or margarine
1 cup sugar
4 eggs
6 tablespoons milk
1 teaspoon vanilla extract
1 cup finely chopped walnuts
1 pkg (6 oz) fluffy white frosting mix
Licorice laces
Candy corn
Life Saves
Semisweet chocolate pieces
Chocolate sprinkles

  1. Melt chocolate over hot, not boiling, water; remove from hot water; let cool.
  2. Preheat oven to 350F. Line 24 cupcake-pan cups (2½-by-1¼ inches) with paper liners.
  3. Sift flour with baking powder and salt. Set aside.
  4. In large bowl of electric mixer, at medium speed, cream butter with sugar until light and fluffy. Beat in eggs.
  5. At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla, melted chocolate, and walnuts.
  6. Fill cupcake two-thirds full. Bake 20 minutes or until top springs back when gently pressed with fingertip.
  7. Turn out on wire rack.
  8. Prepare frosting mix as label directs.
  9. Frost tops of cupcakes.
  10. Make faces with candies, as pictured.

Makes 24 cupcakes.

*Sift before measuring.

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

Reuben Bundles

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1 8-ounce can sauerkraut, drained and snipped
¼ teaspoon caraway seed
½ of a 12-ounce can (1 cup) corned beef, chopped
½ cup shredded process Swiss cheese (2 ounces)
1 tablespoon snipped parsley
2 frankfurters, thinly sliced
¼ cup chopped dill pickle
½ cup mayonnaise or salad dressing
2 tablespoons chopped green pepper
1 tablespoon chopped pimiento
1 tablespoon sliced green onion
1 tablespoon chili sauce
2 packages (8 rolls each) refrigerated crescent rolls
½ cup shredded American cheese (2 ounces)

Combine sauerkraut and caraway seed; set aside. Combine corned beef, Swiss cheese, and parsley; set aside. Combine franks and dill pickle; set aside. Combine mayonnaise, green pepper, pimiento, green onion, and chili sauce; mix well. Set aside.

Unroll crescent roll dough; form into 8 6×3½-inch rectangles by pressing perforated edges together. Spoon some of the corned beef mixture or frank mixture on half of each rectangle; stop with the sauerkraut, mayonnaise mixture, and shredded American cheese. Fold over other half of dough; seal edges with tines of fork. Or shape as desired, sealing filling inside dough. Place on ungreased baking sheet. Bake in 425° oven about 10 minutes or till golden brown. Makes 8 sandwiches.

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

Frosted “Button” Cookies

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3½ cups sifted* all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter or regular margarine, softened
2 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 cup finely chopped walnuts or pecans

FROSTING
4 cups confectioners’ sugar
½ cup butter or regular margarine, softened
1 teaspoon vanilla extract
4 to 5 tablespoons milk
2 squares (1-oz size) unsweetened chocolate, melted

Assorted colored frosting decorators, with writing tip

  1. Preheat oven to 375F. Sift flour with baking soda and salt.
  2. In large bowl, with electric mixer at medium speed, beat 1 cup butter until light. Gradually beat in brown sugar. Add eggs and 1 teaspoon vanilla; continue beating until light and fluffy
  3. At low speed, gradually beat in flour mixture until smooth. Add nuts; mix well.
  4. Drop dough by tablespoonfuls, 3½ inches apart, onto ungreased cookie sheets. Pat each into round about ¼ inch thick.
  5. Bake 10 to 12 minutes, or until lightly browned. Remove cookies to wire rack; cool.
  6. Make Frosting: In medium bowl, combine confectioners’ sugar, butter, vanilla, and milk; with electric mixer, beat until smooth and creamy. Remove 1 cup of frosting to small bowl. Add chocolate, and beat until well blended.
  7. Spread half of cookies with white frosting and other half with chocolate frosting, then write popular sayings on cookies, using different colors of decorators, as pictured. Makes 32.

*Sift before measuring.

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

Sukiyaki

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ingredients:

½ pound spinach
8 leeks, white parts only
2 onions
½ cup mushrooms
celery stalks
10 ounces bamboo shoots
1 pound 5 ounces slightly marbled beefsteak
3 Tablespoons peanut oil
4 eggs
For the sauce:
½ cup beef bouillon
½ cup soy sauce
4 teaspoons sake (Japanese rice wine)

instructions:

  1. Peel and wash all the vegetables. Chop the onions, mushrooms, celery, and bamboo shoots. Cut the meat into very thin slices.
  2. Prepare the sauce: Mix the bouillon, soy sauce, sake and sugar.
  3. At the table: Heat the oil in a pan. Add the onions and meat. Stir. Add the celery and mushrooms. Sprinkle with ⅓ of the sauce. Add the bamboo shoots and other vegetables, then another ⅓ of the sauce. Cook for 10 minutes and add the rest of the sauce. Cook for 5 more minutes and serve.
  4. Give each person a bowl containing a beaten egg yolk to be sued as a sauce to dip each morsel of meat or vegetable.

All preliminary steps of preparing the vegetables and sauce are done in the kitchen. The final cooking is done at the table in a chafing dish. In Japan, the frying pan is shallow and very large; the sukiyaki ingredients vary according to the season. Vermicelli is sometimes added.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Party Hamburgers

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Cooking time: 15 mins. frying, 25 mins. baking
Preparation time: 15 mins.
Main cooking utensil: either skillet or roasting pan
Oven temperature: 400-425°F.
Oven position: above center

For 8 people you need:
1 lb. ground beef
1 medium-sized potato
2 medium-sized onions
pinch mixed herbs
seasoning
1 egg
little fat
8 sandwich buns

Garnish:
rings raw onion
slices apple
lemon juice
olives
chopped scallions
yogurt
candied cherries
parsley

  1. Mix ground beef, grated potato, onions, herbs, seasoning, and egg together.
  2. Form either into round or square patties.
  3. Either fry in a little hot fat turning carefully or bake on a well-greased pan.
  4. Toast buns and butter if wished.
  5. Put the hamburgers on buns and keep warm until required – do not overcook otherwise they dry and toughen.
  6. Garnish with raw onion rings, slices of apple dipped in lemon juice, olives and candied cherries on toothpicks, chopped scallions, and yogurt (or mayonnaise) and parsley.

TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24.

TO VARY: Omit the grated raw potato and add a little flour to bind; add chopped parsley and little Worcestershire sauce.

TO STORE: Make beforehand, wrap in foil.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Saucy Apple Dumplings

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1 package (11 ounces) pie crust sticks
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 medium baking apples, pared and cored
Milk
Fluffy Swiss Sauce (below)

Heat oven to 425°. Prepare pastry for Two-Crust Pie as directed on package except- Roll into 14-inch square. Cut into four 7-inch squares. Cover pastry to prevent drying.

Mix sugar, cinnamon and nutmeg; roll apples in sugar mixture. Reserve leftover sugar mixture. Place 1 apple in center of each pastry square. Moisten edges of square; join corners on top of apple and pressed together as pictured. Pinch edges together; brush with milk. Place in ungreased baking pan 9x9x2 inches. Sprinkle remaining sugar mixture. Bake until apples are tender, about 35 minutes. Serve with Fluffy Swiss Sauce. 4 servings.

FLUFFY SWISS SAUCE
2 tablespoons butter or margarine, softened
½ cup powdered sugar
1 egg yolk
½ teaspoon vanilla
½ cup shredded Swiss cheese (about 2 ounces)

Beat butter, sugar, egg yolk and vanilla until light and fluffy. Stir in cheese.

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

Couscous

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ingredients:

1 cup chick-peas
1 pound carrots
½ pound turnips
1 small celery root
2 onions
1-2 pound chicken
2 pounds mutton neck, boned breast or shoulder, cut into pieces
4 tomatoes
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
2 cloves
1 pinch saffron
2 cups semolina
3 cups salt water
2 cups zucchini
1 Tablespoon oil
1 handful raisins (optional)
1 teaspoon harissa sauce

instructions:

  1. Soak the chick-peas for 24 hours, or use canned chick-peas (garbanzos).
  2. Peel, wash, and cut all the vegetables into large pieces. Chop the onions. Peel, seed, and quarter the tomatoes. Cut the chicken into 8 pieces.
  3. Place the mutton and chicken pieces in the bottom section of a couscous pot. Add the carrots, turnips, celery root, tomatoes, onions, chick-peas, they, bay leaf, cloves and saffron. Cover with water up to ¾ of the height of the couscous pot. Bring to a boil. Simmer continuously while preparing the semolina.
  4. Pour the semolina into a large, deep dish. Sprinkle, little by little, with 1 cup of salt water, mixing well with the hands to separate the grains. When the water has been absorbed, pour the semolina into the top section of the couscous pot. Do not cover. Leave for 30 minutes.
  5. Remove the dish of semolina from the pot. Wash the zucchini and cut into small pieces. Add to the broth in the bottom section. Knew the semolina as before, with the second cup of salt water. Leave for 20 minutes.
  6. Replace the semolina dish on top of the couscous pot and leave it for another 20 minutes. Remove and mix the semolina again with the third glass of salt water. Let it rest for 10 minutes.
  7. Add oil to the semolina and rub the grains between your fingers to grease the grains well. Return to the couscous pot and steam for 10 more minutes.
  8. Serve the semolina separately, mixed, if you like, with a handful of raisins that have been soaked for 2 hours. Serve the meat and vegetables in a large, shallow bowl, and the broth in a soup bowl with the chick-peas.
  9. Prepare a pungent sauce by mixing the harissa with a ladleful of broth.

A vegetable steamer can be used instead of a couscous pot if the holes are small and if the bottom section is deep.

THIS RECIPE SERVES 10 PEOPLE.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.