Broiled Salmon Steaks

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Grease broiler pan or line pan with aluminum foil and grease foil. Wipe 4 salmon steaks, 1 inch thick, with damp, clean cloth; sprinkle lightly with salt, pepper and paprika and brush with melted butter. Place steaks on broiler pan. Broil 3 inches from heat, turning once, 8 to 10 minutes or until fish flakes easily with a fork. Brush frequently with more butter. Serve with Fish Steak Sauce (see below). Makes 4 servings.

Fish Steak Sauce

1 cup dice cucumber
Water
2 tablespoons butter or margarine
2 tablespoons flour
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated onion
1/2 teaspoon salt
Dash pepper

Cook cucumber in 1/2 cup water until tender. Drain; reserve liquid. Melt butter in a saucepan; blend in flour. Measure reserved liquid; add enough water to make 1 cup. Slowly add and stir liquid into flour mixture. Cook mixture until thickened, stirring constantly. Add remaining ingredients; blend well. Add cooked cucumber. Makes about 2 cups.

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

Cherry Pineapple Bologna

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1 pound ring bologna
Cherry Pineapple Glaze (Below)
Potato Buds instant puffs (enough for 4 servings)

If necessary remove casing from bologna; arrange bologna in ungreased 9-inch pie pan. Cut ring diagonally at 2-inch intervals, being careful not to cut completely through. Separate cuts and spoon in part of glaze. Spread remaining glaze on top.

Heat oven to 400°. Prepare Potato Buds instant puffs as directed on package. Mound potatoes in center of ring. Bake 20 minutes or until potatoes are light brown. 4 servings.

Cherry Pineapple Glaze

1/2 cup crushed pineapple
1/4 cup coarsely chopped maraschino cherries
1/4 cup light corn syrup
2 tabelspoons white vinegar
1/4 teaspoon cloves
2 drops red food color
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch

Heat pineapple, cherries, corn syrup, vinegar, cloves and food color to boiling, stirring occasionally. Reduce heat; simmer 15 minutes. Blend water and cornstarch; stir into fruit. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

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

Daiquiri & Salmon Cream in Pumpernickel Well

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1 unsliced loaf round pumpernickel bread (about 1 pound)


Salmon Cream:
1/2 pound smoked salmon
1 package (8-oz size) cream cheese
1/2 cup milk
2 tablespoons chopped chives
2 tablespoons chopped pimiento
1/4 teaspoon dillweed
1 tablespoon lemonjuice
1 dash hot sauce
1 teaspoon Worcestershire sauce
2 tablespoons drained capers
1/2 teaspoon freshly ground pepper

Prepare Pumpernickel Well: With sharp knife, cut circle out of center of bread, leaving narrow, firm ring of bread to use as container for Salmon Cream. Slice removed circle of bread into thin bread pieces.

Combine salmon, cream cheese, milk, chives, pimiento, dillweed, lemon juice, hot sauce, and Worcestershire sauce in electric blender or food processor and puree. Scoop mixture into Pumpernickel Well. Garnish with capers and pepper. Serve with sliced pumpernickel pieces.

Yield: About 2 cups spread.

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

Aspic Glazed Lamb Loaf

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1 pound cooked lamb cut into 1/4 inch pieces
1/2 cup tomato puree
1/4 cup very finely chopped celery
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 envelope unflavored gelatin
1 1/2 cups chicken bouillon
4 radishes, sliced
1 medium green pepper, cut in strips
1 jar (4 ounces) pimentos, cut in strips
Parsley

ADVANCE PREPARATION: Place lamb in blender container, and process at high speed or put through grinder twice. Combine tomato puree, celery, curry powder, salt and garlic powder. Add to lamb; mix well. Shape mixture into loaf in baking pan. Bake at 300°F (slow oven) for 30 minutes. Cool. Soften gelatin in chicken bouillon in saucepan. Stir over low heat until gelatin is dissolved. Chill in refrigerator until syrupy. Spoon a thin layer of gelatin over cooled lamb loaf. Chill in refrigerator until gelatin sets. Add a second layer of gelatin. Chill again. repeat until loaf is thickly coated with aspic. Arrange sliced radishes, green pepper strips, and pimento strips in attractive design on top of loaf. Spoon remaining gelatin over vegetables. Chill until gelatin is firm.

FINAL PREPARATION: Serve garnished with parsley. Divide evenly. Makes 4 luncheon servings.

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

Beef Malabar

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Curry fans will enjoy this spicy beef dish from the Malabar Coast, a region of South India. Raisin-Almond Rice complements the curry.

For 4 servings you will need:
1 lb rump or round steak
1 medium onion, minced
1 clove garlic, minced or pressed
2 Tbsp. oil
1 tsp tumeric
2 tsp. coriander
1/4 tsp. black pepper
1/2 tsp. each ginger, dry mustard, and cumin
2 Tbsp. all-purpose flour
1 tsp. grated lemon rind
2 Tbsp. lemon juice
1 can (10 3/4 ox) beef broth
Raisin-Almond Rice (recipe follows)

Preparation
1. Cut off any visible fat from beef. Cut into 1/4-inch strips about 2 inches long. (For ease in slicing, partially freeze beef before slicing)

2. Saute onion and garlic in the oil in heavy saucepan or skillet. Add spices and saute a few minutes.

3. Coat beef with the flour. Add to saucepan and brown lightly. Add lemon rind, lemon juice and broth.

4. Bring to boiling. Cover and simmer 25 to 30 min. or until meat is tender, stirring occasionally. Serve with the Raisin-Almond Rice.

Raisin Almond Rice: Saute 3/4 cup long-grain rice and 1 minced small onion in 1 Tbsp. butter or margarine until golden. Add 2 cups boiling water, 1/2 cup raisings and 3/4 tsp. salt. Bring to boiling. Cover and simmer 10 min or until rice is tender. Transfer to serving dish. Sprinkle with 1/4 cup toasted slivered almonds and chopped parsley if you wish. Sprinkle lightly with paprika.

©MCMLXXXIV My Great Recipes. All Rights Reseved. Printed in Holland.

Soft Whole Wheat Pretzels

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3 cups all-purpose flour
1 1/2 tablespoons sesame seed, toasted
1 package active dry yeast
2 1/2 cups milk
1/2 cup sugar
1/4 cup cooking oil
1 1/2 teaspoons salt
3 cups whole wheat flour
1 slightly beaten egg white
1 tablespoon water
Coarse salt or sesame seed, toasted

In mixer bowl combine 2 cups of the all-purpose flour, the 1 12/ tablespoons sesame seed, and yeast. In saucepan heat milk, sugar, oil and the 1 1/2 teaspoons salt just till warm (115° to 120°). Add to dry mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (about 5 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise till double (about 50 minutes). Punch down; turn out on floured surface. Cover; let rest 10 minutes.

Roll to a 12 x 12 inch square. Cut into strips 12 inches long and 1/2 inch wide. Roll each to a rope 16 inches long. Shape into pretzels by forming a knot and looping ends through. Let rise, uncovered, 20 minutes. Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower 1 or 2 pretzels at a time into the boiling water; boil 1 minute on each side. Remove with slotted spoon to paper toweling; pat dry. Arranged 1/2 inch apart on well-greased baking sheets. Brush with mixture of egg white and the 1 tablespoon water. Sprinkle lightly with coarse salt or sesame seed. Bake in 350° oven about 25 minutes or till golden brown. Makes 24 pretzels.

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

Green Tomato Pie

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Pastry for Two-Crust Pie (below)
1 1/4 cups sugar
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium green tomatoes, peeled, sliced and slices cut into fourths (about 4 cups)
Grated peel and juice of 1 lemon (about 1 teaspoon grated peel and 3 tablespoons juice)
1 tablespoon butter or margarine

Heat oven to 425°. Prepare Pastry for Two-Crust Pie. Mix sugar, flour, salt, cinnamon and nutmeg in medium bowl. Add tomatoes, lemon peel and juice; toss. Turn into pastry-lined pie plate; dot with butter. Cover with top crust; seal and flute. Cover edge with 2-3 inch wide strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake until golden brown, 35 to 45 minutes. Serve warm.

Pastry for Two-Crust Pie

Cut 2/3 cup plus 2 tablespoons shortening into 2 cups all-purpose flour* and 1 teaspoon salt. Add 4 to 5 tablespoons cold water, 1 tablespoon at a time, mixing until pastry almost cleans sides of bowl (1 to 2 tablespoons of water can be added if necessary.) Gather pastry into a ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll 1 round 2 inches larger than inverted 9-inch pie plate. Fold in quarter ans place in plate as pictured. Unfold and ease into plate. Roll second round. Fold into quarters; cut slits so steam can escape.

*If using self-rising flour, omit salt.

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

Potato Puffs & Beef

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2 tablespoons oil
1 1/2 pounds sirloin or round steak, cut in 3x1x1/2 inch strips
1/2 cup chopped onions
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon ground thyme
8 ounce can tomato sauce
1/2 cup Burgundy wine
2 cups mashed potatoes
2 tablespoons finely chopped green onions or chives
1/3 cup grated Parmesan cheese
1/4 cup butter or margarine, melted
1 egg
Salt and pepper

In a large skillet, brown meat and onions. Add garlic, salt, pepper, basil, thyme, tomato sauce and wine; cover and simmer 30 minutes until meat is tender. Heat oven to 375°. Mix mashed potatoes, green onions, cheese, butter and egg. Season with salt an pepper. Place meat mixture in a casserole. Shape potato mixture into balls and place around top edge of the casserole. Bake 20 to 25 minutes – until potato puffs are golden brown.

Serves 4 to 6
Preparation Time 1 1/4 HR
Approximate calories per serving… 350

Suggested Menu
Potato Puffs and Beef
Dilled Carrots
Garden Salad
Cherries Jubilee

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

Jumbo Cornburger

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2 beaten eggs
1 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
Dash pepper
1 1/2 pounds ground beef
1 beaten egg
1 12-ounce can whole kernel corn
1/2 cup medium-coarse cracker crumbs
1/4 cup diced green pepper
1/4 cup chopped onion
2 tablespoons chopped pimiento
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1 medium tomato, peeled and cut into wedges
1/2 cup shredded American cheese (2 ounces)

Combine the 2 eggs, tomato sauce, Worcestershire, 3/4 teaspoon salt, and pepper. Add beef; mix well. Spread half the meat mixture in an 8x 1 1/2 inch round baking dish or a 8x8x2 inch baking dish. Combine the 1 egg, corn, cracker crumbs, green pepper, onion, pimiento, 1/2 teaspoon salt, and sage. Spoon over meat. Cover with remaining meat mixture. Bake in 375° oven for 1 hour. The last 5 minutes, arrange tomato on top and sprinkle with cheese. Makes 6 servings.

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

Snowy Owl Cake/Clown Cake

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Snowy Owl Cake

Prepare 1 package (18.5 ounces) yellow cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large try or paper-covered board. Measure 1 short end of cake; place wooden pic in center. Measure 4 inches down sides of cake from marked end; place picks in both sides. Cut and arrange cake and cake pieces as pictured.

Prepare 1 package (7.2 ounces) fluffy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with candy corn and gumdrop slices as pictured. Use back of spoon to towline wings and swirl feathers.

Clown Cake

Prepare 1 package (19 ounces) orange cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large tray or aluminum foil-covered cardboard. Measure short ends of cake; place wooden picks in centers. Measure 6 inches down sides of cake from 1 marked end; place picks in both sides. Cut and arrange cake pieces as pictured.

Prepare 1 package (15.4 ounces) creamy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with gumdrops and candy-coated chocolate candies.

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