Sardine Filled Pastry Roll

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Convenient tinned luncheon sardines combine with hard-cooked eggs to make a tasty filling inside a quickly prepared flaky pastry. Serve in slices with or without a dollop of sour cream.

For 8 to 10 appetizer portions you will need:
1 1/2 cups all-purpose flour
1/2 cup butter or margarine
3/4 cup creamed cottage cheese
1 to 2 Tbsp. ice water

Filling:

2 cans (8 oz each) luncheon sardines, drained
3 hard-cooked eggs, peeled and sliced
1 green onion,finely minced
1 Tbsp. fresh lemon juice
2 tsp. dried dill weed
1 tsp. salt

Glaze:
1 egg
2 Tbsp. milk
Sour cream optional

Preparation:

1. To prepare pastry, measure flour into mixing bowl. Using a pastry blender, cut in butter until the size of split peas.

2. Add the cottage cheese and stir with fork until it is evenly mixed into the flour. If necessary, sprinkle with enough water to make pastry hold together in a ball. (Amount varies depending on moistness of cottage cheese you use.) Shape into a ball, wrap in plastic wrap and chill 20 min.

3. Roll pastry out to make a 12-by-16-inch oval. Transfer onto greased baking sheet.

4. Position the filling lengthwise on one-half of the pastry. Layer sardines, eggs and onion, making 3 layers of sardines with eggs between. Sprinkle with lemon juice, dill and salt.

5. Fold other portion of pastry over filling, making a half-oval-shaped pie. Trim edges and seal.

6. Roll out trimmings and cut into strips using a fancy cutter. Mix egg and milk. Brush over pie. Place trimming strips over pie. Brush with egg mixture.

7. Bake at 400°F for 25 min. To serve, cut into slices. Serve hot, warm or at room temperature with a dollop of sour cream, if desired.

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

Cucumber Ring Supreme

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2 tablespoons sugar
2 envelopes unflavored gelatin
3/4 teaspoon salt
2 1/2 cups water
1/4 lemon juice
1/2 medium cucumber, thinly sliced
1 8-ounce package cream cheese, cubed and softened
1 cup mayonnaise or salad dressing
6 medium cucumbers
1/4 cup snipped parsley
2 tablespoons finely chopped onion

In medium saucepan combine sugar, unflavored gelatin, and salt; stir in the water. Cook and stir till gelatin is dissolved. Stir in the lemon juice. Measure 3/4 cup mixture; chill till partially set. Arrange cucumber sliced in bottom of 6 1/2 cup ring mold; pour the partially set gelatin over cucumbers. Chill till almost firm. Meanwhile, beat remaining hot gelatine mixture into cream cheese with rotary beater till mixture is smooth. Beat in mayonnaise or salad dressing. Halve the 6 cucumbers and scrape out seeds; grind with fine blade of food grinder, or finely shed. Measure 2 cups drained ground cucumber. Fold into cream cheese-gelatin mixture along with parsley and onion. Pour over almost-firm gelatin in mold. Chill till firm. Unmold onto salad greens, or trip plate with watercress, if desired. Fill center of ring mold with cherry tomatoes, if desired. Makes 8 to 10 servings.

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

Caramel Flan

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4 eggs, slightly beaten
1/3 cup caramel ice-cream sundae topping
Dash salt
1 teaspoon rum flavoring
2 1/2 cups milk, scalded
6 to 8 teaspoons caramel ice-cream sundae topping

Heat oven to 350°. Blend eggs, 1/3 cup caramel topping, the salt and rum flavoring; gradually stir in milk. Place 1 teaspoon caramel topping in each of six to eight custard cups; pour custard over topping.

Place cups in baking pan, 13 x 9 x 2 inches; pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comeso ut clean.

Remove cups from water; chill custard in cups at least 3 hours. Run knife around edges; dip bottoms of cups into hot water and unmold onto dessert dishes. 6 to 8 servings.

This smooth light custard is the classic dessert to serve after a hot and spicy Mexican main dish.

©Copyright 1973 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Plank Baked Turbot

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3 pounds turbot fillets
1/4 cup lemon juice
Salt and pepper
2 cups Dry Instant Mashed potatoes
1 box frozen mixed vegetables
Paprika

Set oven temperature at 500° or “Broil.” Pour lemon juice on fish; season with salt and pepper and paprika. Place fish in greased broiler pan and broil about 4 inches from heat – 8 to 10 minutes or until fish flakes easily when tested with a fork. Carefully transfer fish onto a plank. Meanwhile, prepare instant potatoes according to package directions. Using pastry decorator, spread potatoes around plank, forming 6 cups for vegetables. Cook vegetables according to package directions; drain well and place in decorated cups. Place plank in broiler for 3 to 4 minutes to lightly brown. Serve with lemon wedges and tartar sauce.

Serves 6
Preparation time 50 Min.
Approximate calories per serving: 300

Suggested Menu
Plank Baked Turbot
Tossed Green Salad
Mashed Potatoes
Mixed Vegetables
Apple Betty

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

Spooks ‘N Goblins Party

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Black Cat Cupcakes

Carve a pumpkin, play spooky games or come for an early supper and go on “tricks-or-treats” together. Masks or made-up faces and costumes are essential for this party.

Bake any flavor of our layer cake mixes in paper baking cups as directed on package. Prepare our fluffy white frosting mix as directed on package, or Fluffy Frosting (below). Tint orange with 1 to 2 drops each red and yellow food color. Frost cupcakes.

Decorate each with a gumdrop cat: Slice 1-inch black gumdrops horizontally into 3 slices. Use small rounded slice for head, largest slice for body; cut tail and ears from third slice.

Fluffy Frosting

2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Serve Witches Cauldron Soup (any vegetable soup) from a large bowl set inside a kettle covered with black paper. If served in mugs, children can drink broth and spoon out vegetables.

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

Jelly Bean Circus Cake

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1 pkg yellow cake mix
1 pkg (5 3/4 ox) fluffy white frosting mix
1/4 cup maraschino-cherry juice
10 animal crackers
Pastel-color jelly beans
Multicolor wafers
Cardboard circle, 3 1/4 inches in diameter, covered with yellow construction paper
6 colored candy sticks
1 name flag made of pink construction paper
Wooden toothpicks
8 pink or white candles

1. Prepare cake batter as package label directs. Preheat oven as directed. Make cake following instructions for 2 (9-inch) layers. Cool in pans, 10 minutes.

2. To turn out of pans, carefully run spatula or paring knife around edge of pan, to loosen cake. Invert over wire rack; shake gently; lift off pan. Let cool completely.

3. Prepare frosting mix, following directions on package. Measure 1/4 cup maraschino-cherry juice from bottle of cherries; use juice in frosting for half the water called for.

4. Place a cake layer on serving plate. With spatula, spread about 1/3 cup frosting. Place second layer on top. Frost cake all over top and around side, with rest of frosting.

5. Place animal crackers around side of cake as pictured.

6. Decorate side of cake with jelly beans and wafers.

7. Measure cardboard, and cut out circle. Cover with yellow paper. Insert candy sticks in circle. Cover with yellow paper. Insert candy sticks in circle, the arrange candy sticks in frosting, to make it look like a tent.

8. Attach name flag to toothpicks with glue, then stick flag into center of cardboard circle. Insert candles.

Makes 10 to 12 servings.

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

Sunday Supper Soup

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Meatballs
1 1/2lb ground beef chuck
1 egg, slightly beaten
1/2 cup soft breadcrumbs
1/4 teaspoon salt
1 tablespoon chopped parsley

2 tablespoons butter or margarine
1 can (10 1/2-oz) condensed beef broth, undiluted
1 can (1lb, 12 oz) tomatoes, undrained
1 envelope (1 3/8 oz) dry onion soup mix
2 cups (4 or 5) sliced pared carrots
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon pepper
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf

1. Make Meatballs: In medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs, salt, and parsley; mix lightly. With hands, lightly shape into 24 balls.

2. In hot butter in 5-quart Dutch oven, sauté meatballs, a singly layer at a time, until browned on all sides. Drain off fat. Set meatballs aside.

3. In same Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil, and bay leaf. Bring to boiling, then reduce heat and simmer, covered, but stirring occasionally, to break up tomatoes, 30 minutes. Add meatballs and simmer 20 minutes longer.

4. Serve in tureen or individual bowls. Garnish with chopped parsley, if desired. Makes 6 servings; about 2 quarts.

A Light Sunday Supper
Sunday Supper Soup
Warm French Bread Butter
Cheeses Fresh Fruit
Milk Coffee Beer

©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Creamy Mushroom Soup

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Here is a soup with silken elegance that makes it appropriate for the first course of a special dinner. Or treat your family to a Sunday night supper of this sherry scented soup, with warm crusty bread and sliced ham or other cold meat.

For 4 servings you will need:
1 lb small whole mushrooms (quartered, if large)
6 Tbsp butter or margarine
1 medium onion, finely chopped
2 Tbsp. all-purpose flour
1 tsp salt
1/4 tsp dried thyme leaves
2 tsp catsup
3 cups chicken broth, canned or homemade
1 cup half-and-half
1 egg
1 Tbsp. lemon juice
2 Tbsp. dry sherry

Preparation:
1. Sauté mushrooms in heated butter in a 3-to-4 quart saucepan until lightly browned. Remove and reserve about 1/3 of the mushrooms.

2. To mushrooms in pan, add onino. Cook until limp and golden. Mix in flour, cooking until bubbly. Add salt, thyme and catsup. Remove from heat. Gradually mix in broth.

3. Cook, stirring, until soup boils gently. Reduce heat. Cover and simmer 15 minutes. WHirl soup, half at a time, in blender until smooth. Return to saucepan.

4. Stir in half-and-half. Heat until soup steams. Beat egg with lemon juice in a small bowl. Stir in small amount of hot soup. Pour egg mixture into remaining soup.

5. Mix in reserved mushrooms. Cook, stirring, until very hot (do not boil). Mix in sherry. Salt to taste.

For 2 servings:
Half of the ingredients
For 8 servings:
Double the ingredients. Use only 5 1/2 cups chicken broth

©MCMLXXXIV. My Great Recipes. All rights reserved. Printed in Holland.

Coconut Cake

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1 pkg (18 1/2oz) yellow cake mix

Filling
1 pkg (3 1/4 oz) vanilla pudding and pie filling mix
1 1/2 cups milk
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1 can (3 1/2 oz) flaked coconut

Frosting
3 3gg whites
1/3 cup light corn syrup
3/4 cup sugar
Dash salt
1/8 teaspoon cream of tartar

1. Prepare cake batter. Bake as label directs in 2 (9-by-1/2-inch) layer cake pans; cool. Make Filing: Make pudding as label directs, using 1 1/2 cups milk.

2. Pour into medium bowl; place waxed paper directly on surface. Refrigerate until well chilled – at least 2 hours.

3. In small bowl, combine heavy cream, sugar, and vanilla extract. With portable electric mixer, beat at medium speed just until stiff. Fold into pudding with 3/4 cup coconut. Refrigerate.

4. Make Frosting: In top of double boiler, combine egg whites, corn syrup, sugar, salt, and cream of tartar. Cook over boiling water (water should not touch double-boiler top), beating with portable mixer until soft peaks form when beater is raised – about 4 minutes.

5. Remove from boiling water. Beat 2 minutes, until thick.

6. To assemble: With sharp knife, split layers to make 4. Place layer, cut side up, on plate; spread with one-third of filling. Top with second layer, cut side down; spread with one-third of filling. Add third layer, cut side up; spread filling. Top with last layer.

7. Frost cake; sprinkle with rest of coconut. Refrigerate. Serves 10.

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

Parsleyed Ham

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Cubed ham set in a wine-broth and served on butter lettuce is a delightful summer luncheon dish. Serve with crisp rolls and crackers and a mild cheese.

For 4 servings you will need:
2 cups diced ham, trimmed of all fat
1/2 cup parsley, chopped
1/4 cup green onion, chopped, optional
1 cup chicken broth
1/2 cup dry white wine
1/8 tsp. white pepper
1/4 tsp. dried tarragon leaves
1 Tbsp. unflavored gelatin
Lettuce leaves
Dijon-style mustard

Mustard Sauce: Mix 1/4 cup Dijon-style mustard with 1/4 cup chopped gerkin pickles

Tip: All chicken broth can be used in place of broth-wine mixture.

Preparation:
1. The ham can be cubed if larger pieces are desired. Add green onions, if used, to ham.

2. Heat the broth, wine, pepper, and tarragon.

3. Add ham mixture and simmer for a few minutes.

4. Reserve broth. Mix parsley and ham together. Dish the ham into 4 individual serving cups (large custard cups work with or 4″ ramekins.)

5. Soften gelatin in small amount of water. Stir into broth, making sure it dissolves. Cool slightly until syrupy.

6. Pour equal amounts of broth over each ramekin. Cover and chill thoroughly.

7. Unmold onto lettuce. Serve with mustard sauce.

Good served with: Stoned wheat crackers, French rolls, mild cheese and white wine, if desired.

©MCMLXXXV My Great Recipes® All Rights Reserved. Printed in Holland.