Hawaiian Stuffed Spareribs

Leave a reply

2 racks sparerbis (about 4 1/2 lb in all)

Stuffing
6 bacon slices, diced
1/2 cup chopped onion
1 cup chopped celery
1 can (1lb 4 1/2oz) crushed pineapple
1 egg
2 tablespoons chopped parsley
1 cup packaged stuffing mix
1 teaspoon seasoned salt

1/2 teaspoon ginger
1 teaspoon salt
4 lemon slices

1. Have butcher crack ribs into serving size pieces. Preheat oven to 450F. Wipe ribs with damp paper towels.

2. Place ribs on rack in shallow, open roasting pan. Roast 30 minutes. Pour off excess fat. Set ribs aside.

3. Reduce oven temperature to 350F.

4. Make Stuffing: In medium skillet, sauté bacon until crisp. Remove. Add onion and celery to drippings, sauté until onion is tender – about 5 minutes. Pour off fat.

5. Drain pineapple, reserving liquid. Set aside. In medium bowl, beat egg slightly. Add bacon, sautéed vegetables, pineapple, parsley, stuffing mix, and seasoned salt; toss lightly with fork.

6. Spread stuffing evenly over one rack of spareribs; cover with second rack; tie with string to secure. Sprinkle with ginger and salt, and arrange lemon slices on top. Return to rack in roasting pan.

7. Cover with foil. Roast 1 hour. Remove foil, and continue roasting 1 1/2 hours, or until tender, brushing often with reserved pineapple liquid.

8. To serve: With scissors, cut through spareribs. Remove to heated serving dish. Makes 4 to 6 servings.

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

Chicken Waikiki Beach

21 Replies

2 whole chicken legs and 2 whole chicken breasts
1/2 cup flour
1/3 cup salad oil or shortening
1 teaspoon salt
1/4 teaspoon pepper

Sauce
1 can (1lb, 4 oz) sliced pineapple
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube

1 large green pepper, cut crosswise in 1/4 inch circles

1. Wash chicken; pat dry with paper towels. Coat chicken with flour.

2. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arrange pieces skin sides up. Sprinkle with salt and pepper.

3. Meanwhile, preheat oven to 350F.

4. Make Sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 3/4 cups.

5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boiling, stirring constantly; boil 2 minutes. Pour over chicken.

6. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice.

Makes 4 servings.

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

Chicken Polynesian

Leave a reply

6 whole chicken breasts, split (5lb)
6 chicken legs and thighs (4lb)
3 cans (1lb, 1 oz size) fruits for salad
3/4 cup soy sauce
1 clove garlic, crushed
3 jars (8-oz size) sweet-and-sour sauce

1. Day before serving: Preheat oven to 350F. Wash chicken; pat dry with paper towels. Arrange, skin sides up, in large, shallow roasting pan.

2. Drain fruit, reserving syrup. Pour syrup and soy sauce over chicken. Add garlic. Bake, uncovered, basting often and turning chicken to brown all pieces, 1 hour, or until chicken is rich golden brown. Drain liquid into large saucepan.

3. Cover pan of chicken tightly with foil. Add sweet-and-sour sauce to liquid. Bring to boiling over medium heat; boil until sauce thickens and is reduced to 3 1/2 cups – about 40 minutes. Pour over chicken.

4. Refrigerate. covered, along with drained fruit, overnight.

5. Next day: About 1 1/2 hours before serving, preheat oven to 350F. Bake chicken, uncovered, 30 minutes, basting often. Add fruit. Bake, 30 minutes longer, or until piping hot, basting several times. Makes 12 servings.

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

Island Sweet-Sour Meatballs

1 Reply

1 beaten egg
1 cup soft bread crumbs
2 tablespoons chopped onion
2 tablespoons milk
3/4 teaspoon salt
1 pound ground beef
2 tablespoons shortening
1 8 1/4 ounce can pineapple slices
1 8-ounce can (1 cup) whole cranberry sauce
1/2 cup bottled barbecue sauce
1/4 teaspoon salt
Dash pepper
1/4 cup cold water
1 tablespoon cornstarch
1/2 cup green pepper strips
Hot cooked rice

In bowl combine egg, bread crumbs, onion, milk, and the 3.4 teaspoon salt. Add meat; mix well. Shape mixture into 24 one-inch meatballs (1 tablespoon each). In large skilled brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce, the 1/4 teaspoon salt, and dash pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir till thickened and bubbly. Add pineapple and green pepper. Simmer, covered, till pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.

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

Fonduloha

1 Reply

This salad in its own container comes from Hawaii, pineapple paradise of the world – made with the fruit that once only kings could afford.

2 fresh pineapples
2 1/2 cups cut-up cooked chicken or turkey
3/4 cup diced celery
3/4 mayonnaise or salad dressing
2 tbsp. chopped chutney
1 tsp. curry powder
1 medium banana, sliced
1/3 cup salted peanuts
1/2 cup flaked coconut
1 can (11 oz.) mandarin orange segments, drained

Select pineapples with fresh green leaves. Cut each pineapple lengthwise in half through green top, then cut in half again, making 4 pieces each with part of the green top. Remove fruit by cutting along edges with curved knife. Cut fruit into cubes, removing any eyes and fibrous core. Drain pineapple shells cut side down.

Combine cubed pineapple, the chicken and celery; cover and chill. Mix mayonnaise, chutney and curry powder; cover and chill. Just before serving, drain fruit mixture. Toss lightly with mayonnaise mixture, banana and peanuts; fill pineapple shells. Sprinkle with cocnut and garnish with mandarin orange segments. 8 servings.

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

Sangria

1 Reply

Recipe from Spanish Pavilion Restaurant, New York

1 bottle (1 pt. 7 oz) red Spanish table wine
2 tablespoons sugar
1 lemon, sliced
1/2 orange, slicked
2 oz Cointreau
2 oz Spanish brandy
12 oz club soda
24 ice cubes

1. In large pitcher, combine wine, sugar, lemon, and orange slices. Stir until sugar is dissolved. Stir in remaining ingredients.

2. Let stand 15 to 20 minutes

Makes 4 tall glasses

Raspberry Sauce

Recipe from The Ritz-Carlton Hotel, Boston

This luscious fruit topping is marvelous over vanilla ice cream, and is the crowning touch for the Floating Heart Ritz (Card 8b).

2 pkg (10-oz size) frozen raspberries, thawed
2 tablespoons cornstarch
1/2 cup currant jelly

Drain raspberries, reserving liquid. Add enough water to liquid to make 2 cups. In small saucepan, blend liquid with cornstarch. Bring to boiling over medium heat, stirring constantly; boil 5 minutes. Stir in jelly until melted. Remove from heat. Add raspberries. Refrigerate, covered, until cold.

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

Deauville & Eggs Tartar

1 Reply

Eggs Tartar

12 hard-cooked eggs
1/4 pound very fresh lean sirloin, ground twice
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons minced onion
2 tablespoons chopped parsley
1 dash Worcestershire sauce
1 dash hot sauce
Durkee’s Famous Dressing

Steak Tartar, the notorious raw beef dish made famous by New York’s perennially in “21 club,” is not a dish that appeals to the timid; yet even those who have reservations about sampling raw beef tend to find these stuffed eggs irresistible.

Durkee’s Famous Dressing is a traditional garnish for Steak Tartar and Eggs Tartar; if you cannot find it at your supermarket, make your own approximation of it by blending equal parts mayonnaise with Dijon mustard.

Peel hard-cooked eggs and slice lengthwise; remove yolks and salve for other use (good sprinkled over soup, salads, cooked green vegetables).

Mix together ground sirloin, raw egg yolk, salt, pepper, onion, parsley, Worcestershire sauce, hot sauce. Stuff eggs whites with mixture allowing 1-2 tablespoons tartar stuffing per egg half, depending upon size of egg.

Top each half with dollop of Durkee’s Famous Dressing; if desired, sprinkle pinch of crumbled cooked egg yolk on top of dressing for added interest.

Yield: 24 stuffed egg halves.

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

Floating Heart Ritz

2 Replies

Recipe from The Ritz-Carlton Hotel, Boston

3/4 cup sugar
3 egg yolks
Dash salt
1 cup crumbled almond macaroons
4 ladyfingers, split
2 tablespoons Grand Marnier
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Raspberry Sauce (Card 18b)
1/2 cup heavy cream, whipped
Chocolate curls

1. Line 7 inch (6 – to 7-cup), heart shaped mold with foil.

2. In small saucepan, combine sugar with 1/3 cup water. Bring to boiling over medium heat, stirring until sugar is dissolved. Boil gently, without stirring, to 230F on candy thermometer, or until a little of sugar mixture spins a thread when dropped from spoon.

3. In medium bowl, with portable electric mixer at medium speed, beat yolks and salt until light. Gradually beat in hot syrup, in thin stream, beating until mixture begins to cool – 2 minutes. Stir in macaroons. Refrigerate 30 minutes.

4. Sprinkle ladyfingers with Grand Marnier; set aside. Combine 1 1/2 cups cream with extracts; beat until stiff.

5. With rubber scraper, fold whipped cream into macaroon mixture. Turn half of mixture into prepared mold; cover with ladyfingers; pour in remaining mixture. Freeze until firm – about 4 hours. Make Raspberry Sauce.

6. To serve: Unmold frozen heart onto chilled shallow dish. Spoon sauce around. Decorate with whipped cream. Garnish with chocolate curls. Serves 10.

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

Coffee Jelly

1 Reply

3/4 cup sugar
3 envelopes unflavored gelatine
3 cups hot strong coffee
1 tablespoon lemon juice
Custard Sauce (below), or light cream

1. In a 2 quart saucepan, combine water and gelatine; mix well. Add coffee and 1 1/3 cups water.

2. Heat, stirring, until gelatine and sugar are dissolved. Remove from heat; stir in lemon juice.

3. Pour into 4 1/2 cup mold. Refrigerate until firm enough to unmold, 6 hours or overnight.

4. To unmold: Run small spatula around edge of mold; invert over serving platter; shake gently to release. If necessary place a hot, damp dishcloth over mold; shake again.

5. Serve with Custard Sauce or light cream.

Makes 6 to 8 servings.

Custard Sauce

1 1/2 cups milk
3 egg yolks
1/4 cup sugar
Dash salt
1/2 teaspoon vanilla extract

1. In top of double boiler, over direct heat, slowly heat milk, just until bubbles form around edge of pan.

2. With wire whisk, beat yolks with sugar and salt, to mix well. Slowly beat hot milk into egg yolk mixture.

3. Pour back into top of double boiler, and place over simmering water (water in lower part should not touch upper part). Cook 10 minutes, stirring constantly, until thin coating forms on metal spoon.

4. Immediately pour custard into bowl. Place sheet of waxed paper directly on the surface. Let cool 20 minutes.

5. Stir in vanilla. Refrigerate until well chilled.

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

Arty-Party

1 Reply

Ladybug Cake

It’s a rock painting party! Cut out invitations in the shape of an artist’s palette and find lots of round, smooth rocks, brushes, paints and paper towels. Use the Ladybug Cake as a model and eat it later! The rocks go home with each guest for paperweights or doorstops.

Heat oven to 300°. Grease and flour 1 1/2 quart round baking dish. Prepare our pound cake mix ad directed on package except — pour batter into baking dish. Bake 1 hour 5 to 10 minutes or until wooden pick inserted in center comes out clean. Cool cake 10 minutes; remove from dish. Prepare our fluffy white frosting mix as directed on package.

Place cake flat side down on serving plate or tray. Frost cake. Make face on side of cake, using black gumdrop slices for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae.

For colored shell of ladybug, sprinkle red sugar over cake about 2 inches from curved edge of face. Place black gumdrop slices for spots on shell; use black shoestring licorice for stripe across center of shell.

Serve Tinted Milk with the Ladybug Cake. Young artists will love it. Brighten each 8-ounce glass of milk by adding 1 tablespoon honey and 1 tablespoon grape or orange juice. Stir thoroughly and serve at once.

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