Company Dinner

2 Replies

Carrousel Salad

1 can (1 lb. 1 oz.) fruit cocktail
1 package (3 oz.) Jell-O Gelatin, any flavor
1 cup boiling water
1/4 cup lemon juice or water
1/4 cup maraschino cherries

Drain fruit cocktail, measuring syrup; add water to syrup to make 3/4 cup. Dissolve gelatin in boiling water. Add syrup and lemon juice; chill until thickened. Stir in fruit. If desired, place cherries in molds to form carrousels. Pour gelatin into individual molds or a 1 quart mold. Chill until firm. Unmold on crisp greens. Makes about cups or 6 servings.

Barbecue Bean-Bacon Dip

Blend 1/2 cup Open Pit Barbecue Sauce with 1 can (10 1/2 oz.) condensed bean and bacon soup. Serve as a dip with crackers, corn chips, and crisp vegetables. Makes 1 2/3 cups.

Chocolate Mint Roll

3/4 cup sifted Swans Down Cake Flour
1/2 teaspoon Calumet Baking Powder
1/2 teaspoon salt
5 eggs, at room temperature
3/4 cup plus 2 tablespoons sugar
2 1/2 squares Baker’s Unsweetened Chocolate
1/4 cup cold water
1/4 teaspoon baking soda
Peppermint Whip (card 10)

Sift flour, baking powder and salt. Beat eggs until thick, light. Gradually beat in 3/4 cup sugar. Add flour all at once; blend gently. Melt chocolate; stir in water, soda, and remaining sugar until thick. Quickly add to batter. Pour into 15 x 10-inch jelly roll pan – greased, lined with wax paper, greased again. Bake at 350° for 18 to 20 minutes. Invert on towel sprinkled with confectioners’ sugar, remove paper, trim, roll towel with cake. Cool 30 minutes. Remove towel, fill with Peppermint Whip, and reroll. Chill.

General Foods Corporation. Printed in U.S.A. 1st Edition 1967

Baked Stuffed Salmon

10 Replies

1 whole salmon (3-4 pounds)
Salt and pepper
3 tablespoons lemon juice
3/4 cup shredded carrots
1/2 cup shredded onion
1/2 cup finely chopped celery
3 cups cooked rice
Lemon slices

Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges.

Serves 6 to 8
Preparation time: 2 to 2 1/2 HR.
Approximate calories per serving: 340

Suggested Menu
Tossed Green Salad
Baked Stuffed Salmon
Buttered Brussels Sprouts
Whipped Fruit Gelatin
Rice Stuffing

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

Loving Cup and Rolled Salmon-Sorrel Soufflé

1 Reply

Rolled Salmon-Sorrel Soufflé

1/2 cup (1 stick) butter
2/3 cup all-purpose flour
3 cups boiling milk
1/2 teaspoon salt
1 dash hot sauce
6 eggs
1/2 cup grated Parmesan cheese
1 cup puréed sorrel* or spinach
2 tablespoons fresh chervil leaves, or 2 teaspoons dry chervil
4 cups cooked salmon, flaked
1/4 cup grated Parmesan cheese
Paprika

Preheat oven to 425 F. Melt 1/2 cup butter in heavy saucepan; stir in flour; cook over low heat 2-3 minutes, stirring constantly; pour in boiling milk, salt, and hot sauce; beat vigorously with wire whip until quite thick and creamy.

Remove from heat and divide sauce in half. Butter jelly-roll pan, 11″ x 17″ x 1″ and line with wax paper, leaving 2-inch overlap at each end; butter top of paper and dust with flour. Separate eggs. Beat yolks into 1/2 sauce mixture 1 at a time; beat in 1/2 cup cheese and 1/4 cup of the sorrel; beat in chervil. Beat egg whites until soft peaks form. Fold gently into sorrel sauce; spread out on wax paper on baking sheet; bake 15 minutes or until golden, puffed, and springy. Remove; lay sheet of wax paper on top and invert; unmold; peel off bottom paper.

Stir salmon and remaining 3/4 cup puréed sorrel into reserved 1/2 of sauce, thinning with milk if sauce seems too thick; spread 1/2 of sauce over soufflé ; using wax paper as guide, roll up jelly-roll style and transfer to serving platter; cover top of roll with remaining sauce; sprinkle with cheese and paprika and place under broiler 2-3 minutes, or until cheese is bubbly.

Yield: 9-12 servings

*About 1 pound fresh sorrel leaves, cooked.

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

Cottage Cheese-Salmon Salad

Leave a reply

If you wish, use a pretty mold for this salad that is molded in 2 layers. It makes a nice luncheon salad for entertaining.

For 1 loaf, 4 servings, you will need:

1 pkg unflavored gelatin
1/4 cup cold milk
1 1/2 cups (12 oz carton) creamed cottage cheese
1/2 tsp. dried dill weed
1/2 tsp. instant minced onion
1 can (16 oz) red salmon, flaked, bones and skin removed
1/2 cup sour cream
1/4 cup minced celery
1 1/2 tsp. lemon juice
2 Tbsp. cold water
Crisp lettuce and tomato wedges for garnish

Preparation

1. In top half of double boiler; soak half the gelatin in milk for 2 min. until softened. Place over hot water. Heat until gelatin dissolves. Combine with the cottage cheese, dill and onion.

2. Pour into lightly oiled 1-quart salad mold or loaf pan. Place in freezer to chill about 10 min. or until partially firm.

3. Combine salmon, sour cream, celery and lemon juice. In top of double boiler, soak remaining gelatin in 2 Tbsp. cold water until softened. Place over hot water to dissolve. Add salmon mixture.

4. Pour over partially firm cottage cheese layer. Cover and chill 2 to 3 hrs. or until entirely firm.

5. To serve, unmold onto a lettuce-lined serving platter. Garnish with tomato wedges.

Tips: This salad can be prepared a day in advance of serving. A lightly oiled mold makes unmolding easier. Most salads cling to the mold because of a vacuum formed between the salad and the mold. Loosen by inserting a thin knife blade between mold and salad. If that fails, dip mold into warm, not hot, water and invert on to serving dish.

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

Pear-Limeade Molds

5 Replies

2 envelopes unflavored gelatin
1/2 cup cold water
2 pears, peeled, halved, and cored
2 cups water
1/4 cup sugar
1 6-ounce can frozen limeade concentrate
Dash salt
Green food coloring
4 whole maraschino cherries
Endive
Mayonnaise or salad dressing
Chopped pecans

Soften gelatin in 1/2 cup cold water; set aside. In saucepan combine pear halves, the 2 cups of water, and the sugar; bring to boiling. Reduce heat, cover, and simmer 5 to 6 minutes or till pears are tender. With slotted spoon, remove pears to a bowl; cover and refrigerate. Stir softened gelatin into hot pear liquid, stirring until dissolved. Add limeade concentrate, salt and a few drops of green food coloring to gelatin mixture. Pour 1/3 cup of gelatin mixture into each of 4 flared water goblets or tall individual molds. Chill till almost set; chill remaining gelatin till partially set. Add a pear half, narrow end down, to each goblet, tucking a maraschino cherry into each. Cover pears with remaining gelatin. Chill till firm. Unmold onto plates, flared end down. Garnish with endive. Spoon some mayonnaise or salad dressing atop and sprinkle with chopped pecans. Make 4 servings.

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

Paper Bag Party

2 Replies

Pink Popcorn Surprises

7 cups popped corn
3 cups miniature marshmallows
2 tablespoons butter or margarine
1/4 teaspoon salt
Few drops red food color
8 to 10 lollipops

Measure popped corn into large buttered bowl. In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth. Stir in food color.

Pour mixture over corn in bowl; toss gently to coat. With buttered hands, quickly shape mixture around lollipops into 3 inch balls. 8-10 balls.

Small bags are handy, too, for take-home favors. Label one for each guests ahead of time so prizes, treats and favors don’t get lost.

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

Froupe and Anchovy Meatballs

1 Reply

Anchovy Meatballs

1 pound lean ground beef
1/4 cup chopped onion
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon dry mustard
1/2 cup bread crubms
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
30 anchovy fillets
1/2 cup prepared brown mustard
Watercress sprigs

Preheat oven to 350 F. Mix together ground beef, onion, thyme, oregano, dry mustard, bread crumbs,milk, egg, salt, pepper, and nutmeg. Beat well, Form into 30 meatballs about the size of a walnut.

Drain anchovy fillets and rinse lightly with cold water to remove excess saltiness. Wrap fillets around meatballs and secure with toothpicks. Top each meatball with dollop prepared brown mustard.

Arrange on a baking sheet. Place in oven and bake 25 minutes. Remove from oven and drain on paper towels. Arrange on serving platter and garnish with watercress.

Anchovy Meatballs Swedish Style

Follow above recipe but add 1/2 cup dairy sour cream to meat mixture; top prepared meatballs with dollop dairy sour cream instead of prepared brown mustard.

Copyright© 1977 by Random House, Inc. All Rights Reserved. Printed in U.S.A.

Steamed Ginger Pudding

Leave a reply

1 package of our gingerbread mix
1 cup applesauce
1/4 cup water
1 cup raisins
Warm applesauce or Hard Sauce (below)

Grease ten 6-ounce custard cups or three 2 1/2 cup cans. In large mixer bowl, blend gingerbread mix (dry), applesauce and water. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in raisins. Divide batter among cups.

Place rack in Dutch oven and pour boiling water into pan up to level of rack. Place filled cups on rack (water should not touch cups); cover Dutch oven. Keep water boiling over low heat to steam pudding cups 30 minutes, cans 1 1/2 hours, or until wooden pick inserted in center comes out clean.

Remove from cups. If using cans, remove pudding and slice. Serve warm with applesauce of Hard Sauce.

Hard Sauce: In small mixer bowl, blend 1/2 cup soft butter, 1 egg white and 1/2 package of our cream white frosting mix (about 1 1/2 cups). Beat on high speed 1 minute or until light and fluffy. Blend in 1/2 teaspoon rum flavoring. Chill until hard. 2 cups sauce.

To reheat pudding, wrap in aluminum foil and heat tin 400° oven 15 to 20 minutes.

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

Gin & Tonic with Snails in Green Garlic Butter

1 Reply

Snails in Green Garlic Butter

2 tablespoons finely chopped parsley
1/2 cup finely chopped fresh spinach
3 tablespoons finely chopped green onions
5 anchovy fillets
6 cloves garlic, peeled and chopped
1/4 cup chopped walnuts or pine nuts
1 cup (2 sticks) butter
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon Pernod
1/4 teaspoon hot sauce
2 tablespoons lemon juice
3 dozen snails with shells*
1/2 cup dry white wine

Preheat oven to 425 F. Purée parsley, spinach, onions, anchovies, garlic and nuts in food processor or pass through fine blade of a meat grinder. Soften butter and blend into puréed mixture; add salt, white pepper, Pernod, hot sauce, and lemon juice. Beat well to mix thoroughly.

Yield: 2 cups

Place 1/2 teaspoon garlic-butter mixture into snail shell; stuff snail into shell and top with additional 1/2 teaspoon garlic butter mixture. Repeat with remaining snails and shells.

Arrange on baking sheet or individual snail plates; sprinkle white wine over and bake for 10 minutes. Serve hot with fish fork and snail clamps.

*Canned, imported French snails may be used; used either real snail shells or ceramic ones; or little French butter crocks. Individual snail plates and clamps are available at gourmet shops; they hold pockets for 6 snails per plate.

The 2 in 1 International Recipe Card Collection. Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Seafood Fondue

1 Reply

1/2 lb salmon steak
1/2 lb halibut steak
3/4 lb raw medium-size shrimp
1/2 lb scallops

Avocado Sauce
1 large avocado
5 drops Tabasco
1 1/2 tablespoons lemon juice

Chutney Sauce
1 cup dairy sour cream
1 to 1 1/2 teaspoons curry powder
1/3 cup chutney

3/4 cup butter
1 1/2 cups salad oil
2 bananas
2 tablespoons lemon juice

1. Cut salmon and halibut into 3/4 inch cubes; discard skin and bones. Peel and devein shrimp. Cut scallops into quarters.

2. Arrange fish and shellfish in separate groups on tray. Cover with transparent plastic film. Refrigerate until serving time.

3. Prepare Avocado Sauce: Peel avocado and chop coarsely. Combine avocado, Tabasco, and lemon juice in container of electric blender, and blend until smooth. Spoon into small bowl, and refrigerate, covered, until serving.

4. Prepare Chutney Sauce: Combine sour cream, curry powder, and chutney in container of electric blender, and blend until smooth. Spook into small bowl, and refrigerate, covered, until serving.

5. At serving time, heat butter and oil in fondue pot over alcohol burner, until it starts to bubble.

6. Cut bananas crosswise into 1-inch slices, and sprinkle with lemon juice. Place on tray with fish.

7. To serve: Each person spears pieces of fish or banana with fondue fork and dips into bubbling fat. Fish is done when edges are slightly brown. Serve with sauces. Makes 4 to 6 servings.

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