Tag Archives: 2 in 1 international recipe card collection

Gin and Tonic, Low-Calorie Deviled Eggs

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12 hard-cooked eggs
1 medium cucumber
6 radishes
4 tablespoons minced onion
¼ cup imitation mayonnaise
1 teaspoon dillweed
2 tablespoons chopped dill pickle

Peel hard-cooked eggs and slice in half lengthwise; remove yolks and set aside for later use (see note, below). Peel cucumber, split in half, scoop out seeds and discard; dice cumber flesh.

Trim radishes and dice. Mix cucumber, radishes, onion, imitation mayonnaise, dillweed, and chopped picked together; if desired, add hot sauce or curry powder for stronger flavor. Spoon mixture into cooked egg whites and serve.

Note: Egg yolks are not extraordinarily high in calories; the average egg contains only 80 calories, and most of the deviled egg recipes in this section contain only 50-60 calories per deviled egg half.

However, egg yolks are high in cholesterol, and using the yolkless recipe above eliminates cholesterol altogether and reduces the number of calories per deviled egg half to about 20.

Leftover yolks may be crumbled and added to casseroles and salads or sprinkled over soups or cooked green vegetables when calories and cholesterol are of little concern.

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

Flips

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Applejack Flip

1 1/2 jiggers applejack
1/2 jigger apricot brandy
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg
Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Strega Flip

1 jigger Strega
1/2 jigger brandy
1/2 jigger Grand Marnier
2 teaspoon lemon juice
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
Nutmeg
Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Coffee Flip

1 jigger brandy
1/2 jigger Kahlúa
1 jigger port wine
1 small egg or 2 tablespoons lightly beaten whole egg
2 teaspoons sugar
1 tablespoon light cream
Nutmeg
Shake well with ice and strain into sour glass; dust with freshly grated nutmeg.

Hot Brandy Flip

1 jigger brandy
1 jigger blackberry brandy
1 small egg or 2 tablespoons lightly beaten whole egg
1 teaspoon sugar
1 teaspoon lemon juice
Hot milk
Nutmeg
Shake all ingredients well except milk; pour into mug; fill with milk; dust with nutmeg.


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

Za Za and Cucumber Boats Provençale

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6 medium cucumbers
6-8 medium tomatoes
6 tablespoons butter
12 green onions, sliced thinly
2 cloves garlic, minced
2 cups chopped fresh basil leaves*
1/4 cup Italian parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper

Select firm, garden-fresh cucumbers no longer than 6 inches. Peel and slice in half lengthwise. Scoop out seeds and some of meat with pointed spook to make deep hollow or “boat.” Arrange cucumber boats on serving platter, cover with foil, and refrigerate until needed.

Make stuffing: Peel and seed tomatoes, chope them coarsely, and drain at least 20 minutes in colander. heat butter in heavy skillet; add green onions and garlic and sauté until tender, about 5 minutes; add tomatoes, basil, parsley, salt and pepper; cook over medium heat, stirring occasionally, until excess moisture has cooked off and mixture is rather thick. Spoon into cucumber boats. Serve warm with salad plates and forks; if using baby cucumbers, serve as finger food.

NOte The Provençale sauce is also excellent on pasta (spaghetti, vermicelli, etc.).
Yield: 12 servings.

*Fresh basil leaves- either the large-leafed American variety or the small-leafed Italian variety – are essential to the success of this recipe; if unavailable, stuff cucumber boats with Caponata (card 27) or select another hors d’oeuvre recipe from this Collection.

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

Volcano Cocktail and Russian Salad

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RUSSIAN SALAD

This is a glamorous, molded salad ideal for serving on cocktail plates as an hours d’oeuvre [sic] or, in the summer, as a light supper for 4 or 6.

1 quart borscht
1 envelope unflavored gelatin
1 cup mayonnaise
4 carrots, diced
1/2 pound cooking string beans, diced
12 cooked asparagus tips, chopped
1 cup diced, cooked potatoes
1 cup cooked baby peas
1 cup diced, cooked tongue
1 cup canned or cooked chopped mushrooms
2 cups chopped shrimp
10 anchovy fillets
Capers
Gherkins
Smoked salmon strips (optional)

Strain borscht, placing beets in large mixing bowl and measuring out 1 cup borscht liquid. Reserve remaining liquid for other use. Dissolve on package gelatin in borscht liquid over low flame until melted. Stir in mayonnaise. Refrigerate, but do not let gel. Combine carrots, string beans, asparagus tips, potatoes, peas, tongue, mushrooms, and shrimp, and mix well. Blend in mayonnaise-gelatin mixture and chill until mixture begins to thicken. Place mixture in deep, round bowl or in salad mold; cover with plastic wrap and chill 4 hours or overnight. Just before seeing remove plastic wrap and place large, round plate on top of bowl; invert to unmold salad.

To serve: Rinse anchovy fillets with water and pat dry with paper towels; arrange fillets lengthwise over salad mound; intersperce with thin strips smoked salmon, if desired. Sprinkle with capers; arrange gherkins around salad mound.

If desired, glaze mount with lemon- or lime-flavored gelatin and garnish with cherry tomato or cauliflowerette placed on top of mound.

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

Fish House Punch (Striped Bass with Spinach Stuffing)

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4 quarts water
1/2 cup white wine vinegar
3 Tablespoons salt
3 carrots, chopped
1 large onion, chopped
4 stalks celery, chopped
2 bay leaves
1/4 cup chopped parsley
2 pounds spinach
1/2 pound mushrooms, chopped
1/4 cup (1/2 stick) butter
1 whole striped bass, 7-8 pounds (or salmon, if bass is out of season)

Combine water, vinegar, salt, carrots, onion, celery, bay leaves, and parsley in Dutch oven; bring to boil and simmer 20 minutes.

Carefully wash and devein spinach and cut into julienne (thin strips); sauté spinach and mushrooms in butter until mushrooms are tender. Rinse bass lightly with cold water; stuff with spinach-mushroom mixture; wrap in double thickness cheesecloth and tie tightly at both ends.

Place bass in large fish poacher or roasting pan; pour broth over fish, covering fish by at least 2 inches. Bring to boil and simmer, covered, 30 minutes. Remove from heat. Let fish rest in broth; cool and chill.

Unwrap bass from cheesecloth; peel off skin and place on serving platter. Serve with Green Mayonnaise (card 234); if desired, glaze with red madrilène (card 62)*.

Yield: 10-12 servings
(Pictured – Salmon with Spinach Stuffing)

*2 cans (10-oz size) tomato madrilène. If canned tomato madrilène is not available, make your own: Dissolve 2 packages unflavored gelatin in 1 cup water; heat 3 cups chicken broth in saucepan; stir in 4 tablespoons tomato paste; bring to low boil. Stir in gelatin. Flavor to taste with salt and hot sauce; cool and chill until jelled.

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

Pink Squirrel (Orange-Banana Bread)

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ORANGE BANANA BREAD

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup butter
2/3 cup sugar
3/4 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 beaten eggs
1 cup mashed ripe banana
3 tablespoons Grand Marnier
1/2 cup chopped walnuts

Preheat oven to 350 F. Sift together flower and baking powder, set aside. Cream butter, gradually add sugar, grated lemon and orange rinds, and blend until smooth. Beat in eggs, mashed banana, and Grand Marnier. Add flour-baking powder mixture a little at a time, stirring thoroughly.

Yield: 1 loaf.

ORANGE-BRANDY FRUIT CUPS

Macerated fruit cocktails go well with banana bread and coffee; serve them instead of an after-dinner drink if you like, or as a dessert to be followed by Pink Squirrels.

Select fresh fruit in season, peel, remove seeds or cores, and chop into bite-size pieces. Place in large bowl and fill with orange juice to cover fruit. Add 1/2 cup brandy. Marinate, covered, 24 hours. To serve, drain fruit and place in sherbet glasses or punch cups.

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

Nightmare (Vienna Toast Kebabs)

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nightmare

Vienna Toast Kebabs

2 cans (5-oz size) Vienna sausages (14 sausages)
28 cubes (i inch each) white bread
1/4 cup (1/2 stick) melted butter
1/4 cup grated Parmesan cheese
14 cherry tomatoes
Blue Cheese Dip (below)

Cut Vienna sausages in half, crosswise, and set aside.Brush bread cubes with melted butter and sprinkle with Parmesan cheese. Prepare skewers: Spear one Vienna sausage half on wooden 8-inch cocktail skewer; spear cube of bread and press next to sausage; follow with second sausage half and bread cube.

Repeat on remaining skewers. Shortly before serving, preheat oven to broil. Place skewers on baking sheet and put under broiler; broil until bread is browned, turning once (about 2 minutes).

Remove from oven. Spear end of each skewer with cherry tomato. Serve with Blue Cheese Dip.

Yield: 14 kebabs

Blue Cheese Dip

1/4 pound blue cheese
1/2 cup dairy sour cream
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce

Crumble blue cheese and gently blend in sour cream and sherry; add in Worcestershire sauce. Serve in bowl surrounded by kebabs.

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

Canadian Soul Kiss (Sole and Salmon Roulade with Green Sauce)

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canadian_soul_kiss
Sole and Salmon Roulade with Green Sauce
2-3 sole or flounder fillets
1/4 pound thinly sliced smoked salmon
3 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon white pepper
2 tablespoons capers
Green Sauce (see below)

Preheat oven to 350 F. Cut sole into thin strips, 3/4-inch wide and 4-5 inches long. Lay strips of smoked salmon on sole strips. Roll up and secure with wooden pick. Arrange on lightly oiled baking sheet; dot with butter and sprinkle with lemon juice. Bake 20 minutes. Remove, cool, and chill. Arrange on serving dish and sprinkle with pepper and capers. Serve with Green Sauce.
Yield: About 8-12 servings.

Green Sauce

1 cup mayonnaise
2 tablespoons freshly grated horseradish
2 tablespoons lemon juice
1/2 cup finely minced parsley
1 tablespoon fresh chervil, chopped (or 1 teaspoon dry)
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dry)
1 tablespoon fresh basil, chopped (or 1 teaspoon dry)

Combine ingredients and purée in blender or food processor. Serve cold. If using dried herbs, intensify green color of sauce by adding 1-2 drops green food coloring if desired.

Yield: About 1 1/2 cups sauce.

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

Red-Eyed Russian (Shrimp Duchesses)

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red_eyed_russian

Shrimp Duchesses

Duchesses are first cousins to Carolines, the tiny choux puff pastries that appear several times in this Collection (see Index). The difference is that the Duchesses are served cold and glazed with aspic rather than served with a cream sauce, and are usually sprinkled with chopped nuts. The Shrimp Duchesses below are typical.

To make the puffs: Melt 1/4 cup butter in 1/2 cup boiling water; add 1/2 cup all-purpose flour, all at once, and stir vigorously; cook, stirring constantly, until mixture forms a shiny ball; remove from heat. Beat in 1/4 teaspoon salt and 2 eggs; beat thoroughly until smooth; beat in 1/2 cup grated Parmesan cheese.

Heat oven to 400 F. Grease baking sheet; drop dough onto sheet in heaping teaspoonfuls and shape into ovals; bake 20 minutes. Remove from oven and cool. Carefully cut off top. Fill with puréed shrimp and glaze with Tarragon Aspic (below). Sprinkle with finely chopped walnuts and serve, cold, on decorative doilies, if desired.
Yield: About 24.

Puréed Shrimp: Purée 1 cup cooked shrimp in blender or food processor or pass through food mill; moisten with mayonnaise.

Tarragon Aspic: Pour 1 cup clam juice, 1/2 cup white wine, and 2 tablespoons tarragon in saucepan; bring to boil and cook 10 minutes over low heat. Sprinkle 1 envelope unflavored gelatin over 1/4 cup wine to soften; stir mixture into clam juice. Strain to eliminate tarragon leaves. Cool and chill. Spoon partially jelled aspic onto Duchesses; chill until aspic is thoroughly set. Garnish with chopped walnuts and fresh tarragon sprigs, if available.

Note: Using the basic recipe above, but eliminating the puréed shrimp, you can concoct a variety of imaginative Duchesses. For example: Fill chilled pastry puffs with canned chunky chicken sandwich spread or deviled ham, or with a red caviar and sour cream spread.

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

Old Fashioned Indoor Weenie Roast

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old_fashioned

What better to go with an Old Fashioned than an old-fashioned weenie roast? This creation, which reached its apex in the mid ‘fifties, fell into low repute as fondue cookery caught on and upstaged it; but recently, as more and more apartment dwellers yearn for the pleasures of outdoor living, the humble indoor weenie roast is coming back into its own.

1 large head cabbage
Frankfurters (or Vienna sausages or smoked frankfurters)
Canned liquid heat
Cabbage-Mustard Sauce (see below)

Trim soiled outer leaves from cabbage head; slice off bottom of cabbage so cabbage sits upright steadily; hollow out top of cabbage to make well for canned liquid heat; place can in well.

Cut frankfurters crosswise into thirds and skewer on 8-inch bamboo cocktail skewers. Spear into sides of cabbage. TO serve, ignite canned heat; invite guests to roast their weenies over flame. Serve with Cabbage-Mustard sauce as dip.

Cabbage-Mustard Sauce

Finely grate cabbage pieces left over from making well in cabbage head; place in saucepan; add 1 cup water and 1/2 cup vinegar; bring to low boil and cook over medium heat 15 minutes. Remove from saucepan and drain; blend in 1/2 cup mayonnaise and 1/2 cup prepared mustard. Serve at room temperature.

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