Tag Archives: 2 in 1 international recipe card collection

Pink Pussycat and Assorted Fillings for Eggs Mignon

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Scan0003

Assorted Fillings for Eggs Mignon

“Eggs Mignon,” one of the most perplexing and rewarding and tricky hors d’oeuvre in the history of food, lend themselves, once mastered, to a variety of “fillings”. Illustrated on the reverse of this card and described below are assorted fillings for Eggs Mignon, egg white shells (as pictured), and a variety of other good things to eat.

Pâté

Stuff eggs with canned pâté de foie gras, or with any of the creamy pâtés included in this set (See Index), such as the Curried Tuna Pâté on card 207.

Chicken Tarragon

Purée breast of chicken (cooked) and moisten with mayonnaise; flavor with minced fresh tarragon or dried tarragon leaves.

Purée of Peas

Use early or baby peas; cooke and purée with small amount of dairy sour cream to moisten.

Assorted Butters

Stuff eggs with any of the assorted flavored butters included in this set such as Anchovy Butter (card 280) or Salmon Butter (card 128).

Curried Vegetable Filling

Flavor puréed vegetables with curry powder to taste; canned “baby food” vegetables are appropriate for this purpose.

Tapenade Filling

Purée mixture of black olives, tuna, garlic, and anchovies (see recipe for Provençal Caviar card 40.)

Eggplant Caviar

See cards 111 and 158 for recipes for Eggplant Caviar suitable for stuffing tin Eggs Mignon.

Canned Sandwich Spread
Use deviled ham, beef, corned beef, chicken, etc.

Caviar and Sour Cream
Gently fold red or black caviar into dairy sour cream and stuff into eggs.

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

I will, at some point, add the recipes for the referenced cards. First I have to get past the suggestion that I cook with baby food.

Old-Fashioned Tea Punch and Turkey Sandwich Loaf

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old_fashioned_punch

Turkey Sandwich Loaf

This party sandwich loaf is an excellent device for using up holiday turkey, or for that matter, any leftover meat (chicken, ham, roast beef, etc.).

3 cups chopped cooked turkey or other cooked meat
1 cup chopped celery
1/2 teaspoon grated onion
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) thin sliced soft white sandwich loaf bread
1/2 cup (1 stick) soft butter
3/4 cup crumbled blue cheese
1 package (4-oz) cream cheese
1 tablespoon light cream
1/2 cup finely chopped parsley

Make turkey filling: Mix together chopped turkey, celery, onion, and mayonnaise and season to taste with salt and pepper.

Trim crusts from bread; place 3 slices bread in row on sheet of wax paper; butter slices on one side and spread with turkey filling. Continue adding slices, buttering and spreading with filling until each stack contains 6 slices.

Press loaf together firmly. Beat blue cheese, cream cheese, and cream together; spread on top and sides of loaf; sprinkle with parsley and refrigerate at least 2 hours.

Serve on platter garnished with watercress and sliced cucumber; slice loaf thinly; serve with sandwich plates and forks.

Yield: 6-8 slices.

Note: when planning a large party, make several sandwich loafs, varying fillings if desired, and estimating 1 loaf for 6 guests; at important or “high tea” parties arrange loafs around punch bowl on buffet table and add a platter of cold cuts and a ripe Brie cheese surrounded with crackers or French bread slices; a bowl of finger fruits in season (grapes, cherries, plums, apricots, nectarines) adds a touch of razzle-dazzle.

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

Halloween Pumpkin Punch & Goo-Ga-Loo

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pumpkin_punch

Goo-Ga-Loo

This is an early American recipe calling for catfish, the pride of the Mississippi River; sole or flounder may be substituted when catfish is not available.*

Whether children will be present at the Halloween Party or not, be sure to have trick-or-treat goodies on hand; the assorted goblins and gremlins and witches and ghosts who call on you during the evening ensure the success of the party.

3 pounds catfish*
4 tablespoons lemon juice
1/4 cup cooking oil
1 1/2 cups chopped onion
1 cup celery
6 cloves garlic, minced
1 can (24-oz size) whole, canned tomatoes
2 cups mashed potatoes
4 bay leaves
1 teaspoon thyme
1 teaspoon cayenne
1 1/2 teaspoons salt
1/2 cup (1 stick) butter
2 tablespoons Worcestershire sauce

Skin and fillet fish, taking care to remove all bones. Sprinkle with lemon juice and set aside. Heat oil in heavy skillet or Dutch oven; sauté onions, celery, and garlic until tender.

Add tomatoes, mashed potatoes, bay leaves, thyme, salt, butter, and Worcestershire sauce. Bring to boil. Add fish and stir gently; cook over low heat 25-45 minutes, stirring occasionally. Remove bay leaves. Serve in soup bowls with garlic bread and tossed green salad.

Yield 4-5 servings.
* In some areas in the U.S. catfish may be purchased canned (like tuna or salmon), and represents a considerable saving. Use 3 cans (12-oz size) canned catfish instead of 3 pounds fresh fillet.

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

Irish Coffee & Irish Potato Pancakes with Rum Applesauce

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irish_coffee

2 cups peeled and coarsely grated potatoes*
3 eggs
2 tablespoons all-purpose flour
1 1/2 teaspoon salt
4 tablespoons minced onion
1 tablespoon Irish whiskey
Oil for frying

Place potatoes in strainer and press to remove excess liquid. Transfer to mixing bowl. Beat eggs lightly and stir into potatoes. Mix flour and salt together and add to potato-egg mixture; mix well and stir in minced onion and Irish whisky. Shape into 3-inch disks or patties.

Heat skillet, grease, and sauté patties until bubbles appear on surface; turn over and brown flip side. Serve with Rum Applesauce and dairy sour cream.

Yield: 8-10 pancakes

* Best made with “old” potatoes, held in refrigerator vegetable compartment 6-8 weeks. When in a hurry, use instant or frozen potato pancake mix, but add 1 tablespoon Irish whiskey to batter for perky, spirited flavor.

Rum Applesauce

6 Golden Delicious apples, peeled, cored, and quartered
1 cup water
2/3 cup dark brown sugar, packed
1 teaspoon allspice
1 teaspoon ginger
1/4 cup dark rum

Place apples and water in saucepan and bring to boil; reduce heat and simmer 10 minutes, stirring occasionally. Add sugar, all spice, ginger, and rum. Bring to boil and simmer additional 20 minutes, stirring frequently.

Note: For quick Rum Applesauce, just flavor canned applesauce with dark rum, to taste, and 1 teaspoon ginger per 2 cups applesauce.

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

Shamrock & Shamrock Sandwiches

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shamrock

Shamrock Sandwiches

St. Patrick’s Day is a bully time to give a party, whether you’re Irish or not. And whether or not you’re Irish you’ll appreciate the robust taste of Irish whisky any time of the year. It seems curious to add a liqueur such as crème de menthe to Irish whiskey; but try it, along with the smashing cocktail sandwiches, and you’ll be in fro two agreeable surprises.

Thin sliced white sandwich bread
2 medium cucumbers, peeled, seeded, and finely chopped
1/4 cup finely chopped onion
1 cup mayonnaise
2 cups finely chopped parsley
Shamrocks, if available, for garnish or fresh watercress or parsley sprigs

Cut desired number of 3-inch bread rounds from sandwich bread. Spread bread rounds lightly with mayonnaise on both sides and on edges of rounds. Place on wax paper on tray and refrigerate 1 hour.

Press chopped cucumber in cheese cloth or food strainer to drain excess fluid; place in mixing bowl with chopped onion. Add mayonnaise by tablespoonfuls to make lightly sticky.

Spoon cucumber-onion mixture onto bread rounds and top with bread rounds; roll top, bottom, and sides of sandwiches in chopped parsley to coat; secure with cocktail skewer. Place on serving tray.

Refrigerate, lightly covered with plastic wrap until serving time. Serve garnished with sprays of shamrocks or parsley or watercress sprigs.

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

Everybody’s Irish & Haggerty

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everybody_irish

Haggerty

This cheese and potato pie may be a little tricky for beginning cooks, but once you have mastered it you’ll want to try it again and again; it goes well with Irish whiskey and, with a chop or an omelet, fills out a dinner menu nicely, too.

3 medium potatoes
1 large white onion
3 tablespoons cooking oil
1 teaspoon ground celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Cheddar cheese
1 tablespoon butter

Peel potatoes and cut into paper-thin slices, using slicing attachment to food processor if available. peel onion and slice thinly.

Heat cooking oil in heavy skillet and place 1/2 of potatoes in pan; sprinkle a little of the celery seed, salt, pepper, and 1/2 cup cheese over potatoes.

Place onions on top of cheese; sprinkle a little of the seasonings. Place remaining potatoes slices on top and sprinkle with remaining cheese and seasonings. Dot with butter.

Cook over medium heat, covered, until top layer of potatoes is tender, about 20 minutes. Slip Haggerty carefully onto place; slip from plate, to side down, back into skillet. Cook additional 15 minutes uncovered.

To serve, cut into wedges.
Yield 4-6 servings.

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

New Year’s Eve Bubbly & Cassoulet

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new_year_bubbly

Cassoulet, the French triumph over baked beans, is an enviable dish to serve at a New Year’s party; if you plan ahead, you will reserve 2 cups of the Christmas goose meat to lend an inimitable touch to the cassoulet. Ham Madrielene and Russian Salad complement Cassoulet most favorably for a New Year’s Eve buffet dinner to serve 24.

2 pounds dried Great Northern beans
12 cups water
3 pounds pork sausage links
2 pounds boneless beef chuck, cut into 1 inch cubes
1 pound bacon, chopped
2 cups cooked goose meat
4 cups chopped onion
6 cloves garlic, minced
2 teaspoons rosemary
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon cayenne
2 cups dry red wine
3 cups bean liquid
2 cups tomato paste

Wash beans; place in stock pot and add water; bring to boil. Boil 2 minutes only; remove from heat and let stand 1 hour. Bring to low boil and simmer until tender; about 3 hours. Drain beans. Preheat oven to 350 F.

Cut sausage links in half and brown in skillet; remove and drain. Brown beef and bacon; drain. Place beef, bacon, goose, onions, garlic and seasonings in 6-quart casserole; add wine and bake in 350F oven 1 hour.

Add beans, sausage, and tomato paste. Stir lightly; add 1 cup bean liquid; bake, covered 1 1/2 hours or until beans are tender. For crisp crunchy top, bake uncovered last 30 minutes.

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

Holiday Glögg and Easy Holiday Smorgasbord

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holiday_glogg_smorgaboard

Glögg is a popular hot punch served throughout Scandinavia on cold winter evenings. During the holiday season it is a refreshing change from the omni-present eggnog. The ingredients for the smorgasboard listed below have been selected from convenience foods (canned and deli foods) easily found at supermarkets.

Select from the following list according to number of guests expected; arrange food on plates or platters and place on buffet table, or, for small parties, arrange dishes on large platter or antipasto tray. SErve a variety of homemade or bakery-fresh dark breads and dinner rolls, along with side dishes of mustard, mayonnaise, and horseradish.

Marinated herring
Herring in sour cream
Deli potato salad mixed with sliced or Harvard beets
Smoke salmon fillets
Canned or fresh (cooked) lobster, crabmeat, or shrimp salad
Picked Eggs
Canned reindeer meatballs (heated)
Canned Scandinavian fish balls (heated)
Sardines
Egg salad
Sliced ham
Sliced turkey
Sliced tongue
Sliced smoked eel
Cheese (Brie, blue, and assorted Scandinavian cheeses available at delis)
Cucumber Salad
Pickles (dill, gherkins, bread-and-butter)
Sliced tomatoes

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

Aquavit in Ice Sheath & Christmas Goose with Scandinavian Smorgasbord

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aquavit

Christmas Goose with Scandinavian Smorgasbord

Plan on am ambitious smorgasbord for a gala holiday get-together; to cut costs and effort, make it a potluck party. Use a fruit-stuffed roast goose as the base of the smorgasbord; place it on a separate table along with the Aquavit in Ice Sheath and shot glasses (1 shot glass straight aquavit per guest); place a Scandinavian Punch and the smorgasbord on a separate table; guests wander from table to table, helping themselves to aquavit and goose at one, punch and smorgasbord at the other. (Estimate 20 shot glasses aquavit per fifth bottle.)

1 goose, 8-10 pounds
1/4 cup aquavit
Fruit stuffing:
1 pound fresh cranberries
1 pound dried prunes, chopped
2 pounds apples, cored and chopped
2 cups chopped celery
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup lemon juice
1/4 cup aquavit

Preheat oven to 325 F. Clean goose; splash 1/4 aquavit inside carcass. Mix together fruits and flavorings; stuff goose with fruit mixture and truss up.

Prick goose skin with tines of fork to permit fat to drain off during cooking; place goose breast side down in shallow roasting pan; rub skin well with salt.

Cook goose 1 hour; using oven mits covered with plastic bags, grasp goose with both hands and turn over. Cooke goose, breast side up, 2 1/2 hours; turn heat up to 450 F and cook goose additional 1/2 hour. Remove from oven; cover lightly with foil; let goose stand at room temperature 20 minutes before carving.

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

Christmas Punch and Christmas Sausage Cake

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christmas_punch

Christmas Sausage Cake

1 pound pork sausage
1 1/2 cups brown sugar, packed
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon mace
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cardamon
1 teaspoon baking soda
1 cup strong coffee (cold)
1 cup currants
1 cup chopped walnuts

Preheat oven to 350 F. Combine meat and sugar in mixing bowl and mix well. Stir in eggs and beat well. Mix flour, baking powder, and spices together. Stir baking soda into cold coffee. Add flour-spice mixutre and soda-coffee mixture to mixing bowl alternately, beating vigorously.

Pour boiling water over currants and let stand until currants soften, about 5 minutes. Drain and pat dry with paper towels. Fold currants and walnuts into sausage cake batter and mix well.

Grease 9-cup bundt pan or charlotte mold and dust with flour; tap lightly to shake out excess flour. Turn batter into pan.

Bake 1 1/2 hours or until cake begins to leaves ides of pan and wooden skewer inserted in center comes out clean. Let stand 20 minutes; unmold. Dust lightly with powdered sugar before serving. If desired, garnish with dried fruits chopped (Dates, apricots, citron, etc.)

Note: Good served with cream cheese.

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