Tag Archives: 2 in 1 international recipe card collection

Eggnog & Shrimp Christmas Tree

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shrimp_christmas_tree

3 pounds shrimp
2 quarts boiling water
1/2 cup salt
2 lemons, sliced
4 large bunches curly endive
1 Styrofoam cone (2 1/2 feet high)*
1 Styrofoam square (12″ x 12″ x 1″)*
Cocktail sauce (below)

Place unshelled shrimp in large kettle of boiling water; add salt and lemon slices; cover and cook over low heat 4-5 minutes or until shrimp are pink and tender; do not overcook or shrimp will be tough.

Drain and peel, leaving on last section and tail; devein. Place in bowl and refrigerate, covered, until needed.

Separate endive leaves and rinse well under cold water; drain and chill in plastic bags with paper towels to absorb moisture.

*Prepare Christmas Tree base: Place Styrofoam cone in center of Styrofoam square and trace with pencil; cut out circle and lodge cone firmly in square.

Cover base and cone with curly endive leaves, overlapping leaves to resemble evergreen leaves, and fastening leaves to Styrofoam with toothpicks. (Work from bottom to top.)

Decorate tree with shrimp, attaching to the Styrofoam with toothpicks and arranging them in spiral manner; if desired, decorate tree with additional nibblers (olives, pimiento stars, cherry tomatoes, radish roses) and top tree with red ribbon. Serve with Cocktail Sauce.

Cocktail Sauce: Mix 1/2 cup prepared horseradish with 2 cups chili sauce; for creamy cocktail sauce, fold in 1/2 cup mayonnaise.

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

Tom Boy & Baby Hot Dogs with Pa’s Hot Dog Relish

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Baby Hot Dogs with Pa’s Hot Dog Relish

4 hot dog rolls
Mayonnaise and mustard
4 hot dogs
Pa’s Hot Dog Relish (see below)

Preheat oven to broil. Split hot dog rolls lengthwise and spread lightly with mustard and mayonnaise. Place under broiler and broil until bubbly and lightly toasted, about 1 minute.

Fry, broil, or boil hot dogs until heated through. Place hot dogs in hot dog rolls and close. Cut rolls in thirds, cutting crosswise, to form 12 miniature hot dog sandwiches. Secure with skewers and serve with additional mustard and mayonnaise and Pa’s Hot Dog Relish.

Pa’s Hot Dog Relish

1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimiento
1/4 cup diced celery
1/4 cup chopped gherkins
1 cup prepared mustard
1 cup catsup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce

Mix ingredients together and chill, covered, in refrigerator. Holds up to 5 days on refrigerator shelf.
Yield: About 2 1/2 pints.

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

Daiquiri & Salmon Cream in Pumpernickel Well

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1 unsliced loaf round pumpernickel bread (about 1 pound)


Salmon Cream:
1/2 pound smoked salmon
1 package (8-oz size) cream cheese
1/2 cup milk
2 tablespoons chopped chives
2 tablespoons chopped pimiento
1/4 teaspoon dillweed
1 tablespoon lemonjuice
1 dash hot sauce
1 teaspoon Worcestershire sauce
2 tablespoons drained capers
1/2 teaspoon freshly ground pepper

Prepare Pumpernickel Well: With sharp knife, cut circle out of center of bread, leaving narrow, firm ring of bread to use as container for Salmon Cream. Slice removed circle of bread into thin bread pieces.

Combine salmon, cream cheese, milk, chives, pimiento, dillweed, lemon juice, hot sauce, and Worcestershire sauce in electric blender or food processor and puree. Scoop mixture into Pumpernickel Well. Garnish with capers and pepper. Serve with sliced pumpernickel pieces.

Yield: About 2 cups spread.

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

Spritzer & Sherry-Shrimp Aspic

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Sherry-Shrimp Aspic

2 envelopes unflavored gelatin
3 1/2 cups tomato juice
2 tablespoons lemon juice
1/4 cup tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon celery powder
1 dash hot sauce
2 teaspoons dillweed
3 cups finely chopped cooked shrimp
1/2 teaspoon sherry extract
Garnish: Sliced cucubmers and melba toast

Sprinkle gelatin over tomato juice in saucepan. Place over moderate heat and stir gently until gelatin is dissolved.

Remove from heat; stir in lemon juice, tomato paste, Worcestershire sauce, celery powder, hot sauce, and dillweed. Cool and chill.

When mixture begins to jell (will be consistency of unbeaten egg whites), stir in chopped shrimp and sherry extract. Turn into lightly oiled 6 cup mold. Cover and chill until set. Unmold and garnish with sliced cucumbers and melba toast.

Yield: About 4-6 servings.

Individual Shrimp Aspics

Follow above instructions but add 1/2 tablespoon (1/2 envelope) extra gelatin to tomato juice. Pour shrimp-tomato mixture into individual fish molds or muffin tins (3″ x 2 1/2″); chill until firm; unmold and serve on salad plates garnished with watercress and dollop of imitation mayonnaise.

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

Margarita & Avocado Seviche

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Avocado Seviche

1 pound sea scallops
3/4 cup lemon juice
1/4 cup lime juice
3 tomatoes, peeled, seeded and diced
4 small ho green chilies, minced
1/2 cup salad oil
2 tablespoons dry white wine
1 teaspoon thyme
1 teaspoon chevril
1 teaspoon coriander seed
1/2 teaspoon freshly ground pepper
3 avocados
1 medium Spanish onion, peeled and sliced thin

Rinse scallops lightly with water and pat dry; if using very large scallops, cut into equal sizes, about 3/4 inch cubes. Place scallops in large bowl and pour lemon and lime juice over; let stand at room temperature 2 hours, turning occasionally with wooden spoon.

Add tomatoes, chilies, oil, wine, and seasonings. Toss well and refrigerate, covered, at least 4 hours or overnight.

To serve: Slice avocados in half lengthwise and remove pits. Drain scallops and spoon onto avocados; sprinkle with finely chopped red onion. Serve with salad plates and forks.

To serve salad style: Line large plate with salad greens. peel avocados and slice lengthwise into thin wedges; arrange spiral fashion on greens. Arrange scallops on top of avocados, sprinkling marinade over greens. Garnish with thin slices Spanish onion.

Yield: 4-6 servings.

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

Eggnog and Holiday Raisin Cake

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1 1/4 cups shortening
1 1/4 cups honey
6 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
2 cups mixed diced candied fruits
2 cups candied pineapple pieces
2 cups raisins
2 cups golden raisins
1 cup halved candied cherries
2 cups broken pecans
1/4 cup dark rum
1/4 cup brandy

Preheat oven to 250F. Place shortening and honey in mixing bowl and beat until creamy; beat eggs well and add to mixture; mix flour, baking powder, salt and spices; add to mixture and beat vigorously to mix thoroughly.

Blend in fruits, nuts, and liquors. Line 10-inch tube pan with 2 thickness greased heavy brown paper. Pour batter into tube pan and place in shallow pan of water.

Bake in bottom half of oven 4 1/2 hours or until cake tester inserted in center comes out clean.

Yield: 36 thin slices.

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

Byrrh Cassis & Shrimp-Artichoke Canapés

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Shrimp-Artichoke Canapés

1 medium artichoke
24 medium shrimp, cooked

Artichoke Mayonnaise

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon dillweed
1 dash hot sauce

Trim bottom stem from artichoke; place in saucepan of gently boiling, lightly salted water. Cover and simmer 25-30 minutes, or until leaves can be removed easily from artichoke. Drai and let cool.

Prepare Artichoke Mayonnaise: Mix prepared mayonnaise, lemon juice, Worcestershire, dillweed, and hot sauce. Pluck off leaves of artichoke and set aside. Discard choke of artichoke and mash heart with fork or purée in blender. Fold into mayonnaise.

Select 24 of best artichoke leaves and spread with Artichoke Mayonnaise. Top each leaf with 1 shrimp and arrange on serving tray. Cover with plastic wrap and chill thoroughly before serving.

Yield: 24 canapés

To Cook Shrimp

Fill saucepan half full with lightly salted water and bring to boil. Add shrimp: When water returns to boil cook 1 minute. Do not over cook.

Remove Shrimp from water, drain, and rinse with cold water. Peel and devein shrimp.

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

Salty Dog and Low-Calorie Roll-ups

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Low-Calorie Roll-ups

Flounder-Pimento Roll-ups

Preheat oven to 350F. Cut flounder fillets into strips 3 inches long and 1/2 inch wide. Cut pimiento strips to match. Place pimiento strips on flounder strips. Roll, secure with toothpicks, and place on lightly buttered baking dish. Sprinkle with lemon juice. Bake 15-20 minutes. Serve hot with mustard and lemons, or chill and serve cold with imitation mayonnaise (card 151).

Flounder-Asparagus Roll-ups

Cut flounder fillets into strips 5 inches long and 1/2 inch wide. Wrap around canned asparagus tips, spiral fashion; and sprinkle with paprika and lemon juice. Bake 20 minutes in 350F oven. Serve with imitation mayonnaise.

Pimiento-Asparagus Roll-ups

Cut whole pimientos into long, thin strips. Wrap around canned white asparagus, spiral fashion; sprinkle with lemon juice; and roll win finely chopped parsley. Serve cold.

Salmon-Asparagus Rolls-ups

Cut thinly sliced smoked salmon into strips 3-4 inches long and 1/2 inch wide. Wrap around white or green cooked asparagus. Arrange on platter; sprinkle with lemon juice, capers, and freshly ground pepper; serve cold.

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

Irish Cheer & Virginia’s Emerald Isle Shrimp

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3 dozen medium shrimp
2 pounds fresh spinach
2 cups dairy sour cream
2 packages (8-oz size) cream cheese
6 lemons, cut into wedges

Peel and devein shrimp, leaving tails intact; sprinkle lightly with lemon juice and set aside.

Carefully wash and devein spinach; tear leaves into bits. Place in large saucepan with 2 cup water. Place shrimps on top of spinach leaves. Bring water to boil; cook slowly 3-4 minutes or until spinach is wilted and shrimp are cooked through. Take care not to overcook lest shrimp become tough.

Shrimp will turn pale green as they absorb color from the spinach. Remove shrimp from saucepan and refrigerate for later use.

Drain spinach and purée in blender or food processor; measure 2 1/2 cups cooked puréed spinach and place in mixing bowl; fold in dairy sour cream and cream cheese; mix thoroughly.

Lightly oil 6-cup ring mold; spoon spinach-cheese mixture into mold. Cover and refrigerate until firm, about 3 hours.

Unmold spinach-cream mixture onto plate; arrange shrimp on mold in decorative manner; fill center of mold with lemon wedges arranged in sunburst fashion.

Yield: 2 dozen hors d’oeuvre servings.

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

Deauville & Eggs Tartar

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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.