Tag Archives: bad food photography

Adventure in Space

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Space Visitors

Serve these fat little Space Visitors with wooden pick-jelly bean antennae after a trip to the planetarium, the museum or a science fiction movie! Other ideas for the Space Visitors are on the back of the contents card.

1 package active dry yeast
¾ cup warm water (105 to 115°)
2 eggs
¼ cup shortening
⅓ cup sugar
1 teaspoon salt
2 teaspoons nutmeg
3½ cups Gold Medal Flour*
Currants
1 egg, beaten

In large mixer bowl, dissolve yeast in warm water. Add 2 eggs, the shortening, sugar, salt, nutmeg and 1¾ cups of the flour. Beat 2 minutes on medium speed, scraping bowl frequently. Mix in enough remaining flour to make dough smooth. Scrape batter from side of bowl. Cover; let ride in warm place until double, about 45 minutes.

Stir down dough by beating about 25 strokes. Turn dough onto lightly floured board and divide into 12 equal parts; divide each part in half again. Shape 12 parts into plump ovals about 4 inches long for bodies. With slightly more than half each of the remaining parts, shape 12 balls for heads. With the remaining parts, shape twelve 4-inch ropes; cut each rope in half for arms.

Place figures about 3 inches apart on greased baking sheet. Press currants firmly into heads for eyes and mouths. Let rise until double, about 45 minutes. Heat oven to 350°. Brush rolls lightly with beaten egg. Bake about 15 minutes or until golden brown. Insert wooden picks in heads for antennae. 12 buns.

*if using self-rising flour, omit salt.

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

Kedgeree Flan

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Cooking Time: 30 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 8-in. pie pan, saucepan
Oven temperature: 425-450°F reducing to 300°F
Oven position: center

For 4-6 people you need:
Basic pie dough:
1½ cups all-purpose flour
pinch salt
scant ½ cup shortening
water to mix, approximately 2 tablespoons

Filling:
scant ½ cup long-grain rice
1 small bay leaff
½ lb. cooked smoked haddock
2 tablespoons butter
1 egg
seasoning
pinch mixed herbs
little milk, if necessary

Garnish
parsley
3 whole prawns or shrimp

  1. To make the pie crust, sift flour and salt together, rub in fat until mixture looks like fine bread crumbs.
  2. Mix to a stiff dough with cold water.
  3. Line the pie pan and bake the pie shell for 20 minutes or until golden brown.
  4. Boil rice in salted water with bay leaf for 12-15 minutes, drain.
  5. Add flaked fish, butter, beaten egg, seasoning (do not use too much salt), and herbs. If the mixture is too dry add a little milk.
  6. Fill pie shell and return to a 300°F oven for 10 minutes until thoroughly heated. Serve garnish with parsley and prawns or shrimp.

TO SERVE: Hot as supper dish.

TO VARY: Use white fish instead of smoked fish.

TO STORE: This can be kept for a short time in the refrigerator and reheated. Cover filling with foil.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Crème de Menthe Frappé and Quick Orange-Chocolate Mousse

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QUICK ORANGE-CHOCOLATE MOUSSE

This is the quickest and easiest and one of the most delicate chocolate mousse recipes around; it is at its most glamorous when served in saucer champagne glasses (not hollow-stemmed ones), but may be served in punch cups, Old Fashioned glasses, or even custard cups.

½ cup superfine sugar
2 tablespoons Grand Marnier
8 squares (1-oz each) superior quality semisweet chocolate
¼ cup heavy cream
2 egg whites, stiffly beaten
2 cups heavy cream
Orange peel twists

Combine superfine sugar and Grand Marnier in saucepan and cook over low heat until dissolved. Melt chocolate in double boiler, adding ¼ cup cream as chocolate begins to melt. When chocolate and cream are smooth, stir in sugar-Grand Marnier syrup. Set aside and let cool to room temperature.

Meanwhile, beat egg whites until stiff peaks form. Fold into cooled chocolate mixture. Whip 2 cups heavy cream until stiff peaks form. Fold into cooled chocolate mixture.

Spoon mousse into desired glasses or cups. COver with plastic wrap and chill 203 hours before serving. To serve, garnish with orange twists and top with dollop of sweetened whipped cream if desired.

Yield: 8-10 servings, depending on size of glasses used.

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

Carioca

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That Rum Thing

In the quest for new and different desserts the adventurous gourmet so often overlooks ice cream. Good quality American ice cream ranks among the best of American foods, whether homemade or store-bought, and, for eas of availability and consistency of quality, puts all other store-bought desserts to shame.

Still, when you’re planning a special after-dinner party you want to do something special. Why not dress up ice cream? Baked Alaskas and Ice Cream Bombes come to mind. Peppermint ice cream drizzled with a chocolate-flavored liqueur; chocolate ice cream drizzled with an orange liqueur; strawberry ice cream drizzled with Fraise or framboise (strawberry and raspberry liqueurs).

And then there is “That Rum Thing”: Coffee ice cream sprinkled with chocolate bean candies and drizzled with dark rum. For a substantial dessert, serve it with slices of pound cake.

Soften 1½-2 quarts coffee ice cream and scoop into decorative mold (preferably a melon mold). Place in freezer, covered. Just before serving, unmold ice cream onto platter. Sprinkle with chocolate bean candies with liquid centers. Drizzle with ½ cup dark rum and serve.

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

Raspberry Bavarian Cream

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1 box frozen raspberries (10 ounces)
Juice of 1 large lemon
1 tablespoon gelatine
4 tablespoons milk
4 tablespoons sugar (optional)
2 egg yolks
1 cup heavy cream
1 cup crushed ice
Raspberries
Kirsch

Defrost raspberries in a bowl with lemon juice.

Drain ⅔ cup of the raspberry juices into a saucepan (or if dry pack raspberries have been used, add 4 tablespoons to ⅔ water) and bring to a boil. Then pour the hot liquid into the container of an electric blender. Add gelatine and milk; cover and blend on high speed for 1 minute.

Remove the cover, add the raspberries and egg yolks. Then cover and blend at high speed for 5 seconds. Remove the cover, add cream and crushed ice, and keep blending until smooth. Pour into a mold and chill until set. Serve with raspberries moistened with 1 or 2 tablespoons Kirsch. Serves 4 to 6.

©️ Robert Carrier 1966, Grosset & Dunlap New York

Arroz con Leche (Rice Milk Pudding)

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You will need:
1 cup rice (uncooked)
3 cups water
3½ cups milk
½ teaspoon salt
1 stick cinnamon
2 egg yolks, slightly beaten
¾ cup sugar
½ cup raisins
½ teaspoon grated lemon rind
1 teaspoon vanilla
powdered cinnamon

Wash rice and slowly bring it to a boil in 3 cups of water. Add salt and lemon rind. Cook until soft and fluffy. Add milk, sugar and cinnamon stick. Simmer over low heat until it begins to thicken. Remove from heat and stir in raisins and egg yolks. Simmer over low heat 20 to 30 minutes until creamy, stirring occasionally. Remove from heat and vanilla [sic]. Pour into a serving dish. Serve warm or cold sprinkled with cinnamon.

© Shufunotomo Co., Ltd., Japan 1975 English text ©️ The Hamlyn Publishing Group Ltd. 1975

Creamy Egg and Noodle Bake

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4 ounces green spinach noodles (about 3 cups)
½ cup finely chopped onion
1 clove garlic, minced
2 tablespoons butter or margarine
8 hard-cooked eggs, chopped
2 cups small curd cream-style cottage cheese (16 ounces)
1 cup dairy sour cream
⅓ cup grated parmesan cheese
2 teaspoons poppy seed
1 teaspoon Worcestershire sauce
½ teaspoon salt
Dash pepper
Dash bottled hot pepper sauce
¾ cup soft bread crumbs (1 slice bread)
1 tablespoon butter or margarine, melted
Grated parmesan cheese

Cook noodles in boiling salted water according to package directions. Meanwhile, cook onion and garlic in 2 tablespoons butter or margarine until tender but not brown. Drain noodles. Toss noodles with onion mixture and hard-cooked eggs. Place cottage cheese in blender container; cover and blend till smooth. Remove from blender. Combine the cottage cheese, sour cream, the ⅓ cup parmesan cheese, the poppy seed, Worcestershire sauce, salt, pepper, and hot pepper sauce; fold into the noodle mixture. Turn into 12×7½x2-inch baking dish. Combine bread crumbs and remaining melted butter; sprinkle in a ring atop casserole. Bake, uncovered in 350° oven for 25 minutes. Garnish with additional hard-cooked egg quarters, if desired. Pass additional parmesan cheese. Makes 8 servings.

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

West Coast Burgers

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BEEF BOULETTE BURGERS

2 pounds ground beef
1 cup dairy sour cream
½ cup dry bread crumbs
1 can (4 ounces) mushroom stems and pieces, drained and chopped
2 tablespoons finely chopped onion
2 tablespoons snipped parsley
1½ teaspoons salt
¼ teaspoon pepper

Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Broil or grill 4 inches from heat, turning once, until desired doneness (10 to 15 minutes for medium). Garnish with onion rings if desired. 8 servings.

BEAN SPROUT BURGERS

2 pounds lean ground beef
½ cup bean sprouts, coarsely chopped
½ cup water chestnuts, finely chopped
1¾ teaspoon salt
2 teaspoons soy sauce
Watercress sprigs (optional)

Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Set oven control at broil and/or 550°. Place patties on rack in broiler pan. Broil with tops 3 inches from heat until desired doneness (about 5 minutes on each side for medium). Garnish with watercress. 8 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

English Spring Pudding

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2 pounds rhubarb
1 pound sugar
3 tablespoons lemon juice
3 tablespoons butter
Thin slices of white bread
Golden custard sauce or whipped cream

Wash and trim young rhubarb stalks, and cut into 1-inch segments. Combine rhubarb, sugar, lemon juice and butter in thick-bottomed saucepan; bring gently to a boil, stirring continuously; lower heat and simmer, stirring all the while, for about 5 minutes, or until rhubarb becomes soft, but still keeps its identity. Don’t let stalks disintegrate entirely; they must remain a trifle firm to be at their best. (Rhubarb varies enormously in flavour when cooked; so add a little more sugar (if too tart, a little more lemon juice if too sweet)

Lightly butter a soufflé dish; trim crusts from bread; cut each slice in half lengthwise and line sides of soufflé dish with bread. Cut enough slender triangles of bread to cover bottom of dish; and trim off standing bread slices at top edge of dish.

Fill dish with rhubarb mixture, reserving a little of the juices. Cut additional bread triangles to cover pudding. Chill in refrigerator overnight to firm pudding.

Just before serving, turn pudding out on a serving dish. POur over reserved rhubarb juices. Serve with a golden custard sauce or whipped cream. Serves 4 to 6.

Thomas Nelson & Sons Ltd., 36 Park Street, London W1 ©️Robert Carrier 1968

Maria’s Meatball Soup

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2 beef shank bones (1 to 1½ pounds)
3 quarts water
2 tablespoons salt
1 pound lean ground beef
1 egg
1 tablespoon flour
1 small clove garlic, crushed
½ medium onion, finely chopped
1 medium tomato, peeled and finely chopped
1 teaspoon salt
½ teaspoon white pepper
½ cup tomato sauce
1 small onion, sliced
1 medium carrot, shredded
½ package frozen peas
1 stalk celery (leaves included), sliced
1½ cups noodle shells, cooked and drained

Bring water to a boil in a large kettle; add 1 tablespoon salt and bones. Cover and simmer 1½ hours (remove scum while simmering). Remove bones from broth. Prepare meatballs by combining beef, egg, flour, garlic, onion, tomato, 1 teaspoon salt and pepper. Shape into small balls the size of a walnut and drop into boiling stock. Add carrots, sliced onions, peas, celery and tomato sauce; cover and simmer 20 minutes. Adjust seasoning. Add cooked noodle shells, heat through and serve.

Serves 8 to 10.
Preparation time: 2½ HRS.
Approximate calories per serving… 150

SUGGESTED MENU

Maria’s Meatball Soup
Burritos
Fresh Fruit Platter

From the Kitchens of Dorothy Taylor

©️ 1973 Curtin Publications, Inc. New York, NY