You will need ½ cup oil 3 cloves garlic, chopped 1 tablespoon minced parsley 4 hake slices, each ⅓ lb., preferably cut from the center, scaled powdered white pepper juice of 1 lemon 24 or 28 green asparagus tips, tinned salt
Heat oil in a flat-bottomed earthenware casserole, then add garlic and minced parsley.
Stir with skimmer and add some of the asparagus water without forgetting that the hake will give out a certain amount of liquid when it is cooked.
Season hake with salt, a little pepper and lemon juice, and add to the casserole. Stir lightly as. itis cooking.
Place asparagus tips on top of the hake and finish cooking in the oven or on the hot plate.
4 (5- to 6-oz size) lobster tails, cooked 1 can (14 oz) artichoke hearts, drained ⅓ cup butter or margarine 1 green pepper, cut in strips 1 small onion, peeled and quartered ¼ cup unsifted all-purpose flour 1¾ teaspoons salt 12 teaspoon paprika ⅛ teaspoon pepper 2½ cups milk 1 egg, beaten 1 tablespoon bottled capers, drained ½ teaspoon Worcestershire sauce 1 teaspoon lemon juice ⅓ cup sherry 2 cups hot seasoned mashed potatoes
Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside.
In hot butter in medium saucepan, sauté green pepper and onion until tender – about 5 minutes. Remove from heat. With slotted spoon, lift out vegetables; combine with lobster mixture.
Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk.
Bring to boiling, stirring; boil 1 minute.
Stir some hot mixture into egg; pour back into saucepan. Cook over low heat, stirring – about 5 minutes.
Add lobster mixture along with rest of ingredients, except mashed potatoes; mix well. Gently reheat.
Spoon into 4 to 6 individual casseroles, or a shallow, 2-quart casserole.
Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of each casserole.
Run casseroles under broiler 2 to 3 minutes, or just until potatoes are nicely browned. Makes 4 to 6 servings.
Salt 1 pkg (8 oz) medium noodles ½ cup packaged bread stuffing 2 teaspoons instant minced onion ½ cup milk 1 lb ground beef 1 egg 1 teaspoon Worcestershire sauce 1 tablespoon butter or margarine 1 can (10½ oz) mushroom gravy ¼ cup light cream ½ teaspoon dried dillweed
Bring water and salt for noodles to boiling as package label directs.
In medium bowl, combine stuffing, onion, 1/4 teaspoon salt, and milk. When soft, add beef, egg, and Worcestershire; with fork, mix until combined. Shape into 2 dozen meatballs.
Add noodles to boiling water.
In hot butter in skillet, brown meatballs on all sides. Stir in gravy, cream, and dill; simmer, covered, 10 to 15 minutes.
Meanwhile, drain noodles well. Arranged around edge of heated serving platter; spoon meatballs and sauce into center. Makes 4 to 5 servings.
1 pound fresh broccoli or 2 10-ounce packages frozen broccoli spears ½ cup salad oil 3 tablespoons vinegar 2 tablespoons lemon juice 1½ teaspoons sugar ¾ teaspoon salt ¾ teaspoon paprika ¾ teaspoon dry mustard ¼ teaspoon dried oregano, crushed Dash cayenne ⅓ cup finely chopped dill pickle ⅓ cup finely chopped green pepper 3 tablespoons snipped parsley 2 tablespoons capers, drained 1 hard-cooked egg, finely chopped
Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines. Cook fresh broccoli in small amount of boiling salted water 10-15 minutes; frozen broccoli 4 to 5 minutes, or just till crisp-tender. Drain. In screw-top jar combine salad oil, vinegar, lemon juice, sugar, salt, paprika, dry mustard, oregano, cayenne, dill pickle, green pepper, snipped parsley and capers. Cover and share to mix well. Pour dressing over broccoli spears; refrigerate several hours or overnight. Drain off liquid. Arrange broccoli spears on serving plate; top with finely chopped egg. Garnish with additional sawtooth-cut hard-cooked eggs filled with sieved egg yolks, if desired. Makes 6 to 8 servings.
1 pint vanilla ice cream ½ pint strawberry or raspberry ice cream ½ pint pistachio ice cream Chopped crystallised fruits Chopped nuts Crystallised fruits for decoration
Mould vanilla ice cream around the inside of a 2-pint bombe mould or pudding basin, and place a smaller bombe mould or basin in the centre to hold the ice cream in position. Freeze. Carefully remove the inner mould. Mould the strawberry ice cream inside the vanilla layer and, as before, place a still smaller mould or basin in the centre. Freeze. Carefully remove the inner mould.
Stir the chopped crystallised fruits and chopped nuts into the pistachio ice cream. Remove the centre mould and fill with the pistachio ice cream. Freeze once more.
To serve: unfold and decorate with crystallised fruits.
1 jar (2½-oz size) cockles 1 jar (2¼-oz size) mussels 2 cups heavy cream ¼ cup (½ stick) butter 4 cloves garlic 1 dash hot sauce ½ teaspoon salt ¼ teaspoon pepper ¼ cup finely chopped chives
Drain cockles and mussels and set aside; reserving juices. Pour heavy cream into a heavy skillet and bring to rapid boil, uncovered and stirring constantly, until thick and reduced by one half (15-20 minutes).
Remove pan from heat. Meal butter in saucepans and add garlic; simmer 3-4 minutes or until garlic is tender but not browned. Add reserved fish juices, hot sauce, salt and pepper.
Pour reduced cream into butter 1 tablespoonful at a time, stirring constantly. Gently fold in cockles and mussels and transfer to wide fondue pot or chafing dish. Sprinkle with chives. Serve warm over candle flame with toast or French bread dippers.
Yield: About 2 cups sauce.
Note: Cockles and mussels are available, canned, in appetizer or fish sections of many supermarkets; if unavailable, canned or smoke oysters or other shellfish may be substituted.
3 cups chopped cooked corned beef 3 cups chopped cooked potatoes ¼ cup chopped onion ½ cup milk Salt and pepper ¼ cup fat or cooking oil Quick Tomato Sauce, see below
Combine corned beef and next 3 ingredients. Season to taste with salt and paper. Heat fat in a skillet. Spread corned beef mixture evenly in skillet; heat and brown slowly, stirring often. Spoon mixture onto a heated platter, forming a ring; fill center with hot kidney beans. Garnish has with parsley and several spoonfuls of Quick Tomato Sauce; serve remaining sauce in a bowl. Makes 6 servings.
Quick Tomato Sauce
1 can (6 ounces) tomato paste 1 clove garlic ½ teaspoon onion salt 1 tablespoon brown sugar ½ teaspoon salt Dash Tabasco sauce 2 to 3 teaspoons chili powder ¼ cup lemon juice 1 cup water
Combine all ingredients in a saucepan; stir to mix well. Heat and stir about 15 minutes. Makes about 1½ cups.
Rosemary is a fragrant, pine-flavored herb, a cross between sage and lavender with a touch of ginger. It serves as an attractive house plant in cold climates and in temperate regions will flourish out-of-doors all year long. In my herb garden in Princeton, I have several rosemary plants which, over the years have grown to the height of about 5 feet, and form a handsome hedge.
If you do not have access to fresh rosemary (and you will need a rather large plant for this recipe), add 3 teaspoons dried rosemary leaves to the marinade and skewer the storm on bamboo conceal skiers (as pictured) instead of rosemary branches. If you have only a small rosemary plant, with branches not long enough to accommodate 6 shrimp each, skewer use 1 or 2 shrimp on each short branch for bite wised hors d’oeuvre.
36 medium shrimp, peeled and deveined 6 rosemary branches, 8-10 inches ½ cup olive oil 2 cloves garlic, pressed 2 tablespoons red wine vinegar 2½ tablespoons lemon juice ½ teaspoon dry mustard Paprika Optional: 3 teaspoons dried rosemary leaves (see above)
Skewer shrimp on rosemary branches or bamboo skewers (6 per branch) as pictured a place on bottom of baking dish. Mix remaining ingredients together and shake well in screw-top jar; pour over shrimp. Cover with plastic wrap or foil and marinate in refrigerator at least 6 hours.
Preheat oven to 350°F. Drain shrimp. Arrange on lightly greased baking sheet and sprinkle with paprika. Bake 20 minutes. Serve hot with lemon wedges. Yield: 6 skewers
1 double crown roast of lamb (14 to 17 ribs) filled with ground lamb 3 to 4 cups soft bread crumbs ¼ cup butter or margarine, melted 1 ½ teaspoons salt Few grains pepper 1 medium onion, chopped 2 stalks celery, minced 2 cups canned crushed pineapple Water
Remove ground meat from center of roast. Cook ground meat in a skillet over low heat until it loses its pink color. (Stir and break it into small pieces with the side of a spoon as it cooks.) Drain fat off meat and discard. Add soft crumbs to cooked meat with remaining ingredients; toss with two forks. to make a stuffing. If stuffing is not moist enough, add a little water until ingredients hold together. Form part of the stuffing mixture into small balls (one ball for each rib). Chill balls. Fill center of crown with remaining stuffing. Place roast, rib side up, on rack in open pan. Cover tips of ribs with foil to prevent burning.
Roast lamb in moderately low oven, 325°, about 4 hours. During last 45 minutes of cooking time, remove foil and place meat balls on tips of ribs. When roast is done, remove to chop plate. If desired, garnish lamb, as shown, with pineapple chunks and parsley. Decorate top of roast with slices of Sautéed Lamb Kidneys (See Index G). Makes about 8 servings (2 ribs per person).
Okara is the soy bean residue from making tofu (bean cake). It is usually available at tofu shops. Okara itself is an excellent ingredient used as an extender for making meat loves or hamburger patties. Highly nutritious and uses what might ordinarily be wasted.
2 cups okara (soy bean residue) ⅓ cup boneless chicken meat, chopped 2 dried mushrooms (shiitake, stems removed, soaked in ½ cup warm water for 15 minutes, squeezed dry and chopped ¼ cup fresh string beans, diced 1 medium size carrot, cut short like matchsticks 1 Tablespoon soy sauce (Japanese shoyu) 2 Tablespoons sugar 1 teaspoon salt dashes MSG (optional) 1 Tablespoon oil for frying 2 green onions, chopped
Save mushrooms soaking water and add it to saucepans along with ingredients. Cook over low heat for 8 minutes. Stir occasionally so contents will not scorch. Set aside. Heat a frying pan and add oil. Add okara. Stir so it will not burn. Add cooked mixture. Cook about 4 minutes more on low heat until well heated throughout. Stir constantly to prevent bringing. Taste and adjust seasonings, if desired. Add chopped green onions just before removing from heat. Mix together.
Vintage Recipe Cards 