Tag Archives: bad food photography

Spicy Deep Fried Duck

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INGREDIENTS:-
One duck (about 3lbs)
Oil for deep frying

Seasoning:-
1 1/2 tsp. mixed spice
3 tsps. salt
1 tsp. sugar
4 tbsps. wine (dry sherry or Chinese yellow wine)
2 slices ginger

METHOD:-
1) Marinate duck with seasoning, let stand for 1/2 hour, then steam in boiling water for 2 1/2-3 hours, (add boiling water every 1/2 hour in case the water dries up). Wipe dry.

2) Fry duck in deep oil for 10 minutes then stop heating a while and let fry again. Repeat likewise 3-4 times. This will help to make it more crispy.

3) Cut duck into serving pieces. This can be taken with tomato sauce or pepper salt.

4) PEPPER SALT:- 4 tsps. salt for 2 minutes and add 1/2 tsp. pepper.

(Copyright Reserved) Printed in Hong Kong

Salmon Loaf

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1 can (16 ounces) salmon
1 cup packaged bread stuffing
Milk
1 egg, well beaten
1 tablespoon minced parsley
1 small onion, minced
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
1 cup hot cooked peas
1 cup hot Medium White Sauce (see Index L)

Set oven for moderately hot, 375°. Grease a 6 1/4 x 3 3/4 x 2 1/4- inch loaf pan.

Drain the salmon, saving liquor. Remove the large bones and flake the salmon with a fork. Put the bread stuffing in a bowl. Mix the reserved liquor with enough milk to make 1 1/4 cups liquid. Pour the milk mixture over stuffing and let stand until liquid is absorbed. Add the salmon, egg, parsley, onion, salt and Tabasco sauce to stuffing mixture; mix well. Pack the salmon mixture into the greased loaf pan. Bake salmon mixture 40 minutes or until center is firm. Unmold the loaf on a hot platter; keep warm until served. Mix the peas with the white sauce and pour part of the sauce over the loaf; serve remainder on the side. Garnish loaf with parsley, if desired. Makes 4 to 6 servings.

MEDIUM WHITE SAUCE
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter in small saucepan over medium heat. Remove from heat. Blend in flour, salt and pepper. Mix well. Slowly stir in milk. Return to medium heat and cook 5 to 8 minutes, stirring constantly until thick and smooth. Makes about 2 cups sauce.

THIN WHITE SAUCE: Follow directions for making Medium White Sauce, but reduce the butter and flour each to 1 tablespoon.

THICK WHITE SAUCE: Follow directions for making Medium White Sauce, but increase butter and flour each to 3 tablespoons.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Shrimp Dip – Horns O’Plenty – Sardine Strips

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SHRIMP DIP
10 large cooked or canned shrimp
1/4 cup mayonnaise
1 tsp. lemon juice
1 tsp. grated onion
1/2 tsp. Worcestershire sauce
Dash pepper
1/4 tsp. salt
Cream

Peel shrimp, if necessary, and remove black veins. Mash to a purée in a food mill or blender. Add next 6 ingredients and enough cream to make mixture spread easily. Serve as a dip with crackers or potato chips or in Horns O’Plenty, below. Makes about 1 cup.

HORNS O’PLENTY
Prepare a recipe for Standard Pastry (see Index D). Cut heavy-duty aluminum foil into 4-inch squares; roll into horn shapes. Roll out the pastry 1/8 inch thick; cut into 3-inch squares. Roll each square around a foil horn. Pinch or lightly press loose edges of dough to seal; place, sealed edges down, on a cooky sheet. Bake in a hot oven, 425°, 10 to 12 minutes or until brown. Cool; carefully remove the foil. Just before serving, fill the pastry horns with Shrimp Dip. Makes 12 to 15 horns.

SARDINE STRIPS

Sprinkle small sardines with a little lemon juice; let stand 10 minutes. Brush strips of toast with melted butter or margarine. Place 1 or 2 sardines on each strip. Top with little pieces of partially friend bacon. Place in broiler 4 inches from heat, 5 minutes, or until bacon is crisp and sardines are hot. Serve at once.

Published by –COOKINDEX– DIvision of H.S. Stuttman Co., Inc. New York.
© Copyright 1958 Tested Recipe Institute, Inc. New York

Chicken Salad With Cottage Cheese Sauce

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Cooking time: few mins.
Preparation time: 10 mins.
Main cooking utensil: saucepan

For 4 servings you need:
1/2 lb. cooked chicken*
1/4 lb. sliced lean ham
lettuce
watercress
Belgian endive
pickled onions

Cottage cheese sauce:
1 1/2 tablespoons red currant jelly
1 cup cottage cheese
1 teaspoon horseradish cream
1/2 cup coffee cream
seasoning

Approximate calories:
Chicken – 330 for 1/2 lb.
Ham – 400 for 1/4 lb.
Cottage Cheese – 200 for 1 cup
Red currant jelly – 90 for 1 1/2 tablespoons

*steamed if possible

1. Arrange the sliced meat on a plate with the crisp lettuce leaves, watercress, endive and pickled onions.

2. Sauce: Melt the red currant jelly over low heat, cool slightly.

3. Blend ingredients together, fold in cream, and season to taste.

TO SERVE: With the savor cottage cheese sauce.

TO VARY: Use all chicken. A cottage cheese dressing blends with many salads. The jelly may be omitted and a little lemon juice and grated rind used in its place. If cottage cheese is unattainable, use finely grated cheddar cheese, but this is higher in calories, i.e. approximately 480 calories for 4 oz.

NOTE: Choose chicken, turkey – preferably steamed or roasted – do not eat skin or stuffings or sauces, lean game may also be included. Avoid duck and goose.

© Copyright Paul Hamlyn Ltd 1967

Stuffed Apples Ganges

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2 medium apples
8 ounces drained, canned shrimp, chopped (reserve 2 whole shrimp for garnish)
1 cup boiling water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 teaspoon dehydrated onion flakes
1 teaspoon lemonjuice
1/4 teaspoon curry powder
Watercress

Cut a thin slice off top of apples. Remove and discard cores; scoop out centers of apples, leaving thing shells. Chop scooped-out pulp and pulp from thin top slice; mix with shrimp. Combine boiling water, broth mix, and onion flakes in a bowl; stir until mix dissolves. Cool 10 minutes, then add lemon juice and curry powder. Mix half of broth mixture with apple-shrimp mixture; divide evenly in hollowed-out apples. Arrange stuffed apples in a baking dish. Pour half of remaining broth mixture over each apple. Bake at 350° (moderate oven) for 20 minutes. Serve each stuffed apple on bed of watercress, garnished with one reserved whole shrimp. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Bean and Mushroom Salad

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2 envelopes unflavored gelatine
2 1/2 cups cold water, divided
1 tablespoon dehydrated onion flakes
1/2 cup tarragon vinegar
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon salt
2 cups whole green beans, drained
1/2 cup chopped pimiento
1/2 cup sliced mushrooms, drained
Watercress

Sprinkle gelatin over 1/2 cup cold water in saucepan. Stir in dehydrated onion flakes. Stir over low heat until gelatin dissolves. Stir in remaining water, vinegar, sweetener, and salt. Chill until syrupy. Fold in beans, pimento, and mushrooms. Turn into a 5 -cup mold. Chill until firm. Unmold. Garnish with watercress. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Prawn Cocktail with Sour Cream Sauce

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Preparating time: 10 mins.
Main utensils: sharp knife, bowl

For 4 servings you need:
1/2 lettuce
1 1/2 cups peeled prawns or shrimp
1 tablespoon fresh tomato purée (made from skinned tomato rubbed through sieve)
few drops Worcestershire sauce
seasoning
1/2 cup sour cream or fresh cream and 1 tablespoon lemon juice
paprika (optional)

Garnish:
4 whole prawns
4 lemon wedges

Approximate calories:
Prawns or shrimp – 50 for 1/2 cup
Sour cream – 45 for 1 tablespoon

1. Shred lettuce finely and divide this and peeled prawns or shrimp among 4 glass dishes.

2. Blend together tomato purée, Worcestershire sauce, seasoning, and sour cream.

TO SERVE: Pour sauce over prawns and lettuce just before serving. Sprinkle with paprika if wished. Garnish with whole prawns and lemon slices, slit halfway up so they sit on the edge of the glass dishes.

TO VARY: Use other shellfish or flaked steamed white fish; add a little anchovy paste to give a stronger flavor. Shredded endive could be used in place of lettuce.

TO STORE: In the refrigerator for a limited time.

NOTE: This dish is suitable for a special occasion – and would enable you to serve the same hors d’oeuvre to everyone. The person on a diet could have a smaller portion of the dressing, if wished.

©Copyright Paul Hamlyn, Ltd. 1967

Shrimp Creole

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1-1/2 to 2lbs. cooked shrimp, shelled, and deveined or 3 7-oz. cans shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms (optional)
2 tbsp. flour
3 8-oz. cans tomato sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. monosodium glutamate
bay leave or pinch of dried basil, if desired

If using canned shrimp, rinse in cold water and drain. Make sauce: cook onion, green pepper and mushrooms in butter for 5 min. Stir in flour, cook until bubble; add tomato sauce, salt, monosodium glutamate, pepper and either bay leaf or dried basil. Cook about 10 min. Toss in shrimp, bring sauce to boil, then simmer 5 min. until shrimp are heated through. Serve over rice. Makes 6 servings. (To prepare in a casserole: Place shrimp in buttered casserole, add sauce, mix well. Heat at 350&def;F. for 30 min. or until heated through )

Suggested Menu and Preparation Schedule
Shrimp Creole
Fluffy Rice
Pea and Celery Salad in Lettuce Cups with Cucumber
Mayonnaise
Cherry Crisp (Card #93)
*4:30 pm Cooke Peas. Marinate. Chill.
*4:45    Prepare Lettuce and Celery. Chill.
*5:00    Prepare Cherry Crisp
*5:15    Prepare Creole Sauce
 5:30    Prepare Rice
 5:35    Mix Peas and Celery. Arrange on Lettuce
 5:40    Prepare Cucumber Mayonnaise
 5:50    Add Shrimp to Creole Sauce. Heat.
 5:55    Place Cherry Crisp in Warm Oven to Reheat
 6:00    Bon Appetit! Enjoy Your Dinner!
After dinner serve warm Cherry Crisp
*May be prepared earlier in the day or the day before and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions Inc., All Rights Reserved

Sweet Corn and Crab Soup (Kai yong shok mei tong)

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Preparation time: 5 minutes
Cooking time: 3-4 minutes
To serve: 4

You will need
2 1/2 oz. cooked or canned crab meat
11-12 oz. can sweet corn
3/4 pint water or chicken stock
1 tablespoon sherry
1/2 teaspoon monosodium glutatmate
2 eggs
1 teaspoon cornflour
1 tablespoon water
salt

Shred crab meat, remove any soft bone and save 1 tablespoon meat for decoration. Put sweet corn into a pan with stock and bring to the boil. Add crab meat, sherry and monosodium glutamate. Separate yolks from whites of eggs. Stir egg yolks into the soup, add cornflour mixed smoothly with the water, stir until boiling. Fold in stiffly beaten egg white, cook for 1 minute. Add salt to taste. Pour into soup bowl, sprinkle reserved crab meat on top and serve hot.

© Shufunotomo Co., Ltd., Japan 1968, English text © Shufunotomo Co., Ltd., Japan 1968

Broiled Beef Loaf

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2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 cups raw cauliflower florets
Paprika

Combine ground beef, salt, pepper, and garlic powder; mix well. Shape beef into a flat loaf on rack in broiler pan. Broil, about 4 inches from source of heat, about 20 minutes, or until done to taste, turning once to brown both sides. Top with cauliflower and return to the broiler until cauliflower browns. Sprinkle cauliflower with paprika. Divide evenly. Makes 4 different servings.

SAUCY MEATBALLS

1 pound lean ground beef
1/2 cup Tangy Tomato Sauce*, divided
1/4 cup dehydrated onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Combine beef, 1/4 cup Tangy Tomato Sauce, onion flakes, salt, and pepper. Shape into meatballs, 1 inch in diameter. Bake meatballs on a rack in shallow pan at 350°F (moderate oven) for 25 to 30 minutes. Pour remaining 1/4 tomato sauce into an 8-inch skillet. Bring to a simmer over low heat. Add meatballs, cover skillet, and simmer 12 minutes longer, shaking skillet occasionally. Divide evenly. Makes 2 dinner servings.

*See Sauces, Preserves, Dressings; Card #23

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.