Tag Archives: bad food photography

Cheesecake Cookies

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cheesecake_cookies

Preparation time: 15 min.
Chilling time: 1 hr.
Baking time: 20 min. each sheet
Oven temperature: 350°F

Almost better than cheesecake, these tender buttery cookies have a soft cheese filling and a graham cracker coating for the crust.

For about 4 1/2 dozen cookies you will need:

1 cup butter or margarine
4 oz. cream cheese
1 cup sugar
1 egg
1 tsp. grated lemon rind
1 Tbsp. lemonjuice
2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 cup fine graham cracker crumbs
Cheese filling (recipe follows)

Cheese Filling: Beat together until smooth 4 oz. cream cheese, 2 Tbsp. sugar, 1/2 tsp. grated lemon rind, 1 egg yolk and 1 Tbsp. half-and-half, milk our sour cream.

Preparation:

1. Cream butter, cream cheese and sugar until blended. Add egg, lemon rind and lemon juice. Mix well.

2. Combine flour and baking powder. Add to first mixture and blend well. Cover. Chill for at least 1 hr.

3. Shape dough into 1-inch balls. Roll in graham cracker crumbs. Arrange on ungreased baking sheets.

4. With finger make an indentation in center of each cookie. Fill with 1/2 teaspoonful of filling.

5. Bake at 350°F for about 20 min. Remove to wire racks to cool. Store airtight.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Pork and Herb Terrine

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pork_terrine

Preparation time: about 45 min.
Baking time: 1 hr. 45 min.
Oven temperature: 375°F
Chilling time 4 to 24 hrs.

Elegant, yet economical, this tasty chilled meatloaf can be served in little squares on crisp croutons as an appetizer, in a thick slice on lettuce as a main dish, or with mustard for picnic fare.

For 1 9-by-5-inch loaf or terrine you will need:
1 lb sliced bacon
1 lb. ground lean pork
1 cup minced onion
2 cloves garlic, minced or pressed
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1 Tbsp. dried tarragon leaves
1 tsp. each dried rosemary, oregano, thyme and marjoram leaves
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1/2 cup dry sherry; optional
2 Tbsp. (2 pkgs.) unflavored gelatin
1 cup whipping cream
4 eggs, slightly beaten
1/4 lb. boiled ham, diced 1/2-inch optional
1 bay leaf

Preparation:

1. Line by 9-by-5-inch loaf pan or terrine with bacon, overlapping slightly to cover pan. In skillet try remaining bacon (4 to 6 slices) until crisp. Remove and reserve. Pour out all but 2 Tbsp. fat.

2. Put pork into large mixing bowl. Set aside.

3. Add onion and garlic to bacon fat. Sauté 3 min., stirring. Lower heat. Add spinach and heat through.

4. Add to pork with herbs, seasonings, sherry, if used, gelatin, cream and eggs. Blend well.

5. Spread half the mixture into lined pan. Top with crumbled bacon and ham. Cover with remaining meat mixture, patting down well. Fold bacon lining the pan over the top. Center bay leaf on top.

6. Cover with foil, sealing well. Place in another pan. Add 1-inch boiling water.

7. Bake at 375°F for 1 hr. 45 min. until juices are no longer pink. Remove foil. Weight down. Cool and chill 4 to 24 hrs. before slicing.

MCMLXXXIV My Group Recipes, All Rights Reserved, Printed in Holland

Angel Food Cake

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angel_food_cake

1 cup sifted cake flour
1/4 teaspoon salt
1 cup egg whites (7 or 8 medium-sized eggs)
1 teaspoon cream of tartar
1 teaspoon vanilla
1 1/4 cups sugar

Set oven for moderately low, 325°. Sift flour, measure and sift 4 times more.

Add and stir salt into egg whites; whip until frothy. Sprinkle cream of tartar over egg whites and continue to whip until they hold soft, moist peaks. Fold in vanilla. Gradually beat sugar into egg whites, 2 tablespoons at a time. Sift a small amount of the flour over egg mixture and gently fold in; continue until all flour is added. Turn into an ungreased 9-inch tube pan. Bake about 1 hour and 15 minutes or until done. Invert pan; allow to cool completely in this position. Loosen cake from side and tube of pan with a spatula. Frost, if desired, with Pastel Frosting, see below or sprinkle with confectioners’ sugar.

PASTEL FROSTING

Combine 1/3 cup tart jelly (plum, currant or grape), 1 egg white and few grains salt in the top of a double boiler. Whip with a rotary beater until mixed. Put over boiling water and continue to beat constantly for 3 minutes or until frosting stands in peaks. Cool and spread on cake. Frosts a 9-inch tube cake.

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

Broccoli with Deviled Eggs

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broccoli_deviled_eggs

1 1/2 pounds fresh broccoli or 2 packages frozen broccoli
4 hard cooked eggs
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/2 teaspoon pepper
Paprika

Wash broccoli, cut off large leaves and a thin slice of the lower stalk. If stalks are thick, slice lengthwise – almost to the flowerets. Place in a skilled, add 1 inch boiling, salted water and cook uncovered for 5 minutes; cover, and simmer 5 minutes longer. Do not overcook – broccoli should be slightly crisp and a bright green color.

Cut off upper 1/3 of egg white. Scoop out yolks and mash together with the cut-off whites. Blend in mayonnaise, mustard, onion salt and pepper. Garnish with paprika.

Combine marinade ingredients. Arrange eggs and broccoli on a platter. Pour marinade over broccoli, refrigerate at least 1 hour before serving.

Serves 4
Preparation time: 30 min.
Approximate calories per serving… 250

NOTE: This versatile dish can be used as a vegetable, an appetizer, or a salad.

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, NY

Pineapple and Lemon Souffle

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pineapple_lemon_souffle

Cooking time: few mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5- to 6-in. soufflé dish, wax paper

For 4-6 people you need:
3 eggs
1/2-1 teaspoon very finely grated lemon rind
6 tablespoons sugar
1 envelope gelatin
medium can pineapple
3 tablespoons lemon juice
2/3 cup whipping cream

Decoration:
2/3 cup whipping cream
pineapple
candied angelica

1. Separate the egg yolks from the whites, put the yolks in a bowl with the lemon rind and sugar.

2. Beat until thick and creamy; this may be done over hot water if wished.

3. Soften the gelatin in 2/3 cup syrup from can of pineapple, then dissolve over very low heat and add to the egg mixture, together with the well drained, finely chopped pineapple and the lemon juice. Leave some pineapple for decoration.

4. Allow mixture to cool and stiffen slightly, then fold in lightly whipped cream and stiffly beaten egg whites.

5. Put into prepared soufflé dish and leave to set.

6. Remove paper, decorate top with pieces of pineapple, whipped cream and leaves of angelica.

To prepare soufflé dish: Tie band of buttered paper around dish to stand several inches above top rim. To remove, ease away with a knife.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Marcy’s “Enchilada”

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marcys_enchilada

1/2 cup Tangy Tomato Sauce*
1 medium canned tomato, chopped
1 tablespoon green chili pepper
1 tablespoon dehydrated onion flakes
Artificial sweetener to equal 2 teaspoons sugar, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
Dash of garlic powder
1 slice enriched white bread, toasted
2 ounces cooked chicken, chopped
1 ounce grated Monterey Jack cheese

Combine tomato sauce, tomato, chili pepper, onion flaked, sweetener, cumin, salt, oregano, basil, and garlic powder in a saucepan. Simmer 12 minutes. Place toasted bread in a baking dish. Pour sauce over. Place chicken on top, then spoon grated cheese over chicken. Bake at 350°F (moderate oven) for 15 minutes. Makes 1 luncheon serving.

*See Sauces, Preserves, Dressings; Card #23

Tangy Tomato Sauce

3 cups tomato purée
1/3 cup white wine vinegar
Artificial sweetener to equal 4 teaspoons sugar, or to taste
3/4 teaspoon garlic powder, or to taste

Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes to thicken. Divide evenly. Makes 12 servings, about 1/4 cup each.

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

Chopped Chicken Liver Paté

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chopped_chicken_liver_pate

1 pound chicken livers, washed and drained
1 tablespoon minced dry onion
1/4 cup chopped onion
2 eggs, hard-cooked
2 tablespoons bouillon, if needed
Salt and pepper
2 envelopes unflavored gelatin
1 cup water
1 10-ounce can beef bouillon
Garniture: carrot and green onion slices, celery leaves

Set oven on 500° or “Broil.” Cook livers 5 minutes on one side; turn, sprinkle with minced dry onion and broil 3 minutes more; cool. Put livers, onions and eggs through a food mill; add pan juices and blend. If additional liquid is needed, add chicken bouillon. Season with salt and pepper. Sprinkle gelatin over cold water in a small saucepan. Over low heat, stir constantly until gelatin dissolves – about 3 minutes. Remove from heat; add beef bouillon, pour a 1/4-inch layer of the aspic in an 8-inch round pan and chill until slightly jelled – about 5 minutes; place garnish of carrot and green onion slices, celery leaves on aspic; chill 10 minutes longer. Then mold chopped live on top of aspic – reserving balance of aspic. To serve: place pan in a dish of hot water for 5 seconds and unmold. Whip reserved aspic and decorate around the mold.

Serves 6
Preparation time: 1 HR.
Approximate calories per serving: 145

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Deviled Eggs

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deviled_eggs

Cooking time: 35-40 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
Creole rice:
1 small onion, peeled
1 stalk celery
1 small green sweet pepper
2 tablespoons butter
1/2 cup mushrooms
3/4 cup rice
1 1/2 cups stock
seasoning

Eggs and sauce:
4 eggs
2 tablespoons butter
1/4 cup flour
1 1/4 cups tomato juice
salt
1 teaspoon made mustard
1 teaspoon Worcestershire sauce
pinch brown sugar

1. Chop onion coarsely with celery and pepper, removing core and seeds.

2. Fry in the butter for 5 minutes without browning.

3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.

4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.

5. Meanwhile hard-cook the eggs and make the sauce.

6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.

7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.

TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.

TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Corned Beef Open Sandwiches

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corned_beef_sandwich

Cooking time: 10 mins.
Preparation time: 10 mins. plus time for eggs to cool
Main cooking utensils: saucepan, cookie cutters

For 6-8 people you need:
2 eggs
6 slices bread
3-4 tablespoons butter
12-oz. can corned beef

Garnish:
tomato or red sweet pepper
little cucumber
few stuffed olives
mustard and cress
dill pickle

To flavor butter:
a) lemon butter- add little finely grated lemon rind and juice
b) watercress butter – add chopped watercress and little lemon juice
c) deviled butter – add pinch curry powder and a few drops of Worcestershire sauce

1. Hard-cook the eggs, allowing 8-10 minutes in boiling water. When they are ready, crack at once and put into cold water – this prevents a dark line forming around the yolk.

2. Cut out the desired shapes in the bread – if the bread is fresh, warm the cookies cutter and the bread will not crumble.

3. Soften the butter slightly, so it spreads without harming the shape of the bread.

4. Cut the corned beef into neat thin slices, then cut into similar shapes to the bread but a little smaller.

5. Arrange the beef on the bread and butter and garnish as show in the picture.

TO SERVE: With cocktails or as a light snack.

TO VARY: Flavor the butter as suggested.

TO STORE: Keep covered with foil or saran wrap in a cool place until ready to serve.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967