Tag Archives: bad food photography

Potato Salad Log

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potato_salad_log

1 quart mashed potatoes
Salt and Pepper
1 teaspoon prepared mustard
1/3 cup mayonnaise
3-ounce package cream cheese
1/4 cup sour cream
4 hard-cooked eggs, chopped
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped green pepper
2 tablespoons sliced stuffed olives
2 tablespoons chopped parsley
1 tablespoon sweet pickle relish
1 teaspoon salt
1/2 teaspoon pepper

Prepare mashed potatoes. Season with salt, pepper and prepared mustard. On a damp cloth, or aluminum foil, roll out to 1/2-inch thickness in a rectangular shape. Blend together mayonnaise, cream cheese and sour cream; add remaining ingredients. Spread over mashed potatoes and roll up like a jelly roll. Refrigerate for at least 1 hour; cut in 1-inch slices and serve.

Serves 8
Preparation time: 40 min.
Approximate calories per servings: 260

SUGGESTED MENU
Marinated Tomato Salad
Cold Turkey Loaf
Potato Salad Log
Pineapple Chiffon Pie

From the Kitchens of Dorothy Taylor

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

Reuben Sandwiches

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reuben

1/3 cup mayonnaise or salad dressing
1 tablespoon chili suace
12 slices rye bread, buttered
1/2 pound sliced Swiss cheese
1/2 pound sliced cooked corned beef
1 can (16 ounces) sauerkraut, drained

Mix mayonnaise and chili sauce; spread on 6 slices of bread. Layer cheese, corned beef and sauerkraut on spread slices; top with remaining bread slices. 6 sandwiches.

Rachel Sandwiches: Omit mayonnaise and chili sauce; substitute Almond Coleslaw (below) for the sauerkraut.

Almond Coleslaw

2 1/2 cups shredded cabbage
1/2 cup chopped celery
1/4 cup diced green pepper
1/4 cup diced cucumber
3 tablespoons minced onion
1/4 teaspoon salt
Dash pepper
1/2 cup mayonnaise or salad dressing
2 or 3 tablespoons light cream
1/2 cup toasted slivered almonds

Combine all ingredients except mayonnaise, cream and almonds. Chill. Just before serving, blend mayonnaise and cream. Toss dressing and almonds with salad.

For crusty, melt-in-your-mouth treats, butter both sides of the finished sandwiches and grill.

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

Cornflour Mold

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cornflour_mold

Cooking time: 8-10 mins.
Preparation time: 5 mins.
Main cooking utensils: saucepan, bowl or mold

For 4 people you need:
1/3 cup cornstarch
flavoring*
2 1/2 cups milk
2-4 tablespoons sugar

*Flavorings: Add few drops vanilla or other extracts to the milk; add coloring; add rind of a lemon to the milk – do not use the juice otherwise it will curdle: add 2 tablespoons cocoa powder to the cornstarch; add 1 tablespoon coffee extract to the milk or use part coffee and part milk.

1. Put the cornstarch in a bowl and blend with a little cold milk.

2. Bring the rest of the milk to a boil, pour over the blended cornstarch.

3. Return to the saucepan with the sugar and cook until thickened, stirring all the time to keep smooth.

4. Rinse out the bowl or mold with cold water, drain but to not dry – mold is then easier to turn out.

5. Pour in mixture and allow to set.

TO SERVE: Turn out and serve with cream, fruit or with jam.

TO VARY: Use scant 2 cups milk only, thicken then cool slightly, stirring well, then add 2/3 cup coffee or whipping cream.

To make an economical mousse:
Use half the amount of cornstarch. When thickened, add 1 envelope gelatin dissolved in 1/4 cup water (do this in a bowl over hot water), cool. then fold in a little whipped cream and 2 stiffly beaten egg whites.

Printed in Canada. @copy; Copyright Paul Hamlyn Ltd 1967

Fish Balls and Fish Pudding

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fish_balls

Cooking time: see Stages 4 and 8
Preparation time: 20 mins.
Main cooking utensils: fish balls, large sauce pan; fish pudding, bowl, wax paper or cloth, steamer, saucepan
Oven temperature: 375°F
Oven position: center

For 6 servings you need:
Fish balls:
2 lb white fish
3 tablespoons salt
3 tablespoons potato flour or cornstarch
3 tablespoons flour
2 tablespoons butter
pinch nutmeg
pinch pepper
3-4 tablespoons milk
3-4 tablespoons cream
2 1/2 cups milk or fish stock
1/4 cup flour or 2 tablespoons cornstarch
2 tablespoons butter
Fish pudding: see stages 6 and 7

1. Fish balls: Grind fish 2 or 3 times until very fine; beat fish and salt for 10-15 minutes until smooth (this will give a salty taste – reduce quantity if wished).

2. Add potato flour, flour, butter, nutmeg and pepper.

3. Add milk and cream gradually.

4. Make into tiny balls and cook these in the milk or fish stock for 15 minutes.

5. Blend the 1/4 cup flour or 2 tablespoons cornstarch with the milk or fish stock and thicken to make a sauce and add the butter.

6. Fish pudding: Grind 2 lb. white fish 2 or 3 times until very fine.

7. Add 1/4 cup melted margarine or butter, then stir in 2 eggs, one at a time, season, add 2 tablespoons potato flour or cornstarch, and 3 tablespoons milk.

8. Put in bowl and cover. Steam for 45 minutes or bake at 375°F for 30 minutes in dish of water.

TO SERVE: Hot, garnished with shrimp or prawns.

Picture also shows a delicious start to a meal: open sandwich of shrimp or prawns, served with salad.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Prawn and Grape Cocktail

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prawn_and_grape_cocktail

No cooking:
Preparation time: 10 mins
Main utensils: 4 sundae glasses or small dishes

For 4 servings you need:
small piece of lettuce
2-3 tomatoes
2/3 cup mayonnaise
scant 1/4 cup fruit
flavored bottled sauce
small bunch white grapes
1 cup peeled prawns or shrimp

Garnish:
2 fairly thick lemon slices
sprigs parsley

*If using frozen prawns or shrimp allow to defrost at room temperature. to hasten the process put the package of frozen prawns or shrimp in cold water – NOT hot.

1. Wash the lettuce, shake dry and shred finely. this is important as the cocktails are served with a small teaspoon and small fork and the lettuce is difficult to manage in large pieces.

2. Cut the tomatoes into wafer thin slices, choose tomatoes that are not too large.

3. Blend the mayonnaise and the sauce, add enough of the latter to give a pleasant ‘bite’ to the mixture.

4. Slit the grapes carefully and remove any seeds with the tip of a sharp knife.

5. Put the lettuce and tomatoes into the glasses and top with some of the dressing.

6. Add the grapes, prawns or shrimp, and more dressing.

7. Halve the lemon slices and top each cocktail with half a lemon slice and parsley.

TO SERVE: As cold as possible.

TO VARY: Used diced melon or grapefruit segments instead of grapes.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972.

Meringue Fancies

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meringue_fancies

Cooking time: approximately 2 hours
Preparation time: 15 mins
Main cooking utensils: baking sheet 1/2 to 1-in plain nozzle and pastry bag
Oven temperature: 225-250°F
Oven position: center

For about 12-18 you need:
2 egg whites
1/2 cup granulated sugar or 1/4 cup granulated sugar and 1/2 cup sifted confectioners’ sugar

Flavorings: see card 31**

oil or butter to grease baking sheet

Decoration:
little whipped cream
red currant jelly
lime jello
chocolate buttons

1. Beat the egg whites until very stiff.

2. Add the sugar. Card 30 gives the ways in which this may be done.

3. Put the mixture into the pastry bag to which the nozzle has been fitted.

4. Pipe into desired shapes – bake.
For animals cut shape in paper, oil well, put onto oiled or buttered baking sheet, pipe over or put cookie cutter of desired shape onto baking sheet, fill carefully then pull up from the meringue mixture.

5. For fingers, hold nozzle near baking sheet at angle of pen when writing, pipe slowly but evenly, lift up rapidly for neat end.

6. For rosettes, pipe desired size, hold pastry bag completely upright, lift up very sharply.

7. For mushrooms use 1/4 inch plain nozzle, make short finger, then small rosette. Bake separately. Sandwich together with whipped cream or butter cream.

* From Card 30
Adding sugar: Gradually beat in half the sugar, then fold in the remainder. There are other ways of incorporating all the sugar – it can ALL be folded in – it can ALL be beaten in gradually, but the above is generally the best, giving a stiff, shiny mixture.

** From Card 31
Flavorings:
Chocolate: Add 1 tablespoon sifted cocoa or 1 tablespoon drinking chocolate powder to the sugar
Coffee: Add 1 1/2 -2 teaspoons instant coffee powder to the sugar. A few drops of coffee extract may be added to the egg whites after beating.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Walnut Raisin Cake

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walnut_raisin_cake

1 1/2 cups brown sugar, packed
1/2 cup liquid margarine
2 eggs
1 teaspoon vanilla extract
2 cups unsifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup milk
2 cups finely chopped pared apples
1 cup chopped walnuts
1 cup raisins

1. Preheat oven to 350F. Grease and flour 13-by-9-by-2-inch pan.

2. In large bowl, combine sugar and margarine. Using wooden spoon, beat in eggs and vanilla.

3. Sift flour with soda, baking powder, and cinnamon. Stir into egg mixture, alternately with milk. Stir in apples, chopped nuts, and raisins.

4. Turn into prepared pan. Bake 40 to 45 minutes, until surface springs back when gently pressed with fingertip.

5. Let cool in pan on wire rack. Frost, if desired. Cut into 20 squares. Top each with walnut. Makes 20 servings.

FAMILY GATHERING BUFFET
Ham Baked in Cider
Corn Pudding
Marinated Cold Vegetables
Hot Rolls
Peach Preserves
Walnut Raisin Cake

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Pecan Waffles

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pecan_waffles

2 cups sifted* cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg yolks
1 1/4 cups milk
6 tablespoons salad oil
2 egg whites
1/2 cup chopped pecans

1. Preheat waffle iron

2. Sift flour with baking powder and salt; set aside.

3. In medium bowl, with rotary beater, beat egg yolks, milk and salad oil until well combined. Gradually add flour mixture, a little at a time, beating after each addition; beat only until smooth.

4. In small bowl, beat egg whites until stiff peaks form when beater is raised. With rubber scraper, gently fold egg whites into batter just until combined. Stir in pecans.

5. For each waffle, pour about 1/2 cup of batter into center of lower half of waffle iron, until it spreads to in inch from edge.

6. Lower cover on batter. Cook as manufacturer directs, or until waffle iron stops steaming. Do not raise cover during baking.

7. Carefully loosen edge of waffle with fork; remove. Serve hot. Makes 4 large waffles.

* Sift before measuring

A SPECIAL FAMILY BREAKFAST
Pecan Waffles
Maple Syrup
Strawberry Sauce
Sausage
Bacon Curls
Coffee
Cocoa

&copy Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Surprise Pancakes

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surpise_pancakes

1 cup milk
1 egg
1 tablespoon salad oil
1 cup packaged pancake mix
1/2 cup wheat germ
1/2 cup raisins
Butter or margarine
Hot maple syrup or honey

1. Heat griddle, then grease very lightly.

2. In medium bowl, with rotary beater, beat milk with egg and oil just until combined.

3. Stir in pancake mix, wheat germ, and raisins.

4. Use 1/4 cup batter for each pancake. Cook pancakes until lightly browned – about 3 minutes on each side.

5. Serve with butter and maple syrup or honey.

Makes 8 medium-sized pancakes.

A LATE BREAKFAST

Fresh Orange and Pineapple Juice
Surprise Pancakes
Bacon
Butter
Hot Maple Syrup
Honey
Coffee
Cocoa

&copy Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Party Picnic Loaf

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party_picnic_loaf

Preparation time: 20 mins.
Main utensil: bread knife

For 1 large loaf:
Suggested fillings:
a) cream cheese blended with crushed pineapple, nuts, or olives
b) liver sausage blended with a little cream cheese or butter
c) chicken, shrimp, egg, or salmon salad
d) cottage cheese blended with chopped chives, celery, or green pepper and seasoning

butter
1 cup cream cheese or small curd cottage cheese
1 cup salted peanuts

Garnish:
cucumber
parsley or watercress

1. Choose and prepare three of the suggested fillings.

2. Remove all the crusts from the loaf, then slice lengthwise to give four long slices.

3. Spread three slices with butter; sandwich the slices together with the different fillings.

4. Coat the top and sides, not the ends, with the cream cheese or cottage cheese, softened and blended with a little milk if necessary; press the chopped salted peanuts against the sides.

TO SERVE: Garnish with cucumber and parsley before serving for an outdoor buffet. To carry on a picnic wrap the loaf in foil before coating and take the cream cheese or cottage cheese and chopped peanuts in screw-topped jars to put on just before serving.

TO VARY: Use one slice white bread then one slice brown bread.

TO STORE: In the refrigerator

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967