Tag Archives: bad food photography

Savory Salmon-Tuna Loaf

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1 can (7 oz) chunk-style tuna
1 can (7 3/4 oz) salmon
2 tablespoons margarine
2 tablespoons chopped onion
1 cup soft white bread crumbs
2 eggs
3/4 cup milk
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice

SAUCE
1 can (1 lb) stewed tomatoes
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves

1. Preheat oven to 350F. Grease 8 1/2-by-4 1/2-by- 2 1/2 inch loaf pan. Place lightly greased strip of foil down center, letting it extend over ends.

2. Drain tuna. Drain salmon; remove skin and bones.

3. In hot margarine in small skillet, saute onion until tender. Stir in bread crumbs. Remove from heat.

4. In medium bowl, beat eggs slightly. Stir in milk, parsley, salt, Worcestershire, and bread crumb mixture. Fold in tuna, salmon, and lemon juice until well blended. Turn into prepared loaf pan. Bake 45 minutes, or until knife inserted in center comes out clean.

5. Meanwhile, make Sauce: Drain 1/4 cup liquid from tomatoes into small saucepan. Stir in cornstarch until dissolved. Stir in tomatoes, salt, thyme, and remaining liquid. Bring to boiling, stirring constantly. Keep warm.

6. Let loaf stand about 3 minutes. Loosen around edges with spatula. Holding foil, gently lift loaf onto serving platter, so brown crust is on top. Carefully remove foil. Serve loaf with sauce. Makes 6 servings.

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

Florentine Ring

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Cooking time: 1 hour
Preparation time: 25 mins.
Main cooking utensils: 8-in. ring mold, saucepan
Oven temperature: 350°F

For 4-6 people you will need:
2 lb spinach

White sauce:
1/4 cup butter
1/2 cup all-purpose flour
1 1/4 cups milk
seasoning
3 egg yolks
good pinch nutmeg

Filling:
1 lb. haddock or cod fillets
1 1/4 cups milk
1/4 cup all-purpose flour
about 1 cup grated cheese
seasoning

Garnish:
1/4 cup grated cheese
tomatoes

1. Cook spinach in a very little salted water. Drain well and chop.

2. Make a thick white sauce on the usual way.

3. Stir in the egg yolks and nutmeg, add the spinach, season well, and blend thoroughly.

4. Spoon into greased ring mold.

5. Place the mold in a pan of water, bake until firm – 40-45 minutes.

6. Meanwhile, simmer fish in milk until cooked. Drain and use liquid to make a whjite sauce for filling with the butter and flour.

7. Season and stir in grated cheese.

8 When spinach mold is cooked, turn onto a warm plate.

TO SERVE: Fill center of ring with flaked fish and pour over the cheese sauce. Sprinkle with grated cheese. Garnish with sliced tomatoes.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Tom Boy & Baby Hot Dogs with Pa’s Hot Dog Relish

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Baby Hot Dogs with Pa’s Hot Dog Relish

4 hot dog rolls
Mayonnaise and mustard
4 hot dogs
Pa’s Hot Dog Relish (see below)

Preheat oven to broil. Split hot dog rolls lengthwise and spread lightly with mustard and mayonnaise. Place under broiler and broil until bubbly and lightly toasted, about 1 minute.

Fry, broil, or boil hot dogs until heated through. Place hot dogs in hot dog rolls and close. Cut rolls in thirds, cutting crosswise, to form 12 miniature hot dog sandwiches. Secure with skewers and serve with additional mustard and mayonnaise and Pa’s Hot Dog Relish.

Pa’s Hot Dog Relish

1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimiento
1/4 cup diced celery
1/4 cup chopped gherkins
1 cup prepared mustard
1 cup catsup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce

Mix ingredients together and chill, covered, in refrigerator. Holds up to 5 days on refrigerator shelf.
Yield: About 2 1/2 pints.

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

Tuna-Corn Bake

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1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (9 1/4 ounces) tuna, drained and flaked
1 can (8 ounces) stewed tomatoes (reserve 3 tomato pieces)
1 cup coarsely crumbled corn chips
1/2 small green pepper, chopped (about 1/4 cup)
2 teaspoons instant minced onion
1/2 teaspoon chili powder
Dash of garlic salt
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup coarsely crumbled corn chips
Chili sauce (optional)

Heat oven to 350°. Mix soup, tuna, tomatoes, 1 cup corn chips, the green pepper, onion, chili powder and garlic salt in a greased 1 1/2 quart casserole. Sprinkle with cheese and arrange reserved tomato pieces in center. Sprinkle 1 cup corn ship around tomatoes, Bake uncovered until bubbly, about 30 minutes. Serve with chili sauce. 8 servings.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Curried Eggs

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Curried Eggs

1/4 cup butter or margarine
1/2 cup diced green pepper
1/2 cup diced celery
1/4 cup flour
1/2 teaspoon salt
1 teaspoon curry powder
2 cups milk
8 hard-cooked eggs, cut in half, lengthwise
1 quart hot, cooked macaroni
Diced, unpared apple

Heat butter in a saucepan. Add green pepper and celery: cook and stir until soft, but not brown. Add and stir in flour and next 2 ingredients. Slowly add and stir in milk. Cook and stir until thickened. Gently fold in eggs; pour over macaroni. If desired, garnish with diced, unpared apple. Makes 6 to 8 servings of Curried Eggs.

Cheese Delight

1/4 cup butter or margarine
2 medium-size onions, sliced
1/3 cup chopped green pepper
1/2 cup milk
1 can (11 ounces) condensed tomato soup
2 cups grated processed sharp cheese
3 egg yolks, well beaten

Heat butter in a saucepan. Add onions and green pepper; cook until soft, stirring occasionally. Add and stir in milk and soup. Add cheese; stir until melted. Add and stir a small amount of heated cheese mixture into egg yolks; add and stir into remaining cheese mixture. Heat 1 minute longer. stirring constantly. Serve on toast, if desired. Makes 6 servings.

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

Frankfurters & Corn Casserole

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1/4 cup finely chopped onions
3 tablespoons butter of margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
2 cups canned whole kernel corn, drained
3 eggs beaten
1/4 cup fine dry bread crumbs
1 tablespoon melted butter or margarine
1 pound frankfurters, scored

Preheat oven to 350°. Cook onions in butter until transparent; stir in flour. Add salt and pepper. Over low heat, gradually stir in milk; cook until sauce is thick and smooth, stirring constantly. Remove from head and add corn. Fold in beaten eggs. Pour into 1 1/2 quart buttered casserole. Mix melted butter and bread crumbs; sprinkle on top. Bake 30 minutes; place frankfurters on top of casserole and bake 15 minutes longer.

Serves 6
Preparation Time: 1 HR
Approximate calories per serving…425

Suggested Menu

Frankfurter Corn Casserole
Pepper Slaw
Peach Melba

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

Pineapple-Glazed Roast Pork

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10-lb bone-in fresh ham
1 teaspoon salt
1/4 teaspoon pepper
2 cups sliced onion
1 can (10 3/4 oz) condensed chicken broth, undiluted
1 can (8 3/4 oz) crushed pineapple, drained
1/4 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon ginger
6 tablespoons flour

1. Preheat oven to 375F. Wipe ham with damp paper towels. Remove skin and excess fat from ham. Rub with salt an pepper. Place, fat side up, in shallow, open roasting pan.

2. Roast, uncovered, 1 1/2 hours. Remove from oven. Reduce oven temperature to 350F.

3. Darin drippings from pan; discard. Arrange onion slices around ham. Pour chicken broth into pan. Insert meat thermometer into thickest part of meat, away from bone.

4. Roast, covered 2 hours. Remove from oven. Pour drippings into medium saucepan, and set aside.

5. In small bowl, combine pineapple, honey, cinnamon, and ginger. Spread evenly over ham. Roast, uncovered, 45 minutes longer, or until meat thermometer registers 185F.

6. Skim off excess fat from drippings in saucepan. Measure 4 cups liquid and return to saucepan. Mix flour with 1/4 cup water until smooth. Stir into drippings. Bring to boiling, stirring constantly. Reduce heat, and simmer 3 minutes. Serve with ham. Makes 8 to 10 servings.

DINNER FOR A WINTERY DAY
Pineapply Glazed Roast Pork
Baked Sweet Potatoes
Creamed Spinach
Hot Cornmeal Rolls
Butter
Winter Fruit Compote
Shortbread

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

Cottage Cheese and Salmon Mold

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Cooking time: few mins. to heat water for aspic
Preparation time: 10 mins
Main cooking utensil: 1-quart bowl

For 4 people you need:
2 teaspoons gelatin
1/4 cup cold water
1 cup hot water
1/4 cucumber
2 hard-cooked eggs
medium can salmon
1 cup cottage cheese
3 tablespoons mayonnaise
seasoning
1 tablespoon olives or dill pickles

1. Soak gelatin for 5 minutes in cold water. Dissolve in hot water and allow to cool.

2. Pour a 1/4 inch layer into the dish, allow to set

3. When set arrange thin slices of cucumber and 1 sliced hard-cooked egg on the bottom.

4. Pour another 1/4-inch layer of jelly on top, allow this to set.

5. Mix together remaining aspic jelly, 1 chopped egg, flaked salmon, cottage cheese, mayonnaise, seasoning, and chopped olives or pickles.

6. Put into dish and chill until set.

TO SERVE: Turn out onto a plate, serve with salad.

TO VARY: Use finely chopped chicken in place of salmon, or tuna fish, or white fish.

TO STORE: In refrigerator.

©Copyright Paul Hamlyn, Ltd. 1967 Printed in Canada.

Seafood Mousse

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1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
1 tablespoon lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
2 cups fish (halibut, salmon or tuna), drained and finely chopped
1 tablespoon capers, chopped
2 tablespoons chopped parsley
1/8 teaspoon dried tarragon
1/8 teaspoon dried crushed marjoram
1 cup heavy cream, whipped
Carrot strips and sliced olives (optional)

Soften gelatin in cold water; add boiling water and stir until gelatin dissolves. Cool. Add mayonnaise, lime juice, onion, salt and pepper; mix well and chill until mixture begins to set. Fold in fish, capers, parsley, tarragon, marjoram, and whipped cream. Pour into an oiled fish mold and chill until firm. Unmold on serving platter and, if desired, garnish with carrot strips and stuffed olive slices.

Serves 6 to 8
Preparation time: 1HR.
Approximate calories per serving… 275

SUGGESTED MENU
Seafood Mousse
Cucumber Salad
Sour Cream-Horseradish Sauce
Cherry Tomatoes
Banana Cake

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

Prune Whip Pie

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Cinnamon Pie Shell (below)
2 cups miniature marshmallows
1/2 cup hot water
1/2 teaspoon instant coffee
1 1/2 cups chopped cooked prunes
1 tablespoon lemon juice
1/2 teaspoon salt
2 envelopes (1 1/4 ounces each) low-calorie whipped topping mix

Prepare Cinnamon Pie Shell. Heat marshmallows, water and coffee over low heat, stirring constantly, until marshmallows are melted, about 3 minutes. Refrigerate 30 minutes.

Reserve 1/4 cup of the prunes. Stir remaining prunes, the lemon juice and salt into marshmallow mixture. Prepare 1 envelope whipped topping mix as directed on package; fold into prune mixture. Spread in pie shell. Refrigerate until set, about 5 hours. Prepare remaining envelope whipped topping mix as directed on package; swirl over pie. Garnish with reserved prunes.

Cinnamon Pie Shell
Bake pastry for 9-inch One-Crust Pie as directed on 1 package (11 ounces) pie crust sticks except stir 1 teaspoon ground cinnamon into crumbled stick before adding water. Cool.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.