Tag Archives: bad food photography

Spiced Frankfurters In A Hurry

1 Reply

A simple but interesting treatment is given to frankfurters as they gently simmer in a flavorful sauce of tomatoes, onions, green pepper and celery. Aromatic oregano and paprika add more good flavor to this quick and easily prepared one-pot meal.

For 4 servings you will need:
1 to 1 1/4 lbs frankfurters
2 Tbsp. butter or margarine
2 medium onions, sliced
1 clove garlic, minced or pressed
1 green pepper, sliced
2 to 3 stalks celery, sliced
1 can (16 oz) whole tomatoes with liquid
1 tsp. dried oregano leaves
1/2 tsp paprika
Dash black pepper
Salt to taste

Tips: If you like, you can substitute other smoked sausage for the frankfurters and used canned ready-cut tomatoes for whole.

Preparation:

1. Cut each frankfurter into thirds. Melt 1 Tbsp. of the butter in a skillet. Lightly brown the frankfurters. Remove and keep warm.

2. Add remaining butter. Saute onions till lightly browned. Add the garlic. Saute 1 min. longer. Stir in green pepper and celery. Cook 3 or 4 min. more or until tender-crisp.

3. Add tomatoes with liquid, oregano, paprika, black pepper and salt to taste. Simmer until heated through. Serve immediately.

Good served with: Noodles or rice.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients but use 1 large clove of garlic.

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

Boiled Bacon

1 Reply

Cooking time: see Stage 5
Preparation time: dependent on vegetables added
Main cooking utensil: large saucepan

You will need:
3lb smoked picnic shoulder or shoulder butt
pepper

Parsley sauce:
2 tablespoons butter
1/4 cup flour
2/3 cup ham stock
2/3 cup milk
seasoning
2-3 tablespoons chopped parsley

1. Wash and soak salted pork or ham overnight or for several hours in cold water*

2. Put soaked (or unsoaked) into a saucepan, cover with cold water.

3. Bring the wanter to a boil, skim, i.e., remove any greyish scum floating on the top.

4. Add pepper, but no salt.

5. Put a lid on the pan and cook slowly allowing 35 minutes per lb.

6. Add vegetables, e.g., carrots, onions, potatoes, during cooking.

TO SERVE: Hot with vegetables and parsley sauce. To make the sauce for 4 people, heat butter, stir in flour, cook for several minutes, then gradually add ham stock, milk, seasoning, and parskely. Boil until thickened and smooth.

To serve cold: Cool in the liquid, remove rind, and coat with crisp bread crumbs.

TO STORE: In the refrigerator, keep covered to prevent drying.

*Mild-cure pork or ham cuts do not need soaking.

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

Foxy Franks – Bar-B-Qued Weiners

1 Reply

BAR-B-QUED WEINERS

3 strips of bacon, cut in small pieces
1 can (8 oz.) tomato sauce
1/2 cup water
1/2 cup sliced onions
1/2 cup diced celery
2 Tbsp vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
1lb frankfurters
8 oz. thin spaghetti

Fry bacon in a skillet until crisp. Add tomato sauce and next 9 ingredients to bacon in skillet. Cover and simmer about 20 minutes stirring occasionally. Make a shallow, lengthwise cut in each frankfurter and add them to sauce. Continue cooking about 10 minutes or until frankfurters are hot. Meanwhile, cook spaghetti as directed on the package. Place on warmed serving platter, arrange frankfurters on top; pour sauce over all serves 4 to 6.

FOXY FRANKS

1 cup chili sauce
2 Tbsp. brown sugar
3 Tbsp. vinegar
3 drops Tabasco sauce
2 Tbsp. minced onion
4 slices bacon
8 frankfurters
1 recipe Holiday Rice (See Index E)

Mix 5 ingredients in saucepan. Simmer 10 minutes. Cut bacon in 1 -inch pieces. Cut deep gashes in frankfurters; insert a piece of bacon in each gash. Place frankfurters in shallow pan; spread with half the sauce; broil 5 minutes. Serve on Holiday Rice with remaining sauce. Makes 4 servings.

HOLIDAY RICE

3 cups hot, cooked rice
3 Tbsp. melted butter
1 cup hot, cooked peas
2 Tbsp. minced pimiento

Combine all ingredients in a bowl. Toss rice mixture lightly to mix well.

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

Meat Loaf and Dilled Limas

1 Reply

2 pounds ground beef
2 eggs, slightly beaten
1 cup dairy sour cream
3/4 cup dry bread crumbs
3/4 cup catsup
1 envelope (about 1 1/2 ounces) onion soup mix
1 teaspoon prepared mustard
Dilled Limas (below)

Heat oven to 350°. Mix ground beef, eggs, sour cream, bread crumbs, 1/4 cup of the catsup, the soup mix and mustard. Press mixture firmly in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, by tapping mold on bottom of pan. Bake uncovered until done, 45 to 50 minutes. Fill center with Dilled Limas. Brush Meat Loaf with remaining 1/2 cup catsup. 6 to 8 servings.

Dilled Limas

1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen green peas
2 tablespoons water
1/2 teaspoon salt
2 tablespoons butter or margarine
1/4 teaspoon dried dill weed

Heat oven to 350°. Rinse frozen beans and peas under running cold water to separate; drain. Place in ungreased 1-quart casserole. Sprinkle with water and salt; dot with butter. Cover and bake until vegetables are tender, about 50 minutes. Stir dill into vegetables.

Timing Tip: If you want to serve at different times, after baking, reduce oven temperature to 150° and cover meat with aluminum foil. Meat Loaf will hold up to 45 minutes. Dilled Limas will hold covered to 45 minutes.

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

Ham in Aspic

9 Replies

Cooking time: few mins. to heat water for jelly.
Preparation time: 30 mins.
Main utensil: 5 -cup deep round mold or pan

For 6 servings you need:
2/12 cups aspic jelly
few stuffed olives
1/2 cup cooked peas
1 hard-cooked egg white
1-l can ham
8 cooked prunes
2 hard-cooked eggs
1 hard-cooked egg yolk

Approximate calories:
Aspic jelly – virtually none
Peas – 56 for 1/2 cup
Cooked or canned lean ham – 1600 for 1 lb meat
Dried prunes – 25 for 1 large
A boiled egg – 80

1. Pour in enough aspic jelly to give 1/4 inch layer at the bottom of the mold.

2. Allow to set, then arrange the sliced olives, peas, and white egg on this, then cover with a very little more cold jelly.

3. Put this into a cool place to become quite firm.

4. Dice the ham, pit and chop the prunes and mix with the chopped eggs and yolk.

5. Put this into the mold; then gently pour in enough cold, but not set, aspic jelly to cover.

6. Put into a cool place for the mold to set and allow remainder of the jelly to set separately.

TO SERVE: Turn out, garnish with the chopped jelly, and serve with a green salad.

TO VARY: Use half tomato juice and half water to set the jelly.

TO STORE: In the refrigerator.

To turn out a mold: Dip for a few seconds only in hot water, then invert over serving dish.

©Copyright Paul Hamlyn Ltd 1967

Skillet Franks and Potatoes

Leave a reply

1 10 3/4 ounce can condensed cream of celery soup
1/4 cup milk
2 tablespoons sweet pickle relish
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/2 teaspoon salt
3 cups diced cooked potatoes or two 16-ounce cans potatoes, drained and diced
1/2 pound frankfurters, bias-sliced into 1-inch pieces

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 to 5.

Apricot-Glazed Ham

1 8 3/4 ounce can unpeeled apricot halves
2 tablespoons brown sugar
2 teaspoons vinegar
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 12/ pound fully cooked ham slice
6 maraschino cherries

Drain apricots, reserving 2 tablespoons syrup. Set aside 6 apricot halves; press remaining apricots through sieve. Combine sieved apricots, reserved syrup, brown sugar, vinegar, mustard, and ginger. Trim excess fat from ham. In skillet cook trimmings till 1 tablespoon fat accumulates; discard trimmings. Brown the ham slowly on one side in hot fat, about 4 minutes; turn. Place reserved apricot halves atop; spoon apricot mixture over. Cover; cook 5 minutes. Garnish each apricot half with a maraschino cherry. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Italian-Sauced Fish

Leave a reply

Italian-Sauced Fish

1/4 cup chopped onion
1/2 clove garlic, minced
1 tablespoon cooking oil
1 16-ounce can tomatoes, cut up
1 6-ounce can tomato paste
3/4 teaspoon dried oregano, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
8 frozen, fried, breaded fish portions
1/4 cup shredded cheddar cheese

IN saucepan cook onion and garlic in oil till onion is tender bu not brown. Stir in undrained tomatoes, tomato paste, oregano, sugar, salt and pepper. Simmer, covered for 20 minutes. Meanwhile cook fish portions according to package directions. To serve, spook hot sauce over fish. Sprinkle with cheese. Makes 8 servings.

Saucy Poached Fish

4 fresh or frozen halibut steaks
1/4 cup milk
1 10 3/4 ounce can condensed cream of mushroom soup
1/4 teaspoon dry mustard
1 3-ounce can sliced mushrooms, drained
2 tablespoon snipped parsley
Hot cooked rice

Thaw fish, if frozen. In medium skillet gradually stir milk into soup. Sit in mustard. Bring to boiling; reduce heat. Place fish in hot soup mixture. Cook, covered, about 10 minutes or till fish flakes easily. Carefully remove fish to warm platter. Stir drained mushrooms and parsley into soup mixture. Heat through ; serve over fish and hot cooked rice. Makes 4 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Fun With Franks

Leave a reply

Bacon-Wrapped Franks

For each serving, fry 1 slice bacon 2 minutes on each side. Split 1 frankfurter lengthwise, not cutting completely through. Place one of the fillings below in the cut.

Apple-Cheese: 2 slices unpared apple and 1 strip process American Cheese
Peanut Butter: Crunchy peanut butter or peanut butter and salted peanuts
Orange: 3 mandarin orange segments
Melon: 3 canteloupe or honeydew balls or 1 melon wedge
Onion: 1 green onion or a dill pickle slice
Savory Stuffing: Mix 1/3 cup chopped sweet pickle, 1 slice bacon, crisply fried and crumbed, and 2 cups dry herbed stuffing mix prepared as directed on package. Enough for 8 frankfurters.

Wrap each frankfurter with bacon; secure with wooden picks. Place on grill 4 inches from medium coals. Cook 12 to 15 minutes, turning frequently.

Glazed Franks

For each serving, make diagonal cuts in frankfurter, not cutting completely through. Baste with cola-flavored carbonated beverage, pineapple preserves or mixture of 1 tablespoon brown sugar and 1 1/2 teaspoons horseradish.

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

Savory Boxes

1 Reply

Cooking time: 15-20 mins.
Preparation time: 15 mins.
Main cooking utensil: baking sheet
Oven temperature: 425-450°F.
Oven position: toward top

For 4 people you need:
8 2-in squares bread, about 1 1/2 ins thick
1/2 cup melted margarine

Filing:
2 tablespoons butter or margarine
1/4 cup flour
3/4 cup milk
seasoning
1/3-2/3 cup cooked shrimp or prawns

Garnish:
shrimp
parsley

1. Insert tip of a knife and mark a small square on each piece of bread to form the lid: remove carefully.

2. Take out center – this need not be wasted but may be made into crisp crumbs.

3. Brush the outside and lids of the boxes with melted margarine, stand on baking sheet, and cook until crisp and brown, approximately 15 minutes; the lids will take a shorter time.

4. To make the filling, heat butter, stir in flour, cook for several minutes, and then add milk. Bring to a boil, cook until thickened, season, and add shrimp.

TO SERVE: Fill the boxes with the shrimp mixture, garnish and serve at once.

TO VARY: Add chicken or ham to sauce.

©Copyright Paul Hamlyn Ltd. 1967 Printed in Canada

Rainbow Sherbet Roll

2 Replies

1 package of our lemon chiffon cake mix
1 1/2 cups raspberry sherbet
1 1/2 cups orange sherbet
1 1/2 cups lime sherbet

Heat oven to 350°. Prepare cake mix as directed on package except – pour half the batter into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, spreading batter to corners. Pour remaining batter into ungreased loaf pan, 9x5x3 inches.

Bake jelly roll pan 20 to 25 minutes, loaf pan 45-50 minutes or until top springs back when touched lightly with finger.

Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; invert on towel sprinkled with confectioners’ sugar. Trim off stiff edges if necessary. Roll cake and towel from narrow end; cool towel-wrapped cake on wire rack. Invert loaf pan to cool. (Use loaf cake as desired.)

Unroll cake; remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange sherbet on the next 1/3 of cake and lime sherbet on remaining cake. Roll up carefully.

Place seam side down on piece of aluminum foil, 18 x 12 inches. Wrap securely in foil; freeze until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4 inch slices. 12 servings.

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