Tag Archives: Golden Cooking Cards Book

Беф-строганов (Bef stroganov) Beef Stroganoff

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4 servings

You will need
4/5 lb. beef, cut into thin strips
¼ cup butter
2 onions, cut into thin strips
⅓ lb. champignons, thinly sliced
½ cup flour
2 cups milk
¼ cup heavy cream
¼ teaspoon MSG (monosodium glutamate) (optional)
2 sprigs parsley, minced
salt, pepper

Garnish:
⅔ lb. potatoes
⅓ lb. macaroni
salt
pepper
grated cheese

Sauté the beef in butter in a heavy pot until browned. Add the vegetables. Brown the flour in a separate pan and add to the vegetables.

Add the milk, cream, salt, pepper and MSG. Simmer over low heat, stirring constantly, until thick. Ladle into a deep bowl and sprinkle with the minced parsley.

Cut the potatoes into strips and deep-fry. Season with salt and pepper. Boil the macaroni and season with salt and pepper. Sprinkle with the grated cheese. Serve with fried potatoes and macaroni separately.

©️Shufunotomo Co., Ltd., Japan 1973

Arroz con Leche (Rice Milk Pudding)

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You will need:
1 cup rice (uncooked)
3 cups water
3½ cups milk
½ teaspoon salt
1 stick cinnamon
2 egg yolks, slightly beaten
¾ cup sugar
½ cup raisins
½ teaspoon grated lemon rind
1 teaspoon vanilla
powdered cinnamon

Wash rice and slowly bring it to a boil in 3 cups of water. Add salt and lemon rind. Cook until soft and fluffy. Add milk, sugar and cinnamon stick. Simmer over low heat until it begins to thicken. Remove from heat and stir in raisins and egg yolks. Simmer over low heat 20 to 30 minutes until creamy, stirring occasionally. Remove from heat and vanilla [sic]. Pour into a serving dish. Serve warm or cold sprinkled with cinnamon.

© Shufunotomo Co., Ltd., Japan 1975 English text ©️ The Hamlyn Publishing Group Ltd. 1975

Chicken Kiev (Kotleta po kievski)

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6 servings

You will need
5 oz. butter
6 chicken breasts, boned (each 4 oz.)
6 chicken fillets
6 chicken legs without meat, boiled
¾ cup flour
2 egg, mixed with little milk
little bread crumbs
6 white bread slices, crusts trimmed
vegetable oil for frying
salt
pepper

Garnish:
8 tablespoons canned green peas
2 medium carrots, sliced and glazed*
6 small tomatoes
6 lemon slices
pickled cucumber
little watercress

*Carrots steamed in butter and glazed with a little sugar. (See Recipe 8.)

Divide the butter into 4, and shape each into a thick stick. Let cool and harden.

Remove the ligaments from the chicken breasts and pound flat with the back of a knife. Season with salt and pepper. Also salt and pepper the chicken filets. Wrap the butter stick in the fillet, and then in the flattened breast. Shape each with chicken legs inserted.

Dredge with flour, beaten egg and bread crumbs. Repeat twice.

Deep-fry the bread slices in hot oil 300°F. until crisp. Then brown chicken cutlet.

Place chicken on fried bread slices and garnish with boiled green peas, glazed carrots, tomatoes, lemon slices, pickled cucumber and watercress.

Before eating, remove the bread slices from the chicken. Cut the chicken to spurt the melted butter, which is used as sauce.

©️Shufunotomo Co., Ltd., Japan 1973

Königsberger Klops (Meat dumplings)

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4 servings

You will need
1 lb. 2 oz. ground pork or beef
1 onion, chopped
1 roll, soaked and drained
½ lemon rind, grated
2 anchovies, ground
1 tablespoon minced parsley
salt and pepper
¼ teaspoon nutmeg
1 egg
2 tablespoons flour

Sauce:
3 tablespoons butter or margarine
1 tablespoon chopped onion
1 tablespoon minced carrot
1 tablespoon minced celery
3 cups water or broth
2 lemon slices
salt and pepper
1 tablespoon caper, crushed
3 tablespoons cornstarch, dissolved in same amount of water
2 tablespoons sour cream
1 tablespoon minced parsley
Fried potatoes and sautéed vegetables for garnish

Knead ground meat mixed with chopped onion, roll, grated lemon rind, ground anchovies, minced parsley, salt, pepper, nutmeg and egg. Shape into 8 balls and dredge them with flour. Sauté the balls in salad oil lightly. Melt 3 tablespoons of butter in a stew pan, add the celery, carrot and onion. Pour over the water or broth and add the lemon, salt and pepper to taste. Add the capers and meatballs.

Finally, add. the cornstarch, sour cream, and simmer for 20 minutes. Serve hot. Sprinkle with minced parsley. Garnish with fried potatoes and sautéed vegetables.

© Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Publishing Group Ltd. 1968

Hamburgers with Green Salad

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Preparation time: 25 minutes
Cooking time: 20-25 minutes
To serve: 4

You will need
1 lb. minced beef
1 large or 2 medium-sized onions
seasonings
½ teaspoon mixed herbs
1 heaped teaspoon chopped parsley
1 teaspoon Worcestershire sauce
1 potato
flour
toasted breadcrumbs
hamburger buns
tomato
lettuce
watercress

Sauce:
1 tablespoon corn oil
½ small onion, chopped
¼ oz. cornflour
½ lb. tomatoes, peeled and sliced
½ pint water
1 oz. chopped lean ham
1 oz. soft brown sugar
¼ level teaspoon paprika
salt
½ tablespoon Worcestershire sauce
½ dessertspoon vinegar
dash of Tabasco sauce
few stuffed olives

Make sauce first. Heat oil in a saucepan, add onion and cook gently without browning for a few minutes. Stir in the cornflour and mix well. Add tomatoes, water and ham and simmer for 10-15 minutes. Add all remaining ingredients except olives and cook for a few more minutes. Season to taste, stir in the sliced stuffed olives. Put meat in a bowl, add grated onion, seasoning, herbs, parsley and sauce. Grate in raw peeled potato. Mix thoroughly. Form into large flat cakes. Flour and toss in toasted breadcrumbs. Either fry in hot fat or bake for 25 minutes in a moderately hot oven (375°F. or Gas Mark 5). Put the hamburgers inside the buns, pour over the sauce. Serve hot and, if liked with pickled gherkins on top. Garnish with tomato, lettuce and watercress.

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

삼색육란 (Sam-saeg Yug-ran) Tricolored Meatballs

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4 servings

You will need
½ lb. ground beef
½ block soybean curd
2 hard-boiled eggs
5-6 cloud ears (or 2 tablespoons toasted, ground and sieved black sesame seeds)
Mixture A:
2 tablespoons minced green onions
1 teaspoon minced garlic
½ teaspoon minced ginger
dash of pepper
2 teaspoons toasted and ground sesame seeds
1 tablespoon sesame oil
dash of monosodium glutamate
1 tablespoon cornstarch
Vinegar-Soy Sauce (See Recipe 5)

If using cloud ears, soak in hot water, drain and steam. Dry in a medium oven. For both cloud ears and black sesame sees, pulverize in a mortar or blender, or mince very fine.

Separate hard-boiled egg yolks and whites, and mince. Break up soybean curd with a fork, mix with meat, and stir into Mixture A. Mix well and make chestnut-size balls. Roll ⅓ of the meatballs in egg yolk, ⅓ in egg white, and ⅓ in the color ears (or black sesame seeds).

Steam over high heat 7-8 minutes. Serve hot with Vinegar-Soy Sauce.

To steam meatballs: If you do not have an oriental steamer, you can improvise one as follows: Cut off both ends of a flat tuna fish can. Place in a deep kettle and pour in boiling water to the rim of the can. Place meatballs on a heatproof dish, and set dish on can. Cover and keep water boiling. Check several times, and pour in more boiling water when necessary.

©️Shufunotomo Co., Ltd. Japan 1974

Eggplant with Sesame Sauce

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Oriental and Mediterranean eggplants are about 5 inches long and 1½-2 inches in diameter. Elongated in shape and are excellent for busy cooks since they cook quickly. Eggplants are low in calories.

Prepare this subtly flavored sauce ahead for ease in serving.
3 Tablespoons toasted sesame seeds, ground coarsely
3 Tablespoons sugar
3 Tablespoons rice wine vinegar (Japanese type)
1 Tablespoon soy sauce (Japanese shoyu)
1 teaspoon salt
dash MSG (optional)

Put all ingredients into a bowl. Mix well, or easier yet, first grind sesame seeds in blender slightly and add balance of ingredients. Twirl a short while. Pour over cooked eggplant.

8 eggplants, small Oriental or Mediterranean variety

Trim ends of unpeeled eggplants and make several long slashes on lenghwise [SIC] surface for speed in frying. The skin protects oil from penetrating the inside which makes the vegetable exceedingly fat-free when cooked.

Heat frying pan with a thin layer of light vegetable oil. When about 350°F. add eggplants and fry until soft. Turn them occasionally. Cook about 4 minutes. Drain on paper towels. Keep warm. To serve split eggplants open at one lengthwise slash and pour sauce over vegetables. Enjoy!

Serves 4

©️Shufunotomo Co., Ltd. Japan 1974

Cauliflower in Yoghurt

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Preparation time: 2 hours 5 minutes
Cooking time: 30-35 minutes
To serve: 4

You will need
1 medium-sized cauliflower
3 onions
1 clove garlic
½ teaspoon ginger powder
½ pint (U.S. 1¼ cups) yoghurt
1 teaspoon sugar
1 teaspoon salt
1½ oz. Cooking fat
¼ pint (U.S. ⅝ cup) hot water
1 teaspoon garam masala (see Card No. 2)

Divide cauliflower into flowerets. Slice 1½ onions finely. Mince the other 1½ onions, garlic and ginger. Put the yoghurt in a bowl, add the minced ingredients, sugar and salt and beat with an egg beater. Marinate the cauliflower in the yoghurt mixture and leave for 2 hours. Make sure that the yoghurt covers the flowerets all over. Heat the fat and fry the onions golden, add the cauliflower, all the yoghurt and hot water. Simmer until cauliflower is tender. Sprinkle with garam masala.

© Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Publishing Group Ltd. 1968

Meruluza en Salsa Verde (Hake with Green Sauce)

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4 servings

You will need
½ cup oil
3 cloves garlic, chopped
1 tablespoon minced parsley
4 hake slices, each ⅓ lb., preferably cut from the center, scaled
powdered white pepper
juice of 1 lemon
24 or 28 green asparagus tips, tinned
salt

Heat oil in a flat-bottomed earthenware casserole, then add garlic and minced parsley.

Stir with skimmer and add some of the asparagus water without forgetting that the hake will give out a certain amount of liquid when it is cooked.

Season hake with salt, a little pepper and lemon juice, and add to the casserole. Stir lightly as. itis cooking.

Place asparagus tips on top of the hake and finish cooking in the oven or on the hot plate.

Serve in the same casserole.

©️Shufunotomo Co., Ltd., Japan 1973

Okara with Chicken and Vegetables

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Okara is the soy bean residue from making tofu (bean cake). It is usually available at tofu shops. Okara itself is an excellent ingredient used as an extender for making meat loves or hamburger patties. Highly nutritious and uses what might ordinarily be wasted.

2 cups okara (soy bean residue)
⅓ cup boneless chicken meat, chopped
2 dried mushrooms (shiitake, stems removed, soaked in ½ cup warm water for 15 minutes, squeezed dry and chopped
¼ cup fresh string beans, diced
1 medium size carrot, cut short like matchsticks
1 Tablespoon soy sauce (Japanese shoyu)
2 Tablespoons sugar
1 teaspoon salt
dashes MSG (optional)
1 Tablespoon oil for frying
2 green onions, chopped

Save mushrooms soaking water and add it to saucepans along with ingredients. Cook over low heat for 8 minutes. Stir occasionally so contents will not scorch. Set aside. Heat a frying pan and add oil. Add okara. Stir so it will not burn. Add cooked mixture. Cook about 4 minutes more on low heat until well heated throughout. Stir constantly to prevent bringing. Taste and adjust seasonings, if desired. Add chopped green onions just before removing from heat. Mix together.

Serves 6

©️ Shufunotomo Co., Ltd. Japan 1974