You will need 4 large, ripe bananas 1 cup orange juice 4 tablespoons butter ½ cup brown sugar 2 teaspoons cinnamon Optional: cream or whipped cream as a topping.
Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.
2 tablespoons cornstarch salad oil for frying a few leaves of lettuce for garnish
Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.
13 oz. pork or chicken liver ½ leek ¾-inch piece of fresh ginger or ⅙ teaspoon ginger powder
(a) 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon sherry ½ cup water ¼ teaspoon pepper a pinch of salt a pinch of monosodium glutamate
a sprig of parsley for garnish
Dip the liver into water for 15 minutes to drain off the blood. Cut the leek and slice the ginger. Bring water to a boil and add the leek, ginger and liver. Boil until the white foams come out. Drain the water and bring ingredients (a) to a boil in the same pan. Add the liver and simmer, covered, over a low heat until the liver is cooked. Then take off the lid and boil down the liquid. Let the liver cool and slice into 1 inch thick pieces.
You will need 4 oz. canned pineapple 3 oz. canned pear ⅓ cup canned fruit juice ⅓ cup white wine ½ cup water 1 ½ oz. cornstarch 4 tablespoons sugar juice of ⅓ lemon 2 tablespoons grenadine
Dice 2 pineapple rings and set aside. Combine the remainder of the pear and fruit juice and purée in a blender.
Add the wine, water, cornstarch, sugar and grenadine to the puréed mixture; pour into a pot, mix well and heat until thickened. Finally add the lemon juice and diced pineapple. Let cool, and then chill in the refrigerator. Serve in a glass dish.
Babka
4 servings
You will need 6 oz. cottage cheese 4 teaspoons flour 1 small egg 2 tablespoons milk 1 ⅔ tablespoons honey 1 tablespoon sugar 1 ½ tablespoons melted butter 1 ½ tablespoons chopped walnuts little grated lemon rind 1 ½ tablespoons butter for plate
Fruit sauce: 3 oz. canned apricots ½ cup canned apricot syrup 2 teaspoons sugar 1 teaspoon cornstarch
Sieve the cottage cheese. Sift the flour; separate egg and beat the white until stiff.
Add the remaining ingredients and the egg yolk to above.
Add the egg white and grated lemon rind.
Grease 4 custard cups with butter. Pour the above mixture in and steam over low heat 25 minutes, leave the lid slightly ajar.
When cool, unmold. Pour the fruit sauce over.
Fruit sauce: combine the canned apricots and its juice. Pour into a pot, add sugar and cornstarch. Heat, stirring until thickened.
2 ⅔ cups chicken stock ¾ teaspoon salt 1 ¼ tablespoons soy sauce 2 sheets of gelatin ¼ lb. chicken (boneless, cooked in the stock) a pinch of salt a pinch of monosodium glutamate 5 tablespoons canned green peas
Season the chicken stock with the salt and soy sauce. Soak the gelatin sheets in water. Cut the chicken into bite-size thin strips and sprinkle with the salt and monosodium glutamate. Heat the chicken stock and add the gelatin sheets over a low heat. Simmer until the gelatin is melted. Add the chicken and half the green peas. Arrange the remaining peas in a circle on the bottom of a wet bowl. Pour a little of the soup slowly over the circle of peas. Allow this small amount to set, then pour in the remaining soup mixture. Refrigerate until it is set. Turn out onto a platter and serve.
Note For those who are tending to the negative type, white wine and fresh ginger juice should be substituted for the peas.
You will need 1 lb. dried salt cod (preferably taken from the thickest part of the fish) cut into 8 pieces, which should be soaked for one day before cooking, changing the water 2 or 3 times during that period. 2 teaspoons flour 1 cup or less oil 3 ½ oz. onions, peeled and sliced 3 ½ oz. carrots, peeled and sliced 1 bay leaf 1 twig thyme 3 ½ oz. ripe tomatoes, peeled and chopped some white fish ones (hake, sole, goosefish) a few pistils dry saffron 1 clove garlic 8 or 10 toasted, peeled almonds 1 lb. small, whole, new potatoes, peeled 4 hard-boiled eggs, cut in half parsley, minced ground pepper
Scale the cod and dry with a cloth. Dredge the cod with flour and fry in oil until lightly golden. Remove from frying pan and place on a dish. Separate the largest bones without breaking the pieces of fish.
Pour the remaining oil in the frying pan into a casserole. Heat and add the onions, carrots, bay leaf and thyme. When tender, add the chopped tomato and then a little flour. Stir the vegetables well then pour on 3 cups hot water. Stir once more with a wooden spoon, add the white fish bones plus the bones removed from the cod, a little pepper and salt. Cook slowly for 25 minutes. 10 minutes before this sauce is cooked, add the following mixture: Ground together the saffron, garlic and almonds in a mortar, until a fine paste is obtained. Dissolve with a few drops of oil and a little of above sauce. This is the Catalan sauce.
Boil the potatoes in salt water for 5 minutes, drain and toss in a little oil in an earthenware pot. Strain the Catalan sauce and add to the potatoes. Cook slowly in the covered pot, stirring every now and then. When they are half cooked, add the pieces of fried cod. Cook slowly until the potatoes are tender. Salt to taste.
Serve in the same casserole, with the eggs and sprinkle a little parsley on top; or else in a dish, with the cod in the center, the potatoes around and the eggs and parsley on top.
You will need 4 to 6 poblano chiles or green peppers, halved and seeded (Poblano chiles must first be roasted and peeled) ¼ lb. chopped or ground beef ½ onion, finely chopped ⅓ cup lard or vegetable oil ¾ cup cooked rice ¼ cup chopped nuts ¼ cup raisins 4 to 6 slices mild cheese 2 cups tomato sauce (thin) salt and pepper to taste
Parboil the chiles and rinse in cold water. Heat lard and sauté meat and onion. Add rice, nuts, raisins and ¼ cup tomato sauce. Season with salt and pepper. Simmer about 10 minutes or until slightly thick. Stuff peppers with filling and top each with a slice of cheese. Arrange in a deep baking dish and pour the remaining sauce over top. Bake at 350° F. for 30 minutes.
Bean Stuffed Peppers
You will need 4 to 6 poblano chiles or green peppers, halved and seeded 4 to 6 slices mild cheese 3 cups cooked, mashed beans (See Recipe No. 7) ⅓ cup lard or oil 1 cup cream, thick 1 cup tomato purée 1 tablespoon minced onion 1 tablespoon minced parsley salt freshly ground pepper
Parboil chiles and rinse with cold water. Heat oil and sauté onion. Add tomato purée and mashed beans. Season with salt, pepper and parsley. Stir frequently until mixture is thick. Fill each pepper and top with cheese and cream. Bake in a greased dish at 350° F. for 20 to 30 minutes.
You will need 1 lb. fillet of beef, cut into julienne strips 4 egg yolks 1 pear, peeled and cut into thin strips 6 tablespoons minced pine nuts or walnuts Mixture A: 2 tablespoons sugar 4 tablespoons soy sauce 2 tablespoons minced green onions 1 teaspoon garlic juice a little ginger juice dash of pepper 2 ½ teaspoons toasted and ground sesame seeds 2 tablespoons sesame oil
Combine meat lightly with Mixture A, then add the minced pine nuts. (The less handled, the better.)
Divide the meat and pear among 4 places. Make a shallow hold in the center of the meat and put an egg yolk in it. Sprinkle with pine nuts.
You will need 4 fillets, white meat fish (each about 3 ½ oz.) 1 small bay leaf 8 shrimps 1 bunch of herbs wine lemon juice ⅓ teaspoon MSG (monosodium glutamate)(optional) little caramel 2 thin lemon slices ½ cucumber ½ carrot green peas 2 tablespoons unflavored gelatine salt pepper
Sauce: 1 cup vinegar horseradish sugar MSG (monosodium glutamate)(optional) wine
Put all the fish together with head, tail and bones, if any, in a pot with bay leaf, shelled shrimps with shell, bunch of herbs and simmer for 20 minutes. Strain.
Remove the fish, shrimps from the stock and drain. Add salt, wine, lemon juice and MSG to the stock with a little caramel.
Cut the lemon slices into 8 pieces. Lightly boil the cucumber and carrot and cut into thin slices.
When the soup has cooked about 180°F., add gelatine and mix well to make 4 cups of stock. Pour about 1/4 of the mixture into a bowl. Place the fish fillets, pour in a little mixture again. Garnish with carrot, lemon slices, cucumber, shrimps, and then pour the remaining mixture over all and refrigerate. When set, serve.
Mix together the grated horseradish, vinegar, sugar, salt, wine and MSG for the sauce.
You will need 1 ½ cups cooked luau pulp (2 bunches of luau) 4 ½ cups milk 2 tablespoons butter 2 ½ tablespoons flour 1 ¾ teaspoons salt pepper if desired
See recipe number 5 on how to prepare luau for cooking.
Press the luau through a sieve. Measure it so that there will be 1 ½ cups of cooked pulp. Melt the butter, add the flour, and mix until a smooth paste is formed.
Stir in the milk gradually and cook until the mixture thickens. Add the luau and seasonings and serve hot.
Notes and instructions from recipe number 5: 2 bunches of luau is 40 taro leaves. Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau 1 ½ tablespoons butter, 1 ½ cups water and ½ teaspoon salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.
Vintage Recipe Cards 