Tag Archives: Marguerite Patten’s Recipe Cards

Pork Chops and Frankfurters

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pork_chops_and_franks

Cooking time: 20 mins
Preparation time: 20 mins
Main cooking utensils: broiler pan, saucepan, skillet

For 4 people you need:
4 small pork loin or rib chops
seasoning
4-6 tablespoons melted butter
4-8 frankfurters
1 green sweet pepper(optional)
2 small eating apples
12-oz. can sauerkraut

Garnish:
parsley

1. Season the pork chops. If very lean brush with little melted butter, and broil until tender, turning over and lowering the heat when browned on either side.

2. Simmer the frankfurters in boiling water for 5 minutes, then drain.

3. Fry sliced pepper and apples in the rest of the butter, add the sauerkraut, and heat thoroughly.

4. Put the apple mixture onto a hot dish, top with the chops and frankfurters, and garnish with parsley.

TO SERVE: Sliced raw tomatoes are a good accompaniment, or fried mushrooms

TO VARY: Use canned corn instead of sauerkraut.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Apple and Tomato Molds

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apple_tomato_molds

Cooking time: few mins. to dissolve gelatin
Preparation time: 10 mins
Main cooking utensils: saucepan, 4 custar cups

For 4 people you need:
scant 2 cups tomato juice
2 envelopes gelatin
2/3 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 apple
1/4 cup chopped ham

Garnish:
few lettuce leaves

1. Pour tomato juice into a bowl

2. Soak gelatin in the water for 5 minutes and dissolve over a gentle heat – see below.

3. Add to tomato juice and stir well.

4. Add Worcestershire sauce and seasoning and stir well until the mixture begins to thicken.

5. Add peeled, cored and finely chopped apple and ham and pour into four custard cups.

6. Leave to set until firm.

TO SERVE: Turn onto a bed of lettuce. These molds are excellent with cold meat.

TO VARY: Use grated cheese instead of ham.

TO STORE: In the refrigerator

Gelatin dissolves more readily if soaked in cold liquid for a short time – it should NOT be boiled. With small quantities of liquid, dissolve it in a bowl over hot water – otherwise in a saucepan over VERY LOW heat.

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

Frankfurter Bake

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frankfurter_bake

Cooking time: 40 mins.
Preparation time: 15 mins
Main cooking utensils: saucepan, casserole or ovenproof dish
Oven temperature: 350-375° F.
Oven position: center

For 4-5 servings you need:

2 1/2 cups chicken stock or water and 1-2 chicken bouillon cubes
generous 1/2 cup long grain rice
2 carrots
2 onions
1/4 0 1/3 lb sliced green beans
3 tablespoons finely chopped green sweet pepper
seasoning
1 can frankfurters, approximately 1 1/2 lb.
1 can sweetcorn

1. Bring the stock or water and bouillon cubes to the boil.

2. Add the rice, bring to the boil, and simmer for 10 minutes.

3. Add the peeled diced carrots and onions, the beans, chopped green pepper, and seasoning; cook for a further 5 minutes.

4. Cut some of the frankfurters into thin slices, havel the remainder.

5. Mix the sliced franfurters and sweetcorn into the rice mixture, together with any liquid from the cans.

6. Spoon into the casserole or dish, top with the halved frankfurters and bake for 20 minutes or until the rice is tender in a 350-375° F. oven.

TO SERVE: Hot with mixed salads

TO VARY: Use diced cooked ham or cooked chicken in place of frankfurters or add neatly diced uncooked white fish at stage 2 together with a few shelled prawns or shrimp at stage 5.

Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1973

Turkey Loaf

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turkey_loaf

Cooking time: 5 mins.
Preparation time: 15 mins
Main cooking utensil: 9-by-5-in loaf pan

For 6 people you need:
1/2-3/4 lb cold turkey
1/4 lb cooked ham
1 medium onion
2 tablespoons butter
2 green sweet peppers
1-2 sharp apples
3 3/4 cups cream of chicken soup
3 envelopes unflavored gelatin
1/3 cup water
seasoning

Garnish:
parsley

To serve:
cream cheese
salad
fruit

1. Chop or grind turkey and ham.

2. Peel and slice the onion and toss in hot butter for 2-3 minutes

3. Mix together turkey, ham, and onion with chopped peppers, apples, and soup.

4. Soften gelatin in the water for a few minutes and heat gently in bowl over hot water to dissolve.

5. Add to soup mixture and stir well. Season to taste

6. Pour into the loaf pan and allow to set for 3-4 hours. It may be lightly frosted after setting by putting into freezing compartment of refrigerator for 1/2-1 hour.

7. Turn out onto a dish and garnish with parsley.

TO SERVE: With cream cheese, salad and fruit

TO VARY: Use chicken in place of turkey.

TO STORE: In refrigerator.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Canberra Christmas Cracker

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canberra_christmas_cracker

This is a new way to present a rich fruit cake. Use a large loaf pan.

Cream 1 1/4 cups butter, 1 1/4 cups moist brown sugar, 1 tablespoon molasses, 1 tablespoon honey, and the grated rind of 1 lemon. Gradually beat in 6 large eggs mixed with 1/3 cup brandy or sherry. Stir in 3 cups all-purpose flour sifted with 1/2 teaspoon each grated nutmeg, mixed spice and ground cinnamon. Add 3/4 lb. seedless white raisins, 1 1/4 lb. currants, 1/2 lb. seedless raisins, 2/3 cup chopped prunes, 2/3 cup chopped dates, 2/3 cup chopped candied peel, 1 1/2 cups chopped blanched almonds and 1/2 cup halved candied cherries. Line the loaf pan with wax paper, put in the mixture, stand on a baking sheet. Bake for 1 hour in the center of a 275-300°F. oven for 1 hour, then lower the heat to 250-275°F. for afurther 3 hours until the cake no longer ‘hums’ when tested. Cool in the pan.

Make almond paste with 3 cups ground almonds, 1 1/3 cups sifted confectioners’ sugar, 3/4 cup sugar, few drops almond extract, and 3 egg yolks, Color a quarter a bright color.

Trim the loaf-shaped cake to make a more rounded shape. Brush the cake with egg white or apricot jame and wrap in the plain almond paste; make sure this is very neat. Decorate with colored almond paste, ribbon or gay paper as the picture.

Serves about 30.

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

Christmas Snowballs

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christmas_snowballs

Cooking time: 45 mins
Preparation time: 20 mins
Main cooking utensil: ovenproof dish
Oven temperature: 375°F
Oven position: above center

For 6 servings you need:
6 medium baking apples, cored
1/2 cup mincemeat

Butter icing:
Scant 1/2 cup butter
1 1/2 cups sifted confectioners’ sugar
grated rind and juice of 1 lemon

Decoration:
2 cups shredded coconut
holly sprigs
small candles

1. Slit apple skins to prevent their breaking.

2. Stand apples in a little water in dish

3. fill centers with mincemeat

4. Bake until cooked but still slightly firm

5. Remove and cool

6. Cream butter, sugar, lemon rind, and juice.

7. Cover each apple with butter icing and decorate with coconut.

TO SERVE: Decorate each apple with holly sprig and candle just before serving

TO VARY: Fill with jam or bramble jelly instead of mincemeat

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Happiness Tree Cake; Christmas Pudding Cake

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happiness_cake

Cooking time:
Cake 50 mins. pudding cake 1 1/2 hours
Preparation time: 40 mins. each recipe
Main cooking utensils: cake 1 1/2 pint oven proof bowl, pudding cake 3-pint oven-proof bowl
Oven temperature: 325-350°F.

Happiness tree cake:
1/2 cup butter or margarine
1/2 cup sugar
2 eggs
1 cup all-purpose flour sifted with 1 teaspoon double-acting baking powder

butter icing (see stage 2) marshmallow frosting (see stage 2)
36 marshmallows

Christmas pudding cake:
double above ingredients
butter icing (see stage 2)
50 marshmallows

1. Cream margarine and sugar until soft and light. Gradually beat in eggs, fold in sifted flour and baking powder. Bake in center of oven for time and temperature given.

2. Happiness tree cake. Slice off rounded end of cake so it will stand upright. Cover with butter icing made by mixing 1/4 cup butter, 1 tablespoon lemon juice, and 2 cups sifted confectioners’ sugar. Fill the top of the cake with marshmallow frosting made by melting 2-oz. marshmallows in 1 tablespoon milk. Allow to cool, fold in 1 stiffly whisked egg white and 1 tablespoon sugar.

3. To decorate, press marshmallows all around the sides of the cake. Put a small tree branch in the top and hang with Christmas ornaments.

4. Christmas pudding cake. Coat with butter icing made as stage 2 above, cover with halved marshmallows and decorate with a spring of mistletoe.

TO VARY: These cakes may be flavored with lemon rind.

TO STORE: For a short time only.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Sleigh Cake

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sleigh_cake

Cooking time: 1 1/4 hours
Preparation time: 45 mins.
Main cooking utensils: 2 lb loaf pan, wax paper
Oven temperature: 350°F

For 8 servings you need:
3/4 cup butter or margarine
1/2 cup sugar
2 tablespoons clear honey
2 eggs
2 cup all-purpose flour sifted with 2 1/4 teaspoons double acting baking pwoder
1/4 cup candied cherries
6 tablespoons seedless raisins

Honey royal icing:
3 1/2 cups sifted confectioners’ sugar
2 egg whites
1 teaspoon clear honey

Decoration:
almond paste made with
1/2 cup ground almonds etc…
See Card 9
few colored candies

(from Card 9)
2 cups ground almonds
1/2 cup sugar
scant cup sifted confectioners’ sugar
juice 1 lemon

1. Cream butter and sugar until soft and light, the beat in the honey and gradually add the eggs.

2. Stir in the sifted flour and baking powder, cherries, dried fruit. Put into the pan lined with wax paper.

3. Bake in center of oven until firm to the touch and golden brown, turn out and cool on a wire rack.

4. Make the royal icing, see Card 9, add the honey and beat again, then spread a thin layer over the whole cake, allow this to set, then use the remainder to make a thicker layer.

5. Swirl up with the blade of a knife or handle of a teaspoon. Let this icing set and harden.

6. Roll out almond paste and cut into two strips, gently curl at one end to make runners for the sleigh, place in position under the cake on the board.

7. Place the candies on top of the cake.

TO STORE: This cake keeps well for some days in an airtight tin.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Outback Ice Christmas Pudding

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outbac_ice_christmas_puddin

Cooking time: few mins.
Freezing time: 13 hours
Preparation time: 30 mins.
Main cooking utensils: saucepan 7 – to 8 -in. soufflé dish

For 6-8 servings you need:
2 tablespoons sugar
2/3 cup water
2/3 cup raisins
2/3 cup seedles [SIC] white raisins
2/3 cup currants
2 1/2 cups vanilla ice cream *
1/4 cup candied cherries
3 tablespoons brandy or sherry
10-15 ladyfingers
*Bought or made as follows: Beat 3 egg yolks and 3/4-1 cup sifted confectioners’ sugar until thick with 1 teaspoon vanilla extract. Whip 2 1/2 cups whipping cream and blend with egg yolks. Freeze for 1 hour, fold in 3 stiffly beaten egg whites. Freeze until firm.

1. Dissolve the sugar in the water to make a syrup and add teh dried fruit.

2. Bring to the boil, pour immediately into a bowl and leave to cool completely.

3. Drain the dried fruit of all the syrup and mix with the ice cream together with the halved cherries and the brandy or sherry.

4. Pack into a dish and put into the refrigerator freezing compartment or home freezer for about 10 hours.

5. Turn out and place the ladyfingers around the edge.

6. Tie them in place with a piece of brightly colored ribbon.

TO STORE: This should be kept in the freezer until ready to serve.

TO VARY: Add chopped nuts.

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

American Thanksgiving Menu

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This menu is also ideal for any special occasions. The quantities given serve 6-8 people.

Prawn and Citrus Fruit Cocktail
Remove the pulp from 2 large oranges and 1 grapefruit. Blend with 2/3 cup sour cream or whipped cream plus the juice of 1/2 -1 lemon. Add 3 tablespoons mayonnaise. 1 teaspoon tomato ketchup and 2/3 -1 cup peeled prawns or shrimp. Put into glasses, top with prawns and a little tomato ketchup.

Roast Turkey with Celery Herb Stuffing
Mix 4 cups fresh soft bread crumbs from a brown or wholewheat loaf with 8 stalks finely chopped celery, 1/4 cup chopped parsley, 1 teaspoon chopped lemon thyme, grated rind and juice of 1 lemon, 1 finely chopped onion, 1 cup shredded suet or melted margarine and 2 eggs or 3 egg yolks. Put into an 8-10lb turkey; either cook in a 325-350°F oven allowing 30 minutes per lb and 30 minutes over or in a 425-450°F oven allowing 15 minutes per lb. and 15 minutes over. Baste well with melted fat or butter unless using the special self basting turkey (Illustrated). ALWAYS ALLOW FROZEN TURKEYS TO DEFROST BEFORE COOKING. Serve with roast potatoes, corn and beans and cranberry and applesauce.

Cranberry and Apple Sauce
Simmer 1lb peeled apples and 1/2 lb cranberries with 2/3 cup water and 1/2 cup sugar until tender.

Coffee Chiffon
Make 2 1/2 cups strong coffee. Soften 3 envelops gelatin in a little cold coffee, stir into the hot coffee and heat until dissolved. Allow to cool and begin to stiffen then fold in 1 1/4 cups lightly whipped cream, 1/2-3/4 cup finely chopped pecans or walnuts. Beat 3 egg whites (left from stuffing) very stiffly, gradually beat in 2/3 cup sugar, fold into the coffee nut mixture. Pile into a dish, serve with cookies.

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