Tag Archives: Marguerite Patten’s Recipe Cards

Spiced Sirloin Steak Madeira

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MARINADE
¾ cup red wine vinegar
½ cup catsup
¼ cup salad oil
1½ tablespoons salt
¾ teaspoon pepper
¾ teaspoon dry mustard
¾ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon dried thyme leaves
¼ teaspoon cloves

5-or-6-lb sirloin steak, 2 inches thick

MADEIRA SAUCE
¼ cup unsifted all-purpose flour
1 can (10½ oz) condensed beef broth, undiluted
½ cup Madeira

  1. Day before serving, make Marinade: In large, deep roasting pan, combine vinegar, catsup, oil, salt, pepper, mustard, celery salt, garlic salt, thyme, and cloves; mix well.
  2. Wipe steak with damp paper towels. Place in roasting pan; spoon marinade over steak until it is well coated.
  3. Refrigerate, covered, overnight.
  4. Next day: Remove beef from marinade, and place on broiler rack; reserve marinade. Insert meat thermometer into thickest part of meat, away from bone and fat.
  5. Broil steak, turning once and brushing with more marinade – about 20 minutes per side, until thermometer registers 140F for rare. Remove steak to heated serving platter; cover with foil; keep in warm place.
  6. Meanwhile, make Madeira Sauce; Combine flour with some of broth, mixing to make smooth paste. Stir in ⅓ cup reserved marinade and rest of broth. Bring to boiling, stirring until sauce thickens – about. 1minute. Reduce heat, and simmer 5 minutes. Add Madeira. Serve steak thinly sliced, with Madeira Sauce. Makes 10 to 12 servings.

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

Noodles with Pesto Sauce

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1 cup chopped parsley, packed
1 tablespoon dried basil leaves
1 teaspoon salt
⅛ teaspoon white pepper
2 cloves garlic, crushed
½ cup olive oil
2 tablespoons butter or margarine
2 tablespoons boiling water
¾ cup grated Parmesan cheese
¼ cup finely chopped walnuts, or whole pine nuts
1 pkg (8 oz) thin spaghetti or noodles, cooked as package label directs

  1. In small bowl, combine all ingredients except spaghetti. Beat with fork to combine thoroughly.
  2. Place well-drained hot spaghetti in large bowl.
  3. Pour sauce over spaghetti and toss lightly to coat thoroughly.
  4. Serve with additional Parmesan cheese, if desired.

Makes 4 servings.

Note: Pesto will keep in the refrigerator for several days. Cover with thin layer of oil and store in covered jar. Let it warm to room temperature before using. It may also be frozen.

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

Coffee Mold

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Cooking time: few mins. to soften gelatin.
Preparation time: few mins.
Main cooking utensils: bowl, saucepan

For 4 servings you will need:
1 envelope unflavored gelatin
1½ cups strong hot black coffee
Sugar substitute to taste
½ cup milk

  1. Blend gelatin with the hot coffee and sugar substitute to taste, stirring until the gelatin has dissolved.
  2. Pour 1 cup of the mixture into mold rinsed with cold water and leave to set.
  3. Add milk to remaining ½ cup coffee gelatin mixture to give a total of 1 cup. Keep this in a warm place so that it does not become set.
  4. When the clear layer set, pour cold milk and coffee gelatin mixture gently over it.

TO SERVE: Turn out and serve with yogurt if wished.

TO VARY: An even lower calorie sweet can be made by using skimmed milk (44 calories for 1/2 cup).

TO STORE: In refrigerator

Approximate calories:
Gelatin – 34 for 1 envelope
Milk – 85 for 1/2 cup.

©️ Copyright Paul Hamlyn, Ltd. 1967

Egg and Shrimp Curry

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Cooking time: 30-35 mins.
Preparation time: 30 mins.
Main cooking utensil: saucepan

For 4-8 people you need:
⅔ cup shredded coconut
1¼ cups boiling water
1 onion
1 medium apple
¼ cup butter
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons tomato paste
Juice of 1 lemon
3 tablespoons molasses
1 teaspoon salt
2½ cups shrimp
6-8 hard cooked eggs

Accompaniments:
Boiled rice, yogurt, cucumber, diced potato, green sweet pepper, paprika, tomato, onion rings, peanuts, bananas, lemon juice

  1. Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
  2. Chop and fry peeled onion and apple in the butter until golden.
  3. Add flour and curry powder and cook gently for 1 minute.
  4. Remove from heat, gradually blend in liquid.
  5. Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
  6. Cover pan, simmer gently for 10-15 minutes.
  7. Add peeled shrimp and halved, shelled eggs.
  8. Heat for a further 5-10 minutes.

TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice.
Serves 4 as a main dish, 8 as hors d’oeuvre.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Mince Pies

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Cooking time: see stage 5
Preparation time: mincemeat 35-40 mins., mince pies depending upon dough used
Main cooking utensils: deep pay pans, cookie cutters

For 8-12 servings you will need:
For 2½ lb. mincemeat:
1 apple
scant cup shredded suet
½ cup brown sugar
finely grated rind of 1 lemon
juice of 1 lemon
generous 3 cups mixed dried fruit
scant cup chopped candied peel
scant cup blanched almonds
½ teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon grated nutmeg
4 tablespoons rum, brandy, or whiskey

Pastry:
Basic pie dough made with 2 cups all-purpose flour, etc., or puff paste made with 2 cups all-purpose flour, etc.

  1. Peel the apple, grate coarsely, the mix with the other ingredients. Put into clean jars, seal down.
  2. Roll out dough, cut rounds to fit into deep patty pans.
  3. Put in mincemeat.
  4. Cover with smaller round of pastry, brush edges with water, seal together. Make a slit in the top of each to allow the steam to escape.
  5. Bake as follows, basic pie dough – approximately 20 minutes in the center of a 425-450°F. oven. Puff paste – 20 minutes in center of 450-475°F. oven, reducing heat slightly after 10 minutes if necessary.

TO SERVE: Hot or cold. They may be dusted with granulated or sifted confectioners’ sugar.

TO VARY: Mix mincemeat with fruit juice instead of rum, but the mincemeat will not keep so well.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Christmas Pudding

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Cooking time: 6-8 hours
Preparation time: 45 mins.
Main cooking utensils: 1 or 2 ovenproof bowls, foil or wax paper

For 12-16 servings:
1 cup all-purpose flour
1 cup fresh soft bread crumbs
1 teaspoon each mixed spice, cinnamon, and nutmeg
Scant cup shredded suet
½ cup brown sugar
1 dessert apple, grated
1 small carrot, grated
¾ cup chopped candied peel
2 eggs
Scant cup currants
1⅓ cups raisins
¾ cup seedless white raisins
Scant ½ cup chopped prunes or dried apricots
1 cup chopped, balanced almonds
Grated ring of ½ lemon
Juice of ½ lemon
Grated ring of ½ orange
1 tablespoon corn syrup or molasses
⅔ cup ale, beer, or milk

  1. Mix all ingredients together and leave overnight, then stir again wishing hard for good luck.
  2. Put into the greased bowl(s), cover with foil or wax paper. Alternatively cover the top with a flour and water paste (mix 2 cups flour to a paste with water).
  3. Steam or boil for time given, allowing longer time for one pudding. Remove wet covers as soon as pudding is cooked, then put on dry covered and re-steam for 2-3 hours on Christmas morning.

TO SERVE: With brandy butter made by creaming ½ cup butter, 1½ cups sifted confectioners’ sugar and 3 tablespoons brandy.

TO STORE: In a cool dry place.

Preparing fruit for Christmas cooking: If washing the fruit allow it to dry at room temperature for 48 hours.

PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd 1967

Kalashus Med Choklad (Chocolate Cottage)

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Cooking time: 20-25 mins.
Preparation time: 30-35 mins.
Main cooking utensils: 2 6- to 7-in. Square cake pans
Oven temperature: 375°F
Oven position: toward top

For 8-10 servings you need:
¾ cup butter
¾ cup sugar
3 eggs
1½ cups all-purpose flour
1½ teaspoons baking powder
2 tablespoons unsweetened cocoa

Decoration:
Chocolate butter frosting
¾ cup butter
3 cups sifted confectioners sugar
2 1-oz. squares semisweet chocolate, melted
2 eating apples
little lemon juice
1 marshmallow

  1. Cream together butter and sugar until soft and light.
  2. Gradually beat in eggs.
  3. Fold in sifted flour, baking powder, and cocoa.
  4. Put in the two greased and lined pans and bake until firm to the touch.
  5. When cool, cut a 2-inch slice from each square for the roof.
  6. Cream the butter and beat in the confectioners’ sugar.
  7. Take 1/4 cup of frosting for the piping.
  8. Add melted chocolate to the remainder and beat well.
  9. Sandwich cakes together with some of the frosting to form the house.
  10. Place smaller pieces together on top to form roof.
  11. Cover entire cake with chocolate frosting.
  12. Pie the reserved white frosting in the shape of a door and window. Any left over may be used to pipe a border around the bottom of the house.
  13. Place sliced apple dipped in lemon juice on roof to form slates. Top with a marshmallow chimney.

PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967

Danish Liver Pate

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Cooking time: 1 hour
Preparation time: 15-20 mins.
Main cooking utensils: 1-quart ovenproof dish, deep baking pan
Oven temperature: 375°F
Oven position: center

For 4-8 servings you need*:
½-¾ lb. calf or pork liver
¼ lb. bacon
2 tablespoons butter
¼ cup flour
⅔ cup milk
Seasoning
1 egg
2 teaspoons grated onion
1-2 teaspoons sherry (optional)
½ teaspoon salt
½ teaspoon pepper

*Serve with salad for 4 people or as an hors d’oeuvre or sandwich filling for larger number.

  1. Wash the liver. Take away the sinews and veins, cut liver and chop or grind three times then grind bacon with liver.
  2. Make a thick sauce or butter, flour, and milk, stirring well; add seasoning.
  3. Mix the liver and bacon thoroughly with the sauce and egg.
  4. Add grated onion and sherry then season with salt and pepper.
  5. Place mixture in a greased dish. Place this is in a pan filled with water, cover with foil or greased wax paper, and cook until firm.

TO SERVE: With hot toast and butter, as an hors d’oeuvre

TO VARY: Use chicken or other poultry liver. For coarse pâté grind only once.

TO STORE: Melt little butter, pour over pâté. This prevents it drying. Pâté will keep some time in a refrigerator, so it is worth making a large quantity – this pâté is creamy so keeps particularly well.

© Copyright Paul Hamlyn Ltd. 1967

Salmon Mousse

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Cooking time: 12 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5-in. soufflé dish, wax paper

For 6-8 servings you need:
2½ tablespoons margarine
¼ cup all-purpose flour
1¼ cups milk
seasoning
1 tablespoon lemon juice
1 envelope powdered gelatin
⅓ cup water
1 lb. canned or cooked salmon
little anchovy paste
2 medium-sized ripe tomatoes
⅔ cup whipping cream
2 egg whites

Garnish:
stuffed olive
dill pickle
wafer-thin cucumber slices

  1. Tie a double band of wax paper around the outside of a 5 in. soufflé dish, grease lightly with margarine.
  2. Make white sauce with 2 tablespoons margarine, flour, milk, and seasoning; add lemon juice.
  3. Dissolve gelatin in hot water, add to sauce, allow to cool, covering with damp paper to prevent a skin forming.
  4. Stir in flaked salmon, anchovy paste, and tomato purée – made by rubbing the tomatoes through a sieve.
  5. Allow mixture to stiffen slightly, then fold in lightly whipped cream and the stiffly beaten egg whites.
  6. Put into soufflé dish, allow to set, then carefully remove paper.
  7. Garnish with small pieces of stuff olive, dill pickle and twists of cucumber.

TO SERVE: With mayonnaise well flavored with lemon juice with Potato salad: Mix cooked diced potato with mayonnaise and chopped scallions or grated onion, and garnish with chopped scallion tops.

PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd 1967

Kidney And Bacon Pilaff

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Cooking time: 25-30 mins.
Preparation time: 15 mins.
Main cooking utensil: 1 saucepan

For 4 people you need:
4-6 lamb or pig kidneys
5 slices bacon
1 large onion
2-4 tablespoons shortening or butter
1¼ cups stock
seasoning
1 tablespoon cornstarch
3-4 tablespoons water
rice or toast for serving

  1. Skin and core the kidneys, cut into small pieces; cut bacon into small pieces; slice the onion.
  2. Heat the shortening in the pan and fry kidneys, back, and onion together until the onion is soft and golden brown.
  3. Pour in the stock, simmer for approximately 15 minutes, seasoning well.
  4. Start cooking rice, if used.
  5. Blend the cornstarch with the water and add to the kidney mixture, cook for several minutes, stirring all the time.

TO SERVE: Arrange in a border of cooked rice or on toast.

TO VARY: Use half stock and half tomato juice; add ½-1 cup sliced mushrooms. Blend the cornstarch with port instead of water.

TO STORE: The kidney and bacon mixture may be kept in a cool place and reheated thoroughly.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967