Tag Archives: my great recipes

Walnut Caramels

Preparation time: 15 min.
Cooking time: about 1 hr.

Luscious caramels make a welcome gift at Yuletide. They can be made a week to 10 days ahead of presentation, as long as they are wrapped airtight and stored for the interim in a cool, dark place.

For 64 candies (about 1½ lbs.) you will need:

2 cups sugar
¾ cup light corn syrup
½ cup (¼ lb.) butter or margarine
2 cups half-and-half
½ cup finely chopped walnuts
1 tsp. vanilla

Preparation:

  1. In a large heavy saucepan combine sugar, corn syrup, butter and half of the cream. Heat to boiling over medium heat, stirring constantly.
  2. Stir in remaining cream, nuts and vanilla. Cook over medium heat, stirring occasionally, until mixture reaches a temperature of 244°F. on a candy thermometer (small amount dried into very cold water will form a firm ball). As mixture becomes thick, stir constantly.
  3. Immediately pour mixture evenly into a well buttered 8-inch-square pan. Let stand until cool.
  4. Cut into 1-inch squares. Wrap individually in waxed paper or plastic film.

© MCMLXXXIV MY GREAT RECIPES®. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Spicy Sugared Nuts

Preparation time: 15 min.
Cooking time: about 15 min.

Easily-made, this unusual confection is wonderful as a holiday treat. Include it with other candies for a welcome gift.

For about ¾ lb. of candy you will need:
½ cup pure maple syrup or maple blended syrup
½ cup sugar
1 Tbsp. Butter or margarine
½ tsp. Cinnamon
¼ tsp. Ginger
⅛ tsp. each ground cloves and allspice
Dash salt
1½ cups pecans

Preparation:

  1. In medium saucepan, combine syrup and sugar.
  2. Bring to boiling over medium heat, stirring until sugar is dissolved.
  3. Using a candy thermometer, cook syrup without stirring until temperature reaches 236°F or the softball stage.
  4. Remove from heat. Add butter, spices, and salt.
  5. Stir in nuts, then beat with spoon until syrup begins to thicken and becomes slightly creamy in color.
  6. Spread on waxed paper, separating nuts with a fork.
  7. Cook, then store in airtight containers.

© MCMLXXXV MY GREAT RECIPES ALL RIGHTS RESERVED®. PRINTED IN HOLLAND.

Chicken Liver Timbales

Preparation time: 30 min.
Baking time: 20-30 min.
Oven temperature: 350°F

Chicken is still a favorite economy meal. But, what do you do with the livers? Rather than ignoring their delectable potential, freeze the liver from 3 to 4 chickens until you have enough to make this dish.

For 4 servings you will need:
1 cup (about 8 oz.) chicken livers
2 eggs
2 Tbsp. Madeira, sherry or 1 tsp. lemon juice
4 Tbsp. butter or margarine
4 Tbsp. all-purpose flour
½ cup undiluted chicken broth
½ cup milk
1 tsp. dried thyme leaves
¼ tsp. salt
Butter and bread crumbs for baking dishes
Tomato Bearnaise (recipe follows)
Chopped chives
Parsley and tomato wedges for garnish

Tomato Bearnaise: Into blender or food processor with steel blade, place 3 egg yolks, ¼ cup fresh lemon juice, 1 tsp. dried tarragon leaves and 3 Tbsp. tomato paste. Process until blended. While blender or processor is on, slowly add ¾ cup hot melted butter or margarine. The sauceauceauce will be thin while hot, but it will thicken as it cools.

Preparation:

  1. Clean chicken livers, removing any fat, tendons, or discolored portions. Place into a blender or food processor with steel blade in place. Process until smooth. Add eggs. Madeira or lemon juice. Set aside.
  2. In saucepan, melt butter. Blend in flour. Cook 1 min. Slowly add chicken broth and milk. Cook until very thick and smooth. Add the thyme and salt.
  3. Blend sauce into chicken liver mixture. Press mixture through strainer and divide among 4 custard cups that have been buttered and sprinkled with crumbs.
  4. Place cups into shallow pan with 1-inch boiling water. Bake at 350°F for 20 to 30 min. or just until a knife inserted in the center of a custard comes out clean.
  5. Meanwhile, prepare Tomato Bearnaise.
  6. To serve, unfold timbales onto individual serving dishes. Spoon on the sauce and sprinkle with chopped chives. Garnish with parsley and tomato wedges. Serve hot.

MCMLXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Stuffed Crown Roast of Pork

Nothing could be more magnificent for a dinner party than a crown roast of pork. Juice and roasted to a succulent perfection. It is fitted here with green rice stuffing but other stuffings can be used.

Preparation time: 30 min.
Roasting time: about 2 hrs.
Oven temperature: 400°F and 375°F

For 6 to 8 servings you will need:
1 crown roast of pork, about 8 to 9 lbs.
Salt and black pepper
Green Rice Stuffing (recipe follows)
Stuffed olives, orange slices and parsley for garnish

Green Rice Stuffing: In skillet, sauté 1 cup thinly sliced green onions. in 2 Tbsp. heated butter or margarine. Cook stirring, for 3 to 5 min. Add 1/2 cup chopped parsley. Cook 2 to 3 min. longer. Add to 4 cups hot, cooked, seasoned rice.

Preparation:

  1. Have butcher prepare a tied crown roast of pork. Wipe with damp paper toweling. Cover tips of ribs with foil to keep them from charring. Rub roast with salt and black pepper. Place in foil-lined roasting pan.
  2. Roast at 400°F for 10 min. Reduce heat to 375°F. Continue roasting, uncovered, for about 2 hrs. or until thermometer registers 175°F to 180°F. Juice should run clear with no trace of rosy color.
  3. Meanwhile, prepare Green Rice Stuffing.
  4. Transfer roast to serving platter. Remove string from roast. Wrap strip of foil around base of roast. Spoon rice stuffing into center. Garnish ribs with stuffed olives skewered in place with toothpicks. Surround platter with orange slices and parsley.

Good served with: Stuffed tomatoes, glazed onions, butter-lemon asparagus, and a lemon soufflé for dessert.

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

Eggs Fu Yung

Preparation time: 20 min.

This may be a dish you order in Chinese restaurants but never tried to prepare at home. It is actually very easy and makes use of leftover pork.

For 4 servings you will need:
5 eggs beaten
1 ½ cups cooked diced pork
1 small onion, minced
1 ½ cups bean sprouts, rinsed and drained
1 cup sliced mushrooms
¼ cup salad oil

Preparation:
1. In large measuring cup, combine eggs, pork, onion, bean sprouts and mushrooms.
2. In large skillet, heat 2 Tbsp. of the oil over medium-high heat. Pour egg mixture by ⅓ cupfuls into the pan.
3. Cook until light brown on both sides. Use more oil as needed.
4 Serve with sauce ladled over the eggs.

Sauce: In a small saucepan, heat to boiling 2 cups chicken broth and ¼ cup soy sauce. Combine 2 Tbsp. cornstarch and ½ cup water. Stir into broth. Cook, stirring, until thickened.

Good served with: Fried rice, barbecued pork ribs, steamed broccoli and a light sherbet for dessert

For 2 servings: Half of all the ingredients but use 3 eggs.

For 8 servings: Double the ingredients.


©MCMLXXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Crab-Tomato Aspic

Preparation time: 20 min.
Chilling time: 2 to 4 hrs.

Perfect for luncheon main dish, this make-ahead molded salad is a popular type and makes the best use of a package of frozen crabmeat.

For 4 servings you will need:
1 pkg. (6 oz.) snow crab or king crabmeat, thawed
2 pkgs. unflavored gelatin
¼ cup cold water
¾ cup chili sauce
¼ cup tomato juice
1/2 cup sour cream
1 Tbsp. instant minced onion
1 tsp. dried dill weed
1/2 tsp. salt
1 Tbsp. fresh lemon juice
4 hard-cooked eggs, chopped, Tomato mayonnaise dressing (recipe follows)
Lettuce leaves
Avocado slices

Preparation:
1. Add liquid drained from crabmeat to gelatin in measuring cup. Stir in enough water to equal ¼ cup liquid. Let stand 1 to 2 minutes until gelatin is absorbed, then set over hot water to dissolve.
2. In bowl, combine crabmeat with chili sauce, tomato juice, sour cream, onion, dill weed, salt, fresh lemon juice, and chopped eggs.
3. Stir in the softened gelatin. Chill until thick, stir once. Turn into one oiled salad mold, about 3 cups size. Chill until set.
4. While salad chills, prepare the dressing. Unmold salad onto crisp lettuce leaves. Garnish with tomato wedge or sliced avocado, if desired.

Tomato Mayonnaise Dressing:
Combine 1 Tbsp. lemon juice, 1 Tbsp. tomato paste, ½ tsp. salt, 1 tsp. prepared mustard, 2 Tbsp. instant minced onion, and 1 egg in blender container. Turn blender container. Turn blender on; slowly drizzle in 1 cup salad oil. Whirl until thickened, 2 to 3 minutes. Makes 1 ½ cups.


© MCMLXXXV My Great Recipes®. All Rights Reserved. Printed in Holland.

Stuffed Turkey Breast

Preparation time: 30 min.
Simmering time: 1 hr.

This classic method for preparing boneless breast of veal is even better with economical turkey breast. Vermouth in the braising liquid adds zest because it is flavored with aromatic herbs.

For 4 servings you will need:
1 boneless half turkey breast, 2 to 2 ½ lbs.
3 long, thin carrots, pared
¼ lb. fresh spinach
¼ lb. ground pork
1 tsp. mixed Italian herbs
1 tsp. salt
1 egg
3 Tbsp. grated Parmesan cheese
2 Tbsp. olive or salad oil
⅔ cup dry vermouth or chicken broth
1 can (16 oz.) diced or puréed tomatoes
1 tsp. dried basil leaves
¼ cup each green and black olives, optional
Grated orange rind and sliced fresh oranges for garnish, optional

Tips: This dish can be made ahead. Allow meat to rest 20 to 30 min. after cooking for easier slicing. When sliced crosswise, the colorful filling makes an attractive serving.

Preparation:

  1. Remove skin and bone from turkey breast. Make a horizontal cut through meat to butterfly it. Open up. Place cut side down between two pieces of plastic wrap. Pound with flat mallet until about 12-inches square.
  2. Parboil carrots. Cooked washed spinach 1 min. Set aside.
  3. Mix pork with Italian herbs, ½ tsp. of the salt, egg and Parmesan cheese. Spread over turkey. Cover with even layer of spinach. Top with carrots. Roll meat up, jelly-roll fashion. Tie to fasten.
  4. Heat oil in deep, heavy pot. Add meat. Brown on all sides. Add onion, vermouth, tomatoes, remaining salt and basil. Cover and simmer 1 hr. Remove meat. Cook juices down until thickened. Add olives, if used.
  5. Remove strings from roast. Pour sauce over. Garnish with grated orange rind and surround with sliced oranges, if desired. Slice meat cross-wise to serve. Serve hot or chilled.

Good served with: Mushroom salad and French bread.


© MCMLXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Baked Chicken and Black Bananas

Preparation time: 15 min.
Marinating time: 2 to 24 hrs.
Baking time: about 1 hr.
Oven temperature: 350°F

Herb, wine and garlic flavors permeate the flesh of this chicken during the time it marinates. It bakes for crusty-skinned, juicy, savory perfection, along with whole bananas, baked unpeeled.

For 4 servings you will need:
1 broiler-fryer, halved, about 3 to 3 ½ lbs
⅓ cup fresh lemon juice
½ cup olive or salad oil
⅓ cup dry white wine
1 tsp. salt
1 tsp. crushed dried rosemary
½ tsp. coarsely ground black pepper
1 clove garlic
4 large, firm bananas
2 Tbsp. butter or margarine

Tips: Select bananas that are ripe but not overripe for this dish. When baked, they become vegetable-like and a delicious flavor, a perfect accompaniment to the chicken.

Good served with: Green rice, tossed salad, chilled white table wine, if you like.

For 2 servings:
Use chicken pieces or a halved Cornish game hen. Use the same amount of marinade.

For 8 servings:
Double the ingredients.

Preparation:

  1. Wash and dry chicken. Place in glass or stainless flat dish. Make a tunnel between skin and flesh above chicken breast and thigh meat.
  2. Mix lemon juice, oil, wine, salt, rosemary, black pepper and garlic. Pour mixture into tunnels. Place chicken skin side down and drizzle more marinade on bone side. Cover and refrigerate for 2 to 24 hours.
  3. Line broiler pan, minus rack, or any large baking dish with foil. Place chicken, skin side up, on foil. Pour marinade over.
  4. Brush washed bananas with butter to coat thoroughly. Place on pan with chicken. Bake at 350°F for about 1 hr. or until chicken juices run clear when piereced with for and bananas are black and shiny.
  5. To serve, cut chicken into quarters. Serve each with a black banana. Diners slit bananas lengthwise to scoop them out.

© MCMLXXXIV MY GREAT RECIPES, ALL RIGHTS RESERVED. PRINTED IN HOLLAND

Peanut Crisps

Preparation time: 15 min.
Baking time: 10 min.
Oven temperature: 375°

Popular with both children and adults, these crisp drop cookies are simple to make and delicious.

For 3 dozen cookies you will need:

1/2 cup butter or margarine, softened
3/4 cup brown sugar, firmly packed
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup coarsely-chopped salted nuts
Granulated sugar

Preparation:

1. Cream together until light, the butter, brown sugar, egg and vanilla.

2. Mix the flour and soda. Add to creamed mixture. Stir until well blended.

3. Stir in peanuts.

4. Drop rounded teaspoonfuls onto ungreased cookie sheets.

5. Grease bottom of tumbler, dip in granulated sugar and use to flatten cookies.

6. Bake at 375°F for 10 minutes or until golden brown.

7. Remove at once to wire racks to cool. Store airtight or freeze.


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

Tofu Sandwich Spread

Tofu Sandwich Spread
Preparation time: 10 min.

This nutritious spread resembles egg salad and is just as delicious. Spread it on rye or whole wheat bread and add sliced tomatoes and romaine or watercress. This spread also is good in pita bread.

For about 1 cup spread you will need:

8 oz. tofu, drained and rinsed
1 stalk celery, finely diced
2 green onions with tops, sliced
Few sprigs of parsley, chopped
2 Tbsp. mayonnaise
1/4 tsp. each dill weed and turmeric
1/2 tsp. each dry mustard and celery salt
1 Tbsp. finely chopped sweet pickle
Salt and black pepper
Sliced stuff olives

Preparation:

1. Mash tofu with hand masher or electric mixer.

2. Combine with celery, green onions, parsley, mayonnaise, dill weed, turmeric, mustard, celery salt and pickle. Add salt and black pepper to taste, mixing well.

3. Spoon into serving bowl. Garnish with sliced olives.

Good served with: Bread, greens and tomatoes for diners to make their own sandwiches.

Tips: For a salad, double the ingredients and fill hollowed-out tomatoes or green peppers. Serve on greens.


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