Tag Archives: my great recipes

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.

Blueberry Cream Cheese Salad

Preparation time: 10 to 20 min.
First chilling time: 35 min.
Second chilling time: 2 to 4 hrs or overnight

You can prepare this salad in individual molds or one 4-cup
fancy mold. One layer is blueberries in gelatin, and the second is a creamy cheese mixture that takes the place of a dressing. unmold the salad on a bed of crisp greens and top with toasted pecans for a beautiful presentation.

For 1 mold, 4 to 6 servings, you will need:

1 can (about 15 oz.) blueberries
1 pkg. (3 oz.) black raspberry flavored gelatin
1 cup boiling water
1 Tbsp. fresh lemon juice
2 pkgs. (3 oz. each) cream cheese
1/2 cup sour cream
Crisp lettuce leaves
1/2 cup chopped toasted pecans
3 or 4 pecan halves, for garnish

Preparation:

1. Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.

2. Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add blueberry juice and stir until the mixture has slightly thickened. Add blueberries.

3. Pour into 4 oiled individual salad molds, about 6-ounce size or 6 molds, about 4-ounce size, or pour into a 4-cup salad mold. Chill until set, about 35 min.

4. Whip cream cheese and sour cream. Spread over salad that has set in the mold. Chill 2 to 4 hrs. or overnight until ready to serve.

5. Unmold onto lettuce-lined salad plate or plates. Sprinkle with toasted pecans.

Good served with: Poultry or ham, along with a traditional holiday meal; or serve from large mold for a buffet.

Tips: For a firmer salad, reduce the amount of boiling water to 3/4 cup.


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

Deviled Eggs Florentine

Preparation time: 20 to 30 min.

A creamy spinach filling adds to the flavor and appearance of this deviled egg recipe. Using a decorating pastry bag to pipe the yolk mixture make them especially pretty.

For 12 deviled egg halves you will need:
6 large eggs, hard-cooked
1 pkg. (10 oz.) frozen spinach
1 Tbsp. sour cream
1/4 tsp. salt
Dash each nutmeg and cayenne pepper
2 Tbsp. mayonnaise
1 tsp. prepared mustard
Salt to taste
Paprika

Preparation:
1. Peel the eggs and cut into halves. Remove yolks to small bowl. Set aside.

2. Cook frozen spinach as directed. Drain thoroughly, pressing out excess water.

3. Place spinach in blender or processor with sour cream, salt, nutmeg and cayenne. Purée. (Mixture will be a little dry, so scrape down sides of bowl and start up 2 or 3 times.) Spoon mixture into a bowl. Set aside.

4. Use a fork or blender to mash the yolks with mayonnaise, mustard and salt.

5. Spoon spinach mixture into each egg half. With a decorating bag, pipe yolk mixture over top or use a fork. Sprinkle each egg half with paprika before serving.

Good served with: Black olives, cherry tomatoes or carrot curls.


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

Hamburgers in Pineapple Sauce

Preparation time: 20 min.
Cooking time: 15 min.
There is a little time involved in preparing this dish which, with the rice, is almost a complete meal in itself.

For 4 servings you will need:

1 lb. lean ground beef
3 Tbsp. soy sauce, divided
1 Tbsp. oil
1 medium onion, sliced lengthwise
2 tsp. minced ginger root, optional
1 cup beef broth
1 cup small cauliflowerets
1 can (8 1/4 oz.) sliced pineapple in syrup
2 Tbsp. cornstarch
1 medium green pepper, cut in rings
Hot cooked white or brown rice.

Tips: Broccoli flowerets can be substituted for cauliflowerets.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients.

Preparation:
1. Mix lightly beef and 11 Tbsp. soy sauce
2. Shape meat in 4 large patties, about 1/2-inch thick.
3. Heat oil in medium skillet. Add patties and brown quickly on both sides. Remove meat.
4. Add onion and ginger, if used, to drippings in skillet. Sauté lightly.
5. Return patties to skillet. Add broth and cauliflower.
6. Cover and cook 2 to 3 minutes or until hamburgers are of desired doneness. Remove hamburgers from skillet.
7. Drain pineapple, reserving 1/2 cup syrup (if not enough, add water to equal amount needed). Dice pineapple.
8. Blend cornstarch, pineapple, syrup and remaining 2 Tbsp. soy sauce.
9. Stir into mixture in skillet. Cook, stirring until slightly thickened.
10. Return hamburgers to skillet. Reheat and serve on green pepper rings with rice. Spoon sauce over.


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

Zucchini-Tomato Molds

Preparation time: 20 min.
Cooking time: 5 min.
Chilling time: 2 to 3 hrs.

Quick, easy and refreshing in warm weather, these molds are also inexpensive.

For 4 servings you will need:

1 can (14 oz.) stewed tomatoes
1 envelope unflavored gelatin
1 tsp. each seasoned salt, sugar and parsley flakes or 1 Tbsp. fresh minced parsley
1/8 tsp. instant minced garlic
1/4 tsp. dried oregano leaves, crumbled
Dash hot pepper sauce
1 cup shredded zucchini (1 small)
Lettuce for garnish
Mayonnaise, salad dressing or sour cream

Preparation:

1. Drain juice from tomatoes into saucepan. Sprinkle with gelatin. Place over low heat about 5 min. stirring, until gelatin is dissolved.

2. Remove from heat. Add salt, sugar, parsley flakes or fresh parsley, garlic, oregano and hot pepper sauce, mixing well. Cool.

3. Meanwhile, cut tomatoes into small pieces. Add zucchini and cooled liquid. Mix well.

4. Divided among 4 individual molds or custard cups. Chill for 2 to 3 hrs. or until firm.

5. Unmold on lettuce-lined plates. Serve with mayonnaise, salad dressing, or sour cream.

Good served with: Cottage cheese, sliced cucumbers and Melba toast.

For 8 servings: Double the ingredients


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