Tag Archives: my great recipes

Cottage Cheese-Salmon Salad

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If you wish, use a pretty mold for this salad that is molded in 2 layers. It makes a nice luncheon salad for entertaining.

For 1 loaf, 4 servings, you will need:

1 pkg unflavored gelatin
1/4 cup cold milk
1 1/2 cups (12 oz carton) creamed cottage cheese
1/2 tsp. dried dill weed
1/2 tsp. instant minced onion
1 can (16 oz) red salmon, flaked, bones and skin removed
1/2 cup sour cream
1/4 cup minced celery
1 1/2 tsp. lemon juice
2 Tbsp. cold water
Crisp lettuce and tomato wedges for garnish

Preparation

1. In top half of double boiler; soak half the gelatin in milk for 2 min. until softened. Place over hot water. Heat until gelatin dissolves. Combine with the cottage cheese, dill and onion.

2. Pour into lightly oiled 1-quart salad mold or loaf pan. Place in freezer to chill about 10 min. or until partially firm.

3. Combine salmon, sour cream, celery and lemon juice. In top of double boiler, soak remaining gelatin in 2 Tbsp. cold water until softened. Place over hot water to dissolve. Add salmon mixture.

4. Pour over partially firm cottage cheese layer. Cover and chill 2 to 3 hrs. or until entirely firm.

5. To serve, unmold onto a lettuce-lined serving platter. Garnish with tomato wedges.

Tips: This salad can be prepared a day in advance of serving. A lightly oiled mold makes unmolding easier. Most salads cling to the mold because of a vacuum formed between the salad and the mold. Loosen by inserting a thin knife blade between mold and salad. If that fails, dip mold into warm, not hot, water and invert on to serving dish.

©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.

Deviled Egg Risotto

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For 4 servings you will need

1/2 cup long-grain rice
Salt
4 hard-cooked eggs
1 Tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
1/2 tsp. onion powder
Black Pepper
1 1/2 tsp. Dijon-style mustard
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 cup frozen peas
3/4 cup shredded Swiss, Monterey Jack or Cheddar cheese
Paprika

Tips: To hard-cook eggs easily, put eggs in saucepan. Cover with hot tap water. Cover and bring to a hard boil. Remove from heat. Let stand for 15 minutes. Drain. Cover with cold water. Tap shells to break, then peel off.

For 2 servings:
Half of the ingredients. Use a 1-quart baking dish.

For 8 servings:
Double the ingredients. Use a 2-quart baking dish. Increase baking time to about 25 minutes.

Preparation:

1. Cook rice in boiling salted water. Drain if necessary. Turn into buttered shallow 1 1/2-quart baking dish.

2. Cut eggs in half lengthwise. Scrape out yolks. Mash yolks. Mix in mayonnaise, Worcestershire sauce, onion powder, black pepper, 1/2 tsp. of the mustard and salt to taste.

3. Fill egg whites with mixture. Arrange on rice.

4. Melt butter in saucepan. Stir in flour. Remove from heat. Stir in milk. Then cook, stirring, until thickened. Add remaining mustard and peas. Add salt and pepper to taste. Heat well.

5. Pour over eggs and rice. Sprinkle with cheese and paprika.

6. Bake at 375°F for 15 to 20 min. or until hot and bubbly.

©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.

Lemon-Nut Vegetable Mold

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This salad has great versatility. Raw broccoli and/or cauliflower may be substituted for the celery and cucumber.

For 4 servings you will need:
1 pkg. (3 oz.) lemon flavored gelatin
1 cup boiling water
3/4 cup cold water
2 Tbsp. tarragon-flavored wine vinegar
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. onion salt
1/2 cup chopped walnuts
1/2 cup chopped walnuts
1/2 cup thinly-sliced celery
1/2 cup diced, peeled, cucumber
1/4 cup finely-diced radishes
1/4 cup cooked peas
Crisp Lettuce

Sour Cream Dressing
Mix 1/2 tsp. salt, 1 1/2 tsp. sugar, dash red pepper, 1 1/2 tsp. lemon juice, 1 Tbsp. cider vinegar, and 1/2 cup sour cream.

Preparation:

1. Put gelatin in medium bowl. Add boiling water and stir until gelatin is dissolved. Stir in cold water, wine vinegar, lemon juice, salt and onion salt.

2. Chill until mixture mounds slightly when dropped from spoon.

3. Fold in nuts, celery, cucumber, radishes and peas.

4. Turn into 1-quart mold. Chill for 2 hours or until firm.

5. Turn out on lettuce-lined plate or platter.

6. Serve dressing alongside.

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

Fruit-Filled Meat Loaf

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This fruit filling adds a touch of sweetness and helps to extend the meat in this lusciously browned loaf. It cuts well and any leftovers are good cold or used in sandwiches.

For 4 to 6 servings you will need:
1 1/4 lbs beef and pork for meat loaf
or
1 lb ground beef
1/4 lb ground pork
1 small onion minced
1 Tbsp. butter or margarine
1/4 cup chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 cup seasoned dry bread crumbs
1 cup milk
2 eggs
Additional parsley, optional

Fruit Filling
1 Tbsp. onion, reserved
1/4 cup butter or margarine, melted
1 3/4 cups soft whole wheat or white bread crumbs
1/2 cup chopped pitted dried prunes
1/2 cup, peeled cored apples
1/2 tsp salt
1/4 tsp. dried thyme leaves, crumbled
1 egg
Toss together reserved onion, butter, crumbs, prunes, apples, salt, herbs, and egg.

Preparation:
1. Sauté onion in butter until tender. Set aside 1 Tbsp. for the filling.

2. Combine the onion, parsley, salt, pepper, fine crumbs, milk and eggs. Mix well.

3. Add meat. Mix lightly but thoroughly (over mixing toughens meat).

4. Pack half of the mixture into greased 9-by-5-by-3 inch loaf pan.

5. Cover with filling. Press down lightly.

6. Add remaining meat mixture and press down to pack. Turn out into shallow 2 quart baking dish.

7. Bake at 350° for 1 1/4 hours or until loaf is firm and golden brown.

8. Remove to hot platter, Garnish with parsley, if used, add apple slices.

Good served with: baked potatoes with sour cream and green peas.

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

Herb Baked Fish

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A mixture of onions, garlic, herbs, wine and water moisten whole fish as it bakes. It is served with a quickly prepared sauce using the flavorful pan juices. You may use any fish of your choice, such as bass, red snapper, white fish, cod or haddock.

For 4 servings you will need:
1 whole fish, 3 to 4 lbs., cleaned, washed and patted dry
4 large onions, finely chopped
3 cloves garlic, minced or pressed
3 Tbsp. minced, fresh parsley
1 Tbsp. dried savory leaves
1 Tbsp. dried tarragon leaves
1/2 cup dry white wine or water
2 Tbsp. cognac or brandy, optional
1/2 cup water
1 Tbsp. olive oil or vegetable oil
1 lemon, thinly sliced
2 Tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbsp. butter or margarine
Pimiento and watercress for garnish

1. Place fish in large baking dish that has been generously buttered.

2. Combine onions, garlic, parsley, savor, tarragon, wine, brandy, if used, and water.

3. Brush fish with oil and pour onion mixture over fish. Top with slices of lemon. Dot with butter and sprinkle with salt and pepper.

4. Bake at 400°F for 30 to 40 min. or until fish flakes easily when probed with a fork. Check occasionally and baste fish with pan juices during baking.

5. When fish is done, remove onto serving platter and peel off skin, leaving head and tail in place if you wish.

6. Strain juices from pan into wide skillet. Heat to boiling, stirring with a whisky, until juices are reduced to about 1/4 cup.

7. Whisk in butter a bit at a time. When all butter is added, juices should be slightly thickened. Spook over fish to glaze. Garnish with lemon, pimiento strips and watercress. Serve immediately.

©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.

Layered Turkish Casserole

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Layers of color- peppers, tomatoes, eggplant, meat and rice make this dish entertaining. Fragrantly season with cinnamon and allspice, the casserole needs only a pita bread and green salad.

For 4 servings you will need:
1 medium eggplant
1/2 cup rice plus 1/4 tsp. allspice
1/2 lb ground beef
1/2 lb ground lamb
1 clove garlic, minced or pressed
1 onion chopped
1 tsp. cinnamon
1/2 tsp. salt
1 green pepper
1 large tomato

Tips: Raisins or currants can be added to the rice for a more authentic dish.

Salting eggplant removes some of the moisture.

Preparation:
1. Slice eggplant in 1/2 inch slices. Sprinkle with salt. Set aside while preparing rest of casserole.

2. Cook 1/2 cup rice according to package directions, adding 1/4 tsp allspice.

3. Place the beef, lamb, garlic, and onion in skillet. Cook, stirring, to combine ingredients for 10 to 15 minutes. Season with cinnamon and salt.

4. Slice green peper and tomato. Place the pepper slices in an oiled 1 1/2 quart casserole dish, in a wheel spoke fashion. Cover with the tomato slices. Top with meat mixture.

5. Pat eggplant dry with paper towels. Cut eggplant slices in half. Cover meat with half of the slices, placing the skin to outside.

6. Spread rice over eggplant. Top with remainders of eggplant.

7. Bake, covered at 350°F for 50 minutes.

8. Remove from oven, let sit for 10 minutes. Invert onto a serving dish.

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