Tag Archives: vintage recipe cards

Deviled Eggs Florentine

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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.

Santa Sand Tarts

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4 cups sifted all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
Red, white Confectioners’ Icing, recipe at right
Red cinnamon candies
Shredded coconut
Green sugar

Sift together flour, baking soda and salt. Cream butter; slowly add and beat in sugar and continue beating until well blended. Add eggs, one at a time, beating well after each addition; blend in vanilla. Add sifted dry ingredients gradually; blend well. Cover bowl; chill dough several hours or until firm enough to roll.

Set oven for moderate, 350°. Grease cooky sheets. On a lightly floured board, roll out chilled dough, 1/4 inch thick. Cut with floured Santa Claus cooky cutter; place on cooky sheets. Bake 8 to 10 minutes, or until cookies are golden. Run spatula under cookies to remove from sheets. Cool on wire racks. Decorate as shown with icing, candies, coconut and sugar. Makes about 4 dozen.

CONFECTIONERS’ ICING

Measure 1 cup sifted confectioners’ sugar into a bowl. Stir in just enough water, about 1 tablespoon, to make frosting easy to force through a decorating tube. Or add a little more water if it is to be brushed on cookies or used for making lines with a toothpick. Tint, if desired, with a few drops of red or green food coloring; blend well. Or leave white. Makes about 1/2 cup.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Peanut Candy Trio

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NUT BRITTLE

2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter or margarine
1/2 teaspoon salt
3 cups raw shelled peanuts (16 ounces) or other coarsely chopped nuts
1 1/2 teaspoons baking soda

Butter sides of heavy 3-quart saucepan. In it stir together sugar, corn syrup, water, butter, and salt. Bring to boiling, stirring to dissolve sugar. Cook with gentle boil over entire surface over medium heat till 275°F. on candy thermometer and syrup begins to turn a golden color; stir occasionally. Add nuts and continue cooking, stirring often, till 295°F. on candy thermometer and syrup is a clear golden color. Remove from heat. Quickly stir in baking soda. Immediately pour hot mixture into two buttered 15x10x1-inch pans. If desired, pull with forks to stretch thin. Cool. Break into pieces. Make about 2 1/4 pounds candy.

PEANUT TOFFEE
Shape a pan from a 12×10-inch sheet of foil by turning up edges to form a rectangle about 10×8 inches. Sprinkle 1/2 cup finely chopped peanuts in pan; set aside. In 1 1/2-quart saucepan melt 1/2 cup butter or margarine over medium-high heat. Immediately begin to stir in 1 cup sugar gradually with long-handled wooden spoon (should take 45 to 60 seconds). Continue to cook over medium-high heat about 6 to 7 minutes till mixture turns golden brown, stirring only enough to prevent burning. (Once the syrup mixture starts to brown the color changes very rapidly.) Pour over nuts in prepared pan. Cool; break into pieces. Makes 3/4 pound candy.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Chewy Noels

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2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar

in 9x9x2-inch baking pan melt butter or margarine. Stir together brown sugar, nuts, flour, soda, and salt; stir in eggs and vanilla. Carefully pour over butter in pan; do not stir. Bake in 350° oven for 20 to 25 minutes. Sift powdered sugar over top. Place waxed paper under wire rack; immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write “Noel” on each bar using green decorator icing, if desired. Makes 2 dozen bars.

DOUBLE CHOCOLATE BROWNIE BARS

1/2 of a 14-ounce can (2/3 cup) sweetened condensed milk
1 6-ounce package (1 cup) semisweet chocolate pieces
1/4 teaspoon salt
1 teaspoon vanilla
1 roll refrigerated chocolate chip cookie dough

In small saucepan over low heat stir together sweetened condensed milk, chocolate pieces, and salt till smooth. Remove from heat; add vanilla. Pat two-thirds of the cookie dough over the bottom of an ungreased 9x9x2-inch baking pan. Spread chocolate mixture over dough. Dot with remaining cookie dough. Bake in 350° oven for 30 to 35 minutes. Makes 2 1/2 dozen bars.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Maionese di pesce alla Riccione (Fish mayonnaise Riccione style)

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Preparation time 1 hour
Cooking time 20 minutes
To serving 4

You will need
1 lb. firm fish fille, e.g. halibut or sea bass
salt and pepper
olive oil
lemon juice
3 oz. shelled prawns
8 oz. mixed cooked vegetables, diced*
1/3 pint (U.S. 7/8 cup) mayonnaise (see Card No. 2)
8 anchovy fillets
1-2 sliced hard-boiled eggs
few stuffed olives
*peas, green beans, canned artichoke hearts, etc.

Put fish into oiled baking dish, sprinkle with salt, pepper, oil and lemon juice. Cover and bake at 375° F. or Gas Mark 5, for 20 minutes. Cool, discard skin and bones, chop fish coarsely. Add 1 1/2 oz. prawns, sprinkle with oil and salt; chill. Mix vegetables with a little oil, lemon juice and 2 mashed anchovy fillets, stir well; chill. Combine fish and vegetables; pile in a serving dish. Coat lightly with mayonnaise. Garnish with remaining prawns, eggs, anchovy fillets and stuffed olives.

Maionese (from Card No. 2)
Mayonnaise

Preparation time 15 minutes
Cooking time no cooking
To serve 4

You will need
2 egg yolks
1 level teaspoon salt
about 1 dessertspoon lemon juice
about 1/4 pin (U.S. 5/8 cup) olive oil
All ingredients for mayonnaise should be at room temperature.

Carefully separate the egg yolks and put into a small basin standing on a non-slip surface. Add the salt and 1 teaspoon of lemon juice and mix thoroughly with a small wooden spoon or wire whisk. Start adding the oil drop by drop stirring vigorously all the time. As soon as the sauce begins to thicken increase the flow of oil to several drops at a time and finally thin thread, stirring continuously. If the sauce becomes too thick add a few drops of lemon juice or water. The final sauce should be thick and shiny.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968

Creamed Finnan Haddie

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2 pounds finnan haddie (or smoked haddock or cod)
Water
6 tablespoons butter or margarine
2 tablespoons minced onion
2 tablespoons minced green pepper
2 tablespoons minced pimiento
1 teaspoon paprika
6 tablespoons flour
2 cups milk

Wipe finnan haddie with a clean, damp cloth and put in a sauce pot. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork. Then, lift it out and rain, reserving the liquor. Coarsely flake fish with a fork and set aside.

Melt butter in a large skillet. Add onion, green pepper and pimiento and cook over low heat, stirring occasionally, until onion is tender but not brown. Remove from heat. Blend paprika and flour into onion mixture. Measure 1 1/3 cups of the reserved liquor and combine with the milk. Slowly add and stir into flour mixture. Place over medium heat and cook about 5 minutes, stirring constantly, until thickened. Add the flaked fish and stir gently; heat thoroughly. Serve garnished with parsley, if desired. Makes 6 to 8 servings.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Sausage-Bean Pizza

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Preparation time: 20 min.
Rising time: 1 1/2 hrs.
Baking time: 20 min.
Oven temperature: 425°

The addition of beans to the filling and a spicy whole wheat crust make this pizza as flavorful and nutritious as it is attractive and inexpensive.

For 1 12-inch pizza you will need:
Whole Wheat Shell (recipe follows)
1/2 lb. hot Italian sausages
1 can (16 oz.) pork and beans with tomato sauce
1/4 tsp. dried oregano leaves, crumbled
1 tomato, thinly sliced
6 oz. sliced Mozzarella cheese, Grated Parmesan or Romano cheese

Whole Wheat Shell: Pour 2/3 cup warm water (105°F to 115°F) into bowl. Sprinkle with 1 pkg. active dry yeast. Let stand 5 min. Add 1 Tbsp. oil, 3/4 tsp. salt and 1/8 tsp. black pepper. Stir in about 1 1/2 cups whole wheat flour. Turn out on lightly floured surface and knead 5 to 8 min. Place into oiled bowl, turning to oil top. Cover with plastic wrap. Let rise in warm place about 1 1/2 hrs.

Preparation:
1. Punch down raised pizza dough and fit into 12-inch pizza pan.

2. Remove casings from sausages. Crumble meat into skillet. Cook, stirring frequently until meat is well browned. Pour off fat.

3. Add pork and beans and oregano to sausage, mixing well. Spread over pizza shell.

4. Bake to 425°F to 10 min. Arrange tomato and cheese slices over hot pizza. Sprinkle generously with grated cheese.

5. Return to oven. Bake 10 min. longer. Cut into wedges and serve at once.

Good served with: Coleslaw.

Tips: You can substitute a ready-made pizza dough for the Whole Wheat Shell, if you wish.

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

Fish House Punch (Striped Bass with Spinach Stuffing)

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4 quarts water
1/2 cup white wine vinegar
3 Tablespoons salt
3 carrots, chopped
1 large onion, chopped
4 stalks celery, chopped
2 bay leaves
1/4 cup chopped parsley
2 pounds spinach
1/2 pound mushrooms, chopped
1/4 cup (1/2 stick) butter
1 whole striped bass, 7-8 pounds (or salmon, if bass is out of season)

Combine water, vinegar, salt, carrots, onion, celery, bay leaves, and parsley in Dutch oven; bring to boil and simmer 20 minutes.

Carefully wash and devein spinach and cut into julienne (thin strips); sauté spinach and mushrooms in butter until mushrooms are tender. Rinse bass lightly with cold water; stuff with spinach-mushroom mixture; wrap in double thickness cheesecloth and tie tightly at both ends.

Place bass in large fish poacher or roasting pan; pour broth over fish, covering fish by at least 2 inches. Bring to boil and simmer, covered, 30 minutes. Remove from heat. Let fish rest in broth; cool and chill.

Unwrap bass from cheesecloth; peel off skin and place on serving platter. Serve with Green Mayonnaise (card 234); if desired, glaze with red madrilène (card 62)*.

Yield: 10-12 servings
(Pictured – Salmon with Spinach Stuffing)

*2 cans (10-oz size) tomato madrilène. If canned tomato madrilène is not available, make your own: Dissolve 2 packages unflavored gelatin in 1 cup water; heat 3 cups chicken broth in saucepan; stir in 4 tablespoons tomato paste; bring to low boil. Stir in gelatin. Flavor to taste with salt and hot sauce; cool and chill until jelled.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Pineapple Mint Freeze

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1 20-ounce can crushed pineapple (juice pack)
1 envelope unflavored gelatin
1/2 cup mint-flavored apple jelly
Dash salt
1 cup whipping cream
Lettuce

Drain pineapple, reserving juice. In saucepan soften gelatin in reserved juice. Add jelly and salt; heat and stir till gelatin is dissolved and jelly melted. If needed, beat to blend jelly. Stir in pineapple. Chill till mixture is partially set.

Whip cream just to soft peaks; fold into partially thickened gelatin mixture. Tint with few drops green food coloring, if desired. Spoon into 8x4x2-inch loaf dish. Cover and freeze till firm. Let stand at room temperature 15 minutes before serving. Unmold; slice and place on lettuce-lined salad plates. Garnish with fresh mint, if desired. Makes 8 servings.

FROZEN STRAWBERRY-BANANA SALADS

1 21-ounce can strawberry pie filling
1 pint vanilla ice cream, softened
1 tablespoon lemon juice
3 medium bananas, chopped
1/4 cup coarsely chopped toasted almonds
Lettuce

Stir together pie filling, softened ice cream, and lemon juice. Stir in bananas and nuts. Turn mixture into 8 individual molds. Cover and freeze until firm. to serve, let stand at room temperature 10 minutes. Unmold onto lettuce-lined plates. Makes 8 servings.

© Meredith Corporation, MCMLXXX. All Rights Reserved. Printed in U.S.A.

Inspiration Soup

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3 cups tomato juice
2 cups water
1 1/2 cups canned bean sprouts, drained and rinsed
1 cup drained, canned asparagus, plus 1/2 cup liquid
1 cup drained, canned green beans, plus 1/2 cup liquid
1/2 cup canned sliced bamboo shoots, drained and rinsed
2 ribs celery, chopped
4 packets instant beef broth and seasoning mix or 4 beef bouillion cubes
4 envelopes unflavored gelatin
1 cup cold water
Few drops of Worcestershire sauce
1/2 cup dehydrated onion flakes
Dash celery salt
Dash garlic powder
Dash salt
Dash pepper
Dash oregano leaves
Dash thyme leaves

Combine tomato juice, water, bean sprouts, asparagus plus liquid, green beans plus liquid, bamboo shoots, celery, and broth mix in a saucepan. Bring to a boil. Sprinkle gelatin over cold water to soften. Add to soup. Stir in remaining ingredients. Simmer for 20 minutes, adding more water if necessary. Divide evenly. Makes 8 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.