Tag Archives: vintage recipe cards

Peking Sour and Hot Soup (Sun Lard Tong)

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Preparation time: 15 minutes
Cooking time: 5 minutes
To serve: 4

You will need
1 oz. black mushrooms
1 oz. canned bamboo shoots
1 oz. raw ham*
1 1/2 pints chicken stock or water
1 1/2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon cornflour
3 tablespoons water
1 egg
1/2 teaspoon white pepper
1/2 teaspoon monosodium glutamate
salt
*Pork or chicken meat can also be used.

Soak the mushrooms for 30 minutes. Shred mushrooms, bamboo shoots and ham. Bring the chicken stock to the boil. Add mushrooms, bamboo shoots and ham, cook for 3 minutes. Add soy sauce, vinegar, cornflour (mixed with 3 tablespoons water), cook 2 minutes. Drop the beaten egg into it, and stir, add pepper, monosodium glutamate. Add salt to taste and serve immediately.

How to cook Chinese vegetables:
The Chinese cook most vegetables in a very hot, round-bottomed pot. In Western cooking the utensil would be a ‘Dutch oven’ or a deep frying pan. This should be ‘piping’ hot and well-greased when the food is placed in it. To retain the vitamins, texture and colour of the vegetables, they should be turned quickly and constantly, and no water should be used as the quick cooking brings out the natural juices and keeps their crispness and colour.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Orange Salad

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Preparation time: 15 mins.
Main Utensil: sharp knife

For 4 people you need:
3-4 large oranges

French or vinaigrette dressing:
1 teaspoon made mustard
pinch salt
shake pepper
pinch sugar
scant 1/4 cup oil
1-2 tablespoons vinegar or lemon juice

Garnish:
lettuce

1. Cut the peel away from the oranges in such a way that you remove the white pith as well – this is quite difficult to do unless you have a very sharp knife. Cut the segments of orange away from the skin and remove any seeds.

2. To make French dressing: Blend mustard with other seasonings and the sugar, work in the oil with a wooden or metal spoon, then finally add the vinegar or lemon juice. A larger amount can be made and stored in a screw-topped jar.

3. Arrange the segments of orange on a bed of lettuce and top with a little French dressing.

TO SERVE: AN orange salad can be served with prawns or shrimp, hard cooked eggs, and radishes as the picture. It can also be served with duck or goose in place of or as well as vegetables.

TO VARY: Grapefruit may be used in place of orange, but sweeten the dressing a little bit more.

PRINTED IN CANADA © Copyright Paul Hamlyn Ltd 1967

Cinnamon Swirl Oat Loaf

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Preparation time: 20 to 30 min.
Rising time: 2 hrs.
Oven temperature: 375°F
Baking time: 25 to 30 min.

Sour cream adds richness, flavor and texture to this bread flecked with the color of uncooked rolled oats and unprocessed bran flakes. A swirl of fragrant cinnamon flavors every slice.

For 2 loaves you will need:

1 pkg. active dry yeast
1 cup water (105°F to 115°F)
1/4 cup sugar
2 tsp. salt
1 cup sour cream
1 cup uncooked quick rolled oats
1/2 cup unprocessed bran flakes
4 to 4 1/2 cups unbleached all-purpose flour
2 tsp. ground cinnamon

Preparation:

1. In a large bowl, dissolve the yeast in the warm water; add sugar, salt and sour cream. Let stand 5 minutes until yeast begins to foam.

2. Add rolled oats, bran flakes and flour, 1 cup at a a time beating with wooden spoon to keep mixture smooth.

3. When dough is stiff, cover and let stand 15 minutes. Turn out onto lightly floured board and knead 10 minutes until springy.

4. Turn dough into lightly buttered bowl. Cover and let rise in warm place until doubled, about 1 hour.

5. Turn out onto lightly oiled surface and divide into two parts. Roll or pat out each part to make a rectangle about 12-by-8 inches. Sprinkle each rectangle with 1 tsp. of the cinnamon.

6. Roll each rectangle up, squeezing out air bubbles into shape loaves. Place in greased loaf pans.

7. Let rise until doubled, about 1 hour. Bake 25 to 30 minutes until a skewer comes out clean. Cool on rack.

Tips: Serve the bread with either honey or butter.

©MCMLXXXV My Great Recipes ® ALL RIGHTS RESERVED. PRINTED IN HOLLAND

Beef and Barley Soup

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beef_barley_soup

5 slices bacon
1-pound beef chuck roast or steak, cut into 1-inch pieces
2 large onions, shopped (about 2 cups)
2 cloves garlic, finely chopped
2 cans (10 1/2 ounces each) condensed beef broth
2 cups water
1/4 cup regular barley
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon caraway seed
1/8 teaspoon dried marjoram leaves
3 medium potatoes, cut into 1/2-inch pieces
2 medium carrots, sliced (about 1 cup)
2 medium celery stalks, sliced
1 can (16 ounces) stewed tomatoes
1 package (10 ounces) frozen green peas, broken apart
1 can (4 ounces) mushroom stems and pieces

Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in potatoes, carrots, celery, tomatoes, frozen peas and mushrooms (with liquid). Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 30 to 40 minutes. Crumble bacon; sprinkle over soup. 8 servings.

Timing Tip: If you want to serve at different times, Beef and Barley Soup will hold covered over low heat up to 1 hour.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Nightmare (Vienna Toast Kebabs)

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nightmare

Vienna Toast Kebabs

2 cans (5-oz size) Vienna sausages (14 sausages)
28 cubes (i inch each) white bread
1/4 cup (1/2 stick) melted butter
1/4 cup grated Parmesan cheese
14 cherry tomatoes
Blue Cheese Dip (below)

Cut Vienna sausages in half, crosswise, and set aside.Brush bread cubes with melted butter and sprinkle with Parmesan cheese. Prepare skewers: Spear one Vienna sausage half on wooden 8-inch cocktail skewer; spear cube of bread and press next to sausage; follow with second sausage half and bread cube.

Repeat on remaining skewers. Shortly before serving, preheat oven to broil. Place skewers on baking sheet and put under broiler; broil until bread is browned, turning once (about 2 minutes).

Remove from oven. Spear end of each skewer with cherry tomato. Serve with Blue Cheese Dip.

Yield: 14 kebabs

Blue Cheese Dip

1/4 pound blue cheese
1/2 cup dairy sour cream
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce

Crumble blue cheese and gently blend in sour cream and sherry; add in Worcestershire sauce. Serve in bowl surrounded by kebabs.

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

Stuffed Zucchini

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stuffed_zucchini

6 medium zucchini
1-1/2 lbs. ground beef
4 slices bread
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese
1 tbsp. finely chopped onion
1 egg
salt and pepper
2 10-1/2-oz cans condensed tomato soup
3/4 cup water

Wash zucchini, do not peel. Cut off thin slices at ends. Boil for 10 min. Cool. Cut in half lengthwise, scoop out pulp, drain cut side down on rack. Finely chop pulp. Soak bread in water for few minutes, squeeze dry. Mix thoroughly with chopped zucchini, meat, parsley, Parmesan, onion and egg. Season to taste. Fill zucchini shells with meat mixture. Place in lightly greased shallow baking dish. Shape any leftover meat into meatballs, back with zucchini. Mix tomato soup with water, pour over zucchini. Bake at 350°F. for 45 min. Makes 6 servings with enough sauce for rice or noodles.

Suggested Menu and Preparation Schedule
Stuffed Zucchini
Fluffy Rice
Mixed Green Salad with Marinated Julienne Carrots
Brownie Pie a la Mode

*4:00pm  Prepare Zucchini for Baking
*4:30        Prepare Salad Greens. Chill.
*4:45        Marinate Carrots in French Dressing
*5:00        Prepare Brownie Pie
5:30         Prepare Rice
5:50         Add Dressing to Salad. Top with Carrots.
6:00        Bon Appetit! Enjoy Your Dinner!
After dinner serve Brownie Pie a la Mode
*May be prepared earlier in the day. Do not refrigerate Brownie Pie.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions, Inc. All Rights Reserved

Canadian Soul Kiss (Sole and Salmon Roulade with Green Sauce)

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canadian_soul_kiss
Sole and Salmon Roulade with Green Sauce
2-3 sole or flounder fillets
1/4 pound thinly sliced smoked salmon
3 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon white pepper
2 tablespoons capers
Green Sauce (see below)

Preheat oven to 350 F. Cut sole into thin strips, 3/4-inch wide and 4-5 inches long. Lay strips of smoked salmon on sole strips. Roll up and secure with wooden pick. Arrange on lightly oiled baking sheet; dot with butter and sprinkle with lemon juice. Bake 20 minutes. Remove, cool, and chill. Arrange on serving dish and sprinkle with pepper and capers. Serve with Green Sauce.
Yield: About 8-12 servings.

Green Sauce

1 cup mayonnaise
2 tablespoons freshly grated horseradish
2 tablespoons lemon juice
1/2 cup finely minced parsley
1 tablespoon fresh chervil, chopped (or 1 teaspoon dry)
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dry)
1 tablespoon fresh basil, chopped (or 1 teaspoon dry)

Combine ingredients and purée in blender or food processor. Serve cold. If using dried herbs, intensify green color of sauce by adding 1-2 drops green food coloring if desired.

Yield: About 1 1/2 cups sauce.

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

Red-Eyed Russian (Shrimp Duchesses)

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red_eyed_russian

Shrimp Duchesses

Duchesses are first cousins to Carolines, the tiny choux puff pastries that appear several times in this Collection (see Index). The difference is that the Duchesses are served cold and glazed with aspic rather than served with a cream sauce, and are usually sprinkled with chopped nuts. The Shrimp Duchesses below are typical.

To make the puffs: Melt 1/4 cup butter in 1/2 cup boiling water; add 1/2 cup all-purpose flour, all at once, and stir vigorously; cook, stirring constantly, until mixture forms a shiny ball; remove from heat. Beat in 1/4 teaspoon salt and 2 eggs; beat thoroughly until smooth; beat in 1/2 cup grated Parmesan cheese.

Heat oven to 400 F. Grease baking sheet; drop dough onto sheet in heaping teaspoonfuls and shape into ovals; bake 20 minutes. Remove from oven and cool. Carefully cut off top. Fill with puréed shrimp and glaze with Tarragon Aspic (below). Sprinkle with finely chopped walnuts and serve, cold, on decorative doilies, if desired.
Yield: About 24.

Puréed Shrimp: Purée 1 cup cooked shrimp in blender or food processor or pass through food mill; moisten with mayonnaise.

Tarragon Aspic: Pour 1 cup clam juice, 1/2 cup white wine, and 2 tablespoons tarragon in saucepan; bring to boil and cook 10 minutes over low heat. Sprinkle 1 envelope unflavored gelatin over 1/4 cup wine to soften; stir mixture into clam juice. Strain to eliminate tarragon leaves. Cool and chill. Spoon partially jelled aspic onto Duchesses; chill until aspic is thoroughly set. Garnish with chopped walnuts and fresh tarragon sprigs, if available.

Note: Using the basic recipe above, but eliminating the puréed shrimp, you can concoct a variety of imaginative Duchesses. For example: Fill chilled pastry puffs with canned chunky chicken sandwich spread or deviled ham, or with a red caviar and sour cream spread.

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

Filets de sole Normande (Fillets of sole Normandy style)

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filets_de_sole

Preparation time: 15 minutes
Cooking time: 25-30 minutes
To serve: 4

You will need

Fish:
8 fillets sole
salt and pepper
2 level tablespoons chopped shallot or onion
2 sprigs parsley and 1/2 bay leaf
1/2 pint (U.S. 1 1/4 cups) dry white wine

Sauce:
1 1/2 oz. butter
1 1/2 oz. flour
2 egg yolks
1/4 pint (U.S. 5/8 cup) thick cream
few drops lemon juice

Garnish:
8 prawns (U.S. shrimps) or 4 crayfish, cooked
2 pints (U.S. 5 cups) mussels
2 truffles (optional)
8 button mushrooms
8 crescents of fried bread

One of the great classic dishes. Season the fillets, roll up, and arrange in buttered shallow ovenproof dish with the shallot or onion, herbs and wine. Cover with buttered greaseproof paper. Poach in a pre-heated moderate oven (375°F. or Gas Mark 5), until cooked about 15-20 minutes. Meanwhile wash mussels thoroughly, discard any that fail to shut tightly when tapped, and scrap off beards. Put into a large pan, cover, and shake over sharp heat until shells open, about 5 minutes. Remove mussels from shells; strain and retain liquor from pan. Wipe mushrooms and cook à blanc as described below. Strain and reserve liquor. Now make the rich sauce Normande. Melt butter in a saucepan, stir in flour and cook gently, stirring, for 2 minutes. Strain cooking liquor from fish into a measure, add mussel and mushroom liquor to make up to 3/4 pint (U.S. 3 7/8 cups). Add to roux, whisking with wire whisk until sauce is smooth and boiling; simmer 5 minutes. Meanwhile beat egg yolks and cream together, gradually stir in about one-third of the sauce, then return all to rest of sauces and heat gently without boiling, stirring all the time. Check seasoning and add a few drops of lemon juice. Arrange drained fish in clean hot dish with mussels and mushrooms. Coat with the sauce and garnish with the prawns (U.S. shrimps) or crayfish, pieces of truffle (if used), and crescents of fried bread.

Note The original classic recipe includes 8 poached oysters as well as the mussels.

To cook mushrooms à blanc:
Leave mushrooms whole and unpeeled.
In a small saucepan bring 4 tablespoons water, 1/8 teaspoon salt, 1/2 tablespoon lemon juice and 1/2 oz. butter to boil. Add mushrooms. Cover and cook over moderate heat for 5 minutes, tossing the pan now and then.

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

Perfect Pizza Lunch

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perfect_pizza

1/4 cup tomato purée
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1 slice enriched white bread
2 ounces Provolone cheese

Combine tomato purée and garlic salt in a small saucepan. Heat. Add oregano; cool. Place bread in a shallow baking dish. Pour sauce over bread. Top with cheese. Broil, about 3 inches from source of heat, until cheese melts. Makes 1 luncheon serving.

CURRIED CHEESE DIP

1 1/3 cups cottage cheese
Artificial sweetener to equal 1/4 cup sugar
1/4 cup skim milk
1/2 teaspoon curry powder
1 medium apple, cored and diced
Celery strips or radishes

Combine cottage cheese, sweetener, milk, and curry powder in a small bowl. Stir in diced apple. Serve with celery or radish dippers. Divide evenly. Makes 2 luncheon servings.

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