Tag Archives: vintage recipes

Baconlindad Tomat (Bacon Wrapped Tomato)

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Preparation time: approx. 20 min
Cooking time: approx. 10-15 min
Oven temperature: 225°

Ingredients: (4 pers.)
4 large tomatoes
4 slices of bacon
4 grudge
Salt, white pepper
2 tbsp grated cheese

Preparation:

  1. Cut a small cap off each tomato and pit them.
  2. Stand the tomatoes upside down for a little while so they drain.
  3. Salt and pepper inside the tomatoes.
  4. Place them in a greased fireproof dish.
  5. Pour in the eggs and sprinkle with grated cheese.
  6. Wrap a slice of bacon around each tomato and place the dish in a hot oven at 225° for about 10-15 min.
  7. Add toasted bread and butter

Translated from Swedish using Google Translate.

©️ Hemmets Journal AB S/B/1

Scrambled Eggs

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HOME-STYLE SCRAMBLED EGGS

4 eggs
1 tablespoon instant minced onion or 3 tablespoons minced onion
¾ teaspoon salt
3 tablespoons water
¼ cup butter or margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
1 cup diced zucchini or ½ cup chopped green pepper

Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables.

As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. 3 servings.

CREAMY SCRAMBLED EGGS

8 eggs, slightly beaten
1 package (3 ounces) cream cheese, cut up
2 tablespoons butter or margarine
4 slices bacon, crisply fried and crumbled
2 tablespoons snipped chives

Mix eggs and cream cheese. Melt butter in large skillet over medium heat. Pour egg mixture into skillet. Cook as directed in Home-style Scrambled Eggs (above). Just before eggs are thickened throughout but still moist, stir in bacon. Sprinkle with chives. 6 to 8 servings.

©️Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Baked Fish with Normandy Sauce

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Cooking time: 25-30 mins.
Preparation time: 25 mins
Main cooking utensils: ovenproof dish, saucepan
Oven temperature: 375°F.
Oven position: center

For 4 people you need:
4 fillets sole
1 tablespoon white wine
seasoning

Normandy sauce:
2 tablespoons butter
¼ cup all-purpose flour
1¼ cups fish stock*
1 egg yok
juice of 1 lemon
seasoning
1 tablespoon butter
8 cooked mussels
8 cooked button mushrooms

Garnish:
watercress

  1. Prepare fish stock by simmering fish skin and trimmings in generous 1¼ cups salted water, add liquid from cooking mussels and mushroom trimmings.
  2. Fold skinned fillets in two and place in buttered dish, pour over wine, add seasoning and bake for 15-20 minutes or until the fish is opaque.
  3. Drain well, add liquid to strained fish stock, keep fish warm.
  4. Melt the 2 tablespoons butter, stir in flour and cook 3 minutes.
  5. Add fish stock slowly, stirring continuously until smooth, bring to boil, cook for 4-5 minutes.
  6. Cool, add egg yolk, reheat to thicken sauce but do not boil, add lemon juice, seasoning and whisk in the butter.
  7. Add mussels and halved mushrooms, and heat gently.
  8. Arrange fillets on serving dish, pour sauce over, garnish with watercress.

TO SERVE: Hot with mixed vegetables.
TO VARY: Use flounder or whiting

⃰ See stage 1

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Spiced Sirloin Steak Madeira

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MARINADE
¾ cup red wine vinegar
½ cup catsup
¼ cup salad oil
1½ tablespoons salt
¾ teaspoon pepper
¾ teaspoon dry mustard
¾ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon dried thyme leaves
¼ teaspoon cloves

5-or-6-lb sirloin steak, 2 inches thick

MADEIRA SAUCE
¼ cup unsifted all-purpose flour
1 can (10½ oz) condensed beef broth, undiluted
½ cup Madeira

  1. Day before serving, make Marinade: In large, deep roasting pan, combine vinegar, catsup, oil, salt, pepper, mustard, celery salt, garlic salt, thyme, and cloves; mix well.
  2. Wipe steak with damp paper towels. Place in roasting pan; spoon marinade over steak until it is well coated.
  3. Refrigerate, covered, overnight.
  4. Next day: Remove beef from marinade, and place on broiler rack; reserve marinade. Insert meat thermometer into thickest part of meat, away from bone and fat.
  5. Broil steak, turning once and brushing with more marinade – about 20 minutes per side, until thermometer registers 140F for rare. Remove steak to heated serving platter; cover with foil; keep in warm place.
  6. Meanwhile, make Madeira Sauce; Combine flour with some of broth, mixing to make smooth paste. Stir in ⅓ cup reserved marinade and rest of broth. Bring to boiling, stirring until sauce thickens – about. 1minute. Reduce heat, and simmer 5 minutes. Add Madeira. Serve steak thinly sliced, with Madeira Sauce. Makes 10 to 12 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

White Russian and Strawberry Omelet

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Mastering the art of omelet-making is a must for serious after-dinner entertainers. With a little practice you will quickly have the expertise to prepare 20-30 individual omelets, right in front of your guests, in a matter of minutes.

This dessert omelet is an easy one and requires no special talents; it is finished in the oven and no flipping or unmolding is necessary. For more omelet recipes, see Index.

12 eggs
2 tablespoons superfine sugar
¼ cup dairy sour cream
⅓ cup flour
1½ teaspoons salt
2 tablespoons butter
1 cup strawberry preserves
2 tablespoons Cointreau

Break eggs into large mixing bowl and beat well. Stir in sugar and sour cream. Sift flour over eggs and add salt. Mix gently but thoroughly.

Heat butter in deep, heavy skillet suitable for presentation at table. When foaming, pour in eggs and cook slowly until bottom has set. Place in 375 F oven 7-10 minutes or until firm. Heat strawberry preserves.

Remove from oven and spread with warm strawberry preserves; sprinkle lightly with Cointreau.

Yield: 6 servings.

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

Champagne Cup and Artichoke-Tomato Mousse

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12 artichoke bottoms
½ cup lemon juice
1 cup beef broth
1 cup tomato juice
1 package unflavored gelatin
½ cup heavy cream
½ teaspoon dillweed
1 teaspoon Worcestershire sauce
1 dash hot sauce

If using fresh artichokes, cook whole in large kettle(s) in lightly salted water 30-35 minutes or until leaves pull easily away from body of artichoke; remove water and drain; when cool enough to handle remove leaves and save for another use (see below); cut out bottom; discard choke. Sprinkle bottoms lightly with lemon juice and chill.

If using canned artichoke bottoms, remove from cans, drain, and place on serving platter; sprinkle lightly with lemon juice and chill.

Dissolve gelatin in beef broth and tomato juice, place in saucepans and bring to boil, stirring frequently; chill until mixture begins to thicken; beat cream until stiff peaks form; fold into tomato-beef mixture and stir in seasonings.

Spoon tomato mousse into artichoke bottoms; chill well to set thoroughly before serving.

Yield: 12 appetizers.

Note: Cooked artichoke leaves may be chilled and arranged, petal fashion around a bowl of your favorite dip and used as dippers, or spread with mayonnaise and topped with shrimp. Only the soft meat at the bottom of the leaf is edible.

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

Eggplant with Sesame Sauce

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Oriental and Mediterranean eggplants are about 5 inches long and 1½-2 inches in diameter. Elongated in shape and are excellent for busy cooks since they cook quickly. Eggplants are low in calories.

Prepare this subtly flavored sauce ahead for ease in serving.
3 Tablespoons toasted sesame seeds, ground coarsely
3 Tablespoons sugar
3 Tablespoons rice wine vinegar (Japanese type)
1 Tablespoon soy sauce (Japanese shoyu)
1 teaspoon salt
dash MSG (optional)

Put all ingredients into a bowl. Mix well, or easier yet, first grind sesame seeds in blender slightly and add balance of ingredients. Twirl a short while. Pour over cooked eggplant.

8 eggplants, small Oriental or Mediterranean variety

Trim ends of unpeeled eggplants and make several long slashes on lenghwise [SIC] surface for speed in frying. The skin protects oil from penetrating the inside which makes the vegetable exceedingly fat-free when cooked.

Heat frying pan with a thin layer of light vegetable oil. When about 350°F. add eggplants and fry until soft. Turn them occasionally. Cook about 4 minutes. Drain on paper towels. Keep warm. To serve split eggplants open at one lengthwise slash and pour sauce over vegetables. Enjoy!

Serves 4

©️Shufunotomo Co., Ltd. Japan 1974

Salmon Sandwich Bake

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12 slices sandwich bread
¼ cup soft butter or margarine
2 teaspoons prepared mustard
2 cans (7¾ ounces each) red salmon, drained
1 cup shredded Cheddar cheese (about 4 ounces)
¼ cup sliced pimiento-stuffed olives
1 small onion, chopped (about ¼ cup)
1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of shrimp soup
¼ cup milk
Dill pickles

Toast bread; trim crusts. Mix butter and mustard; spread over 1 side of each bread slice. Arrange 6 slices bread buttered sides up in ungreased baking dish, 11¾ x 7½ x 1¾ inches.

Heat oven to 350°. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread. Mix soup and milk; pour evenly on and around sandwiches. Bake uncovered until hot and bubbly, 25 to 30 minutes. Serve with dill pickles.

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

Noodles with Pesto Sauce

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1 cup chopped parsley, packed
1 tablespoon dried basil leaves
1 teaspoon salt
⅛ teaspoon white pepper
2 cloves garlic, crushed
½ cup olive oil
2 tablespoons butter or margarine
2 tablespoons boiling water
¾ cup grated Parmesan cheese
¼ cup finely chopped walnuts, or whole pine nuts
1 pkg (8 oz) thin spaghetti or noodles, cooked as package label directs

  1. In small bowl, combine all ingredients except spaghetti. Beat with fork to combine thoroughly.
  2. Place well-drained hot spaghetti in large bowl.
  3. Pour sauce over spaghetti and toss lightly to coat thoroughly.
  4. Serve with additional Parmesan cheese, if desired.

Makes 4 servings.

Note: Pesto will keep in the refrigerator for several days. Cover with thin layer of oil and store in covered jar. Let it warm to room temperature before using. It may also be frozen.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Big-Wheel Burger Skillet

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1 tablespoon instant minced onion
½ cup milk
1½ pounds ground beef
1 slightly beaten egg
½ cup quick-cooking rolled oats
2 teaspoons salt
¼ teaspoon coarsely ground pepper
Kitchen bouquet
1 8-ounce can (1 cup) spaghetti sauce with mushrooms
1 8-ounce can (1 cup) kidney beans
Buttered, toasted French bread slices

Soak onion in milk 5 minutes; mix in ground beef, egg, rolled oats, salt, and pepper. Mound in 10-inch skillet. With wooden spoon handle, score 5 or 6 wedges. Brush top lightly with kitchen bouquet.

Combine spaghetti sauce and kidney beans (with liquid). Pour over meat mixture. Simmer uncovered 20 to 25 minutes or till done. Serve wedges on French bread slices; spoon sauce over. Serves 5 or 6.

©️ Meredith Corporation, 1969. All Rights Reserved. Printed in the United States of America. First Printing