Tag Archives: vintage recipes

Sweet-Sour Crown Roast

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Cooking time: 15 mins.
Preparation time: 20 mins.
Main cooking utensil: roasting pan
Oven temperature: 350°F
Oven position: above center

For 8-12 servings you need:
4 12 oz. cans luncheon meat

Sauce:
½ cup light brown sugar
1 tablespoon flour
1 teaspoon dry mustard
1 teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons malt vinegar
½ cup seedless raisins
¼ teaspoon Tabasco Sauce

Filling:
1 2-oz. can sweetcorn

Garnish:
sprig of parsley

  1. Open the cans of luncheon meat.
  2. Cut each block of luncheon meat into four to within a quarter of an inch of the base of each piece to divide into sections.
  3. Make up the sauce by mixing all the ingredients together and brining to a boil.
  4. Pour the sauce over each piece of meat.
  5. Bake in the pan for 15 minutes in a 350°F. oven.

TO SERVE: On a heated serving dish with the luncheon meat arranged to form a hollow square and the sauce from the pan poured over. Pile the heated, drained corn into the center of the “Crown roast” and serve immediately garnished with parsley.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Chicken Supreme

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Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
1 cup rice
water
salt
¼ cup flour
2 tablespoons butter
1¼ cups chicken stock
⅔ cup milk
2 egg yolks
3 tablespoons cream
cooked breasts of 2 young chickens or 1 large chicken divided into 4 pieces
squeeze lemon juice
1 – 1½ cups mushrooms
2-4 tablespoons butter

Garnish:
1 hard-cooked egg

  1. Method 1: Put rice with just over 2 cups water into pan with ½ teaspoon salt, bring to a boil, stir, cover tightly, lower heat, allow 15 minutes. No straining necessary.
    Method 2: Put rice into 6 cups boiling water, with good teaspoon salt, cook for 18-20 minutes, strain, rinse in cold water and reheat or rinse in boiling water.
  2. Make a sauce with the flour, butter, chicken stock and milk, then add in egg yolks beaten with the cream.
  3. Put in the chicken breasts, heat for about 10 minutes without boiling, then add squeeze of lemon juice.
  4. Fry the mushrooms in the butter.

TO SERVE: Arrange the rice on a hot dish, put the chicken breasts on top and pour sauce over the chicken. Arrange mushrooms around the dis and garnish with chopped hard-cooked egg.

TO VARY: Serve in border of mashed potatoes.

    PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

    Shrimp Cocktail

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    Preparation time: 20 mins.

    This makes a nice change from the regular shrimp cocktail version, and is a great first course for an elegant dinner.

    For 4 servings you will need:
    1 lb. cooked shrimp; shelled and deveined.

    Sauce:
    ½ cup sour cream
    4 Tbsp. mayonnaise
    ½ Tbsp. lemon juice
    2 Tbsp. chili sauce
    Dash sugar and paprika
    Salt and black pepper to taste
    1 red pepper, finely chopped

    Preparation:

    1. Divide the shrimp evenly into 4 serving dishes.
    2. Combine all the sauce ingredients in a separate bowl, but only half of the red pepper. Mix well.
    3. Pour sauce over shrimp. Garnish with the reserved red pepper. Cover and chill in refrigerator until serving time.

    Tips: You can serve this shrimp over lettuce leaves on individual plates if you wish.

    For 2 servings:
    Half of the ingredients.

    For 8 servings:
    Double the ingredients.

    ©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

    Mousse of Salmon

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    ½ cup evaporated skimmed milk
    1 envelope unflavored gelatin
    ¼ cup cold water
    ¼ cup boiling water
    2 tablespoons lemon juice
    1 tablespoon dehydrated onion flakes
    1 tablespoon Worcestershire sauce
    1 tablespoon vinegar
    ¼ teaspoon salt
    3 tablespoons mayonnaise
    12 ounces drained, canned salmon, flaked
    1 cup diced celery
    Lettuce leaves
    Pimento
    Parsley sprigs
    Lemons

    Pour milk into small mixing bowl. Chill in freezer until ice crystals for at edges. Meanwhile, sprinkle gelatin over cold water to soften. Add boiling water; stir until gelatin dissolves. Add lemon juice, onion flakes, Worcestershire, vinegar, and salt; mix well. Pour mixture, a few drops at a time, into mayonnaise, stirring constantly. Using chilled beaters, whip milk at high speed of electric mixer until stiff. Fold in salmon and diced celery. Fold in gelatin mixture. Spoon mixture into 1-quart, fish-shaped or other shape mold. Chill until set. Unmold onto lettuce leaves on serving platter. Garnish with pimento, parsley sprig, and lemon. Divide evenly. Makes 3 luncheon servings.

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

    Handy Pork Loaf

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    Cooking time: 2 hours
    Preparation time: 25 mins.
    Main cooking utensils: saucepans, 9- by 5- in loaf pan
    Oven temperature: 350-375°F
    Oven position: center

    For 8 people you need:
    3-4 lb. fresh pork picnic shoulder
    bouquet garni
    seasoning
    1 cup sausage meat
    4 slices bread
    2 eggs
    3 tablespoons chopped parsley
    ¼ teaspoon garlic salt
    ¼ teaspoon celery salt
    ¼ teaspoon pepper

    Coating for pan:
    little shortening
    ½ cup crushed cornflakes
    1 teaspoon powdered sage

    1. Put the pork into a saucepan, just cover with cold water, add the bouquet garni and seasoning.
    2. Simmer gently for an hour, then remove meat from stock, cut away from bone and chop finely. The bone and stock may be used as the basis for soups and stews.
    3. Add the sausage meat to the pork.
    4. Cut the crusts off the bread and put the crumbs into the eggs , beat until smooth then mix with the meat.
    5. Beat in the parsley and seasonings.
    6. Grease the bottom and sides of the pan very well, mix the crushed cornflakes and sage and press over the bottom and sides of the pan.
    7. Put in mixture and press down.
    8. Cover with foil and bake 1 hour.

    TO SERVE: Carry in pan, cut in slices and serve with sliced tomatoes, green salad and bread.

    TO VARY: Use 2 lb pork and 2 lb stewing veal.

    TO STORE: In refrigerator.

    Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

    Eggs in a Ring

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    1 egg
    1 cup milk
    ¼ cup vegetable oil
    1 cup all-purpose flour
    1 cup whole wheat flour
    1 cup shredded Cheddar cheese (about 4 ounces)
    2 tablespoons sugar
    1 tablespoon baking powder
    ½ teaspoon salt
    Creamed Eggs (below)

    Heat oven to 400°. Grease 6-cup ring mold. Beat egg; stir in milk and oil. Stir in flours, cheese, sugar, baking powder and salt just until flour is moistened. (Batter will be lumpy.) Spoon into mold. Bake until golden brown, 20 to 25 minutes; unmold. Prepare Creamed Eggs; serve in center of hot muffing ring. 6 servings.

    CREAMED EGGS

    1 package (10 ounces) frozen green peas
    1 can (10¾ ounces) condensed cream of chicken soup
    3 hard-cooked eggs, sliced
    6 to 8 pimiento-stuffed olives, sliced
    2 tablespoons chopped onion
    ⅛ teaspoon poultry seasoning

    Heat frozen peas and soup in 2-quart saucepan over medium heat, stirring occasionally. Fold in eggs, olives, onion and poultry seasoning; reduce heat. Simmer uncovered 3 to 5 minutes.

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

    Escargots à la Caudéran (Snails, Cauderan Style)

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    Ingredients:
    2 slices ham
    2 cloves garlic
    10 shallots
    1 Tablespoon lard
    ½ cup crumbled stale bread
    1 cup dry white wine
    1 cup chicken bouillon
    1 bay leaf
    1 sprig, or ½ teaspoon dried thyme
    salt, pepper
    4 dozen canned snails (without shells)

    Instructions:

    1. Chop the ham, garlic, and shallots, and sauté in melted lard in a frying pan. Do not brown.
    2. Add the crumbled bread to the frying pan. Pour in the wine and bouillon. Add the bay leaf, thyme, salt and pepper.
    3. Place the snails in the sauce, cover, and simmer for one hour. Stir occasionally.
    4. Serve hot.

    Although live snails are used in France, they are not available in America. Canned snails are sold either in their shells, or plan, without shells.

    ©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

    Shrimp Louis Salad

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    4 cups bite-size pieces lettuce, chilled
    1 pound cooked shrimp, chilled
    ¾ cup sliced celery
    4 hard-cooked eggs, quartered
    8 asparagus spears
    4 marinated artichokes, cut in half

    Louis Dressing:
    ¾ cup mayonnaise or salad dressing
    ½ cup chili sauce
    1 tablespoon chopped chives
    ½ teaspoon Worcestershire Sauce
    ¼ teaspoon salt

    Prepare dressing at 30 minutes ahead of serving time. Mix all ingredients and chill. Place lettuce on individual plates. Arrange remaining ingredients on lettuce. Serve with Louis dressing. Note: Cherry tomatoes, olives, radishes, and avocado slices are also suitable for this salad.

    Serves 4
    Preparation time: ½ HR.
    Approximate calories per serving: 500

    SUGGESTED MENU
    Cream of Potato Soup
    Peach Shortcake
    Shrimp Louis Salad

    ©️ 1973 Curtin Publications, Inc. New York, N.Y.

    Hake with Tomato and Caper Sauce

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    Cooking time: 30-35 mins.
    Preparation time: 6-7 mins.
    Main cooking utensil: Shallow casserole with lid
    Oven temperature: 350-375°F.
    Oven position: above center

    For 2 servings you need:
    2 hake steaks
    3 tablespoons butter
    1 onion
    6-oz. can tomatoes
    seasoning
    2 teaspoons capers

    Garnish:
    lemon
    parsley

    1. Wipe the fish and put into the buttered casserole.
    2. Peel and grate or chop the onion.
    3. Open the can of tomatoes, tip into a bowl. Chope the tomatoes with a knife and fork.
    4. Add the onion and pour this mixture over and around the pieces of hake.
    5. Season the fish and sauce, top with the remainder of the butter, add the capers.
    6. Cover the casserole and cook for 30-35 minutes in a 350-375°F. oven until the fish is tender.

    TO SERVE: In the casserole with wedges of lemon and parsley.

    TO VARY: Lift the fish onto a serving dish. Sieve the tomato mixture, reheat and serve.

    Use steaks of cod, fresh haddock, or other white fish.

    Use 4-5 fresh skinned tomatoes, chopped and blended with ⅓ cup water in place of canned tomatoes.

    Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

    Jellied Salmon Loaf

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    2 envelopes unflavored gelatin
    ½ cup cold water
    1½ cups boiling water
    ¼ cup lemon juice
    1 tablespoon vinegar
    2 teaspoons salt
    1 cup chopped celery
    ½ medium cucumber, chopped
    ½ medium cucumber, thinly sliced
    2 cans (15½ ounces each) red salmon, drained, flaked, and boned
    Lettuce leaves
    Sauce (below)

    Sprinkle gelatin on cold water to soften. Stir boiling water gradually into gelatin; stir until gelatin is dissolved. Mix in lemon juice, vinegar and salt; cool.

    In another bowl, mix celery and chopped cucumber. Arrange cucumber slices in bottom of loaf pan, 9x5x3 inches. Layer half of the salmon, the cucumber celery mixture and remaining salmon on slices. Pour gelatin on salmon. Chill until set; refrigerate no longer than 24 hours. Prepare sauce.

    Just before serving, loosen loaf from mold; invert onto lettuce-lined serving place. Garnish with olives if desired. Serve sauce with loaf. 8 servings.

    SAUCE

    ¾ cup dairy sour cream
    ½ green pepper, finely chopped
    2 teaspoons snipped parsley
    2 teaspoons snipped chives
    ½ teaspoon salt
    Dash of pepper

    Mix all ingredients; cover and refrigerate.

    ©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.