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Pirate Steak
1 can (12 ounces) beer
1/2 cup chili sauce
1/4 cup salad oil
2 tablespoons soy sauce
1 tablespoon Dijon-style mustard
1/2 teaspoon red pepper sauce
1/8 teaspoon liquid smoke
1/2 cup coarsely chopped onion
2 cloves garlic, crushed
3-pound beef sirloin steak, 1 1/2 to 2 inches thick
1 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients except steak, salt and pepper; simmer 30 minutes. Brush meat with sauce.
Place stead on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce. 8 servings.
For men who like a bold, full-bodied flavor.
Minute Steaks on Onion Rolls
Place 8 minute steaks, 1/4 inch thick, on grill 2 inches from hot coals. Cook for to 5 minutes, turning once. Slice and butter lightly 8 onion rolls. Toast cut side down on grill 3 minutes. Spread with bottled blue cheese salad dressing. Season steaks with salt and pepper; serve on onion rolls. 8 servings.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
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Assorted Fillings for Eggs Mignon
“Eggs Mignon,” one of the most perplexing and rewarding and tricky hors d’oeuvre in the history of food, lend themselves, once mastered, to a variety of “fillings”. Illustrated on the reverse of this card and described below are assorted fillings for Eggs Mignon, egg white shells (as pictured), and a variety of other good things to eat.
Pâté
Stuff eggs with canned pâté de foie gras, or with any of the creamy pâtés included in this set (See Index), such as the Curried Tuna Pâté on card 207.
Chicken Tarragon
Purée breast of chicken (cooked) and moisten with mayonnaise; flavor with minced fresh tarragon or dried tarragon leaves.
Purée of Peas
Use early or baby peas; cooke and purée with small amount of dairy sour cream to moisten.
Assorted Butters
Stuff eggs with any of the assorted flavored butters included in this set such as Anchovy Butter (card 280) or Salmon Butter (card 128).
Curried Vegetable Filling
Flavor puréed vegetables with curry powder to taste; canned “baby food” vegetables are appropriate for this purpose.
Tapenade Filling
Purée mixture of black olives, tuna, garlic, and anchovies (see recipe for Provençal Caviar card 40.)
Eggplant Caviar
See cards 111 and 158 for recipes for Eggplant Caviar suitable for stuffing tin Eggs Mignon.
Canned Sandwich Spread
Use deviled ham, beef, corned beef, chicken, etc.
Caviar and Sour Cream
Gently fold red or black caviar into dairy sour cream and stuff into eggs.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
I will, at some point, add the recipes for the referenced cards. First I have to get past the suggestion that I cook with baby food.
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6 hard-cooked eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mayonnaise
2 teaspoons prepared mustard
1 teaspoon horseradish
12 tiny sardines
Small can pimentoes [sic], drained and sliced
6 stuffed green olives, cut in half
4 slices swiss cheese, quartered
4 slices pumpernickel, thin sliced and quartered
12 thin slices Italian Salami, rolled
Cut egg in half lengthwise. Carefully scoop out yokls and mash; mix with salt, pepper, mayonnaise, mustard and horseradish. Fill whites with yolk mixture and top each with a sardine, pimento and olive slices. Arrange eggs around a large round platter. In the center of the platter, alternate pumpernickel slices, Swiss cheese and salami. Garnish with parsley.
Serves 12
Preparation time: 35 MIN
Approximate calories per serving… 170
HELPFUL HINT: Besides being an ideal high-protein appetizer, these tasty morsels would enhance any buffet or make a delightful luncheon entree.
From the Kitchens of Dorothy Taylor
@copy 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
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3 1/2 lb loin of pork
1 pkg (1 lb) pitted prunes
2 tablespoons butter or regular margarine
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 cans (10 1/2 oz size) condensed beef broth, undiluted
1/2 cup lemon juice
1 envelope unflavored gelatine
4 slices lemon
1. Preheat oven to 350F.
2. Wipe pork with damp paper towels; trim off excess fat.
3. With long, sharp knife or 2 skewers, make 2 deep holes 1 inch apart, on each end, straight through the length of roast.
4. Using fingers, push 12 to 14 prunes into holes.
5. In hot butter in 6-quart Dutch oven (about 14 inches long), brown roast on each side. Sprinkle with salt, pepper, and ginger.
6. Place rest of prunes in Dutch oven, and pour in 1 can beef broth. Insert meat thermometer into thickest part of meat. Roast, covered, 30 minutes.
7. Remove cover. Roast, basting every 30 minutes, 1 1/2 hours, or until thermometer registers 180F; add water if necessary.
8. Remove roast from pan to tray. Purée liquid from pan, prunes, and 1/4 cup lemon juice in electric blender.
9. Spread purée over roast. Refrigerate several hours.
10. To make glaze: In small saucepan, soften gelatine in remaining 1/4 cup lemon juice. Add remaining can beef broth; stir over medium heat until mixture starts to boil.
1. Set pan in bowl of ice cubes, stirring occasionally, 15 minutes, until mixture is consistency of unbeaten egg white.
12. To decorate: Cut lemon slices in half. Press into prune purée, in an attractive pattern. Spoon thickened gelatine mixture over entire surface. Refrigerate 1 hour. Serves 6 to 8.
©Copyright 1973 by The McCall Publishing, Co. All rights reserved. Printed in U.S.A.
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1/2 pound dry white beans (about 1 1/4 cups)
3 medium onions, thinly sliced
3 medium carrots, cut into 1-inch pieces
1/4 cup butter or margarine
2 pounds lamb stew meat, cut into 1-inch pieces
1 clove garlic, finely chopped
1/4 cup vegetable oil
3/4 cup dry white wine
1 cup boiling water
1 teaspoon instant chicken bouillon
2 medium tomatoes, peeled and chopped
1 teaspoon dried thyme leaves
2 1/2 teaspoon salt
1/8 teaspoon pepper
1 bouquet garni
Place beans in 3-quart saucepan. Add water to 1 inch above beans. Heat to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
Cook and stir onions and carrots in butter in Dutch oven over low heat, stirring occasionally, about 10 minutes.
Cook and stir lamb and garlic in oil in 10-inch skillet over medium heat until lamb is light brown. Remove lamb, reserving pan juices, Place lamb on onions and carrots in Dutch oven. Stir wine into reserved pan juices. Heat to boiling; boil and stir 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 1 1/2 hours. Refrigerate several hours. Skim off fat; reheat to serve. 4 TO 6 SERVINGS.
From our French cousin’s Gigot ou Epaule de Pre-Sale aux Haricots.
©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
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1 envelope unflavored gelatin
3/4 cup plus 3 tablespoons cold water
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 1/3 cups cottage cheese
1 cup chopped fresh spinach
4 medium eggs, hard-cooked and diced
Lemon juice to taste
Radish slices
Parsley sprigs
Sprinkle gelatin over 3/4 cup cold water in saucepan. Stir over low heat until gelatin dissolves. Remove pan from heat, Stir in salt, mustard, and hot sauce. Chill, stirring occasionally, until mixture is syrupy. Combine cottage cheese and remaining water in blender container; process at high speed until mixture is smooth. Transfer to a large bowl. Add gelatin mixture, spinach, eggs, and lemon juice; mix well. Turn into a 3 cup mold. Chill until firm, about 3 hours. To serve: Unmold, and garnish with radish slices and parsley sprigs. Divide evenly. Makes 4 luncheon servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: 9-nin. ring mold or tube pan, saucepan
Oven temperature: 250°F, increasing to 325-350°F.
Oven position: center
For 8-9 servings you need:
1/2 cup all-purpose flour or 7 tablespoons flour and 1 tablespoon cornstarch
2 tablespoons sugar
5 3gg whites
scant 1/2 cup clear honey
pinch salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Boiled white icing:
2 cups sugar
2/3 cup water
2 egg whites
3/4 teaspoon vanilla extract
Decoration:
candles
sprigs of holly
1. Sift the flour or flour and cornstarch 5 times, add the sugar and sift again.
2. Whisk the egg whites until stiff, then add the honey, salt, cream of tartar, whisk again until stiff-but not dry.
3. Add vanilla extract, then hold in the flour carefully, a spoonful at a time.
4. Put mixture into ungreased pan, and bake for 35 minutes at the lower temperature, then 10 minutes at the higher one. Test to see if cooked by pressing gently.
5. Leave in pan- inverted over a wire rack, do not try to remove cake from pan while hot.
6. To make the icing, stir sugar and water over steady heat until sugar has dissolved boil until a soft ball, when tested in cold water (238°F), remove from heat and pour steadily onto stiffly whisked egg whites, add vanilla extract. pour over cake and lift in peaks with a knife, when firm decorate with candles and holly.
TO STORE: This cake will keep for several days.
Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967
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Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: saucepan, 1 to 1 1/2 quart ovenproof bowl
Oven temperature: 350-375°F.
Oven position: center
For 8-10 servings you need:
2 medium cooking apples
3 tablespoons sugar
1/4 cup water
1 tablespoon lemon juice
1 cup margarine or butter
1 cup sugar
3 eggs
grated ring and juice of 1/2 lemon
2 cups all-purpose flour
2 teaspoon baking powder
Butter frosting:
1 cup butter
3 cups sifted confectioners’ sugar
juice of lemon
3-4 oz. chocolate buttons
2 marshmallows
1 dessert apple
little lemon juice
1. Peel and core applies and cook with sugar, water, and lemon juice to a thick purée, sieve of beat hard.
2. Cream butter and sugar until soft and light and add grated lemon rind.
3. Beat eggs and lemon juice and beat gradually into butter mixture, adding a little flour if mixture starts to curdle.
4. Stir in rest of sifted flour and apple purée, put into greased ovenproof bowl, and bake until firm to the touch. Cool on wire rack.
5. Cream butter and confectioners’ sugar well, then add lemon juice.
6. Stand cake on cake board on flat plate. Spread little butter frosting over the board to look like snow and cover cake with the remainder.
7. Press chocolate buttons on top, then marshmallows to look like a chimney, make steps of apple kept white by dipping in lemon juice.
TO SERVE: Put piece of cotton onto chimney and stand figures and animals around.
TO STORE: Keeps for 2-3 days only in an airtight container.
Printed in Canada @copy; Copyright Paul Hamlyn Ltd. 1967
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1 package (8 ounces) dried apricots, cup up
1 package (8 ounces) pitted dates, cut up
2 1/2 cups Brazil nuts, chopped
1 cup drained red and green maraschino cherries, cut into halves
1/2 pound red and green candied pineapple, cut up (about 1 cup)
3/4 cup Gold Medal flour*
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla
Heat oven to 325°. Place paper nut cups or miniature paper baking cups on baking sheet. Mix all ingredients thoroughly. Spoon about 1 tablespoon batter into each cup.
Bake about 25 minutes or until wooden pick inserted in center comes out clean. If cakes become too dark, cover with aluminum foil last 10 minutes of baking. Cook completely. Wrap securely in plastic wrap or aluminum foil; store in refrigerator.
About 3 1/2 dozen fruitcakes
*If using self-rising flour, omit baking powder and salt.
Little Loaves: Heat oven to 325°. Line 6 miniature loaf pans, 4 3/4 x 2 5/8 x 1 1/2 inches, with aluminum foil; grease. Divide batter among pans; spread evenly. Bake 35 to 40 minutes. 6 fruitcakes.
© Copyright 1971 by General Mills, Inc. All Rights Reserved. Printed in U.S.A.
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Turkey Sandwich Loaf
This party sandwich loaf is an excellent device for using up holiday turkey, or for that matter, any leftover meat (chicken, ham, roast beef, etc.).
3 cups chopped cooked turkey or other cooked meat
1 cup chopped celery
1/2 teaspoon grated onion
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) thin sliced soft white sandwich loaf bread
1/2 cup (1 stick) soft butter
3/4 cup crumbled blue cheese
1 package (4-oz) cream cheese
1 tablespoon light cream
1/2 cup finely chopped parsley
Make turkey filling: Mix together chopped turkey, celery, onion, and mayonnaise and season to taste with salt and pepper.
Trim crusts from bread; place 3 slices bread in row on sheet of wax paper; butter slices on one side and spread with turkey filling. Continue adding slices, buttering and spreading with filling until each stack contains 6 slices.
Press loaf together firmly. Beat blue cheese, cream cheese, and cream together; spread on top and sides of loaf; sprinkle with parsley and refrigerate at least 2 hours.
Serve on platter garnished with watercress and sliced cucumber; slice loaf thinly; serve with sandwich plates and forks.
Yield: 6-8 slices.
Note: when planning a large party, make several sandwich loafs, varying fillings if desired, and estimating 1 loaf for 6 guests; at important or “high tea” parties arrange loafs around punch bowl on buffet table and add a platter of cold cuts and a ripe Brie cheese surrounded with crackers or French bread slices; a bowl of finger fruits in season (grapes, cherries, plums, apricots, nectarines) adds a touch of razzle-dazzle.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
