vintage recipe cards

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Insalata de Funghi e Gamberi (Mushroom and Prawn Salad)

Published by Anonymous (not verified) on Sun, 03/07/2022 - 6:59pm in

Preparation time: 1 ½ hours (including time for marinating)
Cooking time: no cooking
To serve: 4

You will need:

6 oz. firm white mushrooms
1 cut clove garlic
5 tablespoons olive oil
1 ½ tablespoons lemon juice
ground black pepper
4-6 oz. shelled prawns (U.S. shrimps) or cooked scampi
1 teaspoon salt
fresh parsley

Wash and dry the mushrooms. Remove stalks and slice caps finely. Rub a basin with a cut clove of garlic and in it mix the oil, lemon juice and 2 shakes of pepper. Add the mushrooms, mix thoroughly with the dressing and set aside in a cold place for at least an hour. Just before serving add the salt. To serve pile the prawns (U.S. shrimps) in the centre of four individual plates and arrange the mushrooms all around. With scissors snip a little parsley over the prawns (U.S. shrimps).

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

Giant Stuffed Grillburger

Published by Anonymous (not verified) on Sun, 03/07/2022 - 1:13am in

1 beaten egg
1 ¼ cups herb-seasoned stuffing mix, crushed
1 4-ounce can chopped mushrooms, drained
⅓ cup beef broth
¼ cup sliced green onion
¼ cup snipped parsley
2 tablespoons butter or margarine, melted
1 teaspoon lemon juice
2 pounds ground beef
1 teaspoon salt

Mix together the egg, stuffing mix, drained mushrooms, beef broth, green onion, parsley, butter or margarine, and lemon juice; set aside. Combine meat and salt; divide mixture in half. On sheets of waxed paper, pat each half into an 8-inch circle. Spoon stuffing over one circle of meat to within 1 inch of the edge. Top with second circle of meat; peel off top sheet of paper and seal edges of meat.

Invert meat patty onto well-greased wire grill basked; peel off remaining paper. Grill over medium coals for 10 to 12 minutes. Turn and grill about 10 to 12 minutes more or till desired doneness. Cut the burger into wedges; sever with warmed catsup, if desired. Serves 8.

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

Pineapple-Cucumber Salad – Molded Grape Salad

Published by Anonymous (not verified) on Fri, 01/07/2022 - 5:31pm in

1 can (20 oz.) crushed pineapple
Water
1 envel. unflavored gelatin
½ cup sugar
1 tsp. salt
Juice of 1 lemon
⅓ cup vinegar
Green food coloring, if desired
½ cup diced cucumber

Drain pineapple; measure juice and set pineapple aside. Add water to juice, if necessary, to make 1 cup liquid.

Mix together gelatin, sugar and salt in a bowl. Heat the 1 cup liquid to boiling; add to gelatin and stir to dissolve gelatin. Add lemon juice to gelatin with vinegar. Add 1 or 2 drops green coloring; stir to blend evenly. Chill, stirring often until slightly thickened. Fold in drained pineapple and cucumber. Pour into a 1-quart mold. Chill until set. Unmold on salad greens. Garnish with stuffed olives, if desired. Serves 6.

MOLDED GRAPE SALAD

1 envel. unflavored gelatin
¼ cup cold water
Few grains salt
1 ½ cups boiling water
1 can (6 oz) grape juice concentrate
1 Tbsp. lemonade concentrate
Grapefruit sections

Soften gelatin in cold water. Add salt and boiling water; stir until gelatin dissolves. Add grape juice and lemonade; pour into individual ring molds. Chill until firm. Unmold on salad greens. Put several grapefruit sections in center of each ring. Makes 6 servings.

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

Rancher’s Salad

Published by Anonymous (not verified) on Wed, 29/06/2022 - 5:00pm in

½ pound elbow macaroni
Boiling salted water
1 can (1 pound) kidney beans
4 beef frankfurters
½ cup sour cream
½ cup chili sauce
½ cup mayonnaise
¼ teaspoon salt
Dash pepper
Few drops Tabasco sauce
1 tablespoon prepared horse-radish
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Crisp salad greens

Cook macaroni in boiling salted water according to package instructions, until tender. Drain; rinse with cold water and chill in a large bowl.

Drain kidney beans; discard liquid. Cut frankfurters into thin diagonal slices. Add beans and frankfurters to macaroni. Combine sour cream and next 8 ingredients. Pour sour cream mixture over the macaroni mixture; toss until thoroughly mixed. Turn salad into a bowl lined with crisp salad greens. Makes 8 servings.

FOUR SALAD NOTES: 1. Shake a few drops of onion juice in French Dressing. 2. Garnish a bowl of mayonnaise with a dash of paprika. 3. Rub a whiff of garlic on your salad bowl. 4. Top a fruit salad with a sprinkling of coconut.

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

Diplomat and Shad Roe Monogram

Published by Anonymous (not verified) on Mon, 27/06/2022 - 7:27am in

In season, shad roe has always been one of the most popular dishes along Washington’s Embassy Row. Canned shad roe may be used for this recipe, making the dish available all year long, to be served hot or cold as the occasion and the weather suggest.

1 pair shad roe, fresh or canned
2 tablespoons butter
2 tablespoons flour
1 cup light cream
4 eggs, separated
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon white pepper
1 dash hot sauce

Separate shad roe gently with fork, removing skin and filament (chop fine with sharp knife if using frozen roe): Set aside.

Heat butter in heavy-bottomed saucepan until foaming. Add flour and stir thoroughly until mixture forms paste. Stir in cream; blend over low heat until mix forms smooth paste. Remove from heat. Fold in egg yolks, one at a time; add shad roe, lemon juice, salt, pepper, and hot sauce. Mix.

In separate bowl, beat egg whites until stiff peaks form. Fold into roe mixture. Lightly grease a 5-cup mold and dust with flour. Fill with roe mixture and cover tightly with aluminum foil. Place in large saucepan and add boiling water to saucepan to come halfway up sides of mold. Cover and place on low flame; steam 60 minutes. Remove from saucepan and unmold.

Serve with bacon curls and table water crackers
Yield: 3 ½ cups mold.

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

Potatoes – The Way Men Love Them

Published by Anonymous (not verified) on Thu, 23/06/2022 - 7:02pm in

RAW FRIES

Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skilled. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with ½ teaspoon salt and dash pepper.

Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.

HASHED BROWNS

4 medium potatoes
2 tablespoons finely chopped onion
½ teaspoon of salt
⅛ teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons salad oil

Pare potatoes. In saucepan, heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.

Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skilled, leaving ½-inch space around edge.

Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.

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

Prawn Fritter

Published by Anonymous (not verified) on Tue, 21/06/2022 - 6:51am in

INGREDIENTS:-
1 ½ lbs. prawn (shelled, thin thread of gut removed)
Oil for deep frying

Seasoning:-
½ tsp. salt

Batter:-
6 tbsps. flour
4 tbsps. cornstarch
2 tsps. baking powder
2 tbsps salad oil
½ tsp. salt
⅓-½ cup water

METHOD:-
1) Wash prawns with salt water, then rinse again with cold water. Drain, and dry with cloth.
2) First cut 3 slits across the underside of the prawns, then cut a slit at the back of the prawns, removing the thin thread of gut.
3) Season prawns with salt, then dredge with a little flour.
4) Mix batter well and let it stand for 30 minutes.
5) Dip prawns in batter, then deep fry in hot oil (370F) until golden brown. Serve hot with Worcestershire sauce or catsup.

(Copyright Reserved) Printed in Hong Kong.

Chocolate Brownies

Published by Anonymous (not verified) on Sat, 18/06/2022 - 5:09am in

It’s as easy as ABC…

A. Grease an oblong tin about 11 by 7 inches, 1-inch deep. Sieve together flour, salt and cocoa. In another bowl beat butter and sugar until light and creamy. Add eggs a little at a time, beating well after each addition. Fold sieved ingredients into mixture with milk. Mix well. Turn into prepared tin.

B. Bake in a moderately hot oven for about 35 minutes until centre of sponge springs back when lightly pressed. Allow to cool in tin.

C. Melt butter for icing. Add cocoa. Cook over low heat for 1 minute. remove from heat and add evaporated milk and icing sugar. Mix in thoroughly. Spread over cake in tin and leave to set, then cut cake into 15 squares.

QUICK TIP

Cocoa gives a strong chocolate flavour. It is essential to cook it for all recipes and to add sweetening. Chocolate powder is already sweetened and does not require cooking in recipes; the resulting flavour is less chocolatey.

©The Hamlyn Publishing Group LTD.

Pizza

Published by Anonymous (not verified) on Fri, 17/06/2022 - 4:22am in

Serves 4

½ oz. lard
8 oz. plain flour
1 level teaspoonful salt
½ oz. fresh baker’s yeast
¼ pint warm water
1 large onion, peeled and chopped
3 tablespoonfuls oil
1 green pepper, de-seeded and chopped
1 lb. tomatoes, skinned and roughly chopped
2 cloves garlic, crushed
1 level tablespoonful concentrated tomato paste
&Frac14; level teaspoonful dried thyme
salt and black pepper
1 large bay leaf
2 level teaspoonfuls sugar
4 oz. lean ham
4 oz. Bel Paese cheese, thinly sliced
1 small can anchovies, drained
16 green olives

  1. Rub lard into flour and salt in a bowl until resembling fine bread-crumbs. Blend yeast with water and mix into flour to make a soft and manageable dough. Knead on a lightly-floured surface till smooth and elastic. Prove in an oiled polythene bag in a warm place till doubled in size.
  2. Make filling: sauté onion in oil til beginning to brown, add pepper and continue gently for 5 minutes.
  3. Add tomatoes, garlic, tomato paste, thyme, salt, pepper, bay leaf and sugar and simmer for ½ hr till soft and well reduced. Discard bay leaf.
  4. Turn dough on to a floured surface and knead well. Roll into a rectangle and brush with oil. Roll up like a Swiss roll. Repeat the process 3 times.
  5. Roll out to fit a 10-in. sandwich tin. Lay ham over the dough, then cheese and finally the tomato mixture. Arrange anchovy fillets in a lattice pattern on the top and put a halved olive in each square.
  6. At this stage the pizza can be left for up to ½ hr. if more convenient, before cooking at 450° F. (mark 8) for about 30 minutes in the centre of the oven.

SUGGESTED MENU
3/Moules Marinère SET 1
60/Pizza, Soured Cream Cole Slaw, Lettuce Hearts SET 3
67/Oranges à la Turque SET 4
Numbers refer to other Good Housekeeping Cards

Good Housekeeping Cookery Cards Set 3: Main Course Printed in Gt. Britain by Ritchie/Dickson Ltd.

Salad and Sandwich Loaf

Published by Anonymous (not verified) on Wed, 15/06/2022 - 6:40am in

Suggested Sandwich Fillings

“Philadelphia” Cream Cheese with scraped cucumber – raisin bread.
“Philadelphia” Cream Cheese with jelly, jam or marmalade – toasted bread.
“Philadelphia” Cream Cheese with peanut butter – graham bread.
“Philadelphia” Cream Cheese with shredded pineapple.
“Philadelphia” Cream Cheese with chopped candied ginger.
“Philadelphia” Cream Cheese with chopped dill pickle.
“Philadelphia” Cream Cheese with chopped dates.
“Philadelphia” Cream Cheese with chopped pecans and Kraft Kitchen Fresh French Dressing
“Philadelphia” Cream Cheese with chopped green peppers.
“Philadelphia” Cream Cheese with finely chopped parsley, American Cheese moistened with vinegar, anchovy essence or sardine paste.

Kraft-Phenix Cheese Corporation, © 1931 “Cheese and Ways to Serve It”

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