Za Za and Cucumber Boats Provençale

Vintage Recipe Cards

6 medium cucumbers
6-8 medium tomatoes
6 tablespoons butter
12 green onions, sliced thinly
2 cloves garlic, minced
2 cups chopped fresh basil leaves*
1/4 cup Italian parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper

Select firm, garden-fresh cucumbers no longer than 6 inches. Peel and slice in half lengthwise. Scoop out seeds and some of meat with pointed spook to make deep hollow or “boat.” Arrange cucumber boats on serving platter, cover with foil, and refrigerate until needed.

Make stuffing: Peel and seed tomatoes, chope them coarsely, and drain at least 20 minutes in colander. heat butter in heavy skillet; add green onions and garlic and sauté until tender, about 5 minutes; add tomatoes, basil, parsley, salt and pepper; cook over medium heat, stirring occasionally, until excess moisture has cooked off and mixture is rather thick. Spoon into cucumber boats. Serve warm with salad plates and forks…

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Salty Dog and Low-Calorie Roll-ups

Vintage Recipe Cards

Low-Calorie Roll-ups

Flounder-Pimento Roll-ups

Preheat oven to 350F. Cut flounder fillets into strips 3 inches long and 1/2 inch wide. Cut pimiento strips to match. Place pimiento strips on flounder strips. Roll, secure with toothpicks, and place on lightly buttered baking dish. Sprinkle with lemon juice. Bake 15-20 minutes. Serve hot with mustard and lemons, or chill and serve cold with imitation mayonnaise (card 151).

Flounder-Asparagus Roll-ups

Cut flounder fillets into strips 5 inches long and 1/2 inch wide. Wrap around canned asparagus tips, spiral fashion; and sprinkle with paprika and lemon juice. Bake 20 minutes in 350F oven. Serve with imitation mayonnaise.

Pimiento-Asparagus Roll-ups

Cut whole pimientos into long, thin strips. Wrap around canned white asparagus, spiral fashion; sprinkle with lemon juice; and roll win finely chopped parsley. Serve cold.

Salmon-Asparagus Rolls-ups

Cut thinly sliced smoked salmon into strips 3-4 inches long and 1/2 inch wide. Wrap around white…

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Fish House Punch (Striped Bass with Spinach Stuffing)

So turning this into a cocktail for the holidays because this was a hit at my 40th birthday party for 100 people in my father’s house.

Vintage Recipe Cards


4 quarts water
1/2 cup white wine vinegar
3 Tablespoons salt
3 carrots, chopped
1 large onion, chopped
4 stalks celery, chopped
2 bay leaves
1/4 cup chopped parsley
2 pounds spinach
1/2 pound mushrooms, chopped
1/4 cup (1/2 stick) butter
1 whole striped bass, 7-8 pounds (or salmon, if bass is out of season)

Combine water, vinegar, salt, carrots, onion, celery, bay leaves, and parsley in Dutch oven; bring to boil and simmer 20 minutes.

Carefully wash and devein spinach and cut into julienne (thin strips); sauté spinach and mushrooms in butter until mushrooms are tender. Rinse bass lightly with cold water; stuff with spinach-mushroom mixture; wrap in double thickness cheesecloth and tie tightly at both ends.

Place bass in large fish poacher or roasting pan; pour broth over fish, covering fish by at least 2 inches. Bring to boil and simmer, covered, 30 minutes. Remove from heat. Let…

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Daquiri & Salmon Cream in Pumpernickel Well

I still have these cards -a perfect gift from my friend Lori Masone Wesley.

Vintage Recipe Cards

1 unsliced loaf round pumpernickel bread (about 1 pound)

Salmon Cream:
1/2 pound smoked salmon
1 package (8-oz size) cream cheese
1/2 cup milk
2 tablespoons chopped chives
2 tablespoons chopped pimiento
1/4 teaspoon dillweed
1 tablespoon lemonjuice
1 dash hot sauce
1 teaspoon Worcestershire sauce
2 tablespoons drained capers
1/2 teaspoon freshly ground pepper

Prepare Pumpernickel Well: With sharp knife, cut circle out of center of bread, leaving narrow, firm ring of bread to use as container for Salmon Cream. Slice removed circle of bread into thin bread pieces.

Combine salmon, cream cheese, milk, chives, pimiento, dillweed, lemon juice, hot sauce, and Worcestershire sauce in electric blender or food processor and puree. Scoop mixture into Pumpernickel Well. Garnish with capers and pepper. Serve with sliced pumpernickel pieces.

Yield: About 2 cups spread.


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

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Herbed Chicken & Artichokes

Vintage Recipe Cards

Ingredients

2 1/2 to 3 pound broiling chicken, cut up
Salt and pepper
1 cup chicken bouillon
1 clove garlic, minced
1 branch celery, cut in half
1/2 cup coarsely chopped carrots
Bouquet Garni: thyme, parsley, bay leaf
1 cup pearl onions, canned or fresh
4 medium fresh or 2 ounce can sliced mushrooms
4 1/4-ounce can artichokes

Directions

Preheat oven to 400°. Season chicken with salt an pepper. Broil in a shallow pan, skin side down, 15 to 20 minutes – until golden brown; turn and broil 15 minutes until brown. Place in a casserole. Pour off fat. Pour bouillon into pan to dissolve pan seasonings. Pour bouillon with pan juices over chicken. Reduce heat 350°. Add garlic, celery, carrots and bouquet garni (thyme, parsley and bay leaf tied in cheese-cloth), cover and bake for 1 hour. Add onions, mushrooms and artichokes during last 20 minutes of cooking.

Serves:4

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Spooks ‘N Goblins Party

Vintage Recipe Cards

BLACK CAT CUPCAKES

Carve a pumpkin, play spooky games, or come for an early support and go on “tricks-or-treats” together. Masks or made-up faces and costumes are essential for this party.

Bake any flavor of our layer cake mixes in paper baking cups as directed on package. Prepare our fluffy white frosting mix as directed on package or Fluffy Frosting (below). Tint orange with 1 to 2 drops each red and yellow food color. Frost cupcakes.

Decorate each with a gumdrop cat: Slice 1-inch black gumdrops horizontally into 3 slices. Use small rounded slice each for head, largest slice for body; cut tail and ears from third slice.

Fluffy Frosting

2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler…

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Overnight Potato Bread Made Easy

Our Cocooning World

What do you do with those left over mashed potatoes? You make potato bread of course or you could make potato soup but that’s another idea for the next time you have leftover mashed potatoes.

1 cup leftover mashed potatoes, 2 cups milk, 2 T unsalted butter, 2 Tablespoons sugar, 2 1/2 teaspoons salt, 1 package rapid-rise yeast, and 5 cups King Arthur flour.

In a medium sauce pan heat up the mashed potatoes, milk, butter, sugar, and salt until it reaches 108 degrees. Add 2 cups of flour and the yeast and stir or use mixer with bread attachment. Add the next three cups of flour until well blended and knead 8 minutes. Put into a greased bowl and make sure to rotate bottom to top so the dough doesn’t stick to the plastic wrap your going to cover it with before you put it in the refrigerator overnight…

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Overnight Potato Bread Made Easy

What do you do with those left over mashed potatoes? You make potato bread of course or you could make potato soup but that’s another idea for the next time you have leftover mashed potatoes.

1 cup leftover mashed potatoes, 2 cups milk, 2 T unsalted butter, 2 Tablespoons sugar, 2 1/2 teaspoons salt, 1 package rapid-rise yeast, and 5 cups King Arthur flour.

In a medium sauce pan heat up the mashed potatoes, milk, butter, sugar, and salt until it reaches 108 degrees. Add 2 cups of flour and the yeast and stir or use mixer with bread attachment. Add the next three cups of flour until well blended and knead 8 minutes. Put into a greased bowl and make sure to rotate bottom to top so the dough doesn’t stick to the plastic wrap your going to cover it with before you put it in the refrigerator overnight. 8 – 12 hours later take the bread bowl out of the refrigerator and divide in half placing each in a buttered bread pan. Let the loaves double in size then place them in a preheated 350 degree over for 35- 40 minutes and the temperature is 190 degrees inside or sounds hollow when you tap the tops. Remove the loaves in 5 minutes and let cool on a wire rack. Enjoy! Freeze one to enjoy another day if you can which is very hard to do because this potato bread is delicious.

French Toast TODAY

“Good morning! Have coffee with me.” Mimi

Nature’s Harvest Bread makes a light 100% whole wheat bread without fructose corn syrup which would be fine in this French toast recipe today. Preheat griddle.  In a dish that fits the bread, stir together well -2 eggs, 1 1/2 cups milk, 2 teaspoons cinnamon, and 1 tsp. vanilla extract.  Dip bread on both sides and brown until golden on the hot-oiled griddle.  Serve with maple syrup and your favorite berries or sliced fruit.