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Archives for March 2018

Sardine Filled Pastry Roll

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Convenient tinned luncheon sardines combine with hard-cooked eggs to make a tasty filling inside a quickly prepared flaky pastry. Serve in slices with or without a dollop of sour cream.

Makes 8 to 10 appetizer portions.

Hot and Cold Appetizers, Section 1, Card 15.

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Sardine Filled Pastry Roll

Ingredients

For the Dough

  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter
  • 3/4 cup creamed cottage cheese
  • 1 to 2 tablespoons ice water

For the Filling

  • 2 8- ounce cans luncheon sardines drained
  • 3 hard-cooked eggs peeled and sliced
  • 1 green onion finely minced
  • 1 tablespoon lemon juice
  • 2 teaspoons dill
  • 1 teaspoon salt
  • For the Glaze
  • 1 egg
  • 2 tablespoons milk

Instructions

  1. Make the pastry
  2. To prepare pastry, measure flour into mixing bowl. Using a pastry blender, cut in butter until the size of split peas.
  3. Add the cottage cheese and stir with fork until it is evenly mixed into the flour. If necessary, sprinkle with enough ice water to make pastry hold together in a ball. Amount varies depending on moistness of cottage cheese you use. Shape into a ball, wrap in plastic wrap and chill 20 minutes.
  4. Roll pastry out to make a 12-by-16-inch oval. Transfer onto greased baking sheet.
  5. Position the filling lengthwise on one-half of the pastry. Layer sardines, eggs, and onion, making 3 layers of sardines with eggs in between. Sprinkle with lemon juice, dill, and salt.
  6. Fold other portion of pastry over filling, making a half-oval shaped pie. Trim edges and seal.
  7. Roll out trimmings and cut into strips using a fancy cutter. Mix egg and milk. Brush over pie. Place trimming strips over pie. Brush with egg mixture.
  8. Bake at 400 for 25 minutes. To serve cut into slices. Serve hot, warm, or at room temperature with a dollop of sour cream, if desired.

Deviled Peas

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It’s not clear in this recipe for Deviled Peas what size of a pan to use. My guess would be a 2-quart casserole dish as this goes into the oven for 30 minutes. What do you think?

From Cross Country Cookery.

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Deviled Peas

Ingredients

  • 1 can tomato soup
  • 1 cup green pepper chopped
  • 1 can tiny green peas
  • 1 cup celery chopped
  • 1 can mushroom sliced
  • 1 cup cheese greated
  • 1/2 cup chili sauce
  • 1 tablespoon worcestershire
  • 1 can mushroom soup
  • 4 hard boiled eggs
  • 1 small onion finely chopped

Instructions

  1. Combine all ingredients except peas and eggs. 

  2. Layer peas and eggs.
  3. Pour the mixed ingredients over.
  4. Cook with buttered bread crumbs.
  5. Bake at 350 for about 30 min or until cheese is melted and is all bubbly.

Recipe Notes

May use 1/2 lb fresh mushrooms instead of canned. May chop or slice eggs.

Tangy Tuna Cocktail

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Here is a way to serve that standby, tuna,as a refreshing first course. Presenting it in handsome shells adds a touch of elegance. You might also serve the salad as a luncheon main dish for 3 to 4 people, adding hot garlic bread and iced tea.

Good served with thinly sliced pumpernickel bread and butter.
For 2 servings: half of the ingredients.
For 8 servings: double the ingredients.

4 servings

Hot and Cold Appetizers, Section 1, Card 14

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Tangy Tuna Cocktail

Ingredients

For the salad

  • 1 9 1/4- ounce can chunk light tuna drained and flaked
  • 2 hard-cooked eggs chopped
  • 1/4 cup dill pickles chopped
  • 1/2 cup radishes thinly sliced

For the dressing

  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon salt
  • dash cayenne pepper
  • 2 tablespoons salad oil

Instructions

  1. Lightly mix tuna, eggs, pickles, and radishes.
  2. In a small bowl, blend mustard, lemon juice, vinegar, salt, and cayenne. Gradually stir in salad oil with a fork until dressing is well blended.
  3. Mix dressing lightly with tuna mixture. If you wish, cover and chill 30 minutes to 2 hours to blend flavors.
  4. Serve tuna mixture atop shredded lettuce in shells or seafood cocktail dishes. Sprinkle with chopped parsley. Garnish each serving with a lemon wedge.

Coffee Brandy Creme Caramel with Grasshopper Variations

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If you’ve tried Espresso Creme Brulee and loved it, but can’t abide the astronomical number of calories contained in the smallest spoonful, try this coffee-flavored creme caramel, similar in appearance to the creme brulee but incorporating only a fraction of the calories.

After-Dinner Drinks, Card 11 of the 2-in-1 International Recipe Card Collection suggests serving the Espresso Creme Brulee with a classic grasshopper cocktail.

Grasshopper

1 jigger white creme de cacao
1 jigger green creme de cacao
1 jigger heavy cream
Shake well with ice and strain into cocktail glass.

Flying Grasshopper

1 jigger green creme de cacao
1 jigger white creme de cacao
1 jigger heavy cream
Shake well with ice and strain into cocktail glass. (Note: That’s not a typo. The only difference on this card is the ORDER of the creme de cacao. Research tells me that, for a flying grasshopper, the heavy cream is usually replaced with Vodka.)

Dusty Grasshopper

1 jigger brown creme de cacao
1 jigger white creme de cacao
1 jigger heavy cream
Shake well with ice and strain into cocktail glass.

Coffee-Brandy Creme Caramel

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Coffee-Brandy Creme Caramel

Course Dessert

Ingredients

Caramel

  • 1/4 cup sugar
  • 3 tablespoons water

Custard

  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 cup skim milk
  • 2 tablespoons brandy
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 3 large egg yolks
  • 1 cup strong black coffee

Instructions

Caramel

  1. Place 1/4 cup sugar and 3 tablespoons water in small saucepan and bring to boil. Keep boiling until syrup turns deep honey color.
  2. Remove from heat and pour into 4-cup charlotte mold or individual custard cups. Roll mold or cups around to coat bottoms and sides with as much caramel as possible before caramel hardens.
  3. Cool and lightly oil inside of mold not coated with caramel.

Custard

  1. Preheat oven to 325.
  2. Mix sugar, salt, milk, brandy, and vanilla in saucepan and bring to slow boil. Remove from heat and set aside.
  3. Beat eggs and egg yolks together. Add milk mixture slowly, then add coffee, stirring thoroughly. Let stand 5 minutes. Skim off foam.
  4. Pour into prepared mold or custard cups. Place in baking dish and fill baking dish with
  5. boiling water 1/2 way up sides of mold or cups. Bake 35-40 minutes or until center has set. Remove and chill. Unmold just before serving.

Haymarket Chocolate Chip Cookies

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These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp, but the centers remain pale.

Be sure butter is at room temperature and soft so that the dough will be of the consistency to bake down into flat and wide cookies.

My Great Recipes Collection reader Mary was looking for these cookies. They sound delicious!

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Haymarket Chocolate Chip Cookies


Course Cookies
Prep Time 10 minutes
Total Time 17 minutes

Ingredients

  • 1/2 cup butter softened to room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup all-purpose flour sifted
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips
  • 1/3 cup pecans or walnuts chopped

Instructions

  1. Cream butter and sugar until light. Add egg and beat until creamy. 


  2. Stir in vanilla, flour, and salt until a smooth batter forms. Stir in chocolate chips and nuts.

  3. Line cookie sheets with foil and grease lightly. Drop batter with a teaspoon well apart on baking sheets. These will spread out while baking.

  4. Bake at 350 for 7 to 10 minutes until edges are golden and centers are set. They will be soft when hot, so remove immediately from baking sheet and cool on racks. They will become crispy as they cool.