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Great Recipes From the Past

Archives for April 2018

Two Frostings: Fluffy White and Quick-Easy Chocolate

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Two classic frostings from the Red Plastic Box Collection of recipes. It looks like these were cut out of a box; my guess is a box of confectioner’s sugar. What do you think?

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Fluffy White Frosting

Ingredients

  • 2 egg whites
  • 3/4 cup sugar
  • 1/3 cup light corn syrup
  • 2 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Instructions

  1. Combine all but vanilla in top of double boiler. Cook over rapidly boiling water, beating with rotary beater or electric mixer until mixture stands in peaks. Remove from heat. Add vanilla; continue beating until thick enough to spread.

Quick-Easy Chocolate Frosting

2 squares chocolate
6 tablespoons light cream
3 tablespoons butter
4 1/2 cups confectioner’s sugar, sifted
1/8 teaspoon salt
1 teaspoon vanilla

Melt chocolate in top of double boiler. When melted add butter; stir until smooth and slightly thick.

Remove from heat and add remaining ingredients all at once. Beat. If too thick to spread, thin with a few drops cream. Frosts two 8 or 9-inch layers.

Pork Chops with Mustard Sauce

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A request for this recipe came in from reader Chanda who wrote, “I can’t begin to tell you how thrilled I was to see that you have the recipe card for “Pork Chops with Mustard Sauce”. I used to make it for my husband when we were dating.”

Here you go, Chanda – and here’s to keeping romance alive through the years.

Some meat markets offer boneless pork chops cut from the loin. If your store doesn’t, purchase pork chops with the bone in and with a sharp-tipped knife, cut away the bone.

The result is meat that cooks more evenly and quickly. For pork to be tender, it should never be seared over high heat, but rather cooked over gentle, low heat until the pinkness is gone.

Good served with broiled, sliced new potatoes, carrots, marinated broccoli salad.

For the white wine, you can substitute 6 tablespoons water plus 2 tablespoons lemon juice.

Makes 4 servings.

This is from the Section 12 (Pork) and it is card 19.

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Pork Chops With Mustard Sauce

Course Main Course
Servings 4 servings

Ingredients

  • 8 boneless loin pork chops 3/4-inch thick
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 2 tablespoons butter
  • 2 tablespoons green onion minced
  • 2 teaspoons cornstarch
  • 1/2 cup dry white wine
  • 1/2 cup undiluted canned beef broth
  • 2 teaspoons dijon-style mustard

Instructions

  1. Lay pork chops out on a plate or waxed paper. Mix flour, salt, and allspice together. Dust meat lightly on both sides with the mixture.
  2. Heat 1 tablespoon of the butter in a heavy skillet. Add pork chops. Cook over medium heat for 6 minutes on each side or until pinkness is gone when chop is cut through center. Remove chops to heated platter.
  3. Increase heat to high. Add remaining butter and onion. Saute 1 minute, stirring. Stir in cornstarch. Slow add wine and broth, stirring briskly.
  4. Cook until thickened and smooth. Stir in mustard. Taste, and add salt and pepper as desired.
  5. Pour over chops. Serve immediately.

 

Baked Scallop Appetizer

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For an elegant first course to your next special dinner, try this simple and attractive appetizer. While the grapefruit adds a refreshing flavor contrast to the scallops, it also makes them more affordable.

You can assemble this recipe a few hours in advance up through step 4. The dishes should be covered and refrigerated until you are ready to proceed. Add 3 to 4 minuets to baking time.

You can use fresh or frozen scallops. If using fresh, thaw before starting the recipe.

This recipe is for four servings.
For 2 servings, half of the ingredients.
For 8 servings, double the ingredients.

Quick and Tasty.

Hot and Cold Appetizers, Section 1, Card 35

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Baked Scallop Appetizer

Ingredients

  • 3/4 pound scallops
  • 1/2 cup white wine
  • 1 large grapefruit
  • 1/4 cup butter melted
  • 2 tablespoons green onion tops sliced.
  • Salt to taste
  • Paprika to taste

Instructions

  1. Rinse and drain the scallops. Place in a small saucepan and add wine. Cover and simmer for 8 minutes. Drain, reserving liquid.
  2. Cut scallops into 1/2-inch slices.
  3. Meanwhile, peel grapefruit. Divide into sections, removing seeds and membranes. Cut each section in half.
  4. Combine scallops and grapefruit in 4 buttered scallop dishes or individual baking dishes.
  5. Combine 1/3 cup reserved cooking liquid with butter and green onions. Heat until butter is melted. Spoon hot mixture evenly over scallops and grapefruit. Sprinkle with salt and paprika.
  6. Bake at 360 for 6 minutes. Garnish with watercress or parsley sprigs, if desired. Serve immediately.

Recipe Notes

Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes

Cross Country Cream of Mushroom Soup

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This recipe for Cream of Mushroom Soup is from Cross Country Cookery.

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Cream of Mushroom Soup

Course Soup

Ingredients

  • 1 lb mushrooms thinly sliced
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 teaspoon white pepper
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 3/4 lb small shrimp
  • 3 tablespoon sherry
  • 1 teaspoon dill minced

Instructions

  1. Saute mushrooms in butter 5 min.  

  2.  Sift flour and salt over mushrooms. Reduce heat to low. Cook and stir 3 min. 
  3. Then add chicken broth. Heat. Add cream, stirring. Bring soup to simmer over moderately low heat. Cook 10 min.
  4. If you like shrimp in it, add them now, along with sherry and dill. Simmer 3 min or until shrimp turns pink.
  5. Garnish with minced parsley. Serves 6-8.

Caviar Spread

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A vivacious pink caviar spread, combining sour cream and cottage cheese, tastes mild and delicious. Garnish with chopped chives and serve with unseasoned crackers or English biscuits.

For a festive touch, you can mold the spread, using a small fish mold, if you wish. Soften 1 tablespoon unflavored gelatin in 3 tablespoons sherry; dissolve in 1/2 cup boiling water. Stir in cottage cheese, sour cream, caviar, sherry, chives, lemon juice, and mustard. Pour into lightly oiled mold. Chill 2 to 4 hours or until firm. Unmold and serve.

Makes about 2 cups spread.

Delicious

Hot and Cold Appetizers, Section 1, Card 62 (This is the last card in this section that I own.)

 

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Caviar Spread

Ingredients

  • 1 cup creamed cottage cheese
  • 1 cup sour cream
  • 1 4- ounce jar red caviar
  • 3 tablespoons sherry
  • 2 tablespoons chives chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dry mustard

Instructions

  1. In large bowl, combine all ingredients. Place in serving bowl. Cover and chill at least 1 hour.
  2. When ready to serve, garnish with watercress and accompany with unseasoned crackers or Melba toast.

Recipe Notes

MXMLXXXI
Collectors House, Inc.
All Rights Reserved
Printed in Norway
My Great Recipes