My Great Recipes Collection

Great Recipes From the Past

Archives for August 2018

Apple Cauliflower Salad

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The flavors and textures of cauliflower and apples blend to produce a crunchy, delicious salad from My Great Recipes 1981. For best results, the apples should be sliced very thinly.

Good served with roast pork or spareribs, turkey or ham; or with baked beans and dark bread.

Use any extra dressing on wedges of iceberg lettuce or on citrus salads.

Makes 4 servings.

Salads and Their Dressings, Section 2, Card 46

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Apple Cauliflower Salad Salad

Ingredients

Salad

  • 2 large Delicious apples
  • 1 cup cauliflower sliced

Poppy Seed Dressing

  • 1 egg
  • 1/2 to 3/4 cup sugar
  • 1 teaspoon dijon-style mustard
  • 1 teaspoon salt
  • 1/3 cup cider vinegar
  • 1 tablespoon onion minced
  • 1 cup salad oil
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds

Instructions

Poppy Seed Dressing

  1. Put egg, sugar, mustard, salt, cider vinegar, and onion into blender container or food processor fitted with steel blade. Turn motor on. 

  2. Very slowly add the oil to make a thick, mayonnaise-like mixture. 

  3. Fold in the poppy and sesame seeds. If you do not use blender or food processor, put all ingredients except oil, into bowl. Use whisk or electric mixer. Add oil very slowly to make a thick dressing. Makes 1 1/2 cups dressing.

Salad

  1. Core and quarter the apples. Slice crosswise into very thin slices. 

  2. Mix apples with cauliflower and enough poppy seed dressing to coat each piece.

  3. Taste and add salt, pepper, lemon juice as desired. Serve in lettuce-lined bowl or individual lettuce cups.

Recipe Notes

Dressing Put egg, sugar, mustard, salt, cider vinegar, and onion into blender container or food processor fitted with steel blade. Turn motor on. Very slowly add the oil to make a thick, mayonnaise-like mixture. Fold in the poppy and sesame seeds. If you do not use blender or food processor, put all ingredients except oil, into bowl. Use whisk or electric mixer. Add oil very slowly to make a thick dressing. Makes 1 1/2 cups dressing. Salad Core and quarter the apples. Slice crosswise into very thin slices. Mix apples with cauliflower and enough poppy seed dressing to coat each piece. Taste and add salt, pepper, lemon juice as desired. Serve in lettuce-lined bowl or individual lettuce cups.

Heavenly Ice Cream Puff Fondue

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Talk about a special summer dessert! This Heavenly Ice Creme Puff Fondue is sure to please anyone with a sweet tooth.

The recipe comes from the Cross Country Cookery cookbook.

To serve, heat the chocolate fondue sauce slowly in fondue pot. Arrange frozen filled puffs on plate, five to a serving.

Each guest spears puff into sauce and swirls to coat.

If you wish, provide small bowls of flaked coconut, chopped pecans, and sprinkles for dipping.

Makes 6 servings.

To prepare this dessert, you will make the cream puffs, stuff the cream puffs with ice cream, then make the fondue.

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Heavenly Ice Cream Puff Fondue

Course Dessert

Ingredients

Cream Puffs

  • 1 cup water
  • 1/2 cup oleo or butter
  • 1/2 teaspoon salt
  • 1 cup all purpose flour sifted
  • 4 eggs

Chocolate Fondue Sauce

  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce package semisweet chocolate chips
  • 1 7 ounce jar marshmallow cream
  • 1/2 cup milk
  • 1 teaspoon vanilla

Heavenly Cream Puff Fondue

  • 30 miniature cream puffs
  • 1 pint burgundy cherry ice cream
  • 1 pint chocolate mint ice cream
  • 1 pint jaimoca ice cream
  • 2 cups chocolate fondue sauce

Instructions

Make the cream puffs

  1. Slowly bring water, butter, and salt to a boil in medium saucepan. Turn heat on low. 

  2. Stir in flour all at once. Beat until mixture leaves sides of pan and forms small compact ball. Remove from heat. 

  3. Add eggs, one at a time, beating after each addition. 

  4. Drop dough by slightly rounded teaspoonsful, about the size of a quarter, 2" apart onto ungreased baking sheet. 
  5. Bake in a preheated 375 oven 25-30 min or until puffed and golden. 

  6. Cool away from draft. Makes 60-70 puffs. You will need 30 for this recipe.

Build the cream puffs

  1. Cut tops off puffs. Pull out dough to form shell. 
  2. Fill and mound six puffs, using melon ball cutter with one flavor of ice cream. 
  3. Press tops into ice cream. Freeze. 
  4. Repeat with other flavors. Continue until all are filled and frozen. 
  5. Place in freezer bag and store until needed. 

Make the Chocolate Fondue Sauce

  1. Combine ingredients in fondue pot or saucepan. Heat over medium heat, stirring until mixture is smooth and warmed thoroughly.

Recipe Notes

  • May use 1 cup miniature marshamallows for the marshmallow cream.
  • Chocolate Fondue Sauce can be made ahead and reheated. Add a little more milk if sauce becomes too thick. Makes 4 cups sauce.

 

Always Ready Dilled Slaw

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After a long trek through Appetizers, we’ve come to the beginning of section two of the My Great Recipes collection: Salads and their Dressings. The first recipe in section two is Always Ready Dilled Slaw.

For busy days, this crisp, fresh-tasting slaw is handy to have in the refrigerator. It can be the sole accompaniment to a simply grilled or broiled piece of meat, fish, or chicken. It keeps well and retains its flavor for 2 to 3 weeks.
Great to take to a potluck or a picnic.
You may add shredded carrots to the mixture if desired and substitute 1 bunch sliced green onions for the whole onion. Keeps salad stored in a covered non-aluminum container in the refrigerator.
Salads and Their Dressings, Section 2, Card 107
Makes 2 quarts salad.

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Always-Ready Dilled Slaw

Ingredients

  • 1 small head cabbage shredded
  • 1 stalk celery thinly sliced
  • 2 green peppers thinly sliced
  • 1 red pepper thinly sliced
  • 1 small onion chopped
  • 3/4 cup sugar
  • 1 cup vinegar
  • 1 teaspoon dry mustard
  • 2 teaspoons dill seeds
  • 1 teaspoon salt
  • 3/4 cup salad oil

Instructions

  1. Combine vegetables in a large mixing bowl. Sprinkle with the sugar, tossing well.
  2. Heat vinegar, mustard, dill seeds, and salt to boiling. Remove from heat. Pour over salad mixture. Evenly drizzle oil over the mixture, tossing to blend well.
  3. Cover and refrigerate at least 1 hour for flavors to blend.

Caramel Midget Cream Puffs

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This recipe for Caramel Midget Cream Puffs comes from the Red Plastic Recipe Box Collection.

I imagine you could skip the whole “make your own” cream puffs part and head to the grocery store’s frozen food section. Still, these would be special if homemade.

Caramel sauce heated and served on the side would be amazing!

caramel midget cream puffs

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Caramel Midget Cream Puffs

Ingredients

  • 2 tablespoons Parkay margarine or butter
  • 1/4 cup boiling water
  • 1/4 cup flour
  • 1 dash salt
  • 1 egg
  • 1 cup heavy cream whipped
  • 2 cups Kraft Caramel Sauce

Instructions

  1. Bring the margarine or butter and water to the boiling point. Add the flour and salt all at once and stir vigorously until the mixture is smooth and comes away from the sides of the pan.
  2. Remove from the heat and add the egg, beating until smooth.
  3. Drop the batter by 1/2 teaspoonfuls onto a greased baking sheet, making 36 puffs.
  4. Bake in a hot oven, 450, 8 minutes, then reduce heat to a moderately hot oven, 400, and bake 10 minutes longer.
  5. Remove from the baking sheet, cool.
  6. Using a pastry tube, fill the puffs with whipped cream.
  7. Place the puffs in a bowl and just before serving pour the caramel sauce over them.

 

Chuck Wagon Chili Dip

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The Chuck Wagon Chili dip is heavy on beef and beans, and the drinks are ready to fight. For liquid courage, there’s a Broken Spear with a Boston variation, and one Gladiator.

This recipe card is from the 2-in-1 International Recipe Card collection. Apertifs, Card 24 This card contains two drinks and one recipe. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA

Broken Spur

2 jiggers port wine
1/2 jigger gin
1/2 jigger sweet red vermouth
1/3 jigger anisette liqueur
1 egg yolk
Beat egg yolk lightly. Add port wine, gin, vermouth, anisette, and ice. Shake vigorously and strain into cocktail glass. For a Boston Broken Spur, substitute 1 jigger triple sec for gin and anisette; omit egg yolk.

Gladiator

2/3 jigger gin
1/3 jigger Campari
1 1/2 teaspoons sambuca
Shake well with ice and strain into prechilled cocktail glass.

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Chuck Wagon Chili Dip

Ingredients

  • 3 tablespoons cooking oil
  • 1 medium onion chopped
  • 1 green pepper chopped
  • 3/4 pound lean ground beef
  • 1 clove garlic minced
  • 4 tablespoons tomato paste
  • 1 15- ounce can dark red kidney beans
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon liquid smoke
  • 1 teaspoon salt
  • 1/2 cup water

Instructions

  1. Heat oil in deep skillet. Saute onions and pepper until translucent. Remove with slotted spoon and set aside.
  2. Crumble ground beef and brown with garlic in skillet.
  3. Return onions and pepper to skillet. Add remaining ingredients and bring to gentle simmer.
  4. Simmer covered, 30 minutes, stirring frequently and adding additional water if necessary to prevent mixture from sticking to skillet.
  5. Serve warm in earthenware bowl with corn chips or barbecued potato chips.

Recipe Notes

Sour Cream Chili Dip Prepare as above; when chili is fully cooked fold in 1 cup dairy sour cream. Serve warm or chilled.

Fiery Chili Dip Double amounts of cumin and cayenne pepper for tongue-tingling dip.