My Great Recipes Collection

Great Recipes From the Past

Archives for September 2018

Marinated Broccoli and Tomato Salad

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This is a colorful salad to serve in your prettiest clear class bowl. Use the broccoli stems for soups, or cut them up to serve along with carrots and celery sticks as a relish. You can make this salad 4 hours or m ore ahead.

Good served with any roasted or barbecued meat or poultry; or serve with cheese souffle for a luncheon.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.

Easy and tasty.

Salads and Their Dressings, Section 2, Card 8

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Marinated Broccoli and Tomato Salad

Ingredients

For the salad

  • 1 pound broccoli
  • boiling salted water
  • 1/4 pound mushrooms
  • 1 cup cherry tomatoes
  • 3/4 cup olives drained and pitted

For the dressing

  • 1/3 cup olive oil or salad oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley chopped
  • 1 green onion minced
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use.
  2. Drop broccoli flowerets into boiling salted water for 1 minute or just until they turn bright green; drain.
  3. Trim mushroom stems to 1/2 inch.
  4. Combine broccoli, mushrooms, olives, and cherry tomatoes in bowl.
  5. Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt, and pepper into small bowl. Whisk until blended.
  6. Pour dressing over vegetable mixture.
  7. Turn gently to coat vegetables. Cover and refrigerate 3 hours or more until ready to serve.

Pompano en Papillote

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This recipe for Pompano en Papillote comes from the Cross Country Cookery cookbook. If you can’t find Pompano, try sole or trout.

The recipe makes a mushroom sauce first, and then you wrap the sauce and pompano in paper and bake in the oven.

 

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Pompano en Papillote

Ingredients

  • 3 tablespoon butter divided
  • 1 small onion chopped
  • 1/4 cup green onion minced
  • 1 sprig thyme
  • 1/2 lb mushroom chopped
  • 1 cup crab meat
  • 1/4 lb shrimp chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup heavy cream
  • 1 tablespoon flour
  • 1/4 cup sherry
  • 1/4 cup fish stock
  • 1 egg yolk
  • 6 fillets of pompano

Instructions

Make the Mushroom Sauce

  1. Heat 2 tablespoon oleo in skillet over medium heat. Add onion and green onion. Cook 1 min. 

  2. Add mushrooms, shrimp, crab meat, lemon juice, and salt and pepper. Cook 5 min or till mushrooms are tender. Stir.

  3. Beat egg yolks, mix with cream, then add to sauce. Bring to boiling. 

  4. Blend 1 tablespoon oleo and flour till smooth. Stir in cream and egg mix. Cook 1 min. Add sherry. Correct seasonings to taste. Cool.

Make the Fish

  1. For each filet, cut a 12x20 piece of heavy brown paper or cooking parchment. Fold in half to make a 12x10 rectangle. Oil inside and outside of paper. Place on counter and fold at left. Open paper, place mushroom mix on one side of paper, dividing it evenly among the six. Place a filet over each mushroom mound.

  2. Fold paper over. Starting at the upper left corner, seal edges by making a diagonal fold and pinching them together. Secure last fold with a paper clip. The finished papillote will resemble a heart.

  3. Place papillote on greased baking sheet. Bake 20-25 min at 400. Papillote will expand during baking. Serve at once, cutting paper at the table. 

Recipe Notes

*You will need 1/4-1/2 pound shrimp, cooked, shelled, deveined, and chopped

Red Cabbage and Apple Slaw

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Crisp red cabbage, mixed with apples in a tangy dressing using yogurt makes a winning salad for a fall tailgate picnic with sliced turkey and crusty bread.

For best flavor, prepare this salad at leas 1 hour before you plan to serve it, then chill to blend flavors. If you wish, the salad can be made the night before serving.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use 1 large head of red cabbage.

Salads and Their Dressings, Section 2, Card 7

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Red Cabbage and Apple Slaw

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon celery seeds
  • 1 teaspoon dijon-style mustard
  • dash white pepper
  • 1 small head red cabbage finely shredded
  • 2 medium tart green apples cored and thinly sliced
  • 1/3 cup parsley finely chopped

Instructions

  1. Smoothly mix mayonnaise, yogurt, sugar, vinegar, salt, celery seeds, mustard, and pepper.
  2. Lightly mix cabbage, apples, and parsley in a large bowl. Fold in dressing until well combined.
  3. Chill 1 hour or longer to blend flavors.
  4. Serve on a bowl lined with lettuce or romaine leaves.

Toasted Crabmeat Sandwiches

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This recipe for Toasted Crabmeat Sandwiches comes from the Edison Electric Kitchen. I found the recipe card in the Red Plastic Box recipe collection I found at an estate sale a couple of years ago.

toasted crabmeat sandwiches from edison electric kitchen

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Toasted Crabmeat Sandwiches

Servings 6 servings

Ingredients

  • 1 cup crabmeat flaked
  • 3 hard-cooked eggs
  • 1 teaspoon onion miced
  • 1 teaspoon worcestershire sauce
  • paprika
  • 4 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup cheese grated
  • 6 slices bread

Instructions

  1. Mix crabmeat, eggs, onion, worcestershire sauce, mayonnaise, salt, and pepper into a paste.
  2. Toast one side of bread slices.
  3. Spread crabmeat over untoasted side of bread.
  4. Sprinkle with grated cheese; sprinkle paprika on top.
  5. Broil 4 inches from unit until cheese has melted and lightly browned. Serve at once.

Recipe Notes

L-5 (the flip side of this is Cheese toastwich.) Taste tested recipes from the Edison Electric Kitchen

Crown Jewel Eggs

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Shimmer, regal crowns of black and red caviar nestled atop mildly deviled eggs make this hors d’oeuvre platter an aristocratic sight to behold. From the 2-in-1 International Recipe Card Collection, the card has two drinks and one recipe.

About the hard-boiled egg instructions

Let’s talk about the recommendation on this card for hard-boiling eggs:
“Supermarket eggs may be super-fresh, and super-fresh eggs do not peel easily when hard-cooked. For ease in peeling, plan ahead: let fresh eggs stand at room temperature 2-3 days. Place in saucepan and cover with cold water. Bring to gentle boil and continue to boil gently for 15-20 minutes. Drain and rinse under cold running water. Chill completely before peeling.”
There are two questionable recommendations in this ‘recipe.’ First, stand at room temperature for 2-3 days?
That might frighten an American who’s used to keeping eggs in the fridge. We’ve been conditioned to think that an egg is terribly, terribly dangerous. They’re not. If you leave fresh eggs, straight from the chicken for 2-3 days on your counter top, they’ll be fine.
But most of us don’t have chickens in our yard laying eggs. We go to the supermarket and get refrigerated eggs and store those in the fridge. Once an egg is chilled, it should stay chilled. Personally, I’ve kept eggs in the fridge for a month or two, and they’re still ‘good’ eggs. Even for hard-boiling.
Second, the whole recommendation to boil an egg for 15-20 minutes is wacky. It would make the eggs rock hard and just plain icky.  Even Simply Recipes and Incredible Egg agree, 20 minutes for boiling is not called for.
Instead, friends, bring to a gentle boil. Remove from heat. Let stand 12-15 minutes. Then drain and rinse under cold running water.
You might need a drink after all of that egg controversy. Apertifs card 30 recommends a Coronation or Slow Vermouth.

Coronation

2/3 jigger sweet sherry
2/3 jigger dry white vermouth
1 dash maraschino liqueur
1 dash orange bitters
Stir well with ice and strain into cocktail glass.

Slow Vermouth

2/3 jigger sloe gin
2/3 jigger dry vermouth
1/3 jigger lemon juice
Shake well with ice and strain into prechilled cocktail glass.
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Crown Jewel Eggs

Ingredients

  • 6 hard-cooked eggs
  • 1/4 cup dairy sour cream
  • 2 tablespoons onion minced
  • 1/4 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1 2- ounce jar whitefish or lumpfish caviar
  • 1 2- ounce jar salmon roe

Instructions

  1. Peel hard-cooked eggs and slice in half lengthwise. Remove yolks and place in mixing bowl. Add sour cream, onion, paprika, and lemon juice. Blend thoroughly with fork or blend to puree.
  2. Spoon mixture into egg white halves. Top 6 halves with black caviar and 6 halves with red caviar. Arrange on plate and garnish with parsley sprigs and lemon slices.