My Great Recipes Collection

Great Recipes From the Past

Dijon Mustard

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.

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.

 

Deviled Eggs with Ham

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Deviled eggs are an appetizer everyone enjoys. This piquant version flavored with ham, mustard, and capers, is also good for lunch salad. Or add sliced cold meats and your favorite breads for a buffet supper.

Eggs may be filled ahead, covered and refrigerated up to 8 hours. At serving time, arrange atop lettuce and sprinkle with reserved egg yolk and ham.

For two servings: half of the ingredients.
For 8 servings: Double the ingredients, but use only 1 1/2 tablespoon capers.

Hot and Cold Appetizers, Section 1, Card 7

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Deviled Eggs with Ham

Course Appetizer
Servings 4 servings

Ingredients

  • 4 eggs
  • Cold water
  • 1/4 cup mayonnaise
  • 1 teaspoon dijon-style mustard
  • dash white pepper
  • 1 tablespoon capers drained and rinsed
  • 1/4 cup baked ham or prosciutto finely chopped

Instructions

  1. Place eggs in 2-quart saucepan. cover with water. Bring to boiling. Reduce heat and simmer 12 minutes. Rinse well with cold water. Fill pan with more cold water and allow eggs to stand about 30 minutes until cooled.
  2. Crack and carefully remove shells. Cut eggs in halves lengthwise. Scoop yolks into bowl. Mash, removing and reserving about 2 teaspoons for garnish. Mix mashed egg yolks smoothly with mayonnaise, mustard, and pepper. Fold in capers and ham, reserving about 2 teaspoons of the ham for garnish. Mount egg yolk mixture in egg whites.
  3. Arrange stuffed eggs on serving plate lined with slivered lettuce. Sprinkle with reserved egg yolk and ham.

Recipe Notes

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

Hot Artichoke Dip

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You can prepare this dip, except for the baking, up to a day in advance. The piquant flavors of artichokes, parmesan cheese, and mayonnaise lend spice to the dip. Serve it with crackers or fresh vegetables.

Good served with raw broccoli, trimmed and cut into 3-inch slim sticks; carrot, celery, cucumber, zucchini sticks; cherry tomatoes; green pepper strips; king-size corn chips, Melba toast rounds, or other thin whole wheat crackers.

Hot and Cold Appetizers, Section 1, Card 6

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Hot Artichoke Dip

Course Appetizer

Ingredients

  • 1 14- ounce can artichoke hearts
  • 1 cup mayonnaise
  • 1 cup parmesan cheese grated
  • 1 clove garlic minced or pressed
  • 1/8 teaspoon dijon-style mustard
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice

Instructions

  1. Drain artichokes very well, squeezing out all the juice.
  2. Place artichokes, mayonnaise, parmesan cheese, garlic and mustard into work bowl of food processor fitted with the steel blade, or into a blender. Process until mixture is chopped, but not completely pureed.
  3. Add salt and lemon juice. Tur into a lightly buttered shallow baking dish, about 2-cup size. Use one in which the dip can be served. You may cover and refrigerate dip at this point untilr eady to serve.
  4. Bake at 350 approximately 20 minutes or until lightly browned on top. If oil comes to the surface, blot off with paper towel.
  5. Serve hot as a dip for vegetables or chips, or spread on crackers.

Recipe Notes

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

Cream Cheese and Clam Quiche

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Clams, cream cheese, bacon, and swiss cheese meld together to make an inviting quiche that might be served as a main dish or as a first course. Garnish with chopped chives.

You do have to make the pastry for this, although a store-bought pie shell could be substituted, if desired.

Preheat the oven to 350. You will turn it down to 350 to actually bake the quiche.

1 9-inch quiche pan gives 4-6 servings.

Quiches, Crepes, and other Greats, Section 4 Card 6.

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Cream Cheese and Clam Quiche

Ingredients

Flaky Pastry

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup firm lard or shortening
  • 1 egg beaten
  • 1 teaspoon lemon juice

Quiche

  • 2 teaspoons dijon-style mustard
  • 4 slices bacon cooked crisp and crumbled
  • 1 8- ounce package cream cheese cut into 1-inch cubes
  • 1 1/2 cups swiss cheese shredded
  • 1 7- ounce can minced clams
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  • 4 drops liquid hot pepper
  • 3 eggs
  • Chives chopped for garnish, optional

Instructions

Make the flaky pastry

  1. Mix flour and salt. Cut in lard until mixture resembles coarse crumbs. Mix egg with lemon juice and add to flour mixture. Stir until pastry clings together. Form into ball. Roll out on floured surface to fit pan, draping it into the pan loosely. Trim and flute edges. Bake as directed.

Quiche

  1. Prepare pastry and roll out to fit 9-inch quiche pan. Brush bottom of pastry with mustard. Place in preheated oven. Bake at 450 for 5 to 8 minutes or just until pastry feels set, not browned.
  2. Crumble bacon onto partially cooked pastry; distribute cream cheese cubes over. Sprinkle with swiss cheese.
  3. Drain claims, measuring juice into 2-cup measure. Sprinkle clams evenly over mixture in pastry.
  4. Add cream to juice (you should have 1 cup liquid.) Stir in salt, hot pepper seasoning, and eggs; whisk until eggs are blended.
  5. Pour liquid mixture over filling in pastry shell.
  6. Bake at 350 for 25 to 35 minutes or until filling is set. Let stand about 5 minutes before cutting into wedges.
  7. Sprinkle with fresh cut chives.