1 head of cauliflower
4 oz. can of sliced mushrooms
1/4 cup of diced green pepper
1/4 cup of butter
1/3 cup of flour
2 cups of milk
1 teaspoon of salt
1 cup of shredded Swiss cheese
2 tablespoons of chopped pimento
Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender,
about 8 to 10 minutes. Drain. Saute mushrooms and green pepper in butter in medium
saucepan until tender. Stir in flour. Gradually stir in milk. Cook and stir until smooth
and thickened. Stir in cheese, salt and pimento. Heat oven to 325 degrees. Put half of
the cauliflower into a buttered casserole dish. Cover with half of the sauce. Then add
remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15
minutes. Serves 8 to 10.
CHRISTMAS RASPBERRY RICE RING MOLD
1/2 cup of rice
2 cups of milk
1/2 teaspoon of salt
1 env. of Knox gelatin
1/4 cup of cold water
1 (10 oz.) pkg. of frozen raspberries
1 pint of whipping cream
1/4 teaspoon of almond flavoring
1/3 cup of sugar
In a double boiler, cook the following ingredients until very thick: Rice, milk and salt.
Dissolve Knox gelatin in cold water and add to the hot rice (after it thickens); refrigerate
until cold. Whip whipping cream until thick. Add the sugar and almond flavoring. Add
to rice mixture. Put in a large oiled mold. Refrigerate. Thaw frozen berries, unmold rice
salad and spoon berries over rice salad mold or place in a small dish to be served with
rice inside the molded ring.
2 cups of milk
1/2 teaspoon of salt
1 env. of Knox gelatin
1/4 cup of cold water
1 (10 oz.) pkg. of frozen raspberries
1 pint of whipping cream
1/4 teaspoon of almond flavoring
1/3 cup of sugar
In a double boiler, cook the following ingredients until very thick: Rice, milk and salt.
Dissolve Knox gelatin in cold water and add to the hot rice (after it thickens); refrigerate
until cold. Whip whipping cream until thick. Add the sugar and almond flavoring. Add
to rice mixture. Put in a large oiled mold. Refrigerate. Thaw frozen berries, unmold rice
salad and spoon berries over rice salad mold or place in a small dish to be served with
rice inside the molded ring.
ASSORTED VEGETABLES IN A CLEAR SAUCE
2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste
Peel turnips & carrots. Use melon scoop to cut turnips into large balls.
Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don't cut into center core). Carrots
should look like little flowers. Parboil turnip & carrots in stock until
barely tender. Remove from stock & plunge pieces into cold water;
drain.
Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together
fresh ginger root & Tientsin preserved Vegetable. In a small pan or
beaker on med heat, render pieces of chicken fat. Stir-frying: Add
peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat
or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &
water chestnuts, stir-frying until they are Hot. Add ginger mixture,
then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & Sugar;
bring to boil. Add turnips & carrots.
Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients
out of liquid, & dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick Soup. Recombine,
then mix in chicken oil. Place on serving platter.
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste
Peel turnips & carrots. Use melon scoop to cut turnips into large balls.
Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don't cut into center core). Carrots
should look like little flowers. Parboil turnip & carrots in stock until
barely tender. Remove from stock & plunge pieces into cold water;
drain.
Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together
fresh ginger root & Tientsin preserved Vegetable. In a small pan or
beaker on med heat, render pieces of chicken fat. Stir-frying: Add
peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat
or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &
water chestnuts, stir-frying until they are Hot. Add ginger mixture,
then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & Sugar;
bring to boil. Add turnips & carrots.
Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients
out of liquid, & dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick Soup. Recombine,
then mix in chicken oil. Place on serving platter.
FILLETS OF EGGS
6 eggs
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into
a buttered square pan, stand this in another of boiling water, and
cook in the oven until the eggs are thoroughly "set." Cut the
preparation into thin fillets or slices, dip in either a thin batter
made from one egg, a half cupful of milk and flour to thicken, or they
may be dipped in beaten egg, rolled in bread crumbs and fried in deep
hot fat. Arrange the fillets in a platter on a napkin, one overlapping
the other; garnish with parsley and send to the table with a boat of
tomato or white sauce
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into
a buttered square pan, stand this in another of boiling water, and
cook in the oven until the eggs are thoroughly "set." Cut the
preparation into thin fillets or slices, dip in either a thin batter
made from one egg, a half cupful of milk and flour to thicken, or they
may be dipped in beaten egg, rolled in bread crumbs and fried in deep
hot fat. Arrange the fillets in a platter on a napkin, one overlapping
the other; garnish with parsley and send to the table with a boat of
tomato or white sauce
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