bad food photography
Hake with Tomato and Caper Sauce
Cooking time: 30-35 mins.
Preparation time: 6-7 mins.
Main cooking utensil: Shallow casserole with lid
Oven temperature: 350-375°F.
Oven position: above center
For 2 servings you need:
2 hake steaks
3 tablespoons butter
1 onion
6-oz. can tomatoes
seasoning
2 teaspoons capers
Garnish:
lemon
parsley
- Wipe the fish and put into the buttered casserole.
- Peel and grate or chop the onion.
- Open the can of tomatoes, tip into a bowl. Chope the tomatoes with a knife and fork.
- Add the onion and pour this mixture over and around the pieces of hake.
- Season the fish and sauce, top with the remainder of the butter, add the capers.
- Cover the casserole and cook for 30-35 minutes in a 350-375°F. oven until the fish is tender.
TO SERVE: In the casserole with wedges of lemon and parsley.
TO VARY: Lift the fish onto a serving dish. Sieve the tomato mixture, reheat and serve.
Use steaks of cod, fresh haddock, or other white fish.
Use 4-5 fresh skinned tomatoes, chopped and blended with ⅓ cup water in place of canned tomatoes.
Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973
Jellied Salmon Loaf
2 envelopes unflavored gelatin
½ cup cold water
1½ cups boiling water
¼ cup lemon juice
1 tablespoon vinegar
2 teaspoons salt
1 cup chopped celery
½ medium cucumber, chopped
½ medium cucumber, thinly sliced
2 cans (15½ ounces each) red salmon, drained, flaked, and boned
Lettuce leaves
Sauce (below)
Sprinkle gelatin on cold water to soften. Stir boiling water gradually into gelatin; stir until gelatin is dissolved. Mix in lemon juice, vinegar and salt; cool.
In another bowl, mix celery and chopped cucumber. Arrange cucumber slices in bottom of loaf pan, 9x5x3 inches. Layer half of the salmon, the cucumber celery mixture and remaining salmon on slices. Pour gelatin on salmon. Chill until set; refrigerate no longer than 24 hours. Prepare sauce.
Just before serving, loosen loaf from mold; invert onto lettuce-lined serving place. Garnish with olives if desired. Serve sauce with loaf. 8 servings.
SAUCE
¾ cup dairy sour cream
½ green pepper, finely chopped
2 teaspoons snipped parsley
2 teaspoons snipped chives
½ teaspoon salt
Dash of pepper
Mix all ingredients; cover and refrigerate.
©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Chicken Kiev (Kotleta po kievski)
6 servings
You will need
5 oz. butter
6 chicken breasts, boned (each 4 oz.)
6 chicken fillets
6 chicken legs without meat, boiled
¾ cup flour
2 egg, mixed with little milk
little bread crumbs
6 white bread slices, crusts trimmed
vegetable oil for frying
salt
pepper
Garnish:
8 tablespoons canned green peas
2 medium carrots, sliced and glazed*
6 small tomatoes
6 lemon slices
pickled cucumber
little watercress
*Carrots steamed in butter and glazed with a little sugar. (See Recipe 8.)
Divide the butter into 4, and shape each into a thick stick. Let cool and harden.
Remove the ligaments from the chicken breasts and pound flat with the back of a knife. Season with salt and pepper. Also salt and pepper the chicken filets. Wrap the butter stick in the fillet, and then in the flattened breast. Shape each with chicken legs inserted.
Dredge with flour, beaten egg and bread crumbs. Repeat twice.
Deep-fry the bread slices in hot oil 300°F. until crisp. Then brown chicken cutlet.
Place chicken on fried bread slices and garnish with boiled green peas, glazed carrots, tomatoes, lemon slices, pickled cucumber and watercress.
Before eating, remove the bread slices from the chicken. Cut the chicken to spurt the melted butter, which is used as sauce.
©️Shufunotomo Co., Ltd., Japan 1973
Homard à la Crème (Lobster with Cream Sauce)
Preparation time: 5 minutes
Cooking time: about 12 minutes
To serve: 2
You will need
1 freshly cooked lobster, about 1 lb
2 oz. butter
2 oz. button mushrooms, sliced
2 tablespoons brandy
2 tablespoons dry Madeira or sherry
salt and cayenne pepper
¼ pint (U.S. ⅝ cup) thick cream
Twist off the claws and with a large sharp knife split the lobster lengthwise down the back. Lay flat the two halves cut side uppermost and discard the stomach bag (from the head) and the black intestinal cord. Remote the tail and claw meat and cut into slant-wise slices.
Melt 1 oz. butter in a saucepan and over low heat cook the mushrooms for 1-2 minutes, remove and keep warm. Add the remaining butter and the lobster to the same pan, cover and heat gently for several minutes. Pour the brandy into a heated ladle, light with a match and pour flaming over the lobster. When the flames die, add Madeira or sherry, a little salt and one shake cayenne. Heat for a minute then add cream and cook gently, stirring frequently, until cream thickens. Return mushrooms to pan and spoon the mixture into lobster shells. Serve hot. Garnish with parsley, if liked.
©️Shufunotomo Co., Ltd., Japan 1968. English text ©️The Hamlyn Publishing Group Ltd., 1968
Ostpanerad Spätta (Cheese Breaded Spit)
Preparation: approx. 10 min.
Cooking time: approx. 10 min.
Ingredients:
5-6 hg fresh or frozen plaice fillets
½ tbsp salt
1 tbsp melted butter or margarine
1 egg
white pepper
4 tbsp breadcrumbs
4 tbsp grated cheese (preferably manorhouse cheese)
Garnish:
1 lemon
anchovy fillets
olives or herbs
Preparation:
- Divide the fillets if they are too large.
- Rub them with salt and leave them to soak for a while.
- Mix the beaten eggs with a little melted butter and season with white pepper.
- Brush the fish with the mixture.
- Mix the flour and grated cheese. Turn the fish fillets in the mixture.
- Fry the fillets until crispy brown on both sides in a frying pan that is not too hot.
- Add the prepared garnish of a lemon slice with an anchovy fillet rolled around an olive.
- In the absence of olives, fill the anchovy roll with chopped herbs.
- Serve freshly boiled potatoes and preferably a fresh green salad too.
Poorly translated from the original Swedish using Google Translate
©️Hemmets Journal AB S/K/2
Meat Loaf Roll
1 package (10 ounces) frozen leaf spinach or chopped broccoli
2 pounds ground beef
2 eggs
¾ cup soft bread crumbs (about 1 slice bread)
¼ cup catsup
¼ cup milk
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano leaves
1 teaspoon salt
1 package (3 ounces) smoked sliced ham
3 slices mozzarella cheese, each 3×3 inches, cut diagonally into halves (optional)
Rinse frozen spinach under cold water to separate; drain. Mix ground beef, eggs, bread crumbs, catsup, milk, ½ teaspoon salt, the pepper and oregano. Pat beef mixture into rectangle, 12×10 inches, on piece of aluminum foil, 18×15 inches.
Arrange spinach on beef mixture to within ½ inch of edges; sprinkle with 1 teaspoon salt. Arrange ham on spinach. Roll up rectangle carefully, beginning at 10-inch side and using foil to lift. Press edges and ends of roll to seal. Cover and refrigerate no longer than 24 hours.
About 1¾ hours before serving, place meat loaf roll seam side down on rack in shallow roasting pan. Cook uncovered in 350° oven 1½ hours. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. (Center of meat loaf roll may be slightly pink due to ham.) 8 servings.
To serve immediately, do not refrigerate; cook uncovered in 350° oven 1¼ hours. Continue as directed.
©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Chipped Beef in Popovers
1 tablespoon butter
¼ pound dried beef, shredded
1 can (10½ ounces) condensed cream of mushroom soup
¼ cup white wine
½ cup shredded process American cheese
2 tablespoons snipped parsley
1 tablespoon chopped pimiento
Popovers (below)
Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook , stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers. 4 servings.
POPOVERS
2 eggs
1 cup milk
1 cup Gold Medal Wondra flour
½ teaspoon salt
Heat oven to 450°. Grease 6 deep custard cups (5 ounces) or 8 medium muffin cups. with fork, beat eggs slightly; add milk, flour and salt. Beat just until smooth. Do not overbeat.
Fill custard cups ½ full, muffin cups ¾ full. Bake 25 minutes. Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. 6 to 8 popovers.
The quick-mixing flour blends in seconds with cold milk and no lumps; Popovers rise sky-high because you needn’t overbeat them.
©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Carol’s Ham Casserole
Preparation time: 20 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F
Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.
For 4 servings you will need:
2 lbs. fresh broccoli
½ tsp. salt
Water
2 medium onions, minced
1 clove garlic, minced or pressed
3 Tbsp. olive oil
3 to 5 anchovies, chopped
1½ cups cubed ham
2 Tbsp. chopped parsley
3 eggs
Dash each white pepper, salt and nutmeg
¾ cup whipping cream or half-and-half
2 Tbsp. grated Parmesan Cheese
Preparation:
- Wash and cut broccoli into 2-inch pieces. Cook in boiling salted water for 5 min. Drain.
- In frying pan, saute onions and garlic in olive oil. Add anchovies. Cook 2 min. longer. Mix in broccoli.
- Transfer mixture to a buttered 9-by-13-inch baking dish. Top with ham. Sprinkle with parsley.
- Beat eggs. Season with white pepper, salt and nutmeg. Stir in cream. Pour evenly over broccoli. Sprinkle with cheese.
- Bake at 375°F for 25 to 30 min. or until custard is set and broccoli is tender-crisp.
Good served with: Italian or French bread and red wine, if you like, for a satisfying summer meal.
For 2 servings: Half of the ingredients. Use individual baking dishes.
For 8 servings: Double the ingredients. Use 2 baking dishes.
©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.
Meat Pie in Macaroni Crust
1 package (8.5 ounces) main dish mix for hamburger pizza
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
¼ cup margarine or butter
1 pound ground beef
½ cup dry bread crumbs
½ cup water
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
Snipped parsley or parsley flakes
Heat oven to 350°. Cook macaroni in 6 cups boiling salted water (4 teaspoons salt) 15 minutes; drain. Mix macaroni, cottage cheese, ¼ cup Parmesan cheese and the margarine. Press macaroni mixture firmly and evenly against bottom and side of ungreased 9-inch pie plate.
Mix sauce mix, ground beef, bread crumbs, water, egg, Worcestershire sauce, onion powder and garlic powder. Spread mixture evenly in macaroni crust; sprinkle with ¼ cup Parmesan cheese. Sprinkle parsley on center of pie. Cook uncovered 40 minutes. Let stand 10 minutes before serving. 5 servings.
©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Shrimp Remoulade (London Chop House, Detroit)
REMOULADE SAUCE
2 cups mayonnaise or cooked salad dressing
1 tablespoon prepared mustard
⅛ teaspoon pepper
½ cup finely chopped dill pickle
1 hard-cooked egg, chopped
1 clove garlic, pressed
2 tablespoons drained capers
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil leaves
1 tablespoon chopped fresh parsley
2 lb cooked shrimp, chilled
Shredded lettuce
- Make Remoulade Sauce: in medium bowl, combine mayonnaise, mustard, and pepper; mix well. Stir in dill pickle, egg, garlic, capers, tarragon, chervil, and parsley.
- Refrigerate, covered, until well chilled – several hours.
- For each serving, arrange 6 shrimps, slightly overlapping, on shredded lettuce on individual plates. Cover generously with sauce.
Makes 6 to 8 servings.
©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.