Recipe: Quick Food Magic - Recipes and Cooking Tips (Family Circle magazine article, 1970's)
Tips and TricksQUICK FOOD MAGIC
BAKING FISH - BY THE INCH
Use this rule of thumb for baking fish: Measure fish at thickest part and bake 10 minutes at 350 degrees F for every inch measured. For example, 1 1/2 inch thick cod steak would bake 15 minutes at 350 degrees F.
SWITCH AND SAVE
When cooking eggplant, switch from browning the eggplant in the skillet, where is soaks up oil like a sponge, and try the broiler. Just brush the slices with oil and boil until brown, turning once. Saves oil and calories.
MUSHROOMS AWAY!
To slice firm, fresh mushrooms fast, use an egg slicer. One quick zap and they fall into neat, even slices.
AS GOOD AS NEW
Reheat cooked rice the easy way - just pour it in a fine meshed sieve; place in a pan with a small amount of water. Cover and simmer till hot.
FIRST AID FOR POTS AND PANS
Scorched the inside of your favorite saucepan? Don't despair - fill it half-way with water and add 1/4 cup baking soda, boil a while, and see burnt part loosen and float to top.
INSTANT SPUMONI
Soften a pint of vanilla ice cream in a bowl. Stir in 1 tablespoon rum and 1/4 cup chopped candied fruits. Spoon into muffin pan lined with 8 paper baking cups. Freeze just until firm, about 2 hours.
ONE-BITE PARTY PIZZAS
Separate dough from an 8-ounce package of refrigerated crescent rolls along perforations, then halve the triangles, and halve again for 32 mini-triangles. Arrange on cookie sheet; brush with olive oil; add a dab of bottled tomato-meat sauce, a sprinkling of crumbled oregano and a thin 1/2-inch square of mozzarella. Bake at 450 degrees F for 5 minutes, or until cheese is melted.
FANTASTIC "FRIED" CHICKEN
Whirl 1 1/2 cups poultry stuffing mix in blender, or crush into crumbs with rolling pin; stir in 2 tablespoons grated Parmesan cheese. Crush half a clove of garlic and add to half a stick (1/4 cup) of butter while butter is melting. Dip 6 chicken pieces in butter, then in crumbs. Bake al 350degree F oven for 1 hour or until chicken is done.
NUTTY SOUP
Stir-fry 1/3 cup frozen chopped onion in 2 tablespoons butter until soft. Stir in 1 can condensed cream of celery soup and 1 can condensed chicken broth. Heat, stirring 5 minutes, until smooth. Blend in 2/3 cup cream-style peanut butter, 1 tablespoon tomato paste, 1 cup light cream or milk, 1/2 cup water and a pinch cayenne. Heat, stirring until smooth and piping hot, bur don't boil. Serve sprinkled with chopped chives and chopped roasted peanuts. Makes 4 servings.
BALANCING ACT
For perfectly even cake layers, use a large ice cream scoop to fill cake pans; with batter - alternate from one pan to the other.
CHOCOLATE INSIDE AND OUT
To keep chocolate cakes brown and beautiful, dust the greased baking pans with unsweetened cocoa powder instead of flour.
FOOLPROOF "HOLLANDAISE"
For saucing asparagus, broccoli, cauliflower or green beans, try this "nearly real" sauce. Combine 1 cup mayonnaise with 3 tablespoons butter and 2 tablespoons lemon juice in a small saucepan. Heat, whisking constantly, about 3 minutes, or until smooth. Don't allow to boil! For "bearnaise," substitute tarragon vinegar for the lemon juice and add a good pinch of tarragon. Perfect for broiled steak or fish.
Source: Vintage magazine recipe clipping - Family Circle Magazine, August 1977, Feature article "This Month's Expert" Jean Anderson
BAKING FISH - BY THE INCH
Use this rule of thumb for baking fish: Measure fish at thickest part and bake 10 minutes at 350 degrees F for every inch measured. For example, 1 1/2 inch thick cod steak would bake 15 minutes at 350 degrees F.
SWITCH AND SAVE
When cooking eggplant, switch from browning the eggplant in the skillet, where is soaks up oil like a sponge, and try the broiler. Just brush the slices with oil and boil until brown, turning once. Saves oil and calories.
MUSHROOMS AWAY!
To slice firm, fresh mushrooms fast, use an egg slicer. One quick zap and they fall into neat, even slices.
AS GOOD AS NEW
Reheat cooked rice the easy way - just pour it in a fine meshed sieve; place in a pan with a small amount of water. Cover and simmer till hot.
FIRST AID FOR POTS AND PANS
Scorched the inside of your favorite saucepan? Don't despair - fill it half-way with water and add 1/4 cup baking soda, boil a while, and see burnt part loosen and float to top.
INSTANT SPUMONI
Soften a pint of vanilla ice cream in a bowl. Stir in 1 tablespoon rum and 1/4 cup chopped candied fruits. Spoon into muffin pan lined with 8 paper baking cups. Freeze just until firm, about 2 hours.
ONE-BITE PARTY PIZZAS
Separate dough from an 8-ounce package of refrigerated crescent rolls along perforations, then halve the triangles, and halve again for 32 mini-triangles. Arrange on cookie sheet; brush with olive oil; add a dab of bottled tomato-meat sauce, a sprinkling of crumbled oregano and a thin 1/2-inch square of mozzarella. Bake at 450 degrees F for 5 minutes, or until cheese is melted.
FANTASTIC "FRIED" CHICKEN
Whirl 1 1/2 cups poultry stuffing mix in blender, or crush into crumbs with rolling pin; stir in 2 tablespoons grated Parmesan cheese. Crush half a clove of garlic and add to half a stick (1/4 cup) of butter while butter is melting. Dip 6 chicken pieces in butter, then in crumbs. Bake al 350degree F oven for 1 hour or until chicken is done.
NUTTY SOUP
Stir-fry 1/3 cup frozen chopped onion in 2 tablespoons butter until soft. Stir in 1 can condensed cream of celery soup and 1 can condensed chicken broth. Heat, stirring 5 minutes, until smooth. Blend in 2/3 cup cream-style peanut butter, 1 tablespoon tomato paste, 1 cup light cream or milk, 1/2 cup water and a pinch cayenne. Heat, stirring until smooth and piping hot, bur don't boil. Serve sprinkled with chopped chives and chopped roasted peanuts. Makes 4 servings.
BALANCING ACT
For perfectly even cake layers, use a large ice cream scoop to fill cake pans; with batter - alternate from one pan to the other.
CHOCOLATE INSIDE AND OUT
To keep chocolate cakes brown and beautiful, dust the greased baking pans with unsweetened cocoa powder instead of flour.
FOOLPROOF "HOLLANDAISE"
For saucing asparagus, broccoli, cauliflower or green beans, try this "nearly real" sauce. Combine 1 cup mayonnaise with 3 tablespoons butter and 2 tablespoons lemon juice in a small saucepan. Heat, whisking constantly, about 3 minutes, or until smooth. Don't allow to boil! For "bearnaise," substitute tarragon vinegar for the lemon juice and add a good pinch of tarragon. Perfect for broiled steak or fish.
Source: Vintage magazine recipe clipping - Family Circle Magazine, August 1977, Feature article "This Month's Expert" Jean Anderson
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!