Cookbooks published many years ago offer insights into the lives of the authors as well as the men and women who use the recipes put together by discerning cooks.
My Festive Thoughts Cookbook isn’t just for Christmas dining. A whole chapter is designed to accommodate “the visiting dignitary” and offers ideas for what to serve at a dinner party for six special guests.
Two of the recipes are included in this week’s column — just in case a visiting dignitary is scheduled to stop in for a meal.
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Glazed Shrimp
- 1 envelope or 1 tbsp. unflavoured gelatin
- 2 tbsps. cold water
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1 tsp. Worcestershire sauce
- 1 drop Tabasco sauce
- 1 lb. shrimp, cooked and cleaned
- small cabbage
Soften gelatin in cold water and dissolve completely over hot water.
Combine with all remaining ingredients except the shrimp. Mix and place in refrigerator until the mixture reaches a jelly-like consistency.
Cut a slice from the stem end of the cabbage so it stands evenly. Place on a serving plate.
Place shrimp on toothpicks and dip into the thickened sauce. Let drip and then stick into the cabbage. Place in refrigerator to set. Makes about 20 appetizers.
• • •
Rock Cornish Hens Wildnut
- 6 Cornish hens
- 1/2 cup butter, melted
- 1 tbsp. salt
- 3 slices bacon
Stuffing:
- 1 cup wild rice
- 1/2 cup chopped onion
- 1/2 cup sliced mushrooms
- 3 tbsps. butter
- 1/2 tsp. salt
- 1/2 cup toasted and slivered almonds
- 1/2 tsp. thyme
Wash and prepare the hens for roasting. Sprinkle cavities lightly with salt.
To make the stuffing, wash and cook wild rice according to package directions. Sauté onion and mushrooms in butter for 5 minutes. Mix with cooked rice, add salt, almonds and thyme.
Stuff and truss the hens. Brush with melted butter and lay 1/2 slice of bacon over each bird.
Roast, uncovered, in preheated 375 degrees F oven for 1 to 1 1/2 hours or until tender, basting every 20 minutes with melted butter added to pan drippings. Melt more butter if the 1/2 cup is exhausted before poultry is tender.
When hens are cooked, arrange on a large platter and garnish with peeled slices of oranges, if desired.
Allow the guests to remove their own stuffing on their individual plates and to slice the bird in their own fashion.
Joyce Walter can be reached at ronjoy@sasktel.net
