Post by amarante on Nov 14, 2016 21:05:30 GMT -5
Not that Kimball was such an altruist as I really resented that a digital subscription did not come with the magazine - rendering the magazine more difficult to use.
Not to mention that the recipes on the PBS shows were not available on line like every other television program does as standard practice.
However, the new ownership is really slicing and dicing their recipe archives by repackaging the recipes in every possible configuration. I just got their Best Recipe of the Year which is one recipe from each year 1993 to 2015. Nothing remarkable and certainly nothing that wouldn't be contained in the other cookbooks one might have.
It's not even that interesting as a commentary on changing American food tastes. I love looking at old cookbooks to get a sense of what the country was like culturally.
Now isn't this a fun retro recipe - reminiscent of the Coronation Chicken recipe from England. Sounds good as well unlike some of the ungodly concoctions I've read in Junior League and other community cookbooks. Was there ANY community cookbook that didn't have the chicken recipe with a jar of apricot preserves; a package of Lipton onion soup and a bottle of Russian dressing. I first ate that at my aunt's house :-)
Coronation Prawn and Mango Cocktail
Your guests will love this very tasty and attractive contemporary version of the classic 1970s seafood starter.
SERVES 4 READY IN 40 MINUTES
1 tbsp sunflower oil
1 small onion, finely chopped
2 tsp mild curry powder
1 tsp tomato purée
3 tbsp fresh lemon juice
3 tbsp sweet mango chutney
150ml good-quality mayonnaise
100ml Greek yogurt
1 large soft lettuce, outer leaves discarded and the rest washed and dried
1 ripe avocado, peeled, stoned and thinly sliced
1 small ripe mango, peeled, stoned and thinly sliced
300g cooked and peeled large prawns, thawed if frozen
Lightly buttered brown bread, to serve (optional)
1. Heat the sunflower oil in a small saucepan, add the onion and cook over a low heat for 5 minutes, until soft but not browned. Add the curry powder and cook for 1 minute. Add the tomato purée, 2 tablespoons of the lemon juice, the mango chutney and 150ml water, then simmer for 20-25 minutes, stirring occasionally, until reduced to a thick sauce. Transfer to a mini food processor and blend until smooth. Leave to go cold.
2. Put the mayonnaise and yogurt into a bowl with the cold curry sauce, and mix[…]”
Excerpt From: Food for Friends
Not to mention that the recipes on the PBS shows were not available on line like every other television program does as standard practice.
However, the new ownership is really slicing and dicing their recipe archives by repackaging the recipes in every possible configuration. I just got their Best Recipe of the Year which is one recipe from each year 1993 to 2015. Nothing remarkable and certainly nothing that wouldn't be contained in the other cookbooks one might have.
It's not even that interesting as a commentary on changing American food tastes. I love looking at old cookbooks to get a sense of what the country was like culturally.
Now isn't this a fun retro recipe - reminiscent of the Coronation Chicken recipe from England. Sounds good as well unlike some of the ungodly concoctions I've read in Junior League and other community cookbooks. Was there ANY community cookbook that didn't have the chicken recipe with a jar of apricot preserves; a package of Lipton onion soup and a bottle of Russian dressing. I first ate that at my aunt's house :-)
Coronation Prawn and Mango Cocktail
Your guests will love this very tasty and attractive contemporary version of the classic 1970s seafood starter.
SERVES 4 READY IN 40 MINUTES
1 tbsp sunflower oil
1 small onion, finely chopped
2 tsp mild curry powder
1 tsp tomato purée
3 tbsp fresh lemon juice
3 tbsp sweet mango chutney
150ml good-quality mayonnaise
100ml Greek yogurt
1 large soft lettuce, outer leaves discarded and the rest washed and dried
1 ripe avocado, peeled, stoned and thinly sliced
1 small ripe mango, peeled, stoned and thinly sliced
300g cooked and peeled large prawns, thawed if frozen
Lightly buttered brown bread, to serve (optional)
1. Heat the sunflower oil in a small saucepan, add the onion and cook over a low heat for 5 minutes, until soft but not browned. Add the curry powder and cook for 1 minute. Add the tomato purée, 2 tablespoons of the lemon juice, the mango chutney and 150ml water, then simmer for 20-25 minutes, stirring occasionally, until reduced to a thick sauce. Transfer to a mini food processor and blend until smooth. Leave to go cold.
2. Put the mayonnaise and yogurt into a bowl with the cold curry sauce, and mix[…]”
Excerpt From: Food for Friends
