Plastic Curry Brush Small

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One of the nicest things regarding the cold winter days will have to surely be the reality and appreciation of one’s own home. This simple pleasure enjoyed by generations of persons sitting comfortably before an open log fire, listening to the wind and snow outside, talking and joking. Another welcome winter pleasure is to give a party for friends, proving them with the prospect of sharing the ease and warmth of your home. Providing you make full use of your deep freeze, preparing a buffet dinner party for a crowd will be easy.

Choose the menu initial and then prepare and freeze as much as possible, so avoiding a last minute rush. A good hostess will have to be relaxed and happy to entertain her visitors, not hot, tired and altogether ‘fagged out’. Even if the meal is delicious, your guests will feel embarrassed by any evident fatigue caused by providing the meal for them. Be well coordinated and use your deep freeze to store the party menu. Choose dishes that freeze well and are easy to serve, necessitating little last minute attention. Choose dishes that will reheat in a casserole so that they may, if required be taken from the oven straight to the table.

Try the following menu for your next winter buffet dinner party. Follow the instructions cautiously and serve your guests a delicious and hot meal. The menu and recipes serve 12. Serve beer, cider or chilled white wine with the main course.


Chicken and Veal Curry

Sweet and Sour Pork

Boiled Rice

Pineapple Gateau


Canapés Recipe

Makes: – 24


8 slices white bread

oil for frying

cream cheese topping:-

1 x 4 oz. packet cream cheese

2 tablespoons cream

salt and pepper

green peas for garnish

salmon topping:-

1 x 3¾ oz. may smoked salmon

Lemon and capers for garnish


For croutes:- Cut bread into little circles, using a cutter approximately 1¾ inches in diameter. You may cut 3 circles from 1 slice of bread. Heat oil, ¼ inch deep, in a heavy based fry pan and fry circles of bread until golden brown on both sides. Drain well. For cream cheese topping:- Mix cream cheese with cream until smooth. Season and taste with salt and pepper.

For salmon topping:- Drain salmon well.

To freeze:- Package croutes in a plastic container or in a plastic bag, seal well, label and freeze. Package cream cheese mixture in a plastic container, permitting ½ inch head space, seal, label and freeze.

Package smoked salmon flat in a plastic bag, remove air, sea well, label and freeze.

To serve:- Thaw croutes, cream cheese and salmon in containers at room temperature. Spread 12 croutes with cream cheese mixture and garnish with green peas. Cut smoked salmon into 12 neat circles with a cutter, place on remaining croutes and garnish with thin slices of lemon and capers. Serve canapés on flat plate.

Chicken and Veal Curry Recipe

Serves:- 12

Cooking time:- 1 hour


2 chickens

1½ lb. veal steak

¾ cup rice flour

6 tablespoons oil

1 green apple, peeled and chopped

1 cup chopped onion

1 tablespoon curry powder

3 teaspoons salt

½ teaspoon ground ginger

¼ teaspoon arid mustard

extra 3 tablespoons rice flour

4 cups chicken stock (use stock cubes)

½ cup cream


Remove chicken flesh from bone and cut into 1 inch pieces. Cut veal into 1 inch pieces. Coat the chicken and veal in rice flour. Heat 3 tablespoons oil in a huge fry pan and sauté half the chicken and veal until golden brown. Transfer browned chicken and veal to a huge heavy saucepan and keep warm over a very low heat. Heat remaining oil in fry pan, sauté remaining meat until golden and add to basi half in saucepan.

Gently fry chopped apple and onion in remaining oil in fry pan, until soft. Stir in curry powder, salt, ginger, mustard and extra 3 tablespoons rice flour. Add stock and fetch to the boil, stirring continuously.

Pour curry sauce over chicken and veal. Stir in cream. Simmer gently over a low heat for 30 minutes. Cool quickly by standing saucepan in cold water.

To freeze:- Place a big thick plastic or polythene bag into a huge casserole (to be applied as a mould). Pour cold curry into bag, concede to settle in shape of casserole then seal well permitting 2 inch space for expansion. Place casserole into deep freeze until curry is frozen (approximately 4 hours). When frozen, block of curry may be got rid of from casserole and stored in freezer.

To serve:- Remove block of curry from plastic bag and place in firstborn casserole. Thaw for 3-4 hours and reheat in a moderate oven (350-375ºF, Gas Number 4) for 1½ to 2 hours or until heated through. Stir in crushed garlic while reheating. Serve with boiled rice.

Note:- It is advisable to store the frozen curry for only 1 month, due to the big amount of onions and the curry powder which could fabricate ‘off flavor’ over a longer storage time.

Sweet and Sour Pork Recipe

Serves:- 12

Cooking time:- 45 minutes


3 lb. pork fillet

3 tablespoons soya sauce

1½ tablespoons arid sherry

5 tablespoons plain flour

¼ pint vegetable oil


6 green peppers

2 red peppers

3 onions

8 oz. frozen green beans

8 oz. frozen ‘baby’ carrots

6 slices pineapple

¼ pint vegetable oil

3 tablespoons arid sherry

3 tablespoons lemon juice

6 tablespoons tomato sauce

3 tablespoons soya sauce

1 cup sugar

1½ tablespoons rice flour

1½ cups water


For pork:- Cut pork into 1 inch cubes and mix with soya sauce and arid sherry. Drain off any excess liquid and toss pork in plain flour. Fry in hot oil until golden brown (about 15 minutes). Remove pork from pan and drain well.

For sauce:- Remove seeds from peppers and cut into thin strips. Chop onion, cut beans and carrot into strips and pineapple into cubes. Fry vegetables in heated oil in a huge saucepan until somewhat brown. Mix together the sherry, lemon juice, tomato sauce, soya sauce and sugar. Add to vegetables, along with pineapples cubes and fetch to the boil. Blend rice flour with water to a smooth paste, add to mixture in pan and fetch to the boil stirring continuously. Cool rapidly.

To freeze:- Spread partly cooked pork onto flat trays to cool. When cold freeze on trays for 2 hours (free flow method, see article of Packaging and Labeling the Food). Package in a plastic bag, remove air, seal well, label and freeze. Pour cold sauce into a plastic container, permitting 1 inch head space. Seal well, label and freeze.

To serve:- Thaw sauce for 6-8 hours and pork for 2 hours at room temperature. Heat ¼ pint oil in a big fry pan and fry pork until brown and hot. Drain well and place in a warm serving dish. Bring sauce to the boil, but do not simmer and pour without delay over the hot pork. Serve with boiled rice.

Boiled Rice Recipe

Serves:- 12


1 tablespoon salt

2 cups short grain rice


Add ½ tablespoon salt to 8 cups boiling water. Gradually add 1 cup short grain rice. Boil rapidly, uncovered for approximately 12 minutes. Pour rice into a colander to drain. Repeat the whole process. Two lots of rice will give you approximately 6 cups of cooked rice. Once rice is drained, disseminate out to cool quickly.

To freeze:- Package cold rice in flat pack method (see article of Packaging and Labeling the Food) or in a plastic container. Seal well, label and freeze promptly.

To serve:- Break up frozen rice and drop into a huge amount of boiling water. Immediately rice returns to the boil drain through a huge colander and serve hot.

Pineapple Gateau Recipe


2 big sponge cakes

1 pint cream

1 lb. apricot jam

1 x 1 lb. 13 oz. may pineapple slices

glace cherries



Make or buy three 8 inch sponge cakes.

Whip the cream in a huge bowl, cover and place in the refrigerator for 3-4 hours. Leaving whipped cream to stand, allows the water content to settle at the bottom of the bowl.

Slice sponge cakes throughout the center and fill with whipped cream and jam. Sieve remaining jam, heat gently and brush the tops of the sponges with warm apricot glaze. Decorate the tops with rings of well drained pineapple. Brush again with the glaze, place glace cherries and angelica leaves in a pattern on top of each sponge.

To freeze:- Freeze cakes in plastic containers without a cover for approximately 2 hours. Cover the containers with tight fitting lids or use biscuits tins as shelter and seal well. Label it and freeze. Pineapple Gateau may be stored in your freezer for up to 4 weeks.

To thaw:- Simply thaw at room temperature for 3 to 4 hours. Do not break the container seal for the duration of thawing period. Glaze cakes again with warm apricot puree if necessary before serving.

Plastic Curry Brush Small

Plastic Curry Brush Small Photo

Plastic Curry Brush Small

Plastic Curry Brush Small Picture

Plastic Curry Brush Small

Plastic Curry Brush Small Image

Plastic Curry Brush Small

Plastic Curry Brush Small Photo

Plastic Curry Brush Small

Plastic Curry Brush Small Picture

Plastic Curry Brush Small

Plastic Curry Brush Small Image

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