VINCENT PRICE WELLINGTON SALAD
Most recipes I've found online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on one from the rare British paperback cookbook, "Cooking Price-Wise," which was a companion to a cooking show in the early 1970s of the same name, hosted by Vincent Price.
Provided by Julesong
Categories Oranges
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the lamb of fat and cut into 1/2 inch cubes.
- In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
- Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
- Chop the remaining peeled oranges into 1/4 to 1/2 inch sized pieces, then add to the lamb; add the chopped celery and stir.
- In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
- Add the dressing to the lamb mixture, stir well to coat.
- Arrange the romaine lettuce attractively on a serving platter, then pile the lamb salad on top.
- Garnish salad with the reserved orange sections and serve.
Nutrition Facts : Calories 372.7, Fat 21.6, SaturatedFat 9.8, Cholesterol 60.8, Sodium 218.1, Carbohydrate 27.8, Fiber 6.7, Sugar 18.5, Protein 19.4
VINCENT PRICE'S ROAST PORK CASTILIAN STYLE
Vincent Price was truly a gourmet chef, and this is a fabulous recipe. Being a household of only 2, I prepared this with a small boneless pork loin roast and used 1/4 of the rest of the ingredients... absolutely delicious, probably one of the best roast pork dishes I have ever sampled. This is from the renowned 1965 cookbook "A Treasury of Great Recipes" by Vincent and Mary Price, and this is the original recipe as prepared with a 12 to 14 pound fresh ham.
Provided by EdsGirlAngie
Categories Pork
Time 6h15m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Score the skin and fat of the fresh ham.
- Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
- Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
- Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
- Roast meat for 1-1/2 hours.
- Remove fat that has accumulated in the pan.
- Add to pan: 1/3 cup white wine and 1 cup water.
- Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.
Nutrition Facts : Calories 718.5, Fat 29.9, SaturatedFat 11.2, Cholesterol 246.1, Sodium 7293.1, Carbohydrate 2.1, Fiber 0.5, Sugar 0.5, Protein 101.6
VINCENT PRICE STILTON CHEESE COLESLAW
Most recipes online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on a recipe from the rare British paperback cookbook, "Cooking Price-Wise," which was a companion to a cooking show in the early 1970s of the same name, hosted by Vincent Price. Prep time includes chilling.
Provided by Julesong
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the cabbage, pepper, and green onion; chill in refrigerator for at least 1 hour.
- Meanwhile, in a separate bowl combine the sour cream, mayonnaise, lemon juice, sugar, salt, and Stilton cheese to make the dressing; chill in refrigerator for 1 hour (or for as long as you chill the cabbage mixture, at least).
- To serve, put the cabbage mixture into a large serving bowl, then pour the dressing over; toss, serve, and enjoy!
- Note: as with many older recipes, the ingredient amounts and directions are a bit lacking; the original recipe said "breakfast cups" of cabbage, and I do not know if a "breakfast cup" is smaller than a regular one, or not.
- Also, if you don't like green bell pepper (as I don't) you might consider replacing it with red, yellow, or orange bell pepper.
Nutrition Facts : Calories 227.2, Fat 16.8, SaturatedFat 9.4, Cholesterol 35.8, Sodium 526.4, Carbohydrate 12.4, Fiber 3.2, Sugar 6.2, Protein 9.1
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