The Congo Cookbook » Sitemap » Rare Recipes » Holiday Inn   [printer-friendly PDF: about - download]
Chicken | Fish | Meat | Rice | Soup & Stew | Sauce | Staple | Veg. & Side | Snack | Beverage | Other
Previous page: Craig Claiborne


Rare Recipes

Mrs. Mary Randolph

Mrs. Lettice Bryan

Mrs. Abby Fisher

Thora Stowell

Countess Marcelle Morphy

Emily G. Bradley

Florence Arfmann

Myra Waldo

Lesley Blanch

Elizabeth Campbell

Rosanne Guggisberg

Marie L. Pickering

Bea Sandler

Barbara Krauss

Alice Dede

Laurens van der Post

Mrs. E. Chapman Nyaho

Craig Claiborne

Holiday Inn

Avon

Betty Crocker

Peace Corps C.A.R.
_


Recipe Indexes

Rare Recipes

About this Website

Learn About Africa

About African Cooking

_




_

A printed book or PDF download version of The Congo Cookbook is available from lulu

Support independent publishing: buy this book on Lulu.


Amazon.com
Search Now:

excerpts from The Holiday Inn International Cook and Travel Book

1972: Holiday Inn

Collecting recipes from Holiday Inn hotels, The Holiday Inn International Cook and Travel Book (seventh edition, 1972; Holiday Inns, first edition, 1962) was published for several years. It was edited by Ruth Moore Malone, who authored several cookbooks and wrote about food for several newspapers and magazines. The following are the only recipes from Africa: from southern Africa (Lesotho, South Africa, Swaziland) and northern Africa (Morocco).

The Holiday Inn International Cook and Travel Book

Ruth Moore Malone, editor

Seventh Edition




Maseru, Lesotho

Orpen Road

This Holiday Inn is actually pictured on a colorful postage stamp issued by the Lesotho government -- a kingdom in southern Africa. It's an ideal vacation spot with trout fishing, snow skiing, horseback riding and beautiful scenery -- even a casino at the Inn. Any drink is favorite at the unique poolside bar in the form of a traditional thatched-roof hut. You'll enjoy shopping and seeing pottery and weaving exhibits.

TROUT MEUNIERE

  • 6 fresh brook trout
  • 1/2 cup milk
  • Salt and pepper
  • 1/2 cup flour
  • 1/2 cup butter
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley

Clean trout but leave heads and tails on (fins removed). Dip each fish in seasoned milk, then in flour. Shake off excess. Heat 1/4 cup butter in frying pan and fry trout until they are delicately brown on each side, 6 to 8 minutes. Arrange on hot serving platter. Add rest of butter to a frying pan and brown until golden. Pour over fish. Squeeze lemon juice on top and add parsley. Serves 6.

BANANA SOUFFLE

Grease souffle dish with butter and chill. Remove and grease again, then coat with sugar. Invert pan to remove excess and chill. Cream bananas adding 3 tablespoons sugar gradually, then 1/2 cup whipped cream. Add 2 well beaten egg yolks. Add grated rind of 1 lemon and 2 teaspoons lemon juice. Fold in 2 stiffly beaten egg whites. Fill chilled souffle dish and set on sheet pan in 350 degree oven and cook until firm, 20 to 25 minutes. Serve with a thin custard sauce. Serves 4 to 5.




Casablanca, Morocco

Place Mohammed V

You'll be in the middle of everything in Casablanca when you stay this Inn. It's located in the center of the city's business and shopping square - just between the ancient core formed by the old Medina and the vast modern city, with its beautiful boulevards, parks and edifices. Yet you'll be staying near enough to enjoy Casablanca's beautiful beaches and golfing facilities. Find out why the Inn's gourmet dining is becoming known throughout North Africa. Relax and listen to live entertainment in the Inn's lounge.

TAJINE WITH PRUNES AND HONEY

  • 4 & 1/2 pounds mutton
  • Pinch ginger
  • Pinch saffron
  • Pinch salt
  • Pepper to taste
  • 2 tablespoons olive oil
  • Bunch coriander
  • 1 cinnamon stick
  • 1 onion
  • 2 pounds prunes, pitted
  • 2 tablespoons honey
  • 2 teaspoons orange flower water

In a taoua (or a large pot) boil the meat covered in water. Add ginger, saffron, salt, pepper, olive oil, coriander, cinnamon and onion. When meat is well cooked and liquid reduced to a thick sauce, remove coriander, cinnamon stick and onion. Add prunes and a few crushed sesame seeds. Simmer for 15 minutes. Then pour in honey and cook for another 15 minutes over low heat. Add orange flower water (or orange flavoring) last. Serves 8 to 10.




Fez, Morocco

Av. des Far & Allal Ben Abdellah

The superb craftmanship of local artisans makes this a truly Moroccan Holiday Inn throughout. It's near the Roman Ruins at Volubilis. You'll meet people from all over the world in the Inn's popular dining room. Later, enjoy live native entertainment in the lounge. Plan to stay long enough to take advantage of the nearby hunting, fishing and skiing facilities. You'll enjoy shopping in Fez for silks, woolens, leather goods and of course, fezzes!

KAB EL GHZAL

  • 1 pound blanched almonds
  • 1 pound sugar
  • 1 cup water
  • Orange flower water
  • 1/4 pound butter, unsalted
  • 3/4 cup sifted flour

Pound almonds in mortar until like powder. Using a saucepan, cook sugar and water to soft ball stage. Add almonds and a few drops of orange flower water (or orange flavoring). Stir until creamy and make a long sausage shape of the almond paste. Chill.

Cut stick of butter into 3 slices lengthwise. Chill in foil. Sprinkle flour and 1/4 teaspoon salt over 1/4 cup ice water. Blend, adding more water, if needed, to make dough into a ball. Put on lightly floured board, cover and let rest 5 minutes. Then knead at least 5 to 10 minutes, until smooth and elastic. Roll out oblong. Place pieces of butter on dough crosswise and fold dough over to cover butter. Press edges firmly together. Chill 30 minutes in foil wrapper. Take out and roll oblong shape 18 x 6 inches with light strokes. Fold 3 times, chill and roll out again. Chill and roll again as thin as possible. Roll dough around almond paste and make into crescent shape. Lay on baking sheet and bake in a 500 degree oven, reducing heat 50 degrees every 5 minutes, and bake until brown -- about 15 to 25 minutes.




Marrakech, Morocco

Avenue de France

When the Kasbah and a world famous open air market place beckon, come to this beautiful Holiday Inn. Discover a wonderful way to vacation in French Morocco nestled in the northern foothills of the Grand Atlas. Arrive by plane, boat or car. The Inn is only 1/2 mile from downtown, 1 & 1/2 miles from the airport. Native dishes as well a American fare are offered in the dining room. There's live entertainment in the Golf and Ski Lounge.

DJAJ BILOUZ

  • 1 3- to 4-pound roosting chicken
  • 2 tablespoons butter (or oil)
  • 1/2 cup Marinade
  • 1 to 1 & 1/2 cups water
  • 5 to 6 onions, sliced
  • 1 tablespoon saffron
  • 1 & 1/2 cups blanched almonds, slivered
  • 1 to 2 tablespoons flour

Cut up chicken in serving pieces. Marinate for 20 to 30 minutes in Marinade (below). Remove and place in a heavy heatproof casserole. Sauté in 2 tablespoons butter. Add leftover marinade and cook over low heat for 10 minutes. Add water and simmer over low heat until tender. Use more water if needed. Stir to keep chicken from sticking. Add sliced onions, saffron and almonds. Simmer 20 minutes. Dissolve tablespoon flour in 1/4 cup water and add to juices after chicken has been removed Cook until thickened. Place chicken on a serving platter and arrange vegetable a platter. Pour sauce over all. Serves 6.

Marinade

  • 1/3 cup cooking oil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 4 tablespoons coriander
  • 1/2 teaspoon ginger
  • 1/3 cup minced parsley
  • 1 finely minced onion

Mix all ingredients.




Tangier, Morocco

Bay of Tangier at Malabata

A private beach and yacht club plus tennis, golf and horseback riding facilities make this Holiday Inn a perfect resort spot on the bay. You're sure to enjoy the native dishes in the dining room. And there's live entertainment in the lounge. Downtown Tangier is only 5 miles away. Take time to wonder along the narrow native streets. Tangier has all the charm of an old Moorish town with the beauty of a modern port. From the sea, it resembles a huge amphitheater, with rows of white houses lining the hillsides.

MILK OF ALMONDS

  • 3 & 1/2 cups blanched almonds
  • 1 & 1/4 cups sugar
  • 2 quarts water
  • Orange flower water (or orange flavoring)

Pound the almonds into a smooth paste. Dilute the sugar with the water and blend with almond paste. Pass through a firm sieve. Flavor with orange flower water to tartness desired. Serve iced and cool. 2 & 1/2 quarts.
On feast days, this is the drink of the rich bourgeois.

HARIRA

  • 1 pound mutton
  • 1 quart boiling water
  • 2 tablespoons butter
  • 3/4 cup cooked rice
  • 3/4 cup cooked chick peas
  • 1 sprig parsley, chopped
  • Pinch saffron
  • Salt and pepper

Cut mutton in small pieces and roll into balls. Place in pot of boiling water. Add butter and simmer 2 hours. Add remaining ingredients. Cook and stir often until the mixture boils again. Then cook 10 minutes. Serve very hot in rice bowls. Serves 6 to 8.




Ermelo, South Africa

Kerk Street

Ermelo, a typical South African town, is a convenient stopover on route to some of South Africa's finest game reserves. It's near the Swaziland border. Residents are predominately Afrikaans-speaking. Be sure to order "Melktert" with your coffee at this Holiday Inn. No cup of coffee is complete in South Africa without this tasty tart, literally translated as "Milk Tart".

MELKTERT

(Milk Tart)

  • 1 cup butter
  • 2 cups flour
  • Pinch salt
  • 1 cup sour cream

Chop butter into flour and salt. Add sour cream and rolI out on a floured board. Place in pie pan and bake at 450 degrees until brown. Makes 2 regular pies or 1 large pie.

Filling

  • 1 & 1/2 tablespoons flour
  • 1 & 1/2 tablespoons corn flour
  • Pinch salt
  • 3 cups milk
  • 1 tablespoon butter
  • 4 eggs
  • 6 tablespoons sugar

Mix flour, corn flour (cornstarch) and salt to a smooth paste with a little cold milk. Boil milk and add butter. Keep boiling and add flour mixture, stirring continuously to avoid lumps. Separate egg yolks from whites. Blend well beaten yolks, sugar and and vanilla flavoring to mixture. Add to milk mixture. Cook until quite thick, adding more sugar if sweeter custard is desired. Cool well. Fold in stiffly beaten egg whites, pour mixture into pie case, cover with cinnamon and cool until set. Filling for 2 pies.




Hluhluwe, South Africa

Outskirts of Hluhluwe Village

Wild animals' live unhindered in their natural habitats all around this quaint Inn. On nearby False Bay, giant crocodiles bask in the sun. Rare white rhinoceros live in the Hluhluwe Game Reserve only 7 miles away. You're in luck if you're here for a "Braaiveis" . . . the South African version of a barbecue. Hluhluwe, pronounced "Shloo-shloo-wee", means "sweet waters" in the Zulu language. Legend has it that the word was originally the Zulu interpretation of the sound made when a hippopotamus lifts its feet out of the mud.

SOSATIES

  • 1 leg of mutton
  • 1 pound pork
  • 4 large onions
  • 2 tablespoons curry powder
  • 1/2 teaspoon tumeric
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 1 tablespoon coconut
  • 1 tablespoon black pepper
  • Salt
  • 2 cups vinegar
  • 2 cups water
  • 1/2 cup stewed dried apricots
  • 1/2 cup raisins
  • 4 bay leaves

Cut the meat from the bones into small cubes. Cut onions in slices and fry in 2 tablespoons oil. Mix curry, tumeric, flour, sugar, coconut, pepper, salt, vinegar and water with onions. Add apricots and raisins and cook for 5 minutes. Add bay leaves last. Pour sauce over meat to cover all cubes. Leave for 3 days, stirring mixture a few times each day. Put pieces on skewers alternating lamb and pork and apricots. Cook over coals and grill slowly. 10-pound leg serves 12.




Mbabane, Swaziland

Main Rd. betw. Mbabane & Manzini

The Swaziland Holiday Inn is part of a complex which includes the Royal Swazi Casino, a championship 18-hole golf course and a natural health spa with hot mineral springs -- even a health and beauty club! The thatch-roofed circular outdoor bar by the swimming pool is just one unique feature of this Inn. Zulu dancing and an adjoining game reserve are other exciting extras. Visit the Swazi market.

IMPALA

(African Antelope)

  • 1 leg impala (or venison)
  • 4 cloves garlic, slivers
  • 1/2 pound bacon, slivers
  • 1 jar olives, stuffed with anchovies
  • 2 tablespoons cooking oil
  • 3 potatoes, diced
  • 3 carrots, diced
  • 4 onions, minced
  • 8 prunes, pitted

Wash meat and wipe dry. Remove lower shank bone and cook in pan with a little water for broth. Using a sharp knife, cut slits in meat and insert garlic, bacon and halves of olives. Season meat with salt and pepper, adding a pinch of spices. Place in pan with oil and cook at 325 degrees (25 to 35 minutes a pound). When done, remove to warm platter. Sauté vegetables in butter, add prunes and cook until done. Strain and add to juices left in pan. Add broth to make gravy. Pour warm brandy over meat and flame when serving. 10 to 16 servings.

BANANA AND CORN CASSEROLE

Wrap 4 peeled bananas in 4 slices bacon. Grill until tender. Pour off extra fat and place in a casserole. Season and heat 2 cups whole grain cooked corn. Thicken with 2 teaspoons maizena (cornmeal) mixed with a little cold water. Pour over bananas and sprinkle with bread crumbs. Bake 15 minutes in 350 degree oven. 4 servings.




The Rare Recipes pages contain African and African-inspired recipes from antique and out-of-print cookbooks.


Search this website:

 
Web www.congocookbook.com

The Congo Cookbook, www.congocookbook.com; contact
© Copyright, 1999- 2009, Ed Gibbon, The Congo Cookbook (© copyright notice)
www.congocookbook.com/rare_recipes/holiday_inn.html

Next: Avon