Recipes by Greer Garson: Capirotada; Deviled Prawns; Ham Loaf; Salmon Balls

Greer Garson's Capirotada

8 ounces sugar
2 1/2 cups water
1 teaspoon cinnamon
6 slices bread, toasted
6 ounces Longhorn Colby or Monterey Jack cheese, grated
5 ounces raisins
1 tablespoon butter, melted

Combine sugar, water and cinnamon in a saucepan and boil until sugar dissolves. When mixture begins to turn amber, immediately remove it from the stove. Place a layer of bread in a casserole. Add the cheese and raisins. Repeat until all ingredients are used. Pour the syrup over the mixture. Brush with the melted butter and bake at 375 degrees until the bread absorbs the syrup and the capirotada is nicely browned. Serves 2.

Greer Garson's Deviled Prawns

1 cup prawns
3 tablespoons butter or other fat
4 tablespoons flour
2 cups milk
3 hard-cooked eggs
Red pepper
1 tablespoon chopped parsley
Few drops onion juice
Buttered crumbs


To prepare prawns, simmer them in salted water, wash, and drain. Remove the shell carefully, also the black line that runs the length of the body. Melt the fat, add the flour, and stir until smooth. Add the milk, heat, stirring constantly, and when it begins to thicken, add the eggs, which have been put through the sieve. Cut the prawns with a silver knife, and add to the sauce; season with the red pepper, parsley, and onion juice. Put the mixture in ramekins, cover with seasoned crumbs, and brown in a quick oven.

Greer Garson's Ham Loaf

2 cups minced ham
1 1/2 lbs. fresh (minced) pork
2 eggs, slightly beaten
1 cup milk
1/2 teaspoon salt
l/8 teaspoon pepper
3/4 cup brown sugar
1 teaspoon dry mustard
1/4 cup vinegar
6 slices tinned pineapple
6 teaspoons red currant jelly

Mix ham and pork together. Add eggs, milk, salt and pepper. Grease a loaf pan generously. Pour in brown sugar mixed with mustard and vinegar. On this press the slices of pineapple with red currant jelly. Over this spread the meat. Bake in a moderate oven for 1 1/2 hours. Cut in slices and serve hot or cold.

Greer Garson's Salmon Balls

A large tin of salmon
Quarter loaf of stale bread
Half a cup milk
Juice of half lemon
One tablespoon chopped parsley
Two eggs (well beaten)
Salt and pepper

Remove crust from the bread, which must be fairly dry. Tear into small pieces or grate on coarse grater or shredder. Add milk. Let stand a few minutes. Beat with a spoon until the bread is soft and broken up fine. Drain the salmon and remove skin and any bones.

Flake it finely and mix into the bread. Add the lemon juice, chopped parsley and well-beaten eggs. Season lightly to taste with salt and pepper.

Beat well until thoroughly blended and as smooth as you can get it. Drop by tablespoonfuls into hot fat, 375 degrees F., and fry until golden brown. Drain on greaseproof paper and serve hot. A good idea is to have a shallow dish lined with several thicknesses of paper ready and waiting in a warm oven.

Transfer the fried balls to this pan so they will keep hot while you are frying the rest. Serves six to eight.