FoodNet

Cook book (Relief Society, Houston, 1963)

1963

Page 37 · 8 recipe records on this page

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
2 Tbsp0 butter, shortening, or bacon drippings-- 2 Tbspa flour✪ Roux Brown flour in butter or oil--Stir constantly- -Cook to dark brown-- Donat burn--A slightly burned roux will ruin a savory dish0 ORIENTAL TUNA Lu Dean Woodward Place the following ingredients in layers in a buttered casserole--Have a layer of nuts and noodles on top-- 1 can chunk tuna 1 can cream of mushroom soup diluted with 1/4 c0 milk 1 cup finely chopped celery 2 Tbsp0 chopped onion 2 tsp0 cut-up pimiento 1 lg0 can chow mein noodles 1/2 cup cashew nuts Bake 30 or 45 minutes 0 SHRIMP CREOLE Cleo Griffin 5 lbo shrimp--clean first, then put in: 5 cups cold water, 1 Tbsp. salt, 1 tsp0 hot sauce, 4 red chili pepper pods, 3 cloves, handful of celery leaves and parsley, 2 lemons (sq ueeze juice and put peel in also) . Boil 5 minutes--Cool together-- Sautd 1 1/2 Co chopped green onions, 4 ribs celery, chopped, 3/4 cup parsley, chopped, 1/4 lb„ butter (some Crisco if needed), 5 pods garlic, chopped (add after other is started) --Add shrimp, 2 cans tomato paste, 1 can tomatoes, 3 cups sauce from shrimp, scant Tbsp. salt, 11/2 tsp hot sauce, 1 tsp. black pepper, 1 1/2 tsp0 thyme, 5 bay leaves--Cook slowly two or three hours--Serve over rice--Serves 12-14 0 DEVILED CRABS Ida B, Sneider Yolks of 4 hard-cooked eggs; 2 Tbsp. flour 2 Tbsp. butter; 1 cup cream; 1 can crabmeat or 1 1/2 cups and 1 Tbsp. chopped parsley* Mix all ingredients, having rubbed the egg yolks fine — Season to taste and mix with bread crumbs (about 2 scant cups✪ Crabmeat Bake) --Place in a baking dish or crab shells--Bake in 375° oven for 30 minutes* YUM- -Yum — yum. 120 SHRIMP AND SCALLOPS CALOBRESE l'Tbsp. butter 3 cloves garlic 1 1/2 c. onion (chopped) 3/ 4 cup grated carrot 3 lg0 tomatoes , peeled , cored, and diced 3/4 cup beef broth 3 Tbsp0 lemon juice 4 tsp, sugar 2 tsp, salt 1/4 tsp, pepper 1/8 tsp0 crushed saffron (or bay leaf) 2 1/2 lbSo shrimp cleaned 2 lbs . scallops 1/2 cup chopped parsley 3 Tbsp0 flour 1/4 cup water Melt butter — Add garlic, onion and carrot — Cook over low heat for about 10 minutes-- Add tomatoes, broth, lemon juice, sugar, salt, pepper, and saffron--Cover and simmer gently for about 15 minutes--Add shrimp and parsley and simmer 10 minutes — Mix together the flour and water and stir into mixture- - Cook five minutes longer--Serve in soup plates with rice--Makes 8 servings, 358 calories per serving. 121 TUNA FISH CASSEROLE Elizabeth Starr 2 Tbspe butter 2 Tbspo flour 1 can mushroom soup 1 can sweet milk (measured in can from soup) Cook slowly until thickened . Cook medium size pkg0 of noodles in salted water , 10 minuteS“-Add 12 oz0 can tuna fish, 1 medQ bottle chopped olives✪ Tuna Fish Casserole--Mix noodles, olives, and tuna fish in casserole, dot with cheese — Bake for 45 minutes in slow oven--A little finely chopped onions added to this helps flavor- -Serves 6 to 8 people 3 TUNA WIGGLE CASSEROLE Avis Perisho Put in pan: 2 6 1/2 oz. cans of mushroom soup — Add 1 can milk 3 cans chunk style tuna fish — Drain 1 can of #303 can of peas — Add 1 slightly drained can or 2 oz, jar of pimento strips, 12 oz, pkg. of freshly cooked, unsalted noodles, 3 tsp. lemon juice over top — Put two sliced, hard-boiled eggs on top — For a crust on top, crush a 15 £ bag of potato chips✪ Tuna Wiggle Casserole and sprinkle on top of the eggs--Bake in oven until brown and bubbly — Serves 8 or 10 . 122