Super Oyster Stew
From Quaker recipes, 1954
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.
SUPER OYSTER STEW 2 tablespoons flour 1 pint oysters 1144 teaspoons salt Y% cup butter 1g teaspoon pepper 1 quart milk 2 tablespoons water Blend the first four ingredients and stir into 1 pint oysters and their liquor. Simmer oysters over very low heat till edges curl. Pour into 1 quart scalded milk. Remove pan from heat. Cover. Let stand 15 minutes to improve flavor. Add pats of butter. (Use %4 cup or % stick.) Reheat stew piping hot. Have tureen and soup plates hot. ELIZABETH R. POSTON (Mrs. Banks) 62 CASSEROLES AND SUPPER DISHES DEEP SEA TIMBALES OR LOAF 2 eggs, beaten Y% teaspoon celery salt 2 cups flaked tuna or salmon 1 teaspoon paprika (1 pound can) 1 teaspoon Worcestershire Y2 teaspoon salt sauce Ye teaspoon pepper 1 tablespoon lemon juice 1 cup Quaker oats, uncooked 14% cups milk Combine all ingredients thoroughly and place in 6 greased custard cups or greased loaf pan. Bake in moderate oven (350°) 50 minutes to 1 hour. Serve with mushroom sauce, tomato sauce, or a cream sauce to which one chopped hard-cooked egg has been added. (If canned salmon is used, substitute salmon juice for part of the milk). CASSEROLE OF SEA FOOD 3 hard-cooked eggs 4 tablespoons butter 1 cup tuna fish 4 tablespoons flour 2 cup shrimp 1 cup dry bread crumbs 1 cup crabmeat 1% cup butter, melted 1 cup mushrooms Salt and Pepper 1 cup diced American cheese 2 cups milk 1 teaspoon salt Arrange sliced eggs in bottom of buttered casserole. Cover with tuna fish, shrimp, crabmeat. Add mushrooms, cheese, salt. Make a white sauce of butter, flour, salt, pepper and milk. Pour over contents of casserole. Mix bread crumbs with 14 cup butter melted, sprinkle over top. Bake at 350° about 35 minutes. Serves 10. ANNIE HAUSER (Mrs. C. M.) ESCALLOPED OYSTERS Use crushed cracker crumbs, not too fine. Drain liquor from 1 quart oysters. Butter a deep dish and cover the bottom with crackers. Put in a layer of oysters, then a layer of crackers, then oysters. Season with salt and pepper and continue layers until dish is full. Finish with crackers covered with bits of butter. Pour over this three cups of hot milk. Bake in moderate oven about one-half hour. BESSIE SAUNDERS (Mrs. W. T.) ee er a 63 THE QUAKER Cook BOOK CORNED BEEF — CHINESE STYLE 1 large onion, chopped 1 can corned beef ¥%4 cup diced celery 142 cups cooked rice Ya cup green pepper, chopped Soy sauce Saute onions, celery and green pepper in a tablespoon cooking fat. Add cooked rice and mix well. Break up corned beef into mixture and mix. Add enough soy sauce to coat entire mixture. Serve hot. SHRIMP NEWBERG 1 pound cooked shrimp. Melt 2 tablespoons butter, stir in until blended 2 tablespoons flour, (may need more.) Stir in slowly 1 cup cream or milk. When sauce is thick, stir in 3 tablespoons tomato ketchup and % tablespoon Worcestershire sauce. Add shrimp to above mixture. Stir until they are well heated. Season with salt, paprika and a few grains of cayenne. Serve the shrimp in a grits ring or over rice. ANN MENDENHALL (Mrs. E. E. Jr.) TUNA CASSEROLE 6 ounces cooked noodles, Y2 cup grated cheese drained Butter 1 7-ounce can tuna Mushrooms or mushroom soup 1 7-ounce can green peas Cook noodles in salted water until tender. Drain. Mix tuna into noodles. Add peas also the juice. Brown mushrooms (small can) in butter and add to other mixture, using mushroom liquid or can use mushroom soup. Pour whole mixture into buttered casserole. Dot with butter, spread cheese over top. Bake 30 minutes to 1 hour at 350°. A square or oblong casserole requires less baking time. This dish with slaw and dessert makes a complete meal. EVELYN M. THOMPSON (Mrs. Blake) 64 CASSEROLES AND SUPPER DISHES RICE, TUNA FISH AND CHEESE CASSEROLE 2 tablespoons butter 2 cups natural American 2 tablespoons flour cheese, grated 2 cups milk 2 cups rice, cooked 2 teaspoon salt 1 7-ounce can tuna fish ¥Y2 teaspoon paprika 1% cup bread crumbs, buttered Make white sauce with butter, flour and milk. Add salt, paprika, cheese. In buttered casserole (2-quart) arrange layers of rice, tuna fish and sauce. Cover top with crumbs. Bake at 350° about 30 minutes. Serves 8-10. CATHERINE PARSONS (Mrs. J. S.) TUNA-RICE CASSEROLE 1 7-ounce can tuna 14 teaspoon salt 2 cups cooked rice Dash of pepper, if desired 142 cups whole milk Dash of onion salt if desired 1 large egg Combine the beaten egg, milk, rice, flaked tuna and seasonings. Pour in buttered casserole and bake 30 to 40 minutes at 350°, A good way to use left-over rice. Esta B. HAwortTH (Mrs. Cecil) TUNA FONDUE 5 slices of bread 3 eges 1 7-ounce can tuna fish 2 cups milk 14 cup grated cheese 1 teaspoon salt Cut crusts and cube bread. Cover bottom of casserole with bread and add the drained tuna. Sprinkle with cheese. Add remaining cubes. Beat eggs, add milk and salt. Pour over the tuna layers and bake in 350° oven for one hour. Serve with mushroom sauce if desired. Serves 6-8. SuE S. PARKER (Mrs. Allen) NN 65 THE QUAKER COOK BOOK ET NG A Bae 8 oe ee Yah ee Oe Oe OE Cer ree ADDITIONAL RECIPES iors TH ed, ii : ents iS) ‘i PITT Tanieteaey Ti | SUE — . ; SS} ee Cookies BROWN SUGAR COOKIES 2 cups brown sugar 1 teaspoon vanilla 1 cup shortening Y2 teaspoon salt 2 eggs 2 teaspoons baking powder 2 tablespoons water 1 teaspoon soda 312 cups flour Cream sugar and shortening. Add well-beaten eggs with water and vanilla. Sift in other ingredients. Knead dough well. Roll thin and cut in small cakes. Bake in quick oven. AGNES PARSONS (Mrs. D. H.) MARVELOUS BROWNIES 12 cup butter
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