babyneed




Salmon Loaf

Remove skin and bones from salmon and mash fine. Melt butter in milk and add bread crumbs and seasonings. Combine with the fish and add the well beaten eggs. Pack into a buttered baking dish, place in pan of hot water and bake for 1 hour at 350 ° Turn out onto platter and cover with White Sauce, substituting the liquid from the salmon for an equal portion of the milk in making the sauce.

Medium White Sauce.
Scald the milk. Melt the butter in a sauce pan over low heat. Add flour, stirring constantly. Stir in the hot milk gradually and cook, stirring constantly, until the mixture thickens. If lumpy, beat well with rotary beater. Season and serve hot.

Pickled Herring (marinated)

Soak herring in cold water overnight, drain and remove entrails, reserving the milt. If desired, skin and bone the fish, separating into two fillets. Place the herring in crock in layers, with sliced onions and lemons, pieces of bay leaves, mustard seed and peppercorns. Boil water, vinegar and sugar and set aside to cool. Mash the milt, add enough vinegar mixture to thin, drain through sieve, add the rest of the vinegar mixture and pour over herring to cover. A large grated apple may be added. Cover jar and let stand in the refrigerator 4 to 6 days. Will keep a long while if refrigerated. Serve with boiled potatoes.

Tuna Pie

Melt butter, add green peppers and onions and cook until onions are golden brown. Add flour and salt and cook until well blended; add milk slowly, stirring constantly until thick and smooth. Add tuna and lemon juice; put in greased baking dish and cover with cheese whirls. Bake in a hot oven, 450° for about 30 minutes or until browned.

Cheese Whirls


Toss flour, baking powder, salt and paprika to blend. Cut in shortening until mixture is like cornmeal. Add milk, stir to make firm dough. Knead on floured board for 30 seconds. Roll out in sheet 8"x12", sprinkle with grated cheese and chopped pimento. Roll like jelly roll, cut into 8 slices, flatten slightly and bake in very hot oven at 450° for about 30 minutes or until golden brown.

Baked Trout

Lay the clean fish in pan and add tomatoes, onion and celery. Sprinkle with flour and dot with butter, and bake in a moderate oven at 350° for 30 minutes. Strain sauce, heat in double boiler, thicken with egg yolk mixed with the cream, add Worcestershire sauce. Pour over fish and serve immediately.

Red Snapper with Tomato Sauce

Clean fish and season with salt and pepper. Place onions, carrots, celery and parsley in kettle with water. Boil 10 minutes and reduce heat. Add fish, whole or in slices, and the butter and tomato purée. Simmer until flesh is firm and separates easily from bone. Remove skin and bones and transfer fish to platter. Strain liquid, add flour mixed with the cream, cook until smooth. Or omit cream and thicken sauce by stirring gradually into the well beaten yolks of 2 or 3 eggs. Pour over fish, garnish with chopped parsley and serve hot.

Baked Seafood Newburg

Combine cream sauce, seasonings, lemon juice and sherry; mix well. Add oil from tuna, tuna broken into chunks, and drained shrimp and crab meat. Mix lightly. Place in a greased baking dish. Mix crumbs and melted butter. Sprinkle in a border around edge of dish. Bake at 425° for about 20 minutes until mixture is boiling.

Creamed Lobster

Melt butter, add onion, pepper, parsley, pimento and mushrooms; stir and cook for 10 minutes. Sprinkle with flour, stir, gradually add 2 cups of milk, and cook 10 minutes, stirring until smooth and thick. Add lobster and seasoning, heat gently. Add remaining milk to beaten yolks, and just before serving, add to the lobster mixture. Heat without boiling and serve at once in heated patty shells.

Patty Shells
Chill all utensils and ingredients. Wash the butter and divide into three parts and shape each into a thin oblong pat. Wrap two of these in wax paper and place in refrigerator; work the other butter pat into the flour, with fork or pastry blender. Add ice water, using as little as possible to make a smooth paste; toss the paste on floured board, knead just enough to form a ball shape; pat and roll out 1/4" thick, keeping paste a little wider than long and corners square. Lay 1 part of the butter on the paste, dredge very lightly with flour; fold over the paste so as to enclose the butter; roll up like a jelly roll; pat and roll out 1/4' thick; chill. Add remaining butter and roll out as before. Fold as before and chill 30 minutes; roll out 4 or 5 times with gentle strokes from center out. Paste should be ice cold, and the oven extremely hot, 500°; turn the pan frequently so that puff paste may rise evenly. When well risen, reduce the heat gradually to 350° and continue baking until lightly browned. Used for pies, patties, vol au vents, and tarts.

Shrimp Creole in Casserole

Cook shrimp, shell, devein and dice. Combine with mushrooms, peas, tomatoes cloves, bay leaf, ketchup and onion. Bake in buttered casserole in moderate oven, 350° for 30 minutes.

Oysters Rockefeller

Open oysters and leave them on the bottom shell. Mix the parsley, onion tops, spinach, seasonings and lemon juice well with the butter. Put some of this mixture on top of each oyster. Top with bits of bacon. Set shells in heavy pie plate filled with heated rock salt and bake 5 minutes in a moderate oven at 350° until the oysters swell. Serve at once.

Deviled Crab Meat

Mix the first 4 ingredients and heat over water; add the remaining ingredients. Heat thoroughly and serve on toast or in rice or noodle ring.

DARLA'S IMPERIAL CRAB

Remove all cartilage from crabmeat. In medium size sauce pan, melt margarine or butter, mix in flour. Slowly add half&half, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion, green pepper, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt, pepper and Old Bay seasoning. In another pan, heat margarine or butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins (or greased 1-quart casserole). Sprinkle paprika or Old Bay over top. Bake at 450 degrees F. until hot and bubby and lightly browned (or golden) on top, 10 to 15 minutes. Remove from oven promptly. Makes 4 servings.



468promo1.gif
Back to Recipe Index




©1997 Internet Graphics