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Ladies’ Seafood Thermidor

July 1, 2014


2 cans (4 ounces each) sliced mushrooms
2 tablespoons butter or margarine
4 cans (about 10 ounces each) condensed cream of shrimp soup
2 cans (7 1/2 ounces each) crabmeat, drained and cartilage removed
4 cans (4 1/2 ounces each) shrimp, drained
2 cans (5 ounces each) lobster, drained and broken apart
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne red pepper
1/4 cup sherry
Crisp Croustades (below)

In Dutch oven or roasting pan, cook and stir mushrooms (with liquid) in butter until heated through. Stir in remaining ingredients except sherry and croustades. Heat to boiling, stirring constantly. Stir in sherry. Serve over croustades. 12 servings.

Crisp Croustades

Heat oven to 375°. Cut 3 unsliced loaves sandwich bread into 2-inch slices. With cookie cutter or cardboard pattern, cut slices into rounds. Cut out center of each round, leaving 1/2 inch thick wall on bottom and sides. Brush tops and sides or rounds with melted butter or margarine. Bake on ungreased baking sheet 12-15 minutes or until golden. About 15 croustades.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Scalloped Potatoes & Tongue

June 16, 2014


2 to 2 1/2-pound fresh beef tongue
1 tablespoon salt
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
4 cups pared,thinly sliced potatoes
1/2 cup finely chopped onion
1 1/2 cups hot milk
1/4 cup Dijon mustard

Wash tongue well. Place in a large kettle with 1 tablespoon salt and water to cover. Bring to a boil; skim foam. Lower heat, cover and simmer 3 hours. Drain, reserving 2 tablespoons cooking liquid. Cover with cold water to cool, drain and peel off skin. Slice thin and set aside.Preheat oven to 350°. Melt butter in a saucepan over low heat; blend in flour, 1 teaspoon salt and pepper. Cook over low heat, stirring, until mixture is thick and bubbly. Slowly add milk; stir and heat to boiling. Arrange 1/2 potatoes in a greased casserole and top with 1/2 the onion, 1/4 teaspoon dill and 1/2 the white sauce. Repeat with remaining ingredients. Cover and bake 30 minutes. Uncover and bake 60 minutes longer until potatoes are tender (20 minutes before the end of the cooking time, mix reserved liquid with mustard, brush over tongue slices and arrange tongue on top of potatoes.)

Serves 6 to 8
Preparation time: 3 1/2 HR.
Approximate calories per serving… 315

Tomato Juice
Scalloped Potatoes and Tongue
Cointreau Glazed Carrots
Zucchini Salad
Strawberry Sundae

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Apple Filling/Apple Crisp

June 15, 2014


Apple Filling

2 1/2 cups granulated sugar
2 cups packed light brown sugar
1 cup cornstarch
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1/2 quarts water
2 tablespoons lemon juice
6 quarts thinly sliced pared tart apples (about 7 1/4 pounds)
6 Quart jars

Mix sugars, cornstarch, salt, cinnamon and nutmeg in 4-quart Dutch oven; stir in water. Heat to boiling, stirring frequently; reduce heat. Cook stirring constantly, until thickened and bubbly, about 5 minutes. Stir in juice.

Pack hot jars 1/2 full with apple slices. Pour on enough hot syrup to cover slices; remove air bubbles with rubber scraper. Continue packing jars 1/3 at a time with apple slices and syrup. When filled within 1 inch of tops, seal. Process in boiling water bat 20 minutes. 6 Quarts.

Apple Crisp

1 quart Apple Filling (above)
3/4 cup oats
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter of margarine softened

Heat oven to 375°. Spread Apple Filling in greased baking dish. 8x8x2 inches. Mix remaining ingredients; sprinkle on filling. Bake 35 minutes. 6 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Double Buns

June 5, 2014


Preparation time: 15 min.
Rising time: about 1 1/4 hrs.
Baking time: 12 to 15 min.
Oven temperature: 400°F

These attractive little breads are actually rich rolls. The Mennonites traditionally serve them at weddings, usually accompanied by cheese and coffee.

For 18 buns you will need:

1 pkg. active dry yeast
1 Tbsp. sugar
1 tsp. salt
3 1/2 to 4 cups unbleached flour
1 1/4 cups milk
1/4 cup water
1/2 cup butter or margarine

Tips: If you wish you can brush rolls with mixture of egg yolk mixed with 1 Tbsp. water before baking.


1. In large bowl, mix yeast, sugar, salt and 1 1/2 cups of the flour.

2. In saucepan, combine milk, water, and butter. Heat until very warm – 105°F to 115°F (butter need not melt).

3. Gradually add to dry ingredients. Beat at medium speed for 2 min. Add 1/2 cup flour. Beat at high speed for 2 min. Stir in enough more flour to make a soft dough.

4. Turn out onto lightly floured surface. Knead for 5 min. or until smooth and elastic. Put onto oild bowl, turning to oil top. Cover with plastic wrap. Let stand in warm place for 45 min. or until doubled.

5. Punch down. Turn out onto floured surface. Shape two-thirds of dough into 18 2-inch balls. Arranged on greased baking sheets. Shape remaining dough into 1-inch balls. Put 1 small ball in center of each larger ball. Press down to seal.

6. Let rise in warm place for 20 to 30 min. or until light.

7. Bake at 400°F for 12 to 15 min. or until well browned. Remove to wire racks to cool.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Garden Salad Mold

May 30, 2014


Preparation time: 20 to 25 min.
Chilling times: 2 hrs. or overnight

The fresh flavors of cucumbers, green peppers, green onions and celery are combined together in an easy make-ahead salad that can be molded into attractive individual salad molds.

For 4 servings you will need:
1pkg. (3 oz.) lemon-flavored gelatin
1/2 tsp. each dried chervil and tarragon leaves
1 cup boiling water
1 cup sour cream
2 Tbsp. tarragon-flavored vinegar
1/4 tsp. salt
3/4 cup finely diced celery
1/2 cup finely diced radishes
1/2 cup finely diced cucumbers (pared and seeded)
1/4 cup each finely diced green pepper and green onion
Lettuce to line plates
Paprika Dressing (recipe follows)

Paprika Dressing: In saucepan, heat 1/2 cup sugar and 1/4 cup lemon juice just until sugar is dissolved. Add 1 tsp. celery salt, 1 tsp. paprika, 1 tsp. Dijon-style mustard and 1/2 tsp. grated onion. Slowly add 1 cup salad oil while beating until dressing is thick. Makes 1 1/2 cups.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients and use a 6 to 8-cup mold.


1. In mixing bowl, stir lemon gelatin with chervil and tarragon. Add boiling water. Stir until gelatin is dissolved.

2. Cool in refrigerator or over ice until syrupy. Stir in sour cream, vinegar and salt. Fold in vegetables.

3. Pour into 4 lightly oiled individual molds or a 3 to 4-cup mold. Cover and chill 2 hrs. or overnight.

4. Unmold onto individual serving plates or large platter lined with lettuce. Serve with Paprika Dressing.

Good served with: Summer picnic menus or patio barbecue meals.

©MCMLXXXIV My Great Recipes All Rights Reserved. Printed in Holland.

Cucumber-Yogurt Salad

May 21, 2014

Preparation time: 15 min.
Chilling time: 30-45 min.

This particular cucumber salad originated in Europe but it almost as popular in our country. A delight for a weight-watcher since cucumbers are very low in calories.

For 4 servings you will need:

3 cucumbers, about 8 inches each
2 Tbsp. salt
Cold water
1 cup natural yogurt or sour cream
1 Tbsp. fresh lemon juice or 1/2 Tbsp. cider vinegar
1/2 tsp. lemon pepper or freshly ground pepper
Chopped fresh chives, dill or parsley for garnish, optional.


1. Wash and peel cucumbers, Cut into wafer-thin slices. Put into a bowl.

2. Sprinkle with salt. Cover and let stand in refrigerator for about 30 min.

3. Rinse cucumber in very cold water, preferably with some ice cubes. Drain. Chill again.

4. Meanwhile mix yogurt or sour cream with lemon juice or vinegar.

5. Place cucumber in serving bowl. Top with yogurt mixture. Sprinkle with lemon pepper or ground pepper. Garnish with chives, dill or parsley, if you like.

Tips: When buying always look for firm, crisp and well shaped cucumbers with a bright green color.

For 2 servings: Half of the ingredients

For 8 servings: Double the ingredients

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Chip ‘N Granola Bars

May 15, 2014


1/3 cup shortening
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) semisweet chocolate chips
1 cup granola (any flavor)

Heat oven to 375°. Grease baking pan, 13 x 9 x 2 inches. Mix shortening, butter, sugars, egg and vanilla thoroughly. Stir in remaining ingredients. Spread dough in pan. Bake until light brown, 20 to 25 minutes. Cut into 3 x 1 1/2 inch bars. 2 Dozen Bars.

* If using self-rising flour, omit baking soda and salt.

Chip ‘n Nut Bars: Substitute 1 package (4 ounces) shelled sunflower nuts for the granola.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.


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