Category Archives: Seafood and Shellfish

Deviled Salmon

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deviled_salmon

Deviled Salmon

1 1/2 cups evaporated skimmed milk
8 ounces drained, canned salmon
4 medium eggs, hard-cooked, and sliced
1/2 cup sliced mushrooms (4-ounce can), drained
1/4 cup bouillon
1 tablespoon dehydrated onion flakes
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon black pepper
Dash of cayenne pepper
Diablo Croutons (below)

Combine all ingredients, except Diablo Croutons, in a saucepan. Cook over low heat, 10 minutes. Just before serving, stir in Diablo Croutons (see recipe below). Divide evenly. Makes 4 luncheon servings.

Diablo Croutons

4 slices whole-wheat bread
2 tablespoons tomato juice
1/2 teaspoon garlic

Brush bread with tomato juice; sprinkle with garlic salt. Cut into cubes. Bake at 350°F (moderate oven), until cubes are browned, about 10 minutes. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. All rights reserved. Printed in U.S.A.

Salmon Crisp Crumble

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salmon_crisp_crumble

Cooking time: 20-30 mins.
Preparation time: 10 mins.
Main cooking utensil: 1-quart ovenproof dish
Oven temperature: 325-350°F.
Oven position: just above center

For 4 servings you need:
about 4 cups potato chips
1 tablespoon butter
1/4 cup flour
7 1/2 oz can salmon
10 1/2 oz can condensed tomato sopu
1/3 cup cooked peas
seasoning

1. Crush potato chips by gentle pressure with the fingers.

2. Rub butter into flour and add crushed potato chips

3. Flake the salmon, blend with soup and peas.

4. Season to taste.

5. Turn into dish, sprinkle the potato chip mixture over top.

6. Bake until heated through.

TO SERVE: As an hors d’oeuvre or light snack.

TO VARY: Add cooked white fish to the soup instead of salmon.

TO STORE: Serve as soon as possible after cooking.

Salmon au gratin: Put flaked salmon mixed with a little thick sauce into scallop shells or individual dishes. Top with a layer of crumbled potato chips, grated cheese, and a little cayenne pepper. Put under the broiler for a few minutes until the topping is hot. Alternatively, add a little curry powder to the sauce and omit the cheese for the topping- use just the potato chips.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Plaice and Cucumber Rolls

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plaice_cucumber_rolls

Cooking time: 20 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish with lid, saucepan
Oven temperature: 375°F.
Oven position: center

For 4 people you need:
8 medium-sized plaice or flounder fillets
juice of 1 lemon
1 cup chopped cucumber
about 1/4 cup chopped sweet dill pickle
about 1/4 cup chopped capers
1 tablespoon vinegar
seasoning

Thin sauce:
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/4 cups milk
seasoning
2/3 cup dry white wine

Garnish:
prawns or shrimp
watercress

1. Put the fillets onto a pastry board.

2. Squeeze a little lemon juice over each fillet.

3. Mix cucumber, sweet dill pickle, capers, vinegar, rest of lemon juice, and seasoning together.

4. Roll fillets with cucumber mixture inside, lift carefully into greased baking dish.

5. Cover with lid or foil, bake until tender.

6. Make sauce by heating butter in pan.

7. Stir in flour, away from heat, cook roux over low heat for 3 minutes.

8. Gradually stir in cold milk, seasoning and wine.

9. Bring to boil, cook until thickened.

10. Lift fish rolls onto hot serving dish. Spook a little of the sauce over each, serve remainder in a sauceboat.

11. Garnish with prawns or shrimp, and watercress.

TO SERVE: Hot, as above, or cold with mayonnaise.

TO VARY: Use fillets of sole or whiting.

TO STORE: For a limited time only, covered in the refrigerator.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Impromptu Party Seafood

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impromptu_party_seafood_jpg__2370×4010_

Crunchy Rice Ring (below)
2 cans (10 3/4 ounces each) condensed cream of shrimp soup
3 cans (4 1/2 ounces each) deveined small shrimp, rinsed and drained*
1 can (6 1/2 ounces) tuna, drained and broken into chunks
1 jar (2 ounces) sliced pimiento, drained
1/4 cup apple cider

Prepare Crunch Rice Ring. Heat soup, shrimp, tuna, pimiento and cider just to boiling in 2-quart saucepan over medium heat, stirring occasionally. Serve with Crunch Rice Ring. 8 TO 10 SERVINGS.

*1 can (7 ounces) fish flakes can be substituted for 1 can of the shrimp.

CRUNCHY RICE RING

4 1/2 cups water
2 cups uncooked regular rice
2 tablespoons butter or margarine
2 teaspoons salt
1 can (8 ounces) water chestnuts, drained and sliced

Heat water to boiling in 2-quart saucepan. Stir in rice, butter and salt; reduce heat. Cover and simmer until water is absorbed, about 25 minutes.

Stir in water chestnuts. Grease 6-cup ring mold or coat with vegetable spray-on for cookware. Pack rice mixture lightly in mold. Let stand 2 minutes. Unmold on serving platter.

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

Mexican Shrimp-Orange Salad

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mexican-SHRIMP

1 head romaine lettuce
LIME DRESSING (below)
2 small oranges, peeled and sliced
1 1/2 pounds cooked shrimp
8 ounce thinly sliced red onion

Line platter or shallow salad bowl with romaine leaves. Place Lime Dressing in bowl in center of platter; surround with orange slices. Arrange shrimp and onion slices alternatively around oranges. Just before serving, pour dressing over salad. Divide evenly. Makes 4 dinner servings.

LIME DRESSING

1 teaspoon unflavored gelatin
2 tablespoons cold water
1 teaspoon salt
1/2 cup boiling water
1 cup lime juice
1/4 teaspoon grated lime rind
1/4 teaspoon hot sauce
Sliced limes, to garnish

Sprinkle gelatin over cold water to soften. Add salt and water; stir until gelatin dissolves. Let stand 15 minutes. Stir in lime juice, lime rind, and hot sauce. Refrigerate until mixture is slightly thickened. Just before serving, stir well with fork or wire whisk. Garnish with lime slices. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Shrimp Singapore – Curry Sauce

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shrimp_singapore

Shrimp Singapore

4 firm bananas
Melted butter or margarine
Salt
1 pound fresh shrimp, cleaned and cooked
2 cups hot cooked rice
Curry Sauce, at right

Set oven for moderately hot, 375°, and grease a shallow baking dish. Peel bananas; cut in half, crosswise, and arrange in the dish. Brush with melted butter; sprinkle lightly with salt. Bake 15 to 18 minutes or until bananas are fork tender.

Meanwhile, place shrimp in the top of a double boiler; heat over hot water. When hot, place shrimp on a bed of cooked rice and arrange cooked bananas around edge. Pour part of the Curry Sauce on top; serve remainder on the side. Makes 4 servings.

Curry Sauce

6 Tbsp. butter or margarine
1/2 cup all-purpose flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
2 1/2 cups hot chicken consommé or stock

Melt butter or margarine in a saucepan. Remove from heat. Add flour, curry powder, salt and pepper and stir until smooth. Slowly stir in hot consommé or stock. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups sauce.

NOTE: Chicken bouillon may be substituted for the chicken consommé. Omit salt from the recipe and dissolve 2 chicken bouillon cubes in 2 1/2 cups boiling water.

Published by – COOKINDEX- Division of H.S.Stuttman Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Tuna on Toasted English Muffins

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tuna_on_toasted_english_muffins

2 cups cream sauce, homemade or canned
2/3 cup mayonnaise
2 tbsp. chili sauce or catsup
salt and pepper
4 medium-sized tomatoes, peeled, seeded, cut into small pieces
4 hard-cooked eggs, cut in quarters
1/2 cup sliced water chestnuts
1 13-oz. can tuna, drained, separated into chunks
6 English Muffins

Heat cream sauce, add mayonnaise and chili sauce; blend thoroughly. Season to taste with salt and pepper. Add tomatoes, eggs and water chestnuts. Fold in tuna. Pour into 2-qt. casserole. Cover, bake at 325°F for 30 min.; uncover, bake 5 min. more. Serve on toasted split English Muffins. Makes 6 servings.

Suggested Menu and Preparation Schedule
Tuna on Toasted English Muffin
Grapefruit Tossed Salad/Lemon-Oil Dressing
Gingerbread with Lemon Glaze

Early in the day or the day before make or buy Gingerbread.
**4:00pm  Prepare Ingredients for Tuna Casserole
*4:30         Prepare Salad Greens. Refrigerate.
*4:45         Section Grapefruit. Refrigerate.
  5:00        Assemble Tuna Casserole
  5:25        Bake Tuna Casserole in Preheated Oven
  5:45        Toast Split English Muffins. Keep Warm.
  5:50        Toss Salad with Lemon and Oil Dressing
  6:00        Bon Appetit! Enjoy Your Dinner!
After dinner serve Gingerbread with Lemon Glaze.

*May be prepared earlier and refrigerated
**These may be prepared earlier in the day and stored separately in covered containers in the refrigerator.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions Inc. All Rights Reserved.

Dressed Lobster

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dressed_lobster

Preparation time: 15 mins.

For 2 people you need:
1 medium sized hen or cock lobster

Garnish:
lettuce
watercress
small piece cucumber
1-2 tomatoes

1. To judge a good lobster it should fee heavy for its size. If it is large but unexpectedly light, it is full of water.

2. Split the lobster down the center, remove the dark intestinal vein which runs up the side of the body and the stomach at the top. Break the large claws, flake the meat and arrange this either on the lettuce and watercress or on top of the body of the halved lobster.

3. Break the tiny claws away from the lobster body and arrange these as shown in the picture as a garnish.

4. Slice cucumber and tomato thinly. Arrange on the lobster.

TO SERVE: Cold with mayonnaise.

TO VARY: The lobster meat may be removed from the shell and poled neatly on the bed of salad.

TO STORE: Shellfish deteriorates very quickly, so store in the refrigerator for a limited time.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Seafood Mousse II

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seafood_mousseII

1 1/2 cups cooked shrimp, crab or lobster meat cut in small pieces
1 cup finely chopped celery
1/3 cup finely chopped green pepper
2 tbsp grated onion
1 tsp salt
3 tbsp lemon juice
1 tbsp Worchestershire [sic] sauce
1/4 tbsp Tabasco pepper sauce
1 can (10- 1/2 oz) tomato soup
1 8-oz pkg cream cheese
3 envelopes unflavored gelatin
1 cup cold water
1 cup mayonnaise

Combine fish, celery, green pepper, onion, salt, lemon juice, Worcestershire sauce and Tabasco; mix well. Let stand to blend flavors. Combine tomato soup and cream cheese in top of double boiler. Heat over boiling water, stirring until cheese is melted. Soften gelatin in water for 5 minutes, add to soup mixture; stir until dissolved. Remove from heat. Cool. When mixture begins to thicken, blend in mayonnaise. Stir in fish mixture. Turn into greased 1 – 1/2 quart mold. Chill until set. Garnish with watercress or chicory. Serve with mayonnaise. Makes 6 servings.

SUGGESTED MENU AND TIME TABLE

Cup Bouillon
Seafood Mousse with Grapefruit, Avocado, and Cherry Tomatoes
Celery Amandine
Dutch Crunch Rolls
Lemon Pie Tarts
Coffee or Tea

The day before make Lemon Pie Tarts or buy the frozen variety and bake them in the morning.
*8:00am     Prepare Seafood Mousse. Chill
 11:00    Prepare Grapefruit sections. Wash Tomatoes. Chill.
 11:30    Prepare Celery Almandine
 12:15    Heat Bouillon. (Use canned bouillon)
 12:20    Heat Dutch Crunch Rolls
 12:25    Slice Avocado
 12:30    Luncheon is served

After luncheon serve Lemon Pie Tarts sprinkled with confectioners [sic] sugar.

*May be prepared the day before and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions Inc. All Rights Reserved.

Ladies’ Seafood Thermidor

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ladies_seafood

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.