Category Archives: Seafood and Shellfish

Oyster Bake

6 Replies

1 1/2 cups (10-ounce package) frozen chopped spinach, thawed at room temperature
2 medium carrots, sliced
2 teaspoons grated lemon rind
12 ounces drained canned oysters
1 cup skim milk
1/4 teaspoon imitation butter flavoring
2 drops hot sauce
Fresh spinach leaves

Combine spinach and carrots in baking dish. Sprinkle with lemon rind. Place oysters on top of vegetables. Combine skim milk, butter flavoring, and hot sauce; pour over oysters. Bake at 350°F (moderate oven) for 10 minutes, or until hot. Garnish with fresh spinach leaves. Divide evenly. Makes 2 dinner servings.

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

Herring Salad

1 Reply

herring_revised

Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: deep covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
4 large herring
2/3 cup white vinegar
4 peppercorns
2 bay leaves
1 small onion
1 cucumber
2 red-skinned eating apples
2/3 cup sour cream*
seasoning
lemon juice

Garnish:
parsley

*You can buy cartons sour cream or use yogurt or fresh cream plus 1 tablespoon lemon juice

1. Remove heads, intestines and backbones from herring, leave about 1/2 inch of bone at tail end.

2. Roll herring, start at the head end and secure rolls by piercing fish with backbone left at the tail end.

3. Put fish into casserole, add vinegar, peppercorns, bay leaves, and sliced onion with scant 2 cups water.

4. Cover dish with lid and bake for time and at temperature given.

5. Cool in the liquid, then drain.

6. Skin and dice cucumber.

7. Core apples, leave skin on. Cut half apple into slices, dice the remainder.

8. Mix diced apple and cucumber.

9. Mix with cream and seasoning.

TO SERVE: Arrange cucumber mixture on a long dish, place herring rolls on top, garnish with apple slices, dipped in lemon juice, and parsley.

TO VARY: Dice herrings after cooking, mix with diced apple, onion, cucumber, add 2 diced hard-cooked eggs, 1 small diced cooked beet, 3 diced sweet dill pickle. Put into mold and leave for 1 hour.

PRINTED IN CANADA ©Copyright Paul Hamlyn Ltd. 1967

Beef Chowder & Cauliflower-Tuna Ahoy

4 Replies

1 1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 10 3/4 ounce cans condensed cream of celery soup
2 16-ounce cans tomatoes, cut up
1 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon salt

Advance preparation: Cook beef, celery, onion, and green pepper till meat is browned; drain. Add condensed soup, undrained tomatoes and corn, the parsley and salt. Simmer, covered, 30 minutes. Cool quickly. Pour into freezer containers. Seal, label, and freeze.

Before serving: In saucepan heat soup, covered, about 30 minutes or till bubbly. Stir often. Add salt to taste. Makes 8 to 10 servings.

CAULIFLOWER-TUNA AHOY
(Pictured on Divider Card)

Advance preparation: In large covered saucepan cook 1 cup chopped onion in 2 tablespoons water. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain two 6 1/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, top with buttered crumbs and sprinkle with paprika. (Bake unfrozen casserole in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, 4 servings each.

© Meredith Corporation, MCMLXXX. All Rights Reserved. Printed in U.S.A.

That One Time I Fed Crazy Neighbor Dude Cat Food (Pieathalon 2019)

13 Replies

Every year I enter into Yinzerella’s (Dinner is Served 1972) pie contest. I start off really enthused for this project. I like pie. I also like submitting something quasi-fucked up for someone else to have to make. I love to submit stuff from Weight Watchers, because, well, they are invariably nasty. Like this year I offered up cherry pies that are made from cherries, gelatin, bread crumbs, and the tears of out of work carnies. Usually, in return, I get something edible. The other participants aren’t quite as evil mischevious as I am. Until now. Apparently, Kelly at Velveteen Lounge has decided it’s time I get my comeuppance. This year, I get to make a cat food pie. Thanks, Kelly.

Salmon CUSTARD Pie. Just let that sink in for a moment. I’ll wait.

Now, I’m not a fish girl. Well, lemme clarify that. I like the occasional fish stick or tuna sandwich, but other than that I have no interest in it. Let’s be honest, it smells funky. Ever had someone in your office heat up their fish lunch and thought about all the ways you could disembowel them? So, suffice to say, there’s no way in hell I would be taste testing this dish. So, who you gonna call? Crazy Neighbor Dude that’s who. He’s like Mikey. He’ll eat anything I offer him. Including baked cat food it would appear.

So, this nightmare starts with salmon. Correction, CANNED salmon. Because, of course, it does. Have you ever opened a can of salmon?

It’s slimy. It’s got all kinds of manky skin bits. And bones. Fucking bones. Why can’t they take those out? Whatever happened to work ethic? Would it be so hard to go the extra mile not to make me dig my fingers in nasty slimy fishy bits?

The green onions are about the only part of this recipe that doesn’t make me want to gag, and the smell of them cooking in butter does what it can to mitigate the stench of the canned salmon. Well, that and copious amounts of Lysol, bless its chemical-laden heart.

Toss all the ingredients together in a bowl. We’re all agreed that this looks like vomit. And it’s probably triggering your gag reflex as much as mine. Good times. Thanks, Kelly.

Toss into pie crust, bake. And text Crazy Neighbor Dude to come fetch.

His first question was “So, it’s like salmon, eggs and green stuff?” Nailed it in one Crazy Neighbor Dude!

So, I sent him on his merry way with his pie and went back to drinking and periodically spraying Lysol every time I got a whiff of fish. Then, my phone starts buzzing.

It’s entirely possible that I’m going to have to move. Thanks, Kelly.

Salmon Custard Pie Recipe is from the Farm Journal’s Complete Pie Cookbook Circa 1965

Pieathalon 2019 Participants
The Homicidal Homemaker
The Nostalgic Cook
Velveteen Lounge Kitsch-en
Vincent Price Legacy UK
Grannie Pantries
A Book of Cookrye
Retro Food for Modern Times
Dinner is Served 1972
Kitchen Confidence
Doctor Bobb’s Kitschen
Culinary Adventures with Camilla
Recipes 4 Rebels
Silver Screen Suppers

Fish Stick Favorites – Fish Stick Casserole

1 Reply

Fish Stick Casserole

1 package (5 ounces) precooked rice
3 tablespoons butter or margarine
1 small onion, minced
2 tablespoons minced green pepper
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 package (8 ounces) frozen fish sticks

Cook precooked rice as directed on package; place in a shallow baking dish. Set oven for hot, 400°.

Melt butter in a saucepan; add onion and green pepper. Cook until onion is soft but not brown. Add and stir in tomato sauce, sugar, vinegar, Worcestershire sauce and salt; cook and stir 5 minutes. Pour sauce over rice. Arrange fish sticks on top of rice. Bake 15 minutes, or until fish sticks are heated through. Makes 4 servings.

Fish Stick Favorites

Place the contents of 1 package (8 ounces) fish sticks on a cooky sheet. Sprinkle fish sticks generously with grated Cheddar cheese. Set oven for hot, 400°. Bake 15 minutes or until fish sticks are heated. Arrange fish sticks on a platter and serve with Tartar Sauce (See Index F), if desired. Makes 2 to 3 servings.

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

Prawn Stuffed Apples

2 Replies

Preparation time: 10 mins.
Main cooking utensils: bowl, wooden toothpicks

For 6 people you need:
6 red-skinned eating apples
lemon juice

Filling:
3 tablespoons thick mayonnaise
1 teaspoon tomato paste
dash Tabasco sauce
2 pickled cucumbers, finely sliced
4 stuffed olives, chopped
2/3 cup peeled prawns or shrimp
1 tablespoon chopped parsley

Garnish:
6 whole prawns or shrimp
6 stuffed olives

1. Cut off the tops of the apples, and scoop out the insides to hollow them.

2. Remove all core and pips and dice remaining flesh.

3. Sprinkle the apples with lemon juice to prevent discoloration.

4. Mix the chopped apple with all the other filling ingredients.

5. Just before serving, pile into the apple cases.

6. Decorate with prawn and a stuffed olive on a wooden toothpick.

TO SERVE: With a green salad.

TO VARY: Use same filling with addition of chopped celery or omit the olives and add extra chopped gherkins and a few capers instead.

PRINTED IN CANADA. © Copyright Paul Hamlyn, Ltd. 1967

Paper-wrapped Fish

1 Reply

paper_wrap_fish

INGREDIENTS:-
1 lb fish fillet (cod or garoupa)
2 ozs. cooked ham (chopped)
1 oz. celery (chopped)
A little parsley
Oil for deep frying

Seasoning:-
3/4 tsp. salt
1 tbsp. oil
1/2 tsp. sugar
1/2 tsp. sesame oil
2 tsp cornflour

For Wrapping:-
12 pieces of 6×6 inches greaseproof paper

METHOD:-
1) Cut fish fillet into pieces (about 1×2 inches), marinate with seasoning, mix in chopped ham and chopped celery.

2) Wrap two pieces of fish fillet, ham, celery and a little parsley with greaseproof paper into a small package.

3) Deep fry in hot oil for about 3-4 minutes. Arrange nicely on plate, Serve hot.

(Copyright Reserved)

Maionese di pesce alla Riccione (Fish mayonnaise Riccione style)

2 Replies

Preparation time 1 hour
Cooking time 20 minutes
To serving 4

You will need
1 lb. firm fish fille, e.g. halibut or sea bass
salt and pepper
olive oil
lemon juice
3 oz. shelled prawns
8 oz. mixed cooked vegetables, diced*
1/3 pint (U.S. 7/8 cup) mayonnaise (see Card No. 2)
8 anchovy fillets
1-2 sliced hard-boiled eggs
few stuffed olives
*peas, green beans, canned artichoke hearts, etc.

Put fish into oiled baking dish, sprinkle with salt, pepper, oil and lemon juice. Cover and bake at 375° F. or Gas Mark 5, for 20 minutes. Cool, discard skin and bones, chop fish coarsely. Add 1 1/2 oz. prawns, sprinkle with oil and salt; chill. Mix vegetables with a little oil, lemon juice and 2 mashed anchovy fillets, stir well; chill. Combine fish and vegetables; pile in a serving dish. Coat lightly with mayonnaise. Garnish with remaining prawns, eggs, anchovy fillets and stuffed olives.

Maionese (from Card No. 2)
Mayonnaise

Preparation time 15 minutes
Cooking time no cooking
To serve 4

You will need
2 egg yolks
1 level teaspoon salt
about 1 dessertspoon lemon juice
about 1/4 pin (U.S. 5/8 cup) olive oil
All ingredients for mayonnaise should be at room temperature.

Carefully separate the egg yolks and put into a small basin standing on a non-slip surface. Add the salt and 1 teaspoon of lemon juice and mix thoroughly with a small wooden spoon or wire whisk. Start adding the oil drop by drop stirring vigorously all the time. As soon as the sauce begins to thicken increase the flow of oil to several drops at a time and finally thin thread, stirring continuously. If the sauce becomes too thick add a few drops of lemon juice or water. The final sauce should be thick and shiny.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968

Creamed Finnan Haddie

Leave a reply

2 pounds finnan haddie (or smoked haddock or cod)
Water
6 tablespoons butter or margarine
2 tablespoons minced onion
2 tablespoons minced green pepper
2 tablespoons minced pimiento
1 teaspoon paprika
6 tablespoons flour
2 cups milk

Wipe finnan haddie with a clean, damp cloth and put in a sauce pot. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork. Then, lift it out and rain, reserving the liquor. Coarsely flake fish with a fork and set aside.

Melt butter in a large skillet. Add onion, green pepper and pimiento and cook over low heat, stirring occasionally, until onion is tender but not brown. Remove from heat. Blend paprika and flour into onion mixture. Measure 1 1/3 cups of the reserved liquor and combine with the milk. Slowly add and stir into flour mixture. Place over medium heat and cook about 5 minutes, stirring constantly, until thickened. Add the flaked fish and stir gently; heat thoroughly. Serve garnished with parsley, if desired. Makes 6 to 8 servings.

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

Fish House Punch (Striped Bass with Spinach Stuffing)

1 Reply


4 quarts water
1/2 cup white wine vinegar
3 Tablespoons salt
3 carrots, chopped
1 large onion, chopped
4 stalks celery, chopped
2 bay leaves
1/4 cup chopped parsley
2 pounds spinach
1/2 pound mushrooms, chopped
1/4 cup (1/2 stick) butter
1 whole striped bass, 7-8 pounds (or salmon, if bass is out of season)

Combine water, vinegar, salt, carrots, onion, celery, bay leaves, and parsley in Dutch oven; bring to boil and simmer 20 minutes.

Carefully wash and devein spinach and cut into julienne (thin strips); sauté spinach and mushrooms in butter until mushrooms are tender. Rinse bass lightly with cold water; stuff with spinach-mushroom mixture; wrap in double thickness cheesecloth and tie tightly at both ends.

Place bass in large fish poacher or roasting pan; pour broth over fish, covering fish by at least 2 inches. Bring to boil and simmer, covered, 30 minutes. Remove from heat. Let fish rest in broth; cool and chill.

Unwrap bass from cheesecloth; peel off skin and place on serving platter. Serve with Green Mayonnaise (card 234); if desired, glaze with red madrilène (card 62)*.

Yield: 10-12 servings
(Pictured – Salmon with Spinach Stuffing)

*2 cans (10-oz size) tomato madrilène. If canned tomato madrilène is not available, make your own: Dissolve 2 packages unflavored gelatin in 1 cup water; heat 3 cups chicken broth in saucepan; stir in 4 tablespoons tomato paste; bring to low boil. Stir in gelatin. Flavor to taste with salt and hot sauce; cool and chill until jelled.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.