Shad Tropicana – Broiled Shad

Broiled Shad

Select a shad weighing about 4 pounds. Have the fish dealer split and bone it. Wash fish thoroughly and pat dry with paper towels. Place the split, boned shad on a well greased broiler pan. Brush the fish with melted butter or margarine and sprinkle with salt and pepper. Broil fish, 3 to 5 inches from the heat, without turning, 8 to 10 minutes or until fish flakes easily with a fork. Remove to a heated platter. Garnish with parsley and lemon wedges. Makes 4 servings.

Shad Tropicana
Prepare Broiled Shad above. Halve 3 slices of bacon. Fry bacon strips in a skillet until crisp. Drain bacon well on paper towel; keep warm. Peel and slice 2 medium-size bananas; dip slices in bacon fat. About 2 minutes before removing shad from broiler, arrange banana slices in a row on top of fish. Finish broiling fish. Remove fish carefully with a broad spatula or pancake turner to a hot platter. Garnish with bacon, lemon wedges and parsley. Makes 4 servings.

Salmon-Tuna Pie

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2 beaten eggs
1/2 cup milk
3 cups soft bread crumbs (4 slices bread)
2 tablespoons chopped onion
2 tablespoons butter or margarine, melted
1 teaspoon salt
1 16-ounce can salmon, drained, boned, and finely flaked
1 61/2 – or 7 ounce can tuna, drained, and finely flaked
Packaged instant mashed potatoes (enough for 4 servings)
1 egg
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/4 cups milk
1 teaspoon sugar
3/4 teaspoon dried dillweed
1/3 cup dairy sour cream
1 tablespoon lemon juice

In a bowl combine the 2 beaten eggs, 1/2 cup milk, bread crumbs, onion, 2 tablespoons butter or margarine, and 1/2 teaspoon of the salt till crumbs are moistened. Add salmon and tuna; mix thoroughly. Turn fish mixture into a greased 9-inch pie plate. Prepare the instant potatoes according to package directions, omitting the milk. Beat the remaining egg into the potatoes. Spoon around edge of pie. Bake in 350° oven for 30 to 35 minutes.

Meanwhile, in saucepan melt the remaining 2 tablespoons butter or margarine. Blend in the flour. Stir in the 1 1/4 cups milk, the sugar, dillweed, and remaining 1/2 teaspoon salt. Cook and stir till mixture is thickened and bubbly. Combine the sour cream and lemon juice. Stir about 1/2 cup of the hot mixture into sour cream mixture; pour this mixture back into the hot mixture. Stir constantly over low heat just ill heated through. Do not boil. Serve warm sauce over wedges of fish pie. Makes 6 servings.

Peanut Butter Soup

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6 cups water
2 pounds beef bones
1 medium onion, chopped (about 1/2 cup)
4 peppercorns
2 cardamom seeds
1/2 cup creamy peanut butter
1 1/2 teaspoons salt
1 1/2 teaspoons lemon juice
1/4 teaspoon red pepper sauce
2 tablespoons snipped chives
1/4 cup chopped salted peanuts

Heat water, beef bones, onion, peppercorns and cardamom seeds to boiling in 3-quart saucepan; reduce heat. Cover and simmer 1 1/2 hours. Refrigerate several hours; skim off fat.

Strain stock, discarding bones, onion and seasonings. Gradually beat 1 cup stock into peanut butter; stir into remaining stock. Stir in salt, lemon juice and pepper sauce. Cook over low heat, stirring occasionally, 15 minutes. Sprinkle each serving with chives and peanuts. 6 servings (about 3/4 cup each).

Short-cut Peanut Butter Soup: Substitute 2 cans (14 ounces each) condensed beef broth and 1 teaspoon onion salt for the stock and salt; omit refrigeration step. 4 servings.

This is a version of the popular African Shorba.

No Fuss Tuna Dishes

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CREAMY VEGETABLES WITH TUNA

1 package (8 ounces) frozen mixed vegetables with onion sauce
1/2 cup water
1/4 cup dry white wine
1 tablespoon margarine or butter
1 can (6 1/2 ounces) tuna, drained and flaked
2 English muffins, split and toasted
Shredded Cheddar cheese

Heat frozen vegetables, water and wine to boiling in covered 10-inch skillet. Remove from heat. Stir until sauce is smooth. Stir in margarine and tuna. Heat over low heat, stirring constantly, until hot and bubbly. Place muffins cut sides up on ovenproof platter. Spoon mixture over muffins; sprinkle with cheese. Set oven control to broil and/or 550°. Broil muffins 5 inches from heat until cheese is melted through. 2 servings.

TUNA-BROCCOLI CASSEROLE

1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (6 1/2 ounces) tuna, drained
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 soup can milk
3/4 cup crushed whole wheat flake cereal (about 2 cups uncrushed)
2 tablespoons margarine or butter, melted
1/8 teaspoon seasoned salt

Place broccoli in ungreased 1 1/2-quart casserole; top with tuna. Mix soup and milk; pour over tuna. Mix remaining ingredients with fork; sprinkle over soup mixture. Cook in 450° oven until bubbly around edge, about 20 minutes. Let stand 5 minutes before serving. 4 to 6 servings.

Hot Crabmeat-Avocado Salad

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1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-cooked eggs, chopped
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
Lemon juice
Salt
3 tablespoons dry bread crumbs
1 teaspoon melted butter
2 tablespoons slivered almonds

Heat oven to 400°. Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise. Cut unpeeled avocados lengthwise in half; remove pits. Brush halves with lemon juice; sprinkle lightly with salt.

Fill avocado halves with crabmeat mixture. Toss bread crumbs in butter; spoon over crabmeat. Place in ungreased shallow baking dish; bake uncovered 10 minutes. Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly. 6 to 8 servings.

An elegant, different hot salad with a moist filling and crunchy topping.

Zucchini-Tomato Molds

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Preparation time: 20 min.
Cooking time: 5 min.
Chilling time: 2 to 3 hrs.

Quick, easy and refreshing in warm weather, these molds are also inexpensive.

For 4 servings you will need:

1 can (14 oz.) stewed tomatoes
1 envelope unflavored gelatin
1 tsp. each seasoned salt, sugar and parsley flakes or 1 Tbsp. fresh minced parsley
1/8 tsp. instant minced garlic
1/4 tsp. dried oregano leaves, crumbled
Dash hot pepper sauce
1 cup shredded zucchini (1 small)
Lettuce for garnish
Mayonnaise, salad dressing or sour cream

Preparation:

1. Drain juice from tomatoes into saucepan. Sprinkle with gelatin. Place over low heat about 5 min. stirring, until gelatin is dissolved.

2. Remove from heat. Add salt, sugar, parsley flakes or fresh parsley, garlic, oregano and hot pepper sauce, mixing well. Cool.

3. Meanwhile, cut tomatoes into small pieces. Add zucchini and cooled liquid. Mix well.

4. Divided among 4 individual molds or custard cups. Chill for 2 to 3 hrs. or until firm.

5. Unmold on lettuce-lined plates. Serve with mayonnaise, salad dressing, or sour cream.

Good served with: Cottage cheese, sliced cucumbers and Melba toast.

For 8 servings: Double the ingredients

Avocado-Beet Salad

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Preparation time: 15 min.
Chilling time: 2 to 3 hrs.

Your guests will be surprised to find that the pretty jelled filling in this avocado salad is puréed beet. It is easy to make for a party if you prepare the beet filling the night before.

For 4 servings you will need:
2 ripe avocadoes
Lemon juice
Lettuce leaves
Sliced green onion

Beet filling:
1 can (8 oz.) julienne beets
1 envelope unflavored gelatin
2/3 cup orange juice
1 Tbsp. mayonnaise –
Salt and black pepper to taste

Tips: You must make the beet filling in advance. Serve leftover beet filling on lettuce topped with sliced green onions and a dollop of sour cream.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients.

Preparation:
1. Cut avocados in half. Remove seeds. Squeeze lemon juice over cut edges.

2. Carefully spoon Beet Filling into center of avocados.

3. Arrange on lettuce-lined salad plates. Sprinkle green onion over tops.

Beet Filling:

1. Drain liquid from beets into small saucepan. Stir in gelatin and heat until dissolved.

2. In blender or food processor, combine the gelatin mixture with the beets, orange juice, mayonnaise, salt and black pepper. Whirl until smooth.

3. Pour into small bowl. Chill until firm, 2 to 3 hrs.

4. When serving, use a tablespoon to scoop out portions to fill the seed area of the avocado halves.

Guacamole Mold

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Preparation time: 20 min.
Chilling time: 2 hrs. to overnight

Serve this mold as a salad, cut into serving sized pieces and arranged on lettuce or as an appetizer in a ring mold accompanied by salty, crispy whole wheat crackers.

For 4 salad servings or 8 appetizer servings you will need:

1/4 cup cold water
1 pkg. unflavored gelatin
1/4 cup boiling water
1 large avocado, peeled and pitted
1 1/2 Tbsp. lemon juice
1/2 cup sour cream
3/4 tsp. salt
3/4 tsp. chili powder
1/8 tsp. hot pepper sauce
Lettuce leaves and lemon wedge, optional
Crackers, optional

Tips: For larger servings than 8, make the recipe twice as most blenders or food processors cannot handle larger amounts.

Preparation:
1. Place the cold water and gelatin into blender or food processor with steel blade in place. Mix until gelatin is throughly moistened. Let stand 2 to 3 min.

2. Add the boiling water and process 10 seconds. Add avocado, lemon juice, sour cream, salt, chili powder and hot pepper sauce. Process until smooth and creamy.

3. Brush small ring mold lightly with vegetable oil. Pour in mixture. Cover and chill until set, 2 hrs. to overnight.

4. To unmold, dip quickly in warm water. Slide butter knife in on one edge to release vacuum. Place serving platter over mold and invert. Garnish center of mold with lettuce leaves and lemon wedge and serve as a salad or with crackers as an appetizer.

For 8 servings:
Double the ingredients and pour in a 4-cup ring mold.

Tuna Waldorf Salad

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2 3-ounce packages lime-flavored gelatin
1 3/4 cups boiling water
2 cups cold water
1 unpeeled apple, thinly sliced
1 cup chopped unpeeled apple
1/2 cup diced celery
1/2 cup broken pecans
Lettuce
2 6 1/2-or 7-ounce cans tuna, chilled, drained, and broken into large pieces
● ● ●
1 cup mayonnaise or salad dressing
2 tablespoons lemon juice
1 tablespoons milk

Dissolve lime-flavored gelatin in boiling water. Stir in the cold water; chill till partially set. Spoon part of the mixture into a 5 1/2-cup ring mold. Arrange unpeeled apple slices in gelatin around bottom; chill. Fold chopped apple, celery, and pecans into remaining gelatin. Hold at room temperature till gelatin mold is almost set, then carefully spoon over top of first layer. Chill till firm. Unmold gelatin onto lettuce-lined place. Fill center of ring with chilled tuna pieces. Blend together mayonnaise or salad dressing, lemon juice, and milk. Drizzle some dressing over tuna. Pass remaining dressing with salad. Makes 6 servings.

Chicken Livers in Sherry

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1-1/2 lbs. chicken livers
2 tbsp. butter
2 tbsp. oil
1/4 cup chopped onion
2 tbsp. flour
salt and pepper
1 10-oz. can beef gravy
1 tbsp. tomato paste
1/3 cup sherry
1 4-oz. can mushrooms
2 tbsp. chopped parsley

Pick over the chicken livers; cut out any filament and black or green spots. Dry on paper towels. Heat butter and oil in skilled; saute onions. Add chicken livers, saute until brown. Remove livers from skillet. Add flour to drippings, blend well. Add beef gravy, tomato paste and sherry, cook, stirring, until mixture boils and thickens. Season with salt and pepper./ Just before serving, add livers, mushrooms and parsley to sauce. Heat gently but thoroughly. Serve on toast, in rice ring or noodle ring. Makes 6 servings.

Suggested Menu and Preparation Schedule
Chicken Livers in Sherry
Tomato Aspic and Avocado
Steamed Celery and Carrots
Clover Leaf Rolls
Honeydew Melon with Lemon

Early in the day or the day before prepare Tomato Aspic. Refrigerate. Bake or buy Clover Leaf Rolls.

4:00pm  Cut Melon and Lemons: Prepare Salad Greens. Refrigerate.
^*4:30  Cook Rice, pack into well buttered Ring Mold. Set Aside.
^*4:45  Prepare Chicken Livers in Sherry up to /
5:30   Place Rice Ring in pan of water in 350° Oven
5:35   Cook Celery and Carrots
5:40   Combine Livers, Mushrooms and Sauce. Heat.
5:45   Heat Rolls, Garnish Tomato Aspic with Salad Greens and Avocado
6:00   Bon Appetit! Enjoy Your Dinner!
After dinner serve Honeydew Melon with Lemon
^*May be prepared earlier in the day and refrigerated.

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

Vintage Recipe Cards

Where Food Photography Comes To Die

Shad Tropicana – Broiled Shad

Salmon-Tuna Pie

Peanut Butter Soup

No Fuss Tuna Dishes

Hot Crabmeat-Avocado Salad

Zucchini-Tomato Molds

Avocado-Beet Salad

Guacamole Mold

Tuna Waldorf Salad

Chicken Livers in Sherry

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