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2 can minced clams plus juice
1 stick of butter
1 medium onion minced
2 cloves garlic minced
1/2 cup bread crumbs
Juice of one fresh lemon
1 tsp. oregano
1 tsp. parsley
1/4 cup each parmesan and cheddar cheese
Sauté onion in butter, remove from heat, add remaining ingredients. put in a casserole dish. Bake on 350 for 2- 30 minutes. Serve on crackers. can be made ahead and then baked before serving
6 ounces of prepared mustard
1 pound of cocktail franks
1/3 to 1/2 jar of grape jelly
In a saucepan combine ingredients and heat very slowly, stirring jelly until it dissolves, Add franks uncooked to the sauce and simmer slowly until franks are heated through. Serve with tooth picks.
Courtesy of my Brother's 3rd grade teacher (RIP)
Egg Drop Soup
4 cans chicken broth
3 Tbsp cornstarch
1/2 Tsp sugar
1 Tsp. salt
1/4 Tsp. Pepper
2 eggs beaten
1 cup chopped scallion with green tops
Heat broth to boiling point in a large saucepan, in a small bowl, make a smooth paste of cornstarch and 1/4 water. Slowly stir in cornstarch into hot broth with sugar, salt, pepper. Heat until boiling Stirring constantly. Mixture should be slightly thickened and translucent. Reduce heat. Add eggs a little at a time stirring to separate them into shreds. remove from heat add scallions and serve.
Tell what the cookbook is, and post any recipe that sounds good. Maybe we’ll unearth some future favorites!
I haven’t tried it, but I plan to.
Baked Stuffed Shrimp
12 large uncooked shrimp, split
Combine..
1 1/4 cup bread crumbs
1/4 cup crushed potato chips
1 T. grated Parmesan cheese
1 t. paprika
2 oz. white wine
1/2 cup melted butter
1 # scallops, finely chopped
Divide filling among the shrimp.
Bake 25 minutes at 400 degrees.
From:
Best Cooks’ Book
Women’s Board
St Thomas Hospital Medical Center
Akron, OH
ca. 1985
Mrs. J. Schrantz
I made this today. I followed the recipe as written. It was fine, except for the expense. I would add my own flair if I made it again. There was no salt or pepper, even. I got a good deal on shrimp, and I had the scallops, but if I had to buy anything special, I’d be disappointed.
Bottom line, the stuffed shrimp could be improved on from this recipe.
2 can minced clams plus juice
1 stick of butter
1 medium onion minced
2 cloves garlic minced
1/2 cup bread crumbs
Juice of one fresh lemon
1 tsp. oregano
1 tsp. parsley
1/4 cup each parmesan and cheddar cheese
Sauté onion in butter, remove from heat, add remaining ingredients. put in a casserole dish. Bake on 350 for 2- 30 minutes. Serve on crackers. can be made ahead and then baked before serving
I'll have to try that. Years ago in NY my friend brought a casserole clam dip that was really good. I never knew the recipe. What do you serve it with?
Quote:
Originally Posted by gentlearts
I made this today. I followed the recipe as written. It was fine, except for the expense. I would add my own flair if I made it again. There was no salt or pepper, even. I got a good deal on shrimp, and I had the scallops, but if I had to buy anything special, I’d be disappointed.
Bottom line, the stuffed shrimp could be improved on from this recipe.
That is good to know. I would love to find a good stuffed shrimp recipe.
Hmm...no older cookbooks right now but I do come across some really cool ones at yard/book sales.
I'll have to try that. Years ago in NY my friend brought a casserole clam dip that was really good. I never knew the recipe. What do you serve it with?
That is good to know. I would love to find a good stuffed shrimp recipe.
Hmm...no older cookbooks right now but I do come across some really cool ones at yard/book sales.
This particular hot clam dip we have never had but my mom makes a different version that's more creamy. I have to find that one.
I will share this recipe. It is one of only two desserts I feel I do well. It's great to bring places as it is naturally gluten free. It seems there is always someone who can't have gluten at every party.
Creme Vanille (Vanilla Bavarian Cream) from Betty Crocker's New Picture Cookbook 1961
1/2 cup sugar
1 envelope unflavored gelatin (1TB)
1/4 tsp salt
2 1/4 cups milk
4 egg yolks, slightly beaten
1 cup whipping cream, whipped stiff
1tsp vanilla
Blend sugar, gelatin, salt, milk and egg yolks well in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Place pan in cold water; cool until mixture mounds slightly when dropped from spoon. Fold in whipped cream and vanilla. Pour into buttered (i use Pam) 1 qt mold. Chill until firm. About 4 hours. Unmold on large serving dish. Garnish with sweetened whipped cream and fresh fruit such as strawberries, raspberries or sliced peaches.
Sweetened Whipped Cream- 1 cup chilled whipping cream,1/4 cup confectioners' sugar, flavoring if desired.
Chill deep bowl and beater. Then place all ingredients in bowl and beat together until stiff.
This is so delicious. It vaguely reminds me of tapioca.
1/4 C butter or margarine
1/4 C shortening
1 1/2 C sugar
1/2 t vanilla
3 eggs
2 C sifted all-purpose flour
1 t baking soda
1 1/2 to 2 t ground nutmeg
1/4 t salt
1 C buttermilk or sour milk
Cream together butter and shortening; gradually add sugar, creaming till light. Add vanilla, then eggs one at a time, beating well after each.
Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.
Pour into greased and lightly floured 13x9x2” pan. Bake in moderate oven (350 deg) for 30 munutes or till done. Cool completely in pan. Top with Broiled Coconut Topper.
BROILED COCONUT TOPPING
Cream 1/4 C butter and 1 C brown sugar. Add 2 T light cream; mix well. Stir in 1 C flaked or shredded coconut. Spread over warm 8 or 9 square cake. Broil 4-5 inches from heat, about 4 minutes or till golden brown. Serve warm.
Better Homes and Gardens New Cook Book, c1968.
This is a simple but very good cake. The broiled topping makes it really special. I’ve made it a few times through the years and I’ve always liked it better than a generic spice cake. It does have a lovely texture.
1/4 C butter or margarine
1/4 C shortening
1 1/2 C sugar
1/2 t vanilla
3 eggs
2 C sifted all-purpose flour
1 t baking soda
1 1/2 to 2 t ground nutmeg
1/4 t salt
1 C buttermilk or sour milk
Cream together butter and shortening; gradually add sugar, creaming till light. Add vanilla, then eggs one at a time, beating well after each.
Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.
Pour into greased and lightly floured 13x9x2” pan. Bake in moderate oven (350 deg) for 30 munutes or till done. Cool completely in pan. Top with Broiled Coconut Topper.
BROILED COCONUT TOPPING
Cream 1/4 C butter and 1 C brown sugar. Add 2 T light cream; mix well. Stir in 1 C flaked or shredded coconut. Spread over warm 8 or 9 square cake. Broil 4-5 inches from heat, about 4 minutes or till golden brown. Serve warm.
Better Homes and Gardens New Cook Book, c1968.
This is a simple but very good cake. The broiled topping makes it really special. I’ve made it a few times through the years and I’ve always liked it better than a generic spice cake. It does have a lovely texture.
Hope you enjoy.
PS I’d probably decrease the sugar to 1 1/4.
That sounds good
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