OYSTER STEW

This is a repeat of a very popular post in 2011.

1/4 cup butter

1 pint fresh oysters
2 cups milk
1/2 cup light cream
1 tsp salt
dash of freshly ground black pepper

Melt the butter in a small saucepan. Add the oysters including the liquor and cook while stirring over low heat just until edges start to boil.

In another saucepan, heat the milk and cream. Stir in the salt, pepper, and oysters.

Yield: 4 cups

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SALMON LOAF

1 large can pink salmon 

3 egg whites 

2 tbs. lemon juice 

3 egg yolks 

1/2 cup cracker crumbs 

1/2 cup hot milk 

1/2 tsp. salt 

1/4 tsp. pepper 

1/4 tsp. paprika 

 Mix together the salmon, salt, pepper, lemon juice, beaten egg yolks, cracker crumbs, and hot milk. Fold in the stiffly beaten egg whites. Pour into greased loaf pan. Sprinkle with paprika. Bake at 350 degrees for 1 1/2 hours.

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SALMON-POTATO CHIP CASSEROLE

This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 to 60 something year old recipe!

1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced

Break up the potato chips, flake salmon. Alternate layers in a well-greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.

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SHOESTRING POTATO TUNA SALAD

This recipe is from one of my late mother-in-law's co-workers over 56 years ago.

1 cup grated raw carrot
1 cup finely chopped celery
1/4 cup finely chopped onion
1 can (9-oz) tuna, drained and flaked
Mayo-style salad dressing
1 large can shoestring potatoes
lettuce leaves
tomato wedges

In a mixing bowl, combine the carrot, celery, onion, and tuna. Add enough salad dressing to moisten. Put into a bowl with a lid, cover and chill well. Just before serving, stir in the shoestring potatoes. Serve on individual salad places by placing a scoop of the salad on a lettuce leaf and garnishing with a tomato wedge.

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OYSTER DRESSING

1 pint fresh oysters 6 to 7 cups dried breadcrumbs 1 cup chopped onions 1 tbsp sage 1 tsp each of rosemary and thyme Dash of salt and of pepper 2 to 2 1/2 cups turkey broth (or chicken broth) 1/4 cup melted margarine Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well-greased baking dish. Bake at 350 degrees for 30 to 40 minutes. Note: This recipe is from an old complimentary grocery store card and is a repeat post from this blog in 2008.

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EASY OLD TIME SMOKED SALMON

This old recipe is from Michigan, our neighbor to the north when I was growing up in Indiana.

1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke

Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.

Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.

Per ounce: 110 calories, 2 g carbs, 11 g protein

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LAYERED CRAB APPETIZER

This is another old recipe clipping from my late mother's shoe box recipe collections. I have never made it as I don't eat crab, so I have no recommendations one way or the other on this recipe. It is hard to read so I have typed the recipe below.

6 oz Crabmeat
8 oz Light Cream Cheese, softened
2 Tbsp. White Wine Worcestershire Sauce
1 Tbsp. lemon juice
2 Tbsp. Light Mayonnaise
1 green onion, finely chopped
1/2 tsp garlic powder
1 8-oz bottle cocktail sauce
Fresh parsley, chopped

In small bowl, combine cream cheese Worcestershire sauce, lemon juice, mayonnaise, green onion and garlic powder. Spread mixture in shallow glass serving dish to make the first layer. Second layer: cocktail sauce.
Third Layer: Crabmeat. Fourth Layer: sprinkle with parsley. Cover and chill in refrigerator. Serve with crackers. Makes 24 ounces.

CREAM CHEESE TUNA SALAD

I never liked tuna but my mother did. I've discovered she had several tuna recipes. This is one in her small handwritten recipe book she would bring to my house when she came to spend the winters. I love finding recipes in her hand writing.

SALMON CASSEROLE

4 large eggs, beaten

1 can (10 3/4-oz) reduced-fat cream of mushroom soup
1 tsp dill weed
1/4 tsp freshly ground black pepper
1 can salmon, drained, flaked
1 pkg (10-oz) frozen green peas, thawed
2 cups shredded Sharp Cheddar cheese, divided
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup panko bread crumbs

Preheat oven to 350 degrees.
Grease or spray a 12 x 7.5-inch baking dish; set aside.

In a large bowl mix the eggs, soup, dill and black pepper together well.  Add the flaked salmon, peas, half the cheese, bell pepper, onion, and bread crumbs.  Pour the mixture into the prepared baking dish.

Bake at 350 degrees for 45 minutes.  Sprinkle the remaining cheese over casserole and bake another couple of minutes until cheese melts.  Remove from oven and let stand 10 minutes before cutting into squares for serving.

Yield: 8 servings

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MARY'S TUNA CASSEROLE

This is a recipe my husband's cousin's wife used to bring to family reunions 40 years ago.

1 small pkg noodles
2 cans tuna (drain oil)
1 can cream of mushroom soup
1/2 can milk
1/4 cup chopped onion
2 tbsp butter or oleo
3 cups grated cheddar cheese
2 cups crushed potato chips

Saute onion in butter until done.  Remove from heat.  Mix soup and milk until creamy.  Add soup and drained tuna to onion.  Mix and simmer about 5 minutes.  Cook noodles per package directions and drain.  Put half the noodles in a baking dish.  Pour half the tuna mixture over the noodles.  Put half the potato chips and then half the grated cheese.  Repeat layers.  Bake at 375 degrees until cheese is melted.

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BAKED SPICY FISH FILLETS

6 (4-oz each) fish (flounder, sole, cod, tilapia, etc) fillets

1 beaten egg
1/2 cup grated Parmesan cheese
1/2 cup corn flake crumbs
1/4 tsp ground red pepper or 1/2 tsp paprika

Preheat oven to 450 degrees.
Grease a shallow baking dish; set aside.

In a small shallow bowl or pie plate, combine the Parmesan cheese, corn flake crumbs, and red pepper.  Dip the fish fillets in the beaten egg then coat with the corn flake crumb mixture.  Place fillets in the prepared baking dish.  Bake 5 to 10 minutes or until the fish flakes easily with a fork.

Yield: 6 servings of 1 fillet

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RICE 'N TUNA PIE

This is another old recipe from the booklet booklet shown below.

For shell, combine 1 tablespoon chopped onion, 2 cups cooked rice, 2 tablespoons butter or margarine, 1/4 teaspoon marjoram, crushed, and 1 beaten egg.  Press onto bottom and sides of a buttered 10-inch pie plate.

Sprinkle one 9 1/4-ounce can tuna, drained, over shell.  Mix 3 beaten eggs, 1 cup shredded process swiss cheese, 1 cup milk, 1/4 teaspoon each marjoram and salt, dash pepper, 1 tablespoon chopped onion.  Pour over tuna.  Bake at 350 degrees 50 to 55 minutes.

SEASHELL PASTA CRAB SALAD

1 pkg (7-oz) small size seashell pasta
2 cups cooked crab meat, chopped
2 cups sliced cauliflowerets
1 medium zucchini, chopped
1/3 cup sliced green onions
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
1 tbsp lemon juice
1/4 tsp pepper

Prepare the pasta according to the package directions; drain.

Transfer drained pasta to a large bowl and combine withe the crab, cauliflower, zucchini, and green onions. 

Blend the mayonnaise, dressing, lemon juice, and pepper until well combined.

Toss the dressing into the pasta mixture until well blended.

Cover and chill before serving.

Yield: 6 to 8 servings.

file photo for refererence

OYSTER DRESSING 2

1 pint fresh oysters
6 to 7 cups dried bread crumbs
1 cup chopped onions
1 tbsp sage
1 tsp each of rosemary and thyme
Dash of salt and of pepper
2 to 2 1/2 cups turkey broth (or chicken broth)
1/4 cup melted margarine

Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.

Note: This recipe is from an old complimentary grocery store card. The picture is a file photo.

CAMPBELL'S TUNA NOODLE CASSEROLE

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom soup
1/2 cup milk
1 cup frozen peas
2 cans (approximately 6-oz each) TUNA, drained and flaked
2 cups medium egg noodles, cooked and drained
2 tbsp dry bread crumbs
1 tbsp butter, melted

Combine the soup, milk, peas, tuna and noodles in a 1 1/2-quart casserole dish.

Bake are 400 degrees for 20 minutes or until hot and bubbly. Stir.

Combine bread Crumbs and melted butter; sprinkle over casserole. Bake another 5 minutes or until golden brown.

Yield: Serves 4

 

 Note: File Photo

PINK FLANNEL HASH WITH EGGS

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large shillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Yield: 4 servings.

Note: File Clip Art

FORMER SENATOR BEN NELSON'S CHIP DIP

5 to 7 ounces (1 can) of shrimp, drained and rinsed OR 1 cup fresh cooked shrimp, medium sized
1/2 cup chili sauce
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup onion, chopped
2 teaspoons horseradish

Blend chili sauce into cream cheese.

Mix in remaining ingredients, except shrimp. Carefully add the shrimp.

Chill until ready to serve.

File Photo Sen Nelson

MUSHROOM SALMON LOAF

Another great clipping from the 1950s from Campbell's.

SCALLOPS IN FRESH TOMATO SAUCE

1 lb bay or sea scallops (Cut large scallops into halves or thirds.)
2 tablespoon lemon juice (preferably fresh squeezed)
1/2 lb fresh mushrooms
2 lb fresh ripe tomatoes or 1 can (1 lb) whole tomatoes (drained)
Water
5 tablespoons olive or vegetable oil
1 small clove garlic (crushed)
4 shallots (sliced)
4 parsley sprigs (chopped)
1/2 teaspoon salt
Dash white pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Put scallops and lemon juice in a medium-sized bowl. Toss with a wooden spoon and set aside. Using a damp paper towel, wipe mushrooms to remove any dirt. Slice mushrooms, right through the stem, about 1/8-inch thick. Add to scallops and toss again.

If using fresh tomatoes: Bring 6 cups water to a boil in a medium-sized saucepan. Add tomatoes to boiling water, a few at a time, and blanch for 15 to 20 seconds. Using a large slotted spoon, remove tomatoes from water and plunge into ice water.

When tomatoes are cool enough to handle, use a small sharp knife to peel off skin and cut out cores. Cut tomatoes in half crosswise and squeeze each half to remove seeds. Discard skins, cores and seeds. Using a French chef's knife, chop tomatoes coarsely.

Put 2 tablespoons of the oil in an 8-inch skillet. Heat over moderately high heat. When oil is very hot, add garlic and half of the shallots and half of the parsley. Cook, stirring constantly with a wooden spoon, until the garlic is golden brown.

Add tomatoes, salt, pepper, thyme and oregano. (If using canned tomatoes, break them up with the backof a wooden spoon.) Cover skillet; reduce heat to low and simmer 20 minutes, stirring occasionally. Uncover skillet and cook sauce 5 minutes longer.

Heat remaining oil in a large skillet. When very hot, add remaining shallots and parsley; saute 5 minutes. Using a slotted spoon, add scallops and mushrooms and cook over high heat 10 minutes, stirring frequently. Stir in tomato sauce; cook 2 minutes and serve. Makes 4 servings.

Note: This is not exactly a vintage recipe but it is one I have had since the early 1980s.

TUNA SALAD IN A POPOVER BOWL

This is a recipe I got in the early 1980s. It is from a collection called My Great Recipes.

Click on recipe to enlarge for easier reading.