Recipe By: Good Housekeeping Cookbook, 1963Preparation Time: 1:00 – Number of Servings: 5 Ingredients:2 pounds shrimp1/2 cup butter2 cloves garlic — minced1 medium lemon — juiced1/2 teaspoon salt1/8 teaspoon pepper1 teaspoon parsley Directions: Peel shrimp; leave tails shells on; devein.Preheat broiler 10 minutes.Melt 1/4 cup butter in small skillet over medium heat. Add garlic, lemon …
Ingredients:2 pounds Unpeeled medium-size shrimp1 cup All-purpose flour1 1/2 teaspoons Baking powder1/2 teaspoon Salt2/3 cup Water2 tablespoons Lemon juice1 tablespoon Vegetable oil1 Egg — beatenVegetable oil for fryingSeafood Cocktail Sauce Directions: Peel and devein shrimp. Combine flour, baking powder, and salt in a medium bowl; make a well in center. Combine water, lemon juice, 1 …
Recipe By: “From Julia Child’s Kitchen” 1975 Ingredients:12 sole fillets — skinned & boned1 1/2 cups mushrooms — sliced2 1/2 tablespoons shallots — minced2 tablespoons fresh parsley — minced1 tablespoon butter — softened1 1/4 cups dry white wine1/2 cup fish stockor bottled clam juice2 tablespoons butter2 1/2 tablespoons flour1/2 cup heavy cream2 tablespoons butterdrops of …
Recipe By: Unknown on Prodigy Bulletin Board Ingredients: 1 pound lump crabmeat2 tablespoons vinegar1/2 teaspoon Worcestershire sauce1/2 teaspoon Tabasco4 tablespoons butter — melted Directions: Combine ingredients, place in serving bowls and bake in 350 oven.NOTES : I used almost twice as much butter. Not bad, but not quite what we remember from 30 years ago …
Recipe By: Old Bay SeasoningPreparation Time: 1:00 – Number of Servings: 6 Ingredients: 1 pound crab meat1 egg — slightly beaten1 tablespoon mayonnaise1 tablespoon Worcestershire sauce1 tablespoon parsley1 tablespoon baking powder1 teaspoon Old Bay Seasoning1 cup bread crumbs1 stick butter Directions: (I usually use back-fin or jumb-lump crab since the others have too much shell.) …
Recipe By: McCall’s Magazine c. 1960Preparation Time: 4:00 – Number of Servings: 8 Ingredients: 4 pound corned beef brisket1 clove garlic2 whole cloves10 whole black peppercorns2 bay leaves8 medium carrots8 medium potatos — pared8 medium yellow onions — peeled1 medium cabbage — cut in wedges2 tablespoons butter1 tablespoon parsley — choppedMustard Sauce (see recipe) Directions: …
Recipe By: From a 60’s era women’s magazinePreparation Time: 0:30 – Number of Servings: 4 Ingredients: 1 pound ground beef1 can corn, canned1 can kidney beans, canned1/2 green pepper — chopped1/2 onion — chopped2 tablespoons chili powdersalt and pepper Directions: Brown meat in skillet. Add peppers and onions and saute until soft. Add chili powder. …
Recipe By: Presto Cooker Cook Book c. 1955Serving Size: 8 Preparation Time: 2:00 Ingredients: 1 1/2 pounds ground beef1 onion — mincedor 2 tbsp onion flakes1/2 green pepper — choppedof 2 tbsp green peper flakes1 clove garlic — minced2 cans tomatoes2 cans kidney beans — with liquid1 tablespoon salt3 tablespoons chili powder Directions: Brown beef …
Recipe By: Dianne’s VersionPreparation Time: 1:00 Ingredients: 4 chicken breast halvessaltblack pepper2 tablespoons olive oil1 medium onion — sliced thinly1 clove garlic — minced1 large bell pepper — sliced thinly1 1 lb. can Italian plum tomatoescoarsely chopped1/4 teaspoon dried basil1/4 teaspoon oregano4 ounces mushrooms — sliced Directions: If chicken breasts are large, cut in half. …
Recipe By: Pierre Franey in the Washington PostPreparation Time: 1:00 Ingredients: 4 chicken breast halves2 tablespoons butter1/2 cup onion — finely chopped1 teaspoon garlic — finely chopped1/3 pound mushroom pieces1 bay leaf1/2 cup dry white wine1/2 cup rice1 cup chicken brothsalt and pepper Directions: Do not skin or bone the chicken breasts. Sprinkle the chicken …
Recipe By: “Julia Child & More Company” 1979Preparation Time: 4:00 Ingredients: 3 pound pork sirloin roast, boneless1 teaspoon coarse salt3 cloves garlic2 teaspoons salt1/2 teaspoon dried rosemary1/2 teaspoon dried thyme1/8 teaspoon allspice3 tablespoons olive oil Directions: Spread the boned sirloin and remove any interior fat. Trim off all but a 1/4 inch layer of fat. …
Recipe By: Amy Vanderbilt’s Complete Cookbook 1961 (modified)Preparation Time: 1:00 Ingredients: 2 pounds round steak2 tablespoons butter1 medium onion — diced1 can mushroom pieces1 tablespoon Kitchen Bouquet1 tablespoon tomato paste2 tablespoons flour1 cup beef stock1 1/2 teaspoons salt1 teaspoon pepper1 pint sour cream1 teaspoon dill weed Directions: Trim all fat and sinew from beef. Cut …
