Some Good Recipes to Try
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Some Good Recipes to Try |
| Shrimp Wiggle ....from the depression years | |
| 8 oz or 16 oz bag of frozen salad shrimp * | slices of bread for toasting |
| 4Tbl butter | 3 Cup milk |
| 4Tbl flour | salt & pepper |
| 1 can LeSeur peas (nothing else will do) | optional: lemon juice |
| * the amount depends on how flush the family budget was during the depression; in lean times substitute tuna for shrimp. Thaw shrimp under cold water in a colander. Toast bread. Take each pair of hot toasted slices and lean one slice against another making "toast teepees", so that the bread does not turn soggy as it cools. If you have kiddies, assign them this task. It's rather like building a house of cards. Prepare a white sauce with the butter, flour, milk. Season with salt and pepper. By now the shrimp should be pretty thawed, drain then add to the white sauce and add 1 can drained LeSeur peas and heat. Take care not to boil the white sauce or over-cook the shrimp. If you have a lemon, a little juice now will make it perfection, but it's still good without. Add a little more pepper if needed or more milk if the sauce seems too thick. Ladle the wiggle onto flat toast. My mother considered serving this, along with a plate of Delmonte fruit cocktail served on an iceburg lettuce leaf, to be the ultimate company luncheon. For children, try slicing up the toast into cubes, which can keep someone occupied while the wiggle is cooking. | |
| Knights on Horseback -- A great name for a toast snack! | |
| toast | mayonaise |
| sardines | crackling fire |
| Toast bread, spread with mayo, top with sardines. Serve before a
crackling fire with excellent conversation or reading material. | |
| Bb Waffles: This came from a Toastmaster manual of the 50s--I cut it by one egg. | |
| 1 3/4 Cups flour | 2 egg yolks, beaten |
| 2 tsp. baking powder | 1/3 Cup oil |
| 3 tsp. sugar | 1 1/2 Cups milk |
| 1/2 tsp. salt | 2 egg whites, stiffened | Combine the dry ingredients. Stir in the milk, egg yolks, and oil. Gently fold in the stiffened whites. Pour approx. 2/3 cup batter onto the oiled and pre-heated grid. Close and bake. Try replacing a half cup of milk with yoghurt . . . vanilla yoghurt is good. |
| Key Largo: I got this from an old blender booklet. | |
| 1 1/2 oz. gold rum | 2 tsp. coconut rum |
| 3/4 oz. amaretto | 1 oz. lemon juice |
| club soda | lime slice |
| Mix everything but the soda and lime slice in a blender with cracked ice. Pour into a chilled cocktail glass. Fill the glass with soda to taste and garnish with lime slice. -- Anonymous | |
| Toast: Good things to put on it... | |
| Water Cress Marinated in Russian Dressing | Stuffed Olives broiled in thin bacon strips |
| Avocado pear, sieved, mixed with creamery butter, and lemon juice | Cream Cheese blended with mayonnaise and chili sauce |
| Stuffed Olives broiled in thin bacon strips | Minced onion and lobster, moistened with mayonnaise |
| Artichoke Hearts in French Dressing | Caviar mixed with lemon juice and pearl onions, garnished with riced egg yolks | Making elaborate canapés is a task which hostesses have begun to tire of.(sic) More and more it has become the custom to bring the ingredients for canapés into the living room and let the guests 'spread their own'. Here the Toastmaster with Hospitality Tray offers inspired service. It makes the crispest brown toast, fast enough for a crowd, and without any watching. Toast can't burn ...the Toastmaster pops it up when it's done--each slice just like the one before.
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