Browse Items (5 total)

• 
  Textcategory:Maincuisine:American...10 more

  Smothered Shrimp

  SMOTHERED SHRIMP FLORIDA SEAFOOD
  FLORIDA DEPARTMENT OF NATURAL RESOURCES
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  1 lb. medium shrimp, peeled and deveined, fresh/
  frozen
  1 lg. Spanish onion, coarsely chopped
  1 green pepper, seeded/coarsely chopped
  1 cup margarine
  1 can (8 Oz.) tomato sauce
  1 can (10 3/4 oz.) condensed cr. of celery soup
  1 tablespoon lemon juice
  1/8 teaspoon Worcestershire sauce
  
  Card 1 Back:
  1/8 tsp. cayenne pepper
  3 cups cooked yellow rice
  
  Thaw shrimp if frozen. Melt margarine in a 10"
  fry pan over medium heat. Saute onions & green
  pepper until tender. Add tomato sauce and cook
  until mixture bubbles. Add soup, lemon juice,
  garlic juice, Worcestershire sauce, and cayenne.
  Simmer 5-6 minutes, stirring occasionally.
  Add shrimp and cook for 10-12 minutes. Serve
  over rice.
  
  Makes 6 servings.
  
  ---
  
  # Smothered Shrimp
  
  *Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 6 servings*
  
  ## Ingredients
  
  - 1 lb. medium shrimp, peeled and deveined, fresh or frozen
  - 1 large Spanish onion, coarsely chopped
  - 1 green pepper, seeded and coarsely chopped
  - 1 cup margarine
  - 1 can (8 oz.) tomato sauce
  - 1 can (10 3/4 oz.) condensed cream of celery soup
  - 1 Tbsp lemon juice
  - 1/8 tsp Worcestershire sauce
  - 1/8 tsp cayenne pepper
  - 3 cups cooked yellow rice
  
  ## Instructions
  
  1. Thaw shrimp if frozen.
  2. Melt margarine in a 10" fry pan over medium heat.
  3. Sauté onions and green pepper until tender.
  4. Add tomato sauce and cook until mixture bubbles.
  5. Add soup, lemon juice, garlic juice, Worcestershire sauce, and cayenne.
  6. Simmer 5–6 minutes, stirring occasionally.
  7. Add shrimp and cook for 10–12 minutes.
  8. Serve over rice.
• 
  Textcategory:Sidedecade:1960s...7 more

  California Blend Casserole

  Calif. Blend Casserole
  Put 1 pkg CA Blend Veggies in bottom of
  greased Casserole. Sprinkle 1 c
  Minute Rice over top. Then Sprinkle
  with onion flakes - melt tog.
  1 Can Cream Celery Soup
  1/4 c Water
  1/3 c Milk
  1 Stick Margarine
  Pour over all & top with 8-10 oz Cheese Whiz
  Bake 1 hr @ 350° in Covered Casserole
  
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  # California Blend Casserole
  
  ## Ingredients
  
  - 1 pkg California Blend vegetables
  - 1 cup Minute Rice
  - Onion flakes
  - 1 can cream of celery soup
  - 1/4 cup water
  - 1/3 cup milk
  - 1 stick margarine
  - 8–10 oz Cheez Whiz
  
  ## Instructions
  
  1. Put 1 pkg California Blend vegetables in the bottom of a greased casserole.
  2. Sprinkle 1 cup Minute Rice over the top.
  3. Then sprinkle with onion flakes.
  4. Melt together the cream of celery soup, water, milk, and margarine.
  5. Pour over all.
  6. Top with 8–10 oz Cheez Whiz.
  7. Bake 1 hour at 350° in a covered casserole.
• 
  Textcategory:Maindecade:1950s...7 more

  Hurry Up Salmon Bisque

  Hurry Up Salmon Bisque
  
  1 can (7-3/4 oz.) salmon 1/4 teaspoon onion powder
  1 can (11-1/2 oz.) condensed 1 cup milk
  green pea soup 1 cup water
  1 can (10-3/4 oz.) condensed Crisp croutons and paprika
  cream of celery soup
  
  Place undrained salmon in large saucepan. Break up salmon with fork.
  Add green pea soup, celery soup and onion powder. Slowly add milk and
  water and heat through. Do not boil. To serve, sprinkle with croutons and
  paprika. Makes 4 to 6 servings.
  
  Note: For a more elegant bisque, add 2 tablespoons vermouth or
  white wine.
  
  Remember, there's no need to remove the bones and skin from canned
  salmon. They're tenderized during processing and contain a share of the
  flavor and nutrients that make canned salmon an excellent food choice.
  
  Keep a can of salmon chilling in the refrigerator for spur-of-the-moment
  salads. Canned salmon is ideal for dieters, too, because it is highly
  nutritious, yet relatively low in calories.
  
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  # Hurry Up Salmon Bisque
  
  ## Ingredients
  
  - 1 can (7-3/4 oz.) salmon
  - 1 can (11-1/2 oz.) condensed green pea soup
  - 1 can (10-3/4 oz.) condensed cream of celery soup
  - 1/4 tsp onion powder
  - 1 cup milk
  - 1 cup water
  - Crisp croutons and paprika
  
  ## Instructions
  
  1. Place undrained salmon in large saucepan. Break up salmon with fork.
  2. Add green pea soup, celery soup, and onion powder.
  3. Slowly add milk and water and heat through. Do not boil.
  4. To serve, sprinkle with croutons and paprika.
  
  Makes 4 to 6 servings.
  
  Note: For a more elegant bisque, add 2 Tbsp vermouth or white wine.
  
  Remember, there's no need to remove the bones and skin from canned salmon. They're tenderized during processing and contain a share of the flavor and nutrients that make canned salmon an excellent food choice.
  
  Keep a can of salmon chilling in the refrigerator for spur-of-the-moment salads. Canned salmon is ideal for dieters, too, because it is highly nutritious, yet relatively low in calories.
• 
  Textcategory:Maindecade:1950s...8 more

  Salmon Supper Casserole

  Salmon Supper Casserole
  
  1 can (7-3/4 oz.) salmon
  3 cups cooked egg noodles
  1 cup grated Cheddar cheese
  1 cup frozen peas, thawed
  1/4 cup sliced green onions
  2 tablespoons minced parsley
  1 can (10-3/4 oz.) condensed
  cream of celery soup
  1/2 cup dairy sour cream
  1 tablespoon lemon juice
  1/2 teaspoon dry mustard
  Salt and pepper to taste
  Grated Parmesan cheese
  
  Drain and flake salmon, reserving liquid. Combine flaked salmon and liquid
  with remaining ingredients, except Parmesan cheese. Place in buttered
  2-quart casserole and sprinkle with grated Parmesan cheese. Bake at
  375 degrees for 30 to 40 minutes. Garnish with slice of lemon and parsley.
  Makes 6 servings.
  
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  # Salmon Supper Casserole
  
  ## Ingredients
  
  - 1 can (7-3/4 oz.) salmon
  - 3 cups cooked egg noodles
  - 1 cup grated Cheddar cheese
  - 1 cup frozen peas, thawed
  - 1/4 cup sliced green onions
  - 2 Tbsp minced parsley
  - 1 can (10-3/4 oz.) condensed cream of celery soup
  - 1/2 cup dairy sour cream
  - 1 Tbsp lemon juice
  - 1/2 tsp dry mustard
  - Salt and pepper to taste
  - Grated Parmesan cheese
  
  ## Instructions
  
  1. Drain and flake salmon, reserving liquid.
  2. Combine flaked salmon and liquid with remaining ingredients, except Parmesan cheese.
  3. Place in buttered 2-quart casserole and sprinkle with grated Parmesan cheese.
  4. Bake at 375 degrees for 30 to 40 minutes.
  5. Garnish with slice of lemon and parsley.
• 
  Textcategory:Maindecade:1950s...7 more

  Grand Casserole

  Grand Casserole
  1 lb gr. Chuck 1/4 t. pepper
  1/4 c oats, grated potatoes 1T Wor. sauce
  Carrats, onions 2T catsup
  1 egg 1/4 c milk
  1 tsp salt 1C Cream of Celery soup
  2T shortening 3/4 c Crushed
  Potato
  Chips
  
  Combine all ingredients but pot. chips, soup +
  shortenings. Shape into 12 balls. Melt shortening in
  frying pan & brown the balls over low heat. Place
  in Cass dish. Cover with soup & pot. chips Bake 325°
  40 min
  
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  # Grand Casserole
  
  ## Ingredients
  
  - 1 lb ground chuck
  - 1/4 cup oats
  - Grated potatoes
  - Carrots, onions
  - 1 egg
  - 1 tsp salt
  - 1/4 tsp pepper
  - 1 Tbsp Worcestershire sauce
  - 2 Tbsp catsup
  - 1/4 cup milk
  - 1 cup cream of celery soup
  - 2 Tbsp shortening
  - 3/4 cup crushed potato chips
  
  ## Instructions
  
  1. Combine all ingredients except potato chips, soup, and shortening.
  2. Shape mixture into 12 balls.
  3. Melt shortening in frying pan and brown the balls over low heat.
  4. Place in casserole dish.
  5. Cover with soup and potato chips.
  6. Bake at 325°F for 40 minutes.