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Broiled North Sea Kabobs
broiled North Sea kabobs
2 pounds frozen cod or 1 tablespoon brown sugar
haddock fillets 2 tablespoons minced onion
1/3 cup butter or margarine 1 teaspoon dry mustard
1/3 cup lemon juice Freshly ground pepper
Let frozen blocks of fish stand at room temperature for 20 minutes. Cut each
block in half the long way, then crosswise into eight two-inch cubes. Thread
four squares on each of four skewers, leaving space between. Place on lightly
oiled rack in broiling pan. Melt butter; combine with remaining ingredients.
Brush fish with butter sauce; broil about eight inches from heat for 20 minutes;
every five minutes give skewers a quarter turn and baste with butter sauce.
Serve with any remaining sauce. Makes four servings. FROM PARADE'S TEST KITCHEN
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# Broiled North Sea Kabobs
*Parade's Test Kitchen*
*Makes 4 servings*
## Ingredients
- 2 pounds frozen cod or haddock fillets
- 1/3 cup butter or margarine
- 1/3 cup lemon juice
- 1 Tbsp brown sugar
- 2 Tbsp minced onion
- 1 tsp dry mustard
- Freshly ground pepper
## Instructions
1. Let frozen blocks of fish stand at room temperature for 20 minutes.
2. Cut each block in half lengthwise, then crosswise into eight 2-inch cubes.
3. Thread four squares on each of four skewers, leaving space between pieces.
4. Place skewers on a lightly oiled rack in a broiling pan.
5. Melt butter; combine with remaining ingredients to make the basting sauce.
6. Brush fish with butter sauce; broil about 8 inches from heat for 20 minutes, giving skewers a quarter turn and basting with butter sauce every 5 minutes.
7. Serve with any remaining sauce. -
Swiss Onion Zucchini Bake
SWISS ONION ZUCCHINI BAKE
1 large sweet Spanish onion (3
cups sliced onions)
3 cups thinly sliced zucchini
1/4 cup butter or margarine
2 eggs, beaten
1/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
1 cup grated Swiss cheese
Peel and thinly slice onion. Separate
into rings. Saute onion and zucchini in
butter until tender. Place in shallow 1 1/2-
quart baking dish. Combine eggs, milk,
salt, pepper, mustard and half the cheese.
Pour over vegetables. Sprinkle with re-
maining cheese. Bake at 375 degrees for
20 minutes or until firm. Yields 6 serv-
ings.
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# Swiss Onion Zucchini Bake
## Ingredients
- 1 large sweet Spanish onion (3 cups sliced onions)
- 3 cups thinly sliced zucchini
- 1/4 cup butter or margarine
- 2 eggs, beaten
- 1/4 cup milk
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 tsp dry mustard
- 1 cup grated Swiss cheese
## Instructions
1. Peel and thinly slice onion. Separate into rings.
2. Sauté onion and zucchini in butter until tender.
3. Place in a shallow 1 1/2-quart baking dish.
4. Combine eggs, milk, salt, pepper, mustard, and half the cheese.
5. Pour egg mixture over vegetables.
6. Sprinkle with remaining cheese.
7. Bake at 375°F for 20 minutes or until firm.
8. Yields 6 servings. -
Penny Carrots
Penny Carrots Let sit couple days
2 # carrots sliced - boil 10 min
till Barely tender
3/4 c sugar
2 T dry mustard } mix
1/2 c Vinegar
1/4 c oil
1 can tomato soup
1 Bell pepper sliced thin } mix all together
1/2 large onion also
fry?
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# Penny Carrots
## Ingredients
- 2 lb carrots, sliced
- 3/4 cup sugar
- 2 Tbsp dry mustard
- 1/2 cup vinegar
- 1/4 cup oil
- 1 can tomato soup
- 1 bell pepper, sliced thin
- 1/2 large onion
## Instructions
1. Slice carrots and boil 10 minutes until barely tender.
2. Mix together sugar, dry mustard, and vinegar.
3. Mix all together with oil, tomato soup, sliced bell pepper, and onion.
4. Let sit a couple of days. -
Mustard Sauce
MUSTARD SAUCE
1 ounce dry mustard (about 4
tablespoons), 2 teaspoons)
mixed with just enough water to
dissolve
1 ounce monosodium glutamate
(about 2 tablespoons, 2
teaspoons)
1 ounce sesame seeds (4½
tablespoons)
2¼ cups soy sauce
Mix dry mustard, water, MSG, sesame
seeds and soy sauce. Serve as a dipping
sauce with chicken and steak.
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# Mustard Sauce
## Ingredients
- 1 oz dry mustard (about 4 Tbsp, 2 tsp), mixed with just enough water to dissolve
- 1 oz monosodium glutamate (about 2 Tbsp, 2 tsp)
- 1 oz sesame seeds (4 1/2 Tbsp)
- 2 1/4 cups soy sauce
## Instructions
1. Mix dry mustard, water, MSG, sesame seeds, and soy sauce.
2. Serve as a dipping sauce with chicken and steak. -
Mayonnaise
1 Tablesps. Mayonnaise
dry mustard
2 eggs
2 Tbls. flour
salt + pepper
1/2 cup sugar
1/2 " vinegar
1 1/2 " water
mix together until
thickens
Olga - Apr. 10/75
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wine
sugar
Vinegar
water
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# Mayonnaise
## Ingredients
- 1 Tbsp dry mustard
- 2 eggs
- 2 Tbsp flour
- Salt & pepper
- 1/2 cup sugar
- 1/2 cup vinegar
- 1 1/2 cups water
## Instructions (Inferred)
1. Whisk all ingredients together in a saucepan
2. Cook over medium heat, stirring constantly
3. Continue until thickened (a few minutes once it comes to temperature)
4. Cool before using
Editors note: From what I can tell, this is a starch thickened, cooked "mayonnaise" also called "cooked dressing" or "boiled dressing" during this time period. -
Meat Marinade
Meat Marinade
1 c. Soy Sauce
1/2 c. Oil
1 tsp ginger
1 tsp dry mustard
1 tsp Accent
1/2 c. Water
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# Meat Marinade
## Ingredients
- 1 cup soy sauce
- 1/2 cup oil
- 1 tsp ginger
- 1 tsp dry mustard
- 1 tsp Accent (meat tenderizer)
- 1/2 cup water
## Instructions
1. Combine all ingredients and use as a marinade for meat.