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Clam Sauce for Pasta
CLAM SAUCE FOR PASTA THE WASHINGTON POST
b¼ c. olive oil 1 tsp. minced garlic
¼ c. minced onion 1 (10½-oz.) can whole
1 red bell pepper clams
sliced into thin ¼ c. minced parsley
matchsticks ½ lb. cooked past a
Heat ¼ c. of olive oil in a large pan. Add
minced onion and red bell pepper and let cook
for about 5 minutes or until softened.
Stir in garlic and juice from clams. Raise
heat and boil rapidly for about a minute. Add
clams and parsley and toss over heat just until
hot. Add pasta and toss again. Serve immed-
iately.
Makes 2-3 servings.
Card 1 Back: blank
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# Clam Sauce for Pasta
*The Washington Post*
*Makes 2–3 servings*
## Ingredients
- 1/4 cup olive oil
- 1/4 cup minced onion
- 1 red bell pepper, sliced into thin matchsticks
- 1 tsp minced garlic
- 1 (10 1/2-oz.) can whole clams
- 1/4 cup minced parsley
- 1/2 lb cooked pasta
## Instructions
1. Heat 1/4 cup of olive oil in a large pan.
2. Add minced onion and red bell pepper and let cook for about 5 minutes or until softened.
3. Stir in garlic and juice from clams.
4. Raise heat and boil rapidly for about a minute.
5. Add clams and parsley and toss over heat just until hot.
6. Add pasta and toss again.
7. Serve immediately. -
Greek Broiled Fish
GREEK BROILED FISH FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 pounds skinless red snapper
1 teaspoon salt
½ teaspoon pepper
2 tablespoons melted margarine or olive oil
3 tablespoons lemon juice
2 cloves garlic, finely minced
3 TB. margarine or olive oil
½ c. thinly sliced onion rings, cut into ¼'s
1½ cups chopped parsley
1 c. chopped fresh tomato
1 teaspoon lemon juice
Card 1 Back:
Thaw fish if frozen. Pat dry. Sprinkle fillets
with salt/pepper. Place in a well-greased bak-
ing pan, 15x9½x½". Combine 2 TB. melted marga-
rine, lemon juice, and garlic, pour over fil-
lets. Set aside. In a 1-quart saucepan, melt 3
TB. margarine. Add onion and cook until tender,
but not brown. Stir in parsley and tomatoes and
cook just long enough to heat, about 1 min. Stir
in lemon juice. Set aside. Broil fillets about
4" from the source of heat for 4-6 min. Turn
carefully and baste fillets with pan drippings.
Broil 4-6 minutes longer or until fish flakes
easily when tested with a fork. Spread veg-
etable mixture evenly over fillets.
Makes 6 servings.
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# Greek Broiled Fish
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 2 pounds skinless red snapper
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp melted margarine or olive oil
- 3 Tbsp lemon juice
- 2 cloves garlic, finely minced
- 3 Tbsp margarine or olive oil
- 1/2 cup thinly sliced onion rings, cut into quarters
- 1 1/2 cups chopped parsley
- 1 cup chopped fresh tomato
- 1 tsp lemon juice
## Instructions
1. Thaw fish if frozen. Pat dry.
2. Sprinkle fillets with salt and pepper.
3. Place in a well-greased baking pan, 15x9 1/2x1/2".
4. Combine 2 Tbsp melted margarine, lemon juice, and garlic; pour over fillets. Set aside.
5. In a 1-quart saucepan, melt 3 Tbsp margarine. Add onion and cook until tender but not brown.
6. Stir in parsley and tomatoes and cook just long enough to heat, about 1 minute.
7. Stir in lemon juice. Set aside.
8. Broil fillets about 4" from the source of heat for 4–6 minutes.
9. Turn carefully and baste fillets with pan drippings.
10. Broil 4–6 minutes longer or until fish flakes easily when tested with a fork.
11. Spread vegetable mixture evenly over fillets. -
Instant Stuffing
Instant Stuffing
4 C. large bread crumbs or pieces
1 t instant minced onion 1/4 t leaf sage crumbled
1 t. parsley flakes 1/2 t. salt
1/2 t. leaf thyme crumbled 1/4 t. pepper
Heat bread crumbs in shallow pan at
350° for 5-10 minutes or until dry.
Combine with onions parsley, thyme
sage, salt & pepper in a large bowl.
Cover & store at room temperature.
This keeps for weeks.
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To use Melt 3 T. butter; stir into
crumb mixture in large bowl. add 1/2
C. to 3/4 C. chicken broth. Stirring gently
place in 4 cup baking dish; Cover
bake 350° for 30 minutes, adding more
broth if necessary recipe can be
varied by adding 1/4 C. minced celery
or 1/4 C. chopped nuts, or 2 tablespoons
sesame seeds.
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# Instant Stuffing
## Ingredients
- 4 cups large bread crumbs or pieces
- 1 tsp instant minced onion
- 1/4 tsp leaf sage, crumbled
- 1 tsp parsley flakes
- 1/2 tsp salt
- 1/2 tsp leaf thyme, crumbled
- 1/4 tsp pepper
### To Use (per batch)
- 3 Tbsp butter
- 1/2 cup to 3/4 cup chicken broth
### Optional Add-ins
- 1/4 cup minced celery, or
- 1/4 cup chopped nuts, or
- 2 Tbsp sesame seeds
## Instructions
### Making the Mix
1. Heat bread crumbs in a shallow pan at 350°F for 5–10 minutes, or until dry.
2. Combine dried crumbs with onion, parsley, thyme, sage, salt, and pepper in a large bowl.
3. Cover and store at room temperature. This keeps for weeks.
### To Use
1. Melt 3 Tbsp butter and stir into the crumb mixture in a large bowl.
2. Add 1/2 cup to 3/4 cup chicken broth, stirring gently.
3. Place in a 4-cup baking dish; cover.
4. Bake at 350°F for 30 minutes, adding more broth if necessary.
5. If desired, vary the recipe by adding 1/4 cup minced celery, 1/4 cup chopped nuts, or 2 tablespoons sesame seeds. -
Clam Sauce for Linguine/Fettuccine
Clam Sauce for Linguinie/Fettacini
2 T olive oil or Salad Oil
1/2 tsp garlic Powdr
1/4 tsp crumbled Oregano leaves
1 T. dried parsley flakes
1 Can Minced Clams
1/8 tsp ground black pepper
1/2 tsp salt
1 Pkg 8oz Spaghetti
Parmesan Cheese
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3 min
1/2 c.
- heat oil
- Med. heat 3 min
- 1/2 c. butter
- add clam juice - bring to boil
- 3 butter boil sauce
- lower heat - add clams
- clams Parmesan spread
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# Clam Sauce for Linguine/Fettuccine
## Ingredients
- 2 Tbsp olive oil or salad oil
- 1/2 tsp garlic powder
- 1/4 tsp crumbled oregano leaves
- 1 Tbsp dried parsley flakes
- 1 can minced clams
- 1/8 tsp ground black pepper
- 1/2 tsp salt
- 1 pkg (8 oz) spaghetti
- Parmesan cheese
## Instructions
1. Heat oil in pan over medium heat for 3 minutes.
2. Add 1/2 cup butter; bring to a boil with clam juice from can.
3. Boil sauce for 3 minutes.
4. Lower heat and add clams.
5. Serve over cooked pasta; top with Parmesan cheese. -
Foil Fish Bake
FOIL FISH BAKE
4 fresh lake trout, mackerel or
other whole white fish (2 pounds
in all)
2 tablespoons margarine
½ cup chopped parsley
½ cup chopped dill sprigs
¼ cup chopped chives
¼ cup chopped onion
2 tablespoons lemon juice
freshly ground black pepper
Clean and rinse fish; allow to
drain. Make stuffing: Mix together
margarine, parsley, dill sprigs,
chives, onion, lemon juice and pep-
per. Stuff and wrap each fish sepa-
rately in aluminum foil, sealing the
edges carefully. Bake at 400°F. for
20 minutes. Unwrap, remove to a
hot platter, garnish with parsley and
lemon slices.
Yield: 4 servings
Approx. cal/serv.: 220
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# Foil Fish Bake
*Yields 4 servings*
## Ingredients
- 4 fresh lake trout, mackerel, or other whole white fish (2 pounds in all)
- 2 Tbsp margarine
- 1/2 cup chopped parsley
- 1/2 cup chopped dill sprigs
- 1/4 cup chopped chives
- 1/4 cup chopped onion
- 2 Tbsp lemon juice
- Freshly ground black pepper
## Instructions
1. Clean and rinse fish; allow to drain.
2. Make stuffing: Mix together margarine, parsley, dill sprigs, chives, onion, lemon juice, and pepper.
3. Stuff each fish with the herb mixture and wrap each fish separately in aluminum foil, sealing the edges carefully.
4. Bake at 400°F for 20 minutes.
5. Unwrap, remove to a hot platter, and garnish with parsley and lemon slices. -
Spaghetti with Tuna Fish
Spaghetti with Tuna Fish
By BETTY CROCKER
Prepared for The Minneapolis Star Home Service department.
Spaghetti with tuna fish is one of the best hurry-up main dishes I know of.
All you'll need with it will be salad or relishes, bread and butter, jam or jelly, and cookies and sauce for dessert.
Here's the recipe:
SPAGHETTI WITH TUNA FISH
1/2 lb. spaghetti (2 cups uncooked)
1 can tuna fish (1/2 pound)
1 tbsp. chopped parsley
1 tsp. minced onion or tiny pieces
of garlic
1 1/2 cups canned tomato soup
Cook spaghetti in 3 quarts of boiling water to which 1 tbsp. salt has been added. Drain.
Remove tuna fish from can.
Break into large pieces and put in hot frying pan with some of the oil from the can. Cook for 5 minutes.
Add the chopped parsley, onions and tomato soup. Cover and cook slowly for 10 minutes. Add cooked spaghetti to tomato and fish mixture. Serve hot. This will make about 6 servings.
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# Spaghetti with Tuna Fish
*Recipe by Betty Crocker — prepared for The Minneapolis Star Home Service Department*
*Makes about 6 servings*
## Ingredients
- 1/2 lb. spaghetti (2 cups uncooked)
- 1 can tuna fish (1/2 pound)
- 1 Tbsp. chopped parsley
- 1 tsp. minced onion or tiny pieces of garlic
- 1 1/2 cups canned tomato soup
- 1 Tbsp. salt (for pasta water)
## Instructions
1. Cook spaghetti in 3 quarts of boiling water to which 1 Tbsp. salt has been added. Drain.
2. Remove tuna fish from can. Break into large pieces and put in a hot frying pan with some of the oil from the can. Cook for 5 minutes.
3. Add the chopped parsley, onions, and tomato soup. Cover and cook slowly for 10 minutes.
4. Add cooked spaghetti to the tomato and fish mixture.
5. Serve hot. -
Stuffed Potatoes (White or Sweet)
Stuffed Potatoes (white or sweet)
6. medium potatoes 2 tbsp butter
2 teaspoons salt enough milk
1/8 tsp white pepper or cream to
moisten about 1/2 c
Method
1 cut in half lengthwise imediately after removing
from the oven. or cut a piece off
the top. 2 Remove insides and
put in bowl being careful not
to break skin
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3) mash potatoes add butter, milk and
season 4) Beat till ingredients are
thoroughly blended and potatoes are
lighter in color 5) Put mixture in
the potatoe shells. heaping &
unevenly 6) Place stuffed potatoes
in pan and bake in very hot
oven 500° ? untill potatoes are
brown 7) serve hot garnish
with parsely
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# Stuffed Potatoes (White or Sweet)
## Ingredients
- 6 medium potatoes
- 2 Tbsp butter
- 2 tsp salt
- 1/8 tsp white pepper
- Enough milk or cream to moisten, about 1/2 cup
## Instructions
1. Cut potatoes in half lengthwise immediately after removing from the oven, or cut a piece off the top.
2. Remove insides and put in bowl, being careful not to break skin.
3. Mash potatoes, add butter, milk and season.
4. Beat till ingredients are thoroughly blended and potatoes are lighter in color.
5. Put mixture in the potato shells, heaping and unevenly.
6. Place stuffed potatoes in pan and bake in very hot oven 500° until potatoes are brown.
7. Serve hot, garnish with parsley. -
Hollandaise Sauce / Maitre d'Hotel Butter
Hollandaise Sauce
½ cup butter Yolks of 2 eggs
Few grains cayenne ¼ teaspoon salt
1 tablespoon Sunkist lemon juice
Wash butter; divide in 3 pieces, and put
1 piece with egg yolks and lemon juice in a
saucepan. Work together until smooth, and
set saucepan over hot water, stirring con-
stantly until butter begins to melt. Then
add second piece of butter, and, as it thickens,
the third piece, lifting saucepan occasionally
from water, that sauce may not curdle.
Season with salt and cayenne, and serve
immediately. If sauce curdles, add 1 table-
spoon of heavy cream or 2 tablespoons white
sauce, and beat well. For a thinner sauce,
add ⅓ cup boiling water, and cook one
minute. Serve with fish, steak or vegetables.
Maitre d'Hotel Butter
Put ¼ cup butter in a bowl, and work with a
wooden spoon until it is soft and creamy; add ½
teaspoon salt, ⅛ teaspoon paprika, ½ tablespoon
finely chopped parsley, and ¾ tablespoon Sunkist
lemon juice, drop by drop. Serve with steak or
chops.
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# Hollandaise Sauce
## Ingredients
- 1/2 cup butter
- Few grains cayenne
- Yolks of 2 eggs
- 1/4 tsp salt
- 1 Tbsp Sunkist lemon juice
## Instructions
1. Wash butter; divide into 3 pieces.
2. Put 1 piece with egg yolks and lemon juice in a saucepan. Work together until smooth.
3. Set saucepan over hot water, stirring constantly until butter begins to melt.
4. Add second piece of butter, and as it thickens, add the third piece, lifting saucepan occasionally from water so that sauce may not curdle.
5. Season with salt and cayenne, and serve immediately.
6. If sauce curdles, add 1 Tbsp of heavy cream or 2 Tbsp white sauce, and beat well.
7. For a thinner sauce, add 1/3 cup boiling water and cook one minute.
8. Serve with fish, steak, or vegetables.
## Maitre d'Hotel Butter
### Ingredients
- 1/4 cup butter
- 1/2 tsp salt
- 1/8 tsp paprika
- 1/2 Tbsp finely chopped parsley
- 3/4 Tbsp Sunkist lemon juice
### Instructions
1. Put butter in a bowl and work with a wooden spoon until soft and creamy.
2. Add salt, paprika, parsley, and lemon juice drop by drop. Mix well.
3. Serve with steak or chops. -
Pin Wheel Appetizers
Pin wheel appetizers.
Roll thin slices of meat. or veal loaf.
around whole stuffed olives or whole sweet
pickls. sticks colored wood picks through the roll.
at ½ inch spaces. cut in slices between the pick.
meat rolls.
Spread slices of large bologna with cream
cheese. mixed with prepared horseradish roll up
with pick place parsley in end of each roll.
any other meat, spiced. other spreads cream
cheese. mustard
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# Pin Wheel Appetizers
## Meat Rolls
1. Roll thin slices of meat or veal loaf around whole stuffed olives or whole sweet pickles.
2. Stick colored toothpicks through the roll at 1/2 inch spaces.
3. Cut in slices between the picks.
## Bologna Rolls
1. Spread slices of large bologna with cream cheese mixed with prepared horseradish.
2. Roll up with a pick.
3. Place parsley in the end of each roll.
## Notes on Variations
- Any other meat, spiced.
- Other spreads: cream cheese, mustard.