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Tartar Sauce
Tartar Sauce
1 cup mayonnaise dressing - 1 teasp. f.c. capers
1 teasp. made mustard - 1 " " pickles.
1 " " finely chopped parsley. - ½ " onion juice
add all the ingredients to the Mayonnaise
in the order given: stir well and serve very
cold.
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# Tartar Sauce
## Ingredients
- 1 cup mayonnaise dressing
- 1 tsp finely chopped capers
- 1 tsp made mustard
- 1 tsp finely choped pickles
- 1 tsp finely chopped parsley
- 1/2 tsp onion juice
## Instructions
1. Add all the ingredients to the mayonnaise in the order given.
2. Stir well and serve very cold. -
Tangy Creamed Crabmeat
TANGY CREAMED CRABMEAT FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 pound blue crab meat, fresh or frozen
1 package (10 oz.) frozen green peas
½ cup chopped onion
¼ cup chopped green pepper
1 can (6 oz.) sliced mushrooms, drained
4 tablespoons margarine or vegetable oil
1 cup mayonnaise
1 cup plain yogurt
1 teaspoon salt
1/8 teaspoon pepper
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1 tablespoon chopped pimento
3 cups cooked rice
thaw crab meat if frozen. Remove any remaining
shell or cartilage. Cook peas according to di-
rections on package. Drain. In large fry pan,
cook onion, green pepper and mushrooms in marga-
rine until tender. Combine remaining ingred-
ients except rice, and simmer until thoroughly
heated, stirring occasionally.
Serve over rice.
Makes 6 servings.
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# Tangy Creamed Crabmeat
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 pound blue crab meat, fresh or frozen
- 1 package (10 oz.) frozen green peas
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 can (6 oz.) sliced mushrooms, drained
- 4 Tbsp margarine or vegetable oil
- 1 cup mayonnaise
- 1 cup plain yogurt
- 1 tsp salt
- 1/8 tsp pepper
- 1 Tbsp chopped pimento
- 3 cups cooked rice
## Instructions
1. Thaw crab meat if frozen. Remove any remaining shell or cartilage.
2. Cook peas according to directions on package. Drain.
3. In a large fry pan, cook onion, green pepper, and mushrooms in margarine until tender.
4. Combine remaining ingredients except rice, and simmer until thoroughly heated, stirring occasionally.
5. Serve over rice. -
Tamale Pie Casserole
Tamale Pie Casserole
1 # ground meat 1 can sliced black
1 onion chopped olives
1 cup tomatoes 1/2 t. chili powder
1 can tomatoe paste 2 T. green pepper
1/2 t. oregano salt and pepper
1 can drained mushrooms
Bring to boil 6 cups salted water. Stir in
slowly 1 cup yellow corn meal. Cook for 1/2 hr.
over slow heat. Take thickened corn meal and
line casserole. Put filling in and then
spread with a layer of meal. Bake 1 hr. at 300
Brown meat and onion and add rest.
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# Tamale Pie Casserole
## Ingredients
### Filling
- 1 lb ground meat
- 1 onion, chopped
- 1 cup tomatoes
- 1 can tomato paste
- 1/2 tsp oregano
- 1 can mushrooms, drained
- 1 can sliced black olives
- 1/2 tsp chili powder
- 2 Tbsp green pepper
- Salt and pepper
### Cornmeal Crust
- 6 cups salted water
- 1 cup yellow corn meal
## Instructions
### Cornmeal Crust
1. Bring the salted water to a boil.
2. Stir in the corn meal slowly.
3. Cook for 1/2 hour over slow heat.
### Filling
1. Brown the meat and onion, then add the remaining filling ingredients.
### Assembly
1. Line a casserole with the thickened corn meal.
2. Put the filling in, then spread a layer of the corn meal over the top.
3. Bake 1 hour at 300°F. -
Taco Sauce
TACO SAUCE
2 cups chopped hot red peppers
2 quarts peeled, chopped tomatoes, about 4
pounds
1 cup chopped onion
2 cloves garlic, minced
4 cups cider vinegar, divided
½ cup sugar
4 teaspoons salt
2 teaspoons seasoned salt
1 teaspoon dried oregano
1 teaspoon dried basil
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Wear rubber gloves to prevent burning hands when
preparing peppers. Combine chopped peppers with to-
matoes, onion, garlic and 2 cups of the vinegar in large
saucepan. Cook 15 to 20 minutes or until vegetables are
soft. Press through a colander or sieve.
Combine sieved vegetables, the remaining 2 cups vine-
gar, sugar, salt, seasoned salt, oregano and basil in large
saucepan. Simmer about 1 hour or until thick. Or, cook in 250
degree oven with oven door slightly ajar until thick.
Ladle into hot, sterilized jars while hot and seal im-
mediately. Or, process in boiling water bath 10 minutes.
Yields 4 half pints.
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# Taco Sauce
## Ingredients
- 2 cups chopped hot red peppers
- 2 quarts peeled, chopped tomatoes, about 4 pounds
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups cider vinegar, divided
- 1/2 cup sugar
- 4 tsp salt
- 2 tsp seasoned salt
- 1 tsp dried oregano
- 1 tsp dried basil
## Instructions
1. Wear rubber gloves to prevent burning hands when preparing peppers.
2. Combine chopped peppers with tomatoes, onion, garlic, and 2 cups of the vinegar in a large saucepan.
3. Cook 15 to 20 minutes or until vegetables are soft.
4. Press through a colander or sieve.
5. Combine sieved vegetables with the remaining 2 cups vinegar, sugar, salt, seasoned salt, oregano, and basil in a large saucepan.
6. Simmer about 1 hour or until thick. Alternatively, cook in a 250°F oven with the oven door slightly ajar until thick.
7. Ladle into hot, sterilized jars while hot and seal immediately. Alternatively, process in a boiling water bath for 10 minutes.
Yields 4 half pints. -
Taco Salad (Mexican Chef's Salad)
do you have it? They claim it's just like
eating a taco but in a salad bowl. K.R.,
Tigard.
A.: Taco Salad has been popular for a
few years, and yes it is very much like a
taco but the ingredients are put together a
little differently. We also call it Mexican
Chef's Salad.
TACO SALAD
(Mexican Chef's Salad)
1 onion
4 tomatoes
1 head lettuce
4 ounces grated cheddar cheese
8 ounces 1000 Island or French
dressing
Hot sauce to taste
1 package tortilla chips (any size)
1 pound ground beef
1 can (15-ounce) drained kidney
beans
1/4 teaspoon salt
1 avocado, sliced
Chop onion, tomatoes, lettuce. Toss
with grated cheese, dressing and hot
sauce to taste. Slice and add avocado.
Brown beef; add kidney beans and salt.
Simmer for 10 minutes and mix into cold
salad. Decorate with tortilla chips, avoca-
do and tomato slices. Serve pronto.
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# Taco Salad (Mexican Chef's Salad)
## Ingredients
- 1 onion
- 4 tomatoes
- 1 head lettuce
- 4 oz grated cheddar cheese
- 8 oz 1000 Island or French dressing
- Hot sauce to taste
- 1 package tortilla chips (any size)
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1/4 tsp salt
- 1 avocado, sliced
## Instructions
1. Chop onion, tomatoes, and lettuce.
2. Toss with grated cheese, dressing, and hot sauce to taste.
3. Slice and add avocado.
4. Brown beef; add kidney beans and salt.
5. Simmer for 10 minutes and mix into cold salad.
6. Decorate with tortilla chips, avocado, and tomato slices.
7. Serve pronto. -
Taco Salad
from the kitchen of Marilyn Randall "TACO SALAD"
8 oz. sour cream
8 oz. cream cheese
1 tsp. garlic powder
1 tsp. accent
1 tsp. worcestershire sauce
Mix above ingredients & spread in a
circle on dish.
1 can black pitted olives (slice)
1 bunch green onions (chop)
3 green peppers (dice)
2 tomatoes (remove skin - dice)
1 head lettuce (chop fine)
8 oz. montery jack (grate)
8 oz. mild cheddar (grate)
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# Taco Salad
## Ingredients
- 8 oz sour cream
- 8 oz cream cheese
- 1 tsp garlic powder
- 1 tsp Accent
- 1 tsp Worcestershire sauce
- 1 can black pitted olives, sliced
- 1 bunch green onions, chopped
- 3 green peppers, diced
- 2 tomatoes, skin removed and diced
- 1 head lettuce, chopped fine
- 8 oz Monterey Jack cheese, grated
- 8 oz mild cheddar cheese, grated
## Instructions
1. Mix together the sour cream, cream cheese, garlic powder, Accent, and Worcestershire sauce.
2. Spread the mixture in a circle on a dish.
3. Layer on top in order: sliced black olives, chopped green onions, diced green peppers, diced tomatoes, finely chopped lettuce, grated Monterey Jack, and grated mild cheddar. -
Swiss Steak
Swiss Steak
Pizza sauce is the new seasoning trick—
1/3 cup enriched flour 1 8-ounce can (1 cup) seasoned
2 teaspoons salt tomato sauce
1/4 teaspoon pepper 2 51/2-ounce cans (11/3 cups)
2 pounds of round or chuck pizza sauce
steak, 1 inch thick 1 medium onion, sliced
3 tablespoons fat
Combine flour, salt, and pepper; 10 minutes. Now cover and bake in
pound into steak. Brown slowly on oven-going skillet or large casserole in
both sides in hot fat. Pour tomato moderate oven (350°) 1 hour or a little
sauce and pizza sauce over meat. Top longer, until the steak is fork-tender.
with onion slices. Simmer uncovered Makes 6 servings.
Triple-tested in Successful Farming's tasting-test kitchen
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# Swiss Steak
*Triple-tested in Successful Farming's tasting-test kitchen*
## Ingredients
- 1/3 cup enriched flour
- 2 tsp salt
- 1/4 tsp pepper
- 2 pounds round or chuck steak, 1 inch thick
- 3 Tbsp fat
- 1 8-ounce can (1 cup) seasoned tomato sauce
- 2 5 1/2-ounce cans (1 1/3 cups) pizza sauce
- 1 medium onion, sliced
## Instructions
1. Combine flour, salt, and pepper; pound into steak.
2. Brown slowly on both sides in hot fat.
3. Pour tomato sauce and pizza sauce over meat.
4. Top with onion slices.
5. Simmer uncovered 10 minutes.
6. Cover and bake in oven-going skillet or large casserole in moderate oven (350°) 1 hour or a little longer, until the steak is fork-tender.
7. Makes 6 servings. -
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. -
Swiss Chard Pie
Swiss Chard Pie Serves 6 Oct. 24/74
Recipe from the kitchen of Organic Living
1 small onion
1/4 cup butter
30 leaves Swiss chard torn
into bite size pieces (discard
stems)
2 eggs
1/2 cup grated cheese (optional)
Saute onion in butter. When onion is
transparent, put chard in hot frying
pan with no additional heat & leave
until chard wilts. Sometimes additional
heat may be needed.
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Stir until butter covers each
leaf. Put in pie plate. Break
two eggs on top and smear
around with fork. Top with
grated cheese. Bake 350° until
egg is firm
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# Swiss Chard Pie
## Ingredients
- 1 small onion
- 1/4 cup butter
- 30 leaves Swiss chard, torn into bite size pieces (discard stems)
- 2 eggs
- 1/2 cup grated cheese (optional)
## Instructions
1. Saute onion in butter.
2. When onion is transparent, put chard in hot frying pan with no additional heat and leave until chard wilts. Sometimes additional heat may be needed.
3. Stir until butter covers each leaf.
4. Put in pie plate.
5. Break two eggs on top and smear around with fork.
6. Top with grated cheese.
7. Bake at 350° until egg is firm. -
Sweeter Muffin
Sweeter Muffin
1. egg. 400
# ½ c. milk. 20-25 mi.
2 T. melted shorting
1c sifted flour.
2 T. sugar
1½ t baking power.
½ t. salt.
1. Break egg in bowl.
2. Stir in milk & shorting
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3. mix flour & stuff B.P.
4. Stir until dry ingred.
are moistened
5. Pour in ungreased
muffin tins ½ - ⅔ full.
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# Sweeter Muffin
## Ingredients
- 1 egg
- 1/2 cup milk
- 2 Tbsp melted shortening
- 1 cup sifted flour
- 2 Tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
## Instructions
1. Break egg in bowl.
2. Stir in milk and shortening.
3. Sift in flour and measure; mix flour and stuff [sugar, baking powder, salt].
4. Stir until dry ingredients are moistened.
5. Pour into ungreased muffin tins, 1/2 to 2/3 full.
6. Bake at 400°F, 20-25 minutes -
Sweet-N-Sour Beans
Sweet - N - Sour Beans
Fry 8 slices bacon - set aside
in grease fry 4 chopped onions
add 1 cup brown sugar, 1 tsp
dry mustard 1/2 tsp salt, 1/2 tsp
garlic powder and 1/2 c cider
vinegar. Cook for 20 minutes.
drain canned - butter beans,
green limas, northern beans,
kidney beans. Mix together
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# Sweet-N-Sour Beans
## Ingredients
- 8 slices bacon
- 4 onions, chopped
- 1 cup brown sugar
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup cider vinegar
- 1 can butter beans, drained
- 1 can green lima beans, drained
- 1 can northern beans, drained
- 1 can kidney beans, drained
## Instructions
1. Fry 8 slices of bacon; set aside.
2. In the bacon grease, fry 4 chopped onions.
3. Add brown sugar, dry mustard, salt, garlic powder, and cider vinegar.
4. Cook for 20 minutes.
5. Drain all canned beans and mix together with the bacon and onion mixture. -
Sweet Sandwiches
pped. Sweet Sandwiches.
1) chopped raisins, salt peanut butter orange juice
2). dried (ground) figs. chopped nuts, strained honey.
lemon juice cooked salad dressing salt.
3) grated cheese, orange marmalade. Cream
or cooked salad dressing.
4) Chopped dates, grated pineapple
5) grated or crushed pineapple peanut butter
salt.
6) mashed.
banana, peanut butter cooked salad
dressing.
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# Sweet Sandwiches
## Variations
1. Chopped raisins, salt, peanut butter, orange juice
2. Ground dried figs, chopped nuts, strained honey, lemon juice, cooked salad dressing, salt
3. Grated cheese, orange marmalade, cream or cooked salad dressing
4. Chopped dates, grated pineapple
5. Grated or crushed pineapple, peanut butter, salt
6. Mashed banana, peanut butter, cooked salad dressing