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Sliced Ripe Cucumber Pickle
. Sliced ripe cucumber Pickle
12 large cucumbers
1 onion
1 tb sp. celery seed
2 ounces mustard seed
1 qt vinegar
3 c sugar.
Slice cucumbers and soak
Back:
over night in a strong
brine - drain -
Bring the minced on-
ion, celery seed, mustard seed
vinegar & sugar to a boil
add cucumber slices &
cook until almost tender
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# Sliced Ripe Cucumber Pickle
## Ingredients
- 12 large cucumbers
- 1 onion
- 1 Tbsp celery seed
- 2 ounces mustard seed
- 1 qt vinegar
- 3 cups sugar
## Instructions
1. Slice cucumbers and soak overnight in a strong brine. Drain.
2. Bring the minced onion, celery seed, mustard seed, vinegar, and sugar to a boil.
3. Add cucumber slices and cook until almost tender. -
Shrimpy Caesar
SHRIMPY CAESAR THE TAMPA TRIBUNE
1 lb. sm/med shrimp,
shelled, & deveined
1 dozen shrimp
1 sm. clove garlic, minced
½ cup olive oil
2 med heads romaine lettuce,
torn up, chilled
½ teaspoon salt
Freshly grd. pepper
1 egg, coddled
Juice of 2 lemons
1 T. Worcestershire
sauce
6 anchovy fillets,
optional
1 cup croutons
1/3 c. grated Parm-
esan cheese
In a sauce pan, cook shrimp in 1½ cups water un-
til just pink; drain.
Card 1 Back:
Add garlic to oil; let stand several hours.
In a large salad bowl, toss romaine with
garlic, oil, salt, and pepper. Break coddled
egg into middle of the salad. Squeeze or pour
lemon juice over romaine. Add Worcestershire
sauce and anchovies; toss well. Add croutons
and cheese; toss lightly with shrimp.
Makes 8 servings.
NOTE: To coddle egg, cook 1 minute gently
boiling water.
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# Shrimpy Caesar
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 1 lb. small/medium shrimp, shelled and deveined
- 1 dozen shrimp
- 1 small clove garlic, minced
- 1/2 cup olive oil
- 2 medium heads romaine lettuce, torn up, chilled
- 1/2 tsp salt
- Freshly ground pepper
- 1 egg, coddled
- Juice of 2 lemons
- 1 Tbsp Worcestershire sauce
- 6 anchovy fillets, optional
- 1 cup croutons
- 1/3 cup grated Parmesan cheese
## Instructions
1. In a saucepan, cook shrimp in 1 1/2 cups water until just pink; drain.
2. Add garlic to oil; let stand several hours.
3. In a large salad bowl, toss romaine with garlic, oil, salt, and pepper.
4. Break coddled egg into the middle of the salad.
5. Squeeze or pour lemon juice over the romaine.
6. Add Worcestershire sauce and anchovies; toss well.
7. Add croutons and cheese; toss lightly with shrimp.
**NOTE:** To coddle egg, cook 1 minute in gently boiling water. -
Shrimply Delicious Quiche
SHRIMPLY DELICIOUS QUICHE FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
3/4 pound, peeled/deveined rock shrimp, fresh or
frozen
1 tablespoon salt
2 cups water
1½ cups sliced fresh mushrooms
2/3 cup sliced green onions
¼ cup butter or margarine, melted
4 eggs, well beaten
1½ cups half and half
1 teaspoon salt
Card 1 Back:
(Let stand for 15 minutes. 6 servings.)
1/8 teaspoon dry mustard
1 cup shredded mozzarella cheese
2 unbaked 9-inch pie shells
Thaw rock shrimp. Add salt to water and bring
to a boil. Place shrimp in boiling water; cook
30 sec. Drain. Rinse under cold water for 1-2
min. Remove any remaining particles of sand
vein. Chop rock shrimp. Cook mushrooms & green
onions in butter until tender, but not brown.
Combine eggs, half & half, salt & dry mustard;
beat until smooth. Layer half of the rock
shrimp, half of the mushroom mixture and half of
the mozzarella cheese in each pie shell. Pour
half of the egg mi into each pie shell. Bake
at 425 degrees for 30 min., or until knife comes
clean.
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# Shrimply Delicious Quiche
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 3/4 pound peeled/deveined rock shrimp, fresh or frozen
- 1 Tbsp salt
- 2 cups water
- 1 1/2 cups sliced fresh mushrooms
- 2/3 cup sliced green onions
- 1/4 cup butter or margarine, melted
- 4 eggs, well beaten
- 1 1/2 cups half and half
- 1 tsp salt
- 1/8 tsp dry mustard
- 1 cup shredded mozzarella cheese
- 2 unbaked 9-inch pie shells
## Instructions
1. Thaw rock shrimp. Add 1 Tbsp salt to 2 cups water and bring to a boil.
2. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold water for 1–2 minutes.
3. Remove any remaining particles of sand vein. Chop rock shrimp.
4. Cook mushrooms and green onions in butter until tender, but not brown.
5. Combine eggs, half and half, 1 tsp salt, and dry mustard; beat until smooth.
6. Layer half of the rock shrimp, half of the mushroom mixture, and half of the mozzarella cheese in each pie shell.
7. Pour half of the egg mixture into each pie shell.
8. Bake at 425°F for 30 minutes, or until knife comes out clean.
9. Let stand for 15 minutes before serving. -
Shrimp Ginger Curry
SHRIMP GINGER CURRY
½ cup butter or margarine
½ cup finely chopped onion
½ cup finely chopped celery
2 cloves garlic, minced
1½ to 2 tablespoons peeled, grated
fresh ginger
1½ to 2 teaspoons curry powder
⅓ cup flour
3 cups light cream or milk
2 teaspoons lime juice
1 teaspoon salt
1 pound medium prawns, cooked,
shelled and deveined
Condiments:
Dry roasted peanuts
Toasted coconut
Raisins
Chutney
In skillet, melt butter. Add onion, celery
and garlic; saute until tender. Add ginger,
curry and flour; heat until bubbly. Re-
move from heat; stir in cream, lime juice
and salt. Cook and stir over low heat,
until thickened. Add shrimp; heat
through. Serve over hot cooked rice. Pass
suggested condiments. Makes 4 to 6 serv-
ings.
Note: 1½ to 2 cups cubed, cooked
chicken may be substituted for the
shrimp. Use 1½ cups each chicken broth
and light cream for liquid.
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# Shrimp Ginger Curry
*Makes 4 to 6 servings*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cloves garlic, minced
- 1 1/2 to 2 Tbsp peeled, grated fresh ginger
- 1 1/2 to 2 tsp curry powder
- 1/3 cup flour
- 3 cups light cream or milk
- 2 tsp lime juice
- 1 tsp salt
- 1 lb medium prawns, cooked, shelled and deveined
### Condiments (for passing at table)
- Dry roasted peanuts
- Toasted coconut
- Raisins
- Chutney
## Instructions
1. In a skillet, melt butter. Add onion, celery and garlic; sauté until tender.
2. Add ginger, curry powder and flour; heat until bubbly.
3. Remove from heat; stir in cream, lime juice and salt.
4. Cook and stir over low heat until thickened.
5. Add shrimp; heat through.
6. Serve over hot cooked rice. Pass suggested condiments at the table. -
Shrimp Crepes
SHRIMP CREPES
1 package (10 ounces) frozen
chopped spinach
3 tablespoons butter or margarine
⅓ cup flour
1½ cups milk
½ cup dry sherry
2 tablespoons lemon juice
1 tablespoon tomato paste
2 teaspoons snipped dried chives
1 teaspoon seasoned salt
¼ teaspoon nutmeg
⅛ teaspoon pepper
12 ounces small, cooked and shelled
shrimp
6 baked (7-inch) crepes
½ cup sliced natural almonds,
toasted
Cook spinach as package directs; drain
and squeeze out excess liquid. Set aside.
In 2-quart saucepan over medium heat,
melt butter; stir in flour. Cook 1 minute.
Gradually whisk in milk, sherry, lemon
juice and tomato paste. Add chives, salt,
nutmeg and pepper. Cook and stir about 5
minutes until smooth and thickened. Re-
move ⅔ cup; set aside. Stir spinach and
shrimp into larger portion of the sauce.
Reduce heat and cook until hot through,
stirring often.
On lightly buttered baking sheet, spoon
½ cup hot spinach mixture across center
of each crepe. Fold sides over to enclose
filling. Heat in 375-degree oven about 10
(over)
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minutes until edges of crepes begin to
curl.
Meanwhile, heat reserved sauce, mix-
ing in small amount of milk to thin, if
needed. With large spatula transfer crepes
to individual heated serving plates; pour
sauce over center of each. Sprinkle with
almonds and garnish with parsley sprigs.
Serve immediately. Makes 6 filled crepes.
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# Shrimp Crepes
*Makes 6 filled crepes*
## Ingredients
- 1 package (10 ounces) frozen chopped spinach
- 3 Tbsp butter or margarine
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 cup dry sherry
- 2 Tbsp lemon juice
- 1 Tbsp tomato paste
- 2 tsp snipped dried chives
- 1 tsp seasoned salt
- 1/4 tsp nutmeg
- 1/8 tsp pepper
- 12 ounces small, cooked and shelled shrimp
- 6 baked (7-inch) crepes
- 1/2 cup sliced natural almonds, toasted
## Instructions
1. Cook spinach as package directs; drain and squeeze out excess liquid. Set aside.
2. In a 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute.
3. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened.
4. Remove 2/3 cup of sauce; set aside. Stir spinach and shrimp into the larger portion of the sauce. Reduce heat and cook until hot through, stirring often.
5. On a lightly buttered baking sheet, spoon 1/2 cup hot spinach mixture across the center of each crepe. Fold sides over to enclose filling.
6. Heat in a 375°F oven about 10 minutes until edges of crepes begin to curl.
7. Meanwhile, heat the reserved sauce, mixing in a small amount of milk to thin, if needed.
8. With a large spatula, transfer crepes to individual heated serving plates; pour sauce over center of each.
9. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. -
Shredded Buttered Carrots
Shredded Buttered Carrots.
2 bunches young carrots
1 teaspoon sugar
1 " " salt boiling water to cover - scrape
3 tblsp. butter - carrots and strips or julienne
add sugar and salt. and bare ly cover with
boiling water. cook until tender about 20 minutes
when the water should be evapored. add the butter
and let stand for 10 minutes.
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# Shredded Buttered Carrots
## Ingredients
- 2 bunches young carrots
- 1 tsp sugar
- 1 tsp salt
- Boiling water to cover
- 3 Tbsp butter
## Instructions
1. Scrape carrots and cut into strips or julienne.
2. Add sugar and salt, and barely cover with boiling water.
3. Cook until tender, about 20 minutes, by which time the water should be evaporated.
4. Add the butter and let stand for 10 minutes. -
Short Cake
Short Cake
1 cup flour
4 tbs Baking Powder
½ ts salt
1 tbs. sugar
3 " butter
1 egg well beaten in ½ cup milk
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# Short Cake
## Ingredients
- 1 cup flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp sugar
- 3 Tbsp butter
- 1 egg, well beaten in 1/2 cup milk
## Instructions (Inferred)
1. Combine flour, baking powder, salt, and sugar.
2. Cut in butter until the mixture resembles coarse crumbs.
3. Add the well-beaten egg and milk mixture, stirring just until combined.
4. Turn out onto a greased baking sheet or into a greased pan, or drop in mounds for individual shortcakes.
5. Bake at 450°F for 12–15 minutes, until golden.
6. Split while warm and serve with fruit and cream. -
Shoo-Fly Pie
SHOO-FLY PIE
A good old Pennsylvania Dutch Recipe!
For the liquid part:
½ CUP MOLASSES
½ CUP HOT WATER
½ TEASPOON BAKING SODA
For the crumb part:
¼ CUP SHORTENING
1 CUP BROWN SUGAR
1½ CUPS FLOUR ¼ Tsp. SALT
1 Tsp. CINNAMON
A LITTLE NUTMEG, GINGER
and CLOVES
Combine the dry ingredients and work
in the shortening to make crumbs. Into
an unbaked pie shell, put crumbs and
liquid in alternating layers with crumbs
on bottom and top. Bake in hot oven 450
degrees, for 15 minutes, then reduce heat
to 350 degrees for 20 minutes.
To the Pennsylvania Dutch housewife
Baking day was important. From the big
outdoor oven she produced countless
cakes, pies and loaves of golden-crusted
bread.
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...y memorable moments
...y when you visit the
estoga Crafts Product by L. E. Smith Wholesale Distributors, Gettysburg, P...
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# Shoo-Fly Pie
*A good old Pennsylvania Dutch Recipe!*
## Liquid Part
- 1/2 cup molasses
- 1/2 cup hot water
- 1/2 tsp baking soda
## Crumb Part
- 1 unbaked pie shell
- 1/4 cup shortening
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/4 tsp salt
- 1 tsp cinnamon
- A little nutmeg, ginger, and cloves
## Instructions
1. Combine the dry ingredients and work in the shortening to make crumbs.
2. Into an unbaked pie shell, put crumbs and liquid in alternating layers with crumbs on bottom and top.
3. Bake in hot oven 450 degrees for 15 minutes, then reduce heat to 350 degrees for 20 minutes. -
Seven Minute Frosting
Seven minute Frosting.
2 egg whites
1½ c. sugar.
5 T. water
1½ t. light corn sirup.
or ¼ t. cream tarter.
1 t. vanilla
⅛ t. salt.
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# Seven Minute Frosting
*Frosts one 2-layer cake or equivalent*
## Ingredients
- 2 egg whites
- 1 1/2 cups sugar
- 5 Tbsp water
- 1 1/2 tsp light corn syrup (or 1/4 tsp cream of tartar)
- 1/8 tsp salt
- 1 tsp vanilla
## Instructions
1. Combine egg whites, sugar, water, corn syrup (or cream of tartar), and salt in the top of a double boiler.
2. Beat with a hand mixer over boiling water, beating constantly for 7 minutes until frosting forms stiff, glossy peaks.
3. Remove from heat and add vanilla.
4. Beat 1 minute more until frosting is thick enough to spread.
5. Use immediately — seven minute frosting sets quickly and does not hold well once it begins to cool. -
Sesame-Soy Milk
¼ cup tahini
½ cup soy flour
6 cups water
½ tsp sea salt
Mix tahini and soy flour until well
blended. Add water, just one or two
spoonfuls at a time at first, mixing care-
fully and thoroughly to insure smooth-
ness. (For convenience this may be done in a blender.) Bring
to a simmer on low heat, placing an asbestos pad under the
pot if one is available. Simmer gently for 40 minutes, stirring
often (especially at the beginning) to prevent lumping. Add
salt and simmer for 5 minutes more. Makes about 6 cups.
(over)
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Sesame soy milk may be used in place of dairy milk or plain soy
milk in nearly any recipe, or it may be used as a beverage, on
cereal, etc. It will keep for several days if refrigerated — separation
is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can
make richer or thinner milks; with the addition of a bit of honey,
soy sauce or miso, these ingredients can form the basis for sweeter
beverages or for gravies.
natural recipes boston, mass © 1973
44 robinwood ave. 02130 (617) 522-0299
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# Sesame-Soy Milk
*Natural Recipes, Boston, Mass., 1973*
## Ingredients
- 1/4 cup tahini
- 1/2 cup soy flour
- 6 cups water
- 1/2 tsp sea salt
## Instructions
1. Mix tahini and soy flour until well blended.
2. Add water, just one or two spoonfuls at a time at first, mixing carefully and thoroughly to ensure smoothness. (For convenience this may be done in a blender.)
3. Bring to a simmer on low heat, placing an asbestos pad under the pot if one is available.
4. Simmer gently for 40 minutes, stirring often (especially at the beginning) to prevent lumping.
5. Add salt and simmer for 5 minutes more.
6. Makes about 6 cups.
## Notes
Sesame soy milk may be used in place of dairy milk or plain soy milk in nearly any recipe, or it may be used as a beverage, on cereal, etc. It will keep for several days if refrigerated — separation is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can make richer or thinner milks; with the addition of a bit of honey, soy sauce or miso, these ingredients can form the basis for sweeter beverages or for gravies. -
Sesame Halibut Steaks
SESAME HALIBUT STEAKS
2 halibut steaks, 1 to 1½ inches
thick
⅓ cup melted butter
Dash garlic salt
2 cups soft bread crumbs
1 teaspoon garlic salt
⅛ teaspoon seasoned pepper
2 tablespoons toasted sesame
seeds
Brush the halibut with some of the
melted butter and arrange in a shallow
baking dish. Sprinkle with garlic salt.
Combine the balance of melted butter
with bread crumbs, garlic salt, seasoned
pepper, and sesame seeds. Mound half of
mixture on each piece of halibut. Bake in
a 350 degrees uncovered, until fish flakes
easily with a fork, approximately 25 to 30
minutes. Yields 2 servings.
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# Sesame Halibut Steaks
*Yields 2 servings*
## Ingredients
- 2 halibut steaks, 1 to 1 1/2 inches thick
- 1/3 cup melted butter
- Dash garlic salt
- 2 cups soft bread crumbs
- 1 tsp garlic salt
- 1/8 tsp seasoned pepper
- 2 Tbsp toasted sesame seeds
## Instructions
1. Brush the halibut with some of the melted butter and arrange in a shallow baking dish.
2. Sprinkle with garlic salt.
3. Combine the balance of melted butter with bread crumbs, garlic salt, seasoned pepper, and sesame seeds.
4. Mound half of the mixture on each piece of halibut.
5. Bake at 350°F uncovered until fish flakes easily with a fork, approximately 25 to 30 minutes. -
Sesame Fried Chicken
SESAME FRIED CHICKEN
1 Lynden Fryer, Cut-Up ½ teaspoon monosodium
1 cup flour glutamate
1½ teaspoons salt ½ cup shortening or oil
½ teaspoon pepper ¼ cup sesame seeds
Combine flour and seasonings in paper bag. Dredge chicken
pieces in flour mixture. Brown in hot fat. Cover and cook
slowly for 20 minutes, turning once. Remove from skillet,
cool slightly, then roll each piece in sesame seeds. Return
to skillet and turn each piece until seeds are toasted.
4 to 6 servings.
Card 1 Back:
IT'S A PLEASURE ALWAYS TO SERVE YOUR FAMILY
LYNDEN
Sesame
Fried Chicken
RECIPE CARD
(SEE REVERSE SIDE)
LYNDEN LYNDEN
CUT-UP FRYERS TURKEY
LYNDEN LYNDEN
FRYER PARTS FARM-FRESH EGGS
LYNDEN LYNDEN CANNED
STEWING CHICKENS CHICKEN, TURKEY
AND EGG PRODUCTS
LOOK FOR LYNDEN . . . YOUR FAMILY DESERVES THE BEST
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# Sesame Fried Chicken
*Recipe by Lynden*
*Serves 4 to 6*
## Ingredients
- 1 Lynden Fryer, cut-up
- 1 cup flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp monosodium glutamate
- 1/2 cup shortening or oil
- 1/4 cup sesame seeds
## Instructions
1. Combine flour and seasonings in a paper bag.
2. Dredge chicken pieces in the flour mixture.
3. Brown in hot fat.
4. Cover and cook slowly for 20 minutes, turning once.
5. Remove from skillet and cool slightly.
6. Roll each piece in sesame seeds.
7. Return to skillet and turn each piece until seeds are toasted.