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Grilled Salmon
Card 1 Front of recipe RCA0008-20260621-0150:
GRILLED SALMON BADCOCK CALENDAR 1992
1/3 cup butter, at room temperature
2 TB. lemon juice
2 TB. Dijon mustard
1/8 tsp. cayenne
1 TB. finely chopped parsley
6 large salmon steaks, 1-inch thick
salt and pepper to taste
Olive Oil
Beat the butter until creamy, gradually beat in
the lemon juice until mixture if fluffy. Beat
in the mustard, cayenne and parsley. Cover and
chill if made ahead; but, serve at room temper-
ature.
Card 1 Back of recipe RCA0008-20260621-0150:
Let coals burn for 30 minutes until a gray ask
forms. Spread coals out evenly. Lightly brush
salmon with olive oil; sprinkle with salt and
pepper. Set salmon on grill, 6 inches above
hot coals. Cook turning once with a wide
spatula until the fish flakes in center, about
5 minutes on each side.
Place steaks on serving platter, top each with
seasoned butter.
Serves 6.
---
# Grilled Salmon
*Badcock Calendar — 1992*
*Serves 6*
## Ingredients
### Seasoned Butter
- 1/3 cup butter, at room temperature
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1/8 tsp cayenne
- 1 Tbsp finely chopped parsley
### Salmon
- 6 large salmon steaks, 1-inch thick
- Salt and pepper to taste
- Olive oil
## Instructions
### Seasoned Butter
1. Beat the butter until creamy.
2. Gradually beat in the lemon juice until the mixture is fluffy.
3. Beat in the mustard, cayenne, and parsley.
4. Cover and chill if made ahead; but serve at room temperature.
### Salmon
1. Let coals burn for 30 minutes until a gray ash forms.
2. Spread coals out evenly.
3. Lightly brush salmon with olive oil; sprinkle with salt and pepper.
4. Set salmon on grill, 6 inches above hot coals.
5. Cook, turning once with a wide spatula, until the fish flakes in the center, about 5 minutes on each side.
### Assembly
1. Place steaks on a serving platter and top each with seasoned butter.
## Editor's Notes
- **Badcock Calendar** — this recipe originates from a promotional calendar issued by Badcock Home Furniture & More, a Florida-based furniture retailer known for producing annual recipe calendars. -
Chicken Tandoori
CHICKEN TANDOORI
8 ounces plain yogurt
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon salt
Dash pepper
Dash red pepper (cayenne) or to
taste
1 to 2 tablespoons vinegar
1 egg yolk
1 small broiler-fryer, cut up (or
enough chicken pieces to satisfy
2 appetites)
Combine yogurt, coriander, cumin, salt,
pepper, red pepper, vinegar and egg yolk
for marinade. Marinating chicken down to
the bone is essential. To help this process,
chicken should be skinned and cuts made
in thick meat areas. Add chicken to mari-
nade mixture and be sure they are covered
with marinade completely. Marinate in
refrigerator for 3 to 4 days. Bake chicken
in 350-degree oven for an hour, basting
with marinade, until tender. Serves 2.
Back: blank
---
# Chicken Tandoori
*Serves 2*
## Ingredients
- 8 oz plain yogurt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- Dash pepper
- Dash red pepper (cayenne), or to taste
- 1 to 2 Tbsp vinegar
- 1 egg yolk
- 1 small broiler-fryer, cut up (or enough chicken pieces to satisfy 2 appetites)
## Instructions
1. Combine yogurt, coriander, cumin, salt, pepper, red pepper, vinegar, and egg yolk to make the marinade.
2. Skin the chicken and make cuts in the thick meat areas to help the marinade penetrate to the bone.
3. Add chicken to the marinade mixture and be sure the pieces are covered with marinade completely.
4. Marinate in the refrigerator for 3 to 4 days.
5. Bake chicken in a 350°F oven for an hour, basting with marinade, until tender. -
Boiled Salad Dressing
Boiled Salad Dressing
2 t. sugar 1 egg or 2 yolks well beaten
1 t. salt 2 T. melted butter
1 t. mustard 1/4 c. vinegar
3/4 c water few grains Cayenne
2 T. flour
Method:
① Make a sauce of butter, flour, sugar,
salt, mustard, cayenne, water, and vinegar.
and cook in double boiler as in making med.
white sauce. ② when sauce is thick
Back:
remove top part of double boiler from lower and
away from any source of heat ③ Beat eggs
well ④ add to mixture ⑤ put to cool ⑥ when
ready for use add 1/2 c. whipped Cream
or 1/4 c. thick Cream or evaporated
milk.
---
# Boiled Salad Dressing
## Ingredients
- 2 tsp sugar
- 1 tsp salt
- 1 tsp mustard
- 3/4 cup water
- 2 Tbsp flour
- 1 egg or 2 yolks, well beaten
- 2 Tbsp melted butter
- 1/4 cup vinegar
- Few grains cayenne
## Instructions
1. Make a sauce of butter, flour, sugar, salt, mustard, cayenne, water, and vinegar, and cook in double boiler as in making medium white sauce.
2. When sauce is thick, remove top part of double boiler from lower and away from any source of heat.
3. Beat eggs well.
4. Add eggs to mixture.
5. Put to cool.
6. When ready for use, add 1/2 cup whipped cream or 1/4 cup thick cream or evaporated milk. -
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. -
Brain & Egg Omelet
Brain & egg omelet.
wash pair calf brains in cold water let stand a few
minutes. chop onions and some parsley. drain. brain
cut into 1/4. dust lightly with flour. saute in 3 tbs.
shortening with onion and parsley chopped fine. season
well. Beat up 6 eggs until very light. stir in 6 tbs
season with salt & cayenne pour over brains in hot milk.
skillet. Bak in oven 325° f. bake slowly.
serve 4 - 6 ___
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---
# Brain & Egg Omelet
## Ingredients
- 1 pair calf brains
- Onions, chopped fine
- Parsley, chopped fine
- Flour (for dusting)
- 3 Tbsp shortening
- Salt, to season
- Cayenne, to season
- 6 eggs
- 6 Tbsp milk
## Instructions
1. Wash calf brains in cold water and let stand for a few minutes.
2. Chop onions and some parsley.
3. Drain brains and cut into quarters.
4. Dust lightly with flour.
5. Sauté in 3 Tbsp shortening with onion and parsley chopped fine. Season well.
6. Beat up 6 eggs until very light.
7. Stir in 6 Tbsp milk.
8. Season with salt and cayenne.
9. Pour over brains in a hot skillet.
10. Bake in oven at 325°F. Bake slowly.
Serves 4–6. -
Real Men's Dinner / Oyster Soup
Real - Men's Dinner -
oyster soup -
Roast Beef - Broccoli hot Biscuits
au gratin potatoes - Relishes
grape fruit - avocado salad
cheese - crackers - Jelly
coffee -
Back:
Oyster soup - make a roux of 2 Tbl. butter - 2 Tbl. flour
do not let brown. have 3 or 4 onions 2 sprigs parsley 3 or 4
stalk celery chopped very fine. add the roux with liquor
from 1 pint oys. and a little water. add oys. Simmer
until edges curl scald 1 qt milk combine this oys.
heat all - season with salt and cayenne. Just before
serving add 1/2 cup hot cream or un diluted evap.
milk. and a piece of butter - Serve 6 -
---
# Real Men's Dinner & Oyster Soup
## Menu
- Oyster Soup
- Roast Beef
- Broccoli
- Hot Biscuits
- Au Gratin Potatoes
- Relishes
- Grapefruit & Avocado Salad
- Cheese, Crackers & Jelly
- Coffee
## Oyster Soup Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- 3 or 4 onions
- 3 or 4 sprigs parsley
- 3 or 4 stalks celery, chopped very fine
- 1 pint oysters (with liquor)
- A little water
- 1 qt milk, scalded
- Salt, to taste
- Cayenne, to taste
- 1/2 cup hot cream or undiluted evaporated milk
- 1 piece butter
## Oyster Soup Instructions
1. Make a roux of 2 Tbsp butter and 2 Tbsp flour; do not let brown.
2. Have onions, parsley, and celery chopped very fine.
3. Add the roux with liquor from 1 pint oysters and a little water.
4. Add oysters. Simmer until edges curl.
5. Scald milk and combine with the oyster mixture.
6. Heat all together. Season with salt and cayenne.
7. Just before serving, add 1/2 cup hot cream or undiluted evaporated milk and a piece of butter.
8. Serves 6. -
Fondue
FONDUE
1 3/4 c. grated swiss
1/2 c. " cheddar
1 cup chablis or other white wine
2 Tbl. flour
2 Tbl. water
salt to taste
sprinkling of cayenne (optional)
Back:
1. melt cheeses
2. stir in combination of
flour & water
3. add wine
4. stir Til combined
5. season to taste
---
# Fondue
## Ingredients
- 1 3/4 cups grated Swiss cheese
- 1/2 cup grated cheddar cheese
- 1 cup chablis or other white wine
- 2 Tbsp flour
- 2 Tbsp water
- Salt to taste
- Sprinkling of cayenne (optional)
## Instructions
1. Melt cheeses.
2. Stir in combination of flour and water.
3. Add wine.
4. Stir til combined.
5. Season to taste.