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Cheese Bread
CHEESE BREAD BADCOCK CALENDAR 1992
1 loaf french bread
2 cups sharp cheese, shredded
2/3 cup mayonnaise
1 bunch green onions, chopped
1 tsp. lemon juice
garlic pod, crushed
salt and pepper
Split french bread loaf in half, long ways. Mix
ingredients and spread mixture on french bread.
Sprinkle with paprika. Bake at 350 degrees for
5 minutes or until lightly toasted. Cut french
bread into serving pieces.
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# Cheese Bread
*Badcock Calendar — 1992*
## Ingredients
- 1 loaf french bread
- 2 cups sharp cheese, shredded
- 2/3 cup mayonnaise
- 1 bunch green onions, chopped
- 1 tsp lemon juice
- 1 garlic pod, crushed
- Salt and pepper
- Paprika (for sprinkling)
## Instructions
1. Split french bread loaf in half lengthwise.
2. Mix together the shredded sharp cheese, mayonnaise, chopped green onions, lemon juice, crushed garlic, salt, and pepper.
3. Spread mixture on the cut sides of the french bread.
4. Sprinkle with paprika.
5. Bake at 350°F for 5 minutes or until lightly toasted.
6. Cut french bread into serving pieces.
## Editor's Notes
- **"Badcock Calendar 1992"** — this recipe is attributed to a Badcock Home Furnishings promotional calendar from 1992. Badcock was a Florida-based furniture retailer known for producing annual recipe calendars. -
Mix-Ups Sandwiches
MIX-UPS, SANDWICHES THE TAMPA TRIBUNE
1 can Spam ½ tsp. prepared mustard
1 c. grated cheddar 1 sm. onion, chopped
cheese Hot dog buns
2 boiled eggs, diced
¼ c. mayonnaise or salad dressing
Cube Spam. Stir in cheese, eggs, mayonnaise,
onion and mustard. Spoon into hot dog buns.
Wrap in foil. Seal tightly. Place on cookie
sheet. Bake 15 minutes at 400 degrees until
heated.
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# Mix-Ups Sandwiches
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 1 cup grated cheddar cheese
- 2 boiled eggs, diced
- 1/4 cup mayonnaise or salad dressing
- 1/2 tsp prepared mustard
- 1 small onion, chopped
- Hot dog buns
## Instructions
1. Cube Spam.
2. Stir in cheese, eggs, mayonnaise, onion, and mustard.
3. Spoon into hot dog buns.
4. Wrap in foil. Seal tightly.
5. Place on cookie sheet.
6. Bake 15 minutes at 400°F until heated. -
Spam Sandwiches
SPAM SANDWICHES THE TAMPA TRIBUNE
! CAN Spam, grated
Pickle relish
Celery, diced
Chopped, hard-cooked egg
Mayonnaise
Mix ingredients in proportions to personal
taste. Mix with mayonnaise. Spread on
toasted bread. Add lettuce and tomatoes.
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# Spam Sandwiches
*The Tampa Tribune*
## Ingredients
- 1 can Spam, grated
- Pickle relish
- Celery, diced
- Chopped hard-cooked egg
- Mayonnaise
## Instructions
1. Mix Spam, pickle relish, celery, and hard-cooked egg together in proportions to personal taste.
2. Mix with mayonnaise.
3. Spread on toasted bread.
4. Add lettuce and tomatoes. -
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
Card 1 Back:
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. -
Chicken Dish
Chicken Dish
cube 6 slices bread (crust off
place in bottom of baking dish
cover with 2 cups sliced cut up chicken
1 cup sliced celery
1 small can mushrooms
6 more slices bread cubed
Pour over all
4 eggs beat into 2 cups milk
1 cup mayonaise. Let stand over
night. Spread 1 cup cream of chicken
soup & cheese if desired. Bake 45
350 degrees minutes
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# Chicken Dish
## Ingredients
- 12 slices bread, crusts removed, cubed (divided: 6 + 6)
- 2 cups sliced/cut-up chicken
- 1 cup sliced celery
- 1 small can mushrooms
- 4 eggs
- 2 cups milk
- 1 cup mayonnaise
- 1 cup cream of chicken soup
- Cheese, if desired
## Instructions
1. Cube 6 slices of bread (crusts removed) and place in the bottom of a baking dish.
2. Cover with 2 cups of sliced, cut-up chicken.
3. Add 1 cup sliced celery and 1 small can of mushrooms.
4. Top with 6 more slices of bread, cubed.
5. Beat 4 eggs into 2 cups of milk, then stir in 1 cup of mayonnaise.
6. Pour egg mixture over all.
7. Let stand overnight.
8. Spread 1 cup of cream of chicken soup over the top; add cheese if desired.
9. Bake at 350°F for 45 minutes. -
Cheddar Cheese and Pea Salad
CHEDDAR CHEESE AND
PEA SALAD
Makes 4 servings at 45¢ each.
4 ounces Cheddar cheese, shredded
(1 cup)
2 cups Sugar Snap peas, washed,
strung and cut into 1-inch pieces
¼ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped green onion
1. Combine cheese, peas, mayonnaise,
lemon juice and onion in medium-size
bowl; toss to mix; chill.
2. Serve on lettuce or in scooped out
tomatoes.
NOTE: You can store Sugar Snap peas
unwashed in plastic bags in the refrig-
erator. To freeze: Blanch peas for two
minutes; chill in ice for five minutes;
freeze on individual trays. When com-
pletely frozen, transfer to plastic bags
for storing. Do not can sugar snaps—
they do not stand up to the requisite
cooking time.
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# Cheddar Cheese and Pea Salad
*Makes 4 servings at 45¢ each*
## Ingredients
- 4 oz Cheddar cheese, shredded (1 cup)
- 2 cups Sugar Snap peas, washed, strung, and cut into 1-inch pieces
- 1/4 cup mayonnaise
- 2 Tbsp lemon juice
- 1 Tbsp chopped green onion
## Instructions
1. Combine cheese, peas, mayonnaise, lemon juice, and onion in a medium-size bowl; toss to mix; chill.
2. Serve on lettuce or in scooped-out tomatoes.
> **Note:** You can store Sugar Snap peas unwashed in plastic bags in the refrigerator. *To freeze:* Blanch peas for two minutes; chill in ice for five minutes; freeze on individual trays. When completely frozen, transfer to plastic bags for storing. Do not can sugar snaps — they do not stand up to the requisite cooking time. -
Green Vegetable Sea Salad
GREEN VEGETABLE SEA
SALAD
Four servings
1 pound frozen cod fillets
½ cup chicken broth
½ cup vinegar
1 teaspoon ground ginger
1 teaspoon salt
¼ teaspoon ground pepper
2 teaspoons cornstarch
1 tablespoon water
¼ cup oil
1 cup peas, cooked
1 cup cut green beans, cooked
⅓ cup radishes
⅓ cup sliced green onions
¼ cup mayonnaise
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Let fish stand, unwrapped, at
room temperature 15 to 20
minutes. Cut fish into 1-inch
cubes. In medium skillet, com-
bine chicken broth, vinegar,
ginger, salt and pepper. Place
fish into skillet. Cover and sim-
mer about 10 to 15 minutes or
until fish is opaque. Remove
fish. Dissolve cornstarch in
water; add to mixture. Stir until
thickened. Add oil. In large
bowl, mix peas, beans, ra-
dishes, green onions, and place
fish on top of vegetables. Pour
sauce over all. Chill completely
in refrigerator, at least 2 hours.
Stir in mayonnaise. Serve on
lettuce leaf. Garnish with sliced
hard cooked eggs, if desired.
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# Green Vegetable Sea Salad
*Yields four servings*
## Ingredients
- 1 pound frozen cod fillets
- 1/2 cup chicken broth
- 1/2 cup vinegar
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 tsp cornstarch
- 1 Tbsp water
- 1/4 cup oil
- 1 cup peas, cooked
- 1 cup cut green beans, cooked
- 1/3 cup radishes
- 1/3 cup sliced green onions
- 1/4 cup mayonnaise
## Instructions
1. Let fish stand, unwrapped, at room temperature 15 to 20 minutes.
2. Cut fish into 1-inch cubes.
3. In a medium skillet, combine chicken broth, vinegar, ginger, salt, and pepper.
4. Place fish into skillet. Cover and simmer about 10 to 15 minutes or until fish is opaque.
5. Remove fish.
6. Dissolve cornstarch in water; add to mixture. Stir until thickened.
7. Add oil.
8. In a large bowl, mix peas, beans, radishes, and green onions. Place fish on top of vegetables.
9. Pour sauce over all.
10. Chill completely in refrigerator, at least 2 hours.
11. Stir in mayonnaise.
12. Serve on lettuce leaf. Garnish with sliced hard cooked eggs, if desired. -
Hot Turkey Soufflé
Hot Turkey Souffle.
6 slices white bread.
2 C. diced turkey.
½ C. mayonnaise.
½ C. chopped onion
½ C. " green pepper.
½ C. " celery.
1½ C. milk
2. beaten eggs.
¼ C. slivered almonds.
1 C. cream of mushroom soup.
½ C. grated cheese, salt, pepper.
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Cube 2 slices bread, spread in
greased 8 x 8 pan. Combine turkey
vegetables, nuts & mayonnaise
salt, pepper. Spread over cubed
bread. then crust of other 4 slices
and lay over top. Cover and chill
over nite. in morning spoon
soup, mix milk and eggs. and
bake 1 hr at 350° and last few
minutes spread grated cheese
and paprika & finish baking.
Serves - 6 to 8 - people.
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# Hot Turkey Soufflé
*Serves 6 to 8*
## Ingredients
- 6 slices white bread
- 2 cups diced turkey
- 1/2 cup mayonnaise
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1 1/2 cups milk
- 2 beaten eggs
- 1/4 cup slivered almonds
- 1 can (approximately 1 cup) cream of mushroom soup
- 1/2 cup grated cheese
- Salt and pepper, to taste
- Paprika, for topping
## Instructions
1. Cube 2 slices of bread and spread them in a greased 8×8 pan.
2. Combine turkey, vegetables (onion, green pepper, celery), nuts, mayonnaise, salt, and pepper.
3. Spread the turkey mixture over the cubed bread.
4. Remove the crusts from the remaining 4 slices of bread and lay them over the top of the turkey mixture.
5. Cover the pan and refrigerate overnight.
6. In the morning, spoon cream of mushroom soup over the top, then pour the milk and beaten eggs over the dish.
7. Bake at 350°F for 1 hour.
8. During the last few minutes of baking, spread grated cheese and paprika over the top and finish baking until melted and lightly browned. -
Salmon Aspic
SALMON ASPIC
1 (7-ounce) can salmon
1 envelope unflavored gelatin
1 cup chicken broth
½ cup sour cream
Juice of 1 lemon
⅓ cup chopped celery
2 tablespoons minced onion
Salt
Red pepper rings, optional for
garnish
Lettuce leaves
French bread, thinly sliced
Mayonnaise
Drain salmon and remove skin and
bones. Flake salmon into a bowl. Mix gel-
atin and chicken broth in a saucepan and
stir over low heat until gelatin is dis-
solved. Stir in sour cream and lemon juice.
Chill until slightly thickened. Fold in
salmon, celery and onion. Season to taste
with salt. Pour mixture into 2 1-cup in-
dividual molds. Chill until firm.
Place red pepper rings and lettuce in
individual serving dishes. Dip salmon
molds into lukewarm water several sec-
onds; tap loose and invert onto dish. Top
with a swirl of mayonnaise and serve
with thin slices of French bread. Serves 2.
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# Salmon Aspic
*Serves 2*
## Ingredients
- 1 (7-ounce) can salmon
- 1 envelope unflavored gelatin
- 1 cup chicken broth
- 1/2 cup sour cream
- Juice of 1 lemon
- 1/3 cup chopped celery
- 2 Tbsp minced onion
- Salt, to taste
- Red pepper rings, optional for garnish
- Lettuce leaves
- French bread, thinly sliced
- Mayonnaise
## Instructions
1. Drain salmon and remove skin and bones. Flake salmon into a bowl.
2. Mix gelatin and chicken broth in a saucepan and stir over low heat until gelatin is dissolved.
3. Stir in sour cream and lemon juice.
4. Chill until slightly thickened.
5. Fold in salmon, celery, and onion. Season to taste with salt.
6. Pour mixture into 2 individual 1-cup molds. Chill until firm.
7. Place red pepper rings and lettuce in individual serving dishes.
8. Dip salmon molds into lukewarm water for several seconds; tap loose and invert onto dish.
9. Top with a swirl of mayonnaise and serve with thin slices of French bread. -
Hot Salmon Slaw
HOT SALMON SLAW
1 can (7.75 ounces) salmon
2 tablespoons oil
4 cups shredded cabbage
¾ cup grated carrots
¼ cup chopped green pepper
2 tablespoons vinegar
½ teaspoon sugar
1 tablespoon celery seed
Dash salt
½ cup mayonnaise
Drain salmon and break into small chunks. Heat oil in
skillet. Add cabbage, carrots and green pepper. Saute 5
minutes, stirring frequently, until vegetables are tender
crisp. Sprinkle with vinegar, sugar, celery seed and salt.
Toss in drained salmon. Cover skillet and cook 3 to 5
minutes. Remove from heat. Fold in mayonnaise. Serve
immediately. Makes 4 servings.
Note: This quick one-dish entree is ready to serve in
minutes. Add hard rolls or crusty French bread for a light
meal.
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# Hot Salmon Slaw
*Makes 4 servings*
## Ingredients
- 1 can (7.75 oz) salmon
- 2 Tbsp oil
- 4 cups shredded cabbage
- 3/4 cup grated carrots
- 1/4 cup chopped green pepper
- 2 Tbsp vinegar
- 1/2 tsp sugar
- 1 Tbsp celery seed
- Dash of salt
- 1/2 cup mayonnaise
## Instructions
1. Drain salmon and break into small chunks.
2. Heat oil in a skillet.
3. Add cabbage, carrots, and green pepper. Sauté 5 minutes, stirring frequently, until vegetables are tender-crisp.
4. Sprinkle with vinegar, sugar, celery seed, and salt.
5. Toss in drained salmon.
6. Cover skillet and cook 3 to 5 minutes.
7. Remove from heat. Fold in mayonnaise.
8. Serve immediately.
> **Note:** This quick one-dish entrée is ready to serve in minutes. Add hard rolls or crusty French bread for a light meal. -
Potato and Snap Pea Salad
POTATO AND SNAP PEA SALAD
Makes 4 servings at 42¢ each.
1 pound new potatoes
1 tablespoon tarragon vinegar
2 tablespoons peanut or vegetable oil
½ teaspoon salt
R2 FAMILY CIRCLE 7/1/81
1 teaspoon Dijon-style mustard
2 cups small Sugar Snap peas,
washed, strung and cut lengthwise
1 tablespoon mayonnaise
1 tablespoon milk
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1. Scrub potatoes with vegetable brush.
Cook in boiling salted water to cover
in a large saucepan until tender, about
15 minutes. Drain; cut into 1-inch slices.
2. Combine vinegar, oil, salt and mustard
in medium-sized bowl. Add warm pot-
atoes; toss lightly to coat. Let stand at
room temperature until cool.
3. Add peas to potatoes; combine may-
onnaise and milk in small cup. Toss
lightly just to coat.
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# Potato and Snap Pea Salad
*July 1, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb new potatoes
- 1 Tbsp tarragon vinegar
- 2 Tbsp peanut or vegetable oil
- 1/2 tsp salt
- 1 tsp Dijon-style mustard
- 2 cups small Sugar Snap peas, washed, strung and cut lengthwise
- 1 Tbsp mayonnaise
- 1 Tbsp milk
## Instructions
1. Scrub potatoes with vegetable brush. Cook in boiling salted water to cover in a large saucepan until tender, about 15 minutes. Drain; cut into 1-inch slices.
2. Combine vinegar, oil, salt and mustard in medium-sized bowl. Add warm potatoes; toss lightly to coat. Let stand at room temperature until cool.
3. Add peas to potatoes; combine mayonnaise and milk in small cup. Toss lightly just to coat. -
Secret Chocolate Sensation
Secret Chocolate Sensation
1 pkg chocolate
cake mix
(with pudding
in the mix)
1 cup BEST FOODS®
Real Mayonnaise
1 cup water
3 eggs
Grease and flour 2 (9") layer cake pans. In large
bowl with mixer at low speed blend all ingredients 30
seconds. Beat at medium speed 2 minutes or 300
strokes by hand. Pour into prepared pans. Bake in
350° F. oven 30 to 35 minutes or until cake pulls
away from sides of pans and springs back when
touched lightly in center. Cool in pans 10 minutes. Remove;
cool on wire racks. Fill and frost as desired.
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# Secret Chocolate Sensation
## Ingredients
- 1 pkg chocolate cake mix (with pudding in the mix)
- 1 cup Best Foods Real Mayonnaise
- 1 cup water
- 3 eggs
## Instructions
1. Grease and flour two 9-inch layer cake pans.
2. In a large bowl, combine all ingredients and blend at low mixer speed for 30 seconds.
3. Beat at medium speed for 2 minutes, or 300 strokes by hand.
4. Pour batter into the prepared pans.
5. Bake at 350°F for 30 to 35 minutes, or until the cake pulls away from the sides of the pans and springs back when touched lightly in the center.
6. Cool in pans for 10 minutes.
7. Remove from pans and cool completely on wire racks.
8. Fill and frost as desired.