Browse Items (3 total)

• 
  Textcategory:Maincuisine:American...9 more

  Scalloped Oysters

  Card 1 Front:
  
  SCALLOPED OYSTERS FLORIDA SEAFOOD
  Florida Department of Natural Resources
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  1 pint oysters, fresh or frozen
  ¼ cup sliced celery
  2 tablespoons minced onion
  ½ cup margarine or butter
  flavored cracker crumbs
  3/4 cup milk
  1 tablespoon minced parsley
  1 teaspoon garlic juice
  1 teaspoon lemon juice
  1 teaspoon salt
  
  Card 1 Back:
  
  1/8 teaspoon pepper
  ½ cup grated Cheddar cheese
  
  Thaw oysters. Remove any remaining shell parti-
  cles. Simmer oysters in their liquor until
  edges begin to curl. Remove from heat; drain.
  In 10" frypan, saute celery and onion in mar-
  garine until tender but not brown. Add remaining
  ingredients, reserving ½ cup cracker crumbs and
  cheese. Pour mixture into well-greased 1-quart
  shallow baking dish. Combine remaining cracker
  crumbs and cheese. Sprinkle crumb mixture over
  casserole. Bake at 350 degrees for 15-20 min.
  or until light golden brown.
  
  Makes 3-4 servings. (May also be baked in indi-
  vidual ramekins.)
  
  ---
  
  # Scalloped Oysters
  
  *Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 3–4 servings*
  
  ## Ingredients
  
  - 1 pint oysters, fresh or frozen
  - 1/4 cup sliced celery
  - 2 Tbsp minced onion
  - 1/2 cup margarine or butter
  - Flavored cracker crumbs
  - 3/4 cup milk
  - 1 Tbsp minced parsley
  - 1 tsp garlic juice
  - 1 tsp lemon juice
  - 1 tsp salt
  - 1/8 tsp pepper
  - 1/2 cup grated Cheddar cheese
  
  ## Instructions
  
  1. Thaw oysters. Remove any remaining shell particles.
  2. Simmer oysters in their liquor until edges begin to curl. Remove from heat; drain.
  3. In a 10" frypan, sauté celery and onion in margarine until tender but not brown.
  4. Add remaining ingredients, reserving 1/2 cup cracker crumbs and cheese.
  5. Pour mixture into a well-greased 1-quart shallow baking dish.
  6. Combine remaining cracker crumbs and cheese. Sprinkle crumb mixture over casserole.
  7. Bake at 350°F for 15–20 minutes or until light golden brown.
  
  > May also be baked in individual ramekins.
• 
  Textcategory:Maindecade:1950s...7 more

  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.
• 
  Textcategory:Appetizerdecade:1950s...7 more

  Mushroom Tea / Open Face Mushroom Sandwiches / Tiny Cream Puffs Filled with Thick Cheese Sauce / Broiled Oyster Canapes

  • mushroom tea
  
  (If near-by woods provide you with strange mushrooms and toadstools arrange them with
  moss and ferns for a centerpiece.)
  
  Open Face Mushroom Sandwiches
  (Combine by white sauce method. 3 tablespoons butter. 3 tablespoons flour. 3/4 cup mushroom
  liquor. salt. pepper. 1 1/2 teaspoons lemon juice. 1/4 teaspoon Worcestershire sauce. Spread
  on buttered rounds of bread and top with a canned mushroom button.)
  
  Tiny *Cream Puffs Filled with Thick Cheese Sauce
  
  Broiled Oyster Canapes
  (Dip small oysters in melted butter. sprinkle with salt and pepper. place on rounds of bread.
  top with a shake of cocktail sauce and broil. Serve at once.)
  
  Candies Tea Assorted Nuts
  
  *Recipe from the American Home Basic File
  
  ---
  
  # Mushroom Tea Menu
  
  ## Open Face Mushroom Sandwiches
  
  ### Ingredients
  - 3 Tbsp butter
  - 3 Tbsp flour
  - 3/4 cup mushroom liquor
  - Salt
  - Pepper
  - 1 1/2 tsp lemon juice
  - 1/4 tsp Worcestershire sauce
  - Buttered rounds of bread
  - Canned mushroom buttons
  
  ### Instructions
  1. Combine by white sauce method: butter, flour, mushroom liquor, salt, pepper, lemon juice, and Worcestershire sauce.
  2. Spread on buttered rounds of bread and top with a canned mushroom button.
  
  ## Tiny Cream Puffs Filled with Thick Cheese Sauce
  
  *Recipe from the American Home Basic File*
  
  ## Broiled Oyster Canapes
  
  ### Instructions
  1. Dip small oysters in melted butter.
  2. Sprinkle with salt and pepper.
  3. Place on rounds of bread.
  4. Top with a shake of cocktail sauce and broil.
  5. Serve at once.
  
  ## Also Served
  - Candies
  - Tea
  - Assorted Nuts