Browse Items (2 total)

• 
  Textcategory:Maincuisine:French...9 more

  Crab Thermidor

  CRAB THERMIDOR
  
  2 cups cooked crab, shrimp or tuna (or a
  combination)
  3/4 cup dry white wine (sauterne is good)
  3/4 cup chicken or court bouillon
  1 tablespoon chopped green onion
  1/4 teaspoon dry tarragon
  1/4 teaspoon dry basil
  3 cups rich, medium thick white sauce
  1 teaspoon dry mustard
  1 tablespoon lemon juice
  1/4 to 1/2 cup grated Parmesan cheese
  
  Put wine, bouillon, green onion, tarragon and basil in
  skillet and simmer until reduced to about 1/3 cup. Add to
  the white sauce with dry mustard and heat through. Do
  not boil. Fold in lemon juice and crab. Spoon into 4 large
  or 6 medium greased casseroles or shells or into 1 1/2-
  quart casserole. Sprinkle tops or top with cheese.
  Bake in preheated 400-degree oven until bubbly, or
  place hot mixture low under broiler to brown cheese and
  heat. Makes 4 large or 6 medium portions.
  
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  # Crab Thermidor
  
  *Makes 4 large or 6 medium portions*
  
  ## Ingredients
  
  - 2 cups cooked crab, shrimp, or tuna (or a combination)
  - 3/4 cup dry white wine (sauterne is good)
  - 3/4 cup chicken or court bouillon
  - 1 Tbsp chopped green onion
  - 1/4 tsp dry tarragon
  - 1/4 tsp dry basil
  - 3 cups rich, medium-thick white sauce
  - 1 tsp dry mustard
  - 1 Tbsp lemon juice
  - 1/4 to 1/2 cup grated Parmesan cheese
  
  ## Instructions
  
  1. Put wine, bouillon, green onion, tarragon, and basil in a skillet and simmer until reduced to about 1/3 cup.
  2. Add the reduced mixture to the white sauce along with the dry mustard and heat through. Do not boil.
  3. Fold in lemon juice and crab (or chosen seafood).
  4. Spoon into 4 large or 6 medium greased casseroles or shells, or into a 1 1/2-quart casserole.
  5. Sprinkle tops with Parmesan cheese.
  6. Bake in a preheated 400°F oven until bubbly, or place the hot mixture low under a broiler to brown the cheese and heat through.
• 
  Textcategory:Maindecade:1950s...7 more

  Zucchini Corn Chowder

  ZUCCHINI CORN CHOWDER
  
  3 ears fresh corn
  4 strips bacon
  1 pound summer squash, sliced (3
  cups)
  1 cup onions, minced
  ¾ cup green pepper, minced
  1 garlic clove, minced
  1 cup water
  1½ teaspoons salt
  ¼ teaspoon dried basil leaves
  ¼ teaspoon tarragon
  2 cups milk
  2 eggs, beaten
  Pepper
  
  Cut corn from cobs. Saute bacon until
  crisp, crumble and set aside. Add zucchini,
  onions, green pepper, garlic and saute in
  bacon drippings. Add corn, water, salt,
  basil, tarragon and pepper. Bring mixture
  to a boil. Reduce heat and simmer slowly
  for 10 minutes.
  Combine milk and eggs. Add to pot and
  simmer until thickened. Do not allow
  chowder to boil. Sprinkle bacon bits on
  top. Serves 6.
  
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  # Zucchini Corn Chowder
  
  *Serves 6*
  
  ## Ingredients
  
  - 3 ears fresh corn
  - 4 strips bacon
  - 1 pound summer squash, sliced (3 cups)
  - 1 cup onions, minced
  - 3/4 cup green pepper, minced
  - 1 garlic clove, minced
  - 1 cup water
  - 1 1/2 tsp salt
  - 1/4 tsp dried basil leaves
  - 1/4 tsp tarragon
  - 2 cups milk
  - 2 eggs, beaten
  - Pepper, to taste
  
  ## Instructions
  
  1. Cut corn from cobs.
  2. Sauté bacon until crisp; crumble and set aside.
  3. Add zucchini, onions, green pepper, and garlic to the pan and sauté in bacon drippings.
  4. Add corn, water, salt, basil, tarragon, and pepper. Bring mixture to a boil.
  5. Reduce heat and simmer slowly for 10 minutes.
  6. Combine milk and eggs. Add to pot and simmer until thickened. Do not allow chowder to boil.
  7. Sprinkle bacon bits on top. Serves 6.