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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. -
Seaworthy Spaghetti
Seaworthy Spaghetti
1 can (7-3/4 oz.) salmon 1/4 teaspoon pepper
1/4 cup chopped onion 1/4 teaspoon dry mustard
2 cups soft bread crumbs 3 tablespoons salad oil
1 tablespoon lemon juice 8 ounces spaghetti, cooked
2 eggs, slightly beaten Lemon Sauce
1 tablespoon chopped parsley Chopped parsley
1/2 teaspoon salt Grated Parmesan cheese
Flake salmon and combine with onion, bread crumbs, lemon juice, eggs,
parsley and seasonings. Shape into small balls. Brown on all sides in hot
oil. Toss lightly with hot cooked spaghetti and Lemon Sauce. To serve,
sprinkle with chopped parsley and grated Parmesan cheese.
Makes 4 servings.
Lemon Sauce: Melt 1/4 cup butter. Blend in 1/4 cup flour, 1/2 teaspoon salt
and 1/4 teaspoon dry mustard. Gradually add 2 cups milk, stirring until
thickened. Remove from heat. Stir in 3 tablespoons lemon juice and
1 teaspoon grated lemon peel.
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Simple, Savory
Canned Salmon
Recipes
---
# Seaworthy Spaghetti
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 1/4 cup chopped onion
- 2 cups soft bread crumbs
- 1 tablespoon lemon juice
- 2 eggs, slightly beaten
- 1 tablespoon chopped parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dry mustard
- 3 Tbsp salad oil
- 8 oz spaghetti, cooked
- Lemon Sauce
- Chopped parsley
- Grated Parmesan cheese
## Instructions
1. Flake salmon and combine with onion, bread crumbs, lemon juice, eggs, parsley and seasonings.
2. Shape into small balls.
3. Brown on all sides in hot oil.
4. Toss lightly with hot cooked spaghetti and Lemon Sauce.
5. To serve, sprinkle with chopped parsley and grated Parmesan cheese.
Makes 4 servings.
## Lemon Sauce
### Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 2 cups milk
- 3 Tbsp lemon juice
- 1 tsp grated lemon peel
### Instructions
1. Melt butter.
2. Blend in flour, salt, and dry mustard.
3. Gradually add milk, stirring until thickened.
4. Remove from heat.
5. Stir in lemon juice and grated lemon peel. -
Seafood Fettucini
Seafood Fettucini
1 pkg fettucini noodles
Pkg of salad shrimp or crab
Pkg of broccolli chopped & cooked
Sauce: 8oz cream cheese diced
4oz whipping cream
1 cube butter or margerine (melted)
1/2 c water (maybe more)
Dash of sherry & garlic to taste
In pan combine butter, cream cheese, whipping cream,
water & sherry, garlic. Stir & Simmer until cream cheese
is melted. Combine cooked & drained noodles, drained
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broccolli & shrimp
Pour sauce over noodle & mix all together –
Sprinkle with monterey jack cheese & parmesan
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# Seafood Fettucini
## Ingredients
- 1 pkg fettucini noodles (1 lb)
- 8 oz salad shrimp or crab
- 8 oz broccoli, chopped & cooked
## Sauce
- 8 oz cream cheese, diced
- 4 oz whipping cream
- 1 cube butter or margarine, melted
- 1/2 cup water (maybe more)
- Dash of sherry
- Garlic to taste
## Toppings
- Monterey Jack cheese
- Parmesan cheese
## Instructions
1. In a pan combine butter, cream cheese, whipping cream, water, sherry, and garlic.
2. Stir and simmer until cream cheese is melted.
3. Combine cooked and drained noodles, drained broccoli, and shrimp.
4. Pour sauce over noodles and mix all together.
5. Sprinkle with Monterey Jack cheese and Parmesan. -
Seafoam Candy
The recipe for Seafoam candy we are printing is from
our Journal files. It is very much like divinity — hope it
is what you are looking for.
SEAFOAM CANDY
2 egg whites
1 cup light brown sugar, firmly packed
1 cup granulated sugar
2 tablespoons light corn syrup
½ cup water
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped nuts
In small bowl of electric mixer let egg whites warm to
room temperature — about 1 hour. In heavy 2-quart
saucepan, combine sugars, corn syrup and water. Cook,
stirring with wooden spoon, over low heat until sugar is
dissolved. Continue cooking over medium heat without
stirring to 255 degrees on candy thermometer, or the
hard ball stage.
Meanwhile, at high speed, beat egg whites until stiff
peaks form when beaters are slightly raised. In a thin
stream, gradually pour hot syrup over egg whites, beat-
ing constantly at high speed. Continue beating until
mixture is stiff enough to hold its shape when beaters are
raised. With wooden spoon, beat in vanilla and nuts.
Drop by rounded teaspoonfuls onto tray lined with wax
paper. Let stand at room temperature until dry.
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# Seafoam Candy
*From the Journal files*
## Ingredients
- 2 egg whites
- 1 cup light brown sugar, firmly packed
- 1 cup granulated sugar
- 2 Tbsp light corn syrup
- 1/2 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts
## Instructions
1. In the small bowl of an electric mixer, let egg whites warm to room temperature — about 1 hour.
2. In a heavy 2-quart saucepan, combine both sugars, corn syrup, and water.
3. Cook, stirring with a wooden spoon, over low heat until sugar is dissolved.
4. Continue cooking over medium heat without stirring until the mixture reaches 255°F on a candy thermometer, or the hard ball stage.
5. Meanwhile, at high speed, beat egg whites until stiff peaks form when beaters are slightly raised.
6. In a thin stream, gradually pour the hot syrup over the egg whites, beating constantly at high speed.
7. Continue beating until the mixture is stiff enough to hold its shape when beaters are raised.
8. With a wooden spoon, beat in vanilla and nuts.
9. Drop by rounded teaspoonfuls onto a tray lined with wax paper.
10. Let stand at room temperature until dry. -
Sea Foam Fluffy Frosting
SEA FOAM FLUFFY FROSTING
Mix in top of double boiler:
2unbeaten egg whites,
1½ cups packedbrown suger,
⅓ cup of water.
Beat over boiling water(with
egg beater or at high speed o
of an electric beater)
7 minutes, or untill frosting
will stand in stiff peaks.
Remove from water, add 1 teaspe
spoon vanilla, beat 1 minute.
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# Sea Foam Fluffy Frosting
## Ingredients
- 2 unbeaten egg whites
- 1 1/2 cups packed brown sugar
- 1/3 cup water
- 1 tsp vanilla
## Instructions
1. Mix egg whites, packed brown sugar, and water in the top of a double boiler.
2. Beat over boiling water (with an egg beater or at high speed of an electric beater) for 7 minutes, or until frosting will stand in stiff peaks.
3. Remove from water, add 1 tsp vanilla, and beat 1 minute. -
Scrambled Eggs
Scrambled Eggs G. Inkem
3 eggs - beaten until light
1 cup milk, little salt
Put into double boiler put cover on
and cook for 12 minutes.
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# Scrambled Eggs
## Ingredients
- 3 eggs, beaten until light
- 1 cup milk
- Little salt
## Instructions
1. Beat 3 eggs until light.
2. Add 1 cup milk and a little salt.
3. Put into double boiler, put cover on, and cook for 12 minutes. -
Scotch Toffee Candy
Scotch toffee Candy
½ cup Margarine
2 " oatmeal.
½ " Brn. sugar
½ " Dark. Karo.
½ tspn. salt.
½ " vanilla mix all together, cook in
H " oven - about 20 mints, ( in greased pan )
Spread with choc bits.
¼ cups chopped nuts
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# Scotch Toffee Candy
## Ingredients
- 1/2 cup margarine
- 2 cups oatmeal
- 1/2 cup brown sugar
- 1/2 cup dark Karo syrup
- 1/2 tsp salt
- 1/2 tsp vanilla
- Chocolate chips, for spreading
- 1/4 cup chopped nuts
## Instructions
1. Mix all ingredients together.
2. Cook in a greased pan in a hot oven for about 20 minutes.
3. Spread with chocolate chips.
4. Top with chopped nuts. -
Scolloped Corn
Scolloped Corn 4 servings
one #2 can of corn 2/3 c. milk
1 1/4 tsp salt 1/8 tsp pepper
2 c soft bread crumbs 2 tbsp butter
Method
1) mix corn milk and seasoning
2) Butter crumbs and put a layer in
bottom of baking dish
3) add a layer of corn and
continue with a layer of each
(over)
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topping with crumbs
4) Bake uncovered in hot oven
400° F for 45 min or till
crumbs are brown.
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# Scolloped Corn
## Ingredients
- 1 #2 can of corn (~20 oz)
- 2/3 c milk
- 1 1/4 tsp salt
- 1/8 tsp pepper
- 2 c soft bread crumbs
- 2 Tbsp butter
## Instructions
1. Mix corn, milk, and seasoning.
2. Butter crumbs and put a layer in bottom of baking dish.
3. Add a layer of corn and continue with a layer of each, topping with crumbs.
4. Bake uncovered in hot oven at 400°F for 45 min or till crumbs are brown. -
Scalloped Tomatoes
Scalloped Tomatoes
2 # fresh or 1 No 2. can of tomatoes
2 c. fresh bread crumbs (fresh bread
crumbled or cut into ½" cubes.
½ bay leaf
2 whole cloves
2 T. sugar
2 t. salt
⅛ t. pepper
2-3 T. fat
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Peel fresh tomatoes cut in pieces cook
till soft ① Add. season to canned
or cooked tomatoes & boil 5 min
② Remove bay leaf & cloves. ③ Put
alternate layers of bread crumbs
& tomatoes in buttered baking
dish, pour over it the melted
butter & cook in moderate
oven about 10-15 min
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# Scalloped Tomatoes
## Ingredients
- 2 lbs fresh, or 1 No. 2 can of tomatoes
- 2 cups fresh bread crumbs (fresh, dried & crumbled, or cut into 1/2" cubes)
- 1/2 bay leaf
- 2 whole cloves
- 2 Tbsp sugar
- 2 tsp salt
- 1/8 tsp pepper
- 2–3 Tbsp fat (butter)
## Instructions
1. Peel fresh tomatoes, cut in pieces, and cook till soft.
2. Add seasonings to canned or cooked tomatoes and boil 5 minutes.
3. Remove bay leaf and cloves.
4. Put alternate layers of bread crumbs and tomatoes in a buttered baking dish.
5. Pour the melted butter over it.
6. Cook in a moderate oven about 10–15 minutes. -
Scalloped Potatoes
Scallaped Potatoes - 6
4c. raw potatoes sliced thin
2½ tsp. salt
1/8 tsp pepper
1/4c. flour
3 tbsp butter
2 c. milk (about)
Method
1) Pare and slice potatoes thin
2) measure seasoning and
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flour and mix together
3) in a buttered baking dish put a
layer of potatoes and sprinkle
some of the flour mixture over the
4) add some of the butter cut into bits
5) continue adding a layer of each
till all is in the dish
6) then add enough milk to reach
the top layer of potatoes
7) bake hot oven 400°F for 45 min
or till tender
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# Scalloped Potatoes
## Ingredients
- 4 cups raw potatoes, sliced thin
- 2 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup flour
- 3 Tbsp butter
- 2 cups milk (about)
## Instructions
1. Pare and slice potatoes thin.
2. Measure seasoning, flour, and mix together.
3. In a buttered baking dish put a layer of potatoes and sprinkle some of the flour mixture over them.
4. Add some of the butter cut into bits.
5. Continue adding a layer of each till all is in the dish.
6. Then add enough milk to reach the top layer of potatoes.
7. Bake in a hot oven at 400°F for 45 minutes or till tender. -
Scalloped Potatoes
Scalloped Potatoes
1 lg onion Sliced Potatoes
1 can cheddar cheese soup
1 8oz container sour cream
1/2 c milk
Butter
2c grated cheddar cheese
Mix together
Bake at 350 1 1/2 hrs.
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# Scalloped Potatoes
## Ingredients
- 1 large onion
- Sliced potatoes
- 1 can cheddar cheese soup
- 1 (8 oz) container sour cream
- 1/2 cup milk
- Butter
- 2 cups grated cheddar cheese
## Instructions
1. Mix all ingredients together.
2. Bake at 350°F for 1 1/2 hours. -
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.)
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# 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.