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Octoberfest Burgers
OCTOBERFEST BURGERS FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1½ pounds skinless sea trout fillets, fresh/fro.
1 quart boiling water
1 tablespoon salt
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 clove garlic, finely chopped
½ teaspoon salt
1/8 teaspoon pepper
½ cup dry bread crumbs
Card 1 Back:
Vegetable oil for frying
6 toasted sesame hamburger buns
tartar sauce
Thaw fish if frozen. Add 1 TB. salt to boiling
water. Place fillets in boiling salted water.
Cover & return to boiling. Reduce heat & simmer
for 7-10 min. or until fish flakes easily when
tested with a fork. Drain. Flake. In med. bowl
combine eggs, cheese, parsley, garlic, salt,
pepper, and fish. Chill for 2 hrs. Shape into
6 burgers and roll in crumbs. Fry in hot oil at
moderate heat and brown on one side. Turn care-
fully and brown on other side, cooking 6-8 min.
Drain. Place burger on bottom half of bun.
Sprea with sauce and cover. 6 servings.
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# Octoberfest Burgers
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 1/2 pounds skinless sea trout fillets, fresh or frozen
- 1 quart boiling water
- 1 Tbsp salt (for poaching)
- 3 eggs, beaten
- 1/3 cup grated Parmesan cheese
- 1 Tbsp chopped parsley
- 1 clove garlic, finely chopped
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup dry bread crumbs
- Vegetable oil for frying
- 6 toasted sesame hamburger buns
- Tartar sauce
## Instructions
1. Thaw fish if frozen.
2. Add 1 Tbsp salt to boiling water. Place fillets in boiling salted water. Cover and return to boiling. Reduce heat and simmer for 7–10 minutes, or until fish flakes easily when tested with a fork.
3. Drain. Flake the fish.
4. In a medium bowl, combine eggs, cheese, parsley, garlic, salt, pepper, and flaked fish.
5. Chill for 2 hours.
6. Shape into 6 burgers and roll in bread crumbs.
7. Fry in hot oil at moderate heat and brown on one side. Turn carefully and brown on other side, cooking 6–8 minutes total.
8. Drain.
9. Place burger on bottom half of bun. Spread with tartar sauce and cover with top of bun. -
Oatmeal Yeast Rolls
oatmeal yeast rolls
1 pkg active dry yeast 2 tsp salt
½ c lukewarm water 1 c cooked Stone-Buhr oatmeal
1 c scalded milk 4½-5 c sifted Stone-Buhr
¼ c shortening all-purpose flour
¼ c sugar Melted shortening
Stir yeast into lukewarm water. Pour scalded milk over shortening, sugar and salt; stir
occasionally until shortening melts; cool to lukewarm. Stir in oatmeal and 1 cup of
the flour. Add yeast and enough more flour to make a soft dough. Knead on lightly
floured surface until smooth and satiny, about 10 minutes. Form dough into a ball;
place in greased bowl and brush with melted shortening. Cover; let rise in a warm
place until double in size, about 1 hour. Punch dough down; cover and let stand 10
minutes. Shape into rolls or buns; place in greased muffin pans or baking pans.
Brush with melted shortening; cover and let rise until double in bulk, about 45
minutes. Bake in preheated 400° oven for 15 to 20 minutes or until nicely browned.
Remove from pans immediately. Makes 3 dozen.
Card 1 Back: blank
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# Oatmeal Yeast Rolls
*Makes 3 dozen*
## Ingredients
- 1 pkg active dry yeast
- 1/2 cup lukewarm water
- 1 cup scalded milk
- 1/4 cup shortening
- 1/4 cup sugar
- 2 tsp salt
- 1 cup cooked Stone-Buhr oatmeal
- 4 1/2–5 cups sifted Stone-Buhr all-purpose flour
- Melted shortening (for brushing)
## Instructions
1. Stir yeast into lukewarm water.
2. Pour scalded milk over shortening, sugar, and salt; stir occasionally until shortening melts; cool to lukewarm.
3. Stir in oatmeal and 1 cup of the flour.
4. Add yeast mixture and enough more flour to make a soft dough.
5. Knead on a lightly floured surface until smooth and satiny, about 10 minutes.
6. Form dough into a ball; place in a greased bowl and brush with melted shortening.
7. Cover; let rise in a warm place until double in size, about 1 hour.
8. Punch dough down; cover and let stand 10 minutes.
9. Shape into rolls or buns; place in greased muffin pans or baking pans.
10. Brush with melted shortening; cover and let rise until double in bulk, about 45 minutes.
11. Bake in a preheated 400°F oven for 15 to 20 minutes, or until nicely browned.
12. Remove from pans immediately. -
Oatmeal Peanut Butter Cookies
Card 1 Front:
OATMEAL PEANUT BUTTER COOKIES QUAKER
1½ cups firmly packed brown sugar
1 cup chunky peanut butter
3/4 cup margarine
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups 3MINUTE BRAND QUICK OATS
1½ cups all-purpose flour
½ teaspoon baking soda
1 12-ounce package (2 cups) semisweet chocolate
pieces
4 teaspoons shortening
2/3 cup pecans
Card 1 Back:
In large mixer bowl beat brown sugar, peanut
butter and margarine until light and fluffy;
blend in water, egg and vanilla. Add oats, flour
and soda; mix well. Chill dough until firm (a-
bout 30 minutes). Form dough into 1-inch balls;
place on ungreased cookie sheets and flatten
slightly with the bottom of a glass dipped in
sugar. Bake at 350 degrees for 8-10 minutes.
Cool.
In heavy saucepan stir together chocolate
pieces and shortening over low heat until melt-
ed. Spread ½ teaspoon chocolate mixture on each
cookie. Sprinkle with pecans. Chill until set.
Makes about 5 dozen cookies.
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# Oatmeal Peanut Butter Cookies
*Recipe by Quaker*
*Makes about 5 dozen cookies*
## Ingredients
- 1 1/2 cups firmly packed brown sugar
- 1 cup chunky peanut butter
- 3/4 cup margarine
- 1/3 cup water
- 1 egg
- 1 tsp vanilla
- 3 cups Quaker 3 Minute Brand Quick Oats
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 (12-ounce) package (2 cups) semisweet chocolate pieces
- 4 tsp shortening
- 2/3 cup pecans
## Instructions
1. In a large mixer bowl, beat brown sugar, peanut butter, and margarine until light and fluffy.
2. Blend in water, egg, and vanilla.
3. Add oats, flour, and baking soda; mix well.
4. Chill dough until firm, about 30 minutes.
5. Form dough into 1-inch balls; place on ungreased cookie sheets and flatten slightly with the bottom of a glass dipped in sugar.
6. Bake at 350°F for 8–10 minutes. Cool.
7. In a heavy saucepan, stir together chocolate pieces and shortening over low heat until melted.
8. Spread 1/2 tsp chocolate mixture on each cookie.
9. Sprinkle with pecans.
10. Chill until set. -
Oatmeal Crispies
Oatmeal Crispies
1 c. shortening 1½ c. flour
1 c. Br. sugar 1 teasp. soda
2 eggs (beaten) 1 teasp. salt
1 teasp. Vanilla 3 c. Oatmeal (Quick)
1 c. granulated sugar ½ c. Chopped nuts
Sift flour, soda, salt together. Mix all other
ingredients in order given. Store dough in
refrigerator over night. Make little balls &
bake 10-12 mins. - 350° Makes 4 doz.
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# Oatmeal Crispies
## Ingredients
- 1 c. shortening
- 1 c. brown sugar
- 1 c. granulated sugar
- 2 eggs, beaten
- 1 tsp vanilla
- 1 1/2 c. flour
- 1 tsp baking soda
- 1 tsp salt
- 3 c. quick oatmeal
- 1/2 c. chopped nuts
## Instructions
1. Sift flour, soda, and salt together.
2. Mix all other ingredients in the order given.
3. Store dough in refrigerator overnight.
4. Make little balls and bake 10–12 minutes at 350°.
5. Makes 4 dozen. -
Oatmeal Cookies
Oatmeal Cookies
3 c. ground oat meal
1 c. B. sugar or ½ white ½ c. brown.
1 c. shortening 1 c. flour or more
¼ c. boiling water
1 tsp soda
½ tsp salt.
roll into rolls and chill
slice + bake for 8 min.
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# Oatmeal Cookies
## Ingredients
- 3 cups ground oatmeal
- 1 cup sugar (either brown sugar, or 1/2 cup white and 1/2 cup brown)
- 1 cup shortening
- 1 cup flour (or more)
- 1/4 cup boiling water
- 1 tsp baking soda
- 1/2 tsp salt
## Instructions
1. Combine all ingredients, mixing well.
2. Roll dough into logs (rolls) and chill.
3. Slice and bake for 8 minutes. -
Oatmeal Cake
Oatmeal Cake
1 stick oleo
1 cup oatmeal
1 1/4 cup boiling water
Let set about 20 minutes
2 eggs slightly beaten
1 cup white sugar
1 cup brown sugar
Sift dry ingredients
1 1/2 cup flour 1/2 t salt. 1 t soda
1/2 t. nutmeg, 1 t. cinnamon, Bake
Card 1 Back:
350° degrees for 30 minutes
Topping for cake
1 stick oleo melted
1/4 cup milk
1/2 cup white sugar
1 t. vanilla
1 cup coconut
1 cup pecans
Put on top of cake, place under
broiler & brown
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# Oatmeal Cake
## Ingredients
### Cake
- 1 stick oleo (margarine)
- 1 cup oatmeal
- 1 1/4 cups boiling water
- 2 eggs, slightly beaten
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
### Topping
- 1 stick oleo (margarine), melted
- 1/4 cup milk
- 1/2 cup white sugar
- 1 tsp vanilla
- 1 cup coconut
- 1 cup pecans
## Instructions
### Cake
1. Combine the oleo, oatmeal, and boiling water. Let set about 20 minutes.
2. Add the slightly beaten eggs, white sugar, and brown sugar.
3. Sift together the dry ingredients: flour, salt, soda, nutmeg, and cinnamon. Add to the oatmeal mixture.
4. Bake at 350°F for 30 minutes.
### Topping
1. Combine the melted oleo, milk, white sugar, vanilla, coconut, and pecans.
2. Spread on top of the baked cake, place under the broiler, and brown. -
Oatmeal Cake
1C oatmeal
1 1/2 C boiling water
set aside
1 C. brown sugar
1 C white sugar
1/2 C oleo
2 eggs.
add 1 cups 2 1/2 Tbs flour.
1 teas soda 1 teas cinnamon 1/2 teas
salt
add oat mix 350°
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# Oatmeal Cake
## Ingredients
- 1 cup oatmeal
- 1½ cups boiling water
- 1 cup brown sugar
- 1 cup white sugar
- ½ cup butter or margarine (oleo)
- 2 eggs
- 1 cup + 2½ Tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
## Instructions (Inferred)
1. Pour boiling water over oatmeal and stir to combine. Set aside to cool and absorb, approximately 20 minutes.
2. Cream butter with brown sugar and white sugar until light and fluffy.
3. Beat in eggs one at a time.
4. Whisk together flour, baking soda, cinnamon, and salt.
5. Add dry ingredients to the creamed mixture and mix until combined.
6. Fold in the cooled oatmeal mixture.
7. Pour into a greased and floured 9×13 baking dish.
8. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean. -
Oat Meal Cookies
THORNTON good &
Oat Meal Cookies grand
1 egg 4 Doz
1 cup sugar
2/3 " butter
1 1/2 " ground Oat meal
1 1/4 " flour
3 Tablesp Cocoa
1 Teasp Soda 350 10 min
2 " " Cream Tartar, or 12
Salt - 1/4 cup sweet milk
1 teasp vanilla
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# Oat Meal Cookies
*From Thornton*
## Ingredients
- 1 egg
- 1 cup sugar
- 2/3 cup butter
- 1 1/2 cups ground oatmeal
- 1 1/4 cups flour
- 3 Tbsp cocoa
- 1 tsp baking soda
- 2 tsp cream of tartar
- Salt
- 1/4 cup sweet milk
- 1 tsp vanilla
## Instructions
1. Combine all ingredients and mix well.
2. Portion at about 2 Tbsp onto a greased cookie sheet.
3. Bake at 350°F for 10-12 minutes. -
Oat Meal Bread
Oat Meal Bread.
1 cups rolled oats.
1/4 " molasses.
1 teaspoon salt.
1 tablespoon lard.
Pour by 1 pint boiling
water and let cool.
Then add 1/2 yeast cake
dissolved in a little water.
Stir in about a quart of
bread flour.
Let rise over night.
Make into 2 loaves and
let rise again - then bake
in not a severely hot oven.
Walnuts may be used. I
have never used them.
Mrs. Morrill
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# Oat Meal Bread
*From Mrs. Morrill*
## Ingredients
- 1 cup rolled oats
- 1/4 cup molasses
- 1 tsp salt
- 1 Tbsp lard
- 1 pint boiling water
- 1/2 yeast cake, dissolved in a little water
- About 1 quart bread flour
## Instructions
1. Combine rolled oats, molasses, salt, and lard.
2. Pour 1 pint of boiling water over the mixture and let cool.
3. Add the 1/2 yeast cake dissolved in a little water.
4. Stir in about a quart of bread flour.
5. Let rise overnight.
6. Make into 2 loaves and let rise again.
7. Bake in a not severely hot oven.
## Notes
Walnuts may be used. I have never used them. -
Nutty Chicken Salad
NUTTY CHICKEN SALAD
3 c. cubed cooked chicken
2 T. lemon juice
1 c. chopped pecans
4 hard cooked eggs, chopped
½ t. salt
½ t. pepper
1½ c. chopped celery
3 T. chopped sweet pickle
¾ c. mayonnaise
2 T. Durkee dressing
Combine all ingredients, add mayonnaise. Chill. Serve on
lettuce cups. Yield: 6 servings.
Think "Pecans" When Cooking
Back:
...that the very
best people
- The Holden
To
the right one.
ane Willson
---
# Nutty Chicken Salad
## Ingredients
- 3 cups cubed cooked chicken
- 2 Tbsp lemon juice
- 1 cup chopped pecans
- 4 hard cooked eggs, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups chopped celery
- 3 Tbsp chopped sweet pickle
- 3/4 cup mayonnaise
- 2 Tbsp Durkee dressing
## Instructions
1. Combine all ingredients, add mayonnaise.
2. Chill.
3. Serve on lettuce cups.
Yield: 6 servings. -
Nut-Cracker Sweets
NUT-CRACKER SWEETS
36 graham cracker squares
1/2 cup butter or margarine (1 stick)
1/2 cup packed brown sugar
1 cup chopped pecans
Pre-heat oven to 350. To keep the cookies from sticking, cover 2
cookie sheets with foil. Break graham crackers on perforated
lines. Place crackers, side by side, on the foil-covered cookie
sheets.
In a saucepan melt butter . Stir in brown sugar until well
combined. Drizzle on top of crackers. Sprinkle with chopped
nuts.
Bake at 350 for 8-10 min. Cool on cookie sheets. Store tightly
covered. Makes 72.
Merry Christmas from the
kitchen of Donna King
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# Nut-Cracker Sweets
## Ingredients
- 36 graham cracker squares
- 1/2 cup butter or margarine (1 stick)
- 1/2 cup packed brown sugar
- 1 cup chopped pecans
## Instructions
1. Preheat oven to 350°F.
2. To keep the cookies from sticking, cover 2 cookie sheets with foil.
3. Break graham crackers on perforated lines. Place crackers, side by side, on the foil-covered cookie sheets.
4. In a saucepan, melt butter. Stir in brown sugar until well combined.
5. Drizzle butter and sugar mixture on top of crackers. Sprinkle with chopped nuts.
6. Bake at 350°F for 8–10 minutes.
7. Cool on cookie sheets. Store tightly covered.
Makes 72. -
Not Just Spinach Pie
NOT JUST SPINACH PIE
¼ cup olive or salad oil
½ cup chopped onions
¼ cup chopped scallions
2 pounds any combination of fresh
greens (spinach, chicory, collard
greens, kale)
¼ cup chopped parsley
1 teaspoon dried dill
½ teaspoon oregano
⅛ teaspoon pepper
⅓ cup milk
½ pound Feta cheese, finely
crumbled or 1 (8-ounce) carton
cottage cheese, well drained
¼ cup grated Parmesan cheese
4 eggs, lightly beaten
1 (10-ounce) package frozen patty
shells (6 shells), thawed
In a heavy 10 or 12-inch skillet, heat
oil; add onions and scallions, saute until
soft. Remove stems and damaged leaves
from greens. Wash thoroughly, pat dry;
chop coarsely. Stir greens into skillet.
Cover; cook 5 minutes. Add parsley, dill,
oregano and pepper; cook, uncovered, 10
minutes longer, until most of the liquid
has evaporated. Turn mixture into a large
bowl; stir in milk. Cool slightly; add
cheeses. Gradually stir in eggs, mixing
well. Set aside. Place 3 thawed patty
shells in a stack on a lightly floured board.
Roll out to form a 13x8-inch rectangle.
Line bottom of a 12x7x2-inch baking
dish with pastry; spread spinach mixture
over filling. Roll out remaining pastry
shells; fit over filling, pressing pastry gen-
tly against sides of dish; brush with melt-
ed butter; prick pastry to allow steam to
escape. Bake in a 425-degree oven for 25
minutes, until pastry is golden brown.
Cool slightly, cut in squares. Yields 6 to 8
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# Not Just Spinach Pie
*Yields 6 to 8*
## Ingredients
- 1/4 cup olive or salad oil
- 1/2 cup chopped onions
- 1/4 cup chopped scallions
- 2 pounds any combination of fresh greens (spinach, chicory, collard greens, kale)
- 1/4 cup chopped parsley
- 1 tsp dried dill
- 1/2 tsp oregano
- 1/8 tsp pepper
- 1/3 cup milk
- 1/2 pound Feta cheese, finely crumbled, or 1 (8-ounce) carton cottage cheese, well drained
- 1/4 cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 1 (10-ounce) package frozen patty shells (6 shells), thawed
- Melted butter, for brushing (amount unspecified)
## Instructions
1. In a heavy 10 or 12-inch skillet, heat oil. Add onions and scallions; sauté until soft.
2. Remove stems and damaged leaves from greens. Wash thoroughly, pat dry, and chop coarsely. Stir greens into skillet.
3. Cover and cook 5 minutes. Add parsley, dill, oregano, and pepper; cook uncovered 10 minutes longer, until most of the liquid has evaporated.
4. Turn mixture into a large bowl; stir in milk. Cool slightly, then add cheeses. Gradually stir in eggs, mixing well. Set aside.
5. Place 3 thawed patty shells in a stack on a lightly floured board. Roll out to form a 13x8-inch rectangle.
6. Line the bottom of a 12x7x2-inch baking dish with the rolled pastry. Spread the spinach mixture over the pastry.
7. Roll out the remaining 3 patty shells; fit over the filling, pressing the pastry gently against the sides of the dish. Brush with melted butter; prick the pastry to allow steam to escape.
8. Bake in a 425°F oven for 25 minutes, until pastry is golden brown.
9. Cool slightly, then cut into squares.