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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. -
Sweet Dill Pickles
Sweet Dill Pickles
Cut dill pickles into chunks
or thick slices. to 1 qt. of
pickles add 2 th. sp of
mixed spices. use enough
vinegar to cover. and to 1 c
vinegar add 1 c sugar.
Heat vinegar & sugar to scalding
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and pour over slices.
& seal for future use.
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# Sweet Dill Pickles
## Ingredients
- 1 qt. dill pickles, cut into chunks or thick slices
- 2 tsp. mixed spices
- Vinegar, enough to cover
- 1 cup sugar per 1 cup vinegar
## Instructions
1. Cut dill pickles into chunks or thick slices.
2. To 1 qt. of pickles, add 2 tsp. mixed spices.
3. Use enough vinegar to cover the pickles.
4. To each 1 cup of vinegar, add 1 cup of sugar.
5. Heat vinegar and sugar to scalding.
6. Pour over the pickle slices.
7. Seal for future use. -
Meatball and Bean Stew
MEATBALL AND BEAN STEW
(Basic Recipe yields 10
servings)
1 pound ground
chuck
½ cup fresh bread
crumbs
¼ cup minced onion
3 tablespoons
minced fresh
parsley
1 teaspoon salt
½ teaspoon dried
oregano leaves
¼ teaspoon dried
basil leaves
1 egg
¼ cup milk
2 tablespoons
cooking oil
1 cup green pepper
strips (1-inch)
2 (15-ounce) cans
red kidney beans
1 (28-ounce) can
Italian tomatoes,
cut up
1 (15-ounce) can
tomato sauce
1 bay leaf
½ teaspoon dried
oregano leaves
½ teaspoon dried
basil leaves
Shredded
Cheddar cheese
RANGE TOP METHOD:
(1 hour cooking time)
Combine ground chuck,
bread crumbs, onion, pars-
ley, salt, ½ teaspoon ore-
gano, ¼ teaspoon basil,
egg and milk in bowl. Mix
lightly, but well. Shape the
mixture into 32 meatballs.
Heat cooking oil in 4-
quart Dutch oven over me-
dium-high heat, about 2
minutes. Brown meatballs,
16 at a time, in hot oil
about 6 minutes. Remove
meatballs. Add remaining
meatballs and brown,
about 6 minutes.
oven
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Pour off all but 2 table-
spoons of pan drippings.
Saute green pepper in 2 ta-
blespoons pan drippings
over medium heat until
tender, about 6 minutes.
Stir in undrained kidney
beans, tomatoes, tomato
sauce, bay leaf, ½ tea-
spoon oregano and ½ tea-
spoon basil. Add meatballs
and mix well.
Cook over medium heat
until mixture comes to a
boil, about 10 minutes. Re-
duce heat and simmer 30
minutes, stirring occasion-
ally. Ladle into bowls and
serve topped with shred-
ded cheese.
PRESSURE COOKER
METHOD: (42 minutes
cooking time plus 20 min-
utes waiting time) Use in-
gredients as listed in basic
recipe, but add 2 table-
spoons cornstarch and ¼
cup water. Prepare meat-
balls as for range-top
method. Heat oil in 4-quart
pressure cooker over medi-
um-high heat, about 2 min-
utes. Brown the meatballs,
16 at a time, in hot oil
about 6 minutes.
Remove meatballs. Add
remaining meatballs and
brown, about 6 minutes.
Pour off all but 2 table-
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# Meatball and Bean Stew
*Yields 10 servings*
## Ingredients
- 1 pound ground chuck
- 1/2 cup fresh bread crumbs
- 1/4 cup minced onion
- 3 Tbsp minced fresh parsley
- 1 tsp salt
- 1/2 tsp dried oregano leaves
- 1/4 tsp dried basil leaves
- 1 egg
- 1/4 cup milk
- 2 Tbsp cooking oil
- 1 cup green pepper strips (1-inch)
- 2 (15-oz) cans red kidney beans
- 1 (28-oz) can Italian tomatoes, cut up
- 1 (15-oz) can tomato sauce
- 1 bay leaf
- 1/2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- Shredded Cheddar cheese, for serving
## Instructions
### Range Top Method
*(1 hour cooking time)*
1. Combine ground chuck, bread crumbs, onion, parsley, salt, 1/2 tsp oregano, 1/4 tsp basil, egg, and milk in a bowl. Mix lightly but well. Shape the mixture into 32 meatballs.
2. Heat cooking oil in a 4-quart Dutch oven over medium-high heat, about 2 minutes.
3. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes.
4. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in 2 Tbsp pan drippings over medium heat until tender, about 6 minutes.
5. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. Add meatballs and mix well.
6. Cook over medium heat until mixture comes to a boil, about 10 minutes. Reduce heat and simmer 30 minutes, stirring occasionally.
7. Ladle into bowls and serve topped with shredded cheese.
### Pressure Cooker Method
*(42 minutes cooking time plus 20 minutes waiting time)*
1. Use ingredients as listed in basic recipe, but add 2 Tbsp cornstarch and 1/4 cup water.
2. Prepare meatballs as for range-top method.
3. Heat oil in a 4-quart pressure cooker over medium-high heat, approximately 2 minutes.
4. Brown meatballs, 16 at a time, in hot oil approximately 6 minutes per batch. Remove meatballs and set aside.
5. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in remaining drippings over medium heat until tender, approximately 6 minutes.
6. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil.
7. Mix cornstarch with 1/4 cup water until smooth; stir into the pot.
8. Add meatballs and stir gently to combine.
9. Close cover securely according to manufacturer's directions.
10. Place over high heat and bring to 15 pounds pressure, approximately 10 minutes.
11. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 12 minutes.
12. Remove from heat. Allow pressure to drop of its own accord — approximately 20 minutes. Do not force-release.
13. Remove bay leaf. Ladle into bowls and serve topped with shredded cheese. -
Aunt Frances' Lazy Housewife Pickles
Aunt Frances' Lazy Housewife Pickles
Slice pickles in jars
Boil together: 1 c sugar
1 c vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
dill + onion if desired
Pour over hot and seal
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# Aunt Frances' Lazy Housewife Pickles
*Recipe from the kitchen of Aunt Frances*
## Ingredients
- Cucumbers, sliced (packed in jars)
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
- 1 tsp celery seed
- 1 tsp mustard seed
- Dill and onion (optional)
## Instructions
1. Slice cucumbers and pack into jars.
2. Combine sugar, vinegar, salt, celery seed, and mustard seed in a saucepan and boil together.
3. Add dill and onion to jars if desired.
4. Pour brine over cucumbers while hot and seal jars. -
Chicken Casserole
M.P.B.E.A. CONVENTION
Serves 6
Chicken Casserole
Betty Bangs
1 can chicken gumbo soup
1 can " rice "
1 can water
3/4 cube oleo
3/4 c. raw rice → 1 7oz
boned chicken can
almonds boned
Stir once during chicken
or:
350° about an hour tuna
or shrimp
turkey
or — oz —
or
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# Chicken Casserole
*Recipe from the kitchen of Betty Bangs*
*Serves 6*
## Ingredients
- 1 can chicken gumbo soup
- 1 can chicken rice soup
- 1 can water
- 3/4 cube oleo
- 3/4 cup raw rice
- 1 (7 oz) can boned chicken (or tuna, or shrimp, or turkey)
- Almonds
## Instructions
1. Combine chicken gumbo soup, chicken rice soup, water, oleo, raw rice, boned chicken (or chosen protein), and almonds.
2. Stir once during baking.
3. Bake at 350° for about an hour. -
Chicken Antipasto in Avocado Halves
CHICKEN ANTIPASTO IN AVOCADO HALVES
2 chicken breasts 1/4 c sliced black olives
2/3 cup salad oil 1 green onion, sliced
1/2 c white wine vinegar 1 (6 oz.) jar artichoke hearts,
1/4 t salt drained
1/8 t garlic powder 1/2 c sliced mushrooms
3 T fresh lemon juice 1 large tomato, diced
1/2 t basil 2 T minced parsley
dash of pepper 2 ripe avocados, halved.
Poach chicken breasts until fork-tender. Meanwhile, whisk together
oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper
in small bowl. Combine olives, green onions, artichoke hearts,
mushrooms, tomato and parsley in bowl.
When chicken is done, shred the meat to yield one cup measure. Add
chicken to salad ingredients; pour dressing over salad. Allow
to marinate for 30 minutes. Spoon salad into avocato halves; serve
immediately. Yields 4 servings.
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# Chicken Antipasto in Avocado Halves
*Yields 4 servings*
## Ingredients
### Dressing
- 2/3 cup salad oil
- 1/2 cup white wine vinegar
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 3 Tbsp fresh lemon juice
- 1/2 tsp basil
- Dash of pepper
### Salad
- 2 chicken breasts
- 1/4 cup sliced black olives
- 1 green onion, sliced
- 1 (6 oz.) jar artichoke hearts, drained
- 1/2 cup sliced mushrooms
- 1 large tomato, diced
- 2 Tbsp minced parsley
- 2 ripe avocados, halved
## Instructions
1. Poach chicken breasts until fork-tender.
2. Meanwhile, whisk together oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper in a small bowl to make the dressing.
3. Combine olives, green onions, artichoke hearts, mushrooms, tomato, and parsley in a bowl.
4. When chicken is done, shred the meat to yield one cup measure.
5. Add chicken to salad ingredients; pour dressing over salad.
6. Allow to marinate for 30 minutes.
7. Spoon salad into avocado halves; serve immediately. -
Cottage Salad
Cottage Salad.
3 c.. shredded cabbage
1/4 c. minced green pepper
1 tsp " pimento
Dressing
1/3 vinegar Alpha recipe
3 tbsp salad oil
4 tbsp sugar.
1 tsp celery salt.
1/2 tsp dry mustard
4 tsp caraway seed
1 tsp grated onion
1 tsp salt
1/4 " pepper
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# Cottage Salad
## Ingredients
### Salad
- 3 cups shredded cabbage
- 1/4 cup minced green pepper
- 1 tsp pimento
### Dressing
- 1/3 cup vinegar
- 3 Tbsp salad oil
- 4 Tbsp sugar
- 1 tsp celery salt
- 1/2 tsp dry mustard
- 4 tsp caraway seed
- 1 tsp grated onion
- 1 tsp salt
- 1/4 tsp pepper
## Instructions
1. Combine shredded cabbage, minced green pepper, and pimento in a bowl.
2. Mix together vinegar, salad oil, sugar, celery salt, dry mustard, caraway seed, grated [onion?], salt, and pepper to make the dressing.
3. Pour dressing over salad and toss to combine. -
Key Lime Pie
Key Lime Pie 3 pts -148 Calories
1 box (.3 oz) sugar-free lime gelatin
1/4 C boiling water
2 8oz Containers key lime pie flavor light yogurt
1 8oz container frozen fat free whipped
topping, thawed
1 prepared 8" reduced fat graham cracker
pie crust
1) Dissolve gelatin in boiling water
2) Stir in yogurt with wire whisk
3) Fold in whipped topping
4) Pour into crust. Refrig. over nite or at least 2 hours
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# Key Lime Pie
*3 pts — 148 Calories*
## Ingredients
- 1 box (.3 oz) sugar-free lime gelatin
- 1/4 cup boiling water
- 2 (8 oz) containers key lime pie flavor light yogurt
- 1 (8 oz) container frozen fat-free whipped topping, thawed
- 1 prepared 8" reduced-fat graham cracker pie crust
## Instructions
1. Dissolve gelatin in boiling water.
2. Stir in yogurt with wire whisk.
3. Fold in whipped topping.
4. Pour into crust. Refrigerate overnight or at least 2 hours.
## Editor's Notes
- **"3 pts -148 Calories"** — This appears to be a Weight Watchers points notation (3 points, 148 calories per serving). Rendered as an attribution/yield-style italic line for context rather than discarded. -
Hamburger Relish
Recipe for: Hamburger Relish
from the kitchen of: Gladys Winkel
4 c ground onions
10 green tomatoes or 4 cups
12 green sweet pepper
6 sweet red peppers
½ c salt let stand overni[ght] serves:
6 c sugar Too juicy - Cut water
1 T celery seed or eliminate it
2 T mustard seed entirely
1½ t tumeric Combine pour
4 c vinegar over above heat
(2 c water) to boiling, simmer
3 min pack in
sterile jars.
8 pts.
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# Hamburger Relish
*Recipe from the kitchen of Gladys Winkel*
*Yield: 8 pints*
## Ingredients
### Vegetables
- 4 cups onions, ground fine
- 10 green tomatoes (approximately 4 cups), ground fine
- 12 green sweet peppers, ground fine
- 6 sweet red peppers, ground fine
- 1/2 cup salt (for overnight draw)
### Pickling Syrup
- 6 cups sugar
- 1 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 1/2 tsp turmeric
- 4 cups vinegar
- 2 cups water (optional — see Editor's Notes)
## Instructions
1. Grind or finely chop onions, green tomatoes, green peppers, and red peppers to a uniform fine texture.
2. Combine ground vegetables in a large bowl or crock. Sprinkle with salt, stir to combine, and let stand overnight.
3. In the morning, drain vegetables thoroughly, pressing out as much liquid as possible.
4. Combine sugar, celery seed, mustard seed, turmeric, and vinegar in a large non-reactive pot. Add water if using.
5. Stir to combine and bring to a boil.
6. Add drained vegetables to the boiling syrup and return to a boil.
7. Reduce heat and simmer 3 minutes, stirring occasionally.
8. Pack into sterilized pint jars and seal while hot.
9. Process according to current canning guidelines.
## Editor's Notes
- **"Ground onions"** — original card specifies ground onions, confirming a food grinder or food processor is the intended preparation method. All vegetables should be processed to a uniform fine relish texture for consistent pickling and texture.
- **"Too juicy — Cut water or eliminate it entirely"** — personal annotation on original card indicating the author found the 2 cups water produced an overly loose relish. Water is parenthetical on the card and was likely already considered optional; recommend omitting entirely for a better set relish. -
Hot Pepper Jelly
Hot Pepper Jelly Jeanne L. Holley
¼ c. ground hot peppers (4 jalapenos)--handle with
gloves on!
3/4 c. ground bell peppers (about 3 large peppers)
1 1/4 c. brown vinegar
6 1/2 c. sugar
1 small bottle Certo
Mix first four ingredients and bring to hard boil;
let boil for 10 minutes; skim if necessary. After
tasting to see if juice is hot enough with pepper,
add Certo. Pour into hot jelly glasses.
(For prettier jelly, strain through jelly bag
and add a few drops of green cake coloring.)
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# Hot Pepper Jelly
*Recipe from the kitchen of Jeanne L. Holley*
## Ingredients
- 1/4 cup ground hot peppers (4 jalapeños) — handle with gloves on!
- 3/4 cup ground bell peppers (about 3 large peppers)
- 1 1/4 cup brown vinegar (apple cider vinegar)
- 6 1/2 cups sugar
- 1 small bottle Certo
## Instructions
1. Mix the first four ingredients (ground hot peppers, ground bell peppers, vinegar, and sugar) and bring to a hard boil.
2. Let boil for 10 minutes; skim if necessary.
3. Taste to see if the juice is hot enough with pepper.
4. Add Certo.
5. Pour into hot jelly glasses.
6. Optional: For prettier jelly, strain through a jelly bag and add a few drops of green cake coloring. -
Icicle Pickles
Icicle Pickles
2 gal pickles cut lengthwise
1 gal boiling wtr.
1 qt salt
Pour over pickles
Drain, cover with Boiling Wtr. & let stand
24 hrs.
Drain, Cover with Boiling Water to which a
piece of alum size of walnut has been added
Let stand 24 hrs.
Drain, cover with following
2½ qts cider vinegar
3 pts. white sugar
Handful of pickling spices (hot)
Let stand over nite
Drain & reheat syrup - Pour over pickles
each morning for 4 days
Pack in jars last day or leave in crock
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# Icicle Pickles
## Ingredients
- 2 gallons cucumbers, cut lengthwise
- 1 gallon boiling water
- 1 qt salt
- 1 gallon boiling water (second soak)
- 1 piece of alum, size of a walnut
- 2 1/2 qts cider vinegar
- 3 pts white sugar
- Handful of pickling spices (hot)
## Instructions
1. Cut cucumbers lengthwise and place in crock or large container.
2. Combine 1 gallon boiling water and 1 qt salt. Pour over cucumbers.
3. Drain. Cover with boiling water and let stand 24 hours.
4. Drain. Cover with boiling water to which a piece of alum the size of a walnut has been added. Let stand 24 hours.
5. Drain. Combine cider vinegar, white sugar, and pickling spices. Pour over cucumbers. Let stand overnight.
6. Each morning for 4 days: drain the syrup, reheat it, and pour it back over the cucumbers.
7. On the final (4th) day, pack into jars or leave in crock.
## Editor's Notes
- **"piece of alum size of walnut"** — Alum (potassium alum or aluminum sulfate) was historically used as a crisping agent in home pickle recipes. Modern food safety guidance advises against using alum in pickles, as it can cause gastrointestinal distress. The USDA no longer recommends alum in home canning. Readers should be aware of this risk.
- **"pickling spices (hot)"** — The parenthetical "(hot)" most likely refers to hot/spicy pickling spice blend rather than temperature, and is transcribed accordingly. -
Mustard Pickles
Mustard pickles
Put 1 doz. Cucumbers in salt
water for 1 hr. or over nite.
{2tbs salt
{to 1doz cukers
{add 1/2 doz. onions
1 pt. Vinegar or use 1/2 water
1c. sugar
1 tsp celery seed
1 tsp mustard seed
1 tsp tumeric pwdr
1 tsp. pepper
1 tsp. Cinnamon Buds
1 tsp ginger
Use level spoons. Let come to Boil Put cukes with
spices & cook for few min.
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# Mustard Pickles
## Ingredients
- 1 dozen cucumbers
- 2 Tbsp salt (for brine)
- 1/2 dozen onions
### Pickling Liquid
- 1 pt. vinegar (or use 1/2 water)
- 1 c. sugar
- 1 tsp celery seed
- 1 tsp mustard seed
- 1 tsp turmeric powder
- 1 tsp pepper
- 1 tsp cinnamon buds
- 1 tsp ginger
## Instructions
1. Put 1 dozen cucumbers in salt water for 1 hour or overnight.
2. Add 2 Tbsp salt to the 1 dozen cucumbers in the brine water.
3. Add 1/2 dozen onions to the cucumbers.
4. Combine vinegar (or half vinegar, half water), sugar, celery seed, mustard seed, turmeric powder, pepper, cinnamon buds, and ginger in a pot.
5. Use level spoons when measuring spices.
6. Let the pickling liquid come to a boil.
7. Put the cucumbers (and onions) in with the spices and cook for a few minutes.