This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

AHA’s Crispy Baked Fish

One-pound fish fillets
One-fourth tsp. salt
Dash freshly ground pepper
Two tbsp. oil
One-third cup cornflake crumbs

Preheat oven to 500 degrees. Wash and dry fillets and cut into serving pieces. Season, dip in oil and coat with crumbs. Arrange in single layer in lightly oiled baking dish. Bake 10 minutes. Serves four.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Fish with Creole Sauce

Creole Sauce:

1/4 cup Crisco shortening
1/2 cup chopped onions
1/2 cup cubed green pepper
1/2 cup chopped celery
2 cloves garlic, minced
2 cups cubed, peeled, seeded fresh tomatoes
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground red pepper
1/2 cup sliced okra (optional)

In medium saucepan melt 1/4 cup Crisco. Add onions, green pepper, celery and garlic. Cook and stir over medium heat until tender. Add tomatoes, seasonings and okra. Simmer 10 minutes. Serve over fried fish.

Fried Fish Fillets:

2/3 cup flour
2/3 cup chicken broth
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
6 fish fillets

In medium bowl combine flour, chicken broth, eggs, baking powder, salt, onion powder and paprika. Mix until smooth. Set aside.

In deep-fat fryer or deep saucepan, heat 2 inches Crisco to 365°. Dip fish fillets in batter. Fry several pieces at a time 4 to 6 minutes or until golden brown. Drain on paper towels. Serve immediately with Creole Sauce.

This is a promo recipe from Heinz that was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SALMONBURGERS

Salmon–a nutritious, delicious, substitute for red meat–is low in calories and fat.

1 can (15 1/2 ounces) Alaska Salmon
3/4 cup uncooked quick oats
1/2 cup finely chopped onion
1 egg slightly beaten
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon Heinz Worcestershire Sauce*
2 tablespoons oil
4 whole-grain hamburger buns
Lettuce Leaves
4 tomato slices

Drain and flake salmon. Combine salmon, oats, onion, egg, parsley, lemon juice and Heinz Worcestershire sauce; mix well. Shape mixture into 4 patties. Pan fry on both sides in hot oil until golden brown. Serve salmon patties in buns with lettuce and tomatoes. SERVES 4.

*For best taste results, use only Heinz Worcestershire Sauce.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Red Snapper in Orange Sauce

2 lbs. Red Snapper
3 Tbsp. Orange Juice
1 Tbsp. grated orange rind
5 Tbsp. butter or margarine (melted)
1 tsp. lemon juice

Salt and Pepper to taste

Dash of nutmeg

Place fillets in a single layer in well-greased baking pan. Combine remaining ingredients and pour over fish. Bake in 350 degree F oven 25-30 minutes or until fish flakes easily when tested with a fork. Remove to warm serving platter, pour any sauce remaining in the pan over fish and garnish with parsley.

This old recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Sloppy Joes

CHILI and hamburg bring to mind the countless requests that pour in for “Sloppy Joe” or barbecued hamburger sandwiches. If you’re making them for a crowd, and confused about ingredients. Be sure to clip and use this recipe. It makes enough filling for at least 60 sandwiches.

You’ll need–

12 pounds ground beef
3 cups chopped onion
1/4 cup salt

For the sauce take:

1 1/2 quarts chopped onion
3 quarts cooked tomatoes
3 cups tomato paste
1 1/4 cups vinegar
1 1/4 cups brown sugar
2 teaspoons oregano
2 tablespoons Worcestershire sauce
1/4 teaspoon tabasco
2 tablespoons salt
1/8 teaspoon cayenne pepper (optional)

Combine ingredients for sauce. Cook uncovered over low heat for 1 hour. Stir frequently.

Combine ground beef, onion and salt in two broiler pans or two large skillets. Broil about 3 inches from heat source or brown on top of stove. Stir and turn frequently until well browned. Pour off drippings.

Combine sauce and browned meat. Cook over low heat for 1 hour or until flavors are well blended. Serve in hamburger rolls.

This recipe was clipped from a newspaper and found in a large collection, date unknown. There’s a separate clipping giving advice for this recipe. I’ve typed both below along with scanned copies.

Murelene’s Easy Strudel

Two cups sifted all-purpose flour
One-half lb. butter
Three egg yolks, beaten
Two tbsps. vinegar
One-fourth cup water
light brown sugar
Cinnamon

FILLING: Apples, canned apricot, prune or nut filling

Cut butter into flour. Add eggs, vinegar and water; mix. Cover; refrigerate overnight.

Divide dough into three parts. On lightly-floured board, roll out one portion as for pie crust. Cover with one peeled sliced cooking apple for each strudel. Sprinkle with brown sugar (about thee tablespoons per strudel) and cinnamon. Or use about one cup canned filling.

Roll up like a jelly roll. Place on greased baking sheet. Bake in preheated 375-degree oven, until lightly browned, about 20 minutes.–Yields 3 strudels.

About Strudels:

Roll Quick, Cold

IT PAYS TO PLAN ahead when you make the Easy Strudel suggested by Murelene Morris, October Cook of the Month, in last Sunday’s Beacon Journal.

Several readers called to report they had difficulty with dough becoming sticky when they tried the recipe. They wondered if more flour was needed.

Mrs. Morris said the recipe was correct as printed. However, she stressed that the recipe is sufficient for three strudels and the dough should be kept refrigerated until ready for rolling. The dough should be cold when rolled. She uses only one apple for each strudel, placing the slices on the edge of the dough. This, Mrs. Morris says, makes a flakier strudel.

This old recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Hungarian Apple Strudel

Beat together in a cup 1 egg, 1-2 teaspoonful salt and 4 tablespoonfuls melted butter. Fill cup with lukewarm water and add enough flour to make soft dough, about 3 cups. Work dough until it blisters, place in warm dish in warm place for half hour.

Cover top of kitchen table with clean cloth. Roll dough as thin as possible on pastry board, then transfer it to the cloth covered table and stretch it until dough is so thin you can see through it. Sprinkle it generously with chopped apples, nuts and raisins, sugar and cinnamon to taste, then roll. The cloth will keep the dough from breaking. Hold cloth by edge and lift gently transferring roll to pan. Bake until brown in moderate oven for 1 hour.

This handwritten recipe card was found in a large collection, date unknown. It’s marked as “Grandma Hall’s Receipt” at the bottom. I’ve typed it below along with a scanned copy.

Sugar Cream Pie

1 1/2 c. sugar, 6 Tbsp. flour, dash of salt
2 c. coffee cream, 1 tsp. vanilla, nutmeg
1/2 stick butter, sliced
1 – 9 inch unbaked pie shell

Mix sugar, flour, & salt; then add coffee cream and vanilla.

Pour into pie shell.

Cover with butter and sprinkle with nutmeg.

Bake at 400 degrees for 25 minutes.

Reduce heat to 300 degrees for an additional 15 minutes

Grandma Hall’s Receipt