REMOULADE SAUCE 2 cups mayonnaise or cooked salad dressing1 tablespoon prepared mustard⅛ teaspoon pepper½ cup finely chopped dill pickle1 hard-cooked egg, chopped1 clove garlic, pressed2 tablespoons drained capers1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil leaves1 tablespoon chopped fresh parsley2 lb cooked shrimp, […]
McCalls Great American Recipe Card Collection
8 large baking potatoes2 tablespoons margarine2 cans (7-oz size) tuna, drained1 tablespoon grated onion1 tablespoon chopped parsley1 can (10¾ oz) condensed Cheddar cheese soup, undiluted¼ teaspoon paprika2 drops Tabasco¼ teaspoon salt4 slices processed American cheese, halved Makes 8 servings.
4 squares unsweetened chocolate2 cups sifted* all-purpose flour1 teaspoon baking powder1 teaspoon salt¾ cup butter or margarine1 cup sugar4 eggs6 tablespoons milk1 teaspoon vanilla extract1 cup finely chopped walnuts1 pkg (6 oz) fluffy white frosting mixLicorice lacesCandy cornLife SavesSemisweet chocolate piecesChocolate sprinkles Makes 24 cupcakes. *Sift before measuring.
3½ cups sifted* all-purpose flour1 teaspoon baking soda½ teaspoon salt1 cup butter or regular margarine, softened2 cups light brown sugar, firmly packed2 eggs1 teaspoon vanilla extract1 cup finely chopped walnuts or pecans FROSTING4 cups confectioners’ sugar½ cup butter or regular margarine, softened1 teaspoon vanilla extract4 to 5 tablespoons milk2 squares (1-oz size) unsweetened chocolate, melted […]
4 (5- to 6-oz size) lobster tails, cooked1 can (14 oz) artichoke hearts, drained⅓ cup butter or margarine1 green pepper, cut in strips1 small onion, peeled and quartered¼ cup unsifted all-purpose flour1¾ teaspoons salt12 teaspoon paprika⅛ teaspoon pepper2½ cups milk1 egg, beaten1 tablespoon bottled capers, drained½ teaspoon Worcestershire sauce1 teaspoon lemon juice⅓ cup sherry2 cups […]
Salt1 pkg (8 oz) medium noodles½ cup packaged bread stuffing2 teaspoons instant minced onion½ cup milk1 lb ground beef1 egg1 teaspoon Worcestershire sauce1 tablespoon butter or margarine1 can (10½ oz) mushroom gravy¼ cup light cream½ teaspoon dried dillweed