Saturday, February 11, 2006
A Favorite Cookbook
My copy is ©1969 and the jacket has it selling for $4.50 then. The link I found has it listed for $24.50 now! Some of the wording is a little funny for today but the recipes are still great.
Written inside the cover:
"To Anne, Merry Christmas 2001
I have a copy like this since the '60's.
Hope your family will love some of these recipes as mine did.
My copy too, is stained! Lots of use!
The recipe on page 120 "Midwest Fish Stuffed Crepes" was one of your Father's
favorites as well as 'you children'.
Love, Your Mother"
Midwest Fish-stuffed Crêpes
Most farm women keep a few cans of salmon and tuna on hand in their cupboards. But not many have discovered teaming the fish with thin pancakes to make exciting, hearty main dishes. When taste-testers voted on Midwest Fish-stuffed Crêpes, made by a recipe contributed by a Kansas rancher's wife, they described it with one word-excellent. You'll want to try this recipe. It produces a substantial fish dish that meat-and-potatoes farmers praise. That's a tribute to its tastiness.
Midwest Fish-stuffed CrêpesPrintable RecipeCrunchy texture of celery and water chestnuts in creamy sauce pleases
1 (7 3/4 oz.) can salmon, drained
1 (7 oz.) can tuna, drained
1 (5 oz.) can water chestnuts, drained and chopped
1/4 c. finely chopped onion
5 tblsp. butter or margarine
1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
6 tblsp. grated Parmesan cheese
1 tblsp. lemon juice
16 Basic French Crêpes
Combine salmon, tuna, water chestnuts and celery in a bowl.
Cook onion in butter until soft (do not brown). Blend in flour, salt and pepper. Slowly add milk, stirring constantly, until mixture comes to a boil. Remove from heat and stir 2 tblsp. cheese and lemon juice into sauce.
Stir 1 c. sauce into salmon-tuna mixture. Put a generous spoonful of mixture on center of each crêpe. Roll up; place seam side down on oven-proof platter, or in a 13x9x2" pan. Spread remaining sauce over crêpes. Sprinkle with remaining 4 tblsp. cheese.
Bake in a moderate oven (350°) about 30 minutes. Serve hot. Makes 8 servings.
Basic French Crêpes
You can make wonderful dishes with these delicate, light brown pancakes
1 c. milk
3 eggs, well beaten
3/4 c. sifted all-purpose flour
1 tblsp. sugar
1/4 tsp. salt
Beat milk into well-beaten eggs. Sift together flour, sugar and salt into milk mixture. Beat with rotary beater or electric mixer until batter is smooth.
Pour about 2 tblsp. batter into a lightly buttered 8" skillet, preheated over medium heat. Begin at once to rotate the pan to spread the batter evenly over the bottom. Turn once; bake until light golden brown on both sides. Repeat, buttering skillet for each baking. Makes 16 crêpes.
Posted by Anne Coleman at 7:21 AM
Subscribe to: Post Comments (Atom)
I have that cookbook! I love it, too. I've collected cookbooks for many years; I especially love the ones with commentary, like the really REALLY old ones had. I think I love the old cookbooks best, because they will even tell you how to prepare the innards and the brains of the critter they've also told you how to butcher and drain, and they've got all those handy French phrases for our social betterment. Yes, I use THOSE all the time. I also love those tried-and-true church lady cookbooks, full of oldies but goodies.
That looks like a fun cookbook! I'll have to keep my eyes out for one...
Post a Comment