McCalls Great American Recipe Card Collection

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Shrimp Remoulade (London Chop House, Detroit)

Published by Anonymous (not verified) on Sun, 19/11/2023 - 7:52am in

Tags 

Appetizers & Party Foods, bad food photography, McCalls Great American Recipe Card Collection, vintage recipe cards

REMOULADE SAUCE

2 cups mayonnaise or cooked salad dressing
1 tablespoon prepared mustard
⅛ teaspoon pepper
½ cup finely chopped dill pickle
1 hard-cooked egg, chopped
1 clove garlic, pressed
2 tablespoons drained capers
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil leaves
1 tablespoon chopped fresh parsley
2 lb cooked shrimp, chilled
Shredded lettuce

  1. Make Remoulade Sauce: in medium bowl, combine mayonnaise, mustard, and pepper; mix well. Stir in dill pickle, egg, garlic, capers, tarragon, chervil, and parsley.
  2. Refrigerate, covered, until well chilled – several hours.
  3. For each serving, arrange 6 shrimps, slightly overlapping, on shredded lettuce on individual plates. Cover generously with sauce.

Makes 6 to 8 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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Baked Tuna-Stuffed Potatoes

Published by Anonymous (not verified) on Tue, 07/11/2023 - 6:36am in

Tags 

Budget Dishes, Pasta Rice and Potatoes, bad food photography, McCalls Great American Recipe Card Collection, vintage recipe cards

8 large baking potatoes
2 tablespoons margarine
2 cans (7-oz size) tuna, drained
1 tablespoon grated onion
1 tablespoon chopped parsley
1 can (10¾ oz) condensed Cheddar cheese soup, undiluted
¼ teaspoon paprika
2 drops Tabasco
¼ teaspoon salt
4 slices processed American cheese, halved

  1. Preheat oven to 400F. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack, 1½ hours, or until tender.
  2. Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco, and salt. Toss with fork, to break up tuna and to blend well.
  3. Remove 1-inch slice from top of each potato. Scoop out inside of potato from each slice and from potato itself, leaving a shell. Add potato to tuna mixture, tossing to mix well.
  4. Spoon lightly into potato shells, mounding high. Top each ½ slice cheese. Place in shallow baking pan. Bake 15 minutes, or until filling is hot and cheese is melted.

Makes 8 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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