Give Festive Flavor to Company Stew (Lea & Perrins Ad, Not Dated)

Give Festive Flavor to Company Stew 
(Lea & Perrins Ad, Not Dated)

Cut 2 1/2 lbs beef chuck into 1 inch cubes. Place in heavy saucepan and add

4 cups of beef broth
1 tablespoon Lea & Perrins
2 tsp. salt
1 large onion, sliced

Cover.  Simmer over a low flame for 2 hours or until meat is tender. Add 1 large bag frozen stew vegetables and 16 whole fresh mushrooms. Cook an additional 20-30 minutes, or until vegetables are tender.

Thicken with 1 tablespoon cornstarch blended with 1/4 cold water. Serves 8.

Baked Flounder Supreme (Good Housekeeping One Dish Dinners, 1972)

Baked Flounder Supreme 
(Good Housekeeping One Dish Dinners, 1972)

6 large flounder fillets, about 2 lbs
seasoned salt
1 medium tomato, cut into 6 slices
6 slices natural Swiss cheese
2 tablespoons butter or margarine
1 3-or 4 oz. can slices mushrooms, drained (reserve liquid)
2 small onions, sliced
1 1/2 tablespoons all purpose flour
chopped parsley
1 cup light cream
6 tablespoons sherry
2 cups packaged pre-cooked rice

About 40 minutes before dinner:

Sprinkle fillets lightly on both sides with seasoned salt, then roll each up. Arrange rolls, seam side down in 13" x 9" baking dish, alternate with tomato slices and cheese slices folded in half.

Preheat oven to 400 degrees.

In large skillet, in butter, saute mushrooms and onions until golden. Stir in flour, 1 1/2 tsp. seasoned salt, and 1/4 cup parsley. Stir in cream, mushroom liquid plus water to make 1/2 cup, and sherry.  Bring to boiling, pour over fish. Bake 20 minutes or until easily flaked with fork.

Meanwhile, prepare rice as label directs. Stir in 1/2 cup parsley. When fish is done, spoon rice along its sides.

Serves 6.

Seafood Ragout (Easy Entertaining, Georgia State Chapter PEO, 1957)

Seafood Ragout (In a Chafing Dish)
(Easy Entertaining, Georgia State Chapter PEO, 1957, 14th Printing 1980)

1 pint oysters
2 lbs. shrimp, cooked
1/4 cup flour
1/4 cup butter
3/4 cup cream
Few grains cayenne
1/2 tsp onion juice
1/4 tsp pepper
3/4 cup diced cooked chicken
2 tablespoons sherry
1 tablespoon finely chopped parsley
3/4 lbs. mushrooms
Salt to taste

Heat oysters until edges curl. Make sauce of butter, flour and cream. Add seasonings, then remainder of ingredients. Serve hot.

Fish Sticks with Mushrooms (Betty Crocker Cookbook, 1978)

Fish Sticks with Mushrooms
Betty Crocker Cookbook 1978

1 package (8 oz) frozen fish sticks
1 can (4 oz) mushroom stems and pieces, drained
1 small onion, chopped
1/4 cup butter or margarine, melted
1/4 cup chopped pecans

Arrange frozen fish sticks on ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix remaining ingredients, spoon onto fish sticks. Cook as directed on package for oven method. 2 Servings.

Artichoke Mushroom Velvet (Better Homes & Gardens 1968)

Artichoke Mushroom Velvet 
Source: Better Homes & Gardens, March  1968

"Elegant and easy entree for a ladies' luncheon..."

2 9-ounce packages frozen artichoke hearts, cooked and drained (3 1/2 cups)
1 6-ounce can broiled sliced mushrooms, drained
1 envelope chicken gravy mix
Dash crushed thyme
Dash crushed marjoram
4 ounces process Swiss Cheese, diced (about 1 cup)
1 tablespoon dry white wine
1 cup buttered soft bread crumbs

Combine artichokes and mushrooms; divide among 4 or 5 ramekins or place in 1 quart casserole. In small saucepan, prepare chicken gravy mix according to package directions. Remove from heat, add thyme, marjoram and cheese; stir just until cheese melts. Add wine, pour over vegetables. Top each with a wreath of buttered bread crumbs.

Bake,uncovered, in moderate over (350) for 25 minutes for ramekins or 30 minutes for casserole.

Makes 4 or 5 servings.

Speedy Spinach Crepes (1976 M'Sieur Crepe Electric Crepemaker)

Speedy Spinach
1976 M'Sieur Crepe Electric Crepemaker, Sunbeam

2 medium onions, thinly sliced
2 cloves garlic, minced
2 Tbsp oil
2 medium tomatoes, peeled and chopped
2 cups chopped spinach, cooked and drained
Salt and pepper to taste
1/2 cup sliced mushrooms
1/4 tsp. rosemary
1 cup grated cheddar cheese

Yield: 3 cups

In frypan, saute onion and garlic slowly in oil until very tender. Add tomato, mushrooms, spinach and seasonings. Heat thoroughly. Place a spoonful of filling on each crepe. Top with cheese and roll.

Crunchy Tuna Casserole
Chicken of the Sea Tempting Tuna Cookbook 1976

8 oz egg noodles, cooked and drained
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dairy sour cream
1 (10 oz) package frozen peas and carrots,cooked and drained
1 cup sliced mushrooms
13 ounces Chicken of the Sea Solid White (albacore) tuna, drained and flaked
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 cup fine dry bread crumbs
3 tablespoons melted butter or magarine

Preheat over to 350.  Combine noodles, soup and sour cream. Add peas and carrots, mushrooms, tuna,thyme, sale and  pepper. Pour into oiled 2 quart casserole. Combine bread crumbs and butter and sprinkle over top of casserole. Bake, uncovered 25-30 minutes or until hot and bubbly.

Broccoli Stir Fry

Broccoli Stir Fry
Source: Cooking with Faith Cookbook, Faith Evangelical Lutheran Church, Faith, North Carolina

Broccoli, broken into pieces
Fresh mushrooms, sliced
Water chestnuts, sliced
Garlic powder
Salt and Pepper to taste
Thin spaghetti
Parmesan cheese
Olive oil

Pour a generous amount of olive oil into wok. Stir fry vegetables about 3 minutes and sprinkle with garlic powder. Toss with one package cooked spaghetti. Add salt, pepper, cheese.