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.

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.

Baked Meat Sandwich (So Quick with New Bisquick, 1967)

Baked Meat Sandwich
Source: So Quick with New Bisquick, 1967

1 lb. ground lean pork or ground beef
1/2 cup chopped onion
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 tbsp chopped parsley
1 1/2 tsp salt
1/4 tsp Tabasco
Biscuit dough
2 tbsp mayonnaise or salad dressing

Heat oven to 400. Grease square pan 8 x 8 x 2 inches or 4 individual casseroles.  In large skillet, cook and stir meat and onion until meat is lightly browned. Spoon off drippings. Stir in cheeses, egg, parsley, salt and Tabasco. Remove from heat, set aside.

Prepare biscuit dough from basic recipe - add mayonnaise with the water. With floured fingers, pat half the dough in prepared pan. Spread meat mixture over dough. Turn remaining dough onto meat mixture; with floured fingers, spread over meat.

Bake 25-30 minutes. Serve hot. 4-6 servings.

Biscuit Dough:
2 cups Bisquick
1/2 cup cold water

Stir ingredients with fork to a soft dough. Gently smooth dough into a ball on floured cloth covered board.