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I remember my first real fancy seafood restaurant meal. It began a love a seafood and a collection of vintage seafood recipes.
I remember mom taking my sister, me and two of our best friends to the upscale Polynesian-themed Kahiki restaurant in Columbus, Ohio. The restaurant was closed back at the turn of the last century. (That was fun to type, really makes me feel old...lol)
It was our first outing to a fancy restaurant. We all had to wear dresses. Walking past the wooden Tiki Gods, over a small stream by way of a wooden bridge, I wondered why they kept it so dark. Finally we walked through a set of large wooden doors where a hostess seated us.
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Someone had a birthday, then men in loin cloths and women in grass skirts came out dancing and singing for that table.
A restaurant with more then one fork, more then one spoon, plates at the table before you ordered. Clean empty plates taken away at the same time the food was being served.
At the age of 16, back in 69, this made absolutely no sense to me, nor my friend Judy.
Can you tell we were very sheltered in those days. We didn't have cable TV, VH1, or HBO, heck we still had the basic three stations in our town...ABC, CBS, and NBC. Television still went off at 11:30 pm.
Anyway, I remember Judy was so enthralled with the young waiter, she must have drank 5 glasses of water, before we even ordered. Every time she finished a glass, he would run to fill it up. He was a cutie bug.
I found it fascinating that someone's only job would be filling water glasses.
Mom said we could order anything we wanted from the menu. Shrimp cocktail's all around. My very first shrimp cocktail. I reveled in the taste of my cocktail as I enjoyed the scenery. A large aquarium on one site, a tropical rain forest on the other, a grass hut to eat under, and cute waters too!
Judy and I loved the gift shop. I have one of the Headhunter drink glasses sitting in front of me now. They came with skewers covered cherries which came on every drink. Not the water though or Judy would have been buried in them. I think mom purchased a set of Tiki god salt & peppers. Wonder what ever happened to those.
There is still a site on the internet about the Kahiki Restaurant, if you want to see what it looked like.
Anyway this was my introduction to seafood, and here are some free recipes from those times for you to enjoy at home. These handwritten recipes are taken off of index cards that I find in old tin boxes.
1 pound fish like haddock or cod, or boned chicken, cut in 1 inch strips or 1 1/2 pounds of medium shrimp, shelled, and take the veins out.
Vegetables: Green beans, broccoli, carrots, cauliflower, mushrooms, onion rings, cut in slices or rings.
Flour
1 Quart oil
Cooked rice
Soy sauce
Tempura Batter
Dust fish or chicken with flour, did into tempura batter. Dip vegetables into batter.
To deep fry, pour corn oil into heavy, sturdy, flat bottomed 3 quart sauce pan or deep fryer, filling no more then 1/3 full.
Heat over medium heat to 375 degrees. Fry food, turning as needed 1 - 2 minutes. Drain. Serve with rice and soy sauce. Serves 4.
Tempura Batter Recipe
Sift together 3/4 cup sifted flour, 1/4 cup corn starch, 1/2 teaspoon baking powder, and 1/4 teaspoon backing soda. Stir in 1 cup water, then 1 egg. Beat until smooth and frothy.
Melt 1/2 stick oleo
Sauté
6 green onions
1/4 cup bell pepper
1/cup celery
1/4 cup parsley
Add
2 cans tomato soup
2 cans cream mushroom soup
4 Tablespoons Worchester sauce
Red and black pepper to taste
Tabasco to taste
Add either 5 pounds shrimp (when unshelled) or 3 pounds when shelled - which have been boiled and seasoned.
Cook 1 pound thin spaghetti
Grease casserole with olive oil. Line with Ritz cracker crumbs. Mix spaghetti and sauce. Pour in casserole. Top with sharp grated cheese and a few more crumbs and dots of butter or oleo. Heat thoroughly. Serves 15 or more.
4 - 4 oz each - filets of trout, or fillets of sole, or flounder
1/2 Teaspoon salt
2 Tablespoons flour
6 Tablespoons divided butter
2 Tablespoons Worcestershire sauce
2 Tablespoons fresh lemon juice
Sprinkle fish with salt and dredge in flour. In a large skillet melt 2 Tablespoons butter. Add trout. Sauté over moderate heat until golden. About 2 minutes on each side. Remove to a platter and keep warm. In small skillet melt remaining butter. Add lemon juice and Worcestershire sauce. Simmer until thoroughly heated. bout 2 minutes. Pour over fish. Garnish with lemon wedges and parsley. Yields 2 to 4 portions.
As far as I can tell, this recipe was from the late 70's. There were many recipe clippings from the newspaper in this box. Although, I do not type these newspaper or magazine clipped recipes on this site, it does help to date the recipes.
Broil 1 lb. fish fillets on one side. Turn partially broil other side.
Top with the following meringue, continue broiling until brown. 1/3 cup mayonnaise, 2 tbs. sweet relish, 2 tbs. grated onion. Blend well, fold in 1 stiffly beaten egg white.
Hollidaysburg, Pa Recipe
2 1/2 pounds halibut steak 1" thick
3 tablespoons butter
1/4 tsp. nutmeg
4 tablespoons flour
1 1/8 tsp salt
1 1/2 cup milk
3/4 cup grated cheese
paprika
pepper
2 tsp mustard
Wipe fish with damp cloth; remove skin and bones. Place sections in well greased baking dish. Sprinkle with salt and pepper. Melt butter, add flour, mustard, salt, pepper and nutmeg. Stir smooth, add milk while stirring. Cook until thick.
Add cheese. When melted pour over fish in baking dish. Sprinkle top with paprika.
Bake at 325 degrees for 45 minutes.
Swordfish Steak with Mushrooms
Hollidaysburg, Pa Recipe
1/2 pound mushrooms - sliced
2 Tablespoons butter
1 1/2 to 2 pounds swordfish steaks
1 cup thin cream
1/4 cup white wine
salt and pepper to taste.
Sauté mushrooms in butter. Place swordfish in buttered baking pan. Spread with mushrooms and add cream, wine and seasonings to pan in which mushrooms were cooked. Blend well. Pour over fish. Bake at 425 degrees about 25 minutes. Basting occasionally. Serve with sliced lemon. 4 servings.
Tuna and Noodles
Hollidaysburg, Pa Recipe
She writes, "I've made tuna and noodles for years, but never with soup. I've been using this recipe since finding in in 6-8-61."
2 cups cooked noodles
1 can of tuna (I use whites meat) - she wrote.
1 can celery soup
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 teaspoon minced onion
"Soup (instead of white sauce I used to use) makes it much nicer and more interesting" she wrote at the bottom of the recipe.
1 Table Salad oil
2 16 oz packages frozen flounder or ocean perch fillets
1/2 teaspoon salt
1/3 cup butter
2 medium cucumbers, scored and thinly sliced.
1 medium onion, thinly sliced
2 Tablespoon white wine vinegar
1/4 teaspoon pepper
About 40 minutes before serving. Brush 13" by 9" baking dish with salad oil. With serrated knife, cut each package of fillets crosswise into 4 pieces.
Place fillets in a dish. Sprinkle with salt.
Bake in 450 degree oven 20 to 25 minutes until fish flakes easily with a fork.
About 10 minutes before fish is done, in a 2 quart saucepan, over medium heat, in hot butter, cook cucumbers, onion, vinegar, and peppers for 5 minutes. Stirring occasionally. To serve, spoons sauce over and around fish. Makes 8 servings.
1 Table Salad oil
2 16 oz packages frozen flounder or ocean perch fillets
1/2 teaspoon salt
1/3 cup butter
2 medium cucumbers, scored and thinly sliced.
1 medium onion, thinly sliced
2 Tablespoon white wine vinegar
1/4 teaspoon pepper
About 40 minutes before serving. Brush 13" by 9" baking dish with salad oil. With serrated knife, cut each package of fillets crosswise into 4 pieces.
Place fillets in a dish. Sprinkle with salt.
Bake in 450 degree oven 20 to 25 minutes until fish flakes easily with a fork.
About 10 minutes before fish is done, in a 2 quart saucepan, over medium heat, in hot butter, cook cucumbers, onion, vinegar, and peppers for 5 minutes. Stirring occasionally. To serve, spoons sauce over and around fisth. Makes 8 servings.
Fish Sauce
3 cups salad dressing
1 cup catsup
1 cup pickle relish
salt pepper
2 tablespoons vinegar
five drops of Worcestershire sauce
1/4 cup butter
1/4 cup flour
1 teaspoons salt
1 teaspoon dry mustard
2 tablespoons diced pimento
1 tablespoon chopped parsley
Seasoned buttered crumbs
Add 1/2 pound vermicelli
1 small can mushrooms
2 cups milk
1 cup diced cooked celery
1 cup cooked or canned shrimp
1 cup cooked or canned crabmeat
1 cup cooked or canned lobster
Melt butter in saucepan over low heat; blend in flour, salt and dry mustard. Add milk, stirring constantly. Cook until sauce is smooth and thickened. Add celery, shrimp, crabmeat, lobster, pimento and parsley. Mix and pour into buttered casserole or individual baking dishes. Top with seasoned buttered crumbs which make an important contribution to dish. Bake in moderate, 375 degree oven 20 to 25 minutes.
Seasoned Butter Crumbs. Sauté 1/4 cup chopped onion in 1/4 cup butter; stir in 1/2 teaspoon Worcestershire sauce and 1 teaspoon poultry seasoning. Add 1 1/2 cups soft bread crumbs and toss lightly with fork to mix in seasoning.
By the Junior Winner Fay Patterson, Leeds, North Dakota
If you wish to purchase this booklet, please click this link here - Vintage Recipe Booklets.
The booklet has many many recipes from Pillsbury's Recipe Contest in 1956 - I think. It doesn't have a date that I could find, but it has the date of the next contest in 1957.....so I think this booklet was printed in 1956. Heck, I could be wrong, I'm no genius.
Back to the vintage recipe for "Simple Salmon Pie"
Makes 8 or 9 inch pie.
Bake at 450 degrees for 10 minutes,* then at 400 degrees for 20 to 25 minutes.
Sift together..2 cups sifted Pillsbury's Best Enriched Flour* and
1 teaspoon salt into mixing bowl.
Cut in...........2/3 cup Crisco until particles are the size of small peas.
Sprinkle........5 to 6 tablespoons cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side until dough is just moist enough to hold together.
Divide...........in half. Form into balls. Flatten to about 1/2 inch thickness; smooth dough at edges.
Roll out........one portion on floured surface to a circle 1 1/2 inches larger then inverted 8 or 9 inch piepan. Fit loosely into pan.
Salmon Filling
Melt......2 tablespoons butter or margarine in 2 quart saucepan. Blend in 2 tablespoons flour.
Gradually add 1 cup milk (fresh or diluted Pet); cook until thick, stirring constantly.
Add...........1 egg yolk, slightly beaten
1/4 teaspoon pepper
1 can (1 lb.) salmon, broken into large pieces
1 can (4oz.) coarsely chopped pimiento, and 3/4 cup drained cooked peas (canned, or half of 10 ounce package frozen peas.)
Turn .........into pastry lined piepan.
Roll out......remaining dough; cut slits for escape of steam. Place over filling; seal and flute.
Bake in hot oven (450 degrees) 10 minutes, then at 400 degrees for 20 to 25 minutes until golden brown.
*If you use Pillsbury's Best Enriched Self-Rising Flour (sold in parts of the South), omit salt in pastry; decrease baking temperature to 425 degrees during first 10 minutes.
Sauté 1/2 chopped onion and 1/4 green pepper - sliced really thin - in 1 Tablespoon Safflower oil and 1 Tablespoon margarine
Pull all to one side of the pan and work 1 Tablespoon of flour into remaining oil and margarine. Simmer, stirring 1 or 2 minutes. Add 1 cup chicken broth, slowly and stir till thickened and creamy.
Add heaping Tablespoon of sliced pimentos. Salt and pour over one 8 ounce can of solid packed tuna in a shallow baking dish. Sprinkle paprika over all.
Bake at 350 degrees for 20 minutes.
1 package Tuna Helper for noodles and cheese sauce and tuna
2 1/2 cup boiling water
1 can tuna - drained
1 cup dairy sour cream
Buttered Crumbs.
Heat oven to 400 degrees. Mix the noodles, sauce mix, water, tuna, and sour cream in an un-greased two quart casserole. bake uncovered for twenty five minutes. Sprinkle with crumbs. Bake five minutes. Let stand a few minutes before serving. Makes five servings.
Make buttered crumbs by heating one tablespoon butter in an eight inch skillet until melted. Stir in 1/4 cup of dry bread crumbs. Heat over medium heat until the crumbs are slightly toasted.
"The following is my favorite Tuna recipe:
2 cans (6 oz.) white albacore tuna in water
1 can (14.75 oz.) cream of celery condensed soup
1 can (16 oz,) early baby peas
1 lb. boxed linguine noodles (optional)
7 slices toast *optional)
5 cups cooked rice (optional)
1/2 cup fine bread crumbs (optional)
1/4 cup grated Parmesan cheese (optional)
Directions:
Drain water from the tuna. Flake the tuna into a saucepan. Add condensed soup, peas with liquid, and cook until bubbly. If the mixture is dry, add a tablespoon of milk until the soup is of a creamy consistency.
Cut toast into halves and place 2 1/2 slices in a bowl or on a plate. Spoon tuna mixture over toast. Serve immediately.
Variations:
Tuna mixture can be served over rice instead of toast. Garnish with a few sprinkles of dark soy sauce.
Try using cream of mushroom soup instead of cream of celery soup. Canned chicken and cream of chicken soup can be substituted for tuna and the other soups if desired.
To make a tuna noodle casserole:
Preheat oven to 375° F.
Grease an ovenproof casserole dish.
Cook the pasta according to package directions. Drain; set aside.
Mix the bread crumbs and grated Parmesan cheese in a bowl and set aside.
Cook the tuna mixture as per above until it is heated well through and smooth. Toss with pasta and place mixture in the casserole. Sprinkle cheese/crumb mixture evenly over the top of the tuna/pasta mixture.
Cook for 30 minutes in the oven or until the top is brown and bubbly. Serve hot.
My favorite fish recipe is below. It works well with haddock, whiting, or salmon fillets. The recipe is for 1 portion, but you can make as many as you need.
Fish Fillet Bake
! fish fillet (6 oz.)
butter (softened to a spreadable consistency)
3 tomato slices
onion slices (optional)
2 slices extra sharp cheddar cheese
salt to taste
pepper to taste
Directions:
Preheat oven to 350° F.
Place fish fillet, skin side down, on a piece of foil that can be wrapped up around it. Thoroughly butter the fish. Sprinkle salt and pepper to taste. Layer tomato slices and onion slices (if desired) on fish. Top with cheddar cheese slices and wrap foil around the fish to form a packet.
Bake for 10 to 15 minutes on a cookie sheet or just until fish is cooked through. Do not overcook.
Fish can be served with mashed potatoes and vegetables.
Variations:
Use lemon pepper instead of black pepper.
I included this recipe because I was on a special medical diet where I had to eat a lot of fish when I was in college. The lady that I rented from got very nauseated every time she smelled fish, but when I made it this way, she could never tell I had made it."
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