Vintage Seafood Recipes

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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I could see ladies in grass skirts caring out drinks to tables.  The restaurant was filled with
a noon time crowd.

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. Sorry, that site closed and I removed the dead link, but this is a
nice kahiki
review.

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.
Tempura Fish

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.
Tuna and Cheese Casserole

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.
Chef Mosca's Trout

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.
Fish Fillets with Cucumber Sauce

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.
Broiled Fish Supreme Recipe

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.
Seafood Recipes
Fish Fillets with Cucumber Sauce

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
Shrimp Tetrazinni

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.
Baked Halibut with Cheese Sauce (Zinna)
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.
Simple Salmon Pie
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.
Seafood Casserole (Special)
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.
Donna's Tuna Casserole 2

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.
The following was written by PenVampyre@aol.com, she is a free lance writer, available for website article
submissions. All of her work is one of a kind. She specializes in crafts, foods, and vintage.

"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."
Read, "The Story of the Missing
Cookie Jar" by PenVampyre.  A
delightful little Christmas story with
mouthwatering  recipes for the most
wonderful time of the year!

Read "
Santa and the Magic Key".  An
entertaining story for the holidays, plus
recipes for your Christmas.  A story by
Robin Wallace.

Read "Easter and Where NOT to Hide
Eggs"  
Memories of Easters past and a
few vintage recipes.

Logan's Halloween Story -The original
story won first place in sixth-eighth
grade division of Southeastern Middle
School, 2005 by Logan Lyon

Food and Genealogy.  A story By
Robin L. Wallace.  
Our lives, our
families, our very history's are defined
by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his version
of Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were buried in
the tiny, local cemeteries and
thoroughly cleaned up each gravesite,
carrying away branches that may have
fallen in the winter.................."

Grandma
Irwin's Story of Courage and
Swit Tater Biskits Recipe
Fresh seafood dinner recipe.
Fish fillets with cucumbers.
Shrimp tetrazinni with strawberry ice cream for dessert.