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Trudy McNall

Trudy McNall

Monday, May 25, 2015

May 25, 1956 Strawberry Jam (with pectin), Deviled Rock Libster Tails, Chocolate Chip Cream Cookies

Strawberry Jam (with pectin)

2 c. finely mashed strawberries
4 c. sugar
1 pkg. powdered pectin
1 c. water

Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water, bring to boil and boil rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir about 2 minutes. Pour into jelly glasses or freezer containers. Cover and let stand at room temperature 24 - 48 hours or until jelled. Seal with paraffin and store in freezer or it will keep several weeks at refrigerator temperature.


Deviled Rock Libster Tails

4 rock lobster tails
1/4 c. butter
1 onion, minced
2 T. flour
1 t. dry mustard
1 c. milk
1 t. lemon juice
1/2 t. Worcestershire sauce
Dash Tabasco sauce
1/2 t. salt
1/4 t. pepper
1/3 c. grated parmesan cheese

Place lobster tails either thawed or frozen into large kettle with boiling water (1 t. salt for each gallon water). When water reboils, lower heat, keep kettle covered. Boil tails 1 minute longer than their individual weight in ounces. For instance, boil a 4-ounce lobster tail for 5 minutes.Add 2 minutes to all boiling times when tails are cooked frozen. To remove meat easily, drain off hot water, cover with cold water. Using scissors cut lengthwise through center of membrane covering flesh and insert fingers under meat and pull meat out. Save shells. Cut meat into large pieces. Saute onion in butter. Add flour and mustard. Gradually stir in milk and cook until thickened, stirring constantly. Add lobster meat. Fill shells with mixture. Sprinkle tops with cheese. Broil 3" from heat until tops are lightly browned. Serve with browned potatoes, fresh asparagus.


Chocolate Chip Cream Cookies

2 1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1 c. soda
1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
1 c. dairy sour cream
1 c. chopped nuts
12 oz. chocolate bars

Sift dry ingrdients together. Cream butter and sugar, add eggs and mix well. Add sifted dry ingredients alternately with cream. Add chopped nuts and chocolate bits. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes or until lightly browned. Makes about 7 dozen.

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