October 14, 1955 Deviled Seafood, Cream Cheese Fudge Cake, Cream Cheese Fudge Cake,

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Deviled Seafood

Baked Potatoes     Baked Frozen Vegetable

Cream Cheese Fudge Cake

Deviled Seafood

1 can crab meat (6 1/2 oz.) or 1 can tune fish (7 oz.)
2 T. butter
2 T. flour
1 c. milk
1 t. dry mustard
1 T. chopped parsley
1/2 t. salt
1/8 t. pepper
1/4 t. Tabasco
1 egg, well beaten
1 c. soft bread crumbs
1 T. butter, melted

If crab meat is used, drain, remove membrane and shred. If tuna is used , drain oil and use for making sauce instead of butter. Melt butter, add flour; stir to a smooth paste. Add milk, cook, stirring constantly until sauce thickens and comes to a boil. Add mustard, parsley, salt, pepper and Tabasco. Cool slightly. Add to beaten egg slowly, stirring constantly. Mix in fish and 1/2 c. of bread crumbs. Toss remaining crumbs in melted butter. Fill crab shells or individual casseroles with mixture. Top with buttered crumbs. Bake at 375 degrees 20 to 25 minutes. Serves 3 to 4.

Note: Start baking potatoes first, allowing 1 to 1 1/2 hours depending on size of potato. See Frozen Vegetable Chart for kinds of vegetables and times for baking.

Cream Cheese Fudge Cake

2 c. cake flour
3 t. baking powder
1/2 t. salt
2 T. butter
1 3 oz. pkg. cream cheese
1 c. sugar
1 egg, large
3/4 c. milk
1 t. vanilla
2 squares chocolate, melted

Sift flour, baking powder and salt. Cream butter and cream cheese together. Add sugar and cream until light and fluffy. Beat in egg. Add sifted dry ingredients alternately with milk to which vanilla has been added. Stir in melted and cooled chocolate. Pour into greased and floured 8" square pan. Bake at 325 degrees about 50 minutes or until done. Cool, frost with cream cheese icing.

Note: Cale may be baked in 2 greased and floured 9" layer pans. Bake layers at 350 degrees about 30 minutes.

Cream Cheese Chocolate Icing

1 3-oz. package cream cheese
2 c. confectioners sugar
Dash salt
Cream
2 squares unsweetened chocolate, melted

Cream cheese, add sugar mixed with salt gradually, stir in chocolate and just enough cream to make the icing of spreading consistency. Enough for 8" square.