Shrimp Oriental © 1965

1 pound packaged (raw, frozen) fully-peeled, de-veined shrimp
1/4 cup lemon juice
1 cup flour
3 eggs beaten
1 1/2 teaspoons salt

Thaw shrimp. Pour lemon juice over shrimp and let stand 10 minutes. Cut shrimp almost through lengthwise and spread open. Place flour in paper bag. Add shrimp and shake well. Combine egg and salt. Dip each shrimp in egg. Place shrimp in a heavy frying pan which contains about one-eighth inch fat, hot but not smoking. Fry at moderate heat. When shrimp are brown on one side, turn carefully and brown the other side. Cooking time approximately 4 minutes. Drain on absorbent paper. Serves 6.

Shrimp Tips from New Orleans

Grand Opening: Seul Boy

I'm proud to (finally!) announce the grand opening of my new online store today, Seul Boy!! It's located on the CafePress site and there's a little something there for just about everyone: All-occasion cards, blank books/journals, T-shirts, Calendars, Stickers and more! Heck, there's even a thong or two! It was either this or go back to selling Grit magazine!

Here's a sampling of my card section:


I've been wanting to do this for such a long time, so needless to say I'm excited. My main focus is on the greeting cards section since I'd like to eventually expand into that market on the local level. I never see the kind of stuff I want to see in any of the stores around here, so I decided to take things into my own hands. And naturally, all my cards are kitschariffic and fun, so it's fun for me to create them!

I've created some assorted link buttons should you be interested in linking to my store:


The URL you link to is: http://www.cafepress.com/seulboy

If you ever need to contact me in regards to the store, e-mail me at: seulboy@aol.com. I'd like to keep the blog and the store completely different entities and this should help. And naturally, I've added a button in my sidebar, should you ever forget the URL.

CafePress is currently running a few specials:

• Jan 20 - Feb. 3
Free Super Saver Shipping* on order over $50
CODE: VDAYSHIP

• Feb. 4 - Feb. 14
$5 off $50- CODE: CUPID5
$10 off $100- CODE: CUPID10
* Domestic shipping only

Now go check it out. I hope you enjoy it as much as I did creating it!

Okra Cakes © 1956

Cook 1 package Dulany Cut Okra for 10 to 12 minutes, drain.

Beat 2 eggs; add cooked okra, 1/4 cup dried bread crumbs, 1/2 teaspoon salt, dash pepper and mix well.

Drop by spoonfuls on a hot greased griddle or frying pan and brown slowly on both sides.

Serve with lemon wedges.

Janie's Favorite Recipes

Chicken Hungarian Goulash © 1981

2 whole chicken breasts (about 2 pounds), split, skinned, boned and cut into strips.
Salt and pepper
Flour
1/2 cup vegetable oil
1 large onion, sliced (about 1 cup)
1 clove garlic finely chopped
1 1/2 cups tomato juice
1 (16-ounce) can stewed tomatoes
1 tablespoon Wyler's Chicken-Flavor Instant Bouillon or 3 Chicken-Flavor Bouillon Cubes
2 teaspoons paprika
1/2 teaspoon thyme leaves

1/4 teaspoon pepper
1 (8-ounce) container sour cream, at room temperature
1/2 (1-pound) package Creamette Egg Noodles, cooked as package directs and drained

Sprinkle chicken lightly with salt and pepper; coat with flour. In large skillet, brown in oil. Pour off all but 3 tablespoons drippings. Add onion and garlic; cook until onion is tender. Add remaining ingredients except sour cream and noodles. Cover and simmer 20-25 minutes. Uncover; remove from heat. Cool 5 minutes. Stir about 1/4 cup sauce into sour cream; add slowly to mixture in skillet, stirring constantly until sour cream is thoroughly blended. Heat through (do not boil). Serve over hot, cooked noodles. Refrigerate leftovers. Makes 6 to 8 servings

Tried & True Money-Saving Meals

Gay and Good Kebabs © 1961

1. Small tomatoes or wedges of larger tomatoes
2. Squares of green pepper
3. Tiny par-boiled onions
4. Squares of eggplant
5. Thick slices of zucchini
6. Thick slices of apple...good with pork
7. Dried prunes plumped in Taylor N.Y. State Wine
8. Apricots or other dried fruit, soaked in wine

Place a mushroom at each end of skewer, making a parenthesis - as it were - around meat. Grill to your satisfaction over hot coals or in your broiler or rotisserie. Remember that

pork and veal should be well done. Grill these meats more slowly than beef or lamb. Turn the meat often as it grills so it will be evenly cooked and browned.

Note: Very tender fruits and vegetables should be paired with quick-cooking meats.

Come to Our Barbecue

Cinnamon Doughnut Balls © 1974

Salad oil or shortening for deep-frying
2 cups sifted all-purpose flour
1/4 cup sugar
3 teaspoons double-acting baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup salad oil
3/4 cup milk
1 egg


2 cups grated orange peel
1/3 cup chopped walnuts
Granulated sugar

1. In an electric skillet or deep-fryer, slowly heat oil (at least 2 inches deep) to 375F on a deep-frying thermometer.

2. Into medium bowl. sift flour with 1/4 cup sugar, the baking powder, salt and cinnamon.

3. Add 1/4 cup salad oil, the milk, egg, orange peel, and walnuts; beat with fork until well blended.

4. Drop by heaping teaspoonfuls, a few at a time, into hot fat. Fry, turning once, until golden-brown — about 2 minutes.

5. With slotted spoon, lift doughnut balls from hot fat; drain well on paper towels.

6. Roll in sugar, to coat evenly. Serve warm or cold. Makes about 3 dozen

McCall's Do Ahead Party Book

Maine Crab Cakes with Lobster Sauce © 1952

1 1/2 c. crabmeat
3 egg yolks
1 c. cracker or soft bread crumbs
1 teasp. Lea & Perrins Worcestershire Sauce
1/4 c. melted butter
2 teasp. lemon juice
1 teasp. minced green pepper
1 teasp. diced celery
1/2 teasp. salt
1/4 teasp. pepper
3 egg whites



Mix all ingredients, except egg whites. Beat whites until stiff, fold into crab mixture. Turn into well-greased custard cups and bake in a moderate oven (350º F.) 20-25 minutes or until firm. Unmold. Makes 6 servings. Serve with Lobster Sauce:

Lobster Sauce
2 tabsp. butter
2 tabsp. flour
1 c. milk
1/2 c. finely chopped lobster meat
1/2 teasp. Lea & Perrins Worcestershire Sauce

Melt butter, blend in flour, add milk and cook, stirring constantly until thick and bubbly. Add lobster meat and Worcestershire and heat through (10 minutes), stirring constantly.

Dishes Men Like

Very Special Bread Pudding © 1974

10 slices white bread
1/2 cup soft butter or margarine
1/2 cup seedless raisins
2 teaspoons cinnamon
4 cups milk
2/3 cups sugar
4 eggs, well beaten
1 teaspoon vanilla extract



1. Preheat oven to 350ºF. Butter a 2-quart casserole or baking dish.
2. Trim crusts from bread; spread with butter. Using a knife, cut each slice into 4 squares.
3. Arrange half of squares in bottom of prepared casserole. Sprinkle with raisins and 1 teaspoon of cinnamon.
4. Cover with rest of bread and cinnamon.
5. In medium saucepan, over medium heat, heat milk just until film forms over top. Remove from heat; add sugar, stirring until dissolved.
6. Gradually add hot milk mixture to beaten eggs, beating constantly. Stir in vanilla; pour over bread.
7. Set casserole in pan containing 1 inch hot water; bake 40 to 50 minutes, or until knife inserted in center comes out clean. Serve warm. Makes 8 servings.

McCall's Casserole Cookbook

Bacon Peanut-Butter Sandwiches © 1954

8 slices bread
Peanut butter
Tomato catchup
12 slices bacon cut into halves
Sliced gherkins

Toast slices of bread on 1 side. Spread untoasted side with peanut butter, then with catchup. Slash edges of bacon to prevent curling and place 3 slices on each sandwich. Broil slowly until bacon is slightly browned and crisp. Serve immediately with sliced gherkins.

Makes 8 sandwiches

500 Tasty Sandwich Recipes

Easy Lemon Sherbet © 1961

1 2/3 cups (large can) undiluted Carnation Evaporated Milk
2 tablespoons lemon juice
1/2 cup granulated sugar
3/4 cup (6-ounce can) frozen lemonade

Chill Carnation in refrigerator tray until soft crystals form around edges of tray (about 20 to 25 minutes). Add lemon juice and whip until very stiff (about 2 minutes longer). Fold in granulated sugar and softened lemonade. Freeze in refrigerator tray until form, stirring occasionally. Makes 4 to 6 servings.

"Party Sweets"

Caraway Seed Bread © 1958

1 pkg. hot-rolls mix
1 egg
5 tablesp. milk
1 teasp. grated onions
1/4 teasp. salt
2 1/2 cups grated yellow cheese
1 1/2 teasp. caraway or poppy seeds

Prepare dough as package directs. Cover. Let rise in a warm place (85º to 90ºF.) until double in bulk -- 30 to 60 min. Spread in well-greased 13"x9" pan. Let rise in warm place until light -- 30 to 60 min. Start heating oven to 425ºF. Combine milk, onions, salt, cheese. Spread on top of dough. Sprinkle with seeds. Bake 25 min. Cool; serve.

Good Housekeeping's Company Meals and Buffets

Devonshire Spaghetti © 1981

1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons PARKAY Margarine
1 16-oz. can tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
7 ozs. spaghetti, cooked, drained
1 cup chopped cooked chicken
1 cup ham strips
VELVEETA Pasteurized Process Cheese Spread

Sauté onion and green pepper in margarine. Stir in tomatoes and seasonings. Add spaghetti,

chicken, ham and 1/2lb. process cheese spread, cubed; mix well. Pour into 2-quart casserole; bake at 350º, 25 minutes. Top with additional process cheese spread, sliced. Continue baking until process cheese spread is melted. 6 to 8 servings

Variation: Substitute 1 5-oz. can boned chicken for chopped cooked chicken.

Good Ideas Keep Popping Up: Volume II

Key Lime Mullet © 1966

2 pounds mullet fillets or other fish fillets, fresh or frozen
1 teaspoon salt
Dash pepper
1/4 cup lime juice
3 tablespoons butter or margarine, melted
Paprika
Lime wedges

Thaw frozen fillets. Skin fillets and cut into serving-size portions. Place fish in a single layer in a shallow baking dish. Sprinkle with salt and pepper. Pour lime juice over fish and let stand

for 30 minutes, turning once. Remove fish, reserving juice. Brush fish with butter mixture and sprinkle with paprika. Broil about 4 inches from source of heat for 8 to 10 minutes or until fish flakes easily when tested with fork. Serve with lime wedges. Serves 6. Approximately 130 calories in each serving.

Seafood Slimmers

Chicken Roundups (Croquettes) © 1955

Creamy, soft centers all wrapped in nut-brown crusts to whet the appetite.

Mix together lightly and set aside
2 cups finely chopped or ground cooked chicken
1 tablespoon finely chopped parsley
1 tablespoon lemon juice
and a mixture of
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1/4 teaspoon celery salt

Prepare a Thick White Sauce -- Melt in a saucepan
1/4 cup butter or margarine
Blend in all at one time
1/4 cup flour
1/4 teaspoon salt
Heat until mixture bubbles. Remove from heat and gradually blend in
1 cup milk
Return to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. Combine with chicken mixture. Chill in refrigerator.

About 20 min. before deep-frying, fill a deep saucepan one-half to two-thirds full with fat or oil for deep-frying. Heat slowly to 375ºF.

Shape chilled chicken mixture into balls, cones or cylinders. Roll in
1 cup (3 slices) fine, dry bread crumbs
Dip into mixture of
1 egg, slightly beaten
1 tablespoon milk
Again coat in bread crumbs, shaking off loose crumbs.

Deep-fry croquettes, turning frequently to brown evenly. Drain on absorbent paper. Serve immediately. 6 servings.

*To make Fish Roundups, follow recipe. Substitute cooked, flaked salmon for chicken.

Dishes Children Love