Catalina Shrimp and Rice

1 cup pancake mix
1 cup milk
1 jar (1 1/2-oz.) sesame seeds
1 pound cleaned shrimp
Fat for frying
1 cup rice, uncooked
2 cups water
1/3 cup soy sauce
1/4 teaspoon salt





Make a batter of pancake mix, milk and sesame seed. Dip shrimp into batter and deep fry at 375 degrees for about 5 minutes. Cook rice, water, soy sauce and salt according to package directions. Serve with Golden Fruit Sauce.

Golden Fruit Sauce

Combine a 12-ounce can apricot nectar, 1/16 teaspoon salt, and 2 tablespoons prepared mustard. Thicken mixture with 1 tablespoon cornstarch. Add 1 tablespoon lemon juice to the hot sauce.

Miss Fluffy's Rice Cook Book

Peach Glaze Cheesecake © 1979

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1/4 teaspoon nutmeg
1/4 cup soft butter
1 cup undiluted CARNATION EVAPORATED MILK
8-oz. package cream cheese
2 cups (1 pint) cottage cheese
3 egg yolks
1 teaspoon vanilla
2 tablespoons lemon juice
3 tablespoons sugar
1/4 teaspoon salt


5 tablespoons flour
3 egg whites
1/4 cup sugar

Combine graham cracker crumbs, sugar and nutmeg. Add butter; mix well. Set aside 1 tablespoon of crumbs for garnish. Press remaining crumbs on bottom and half way up sides of 9-inch spring form cake pan. Place Carnation, cream cheese cut into small pieces, cottage cheese, egg yolks, vanilla, lemon juice, sugar, salt and flour in blender. Cover. Blend at high speed until smooth. Blender may have to be stopped occasionally so mixture can be stirred. Beat egg whites in medium bowl until stiff. Gradually add the 1/4 cup sugar. Beat until very stiff. Fold blended cheese mixture into egg whites and pour into crumb-lined pan. Bake in slow oven (325ºF.) for 1 hour 20 minutes to 1 hour 35 minutes or until cake is firm in center and top is light brown. Immediately loosen cake from edge of pan. Let stand at room temperature until completely cool. Remove from pan; place on serving plate. Top with Peach Glaze and garnish with peach slices and maraschino cherries. Sprinkle 1 tablespoon graham cracker crumbs around edge. Makes 9-inch cake

GLAZE FOR CHEESECAKE. Drain 1-lb can peach slices. Set 6 to 8 peach slices aside for garnish. Mash remaining slices until broken and juicy. Combine mashed peaches, 1/4 cup sugar and 2 tablespoons corn starch in small saucepan. Stir in 3/4 cup water, 1 tablespoon lemon juice and 1 teaspoon grated lemon rind. Cook over medium heat until thick and clear. Chill. Use as glaze on cheese cake.

Cooking With a Surprising Difference

Busy Ladies

I recently purchased a 1966 Pillsbury Busy Lady Bake-Off recipe booklet. It has soooo many great-looking recipes I'm having a hard time choosing which ones to post! That's where you come in...

Please take some time to choose the recipe you'd most like to see and I'll begin posting the winners (in order of interest), beginning next week (complete, with full-color pictures!).

Banana Oatmeal Cookies © 1956

1 1/2 cups sifted flour
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
3/4 cup shortening
1 egg, well-beaten
1 cup mashed ripe bananas* (2 to 3 bananas)
1 3/4 cups rolled quick oats
1/2 cup chopped nuts
*Use fully ripe bananas...yellow peel flecked with brown

Sift together flour, sugar, soda, salt, nutmeg and cinnamon into mixing bowl. Cut in shortening. Add egg, bananas, rolled oats and nuts. Beat until thoroughly blended. Drop by teaspoonfuls, about 1 1/2 inches apart, onto ungreased cookie pans. Bake in a moderately hot oven (400ºF.) about 15 minutes, or until cookies are done. Remove from pan immediatly. Makes about 3 1/2 dozen cookies.

Chiquita Banana's Recipe Book

Sweet Potato Pudding © 1949

4 cups grated raw sweet potatoes
1 teaspoon cinnamon
1 1/2 cups Godchaux Granulated Sugar
1 1/2 cups sweet milk
4 eggs
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter
Cream butter and sugar together, add well-
beaten eggs. Then add milk, sweet potatoes, nutmeg, cinnamon and salt. Mix well. Pour into buttered pan and bake slowly until set. Cover with marshmallows and allow to soften in oven.

*Since the recipe doesn't say what temperature to set the oven, I'd assume a moderate (350ºF.-400ºF.) setting would be acceptable.

Famous Recipes From Old New Orleans

Hawaiian Spareribs © 1957

2 pounds spareribs, cut into 1 rib sections
1/4 cup flour
1 tablespoon salt
1/4 teaspoon pepper
2 tablespoons shortening
1 can (9 ounce) pineapple chunks or tidbits
2 tablespoons brown sugar
2 tablespoons Heinz Vinegar
1/4 cup Heinz Tomato Ketchup
1 small onion, quartered
1 medium green pepper, cut into 1-inch squares



Shake spareribs in paper bag with flour, salt and pepper. Brown in shortening in skillet. Drain pineapple; retain juice; add water to make 1 1/4 cups. Combine with sugar, vinegar, ketchup and onion; pour over spareribs. Cover; simmer 1 hour 15 minutes, basting occasionally, or until meat is tender. Add green pepper and pineapple; simmer 5 minutes or until green pepper is tender. Remove excess fat. Makes 4 servings

57 Prize-Winning Recipes

Crabmeat à la King

1-1 lb. package Mueller's Thin Spaghetti
4 tbsps. butter
2 tbsps. chopped parsley
1/2 lb. sliced mushrooms
1 onion, chopped
2 tbsps. flour
1 tsp. salt
Dash pepper
Dask paprika
2 cups milk
1 cup cooked crabmeat, remove cartilage and flake


2 tbsps. chopped pimiento
1 egg, beaten lightly

Sauté parsley, onion and mushrooms in butter until soft. Blend in flour and seasonings. Add milk and cook, stirring constantly until sauce thickens. Stir in crabmeat and pimiento. Beat egg, add small amount of creamed mixture, stir well and return to sauce. Heat over low flame, stirring constantly. Serve over cooked thin-spaghetti.

*This is also delicious COLD. I like to add a little garlic too.

Delicious Recipes With Mueller's Macaroni Products