By Mermaid Shelley
This issue of Mermaids is one of our most exciting ever! We are celebrating vintage in a big way. Posted throughout the magazine are all sorts of fun retro recipes. Here is a sampling of what you will find:
Oven-Fried Corn Flake Chicken
3 pounds fryer chicken, cut up
2 large eggs, slightly beaten
4 tablespoons milk
2 1/2 cups Corn Flakes cereal, crushed (do not pulverize)
2 teaspoons salt
1/2 teaspoon pepper
5 tablespoons butte, melted
Preheat oven to 350 degrees. Wash chicken and pat dry. Mix together eggs and milk. Separately mix cereal crumbs, salt, and pepper. Dip chicken into milk and egg mixture, then into crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, 1 hour. Serves 6.
Tater Tot Casserole
2 lbs. ground beef
salt and freshly-ground black pepper, to taste
1 10 oz. can cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 32 oz. package frozen tater tots
Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray. Brown ground beef. Season with salt and pepper. Drain. Spread ground beef into the prepared baking dish. Stir together soup and sour cream. Spread over ground beef in an even layer. Sprinkle one cup of cheddar cheese over the soup layer. Top with tater tots. Bake 30 minutes. Sprinkle remaining cheese on top. Bake another 5-10 minutes until cheese is melted.
Tuna Casserole Supreme
1/2 cup onion, chopped
1/2 cup green pepper, finely chopped
8 tablespoons butter
1 can cheddar cheese soup
1/2 cup milk
8 ounces mushrooms, sliced
1 teaspoon salt
1 cup stuffed green olives, sliced
6 1/2 ounce caned tuna, drained and flaked
1 cup Corn Flakes cereal, crushed
1/2 cup almonds, coarsely chopped
Preheat oven to 400 degrees. In a large saucepan, saute onion, pepper, and celery. In 4 tablespoon butter. Stir in soup and milk, cover over low heat 10 to 12 minutes. Add mushrooms, salt, olives, and tuna. Pour into a 2-quart casserole. Melt 4 tablespoon butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes.
Old Fashioned Bread Pudding
6 slices of dry bread
1/2 cup raisins or other dried fruit
1/2 cup sugar
4 eggs, slightly beaten
1/4 teaspoon ginger or cinnamon (or both!)
1 teaspoon lemon extract or vanilla
1 tablespoon butter, melted
4 cups milk, scalded
In a buttered casserole dish arrange the slices of bread, sprinkling raisins between slices. Mix sugar, eggs, spice, flavoring, butter, and milk in a bowl. Pour over the bread and let stand 20 minutes. Bake at 325 degrees covered for 30 minutes. Uncover and continue to make until nicely browned. Serve with warm cream.
Clam Dip
10 ounces clams
6 ounces cream cheese
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 clove garlic (pressed)
1 shot hot pepper sauce
Blend all ingredients together. Chill. Let set for 2 hrs. before serving. Serve with potato chips.
For more vintage and retro fun, please see the following: Make it: Favorite recipes from the past and Fun food fads of the 1970's
