What’s For Dinner – Recipes compliments of the Redskins and staff 1987
Recipes from: Cooking With the Skins, produced by The National Multiple Sclerosis Society in 1987. Chairwoman for book: Irene Jacoby.
Here’s a few recipes from this book that could come in handy. If there’s interest I will post these on and off. Hope I chose the right place to post.
Mushrooms Almandine – Bobby & Christine Beathard
Ingredients:
12 large mushrooms
1/2 cup roasted, unsalted almonds
1/4 cup grated jack cheese
1/2 cup tartar sauce
2 tablespoons chopped scallions
Wash mushrooms, cut off stems and arrange mushrooms cup side up, in shallow baking dish. Trim and chop stems. Mix stems with 1/4 cup chopped almonds, cheese, tartar sauce, onion and salt. Spoon into mushrooms. Top with remaining almonds and bake at 425 degrees for 8-10 minutes. Serve hot. Serves: 4-6
Mock Crab – Sonny & Margo Jurgensen
“Inexpensive, but it doesn’t taste that way
Ingredients:
1 medium onion, chopped
2 cans artichoke hearts, drained
1 cup mayonnaise
1 garlic clove, mashed
2 triangles parmesan cheese
Preheat oven to 350 degrees. Grate parmesan cheese. Mix all ingredients in a bowl. Spoon mixture into small baking dish. Bake until brown and bubbly, about 40 minutes. Serve warm with crackers or bread rounds.
Cream of Crab Soup – Nate & Rita Fine (photography and video)
This recipe usually gets some pretty good compliments from the Redskins coaches. I’ve been making it for years.
Ingredients:
1 lb crab meat
1 cup boiling water
1 vegetable bouillon cube
1/8 tsp pepper
Parsley flakes
1/4 cup onion
2 tbs flour
1/4 tsp celery salt
1/4 cup butter
1 tsp salt
1 quart milk
Few drops hot sauce (optional)
Dissolve cube in boiling water. In a 4-quart saucepan, cook onion in butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually; cook over medium heat, stirring constantly until mixture thickens enough to coat spoon. Add crab, heat, but do not boil. Garnish with parsley. (Soup improves upon standing as flavors get a chance to blend. Prepare ahead if possible. Let mixture come to room temperature before refrigerating. Reheat over low heat, stirring often. Serves: 4.
Two Week Cole Slaw—Dave & Cany Butz
The name of this recipe, Two Week, is a joke in our house because Dave likes it so much it never makes it past the first evening.
Ingredients:
1 large head cabbage
1 green pepper
1 onion
1-1/2 cup sugar
3/4 up oil
3/4 cup vinegar
1 tsp salt
1-2 tsp celery seeds, optional
Coarsely chop cabbage, green pepper and onion. In a small saucepan mix sugar, oil, vinegar and salt and bring to a boil for 3 to 5 minutes. Pour dressing over cabbage mixture. Add celery seeds if desired. Serves: 10-12.
Corned Beef – Mr. and Mrs. Ray Flaherty
Ingredients:
3 lbs corned beef
1 orange slice
1 onion, sliced
1 stalk celery with leaves
1 carrot, sliced
2 tbs pickling spice
1/3 cup brown sugar
1 tbs prepared mustard
Little bit of water
Preheat oven to 300 degrees. Soak corned beef in water to cover for several hours. Place on large sheet of heavy foil. Arrange garnish of pickling spice, orange, onion, celery and carrot over the meat and seal the foil tightly. Bake for four hours; cool and unwrap. In a small bowl, mix the brown sugar, mustard and water. Place beef in shallow pan and spread with the brown sugar and mustard mixture. Bake at 375 degrees for 20 minutes.
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You’ll have to let me know if this is of interest. There are so many interesting-looking recipes in this book.
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