Recipes

Helen
Helen Breau
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The following are recipes supplied to The Citizen by Helen Breau:

TartletsSalmon, Tuna or Lobster

1 can salmon

1 egg

1 can peas

tart shells

buttered bread crumbs

1 teaspoon minced parsley

salt and pepper

1 cup white sauce

Pick over, and flake salmon. Season. Place 1 teaspoonful of mixture in each pastry shell. Cover with a layer of peas, then a layer of white sauce. Top with breadcrumbs. Bake in modern oven until heated through and crumbs browned.

Recipe for White Sauce:

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1 cup milk

Place butter in one quart casserole, melt 30 seconds on high, blend in flour, salt and gradually add milk. Cook uncovered two or three minutes or until thickened. Makes one cup.



ROCKY ROADS

1 package butterscotch chips (6 ounces)

1/2 cup butter

1 cup icing sugar

2 cups mini marshmallows, coloured

1 egg

whole graham wafers

grated coconut

Combine chips, butter, eggs, icing sugar. Melt over low heat. When melted, set aside to cool slightly. Line and eight-inch pan with graham wafers. When mixture is cooled, stir in marshmallows. Pour over graham wafers. Sprinkle coconut on top.

CARROT CAKE

1 1/2 cup brown sugar

3/4 cup plus 2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon cinnamon

4 beaten eggs

2 teaspoons soda

2 cups grated carrots

1 1/2 cups whole wheat flour

1 teaspoon nutmeg

Combine sugar, eggs, oil, carrots. Add dry ingredients. Mix well. Grease flour tube pan. Bake at 350 degrees for one hour. Cool 20 minutes before removing from pan.

Recipe for frosting:

3 ounces cream cheese

juice of one orange

rind of 1/2 orange

Soften cheese, combine with juice and rind. Spread on cake. Garnish with mandarin orange slices.

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