Tag: Hazel Atlas

Skillet Spanish Rice

Skillet Spanish Rice

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Easy One-Dish Meals with Hunt’s Tomato Sauce (196?)

About the Recipe

I was having a busy day and I needed something that would be quick, easy, and didn’t require me standing at the stove for a long period of time. Not only did this fit the bill, but sheesh! It was so tasty! I love a good one-dish meal, and these little advertising booklets never fail to deliver.

I have almost no notes on this one. You could make it exactly as is, and it will come out delicious. Alternative ground meats to beef will work in this one, though be careful with poultry which will easily overcook and become dry. If you’re going to use poultry, I recommend cooking the dish as directed, but without the ground meat, and then cooking and adding the meat as a finishing touch. I’ll also add some more veggies to this in the future for added nutrition. A winner!

About the book

Anyone who reads my posts regularly knows that I love an advertising booklet. While there’s no date on this one, based on the design, the recipes, and the illustrations, my best guess is sometime in the late ’60’s. There were three of these little Hunt’s booklets that came out around the same time. While I don’t have the other two (yet!), you can bet that I’ll be on the lookout.

I also love how the booklet cheers on the home chef. Saucery! Tempting tomato flavor! New flavor combinations! You’re a creative cook! Thanks, Hunt’s. I am a creative cook!

The Recipe!

Ingredients:

1/4 cup pure vegetable oil, such as Wesson Oil
1 medium onion, thinly sliced
1/2 medium green pepper, chopped
1/2 lb. ground beef
1 cup regular rice, uncooked
2 8-oz cans Hunt’s Tomato Sauce
1 3/4 cups hot water
1 t prepared mustard (optional)
1 t salt
Dash of pepper

Directions:

Heat oil in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned. Add Hunt’s Tomato Sauce and remaining ingredients. Mix well. Bring quickly to a boil. Cover tightly and simmer 25 minutes. Makes 4 servings.

For packaged precooked rice: Use 1 1/2 cups water for 1 1/2 cups rice; and simmer, uncovered, only 5 minutes

Shrimp Louisiana

Shrimp Louisiana

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from 250 different FISH and SEA FOOD Recipes (1950)

About the Recipe

As I pulled the shrimp out of the freezer this morning I thought – gee I’m bored with my usual shrimp recipes – so I pulled out a new old one! In full truth, I’ve never been to Louisiana, so I can’t speak to whether this tastes like shrimp from Louisiana or not, but it certainly is a shrimp dish with a kick!

It was so quick and easy to come together, which is not always the case with recipes from the Culinary Arts Institute. Quick tip – I added more onion (always add more onion) and I used butter for my fat (because yum).

There’s a tip hidden just above the photo in the book about pairing creamy shrimp dishes with potato nests. I improvised with some instant mashed potatoes left over from the Potato-Pan Burger. All in all – a win!

About the book

I have several of these booklets released by the Culinary Arts Institute in the 50’s. They’re always a weird mix of really challenging and super simple dishes. This fish one was a new acquisition and I was excited to have more variety to add to my fish game. Based on this recipe, it won’t disappoint!

About the glassware

This Hazel Atlas Ivy bowl is part of a set that I got with a friend in North Carolina. I’ve not had the opportunity to use this small one yet, and it’s so cute! The perfect dish for this savory, creamy shrimp.

The Recipe!

Ingredients:

1 t minced onion
1/4 cup fat
2 cups Boiled Shrimp*
1/4 cup flour
1 t salt
1 t chili powder
2 cups milk
1/4 cup tomato catchup
2 T minced parsley

Directions:

Cook onion in fat until tender; add shrimp broken into pieces; brown. Stir in flour, salt and chili powder. Add milk gradually; cook 5 minutes, stirring constantly. Add catchup and parsley; cover and heat thoroughly.

Note:

*While this recipe calls to have the shrimp pieces pre-boiled, I find that shrimp so easily overcooks that in dishes like this one it comes out better if you throw in the raw shrimp pieces. Use your judgement!