Remember some of the old recipes we had as a child growing up from the backs of boxes, bottles, cans and jars?

For instance, the Savory Crescent Chicken Squares that appeared at the 25th Pillsbury Bake-Off Contest in 1974.

Or maybe it was the beer-batter fish or shrimp in a fast and fabulous batter from Bisquick Baking Mix Kitchens, for fresh-caught fish or shrimp.

Louisiana housewives used to spend a whole day preparing Creole Sauce. Heinz test-kitchen cooks make it quick and simple in their recipe.

This recipe book was written by Ceil Dyer and is entitled “Best Recipes from the backs of Boxes, Bottles, Cans and Jars.”

I purchased my copy in 1982, and I am not sure where I found it. It has always been a favorite.

SAVORY CRESCENT CHICKEN SQUARES
1 3 oz. pkg. Cream cheese, softened
3 tbl. Margarine or butter melted
2 c. cubed cooked chicken or two 5 oz. can boned chicken
1⁄4 tsp. Salt
1⁄4 tsp. Pepper
2 tbl. Milk
1 tbl. Chopped chives or onion
1 tbl. Chopped pimiento, if desired
1 8 oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
3⁄4 c. seasoned croutons, crushed
Heat oven to 350. In medium bowl, blend cream cheese and 2 tbl. Of the margarine until smooth.
Add next 6 ingredients; mix well. Separate dough into 4 rectangles, firmly press perforations around edges together to seal. Spoon 1⁄4 c. meat mixture onto center of each rectangle.
Pull 4 corners of dough to top center of chicken mixture, twist slighly and seal edges.
Place on ungreased cookie sheet. Brush tops with reserved 1 tbl. Margarine, sprinkle with crouton crumbs. Bake at 350 for 20-25 min. or until golden brown. Serve 4.

BEER BATTER FISH OR SHRIMP
Vegetable oil
1 lb. fish fillets or cooked large shrimp (or 1⁄2 lb. of each.)
3 to 4 tbl Bisquick Baking Mix
1 c. Bisquick Baking Mix
1⁄2 tsp. Salt
1 egg
1⁄2 c. beer
Heat vegetable oil (1 1⁄2 inches) in heavy saucepan or deep fat fryer to 350 degrees.
Cut fish in serving size pieces.
Lightly coat fish or shrimp with 3 to 4 tbl. of the baking mix. Mix the 1 c. of Baking Mix, the salt, egg and beer until smooth. Dip
fish or shrimp into batter, letting excess drip into bowl. Fry until golden brown, about 2 min. on each side; drain. Makes 4 servings..

CREOLE SAUCE
1 large onion, thinly sliced
1⁄4 c. chopped green pepper
2 tbl. Butter or margarine
1⁄2 c. Heinz Tomato Ketchup
1⁄2 c. water
1 tbl. Heinz Worcestershire Sauce
1⁄2 tsp. Salt dash pepper
In saucepan, sauce onion and green pepper in butter until tender. Stir in Ketchup, water, Worcestershire Sauce, salt and pepper.
Simmer uncovered 10 min., stirring occasionally. Serve over baked, broiled or fried fish, omelets, or other meat or
chicken dishes. Makes 1 1⁄2 c. sauce.

EASY FRENCH ONION SOUP
2 tbl. Butter or margarine
1 large onion, sliced
1 10 1⁄4 oz. can beef bouillon or broth
1 1⁄4 c. water
2 tbl. Worcestershire Sauce
4 slices French bread
1⁄2 c. Swiss Cheese, shredded or 4 slices
1 tbl. Parmesan cheese, grated
Melt butter in skillet and saute onion. Cook and stir for 5 to 10 min. until lightly browned and transparent.
Add beef broth, water and Worcestershire Sauce. Simmer for10 to 15 min.
Lightly toast bread and ladle onion soup into individual soup bowls. (Oven Proof).
Top each one with a slice of the bread and then sprinkle generously with the Swiss Cheese and Parmesan Cheese. Place under broiler for 2 to 3 min. and allow cheese to lightly brown and melt. Serve hot.

Thought for the Week: “Laughter is the jam on the toast of life: it adds flavor, keeps it from becoming too dry, and makes it easier to swallow.” —Author unknown
……till next week.