Patty Shell Recipes from McKenzie's

RECIPES for Fillings for MCKENZIE'S PATTY SHELLS

MEAT PATTIES

3/4 stick butter
1/4 cup sherry
1 lb. lean ground beef
4 tbls. chopped parsley
2 medium onions, chopped
1 tsp. dill
2 green onions, chopped
1 1/2 tsp. salt
1 cup canned tomatoes drained and chopped
½ tsp. paprika
¼ tsp. cayenne pepper
2 tbls. Flour

In 4 tablespoons butter, saute meat until brown, remove and grind. Saute onions and green onions in remaining butter until light brown. Stir in flour and tomatoes and wine; cook until thickened. Stir in parsley, dill and seasonings. Spoon into patty shells. Bake in 375 to 400, for five to eight minutes.


OYSTER PATTIES

4 dozen oysters and liquid
Salt and pepper
1 onion, grated
Dash of cayenne pepper
1 tablespoon flour
2 tablespoons chopped parsley
2 tablespoons butter, melted
½ cup chopped mushrooms and juice
12 patty shells

1/4 teaspoon lemon juice

Cook oysters in their liquid by bringing to boil, then simmer ten minutes. Saute onion in butter; blend in the flour until smooth.
Add remaining ingredients and oysters.
Cook five minutes; pour into patty shells and bake in 370 degree oven for five to eight minutes.

For miniature patties, chop oysters fine before cooking.

Yield: 12 large patties; 36 small patties.

TUNA PATTIES

10 1/2 oz. Condensed cream of mushroom soup
7 oz tuna
1 1/4 cups crushed potato chips
½ cup milk
1 cup drained cooked peas

Combine soup and milk; add peas, tuna, and one cup of chips, mix thoroughly. Spoon into patty shells, top with remaining chips. Bake in 375 to 400 oven for five to eight minute

CRABMEAT IMPERIAL PATTIES

1 Green Pepper, diced
½ teaspoon white pepper
2 pimentos, diced
2 eggs
1 tbls English mustard
1 cup mayonnaise
1 tsp. salt
3 lbs. lump crabmeat

CRAB MEAT PATTIES

½ tablespoon butter
1 tablespoon chopped onion
2 tablespoons flour
1 1/2 teaspoons Worcestershire sauce
½ teaspoon salt
Dash of pepper
3/4 cup milk
1 egg yolk slightly beaten
¼ cup dry sherry
1 can (6 1/2 oz.) crabmeat
¼ cup buttered bread crumbs

Mix well all ingredients except crabmeat. Stir in crabmeat and mix lightly, so lumps are not broken. Divide mixture into patty shells. Top with thin coating of mayonnaise and sprinkle with paprika. Bake in 375 to 400 oven for five to eight minutes.

TURKEY, SHRIMP OR CHICKEN PATTIES

Melt butter, add onion and cook five minutes. Blend in flour and seasonings. Add milk gradually, stirring constantly and cook until thickened. Remove from heat and add egg yolk. Cook one more minute, stirring constantly. Gradually add wine and crabmeat; pour into patty shells. Bake in 375 to 400 oven for five to eight minutes.

4 cups = 3 dozen cocktail patties.
¼ cup chopped green peppers
1 cup sliced canned mushrooms drained
1 stick butter, melted
3 tbls. chopped pimento
1 tsp. salt
2 cups milk
2 cups diced cooked turkey shrimp or chicken
¼ cup flour

Saute green peppers and mushrooms in butter until soft. Stir in flour and salt until smooth. Add milk gradually. Cook over low heat until thick, stirring constantly. Add turkey, chicken or shrimp and pimento. Continue cooking over low heat for five minutes stirring constantly. Pour into patty shells. Bake in 375 to 400 oven for five to eight minutes.


HORS D'OEUVRES

To freeze.

Some Hors d'oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d'oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d'oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d'oeuvres that have been frozen.

TO THAW OR SERVE

Follow specific instructions in recipe for cooking frozen hors d'oeuvres, or use low temperature in oven (140 to 200) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.