Episode Recipes Title

Time Machine: Cocktails And Appetizers At The Broadmoor, 1962

 

Verdant Whiskey Sour from Time Machine: Cocktails And Appetizers At The Broadmoor, 1962 Velveteen Lounge Kitsch-en episode

Verdant Whiskey Sour

2 oz bourbon
½ oz elderflower liqueur
½ oz dry curacao
¾ oz fresh lime juice
Four dashes of celery bitters

Shake with ice and strain into a cocktail glass!

 

 

Deviled Crab Meat Imperial from Time Machine: Cocktails And Appetizers At The Broadmoor, 1962 Velveteen Lounge Kitsch-en episode

Deviled Crab Meat Imperial

From Better Homes and Gardens Famous Food From Famous Places, 1961 

1/4 cup butter
¼ cup each minced green pepper, minced onion and minced mushrooms
2 TBSP minced pimento
1 TBSP chopped shallots
2 TBSP flour
2 cups light cream
1 tsp salt
Dash of black pepper
1 tsp monosodiumglutamate
½ tsp dry mustard
1 tsp Worcestershire sauce
2½ cups flaked crabmeat
2 cups of bread crumbs
Hollandaise sauce


Melt butter in a medium hot skillet and add minced green pepper, onion and mushrooms and cook until tender.  Blend in pimento, shallots and flour.  Add cream and simmer for five minutes, stirring constantly.  Stir salt, black pepper, MSG, dry mustard, Worcestershire sauce, crabmeat and bread crumbs.  Form into 8 balls.  Roll balls in additional bread crumbs, place in individual dishes and bake at 350° for 15 – 20 minutes.  Remove from oven, top each ball with about 2 TBSP Hollandaise sauce and brown under the broiler for about one minute.

 

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