Devilish Corn Sauce

This recipe is from an ad in a 1967 Family Circle. A great example of a company trying to make its product into something it's not. Cream Corn is not a sauce and the ingredients they have you adding to it just makes it sound repulsive. I could maybe go with the horseradish and mustard but when they got to the pickles that just grossed me out.

Devilish Corn Sauce
"Great news for corned beef!" Not!

1 No 303 can (17 oz.) Del Monte Brand Cream Style Corn

2 tablespoons prepared horseradish

1 teaspoons prepared mustard

1/4 cup Del Monte Fresh Cucumber Pickle Chips

2 tablespoon pickle liquid

Heat Del Monte Cream Style Corn to a simmer. Add the rest of the ingredients. Taste; then salt and pepper if needed, but don't over salt. Ladle over "boiled dinner of corned beef and cabbage, onions, carrots." Serves 4 to 6. For fun, you could serve the bowl of corn sauce as shown, nested in outer leaves of a Savoy cabbage.

No amount of cabbage garnish is going to make this recipe fun to eat.

Lobster Tails With Sherry Stuffing

This recipe is not so much weird as it is incongruous. I can not imagine anyone who likes lobster and can afford to prepare it using a recipe that also calls for Stove Top Stuffing. No, I just can't picture the large lobster tails on the counter next to a box of Stove Top. Don't get me wrong I like Stove Top, occasionally I make a casserole with leftover chicken, Stove Top and some other ingredients but with really expensive foods- no way.

Lobster Tails with Sherry Stuffing
"Can a working girl (born Leo, child of adventure) achieve a gourmet meal on a week-day night? Absolutely, when she keeps Stove Top Stuffing Mix on the shelf and this quick, successful recipe handy in the kitchen."

6 large lobster tails

1 package (6 0z.) Stove Top Chicken Flavor Stuffing Mix

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

2 tablespoons dry sherry wine

1 teaspoon salt

Fill a large skillet 1-inch deep with salted water and bring to a boil. Arrange lobster tails in skillet. Bring again to a boil. Cover and simmer about 6 minutes. Drain, reserving 1-1/2 cups of the liquid for a sauce. With scissor, cut away thin undershell of lobster tails. Remove meat and cut into small chunks. Place empty shells in shallow baking dish; keep warm in oven.
Prepare stuffing mix as directed on package. Meanwhile, melt 2 tablespoon butter in large sauce pan over low heat. Stir in lobster meat. Sprinkle with flour. Slowly stir in reserved liquid. Cook over low heat until mixture is thickened. Add sherry and salt. Stir in prepared stuffing and heat. Spoon the stuffing mixture into lobster shells. Makes 6 servings.

From Have A Beautiful Meal... with Stove Top Brand Stuffing Mix.