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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 30, 1958)
mm For the final month of '58, let these fine recipes grace your table. K Food Cannerol conviniinci I i 1 ooo iciri TO PREPARE: 25 M1N. TO BAKE: 35 MIN. 1 10-ei. con froian condenxd craom of ihrlmp toup, thowad 1 6'i-o. can crab moat, drained; bony llttw removed 1 3-ox. can lobiter meat, drained; bony littvo removed V cup finely chopped celery Vj P packoged precooked rice 1 tablespoon Instant minced onion V teaipoon curry powder '4 teaipoon seasoned salt few grains white pepper 1 cup water 1. Set out a 1-qt. casserole or baking dish having a cover. 7. Separate crab meat; cut lobster meat into 1-in. pieces. Put into a bowl. Add re maining ingredients; mix until blended; turn into the baking dish. 3. Cover and bake at 400 F 35 min., or i until rice is tender. Stir after 20 min. About 4 servings CONVINICNCf I TO PREPARE: 30 MIN. TO BAKE: 50 MIN. 1 10-oz. con froien condensed cream of shrimp soup, thawed 1 Vi (ps (about 6 o. ) shredded sharp Cheddar cheese 1 tablespoon flour teaspoon dry mustard few grains white pepper cup parsley flakes 3 tablespoons grated onion A egg yolks, well beaten (until thick and lemon-colored) 6 egg whites 1. Set out a 2-qt. casserole; do not grease. Fold a 2-ft. piece of waxed paper lengthwise in half. Place waxed paper around casserole, cut-side down, over lapping the ends; tie with a string to se cure around casserole. 2. Put soup into a saucepan. Blend in a mixture of the flour, mustard, and pep per. Stir in parsley and onion. Heat until mixture bubbles; stir constantly. Cook Top Hat Shrimp Souffle FOOD KICIM 3 min. longer over medium heat, stirring constantly. 3. Remove from heat; cool slightly. Add the cheese at one time and stir until cheese is melted. 4. Slowly spoon sauce into beaten egg yolks, stirring vigorously. Set aside. 3. Using clean beater, beat egg whites until stiff peaks are formed and egg whites do not slide when bowl is par tially inverted. Spread the egg-yolk mixture over the beaten egg whites. Carefully fold together until just blended. Turn into prepared casserole. About 1 to Vi in. from edge of casserole, insert the tip of a spoon 1 in. into mix ture; run a line around mixture. (Inner part of mixture will form a "hat.") 6. Bake at 32SF 50 min., or until a silver knife comes out clean when in serted halfway between center and edge of casserole. Serve immediately. About 6 servings lime and Cottage Cheese Salad Mold TO PREPARE: 25 MIN. TO CHILL: 3-4 HRS. 1 pkg. lime-flavored gelatin 1 cup very hot water 1 medlum-ilxa cucumber 1 cup cream-style cottage cheese Vi cup mayonnaise 13 cup sliced ripe olives 2 teaspoons grated anion Vi teaspoon salt i teaspoon white pepper 1. Empty gelatin into a bowL Add the very hot water and stir until gelatin is completely dissolved. 2. Cool; chill in refrigerator or over ice and water until gelatin is slightly thicker than the consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 3. Lightly oil a 9x5x2-in. loaf pan with salad or cooking oil (not olive oil) ; set aside to drain. 4. Rinse and pare the cucumber. Cut into halves lengthwise; remove and dis card seeds. Dice enough cucumber to yield 1 cup. 5. Mix the diced cucumber with the cot tage cheese, mayonnaise, olives, onion, and a mixture of the salt and pepper. 6. When gelatin is of desired consistency, blend in the cottage-cheese mixture. Turn into the prepared mold and chill until firm, about 3 hrs. 7. To unmold, run tip of knife carefully around edge of mold. Invert onto a chilled serving plate and remove mold. (If necessary, wet a clean towel in hot water and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat) About 8 servings Saueu Shrimp and Poached Egg TO PREPARE: 30 MIN. 1 10-es. can frozen condensed cream of shrimp soup, thawed 1 tablespoon butter or margarine 2 tablespoons chopped onion Vt teaspoon sweet basil Va P creom 2 tablespoons coarsely chopped ripe olives 4 poached eggs 3 slices buttered toast, cut diagonally Into halves 1. Heat butter in a saucepan. Add onion and cook over medium heat until onion is transparent, occasionally moving and turning with a spoon. 2. Blend in the sweet basil. Add the soup and cream; stir until blended. Heat thoroughly, stirring occasionally. Stir in the olives. Set aside to keep warm. 3. Arrange the poached eggs on a warm serving platter. Overlap the toast points around edge of platter. Pour sauce over eggs; garnish with parsley. Serve imme diately. 4 servings For Poached Eggs -Grease bottom of a heavy skillet or shallow pan. Add water to 2-in. depth or enough to rise 1 in. above the tops of eggs. Add to Vt teaspoon salt to water. Bring water to boiling and reduce heat to keep water simmering. Break 4 eggs, one at a time, into a saucer or small dish. Tilt dish toward edge of the pan and quickly slip each egg into water; do not crowd. Cook 3 to 5 min., depending upon firmness de sired. Carefully remove eggs with slotted spoon or pancake turner. Drain over ab sorbent paper a few seconds. (Continued on page 24) 21 Family Wttkly, November SO, liSS
