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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