SEA-FOOD CHOWDER
to prepare: 25 min.
Vj cup olive oil
3 medium-size onions, thinly sliced
3 large carrots, diced
1 large green pepper, cut in small pieces
3 8-oz. frozen rock lobster tails, cut in lV4-in. pieces
(include shell)
2 7-oz. pkgs. deveined frozen shrimp '
1 1 -lb. pkg. frozen fish fillets
1 qt. water ,
1 cup cooked tomatoes
1V4 tablespoons salt
teaspoon black pepper
1. Heat olive oil in a large sauce pot or kettle. Add the
onions, carrots, and green peppers. Cook until vegetables
are tender, stirring occasionally.
2. Stir in the remaining ingredients. Cover, bring to boil
ing and simmer about 10 min. Remove fish fillets and cut
into 1-in. pieces; return to sauce pot. In individual bowls,
serve chowder topped with scoops of fluffy cooked rice or
Turmeric-Buttered Rice.
6 servings
For Turmeric-Buttered Rice Lightly toss together 3 cups
hot cooked rice, 3 tablespoons butter, and Yi teaspoon tur
meric. TASTY FRENCH BREAD
to prepare: 15 Mm.
Place a loaf of French bread in center of a piece of alu
minum foil large enough to cover loaf completely. Make
diagonal cuts about in. apart, almost through the loaf.
Generously spread Olive Butter or Lemon-Chive Butter
onto the cut surfaces and over top of bread. If desired,
sprinkle with paprika. Twist ends of aluminum foil securely,
leaving top partially open so steam can escape. Put into a
400F oven 15 to 20 min.. -or until bread is thoroughly
heated. Serve piping hot
For Olive Butter Cream Vi cud butter until softened.
blend in 5 tablespoons finely chopped pimiento-stuffed
olives and teaspoon oregano.
For Lemon-Chive Butter Cream cup butter. until sof
tened. Blend in 1 teaspoon lemon or lime juice and 1 table
spoon minced chives.
PERFECTION SALAD
to prepare: 30 min.
Va cup cold water
1 tablespoon (1 env.) unflavored gelatin
1 cup water
3 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
Vi teaspoon salt
Vi cups shredded cabbage
cup finely chopped celery '
Vi cup shredded carrot
V cup sliced stuffed olives v
V cup chopped sweet pickle
3 tablespoons chopped green pepper
1. Pour cup cold water into a small cup or custard cup.
Sprinkle gelatin evenly over water. Let stand 5 min. to soften.
2. Heat 1 cup water until very hot. Remove from heat and
immediately add softened gelatin, stirring until gelatin is
completely dissolved. Stir in sugar, vinegar, lemon juice,
and salt.
3. Cool; chill until mixture is slightly thicker than con
jsistency of thick, unbeaten egg white.
Meanwhile, lightly oil a 1-qt. mold with salad or cook-
fng oil (not olive oil); drain. ...
p. Mix remaining ingredients together in a bowl.
P When eelatin mixture is of dpsired consistency, mix in
(he vegetables. Turn into the" prepared mold. Chill until
irm. Unmold onto a chilled serving plate.
6 to 8 servings
(Continued on page 20)
Family Weekly, November S, 159
19
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