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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 26, 1961)
XenteH Suggestions each with its own distinctive and superior flavor quality 0- 'rr. .,4 to prepare: 45 min. to heat: about 25 min. 1 lb, scallops, rinsed in cold water 1 teaspoon salt 1 large onion, sliced 2 clove far lie, finely chopped 6 whole cloves 12 peppercorns 2 teaspoons caraway seed 1 lb. small fresh shrimp 2 tablespoons butler or margarine 2 tablespoons chopped onion 3 medium-sised tart red apples, washed, cored, and diced (do not pare) Vi cup lemon juice cup light brown sugar 3 cups warm, cooked rice Yt cup sailed almonds, coarser chopped 1 can condensed cream of celery soup 1. Pour 1 qt. boiling water over scallops in a sauce pan; add salt. Cook, covered, over low heat about 6 min., or until scallops are just tender. Remove from fish stock with a slotted spoon. Cut scallops into halves and set aside. 2. To the stock add sliced onion, garlic, cloves, peppercorns, and caraway seed. Simmer, covered, about 10 min. 3. Meanwhile, rinse shrimp in cold water; remove shells and devein shrimp. Bring stock to boiling; add shrimp and simmer, covered, 3 to 5 min., or until shrimp are plumped and turn pink. Drain in a colander; reserve 1 cups of the stock. Remove shrimp with some of the caraway seeds adhering to them. Discard the spices. 4. Spoon scallops and shrimp equally into eight buttered individual casseroles. Set aside. 5. Heat butter in a large, heavy skillet over me dium heat; add chopped onion and cook about 3 min. Add apples and sprinkle with lemon juice and brown sugar. Toss mixture to blend. 6. Remove from heat; add the cooked rice and nuts. Toss lightly with a fork to blend thoroughly. Spoon the mixture into the eight casseroles. 7. Stir the reserved stock into cream of celery soup; bring to boiling, stirring frequently. Pour the sauce over mixture in individual casseroles. 8. Heat in a 350F oven about 25 min.,. or until thoroughly heated. 8 servings la this "Kiss Cook" Cookbook FsaiUy Wssahl Mshwle Ds Pratt . fiM Dsn! mIm tfct foitty .of tfcttft SUrOAY NIGHT " surras: ; in Ktsp It shRptoi Vsw (fcuftftf dhfc woWs MMfcwr ttfOltoi's QOp frjfSJC tt0009fjt HfctMy WSJSJrSffc - 99f S4psTG ItfctM - ffcflt . C9M kf"OTolnsJ ISarUsJ tt 'Hm 9t pnpOTfJ ta "fwt'V few MltWtMs . rOUIS KM ONLY 5Q-MCMkwtaid TOt tAnWT WMIT MOU Addrau City State ......... . V ......... . ... ......... . . Pvtal of VrVHk tsssjlMy .. . Lobster Bisque TO PREPARE AND COOK: ABOUT 40 MIN. 5 cups quick chicken broth (use 5 chicken bouillon cubes and 5 caps hot water) Y cup butter or margarine , W cup flour 1 teaspoon sah Ml teaspoon black pepper Yl teaspoon Accent Yt cup finely chopped onion cup finely chopped carrot 1 leek (white pari only), finely chopped 1 bay leaf 2Vt cups (three 5h. cans, drained) lobster meat 2 egg yolks, slightly beaten 1 cup whipping cream 1. Prepare chicken broth and set aside. 2. Heat butter in a large sauce pot or kettle over low heat. Blend in the flour, salt, pepper, and Ac cent Heat until mixture bubbles. Remove from . heat Gradually add 2 cups of the broth, stirring constantly. Return to heat, continue stirring, and -bring rapidly to boiling. Cook 1 to 2 min. longer. Remove from heat; stir in the remaining broth. 3. Add onion, carrot leek, and bay leaf to sauce pot; cook, covered, over low heat about 20 min. Remove from heat and remove bay leaf. 4. Meanwhile, drain and finely chop the lobster, reserving a few large pieces, Set aside. - 5. Stir about 3 tablespoons hot soup into egg yolks. Immediately return egg-yolk mixture to soup, stirring vigorously. Cook until well blended, about 5 min., stirring constantly. Do not boil. 6. Gradually.add the cream, blending well. Stir in reserved lobster, and the large-pieces. Heat soup thoroughly, stirring constantly. 7. If desired, garnish individual servings with sprigs of water cress or parsley. ' 6 to 8 servings Family Weekly, rttmtary It. 1M1 Sea Food-Rice Medley, mildly sweet-tart in lavoi - and appetite-satisfying, is a perfect selection for the Lenten season. Oysters Piquant in the Half Shell Served as an appetizer or the fish course of a din ner menu, these oysters broiled with a rich, zestjul sauce, are truly an epicurean treat TO PREPARE AND BROIL: ABOUT 20 MIN. i 1 ql. (about 36) large oysters 1 cup mayonnaise " 2 tablespoons chili sauce 1 tablespoon butter, melted 1 Yi teaspoons prepared mustard 1 teaspoon lemon juice 3 to 4 drops Tabasco Y leaspoon salt Few grains black pepper V teaspoon paprika 1 cup buttered soft bread crumbs 1. Set out 12 small shell-shaped ramekins. (If - oysters are purchased in shells, use deep half of each shell.) 2. Drain oysters; discard liquor. Place 3 oysters in each ramekin or shell. 3. Blend together the mayonnaise, chili sauce, but ter, mustard, lemon juice, Tabasco, and a mixture of salt pepper, and paprika. Spoon mayonnaise mixture over oysters. Top generously with the buttered crumbs. 4. Place ramekins or shells in a shallow pan or on broiler rack. Broil about 3 in. from source of heat 5 min., or until oysters begin to curl at edges and crumbs are golden brown. 12 servings Note: If desired, oysters may be arranged in rows in a shallow baking dish, then topped with the sauce and buttered crumbs, and broiled.
