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Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
Creamy Carrot-Pea Soup
COMVIHUMCi OO0 IICIPI
TO PREPARE AND COOK : 15 MIN.
1 lO'i-oi. can condensed cream of
chicken soup
1 lO'i-oz. can condensed green pea
soup
1 Vi cups milk
1 cup whipping cream
cup cooked sliced carrota
'j teaspoon grated onion
', teaspoon freshly ground black pepper
Vi teaspoon ground thyme
1. Blend the soups together and gradually add
the milk and cream, stirring until well blended.
2. Add the remaining ingredients and cook over
medium heat, stirring occasionally, until thor
oughly heated. 4 to 6 servings
Coral Shrimp Salad
Line a chilled salad bowl with Boston lettuce,
heap with chilled cooked shrimp, and top with
Coral Sauce.
Shrimp-Artichoke Salad
Line a chilled salad bowl with fresh spinach
leaves and heap with chilled cooked shrimp and
cooked artichoke hearts, Blend V cup sweet
pickle relish and 1 chopped hard-cooked egg
into Coral Sauce and spoon over salad.
Coral Sauce
TO PREPARE: 15 MIN.
(allow time for chilling)
1 lO'i-oz. can condensed tomato soup
1 cup mayonnaise
2 teaspoons sugar
t Vi tablespoons lemon juice
1 tablespoon white wine vinegar
6 to 8 drops Tabasco
1 small clove garlic, crushed in a garlic
press or minced
Mix soup and mayonnaise together until smooth.
Blend in remaining ingredients. Chill thor
oughly. 2V4 cups sauce
(Continued on page 12)
-'mm .MW
Family Wnklv. April It, 196!