Medford mail tribune., June 24, 1962, Image 43

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Here's a version o Shrimp ambalaya abounding in Ihe flavors which have made this Creole dish world-famous.
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
THE NEW ORLEANS CREOLE COOKROOK
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TO. FAMILY WIIKLY IOOKS
153 N. Michigan Avo., Chicago 1, III.
Encloiod find $ for which ploaM sond mi poll
paid copioi of "Tho Now Orioam Croolo Cook-
book" 50 ooch. (No stamps or C.O.D. orders, plooso;
satisfaction Quarontood or monoy rofundtd.)
Shrimp Jambalaya
TO PREPARE: 25 MIN. TO COOK: SO MIN.
3 tablespoons butter or margarine
Vi cup chopped onion
'; cup chopped green onion
Vt cup chopped green pepper
'i cup chopped celery
i lb. diced cooked ham
2 cloves garlic, crushed in a garlic press
or minced
2 caps chicken broth
3 large tomatoes, coarsely chopped (about
5 cups)
't cup chopped parsley
yt teaspoon salt
'i teaspoon black pepper .
lt teaspoon thyme
' teaspoon cayenne pepper
1 bay leaf
1 cup uncooked rice
3 4'i-oz. cans shrimp, rinsed under running
cold water
!4 cup coarsely chopped green pepper
1. Heat butter in a large, heavy skillet over low
heat. Stir in next six ingredients. Cook over
medium heat about 5 min., or until onion is ten
der, stirring occasionally.
2. Stir in chicken broth and next seven ingredi
ents; cover and bring to boiling.
3. Add rice gradually, stirring with a fork. Sim
mer, covered, 20 min., or until rice is tender.
4. Mix in shrimp and remaining green pepper.
Simmer, uncovered, about 5 min. longer.
6 to 8 servings
Note: If desired, 14 lb. hot sausage, sliced and
cooked, may be substituted for the ham.
Chocolate Spice Cake a la reole
TO PREPARE: 30 MIN. TO BAKE: 30-35 iMINj 1 1
6 sq. (6 oz.) unsweetened chocolate, grated
l'i cups water
4 cups sifted cake flour
1 Vi teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
l'j teaspoons ground cinnamon
'4 teaspoon ground nutmeg
V teaspoon ground cloves
1 cup butter
2 Vi teaspoons vanilla extract
3 cups firmly packed light brown sugar
4 eggs, well beaten
cup buttermilk
1. Lightly grease bottoms of three 9-in. round
layer-cake pans; line bottoms with waxed paper;
grease paper.
2. Combine chocolate and water in top of a
double boiler. Cook over simmering water, stir
ring occasionally, until chocolate is melted and
mixture thickens. Set aside to cool.
3. Sift next seven ingredients together; stir to
blend spices. Set aside.
4. Cream butter and extract. Add sugar gradu
ally, creaming until fluffy after each addition.
5. Add eggs in thirds, beating thoroughly after
each addition.
6. Beating only until smooth after each addi
tion, alternately add dry ingredients in fourths
and buttermilk in thirds to the creamed mix
ture. Add chocolate and beat only until smooth.
Turn batter into pans. )
7. Bake at 375F 30 to 35 min., or until cake
tester or wooden pick inserted in center of cake
comes out clean.
8. Cool 10 min. in pans on cooling racks; remove
cake layers from pans. Cool layers completely
on racks. Frost and fill with a chocolate frosting.
One three-layer 9-in. cake
( Continued )
Zono
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Family WeklyJun U, I92
City