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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 7, 1962)
"'''' T" - : TTTT i a. Inn Hmmi t ? i .iQx 1 1 i h , a fe ffemnie ' 1-3 , . A1-, TLlkW.-. ,' I ---.-..K.,,r . .r-n-.V'"' V ., . r - , m mm 'UW,,,,,., ; , . :, i . , . .... . 8pVj- ' ; "V , , - r w l - " .1 , r - v. 5Pi mH4Q This hep-yoursef salad of shrimp and avocado, previously marinated in a fine-flavored dressing, is delicious and easy to prepare. " Family Weekly Cookbook MELANIE DE PROFT, Food Editor rWi "Km That Cook, lav Tlx Coo" Cook- booll of olfOOOl1 300 t4dOOS0flFf'l,hfJ COdp0 Ttt coHctiofi from appttir to JouorHwtl hotp yoo whip ip totfy looolt Iw low (how hotf m fcowff Got QUICK DISHES FOR THE WOMAN liX A HUHHV YOURS FOR ONLY S9( IACH POSTf AID 2 AddraM toi rAMnr wiiklt mom, 153 N. MWklaon Ato, Ckka 1, M. Endoiod nd t lor which pUoM Nod M copioa ol "Ooich DIiKm lor tho Worn In a Hurry" VX oodk (No Moaot or C.O.D. ordon, pkraMi lotlilortin QtfortMtMd or mm) roromM.) Shrimp and Avocado Salad TO prepare: 20 MIN. (allow time for chilling) 1 cop wine vinegar Vi cnp wittr Vi cup lemon Juice 1 cup smlad oil cup chopped parsley 2 clotea garlic, ( rushed in a garlic press or minced 1 tablespoon salt 'A teaspoon freshly ground black pepper 1 tablespoon sugar 1 teaspoon dry mustard 1 teaspoon thyme, crushed 1 teaspoon oregano, crushed 2 lbs. large shrimp, cooked, peeled, and dereined 3 small onions, sliced - xh cup chopped green pepper 2 ripe arocados, peeled and sliced 1. For marinade, combine first six ingredients and a mixture of the next six ingredients in a bowl or a screw-top jar; blend thoroughly. 2. Put shrimp, onion slices, and green pepper into a large, shallow dish. Pour marinade over all, cover, and refrigerate 8 hrs. or overnight. 3. About 1 hr. before serving, put avocado slices into a bowl. Pour enough marinade from shrimp over the avocado to cover completely. 4. To serve, remove avocado slices and shrimp from marinade and arrange on crisp lettuce in a large serving bowl. About 8 servings Artichokes in Mushroom Cream TO PREPARE AND COOK FILLING: ABOUT 25 MIN. 2 9-oz. pkgs. frozen artichoke hearts 'i cup batter 4 oi. mushrooms, coarsely chopped 2 tablespoons finely chopped onion 2'i tablespoons flour Vt teaspoon salt !4 teaspoon white pepper Vi teaspoon ground nutmeg cup chicken broth (use 1 chicken bouillon cube and cup water) y, cup cream 2 egg yolks, slightly beaten 2 tablespoons snipped parsley Vi teaspoon capers 8 patty shells 1. Cook artichoke hearts according to package directions, substituting seasoned salt for salt. Drain and set aside. 2. Meanwhile, heat butter in a double-boiler top; add mushrooms and onion and cook, stir ring occasionally, until mushrooms are lightly browned. 3. Blend in a mixture of the next four ingre dients. Heat until bubbly. Remove from heat and gradually add the broth and cream, stirring constantly; bring sauce to boiling and cook 1 to 2 min. longer, stirring constantly. 4. Remove from heat and vigorously stir about 3 tablespoons of the mixture into the egg yolks. Immediately return to the double boiler. Cook over simmering water 3 to 6 min., stirring slow ly to cook evenly. 5. Mix in artichoke hearts, parsley, and capers. Heat thoroughly. 6. Spoon mixture into warm patty shells. Re place patty shell tops or garnish with a tiny fancy shape cut from a crimson cinnamon apple or a grenadine pear. Serve immediately. S servings (Continued on page 16) 14 family Weekly. October 7, IMI Rom PrW or WrfH UoJMy
