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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
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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
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