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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 19, 1963)
MEMORABLE FIRSTS HORS D' OEUVRES, CANAPES, SHRUBS, COCKTAILS, and SOUP Family Weekly Cookbook MELANIE DE PROFT, Food Editor Although Shrimp and Artichoke Potage can be an appealing meal in itself, it is a fine choice for the first course of a summer time menu. Shrimp and Artichoke Potage 2 tsbleapoons butter or margarine Vt cup chopped green Anion V teaspoon thyme, crushed 2 lOVj-oi. cans condensed tomato-rice soup 2 soup cans water 1 cup cooked artichoke "carts, cut in pieces Seasoned salt 1 cup cooked shrimp pieces 2 teaspoons lemon Juice 1. Heat butter in a large saucepan; add the onion and thyme and cook about 5 min., stir ring mixture occasionally. 2. Stir in the soup and water until well blend ed. Sprinkle the artichokes generously with the seasoned salt; add with the shrimp to the soup. 3. Heat thoroughly; do not boil. Remove from heat and stir in the lemon juice. Serve hot. 0 servings Shrubs Fill 4- to 6-oi. glasses about 4 full with icy cold fruit juice (or a mixture of juices). If desired, before adding sherbet, spark with a dash of sparkling water. Float a small scoopful of sherbet (complementary or contrasting in flavor) on each serving. Double Orange Shrub Orange juice with orange sherbet. Pineapple Shrub Unsweetened pineapple juice with time sherbet. Apricot Shrub Apricot nectar with lemon or pineapple sherbet Deviled Toast Wings 2 -oi. cans deviled ham Yi cup mayonnaise t cup chopped celery Vi cup chopped pecans cup chopped raisins 12 slices white breed Softened butter 1. Mix the first five ingredients in a bowl and chill thoroughly. 2. Trim crusts from bread, butter lightly on both sides, and cut each slice diagonally in ' half. Put each piece into a lVfcxl-in. muffin-pan well so that points are up. 3. Toast in a 300 F oven for about 20 min., or until golden brown. Remove to cooling racks and cool completely. 4. Fill each "wing" with deviled ham mixture. doz. "wings" Sea Food Cocktail Sauce Caribbee 1 cup mayonnaise yi cup dsiry sour cream I tablespoon lemon Juice 1 teaspoon anchovy paste V, cup snipped wster cress Vt teaspoon tarragon leaves, crushed H tesspoon Tabasco 1 clove garlic, crushed in a garlic press 1. Blend the mayonnaise, sour cream, lemon juice, and anchovy paste together in a bowl. Stir in the remaining ingredients. Chill the sauce thoroughly. 2. Spoon a chilled cooked sea food mixture of lobster, clams, shrimp, and crab meat into chilled sherbet glasses or sea shells lined with a small lettuce leaf. Top generously with sauce and garnish with sprigs of water cress. Serve with crisp crackers. About V& tups sauce Tomato-Lime Cocktail on the Rocks Blend together 3 'St cups tomato juice, 2 table spoons lime juice, 1 teaspoon Worcestershire sauce, 8 drops Tabasco, V teaspoon Angostura aromatic bitters, V2 teaspoon seasoned salt, and 4 teaspoons sugar. Chill thoroughly. Serve over ice cubes in 6-oz. glasses. Garnish with thin lime slices. About 1 quart (Continued on page 12) If. IMl ELEGANT DESSERTS Sweet Dalifhtt! Hare's o cookbook wish recipes of Mine of Hie world's most fabulous desserts-Crime srelee, Soked Alaska, Moots Cafe, and many other heavenly treats. YOUKS FOR ONLY SOf EACH POSTMID 10. FAMtlT WIIKIY SOOK1 IJJ N. Mkhloaa Ave., Chicago. 1, III. Enclosed find $ paid copies of for which please send me post- 'flegant Desserts" 30C each. (Satisfaction guaranteed or money refunded.) Address Chy Zone Printer Write UtiMv
