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)
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