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Coconut mtlfc u tAe subtle ingredient wAicA gives the special flavor to Shrimp Curry.
The dish is further enhanced with steaming Raisin Rice and assorted accompaniments.
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Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
Shrimp Curry
Few grains cayenne
pepper
2Vi cups chicken broth
1 cup coconut milk .
(see recipe)
!4 cup cream
2 tablespoons lemon juice
2 lbs. peeled and deveined
cooked shrimp
Raisin Rice (see recipe)
1 1 -lb., l'i-oz. can
pineapple chunks
it cup butter or margarine
1 cup chopped onion
1 elore garlic, crushed in
a garlic press
Vi cup flour
2'i teaspoons salt
lVi to 3 tablespoons
curry powder
'i teaspoon ground ginger
1. Finely chop lA cup pineapple chunks; set aside. Chill
remaining pineapple in sirup.
2. Heat butter or margarine in a skillet. Add onion and
garlic; cook until golden, stirring occasionally. Stir in
a mixture of the next five ingredients. Gradually blend
in broth, coconut milk, and finely chopped pineapple.
Bring to boiling and boil 5 min., or until mixture thick
ens, stirring constantly. Simmer, uncovered, 20 min.,
stirring occasionally.
3. Blend in cream and lemon juice. Stir in shrimp; heat
thoroughly (do not boil).
4. Serve with hot Raisin Rice and accompany with
bowls of the reserved well-drained pineapple chunks,
chutney, toasted coconut, chopped hard-cooked eggs,
Hiked green onions, and chopped almonds or peanuts.
6 to 8 servings
Coconut milk (1 cup) Combine contents of a 3Vi-oz.
can flaked coconut and 1 Vb cups milk. Simmer over low
heat, stirring occasionally, until mixture foams, about
2 min. Cool slightly and strain, pressing coconut against
sieve to extract as much of the creamy coconut liquid
as possible.
Raisin Rice
Bring 2 cups water to boiling in heavy saucepan. Stir
in cup uncooked rice, cup dark seedless raisins,
and teaspoon salt. Cover tightly and cook over low
heat 20 to 25 min., or until water is absorbed and rice
is tender. Serve hot.
Ham-Olive Crepes
'j cup butter or margarine
5 ox. mushrooms, coarsely
chopped
2 tablespoons grated
onion
2 tablespoons butter or
margarine
3 tablespoons flour
2 cups cream
Vt teaspoon black pepper
Vt teaspoon oregano,
crushed
1 cup (about 6 oi.) thin
li -in. strips cooked
ham
Vi cup chopped pimiento-
stuffed olives
8 Crepes (see recipe)
Vt cup grated Parmesan
cheese
1. Heat Vs cup butter or margarine in a large skillet;
add mushrooms and onion. Cook over medium heat 5
min., stirring occasionally. Using a slotted spoon, remove
mushrooms; set aside.
2. Add about 2 tablespoons butter or margarine to skil
let; blend in flour and cook until bubbly. Remove from
heat and gradually add cream, stirring constantly. Con-
Famlly Weekly, November J, 1963
tinue to stir and bring mixture to boiling; cook 1 to 2
min. longer. "
3. Add 1 cup of the sauce to a mixture of the mush
rooms, pepper, oregano, ham, and olives. Toss lightly
until well mixd.
4. Lightly butter a shallow baking dish. Spoon and
spread enough cream sauce over bottom of baking dish
to make a thin layer.
5. Spoon 2 to 3 tablespoons of the filling onto the cen
ter of each crepe. Fold one edge fit crepe over filling
and roll up. Place filled crepes in baking dish with open
edges down. Spoon remaining sauce over crepes; sprin
kle with Parmesan cheese. Cover dish.
6. Heat in 350F oven for 15 min. Remove the dish from
oven and uncover.
7. Place baking dish on broiler rack with top of crepes
3 to 4 in. from heat source; broil 3 to 4 min., or until
cheese is lightly browned. 8 servings
Crepes
Vi cup flour 2 eggs, beaten
2 teaspoons sugar Vi cup milk
Vt teaspoon salt 1 teaspoon butter, melted
1. Blend the flour, sugar, and salt together; set aside.
Beat eggs, milk, and butter together. Add egg mixture
to dry ingredients and beat with rotary beater until
the mixture is smooth.
2. Heat a lightly buttered 6-in. skillet; pour in just '
enough batter to cover bottom (about 2 tablespoons).
Immediately tilt skillet back and forth to spread batter
thinly and evenly.
3. Cook each crepe over medium heat until lightly
browned on bottom and firm to touch on top. Loosen
edges with spatula. Turn and brown second side. (It
should not be necessary to butter skillet for each
crepe.) Transfer to baking pan and set in warm oven
until all crepes are cooked.
4. Fill immediately. 8 crepes
Italian Meat Stew
Vt
4 large potatoes, pared
and quartered
(about 3 cups)
5 large carrots, pared and
cut in strips (about
2 cups)
1 teaspoon basil, crushed
Vt teaspoon garlic powder
Vt cup water
Vt cup flour
pot or Dutch oven ; add meat
cup olive oil
1 lb. lean beef stew meat,
cut in lVj-in. cubes
1 lb. lean lamb stew meat,
cut in l'i-in. cubes
1 1-lb., 12-oi. can tomatoes
l'i cups boiling water
IVi cups chopped onion
1 cup diced celery
2 teaspoons salt
Vi teaspoon black pepper
1. Heat oil in a large sauce
and brown on all sides.
2. Add tomatoes, boiling water, onion, celery, salt, and
pepper to sauce pot. Cover and simmer. 1 to l'i hrs., or
until meat is almost tender.
3. Add potatoes, carrots, basil, and garlic powder. Sim
mer 45 min. longer, or until meat and vegetables are
tender when pierced with a fork.
4. Blend the Vi cup water and flour together to make a
smooth paste. Gradually add to meat and vegetable mix
ture, stirring constantly, and bring to boiling. Continue
to stir and boil 1 to 2 min., or until sauce is thickened.
(Leftover sauce may be Berved the following day on
mashed potatoes.) 8 to 10 servings
Family Weekly. November 3, 1963
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