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Show Dollar-wise seafood salad and stew By CHERIE HUBER Pasta can stretch seafood a long way. This quick seafood salad stretches a pound of seafood to feed at least six. It can be prepared early in the day and refrigerated until the gang is ready to eat. 4 cups tortellini or shell macaroni 'A cup mayonnaise or salad dressing dres-sing Vi cup sour cream Va cup pickle relish Vi tsp. each dried mustard, garlic powder, dill weed, celery seed lA lb. cooked crabmeat, broken in small pieces Vi lb. cooked shrimp, chopped 'A medium onion, chopped Va cup chives, chopped Vz cup celery, chopped 1 carrot, shredded Vz cup chopped ripe olives 2 tomatoes, diced Vi cup green onion including tops, chopped Cook pasta, drain and rinse in cold water and drain again. Mix mayonnaise, sour cream and seasonings sea-sonings in a large bowl. Stir in remaining re-maining ingredients including drained pasta. SPICY BEEF STEW Here's a stew that almost prepares pre-pares itself. Let it cook in a crock pot while you spend the afternoon sledding with the kids. The raisins and spices give this stew a special twist. SPICY BEEF STEW 3 medium potatoes, peeled and cut into 1-inch cubes 4 medium carrots, peeled and cut into 1-inch pieces 2 medium onions, peeled and cut into 1-inch pieces 1 lb. beef stew meat cut into 1-inch 1-inch cubes 1 8-oz. can tomato sauce 1 cup tomato-vegetable cocktail juice 2 Tbsp. vinegar 1 Tbsp. brown sugar 1 tsp. salt Va tsp. ground cumin Va tsp. garlic powder Va tsp. pepper Va cup raisins 1 stick cinnamon Vz tsp. whole cloves 1 bay leaf In a large electric crock cooker, place all ingredients. Cover and cook on low setting for 10 to 12 hours, or on high for 5 to 6 hours. Remove cinnamon stick, bay leaf and cloves before serving. Makes four large servings. |