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Show Frozen Soups Cool Off Your Summertime Menu Problems 1 , - "J s ' ' I ' - v i M ' t& y s - ' s - a BV DOROTHY MADDOX SUMMER weather calls for food with delicacy and extra interest. We think that the new frozen condensed soups on the market ,make wonderful surprise dishes with the minimum of work. Select cream of potato, cream of shrimp, oyster stew or green pea with i ham. Combine with other foods, or serve just as delicate soup for hot weather menus. Shrimp Paprika on Noodles (4 servings) One can (lOVt ounces) frozen, condensed cream of shrimp soup, 1 cup sour cream, 1 cup cooked shrimp (one 7-ounce can), dash paprika, 2 cups cooked noodles (4 ounces uncooked), 2 tablespoons j minced parsley, 1 tablespoon butter. I Combine shrimp soup and sour cream; heat slowly until soup is 'defrosted. Simmer gently, stirring occasionally until sauce is blended. Add shrimp and paprika. Serve over hot noodles seasoned with parsley and butter. Oyster-Corn Custard (6 servings) One can ( 10 Vi -ounce) frozen, condensed oyster stew, 1 cup cream-style cream-style corn, 3 eggs, slightly beaten; 1 tablespoon minced onion, 1 tablespoon minced parsley. Heat soup in double boiler or over low heat until completely melted- remove oysters and chop in fine pieces. Mix all ingredients together; pour into a greased l'fe -quart casserole. (Sprinkle cornflakes corn-flakes on top, if desired.) ,,.,. Bake in a moderate oven (375 degrees F.) about 45 minutes, or until custarc? is done. , . Many readers have asked for a different type of sandwich for summer afternoons. We think this one is not only different but delicious. Coconut Jam Sandwiches (18 small tea sandwiches) Six slices white bread, 4 teaspoons softened butter, cup raspberry rasp-berry jam, lVz paekages (42 ounces) cream cheese, H2 cups shredded coconut, toasted. u. ... Remove crusts from bread. Spread 4 slices with softened butter, then with jam. Put together to make 2 double-decker sandwiches, FROZEN SHRIMP SOUP is the taste-temptingr secret of this g shrimp paprika. Serve on noodies for welcome summer variety. t placing 2 plain slices on top. Cut crosswise and lengthwise twice to make 9 squares. Spread on sides with cream cheese. Roll in toasted coconut. NOTE: Raspberry or currant jelly may be substituted for the raspberry jam, if desired. 1 |