Show 1 Li I I II I Y w.-Y t. t r f Il IJ S I fe t n f KV fM f M MJ J S R t 1 Aff Y r y w WUN m NO c w. w HI Pr d i d J Y tan rte t r ta qt r r C L. L F U UrA rA y with Curried Shrimp Make a Flavorsome Supper Se Set See Re Recipes tl Below Delate Delicious M MOST 0 S 8 T HOMEMAKERS lEl dont don't mind trying something different provided Its It's good If It Its It's delicious to eat as well as a saving on the budget then theres there's more than ampie ample ample am am- pie reason for trying a new recipe Seafood cooked properly Is one of the most Important of food budget et aids Besides being plentiful Its It's available In fresh frozen or canned form so youre you're certain to find several varieties a at the store at atall atall n. n I all times 0 You'll be glad at the opportunity opportunity opportunity of ot having Interesting meals at budgetary prices with the use of ot seafood At the same time the famIly family family fam fam- ily will be delighted to get away from menus that are the same old thing Curried Shrimp on Rice is a good goodway goodway goodway way to start off oU on because the flavor is intriguing and the nourishing eggs and milk wih shrimp makes this a good main dish rich in protein i Shrimp Carry CUrry An Au Gratin Gratia Serves 6 54 A cup butter buttercup 34 cup finely diced onion 34 jj cup diced cel celery ry 6 G tablespoons flour nour 1 H teaspoons salt 1 teaspoon curry powder 34 teaspoon ginger finger 1 I teaspoon sugar sugarS 3 S cups cops milk mUk scalded 1 14 pounds shrimp cooked and cleaned 3 S tablespoons lemon Juice 1 cup grated cheese 4 cups cops boiled rice Melt butter add onions and celery and cook until tender while stirring Blend in flour salt curry powder ginger and sugar Gradually add hot milk while stirring and cook until thickened stirring the whole time Add shrimp lemon Juice and haltof half halt of the cheese Heat through Turn into individual casseroles containIng contain contain- containing ing lag rice then sprinkle with remainIng remaining remain remain- ing lug grated cheese Broil BroU to t melt cheese CRABMEAT AND lUUS MUSHROOMS IS make a thoroughly delightful combination combination combination combi combi- nation especially when the sauce is rich and well Golden brown French fried noodles are the accompaniment Crab and Mushrooms 1 Serves 6 2 Z cans crabmeat 3 S tablespoons fat tat 3 tablespoons flour 1 cup chicken stock M 4 cup cream H pound mushrooms 34 cup cop Parmesan cheese crated grated 34 teaspoon salt U 34 teaspoon pepper U 34 teaspoon paprika 1 cup cop crisp noodles Melt tat fat add flour and stir aUr until well Gradually pour In the chicken stock then the cream stirring stir stir- ring constantly Bring to the boiling boning point paint and add crabmeat and mu s h rooms I r t which have been n. n i sauteed in butter but but- j It ter As A. 10 soon as the mixture is thoroughly thoroughly- heated add cheese salt pepper and paprika Garnish with crisp noodles or serve in pastry shells or on toast tout points LYNN CHAMBERS CHAMBERS' MENU Shrimp Curry Au Gratin Chutney Carrot Sticks SUcks Celery Curls Orange Grapefruit Salad Lime or Lemon Sherbet Sugar Cookies Beverage Note To prepare crisp noodles boll boil in salted water until tender then drain well and fry try to a golden brown in deep hot fat Baked Scallops Serves 4 1 onion 1 green pepper 6 stalks celery 6 mushrooms 2 tablespoons butter 1 pint scallops 2 cups medium white sauce or 1 can condensed mushroom soup Salt Paprika Nutmeg Lemon Juice Grated Swiss cheese If It desired desired desired de de- de- de sired Cut onion pepper celery and mushrooms into small pieces and cook until tender in butter To this add scallops and heat thoroughly over low heat Pour hot sauce or heated mushroom soup over all and mix gently Season to taste with salt paprika nutmeg and lemon juice Pour into buttered casserole 1 quart 1 quart size and cover with a generous generous generous gen gen- erous layer of oi grated Swiss cheese Bake in a moderate F. F oven until golden brown about 25 min min- utes HALIBUT IS an excellent fish to use for molded salad since the flesh Is so firm Either leftover or freshly boiled fish may be used for this Halibut Salad old Mold Serves 4 1 tablespoons flour nour Ji 34 teaspoon salt saU 2 teaspoons mustard 2 teaspoons sugar 1 legs egg eggcup H 34 cup cop evaporated milk 5 tablespoons lemon Juice 1 tablespoon gelatin Vt cup cold cod water A 14 teaspoon celery salt saU 1 cup eup cooked flaked naked halibut H cup heavy cream whipped Place flour salt mustard an and sugar In top part of ot double boiler boUer Add egg slightly beaten evaporated milk and lemon Juice Stir over hot water until mixture mix mix- L t ture u r I e thickens Soften gelatin in inI I cold water then l add to mixture t in double boiler Add celery salt saltwell and Mix well ell and let Jet cool Fold bin In whipped cream turn Into tato mold an and chill unI unS un un- iii S with l firm olives m Serve on lettuce garnished and pimIento strips Deviled Sardines Serves 4 Z 2 cans bene boneless less sardines Z tablespoons butter batter i teaspoon dry mustard 1 teaspoon Worcestershire J Ji 34 cup fine tine cracker crumbs sauce 1 lemon butter nutter buttS Drain and work from m in sardines mustard Cream Cam and Worcestershire sauce Mash mr m- m dines and add to butter mixture with cracker crumbs Place Into r shells Or a shallow baking n n pan and broil until golden brown Serve with lemon quarters |