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Show Canned pears in baked salad Baked salads are a popular choice for a guest luncheon. This delicious Hot Pear Seafood Salad is certain to become a favorite and one you'll want to serve often when entertaining. Easy on the hostess, the salad can be assembled in advance, then popped into the oven when the guests arrive. Complete your menu with assorted relishes and hot fluffy biscuits. Lemon-filled meringues would be a perfect choice for dessert. Tiny pink shrimp are combined with crisp celery, green onion and green pepper. Sliced water chestnuts add extra crispness and a touch of curry imparts a special flavor to the mayonnaise dressing. Canned Bartlett pears, sparkling with a glaze of French dressing, are the base for the salad. Delicately flavored and bursting with juicy, they are a perfect complement to the shrimp mixture. Baked Pear Seafood Salad 2 (1 lb.) cans Bartlett pear 3 tablespoons chopped green halves pepper Vi cup French dressing Vi cup sliced water chestnuts pound small shrimp V4 CUP mayonnaise 1 cup finely chopped celery Vi teaspoon salt 2 tablespoons finely sliced Vs teaspoon white pepper green onion Vi teaspoon curry powder Drain pear halves. Marinate in French dressing 1 hour. Combine Com-bine shrimp, celery, green onion, green pepper and water chestnuts. chest-nuts. Add mayonnaise and seasonings and blend thoroughly. Remove pears from marinade. In each individual ramekin or baking dish place 2 pear halves. Spoon shrimp salad in the center. Bake in a 350-degree oven 20 to 25 minutes. Makes 6 servings. |