OCR Text |
Show Shrimp Creole To Cook SAWmp Wash in cold water IE, frtih shrimp, with shells Drop shrimp into a boiling mixture of 2 cups water 2 tablespoon t lemon 2 teaspoons salt juke . . Cover tightly. Simmer 5 min., or only untfl shrimp arepink and tender. Drain and cover with cold water to chill Drain shrimp again. Remove tiny legs, pee? shells from shrimp. Cut a slit to chopped onion Ya cup (about 1 largo) minced ; groon pepper ; ; Stir in, adding slowly 214 cups (No. 2 can) cooked or canned tomatoes, sieved 1 teaspoon Worcestershire sauce 1 bay leaf V and a mixture of to 20 min., soft when pressed between fingers. Drain in colander or sieve and rinse with hot water to remove loose starch. (Cover colander and rice with towel and set Serve with rice and garnish with the whole shrimp. About 4 servings. t fotatpoon toll T- . teaspoon monosodium cjlutomate So boiling will not stop, add gradually to water ,1 cup rice : Boil rapidly, uncovered, 15 or until a kernel is entirely iv . teaspoons salt ' teaspoon sugar Vk teaspoon oregano - Ya teaspoon pepper Bring mixture to boiling; reduce heat and simmer, uncovered, stirring occasionally. Cook about 15 min., or until thickened. Stir in the shrimp pieces and cook over low heat until heated 1 I : The . ';"' . r Rice Industry no longer considers it necessary to wash rice before cooking.) Bring to boiling in a deep saucepan 2 qt. water X cup fat Add and cook over medium heat, stirring occasionally, until onion is transparent and green pepper is tender Ya cup (about 1 largo) finely Ya shrimp for garnish and cut 'remainder into pieces. Place in refrigerator until , ready to use. 7lt7-(- 1 ( To Prepare Sauce While rice is cooking, melt in a large, heavy skillet below surface along back (curved surface) of shrimp to expose the black vein. With knife point remove vein in "one piece. Rinse shrimp quickly in cold water. Reserve about ten whole Cook r 1 just To r over hot water until kernels are dry and fluffy. (Cooked rice prepared from packaged precooked rice may be used if directions on the package are followed carefully for amounts and timing.) i) 1 Yt . , Ys. 0 thoroughly. Shrimp Creolethis little bit of old New Orleans makes a big luncheon hit. A word of warn-inBe generous in preparing this gourmet's delight because there'll be calls for seconds. g: Molded Cottage Cheese and Olive Salad Set out an 8fc4Hx2M-in- . loaf pan. Pour into a small bowl V& cup cold water Sprinkle evenly over water 2 tablespoons (2 en v.) uitflavered gelatin . Let gelatin stand about 5 min. to soften. " ' Meanwhile, bring to, boiling in a saucepan can) cups (10H- - to 1 condensed tomato soup 1 Remove from heat, add softened gelatin, and stir until gelatin is completely dissolved. Chill in refrigerator or in pan of ice and water until gelatin mixture begins to gel (gets slightly thicker). (If mixture is placed over, ice and 'water, stir frequently; if V placed in refrigerator, stir occasion. '0 1 Ya 1-- ox. ally.) Meanwhile, coarsely chop enough to yield , 1 Ys cup chopped ripe olives cup (about, 1 stalk) chopped : j and Ym FAMlY miXlY MAOAZmi MAY 30, If 54 , Force through a sieve into a bowl 2 cups (1 lb.) cream-styl- e cottage cheese Blend with cheese Vi cup may on noise . 2 tablespoons lemon - 2 teaspoons Juice Worcestershire sauce teaspoon mortosocUum i glutamate Few grains pepper Mix in vegetables and gelatin mixture until well blended. Turn into loaf pan. Place in refrigerator to chill until firm. Ya . To unmold, run tip of knife around top edge of mold to loosen. If necessary. din molH into tint war r fnr a bum "i . . 0 V seconas; invert onto cniiiea serving . plate. Garnish top with whole ripe olives Bits of pJmiento koon popper strips Arrange small lettuce leaves and additional .whole ripe olives around salad loaf. : tebletpoon minced onion 1 J 10 . 2 tablespoons chopped pimlento 1 - ' celery cup chopped green pepper ' Set aside. i Lightly oil loaf pan and set aside to drain. Always tempting, Molded Cottage Cheese end Olive Salad becomes the piece de .resistance- - of your spring luncheon. About 8 servings |