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Show Stop before the Christmas tree's all trimmed and shimmering in the last gloy from the supper- fireplace rand servea Shrimp Gumbo Moderns, crusty French bread wit A flarJte or other seasoned butter, and, for Cake. dessert, Pineapple Upside-Dow- n heart-warmi- ' I , : It ng 7 Cck Uptlda-Dow- n Pintjsppl 20 min. to bake: about 35 min. "7 cup butter or margarine , to prepare: 5 5 r:.r: 1 " . cup firmly packed brown sugar slices canned pineapple (reaerTe Vi cup airup) maraschino cherries IVi cups sifted cake flour 1 teaspoons baking powder Vx teaspoon salt Vi cup butter or margarine 1 teaspoon vanilla extract .... --r- .v. Yi 1 cup sugar egg, well beaten round skilHeat the xk cup butter in a 10-icake pan) ; blend in the let (or an 8x8x2-ibrown sugar. Arrange pineapple slices , on top of the brown sugar rjiuiife"srerry1ii' center of each. Set aside. 2. Blend the cake flour and next two ingredients together ; set aside. 3. Cream the cup butter and vanilla extract n. 1. n: 7Z w se:-'':t ni. - n nr nrrw mm mi. wir wtwmmmm mfmirfit urn - wJ J MTunwrTrn""' m , togetherntil butter is softenedA.phe sugar- zzrrzzi ' Shrimp Gumbo Llodsmo TO PREPARE AND 2 tablespoons HEAT: 30 MIN. butter or margarine cup diced cooked ham 14. cup chopped celery including tops 4 cup chopped green pepper V4 cup chopped onion 1 small clove garlic, crushed in a garlic press ' or minced - Vi . ... wuxai ji ji JL- -i JL- -i . teaspoon thyme 'j ox. cans condensed chicken gumbo soup V 2 10 -- 1 cup cooked shrimp Heat butter in a saucepan; add ham and next five ingredients and cook, stirring occasionally, until vegetables are tender and ham is browned, about 7 min. 1. 2StirJa-remainingingredie- Heat nts. graduallyrcTCammgninti dition. Beat in egg. 4. Alternately add the dry ingredients in thirds and pineapple sirup in halves to the creamed mixture, beating only until smooth after each addition. Turn batter over pineapple slices and spread todgeof pan. 5. Bake at 350F about 35 min. (about 50 min. for the square cake), or until a cake tester inserted in center of cake comes out clean. 6. Remove from oven ; let stand 1 to 2 min. in .pan.oaj&QUngackJ spatulargently around sidesCoverwitherv- ing plate and invert ; allow pan to remain over cake 1 to 2 min. Lift pan off. Serve warm or cool with whipped cream, if desired. 8 to 10 servings thor- - Cofd rOrcns oughly, stirring occasionally.. About 6 servings TO DiUsd TO PREPARE: Tosstiss 10 MIN. TO 2 BROIL: 2-- 3 MIN. horse-radis- 7 - t , I ' - r : Cream butter until fluffy"; blend in the next four ingredients and set aside. slices. 2. Cut French bread diagonally into n. Place under broiler 3 to .4 in. from source of heat; toast on one side, turn, and spread with butter mixture. Return to broiler and heat until mixture is bubbly and bread is toasted around About 21 slices the edges. Serve piping hot. 1. 34-i- Family Weekly Cookbook o : v MELANIE DE PROFT, Food Editor Whole cloves (coffee-cu- p 30 MIN. oranges, sliced size) freshly brewed hot coffee Sweetened whipped cream Brown sugar Ground cinnamon Si f medium-size- d 8 cups cup butter. 3 ublcsDoons choDDed parsley h 1 tablespoon prepared Yi teaspoon prepared mustard 1 Vi teaspoons dill seed ; 1 loaf French bread TO STEEP: PREPARE: 15 MIN. . " with 4 cloves ; pour hot coffee over them and allow to steep for 30 min. Discard orange slices and cloves. 2. Reheat coffee. Pour coffee into a handsome coffeepot or carafl, 3. Accompany with bowls of the whipped cream and brown sugar and a shaker of cinnamon so that guests may flavor their coffee as desired. 1. Stud each orange slice 8 servings |