Show ±iWSfMe' vir o o o each with its own distinctive and superior flavor quality Osdhy ScaPcsd-flis- o to prepare: to heat: about 25 min 45 min 1 Lb scallops rinsed 1 teaspoon salt in cold water 1 large onion sliced 2 cloves garlic finely chopped 6 whole cloves 12 peppercorns 2 teaspoons caraway seed 1 lb small fresh shrimp 2 tablespoons batter or margarine 2 tablespoons chopped onion 3 medium-size- d tart red apples washed cored and diced (do not pare) cap lemon jnice cap light brown sugar 3 caps warm cooked rice Vi cup salted almonds coarsely chopped 1 can condensed cream of celery soup 1 Pour 1 qt boiling water over scallops in a saucepan add salt Cook covered over low heat about 6 min or until scallops are just tender Remove from fish stock with a slotted spoon Cut scallops into halves and set aside 2 To thexstock add sliced onion garlic cloves peppercorns and caraway seed Simmer covered about 10 min 3 Meanwhile rinse shrimp in cold water remove shells and devein shrimp Bring stock to boiling add shrimp and simmer covered 3 to 5 min or ' until shrimp are plumped and turn pink Drain in a colander reserve 1 cups of the stock Remove shrimp with some of the caraway seeds adhering to them Discard the spices 4 Spoon scallops and shrimp equally into eight buttered individual casseroles Set aside 5 Heat butter in a large heavy skillet over medium heat add chopped onion and cook about 3 min Add apples and sprinkle with lemon juice and brown sugar Toss mixture to blend 6 Remove from heat add the cooked rice and nuts Toss lightly with a fork to blend thoroughly Spoon the mixture into the eight casseroles 7 Stir the reserved stock into cream of celery soup bring to boiling stirring frequently Pour the sauce over mixture in individual casseroles 8 Heat in a 350 °F oven about 25 min or until 0 ' thoroughly heated 8 J AAV -- J ClflAVI — 1 v--' m J If — )Ci enr L ckefn3 £Ji wca maker broiler and deep fryer $v"rt r©ny wenderfid easily served dishes that can te cocked ahead cf time or prepared in just a few minutes If Keep swrp!: Your £0 rcn rc'-- j ran c::iy u:zzzxt tzzzs tc: xzz n rzJL'i ct' s ftJ $ if "Ztxdzy i fht rr ' Q ZZ r: Cfy e & C- - e e m postpaid each CsCiJaction e i cr j l mj Sea e 5 caps quick chicken broth (use 5 chicken bouillon cubes and 5 caps hot water) H cap butter or margarine Va cap floor 1 teaspoon salt teaspoon black pepper teaspoon Accent H rap finely chopped onion H cap finely chopped carrot 1 leek (white part only) finely chopped t V J ' AND BROIL: ABOUT sweet-ta- rt in flavor 20 MIN ' 1 1 qt (about 36) large oysters cup mayonnaise 2 tablespoons ehili sauce 1 tablespoon butter melted 1 Ys teaspoons prepared mustard 1 teaspoon lemon juice 3 to 4 drops Tabasco V teaspoon salt Few grains black pepper H teaspoon paprika 1 cup buttered soft bread crumbs 1 Set out 12 small shell-shapramekins (If oysters are purchased in shells use deep half of 5-o- Family Weekly February 26 1961 Medley mildly Served as an appetizer or the fish course of a dinner menu these oysters broiled with a rich zestful sauce are truly an epicurean treat TO PREPARE bay leaf 3 Add onion carrot leek and hay leaf to sauce pot cook covered over low heat about 20 min Remove from heat and remove bay leaf 4 Meanwhile drain and finely chop the lobster reserving a few large pieces Set aside 5 Stir' about 3 tablespoons hot soup into egg yolks mixture to soup Immediately return egg-yo- lk well Cook blended about until stirring vigorously 5 min stirring constantly Do not boil 6 Gradually add the cream blending well Stir in reserved lobster and the large pieces Heat soup thoroughly stirring constantly 7 If desired garnish individual servings with sprigs of water cress or parsley 6 to 8 servings Food-Ric-e Oysters Piquante in the Half Shell Prepare chicken broth and set aside 2 Heat butter in a large sauce pot or kettle over low heat Blend in the flour salt pepper and Accent Heat until mixture bubbles Remove from heat Gradually add 2 cups of the broth stirring constantly Return to heat continue stirring and bring rapidly to boiling Cook 1 to 2 min longer Remove from heat stir in the remaining broth 18 r and appetite-satisfyin- g is a perfect selection for the Lenten season 40 MIN : r: ! a which f !aot send it cZTtf postpaid 4 s MOfc 1 V 4 V cans drained) lobster meat caps (three z 2 egg yolks slightly beaten 1 cup whipping cream Family Wftftkly' Mlan! D Proft ntartoinSit can be proves tJsol fun Don't miss tbe gaiety of these - “ t TO PREPARE AND COOK: ABOUT servings CcoV Cookbook "Zlkz Sw Lobster Bisque - In 't'ai tr Ai" £ AftfAv t 1 2 Vi v v nr ed J each shell) 2 Drain oysters discard liquor Place 3 oysters in each ramekin or shell 3 Blend together the mayonnaise chili sauce butter mustard lemon juice Tabasco and a mixture - of salt pepper and paprika Spoon mayonnaise mixture over oysters Top generously with the buttered crumbs 4 Place ramekins or shells in a shallow pan or on broiler rack Broil about 3 in from source of heat 5 min or until oysters begin to curl at edges and crumbs are golden brown 12 servings Note: If desired oysters may be arranged in rows in a shallow baking dish then topped with the sauce and buttered crumbs and broiled |