Show a efa aks wee shrimp creole for sunday sinday night supper P creole is on an excellent kj dish to serve for sunday night supper not just because it is especially ally good to eat but because it can be made tho the day before or in the morning arid and re heated when ready to serve that is a real convenience for the housewife who does her own work shrimp creole 3 2 medium size 1 2 cups canned onions sliced tomatoes vt J cup sliced celery 2 cups canned peas 2 shortening 1 vinegar I 1 tap flour I 1 UP tap ugar sugar 1 bisp tsp salt 2 cups canned I 1 to 2 chill powder ponder 3 cupa hot boiled I 1 cup water vater rice cook the onions and celery in the fat until a delicate brown add the flour salt and chill chili power and blend until smooth add the water us use ethe the liquid drained from the peas as part of the water cook until thick and smooth stirring constantly add the tomatoes m t oes peas vinegar 01 negar sugar and nr shrimp 1 mp and heat thoroughly serve with the hot rice if the shrimp creolo creole la mado before serving ti time you will find a double boiler or casserole con lenient to use for re heating it t them the amount of chill chili powder to use depends upon personal taste it would be a good idea to add just one tablespoonful and after I 1 the finished product has been sampled more can be added it if desired MARJORIE H BLACK |