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Show Tatrotite Recipe ofi tAe IVeek- Shrimp Creole for Sunday Night Supper. CHRIMP Creole is an excellent dish to serve for Sunday night supper, not just because it is especially es-pecially good to eat, but because it can be made the day before or in the morning and reheated vhen ready to serve. That is a real convenience for the housewife who does her own work. Shrimp Creole. 2 medium size 2 cups canned onions sliced tomatoes i cup sliced celery 2 cups canned peas 2 tbsp shortening 1 tbsp vinegar 1 tbsp flour 1 tip sugar 1 tsp salt 2 cups canned 1 to 2 tbsp chill shrimp powder 3 cups bot boiled 1 cup water rice Cook the onions and celery in the fat until a delicate brown. Add the flour, salt and chili power pow-er and blend until smooth. Add the water (use the liquid drained from the peas as part of the water). wa-ter). Cook until thick and smooth, stirring constantly. Add the tomatoes, to-matoes, peas, vinegar, sugar and shrimp and heat thoroughly. Serve with the hot rice. If the shrimp Creole is made before serving time, you will find a double boiler, or casserole convenient con-venient to use for reheating it. The amount of chili powder to use depends upon personal taste. It would be a good idea to add just one tablespoonful and after the finished product has been sampled sam-pled more can be added if desired. MARJORIE H. BLACK. |