OCR Text |
Show This Week's RECIPE . . . As the summer months approach, ap-proach, our appetites turn toward to-ward refreshing salads. Jellied Shrimp Salad makes a tasty luncheon dish and would be ideal for the family or guests. Being fond of shrimp, Mrs. Clem Labrum says this is one of her favorite recipes. JELLIED SHRIMP SALAD 1 tbs. unflavored gelatin V4 cup cold water IV2 cups tomato juice 2 tbs. vinegar 2 tbs. lemon juice dash of salt dash of Worchestershire sauce 1 cup shrimp halved lengthwise length-wise V2 cup diced celery 4 green onions, sliced very thin Soften gelatin in cold water. Dissolve over hot water. Add tomato juice, vinegar, lemon juice, salt and Worchestershire sauce. Chill. When it begins to thicken add celery and onions. I Line oiled mold with shrimp. 1 I Pour the thickened mixture over ov-er the shrimp, and chill until ! set. Serve on crisp endive or lettuce with favorite dressing. Serves 6 to 8. |