8
—Lancaster Farming, Saturday, February 18, 1961
For the
Farm Wife and
Shrimp Ahoy
By Mrs. Richard C. Spence
In the next lew weeks shrimp are likely to be featured
as good buys at your food market. This will be a good time
to treat your family to some exciting new dishes featuring
shrimp
Shrimp Ho-Ho is a simple
dish to prcpaie, but there is
the exotic touch of the Orient
to its flavor. Tender pink
shrimp are combined with
crisp sticks of cucumber,
sauced with tomato cream,
and garnished with pimiento.
Cooked m saucepan or chaf
ing dirh, it is served over
hot, fluffy rice.
SHRIMP HO-HO
1 pound green shrimp
1 medium cucumber
1 can (4- ounces) pimiento,
drained
% cup butter or margarine
IVi teaspoons salt
Vt cup tomato ketchup
l cups milk
Hi tablespoons corn
starch
Clean shrimp; split length
wise Pare cucumber Cut in
to quarters; then into length
wise strips, removing seeds
Cut pimiento into strips
Saute shrimp in butter in a
saucepan 3 minutes. Add cu
cumber, pimiento and salt,
cook, covered, 3 minutes
Stir in ketchup and 1 cup of
milk Blend cornstarch with
remaining milk; stir Into
shrimp mixture. Cook stir
ring, until mixture comes to
A
CS
Family^
a boil and thickens slightly.
Serve over hot rice. Makes 4
or 5 servings. '
♦ • ♦
Shrimp and spaghetti fans
will applaud this novel main
dish that’s been dubbed
Shrimp in Traps. The ‘traps’
are ngatoni, the large, rib-
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bed, tubular macaroni. The
shrimp are cooked and cutm
half, then stuffed into the
pasta—hence the name. Ac
tually this extra step takes
but a few minutes and makes
the dish a conversation piece.
The sauce a rich, full-flav
ored tomato sauce, based on
concentrated tomato juice.
Worcestershire sauce, minced
parsley and celery seed add
flavor interest. So does a top
ping of golden cheese. You
can use American as called
for in the recipe, or grated
Swiss or Romano.
SHRIMP IN TRAPS
IVz cups rigatonl
1 pound green shrimp (Vz
pound cooked gleaned,
split lengthwise)
1 can (6)4 oz.) concentrat
ed tomato juice, diluted
with 1 can water
1 teaspoon sugar
1 tablespoon • minced pars
ley
1 teaspoon Worcestershire
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sduce - .
Va teaspoon celery seed
Vz cup grated American
cheese
Cook rigatoni in boiling,
salted water; - drain; rinse.
Heat oven to 350 degrees.
Stuff rigatoni with shrimp.
Place in 1-quart casserole.
Combine juice and next 4
ingredients; pour over riga
aoni. Bake, covered, 30 min
utes. Remove cover; sprink
le with cheese. Bake 15 min
utes. Makes 4 servings.
With the Shrimp in Traps,
serve a large salad of escar
ole, spinach and Bermuda
onion rings. Use a dressing
of 2 parts oil to 1 part vine
gar. Or for something a bit
different try this Broccoli
Salad.
BROCCOLI SALAD
1 package (10 ozs) frozen
broccoli spears
1 can (2 ozs.) flat anchovy
fillets
1 pimiento, cut into strips
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Vj cup salad oil
% teaspoon paprika
% teaspoon salt
Vz teaspoon sugar
1 teaspoon minced parsley
1 teaspoon minced onion s
V s teaspoon celeiy seed
Cook broccoli according t 0
directions on package; drain,
chill. On individual lettuce
lined salad plates, arrange
broccoli. Arrange anchovies
and pimento over broccoli
For dressing, combine v'noj
ar and remaining ingredients
Shake well. Serve over salad,
Will make 4-6 servings.
SEAFOOD BAKE #1
2 tablespoons butter
1 medium-size onion, fine
ly chopped (Vz cup)
Vz teaspoon salt
Fewr drops bottled hot-pep.
per sauce
Vz pound cooked shrimp,
finely chopped
4 fish fillets (about Vj lb
each)