Melt butter- in ■fry pan; saute onions 5 minutes. Add hot-pepper sauce, shrimp; saute 3 minutes, place fish fillets in four in dividual' cas-eroles; spread shrimp mixture on top of fil lets. Cover casseroles tightly with aluminum foil. Bake 45 minutes at 375 derees. Re move covers; serve in casse roles Make's 4 servings SESFOOD BAKE #2 1 pound large fresh scal lops 1 tablespoon chopped onion - 2 tablespoons melted but ter 1 can (10 ozs) frozen con densed cream of shrimp .. soup BIG SAVINGSIHI STANDARD EQUIPMENT'S BIG SPRING DISCOUNT MH CLEANERS and COMFORT STALLS mighty-move barn cleaner easy-all comfort stall Discount C-hanges: Mar 14, Apr. 1 5, May I_6, Moy 31st See Your Standard Dealer Today. Do Not Delay, COPE & WEAVER CO. WILLOW 'STHEET Vz eup tniik !• tablespoon fine dry bread crumbs Toast Cut scallops into halves. Place in shallow baking dish Sprinkle with chopped onion and melted butter. Bake in a hot oven (425 degrees) 20 minutes; turn once or twice during baking Combine creom of shrimp soup with milk; heat until soup thaws Pour'over scallops; sprinkle with dry- bread crumbs. Bake about 5 minutes or until the crumbs are brown. Serve ov er toast. Makes 4 servings. DOCK STREET SHRIMP 1 can (10 ounces) frozen condensed cream of shrimp ST Ph. Lancaster EX 3-2824 HOUp Vz cup light cream 2 cups cut-up cooked sea food (lobster; shrimp, white fish) I tablespoon chopped par sley 1 teaspoon lemon juice Toast Heat creamT of shrimp soup and cream until soup is thawed. Stir now fnd then. Add 2 cups cut-up seafood, the parsley and lemon juice; heat Serve over toast. Makes 3 to 4 servings. ♦ * » In Spaghetti Shnmp Cur ry, tender mararoni, tasty chunks of shrimp and a mar velous combination of ingre dients yield a dish of pure flavor goodness. The curry appears in just the correct a mount to make this a truly irrestible dish. SPAGHETTI SHRIMP CURRY 8 ounces elbow spaghetti 1 teaspoon salt 1 to 2 teaspoons curry powder V 4 tea-poon pepper Vz cup white seedless raisins cup flaked cocoanut Vz cup chopped walnuts Vz cup chopped onion Vz cup chopped red apple 1 pound fresh shrmp, cooked, deveined, cut in Soybean and Grain Futures «We have installed a Chicago Board of Trade Com n modify Ticker in our office for trading in Chicago >| wheat, corn, oats, rye, soybeans, soybean oil, soy | bean meal, and lard. ) Continuous quotations on all future months of the above commodities ■are-available for anyone •?| interested in trading these contracts. | Literature on trading, margin requirements, etc., f can be obtained by writing our office or by H phone. 1 . Chicago egg and Maine potato quotations also H j available. 1} Reynolds & Co. I ! MEMBERS NEW YORK STOCK EXCHANGE f I 61 North Duke St., Lancaster, Pa. I ! EX 7-8224 i __ ______ Lancaster Farming, Saturday, February 18, 1961 pieces - l ean cream of celery soup (10 Vz ounces) % cup water Cook spaghetti in boiling salted water until tender, a bout 7 minutes Drain. Add salt, curry powder, pepper, raisins, cocoanut, nuts, onion chopped apple and shrimp. Toss lightly. Blend soup and water. Pour over shrimp mix ture, blend carefully. Pour nto greased 8”xl2” casserole dish (or 2 quart casserole). Bake in moderate oven (350 degrees) 25 to 30 minutes or until lightly browned and bubbly. 4 to 6 servings. SHRIMP FIESTA % cup chopped onion 3 tablespoons chopped green pepper 2 tablespoons butter or margarine 2 cans condensed cream of mushroom soup, undiluted 3 tablespoons milk 3 4 pound diced, cooked shrimp 2 tablespoons chopped pim iento 1 teaspoon Worcestershire sauce IVfc cups biscuit mix (fol low package directions for rolled biscuits) % cup chopped pimineto Vz cup grated process Am- erican cheese Heat oven to 400 degrees. Saute onion and pepper in butter until tender. Add soup and next 4 ingredients; heat. Pour into 2 quart casserole Roll biscuit dough into a rectangle (12”x7”x*4”); sprin kle with pimiento & cheese. Roll lengthwise, jelly-roll fashion cut into I-inch slices. Place on top of shrimp mix ture. Bake 25 minutes. Makes 6 servings. * * * OYSTER SHRIMP CHOWDEHr 1 cup chopped celery 2 tablespoons butter or margarine 1 can (10 ounces) frozen condensed oyster stew 1 can (10 ounces) frozen condensed cream of shrimp soup IV2 soup cans water 1 cup cooked whole kernel com Dash pepper Cook celery in butter in covered saucepan, until ten der; stir now and then. Add remaining ingredients Heat until soup thaws; stir often. Makes 4 generous servings. Serve with garlic bread, green salad, apple & cheese tray, coffee. ♦ * * SHRIMP DIP 1 can (10 ounces) frozen condensed cream of shrimp soup I package (3 ounces) cream cheese, softened 1 teaspoon lemon juice Dash garlic powder Dash paprika Thaw soup completely, just before use, by placng can of soup in pan of hot water for about 30 minutes With an (Turn to page 10) 9
Significant historical Pennsylvania newspapers