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
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