Planters Brownies
3/4 c. flour
1/2 t. baking powder
3/4 t. salt
2 eggs
1 c. sugar
1/3 c. PLANTERS PEANUT OIL
2 squares chocolate
1 t. vanilla
1/2 c. coarsely chopped PLANTERS PEANUTS
Sift flour with baking powder and salt. Beat eggs, add sugar gradually, beating well. Combine melted chocolate and Planters Peanut Oil, add to first mixture and blend well. Stir in peanuts. Oil 8 x 8 x 2 baking pan. Pour in batter, spread evenly. Bake at 350 degrees for 35 minutes. Cool in pan on cake rack. Spread with chocolate icing and decorate with chopped peanuts. Makes 16 brownies.
Chocolate Icing
Melt over hot water 1 T. butter and 1 square chocolate. Blend in 2 T. hot milk, dash of salt and 1 c. confectioners sugar. Beat until smooth. Spread quickly.
New Orleans Shrimp Salad
from: Mrs. Fred Zimmer, Rochester, N. Y.
(Wonderful for Sunday night suppers, New Year's buffet)
1/2 c. uncooked rice
1 4 1/2 oz can shrimp
1/2 green pepper
1 small onion
1 c. cauliflower sections
6 stuffed olives
juice of 1 lemon
Salt to taste
dash of pepper
dash of tabasco
1/4 c. maayonnaise
Cook rice until tender, drain and cool. Drain and cut shrimps in half, chop green pepper and onion fine. Separate cauliflower in tiny sections and cut olives in slices. Mix shrimp, rice, vegetables and lemon juice together. Add remaining seasonings and mayonnaise and stir carefully. Serve with crisp greens. Serves 4.
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