January 21, 1955 Seafood Imperial, Pineapple Glamor Cake, Pineapple Broiled Frosting

Seafood Imperial

6 T. green pepper, chopped
3 T. onion, chopped
1 c. celery, chopped
1 c. crabmeat
1 c. shrimp
1 c. mayonnaise
1/2 t. salt
1/4 t. pepper
Dash of Worcestershire sauce
1 c. crushed potato chips

Combine all ingredients except potato chips. Fill individual shells or ramekins or a well greased 8 x 8 inch pan. Sprinkle potato chips over top. Bake at 350 degrees for 25 to 30 minutes. Serve at once. Serves 6-7.

Pineapple Glamor Cake

1 3/4 c. flour
1/4 t. salt
2 1/4 t. baking powder
6 T. butter
1 c. sugar
2 t. sugar
2 t. vanilla
3/4 c. milk
2 eggs

Soft flour, baking powder and salt together 3 times. Cream butter, add sugar and cream together well. Add vanilla, then eggs, one at a time, and beat until very light and fluffy. Add sifted dry ingredients alternately with milk, beating ONLY until mixture is smooth. Pour into greased and floured 8 x 8 x 2 inch pan. Bake 350 degrees for 40 to 45 minutes.

Pineapple Broiled Frosting

(You might describe this frosting as a warm-hearted winter frosting, it's best served slightly warm. It is quick as a wink to make. Use it on the glamor cake or on your favorite plain cake recipe.)

1/4 c. butter
1/3 c. drained crushed pineapple
1/2 c. coconut
1/2 c. brown sugar
1/3 c. chopped walnuts

Heat butter, add pineapple and other ingredients. Blend well. Spread lightly on hot or cold cake. Place low under broiler and broil slowly until bubbly and lightly browned.