March 30, 1955 Shrimp and Coconut, Shrimp Cocktail, Shrimp Thermidor, Coconut Toffee Squares

How to Cook Shrimp: Boiling is the basic method of cooking raw shrimp. The shrimp may be boiled, then peeled; or they may be peeled then boiled. The order is largely a matter of personal preference; about the only difference is in the amount of salt used in the boiling water. Here are the two methods in detail, simplified.


To Boil Before Peeling:

1 1/2 pounds shrimp
1 quart water
1/4 c. salt

• Wash shrimp
• Place in boiling salted water
• Cover and return to boiling point
• Simmer 5 minutes
• Drain
• Peel
• Remove sand veins
• Wash
• Chill

Yield: 3/4 lb. cooked shrimp


To Boil After Peeling:

1 1/2 pounds shrimp
1 quart water
2 T. salt

• Peel shrimp
• Make a shallow cut lengthwise down the back of each shrimp
• Wash
• Place in boiling salted water
• Cover and return to boiling water
• Simmer 5 minutes
• Drain
• Remove any particles of sand veins remaining
• Chill

Yield: 3/4 lb. cooked shrimp

Note: You can buy a gadget called a shrimp deveiner that will remove shell and vein before cooking.

Shrimp Cocktail

3/4 pound cooked shrimp
Lettuce
Cocktail sauce
Lemon wedges

Arrange lettuce leaves in cocktail glasses. Place shrimp on lettuce; cover with sauce. Garnish with lemon wedges. Serves 6.

Cocktail Sauce

1/2 c. catsup
2 T. lemon juice
1 T. grated onion
2 T. mayonnaise
1 . Worcestershire sauce
1/4 t. salt
Dash of pepper

 Combine all ingredients and chill. Serves 6 but if you like a lot of sauce better double the recipe.

Shrimp Thermidor

3/4 pound cooked shrimp
1/2 c. sliced mushrooms
1/4 c. butter
1/4 c. flour
1 t. salt
1/2 t. dry mustard
Dash cayenne
2 c. milk
Grated Parmesan cheese
Paprika

Cut large shrimp in half. Fry mushrooms in butter for about 5 minutes. Blend in flour and seasonings; add milk gradually and cook until thick. stirring constantly. Stir in shrimp. Fill 6 individual well-greased shells or casseroles. Sprinkle with cheese and paprika. Bake in a hot oven 400 degrees for 10 minutes or until cheese melts.

Coconut Toffee Squares

1 1/2 c. flour
1 t. baking powder
1/4 t. salt
1 1/2 t. cinnamon
1/2 c. shortening
1 c. brown sugar
1 egg
1 c. shredded coconut
1 pkg. chocolate bits (7 or 8 oz)

Sift together flour, baking powder, salt and cinnamon. Set aside. Blend together shortening and brown sugar. Beat in egg. Add flour mixture, coconut and chocolate bits. Blend well. Roll dough 1/4 inch thick on ungreased cookie sheet (approximately 12 x 15 inches) being careful not to roll too closely to the edges. Bake at 375 degrees 15 minutes. When almost cool, cut into 1 1/2 inch squares. Yield: 48 squares.

December 29, 1954 More Ideas for Holiday Entertaining Part 3 Orange Blossom Punch, Ideas for the Hors d'oeuvre Tray, Ham Canapes, A Man's Favorite, Stuffed Olive Pinwheels, Hot Crabmeat Canapes, Tuna Fish Cones

Orange Blossom Punch

6 c. orange juice
1 c. lemon juice
4 c. water or gingerale
1/2 c. maraschino cherry juice
1/2 c. sugar

Combine ingredients and add ice cubes or large block of ice and citrus fruit garnishes. Makes 25-30 punch cup servings.

Treat: Add 2 quarts lemon or orange sherbert to punch bowl just before serving. Looks beautiful, tastes wonderful.

Ideas for the Hors d'oeuvre Tray

Cheese Puffs

1/2 c. water
1/4 t. salt
1 1/2 T. butter
1/4 lb. swiss cheese grated
2/3 c. flour
3 eggs

Heat water; salt and butter in sauce pan.Add cheese gradually, keeping the temperature low, stir until cheese is melted and mixture is creamy. add flour and stir vigorously until dough forms a ball. Remove from heat, add eggs one at a time, beating well after each addition. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 20 to 25 minutes at 400 degrees. Makes 30 puffs. Delicious plain or serve filled with chicken or fish salad.

Ham Canapes

1/4 pound processed chesses, grated
1/4 c. deviled ham spread
2 T. cornstarch
1/4 t. monosodium glutamate
6 T. flour
1/4 t. Worcestershire sauce

Mix all ingredients thoroughly. Pinch off bits and shape into balls 1/2 in diameter. Put in an ungreased cookie sheet and flatten with fork dipped in flour to make about 1 1/2 inches in diameter. Cover with waxed paper. Chill for 1 hour. Bake 400 degrees for 10 minutes. Makes 20 to 24 small canapes.

A Man's Favorite

Cut sliced bread into rounds or ovals. Spread with butter and a little mustard.Cover thickly with mashed liver sausage to which a little grated onion has been added. Place under broiler for several minutes until hot and puffy. Decorate with a slice of stuffed olive just before serving.

Stuffed Olive Pinwheels

Remove all crusts from unsliced loaf of bread; slice lengthwise about 1/3 inch thick. Flatten with rolling pin, spread with Old cheddar cheese that has been combined with cream cheese (1/3 cheddar and 2/3 cream cheese). Add a little green coloring, beat until creamy. Cheese should be at room temperature for easy creaming. Place 3 or 4 stuffed olives on small end of bread. Roll tightly to form a pinwheel. Wrap tightly in wax paper, cover with wet towel and chill for 4 to 5 hours or longer if desired. Slice crosswise in about 1/2 inch slices when ready to serve.

Hot Crabmeat Canapes

1c. crabmeat
1/2 can (2/3 c.) cream of mushroom soup
1 T. pimiento, chopped fine
1 T. green pepper, chopped fine
1/4 t. salt
Dash of cayenne pepper
3 dozen bread rounds or crackers
Buttered crumbs

Drain crab meat and remove shell tissue. Heat in soup. Add pimiento, green pepper, salt and cayenne pepper. Toss crackers or bread rounds on one side; spread crab meat mixture on untoasted side; sprinkle with bread crumbs. Heat under broiler until lightly browned. Serve hot.

Tuna Fish Cones

2 c. tuna fish
2 T. butter
1 T. flour
1/3 c. milk
1/2 t. salt
1/8 t. pepper
1 t. grated onion
1 egg, beaten

Mix tune fish, reserving oil. Shred finely. Heat 1 T. of the tuna oil in saucepan. Mix in flour, stirring until smooth; add salt, pepper, and grated onion. Return to heat and cook until thick and smooth, stirring constantly. Add beaten egg and tune fish; chill in refrigerator until firm. Shape into small balls the size of marbles; pinch one end to form a cone, roll in flour. Fry in deep fat 375 degrees about 30 seconds until browned. Insert a toothpick in each cone. Makes 3 dozen. Serve with cocktail sauce.

Cocktail Sauce

3/4 c. ketchup
1 1/2 T. lemon juice
1 T. Worcestershire sauce
Few drops of tabasco sauce
1 T. horseradish
1/3 t. salt
1 t, grated onion

Combine all ingredients, chill thoroughly.