Congressional cook book

Add milk to oyster liquor to make 1 cup. Heat with butter, salt and pepper. Alternate layers of crackers and oysters in buttered casserole ending with crackers. Add hot liquid. Bake at 350° for 20 to 25 minutes or until lightly browned. Congressman and Mrs. Charlie Rose of North Carolina Vermont Seafood Casserole ½ cup butter 1 can frozen shimp soup, thawed ½ cup chopped green pepper 1 3%4 oz. can crabmeat, drained ½ cup chopped onion 1 4% oz. can tiny shrimp, drained ½ cup sliced celery 1 4 oz. can mushroom pieces, drained *; cup flour 1 5 oz. can water chestnuts ½ tsp. garlic salt drained, halved ½ tsp. salt ½ cup grated cheddar cheese % tsp. paprika ½ cup fine bread crumbs ½ tsp. cayenne 2 tbsp. butter for topping 2 cups milk Melt butter in a 2 quart pan. Add green pepper, onion and celery and saute until tender. Stir in flour, garlic salt, salt, paprika, and cayenne. Add milk: stir constantly until smooth. Add soup, crabmeat, shrimp, mushrooms, and water chestnuts. Put in a 2 quart casserole; top with cheese, crumbs, and butter. Bake at 350° for 15 to 25 minutes. Cream of celery soup may be substituted for the cream sauce with almost as good results. Makes 8 to 10 servings. Senator and Mrs. Robert Stafford of Vermont Zi Crab Momay 4 tbsp. margarine, melted Y lb. Swiss cheese, cut up 4 tbsp. flour 1 lb. crabmeat 2 garlic cloves, minced dash of Tabasco 2 cups milk parmesan cheese salt to taste Cook margarine, flour and garlic over low heat. Slowly add milk. Cook and stir until thick. Add salt, Swiss cheese, crabmeat and Tabasco. Mix thoroughly. Pour into ramekins and sprinkle with parmesan cheese. Bake 30 minutes at 350°. Makes 8 servings. Congressman and Mrs. Jack Edwards of Alabama Crabmeat for Chafing Dish 1 Ib. crabmeat 1 tsp. Worcestershire sauce 3 small jars Kraft cream cheese 3 drops Tabasco with chives crackers or melba toast % |b. butter Heat all dip ingredients together in double boiler until blended. Place in chafing dish and serve with crackers or melba toast. Congressman and Mrs. Mark Andrews of North Dakota Jambalaya 1 tbsp. flour 1 10 oz. can tomatoes 1 tbsp. lard, melted 4 cups water 2 medium onions, chopped salt and pepper 2 buds garlic, chopped dash of Tabasco 1 green pepper, chopped thyme 1 6 oz. can tomato paste Worcestershire sauce 1 lb. shrimp, peeled and deveined 1 cup raw rice 1 lb. cooked ham, chopped chopped parsley Make a roux by stirring flour into lard and browning lightly. Add onions, garlic, green pepper and tomato paste and cook for a few minutes. Add shrimp, ham, tomatoes, water and seasonings to taste. Let simmer, covered, about 10 minutes. Add rice, replace cover and boil until rice is done, about 20 minutes. Do not stir or rice will be gummy. To serve, sprinkle with parsley. This may be prepared early in the day, put in a casserole and refrigerated. Reheat for about 30 minutes in a 350° oven just before serving. Makes 6 to 8 servings. Senator and Mrs. Russell B. Long of Louisiana Breads Zucchini Bread 3 eggs 1 tsp. baking soda 1 cup vegetable oil ¾ tsp. baking powder 2 cups sugar 1 tsp. salt 2 cups peeled, grated zucchini 3 tbsp. cinnamon 2 tsp. vanilla ½ cup nuts 3 cups flour Beat eggs until light and foamy. Add next 4 ingredients, mixing lightly but well. Combine dry ingredients and blend with egg mixture. Add nuts. Divide batter into 2 greased loaf pans and bake at 325° for 1 hour or until done. Test with toothpick. Remove from pan at once and cool on rack. May be frozen. Congressman and Mrs. Al Ullman of Oregon pa) Coffee Can Wheat Bread 1 pkg. active dry yeast 1 tsp. salt ½ cup warm water 2 tbsp. vegetable oil ½ tsp. ground ginger 12 cups whole wheat flour 3 tbsp. honey 3 cups white flour 1 13 oz. can evaporated milk butter or margarine