Our favorite recipes (Wilshire Ward LDS, 1957)

PERINO'S FILET OF REX SOLE DORIA Saute sole in 5 oz. very hot olive oil in pan for 5 minutes. Pull pan off fire, turn sole over, allow it to finish cooking off fire. Pour off oil. Add 1 Tb. melted butter to sole. Sprinkle juice of lemon on it. Serve crisp, with braised cucumbers sliced thin) over filet. - Gazetta McBride - SHRIMP DE JONGHE Shuck shrimp before cooking; rinse in cold water and drain. Simmer tenderly in boiling water to which is added ¢ tsp. each of salt and pure monosodium glutamate per lb. of shrimp. Let them cool in water, then de-vein. If you have some 6" individual bakers, arrange about 10 whole shrimp in center, overlapping slightly but not heaping. Mash a peeled garlic clove in a mortar or rub it to paste with a little salt and the merest pinch of basil and an even smaller pinch of marjoram. Have ready about 14 C. soft bread crumbs, They must remain feathery so day old or fine crumbs will not do. Soften but do not melt 4 C. butter for each pound of shrimp. Swish into it the garlic and crumbs, mixing lightly. Give mixture a little sprinkle of pure monosodium glutamate and heap the mixture lightly over the shrimp, covering them cosily but using a light touch. You can do all this ahead of time and store in a cool but not icy place ready to put on the finishing touches. Heat oven to 425° and bake shrimp about 2 minutes or until crispy brown on top and sizzling hot. Don't try to offer anything else in the meal as a flavor competition. Serve a good tossed salad, crisp bread, and a simple fruit or fruit or froth for dessert, ~ Celilia Jensen - SHRIMP COCKTAIL 1 Can Shrimps 1/3 C. Catsup 1 Can Tomato Sauce 1 tsp. Sugar 1 Lemon > tsp. Paprika Method: Remove black cord from shrimps. Keep whole. Add to mixture of sauce, lemon, sugar, catsup and paprika. Chill. Serves 4 to 6 - W. L. Bramwell - SHRIMP CURRY 1 Pkg. Frozen Shrimp 1 Can Frozen Cream of Shrimp Soup 3 TB. Butter Shrimp Soup S tsp. Curry Powder Cooked Rice Method: Saute shrimp in butter. Add thawed undiluted cream of shrimp soup and curry powder. Heat through. Serve hot over cooked rice. Serves 4, - Vicki Larson - 99 SHRIMP CURRY = HAWAIIAN STYLE 6 Tb. Butter 1 Can Milk 1 Tb. finely chopped Onion 2 C. Coconut Milk* 1 tsp. Salt 2 Tb. Lemon Juice 2 tsp. Curry 2 C. Cooked Shrimp 4 tsp. Powdered Ginger (2 6 oz. Cans) 2 Tb. Flour 3 C. Cooked Rice Method: Melt butter in large saucepan; add onion, seasonings and flour, and blend well. Gradually Sir in milk; heat, stirring constantly, until mixture begins to thicken. Add coconut milk, lemon juice and shrimp, and continue cooking about 15 minutes or until hot and thickened. Serve over hot, cooked rices * Combine 1 Pkg. shredded Coconut (14 Cups) with 2 C. milk in sauce pan. Bring to a boil; simmer 10 minutes; cool and strain through cheesecloth. Serves 6 and has 345 calories per serving. -~ Beverly L. Oje - ASPARAGUS~TUNA ROLLS 1 Pkg. frozen cut Asparagus, cooked 1 C. Tuna, drained 3/4, C. Cream of Mushroom Soup, undiluted Method: Use standard recipe of Fishers’ Biscuit Mix, for the dough (Makes a soft dough). Pat or roll dough to form an 8x10" rectangle, 4" thick. Flake tuna and spread over dough. Arrange well-drained asparagus pieces over tuna, after asparagus is cooked and cooled, and cover with 3/4 C. undiluted mushroom soup, spreading evenly. Roll up, jelly roll fashion. Slash at intervals, and arrange in rolls in oiled 9" square or oblong pan. Bake in hot oven (400°) 25 to 30 minutes. Makes 7 to 9 rolls. Serve with cheese sauce, CHEESE SAUCE: Heat remaining soup and 3/4 C. milk over low heat, stirring until smooth. Add 1/4 C. grated sharp cheese, Serve piping hot over tuna rolls, - Marilyn 2, Harris - ee ee px y! Me Nes y le wee eeoe. “8 eee a, muah i i, To keep polished silver from tarnishing wrap it well in Saran Wrap sothat no air can get to the silver. - Kathryn Harley -