Quaker recipes

2 pounds fresh shrimp Salt to taste 1 can frozen crabmeat or fresh 3 tablespoons vinegar or 1 cup celery, cut fine lemon juice 2 tablespoons Worcestershire 1 green pepper, minced sauce Juice of half lemon 9 tablespoons flour 1% sticks butter or margarine Milk to make cream sauce 1 can mushroom soup First clean shrimp, getting out the dark vein. Drop in boiling water to which salt and 3 tablespoons vinegar or lemon juice have been added. Boil for 7 to 10 minutes. Open crab meat going through it thoroughly to get out any shell particles. Cook or steam the pepper and celery in a very small quantity of water until tender. Make cream sauce of the melted butter and flour, blending over low heat. Add milk, stirring constantly, then mushroom soup. Season with salt, lemon juice and Worcestershire sauce. Add cooked celery and pepper to cream sauce mixture. Pour a small quantity of the cream mixture into casserole, add the mixed shrimp and crabmeat, pour the remaining sauce on top and bake in hot oven for 30 to 35 minutes (375°). This recipe will serve 12. STELLA A. HIATT (Mrs. Wade) SWEET-SOUR SAUCE FOR FISH I small onion, chopped Y cup water Y2 teaspoon shaved dry ginger 1 tablespoon cornstarch 4 teaspoon salt 2 tablespoons sugar 1 tablespoon soy sauce 2 tablespoons vinegar In pan in which fish have just been fried, saute onions and ginger in about a tablespoon of the drippings. Add mixture of salt, soy sauce, water, corn starch, sugar and vinegar and cook until mixture becomes translucent. Pour over fried fish. Sweet pepper shreds or sweet pickle shreds may be added. Serve hot. CHINESE MARINATED SHRIMP 14% pounds cooked shrimp , . 1 cup Wesson oil 1 can tomato soup 3. lemons 1 box bay leaves 6 small onions 1% cup vinegar 14 cup sugar Dash Worcestershire sauce Mix tomato soup, Wesson oil, vinegar, sugar, Worcestershire, salt and pepper. Beat well 10 to 15 minutes. Place layer of bay leaves on bottom of bowl or crock (do not use metal) then a layer of lemon slices, then thin onion rings and a laver of shrimp. Repeat until all is used, then pour over the dressing. Cover bowl and chill in refrigerator for 24 hours. EvELYN Davis (Mrs. Harold) SALMON LOAF WITH PEAS 1 can salmon Pepper 1 cup soft bread crumbs 2 eggs a 114 teaspoons chopped parsley 1 tablespoon lemon juice '4 teaspoon salt Y% to % cup milk Mix all the ingredients thoroughly adding enough milk to moisten. Pour ‘nto buttered bowl. Place in pan and surround with hot water. Bake ‘a moderate oven until mixture is firm and slightly brown. Serve with thin white sauce with peas added. Mrs. RUBY VUNCANNON SHRIMP CREOLE 142 pounds cooked shrimp 5 strips chopped crisp bacon 2% to 3 cups cooked rice 142 cans strained tomatoes 1 cup onions 1 cup celery 144 cup green pepper ¥4 cup mushrooms In small amount of bacon drippings saute mediumly chopped onions, celery and green pepper. Add rice and mix well. Add strained tomatoes to suit consistency desired. Lastly add chopped mushrooms, bacon broken into little bits, and cooked shrimp each cut in half. Let mixture simmer for 20 to 30 minutes. FLORINE OLIVE (Mrs. Howard) FLOUNDER CASSEROLE 1 pound package frozen fillet Y2 cup sliced spring onions of fish 1% cups soft bread crumbs 2 tablespoons margarine Salt and pepper to taste 2 teaspoon poultry seasoning 1 can condensed tomato soup 1 tablespoon lemon juice Cook tender the spring onions in margarine. Add bread crumbs to this mixture, to which has also been added poultry seasoning and salt and pepper. Pour lemon juice over the thawed fish. In a covered baking dish put layers of fish and layers of bread crumb mixture. Pour tomato soup around the fish. Bake for one hour at 350°. MELVINA Davis (Mrs. W. Banner) SUPER OYSTER STEW