Shrimp Poilan

Ingredients

• one large can tomatoes
• one chopped onion
• one chopped green bell pepper
• 4 strips bacon
• 1 quart boiling water
• 1 cup well washed rice
• 1/2 quart freshly cooked shrimp
• 2 cans of shrimp (strained of liquor)
• Season lightly with tabasco
• Worcestershire sauce
• salt

Method

1. 1

   Cook together tomatoes, onion, green bell pepper, and bacon for 30 minutes.

2. 2

   Add boiling water and rice.

3. 3

   Cook slowly for an hour.

4. 4

   Add shrimp.

5. 5

   Can be served plain or placed in baking dish, covered with buttered crumbs, and browned in the oven.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

SHRIMP POILAN Empty one large can tomatoes in saucepan. Add one chopped onion, one chopped green bell pepper and 4 strips bacon. Cook together % hour. Add 1 quart boiling water. Then put in 1 cup well washed rice. Cook slowly for an hour. Add % quart freshly cooked shrimp or 2 cans of shrimp (strained of liquor). Season lightly with tabasco, Wor- cestershire sauce, salt. Can be served plain or if preferred, placed in baking dish, covered with buttered crumbs and run into oven to brown. Mrs. Harry McMullan. TUNA FISH A LA KING 1 lb. can tuna 6 tablespoons butter 1 cup mushrooms 3 cups milk (or peas) 1 cup buttered bread 4 eggs, hard cooked crumbs 1 4-oz. can pimento Seasoning 6 tablespoons flour Make white sauce. Flake fish. Stir all ingredients into white sauce except bread crumbs. Place in baking dish and cover with crumbs. Bake long enough to brown crumbs. This dish can be prepared the day before serving and baked just be- fore serving. Serves from 6 to 8. Mrs. Frank W. Hanft. TUNA FISH LOAF 2 cups tuna flaked 1 tablespoon pimento cut IV2 cups grated cheese in tiny pieces 1 egg well beaten 3 tablespoons milk V2 teaspoon salt Cracker or bread crumbs 1 tablespoon melted butter Few grains pepper Combine, using crumbs to make stiff mixture. Shape in baking pan. Cover with bread crumbs. Bake in moderate oven (375° F). Serve hot or cold. Mrs. C. E. Preston. NOODLES AND TUNA EN CASSEROLE 1 package noodles 1 small can mushrooms 1 can Heinz mushroom 3 hard-boiled eggs soup y2 teaspoon salt 1 package pimento cheese White pepper 1 small can Tuna fish Cook noodles until tender, about 15 minutes. Heat undiluted soup, add pimento cheese, cut in pieces, stirring until melted. Add Tuna fish, mushrooms which have been cut and sauted in butter, and eggs cut in pieces. Mix all together and bake in casserole in moderate oven 30 minutes. Serves 8. Mrs. Rose Wagstaff. SHIELDS1 Home - Owned Food Store Locally Owned and Operated SELF SERVICE - ECONOMY Standard Groceries at Low Prices Entrees, Eggs, Cheese BREAKFAST SOUFFLE Melt 3 tablespoons butter, add 3 tablespoons flour, 1 cup milk. Bring to boiling point. Season with % teaspoon salt, and a dash of pepper. Remove from the fire, add the yolks of 4 eggs beaten thick and smooth. Fold in the stiffly beaten whites of the eggs. Turn in buttered baking dish and bake in a moderate oven for 25 minutes. Serve immediately with butter. Delicious for breakfast. Mrs. Fred Patterson. BAKED CHEESE DISH 4 slices bread 1 teaspoon salt 2 tablespoons butter V± teaspoon paprika 1 teaspoon prepared IV2 cup milk mustard % lb. cheese 2 eggs 4 slices bacon Mix the mustard and butter and spread on the bread. Cut the bread in pieces to fit a greased baking dish. Grate cheese and sprinkle over bread. Beat the eggs and add salt, paprika, and milk and pour this mixture over the bread. Cut bacon in 2-inch pieces and lay on top. Bake 30 minutes in moderate oven (350°). Mrs. W. E. Thompson. CHEESE FONDUE 1 cup milk V2 teaspoon salt 1 cup bread crumbs Vs teaspoon white pepper 1 cup grated cheese 2 egg yolks 1 tablespoon butter 2 egg whites ^4 teaspoon baking powder Scald the milk, add bread crumbs, cheese, butter, baking powder, salt and pepper, then add egg yolks well beaten. Fold in the beaten egg whites and bake in a buttered baking dish in a pan of hot water for almost 30 minutes at 350°. Mrs. P. E. Davenport. CHEESE SOUFFLE 2 tablespoons butter 1 cup grated cheese 3 tablespoons flour 3 egg yolks % cup scalded milk 3 egg whites V2 teaspoon salt Few grains cayenne Melt butter, add flour, and when well mixed add gradually scalded milk, then salt, cayenne, and cheese. Remove from fire, add yolks of eggs beaten till lemon colored. Cool mixture, cut and fold in whites of eggs beaten stiff and dry. Pour into well buttered baking dish and bake 20 minutes in slow oven. Mrs. C. W. Bain. ANCHOVY EGGS Hardboil 12 or 16 eggs. Devil yolks with anchovy paste. Make cream sauce and add V2 pound fresh mushrooms or 1 medium size can of mushrooms and one can tomato paste. Place eggs either halved or quartered in casserole and pour the sauce over them. Use bread crumbs on top and bake in hot oven a few minutes. Serve hot. Mrs. Charles G. Snow. 16 The Chapel Hill Cook Book CREOLE EGGS One large onion fried in a little butter. One green pepper chopped and one can of tomatoes. Salt and pepper. Cook until thick. Into a baking dish put a layer of hard-boiled eggs cut in large pieces, Y2 can of small green peas drained, V2 of the above sauce and 1 tablespoon of white sauce. Repeat until dish is full. Cover top with bread crumbs and bake in moderate oven. Mrs. Frank Miller. ESCALLOPED EGGS WITH CHEESE 2 tablespoons butter V2 cup cheese, in small 2 tablespoons flour cubes 1 cup milk 1 cup bread crumbs 3 eggs, hard cooked and sliced Make white sauce. Add cheese and eggs. Place one-half of the crumbs in the bottom of a well buttered baking dish. Cover with egg mixture. Sprinkle with remaining crumbs. Bake until brown. Serves 3. Mrs. Frank W. Hanft. EGGS (ESCALLOPED WITH CHEESE) 6 eggs boiled and cut in halves. Take out yolks and add: 1 table- spoon mustard, 1 teaspoon Worcestershire sauce

Cook this with the app: pantry check, scaling, and the assistant.