liquid. Add bell pepper, onion, oil, and mayonnaise. Mix thoroughly, chill, and serve.
Creamy Lime Salad Mold
1 3-oz. pkg. lime-flavored gelatin
1 cup hot water
1 cup evaporated milk
1 can crushed pineapple (13 ½ oz.)
½ cup mayonnaise
1 cup creamed cottage cheese
½ cup chopped nuts
Empty gelatin into large bowl. Add hot water. Stir until dissolved. Cool slightly. Stir in evaporated milk. Cool in refrigerator until partially set, stirring frequently to keep smooth. Fold in remaining ingredients. Pour into mold or shallow dish. Chill until firm—about 1 ½ to 3 hours.
Cut Glass Salad
4 pkg. Jello--O—varied colors (orange, cherry, lime, etc.)
4 cups boiling water
2 cups cold water
1 No. 2 can crushed pineapple
1 t. Knox gelatin
½ cup cold water
¼ cup sugar
1 pkg. lemon Jell-O
1 pkg. Dream Whip
Prepare colored Jell-O’s separately, using 1 cup boiling water and ½ cup cold water for each. Pour into separate 8 x 8-inch pans. Chill overnight. Cut into ¼-inch cubes. Drain well the can of pineapple; heat one cup of the juice to the boiling point. Soak the gelatin in ½ cup of cold water. Remove pineapple juice from heat. Add sugar and lemon Jell-O and stir until dissolved. Add the soaked gelatin. Stir well. Chill until syrupy—not partially set! Prepare Dream Whip according to package directions. Fold in crushed pineapple, lemon Jell-O, and Jell-O cubes. Pour into 9 x 13-inch pan and chill overnight. Serve on lettuce leaf with small dab of mayonnaise. Serves 16.
Jellied Fresh Tomato Salad
1 pkg. lemon Jell-O
1 t. Knox gelatin
1 cup boiling water
¼ cup cold water
2 T. vinegar
1 or 2 drops Tobasco
½ t. salt
1 T. minced onion
½ cup finely chopped celery
¼ cup finely diced green pepper
1 ½ cup peeled, coarsely chopped raw tomatoes
Soak Knox gelatin in cold water. Combine Jell-O, boiling water and gelatin in 1-quart bowl; stir until completely dissolved. Add vinegar, Tobasco, and salt; stir until blended. Chill until consistency of unbeaten egg whites. Fold in tomatoes, onions, celery, and peppers. Pour into mold and chill until firm. Unmold and garnish with crisp lettuce, parsley, etc.;serve with mayonnaise or mayonnaise-type salad dressing. Serves 6.
FOODS FROM THE SEA
Soy Sauced Crab
4 lb. cooked crab meat
1 T. sesame seed oil
1 root fresh ginger (about 1 inch)
2 medium onions
1 oz. gin
1 to 1 ½ cups chicken and pork soup
½ t. sugar
2/3 t. Ajinomoto (Accent)
1 t. salt
Spk. black pepper
2/3 cup soy sauce
1 T. cornstarch
Cut crab meat bite size; slice (or cut at angle) green beans; dice ginger root and onion very fine. (Use cutting board to enable dicing.) Fry the green beans, ginger root, and onions together in sesame seed oil 5 to 7 minutes. Add the crab meat and mix lightly. Mix soup, sugar, Ajinomoto, salt, pepper, and soy sauce thoroughly. Remove ½ cup of sauce and add corn starch; mix well; and recombine with sauce. Cook and stir for 1 minute. Add gin. Add crab meat, beans, ginger, and onion to sauce and heat thoroughly, occasionally stirring gently.
Tempura (1)
(Fish, Shrimp)
1 egg, well beaten
2/3 cup cold water
1 cup sifted flour
Fish and/or shrimp
In bowl, beat together the egg, water, and flour. Dip desired amount of fish or shrimp in mixture and deep fry.
Tempura (2)
(Vegetable)
1 egg, well beaten
1 cup cold water
2 cups sifted flour
salt to taste
sliced vegetable (carrots, green pepper, eggplant, mushrooms, etc.)
In bowl, beat together the egg, water, flour, and salt. Dip desired amount of vegetable in mixture and deep fry.
Shrimp and Lobster Dish
½ cup wild rice
1 ½ cups water
1 t. salt
2 4-oz. cans mushrooms
1 cup onion, chopped fine
¼ cup butter or margarine
2 cooked lobster tails
1 ½ lbs. shrimp, cooked
1 green pepper, chopped
2 cans cream of mushroom soup
¼ cup milk
½ cup slivered, toasted almonds
Cook rice in water with salt, covered, to boiling, reduce heat and simmer until rice has absorbed water and swells. Cook mushrooms, celery, and onion in margarine for 5 minutes. Chop lobster tails and shrimp. Mix all ingredients except nuts and place in greased baking dish. Top with nuts and bake in 350º F. oven for 45 minutes. Serves 8.
New Orleans Shrimp Gumbo
2 cups okra, chopped
1 bunch