Clams Catalina
Combine 1 can (7 or 10 1/2 oz.) minced or whole clams (or oysters), well drained; 3 anchovy fillets, chopped; 3 tbsp. chopped green pepper; and 1 pimiento, chopped. Spoon into 4 sea food shells. Top each with 1/2 strip bacon, if desired; broil under medium heat 3 minutes, or until bacon is crisp.
Sea Fare Chowder
1 can condensed cream of tomato soup
1 can condensed cream of mushroom soup
1 1/2 cups milk
1 can (1 lb. 4 oz.) white potatoes, drained and cut in quarters
1 can (8 oz.; 1 cup) peas, drained
1 can (7-8 oz.) tuna or salmon, drained and flaked
1 can (6 1/2 oz.) crab meat, drained and flaked
2 tbsp. grated onion
1 cup (1/2 pt.) light cream
Blend tomato soup, mushroom soup and milk. Add potatoes, peas, tuna (or salmon), crab meat and onion; heat well, but do not boil.
Patio Salad
Combine 1/2 cup wine vinegar, 1/4 cup salad or olive oil, 1 1/2 tsp. salt, 1/2 tsp. paprika and 1 clove garlicÈ™ pour over 1 can (1 lb.) green beans, drained; cover; chill. To serve, remove garlic; drain beans, reserving dressing. Arrange beans and cabbage on plates; garnish with ripe olives.
Golden Fruit Pie
1 envelope unflavored gelatin
1/4 cup cold water
1 can (1 lb.) fruit cocktail
1/4 cup sugar
1 can (6 oz.) frozen orange juice concentrate undiluted
3 egg whites
1 baked 9-inch pastry shell
toasted silvered almonds
Sprinkle gelatin over cold water; let stand 5 minutes. Drain fruit cocktail, reserving syrup. Measure 3/4 cup syrup, adding water if necessary; bring to boil. Pour over gelatin; add sugar; stir until gelatin and sugar are dissolved. Blend in orange juice or beverage concentrate; chill until thick and syrupy. Beat egg whites until stiff but not dry, using hand or electric beater; beat in gelatin mixture thoroughly; chill until almost firm. Fold in drained fruit; turn into cooled pastry shell; chill until firm. Garnish with almonds.
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