Press into bottom and sides of lightly buttered 10-inch pie plate or baking dish. Sprinkle tuna evenly over rice shell. Combine remaining ingredients. Pour over tuna. Bake in 350º F. oven 50 to 55 minutes, or until knife inserted just off center comes out clean. Garnish with pimento, if desired Serves 6.
Coquille St. Jacques a la Parisienne
3 ½ cups fish (cooked and shredded)
6 to 8 mushrooms (peeled and sliced)
2 onions (peeled, sliced, or chopped)
½ cup dry white wine or sherry
1 bayleaf
dash of mace
dash of curry
salt and pepper to taste
1 ½ cups cream (warm)
1 T. flour (scant)
1 T. parsley (chopped)
paprika
bread crumbs
grated cheese
Cook the fish; shred, skin, and bone it. Set aside. Saute onion with mushrooms, salt, pepper, parsley, and paprika until yellow gold. Add curry, mace, and bayleaf. Mix flour with warm cram, add wine, salt, and pepper. Add this to the onion and simmer for a few minutes again. Add fish, check seasonings, and simmer for a few minutes. Remove bayleaf, put fish in buttered, breadcrumbed serving dish, sprinkle with parsley, bread crumbs, dot with butter, place under broiler until yellow gold. Sprinkle with grated cheese. (Note: Any kind of fish may be used.)
Shrimp Mousse Mould
1 can tomato soup
3 small pkgs. cream cheese
1 ½ T. unflavored gelatin
1 cup mayonnaise
¾ cup finely chopped celery
¾ cup finely chopped spring onions
salt and pepper to taste
1 or 2 small cans of water-packed shrimp (peeled, deveined, and shredded)
Wesson oil for mould
Soak gelatin in ½ cup cold water. Heat soup to boiling point and add cream cheese. Stir constantly until smooth. Add gelatin and cool. Add mayonnaise, celery, salt, pepper, and onions. As mixture thickens (not firm), grease mould with oil or shortening. Pour ¼ to 1/3 mixture into mould. Cover with shredded shrimp. Alternate mixture and shrimp in layers. Cover with Saran wrap and replace in refrigerator. Suitable for canapes with, or on, crackers, hors d’oeuvres, luncheon salad (with soup), dinner salad.
Pickled Shrimp
¾ cup olive or salad oil
2 garlic cloves
2 onions, coarsely chopped
2 lbs. shelled, cooked shrimp
2 onions, thinly sliced
¼ t. dry mustard
½ cup vinegar
1 ½ t. salt
½ t. pepper
¼ t. dried ground chili peppers or 2 pickled chili peppers
In ¼ cup hot olive oil in kettle saute garlic with chopped onions for 10 minutes, stirring often. Add shrimp, saute 7 minutes, stirring frequently. Remove from heat and cool for 15 minutes. Meanwhile, in large bowl, combine sliced onions and remaining ingredients. Add shrimp mixture, pushing shrimp well down into liquid. Refrigerate 24 hours, basting several times. Serve on picks.
MAIN DISHES
Coffee Steak
1 to 2 lbs. round steak or chuck roast
½ cup vinegar
1 small onion
2 cups water
1 clove garlic or garlic salt to taste
salt and pepper to taste
2 T. flour
1 T. shortening
1 or 1 ½ cups strong coffee
Soak steak in vinegar and water in a shallow pan for at least 2 hours or longer. Drain and cut holes through the meat, placing in chunks of onion and garlic. Flour, salt, and pepper the meat. Brown in an electric skillet until very brown on both sides. Add strong coffee and simmer until tender. Make gravy from coffee and meat drippings.
Beef and Green Peppers
Meat
½ lb. beef, shredded (eye of round, steak, round steak, etc.)
3T. oil for frying
Marinade
1 ½ T. soy sauce
2 t. cornstarch
1 T. wine
1 T. sesame seed oil
dash of black pepper
1 t. ginger, finely chopped
1 clove garlic, crushed
¼ t. Accent
Mix Marinade and soak beef for a few minutes.
Vegetable Mixture
1 cup water chestnuts, sliced
1 cup green pepper, seeded and shredded
¼ t. salt
¼
