C8 - Sunday, July 8, 1934 - North Shore News RECIPE FROM NEW YEAR’S Molded salad worth waiting for t’s now half-past New Year’s, and we’re heading downhill to the next one already. Amazing that all that time has passed, because ever since that traditional party night I’ve been planning to share with you the recipe for the most delicious molded salad I had ever eaten. the kitchen ranger | by Eleanor 7 Godley It was part of our hostess’ midnight spread, but still not too late, because it will be perfect for your summer entertaining, even if that has to be done indoors with all the windows sealed and the thermostat on high. It is called Avocado Sultana Raisins Roasted-Salted Peanuts Roasted-no salt Royale Bathroom 22°: $139 Shrimp Mousse, and it isn’t something you whip up for the family. lt’s a company ish, and makes a generous amount that would certainly serve at least 8 or 10. The ingredients: 1 envelope of Knox plain gelantine Y cup of cold water 2 large ripe avocadoes (or 3 smaller ones) juice of 1 lemon 1 tspn. of salt % tspn. of freshly ground pepper 4 green onions, finely chopped Y% tspn. of cayenne Y, cup of mayonnaise l cup of whipping cream 2 cups of cooked baby shrimp, coarsely chopped lemon slices and chopped fresh parsley for garnish lettuce leaves on which to serve The method: Soften the gelatine in the cold water and dissolve over low heat, stirring. Mash the pitted, peeled avocados and immediately sprinkle with the lemon juice, against discoloration. Stir into the avocado the 59° Ib. salt, pepper, onions, cayenne, mayonnaise and the dissolved gelantine. Whip the cream lightly (to soft peaks) and fold it in too. Scoop half a cup of this mixture into a smail bow! and to it add the shrimp (save a few whole ones for decoration). Set that aside whilst you rinse a loaf pan with cold water. Spoon half of the original mousse mixture into this pan, smooth it nicely, and spread the shrimped mousse over it. The top layer will be the remainder of the plain mousse. Cover the lot with pliofilm and refrigerate for at least two hours or over- night. When unmolded on to let- tuce leaves, and decorated with the lemon slices and ex- tra shrimp, chopped parsley sprinkled over all, you have a beautiful and toothsome item for the buffet table. Yvonne suggests that sour cream or yogurt may be used in place of the whipping cream. Should you do this, I suggest you taste along the way — it might be too tart. My own version of this ex- cellent salad follows. Never able to leave well enough alone, and still fired up about asparagus, I thought to try using my favourtie vegetable instead of the avocado, the latter not being a big hit with the resident taster. It would be a nuisance to fix the asparagus no doubt, but maybe the idea was sound. I was right. It was a nuisance. | washed, trimmed Gourmet me THE FOLLOWING menu was developed to take advan- tage of the time-saving features of food preparation apphances. MENU Buttered Rice Lemon Chicken Tomatoes Provencal Steamed Zucchini LEMON CHICKEN 4 chicken pieces (breasts or legs) 1 tsp (SmL) garlic salt Calitornia Natural Almonds each 2 tsp (10mL) paprika LEMON DRESSING tsp (5 mL) crushed oregano tsp (5 mL) fresh, grated lemon peel % cup (75 mL) lemon juice Y cup (125 mL) water chopped, fresh parsley (garnish) Season chicken pieces well with garlic salt. Sprinkle with paprika. Place in shallow baking pan skin-side down. Assemble blender. Place femon dressing ingredients in blender container; cover and blend at beat. Pour over away the tough ends and peeled forty stalks of asparagus, and then cut these stalks across once more. I in- tended to use the blender, and I was also going to tinker with the seasoning. The result was very interesting, very tas- ty, and very green: The ingredients were the same, except that I used asparagus, and also used the rind of that lemon, plus twice the amount of cayenne and a good teaspoonful of that new seasoning | told you about, Cavender’s. The method was quicker and simpler, in that 1 put everything into the blender container thus: the unwhipped cream, the dissolved gelatine, the mayonnaise, the seasonings and lemon juice and rind. chicken. Bake, uncovered at 400F (200C) about 30 minutes. Turn chicken over and baste with pan drippings, continue baking, until done, about 30 minutes. Makes 4 servings. TOMATOES PROVENCAL (An elegant and delicious way to serve tomatoes.) 2 large firm tomatoes, halved 2 tbsp (25 mL) crumb top- ping (recipe follows) Arrange tomatoes cut side up on baking sheet and sprinkle an equal amount of fresh crumb topping over This was whizzed for a se- cond, then, with the motor running, | kept adding the asparagus a handful at a time until all was used. After scraping this mixture out of the container, | then added the chopped onions and the unchopped shrimp, because I wasn’t going to layer, this was for family consumption! Leaving the shrimp whole gave the mousse a different character, which in turn persuaded me just to spread it in a cake pan for the chilling. It was served simply in squares on top of a slice of tomato, and was quite a hit. Not so refined, not so carefully built, but delicious. Even the family can be pampered once in a while. nu ina rush each. Bake in 400F (200C) oven for 10 minutes or until topping ts golden brown and tomatoes are heated through. CRUMB TOPPING 12 shces dry bread 2 cloves garlic, chopped 2 tbsp (25 mL) chopped fresh parsley Vegetabie oil Salt and pepper Assemble blender. Break bread into pieces and add, | slice at a time, to blender. Process . In large bow], com- bine bread crumbs, garlic and parsley. Gradually stir in oil until moist. rota $1981! c cy The Best Sleep inTown! Tissue California Walnut 4 roll pack SOLID PINE “YU-DU” BEDFRAME totally proortable re Coca Cola Ginger Ale Tab/Sprite Mixes, Diet/Reg Pieces Deposit Prices In effect ‘til July 15 Hours: Mon.-Wed. Sat, 9:30-6; Thur.-Fri. 9:30-9, Sun. 10-6. nae LOW LOW PRICES marl 1400 MARINE DR. N. VANCOUVER PH. 988-5887 ™ FREEAMPLE PARKING INREAR ~ Screws putt together ina yitty! plus the tarreous FUTON? 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