Browse Items (2 total)

• 
  Textcategory:Maincuisine:Indian...9 more

  Shrimp Ginger Curry

  SHRIMP GINGER CURRY
  
  ½ cup butter or margarine
  ½ cup finely chopped onion
  
  ½ cup finely chopped celery
  2 cloves garlic, minced
  1½ to 2 tablespoons peeled, grated
  fresh ginger
  1½ to 2 teaspoons curry powder
  ⅓ cup flour
  3 cups light cream or milk
  2 teaspoons lime juice
  1 teaspoon salt
  1 pound medium prawns, cooked,
  shelled and deveined
  
  Condiments:
  Dry roasted peanuts
  Toasted coconut
  Raisins
  Chutney
  
  In skillet, melt butter. Add onion, celery
  and garlic; saute until tender. Add ginger,
  curry and flour; heat until bubbly. Re-
  move from heat; stir in cream, lime juice
  and salt. Cook and stir over low heat,
  until thickened. Add shrimp; heat
  through. Serve over hot cooked rice. Pass
  suggested condiments. Makes 4 to 6 serv-
  ings.
  Note: 1½ to 2 cups cubed, cooked
  chicken may be substituted for the
  shrimp. Use 1½ cups each chicken broth
  and light cream for liquid.
  
  Back: blank
  
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  # Shrimp Ginger Curry
  
  *Makes 4 to 6 servings*
  
  ## Ingredients
  
  - 1/2 cup butter or margarine
  - 1/2 cup finely chopped onion
  - 1/2 cup finely chopped celery
  - 2 cloves garlic, minced
  - 1 1/2 to 2 Tbsp peeled, grated fresh ginger
  - 1 1/2 to 2 tsp curry powder
  - 1/3 cup flour
  - 3 cups light cream or milk
  - 2 tsp lime juice
  - 1 tsp salt
  - 1 lb medium prawns, cooked, shelled and deveined
  
  ### Condiments (for passing at table)
  
  - Dry roasted peanuts
  - Toasted coconut
  - Raisins
  - Chutney
  
  ## Instructions
  
  1. In a skillet, melt butter. Add onion, celery and garlic; sauté until tender.
  2. Add ginger, curry powder and flour; heat until bubbly.
  3. Remove from heat; stir in cream, lime juice and salt.
  4. Cook and stir over low heat until thickened.
  5. Add shrimp; heat through.
  6. Serve over hot cooked rice. Pass suggested condiments at the table.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Lime-Pineapple Fluff

  Lime-Pineapple Fluff
  
  Sugared raspberries atop add just the
  right flavor bouquet for this tangy gela-
  tin whip—
  1 No. 2 can (2½ cups) crushed
  pineapple
  • • •
  1 envelope (1 tablespoon) un-
  flavored gelatin
  ⅓ cup sugar
  Dash salt
  • • •
  ¼ cup lime juice
  • • •
  1 cup heavy cream, whipped
  Few drops green food coloring
  
  Drain pineapple and add enough
  water to syrup to make 1½ cups.
  Combine gelatin, sugar, and salt;
  add syrup. Heat and stir till gela-
  tin dissolves. Remove from heat;
  add lime juice. Chill till partially
  set; beat with rotary or electric
  beater till light and fluffy. Fold in
  drained pineapple and whipped
  cream. Tint pale green with few
  drops food coloring. Pour into 1-
  quart mold. Chill till firm. Un-
  mold. Top with additional whipped
  cream and sweetened red raspber-
  ries; or pass a bowl of thawed
  frozen raspberries (a few crystals
  Makes 6 to
  
  Back:
  remaining) for a sauce. Makes 6 to
  8 servings.
  
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  # Lime-Pineapple Fluff
  
  *Sugared raspberries atop add just the right flavor bouquet for this tangy gelatin whip—*
  
  ## Ingredients
  
  - 1 No. 2 can (2 1/2 cups) crushed pineapple
  - 1 envelope (1 Tbsp) unflavored gelatin
  - 1/3 cup sugar
  - Dash salt
  - 1/4 cup lime juice
  - 1 cup heavy cream, whipped
  - Few drops green food coloring
  
  ## Instructions
  
  1. Drain pineapple and add enough water to syrup to make 1 1/2 cups.
  2. Combine gelatin, sugar, and salt; add syrup.
  3. Heat and stir till gelatin dissolves.
  4. Remove from heat; add lime juice.
  5. Chill till partially set; beat with rotary or electric beater till light and fluffy.
  6. Fold in drained pineapple and whipped cream.
  7. Tint pale green with few drops food coloring.
  8. Pour into 1-quart mold. Chill till firm.
  9. Unmold. Top with additional whipped cream and sweetened red raspberries; or pass a bowl of thawed frozen raspberries (a few crystals remaining) for a sauce.
  
  Makes 6 to 8 servings.