PRECISION INGREDIENT RECIPES

FisH AND MEAT DISHES

Shrimp Potpourri
4 tablespoons Minute Tapioca 2 tablespoons butter
4 teaspoon salt 1 cup canned peas, drained
ash of Cayenne 1 No. 1 can shrimps (1 cup)
2% cups milk, scalded 14 cup stuffed olives, chopped
1 egg, slightly beaten 24 cup celery, diced

8 buttered rounds of toast

Add Minute Tapioca, salt, and Cayenne to milk, and cook in double boiler
15 minutes, or until tapioca is clear, stirring frequently. Pour small amount of
tapioca mixture over egg, stirring vigorously. Return to double boiler and cook
5 minutes. Add butter, peas, shrimps, olives, and celery. Reheat and serve on

toast rounds. Serves 8.
Baked Oysters

1% cups milk Dash of pepper
3 tablespoons Minute Tapioca 1 cup oysters, cut in half

1 egg, slightly beaten

34 teaspoon salt :
4 tablespoons cracker crumbs, buttered

Scald milk in greased casserole in hot oven (400° F.) 15 minutes. Add Minute
Tapioca, salt, and pepper, and bake 15 minutes, or until tapioca is clear,
stirring every 5 minutes. Add oysters and egg. Cover with buttered crumbs.
Bake 15 minutes longer, or until crumbs are browned. Serves 4.

Casserole of Chicken

2 cups cooked chicken, cut in pieces lf teaspoon salt
21% tablespoonsMinuteT apioca 2 tablespoons butter
1144 cups milk or chicken stock Dash of pepper

Dash of paprika

Combine ingredients in order given. Turn into greased casserole and bake in
hot oven (400° F.) 25 minutes, stirring mixture twice during first 10 minutes of
baking. Small baking powder biscuits may be baked on top of chicken mix-
ture. Place biscuits on mixture after it has baked 10 minutes, and bake 15
minutes longer. Serves 6.

Ham and Mushroom Patties

2 tablespoons Minute Tapioca 3 tablespoons water
1% cups milk 1 cup cooked ham, diced
3 tablespoons butter Dash of paprika
14 pound mushrooms, sliced Dash of pepper

Add Minute Tapioca to milk and cook in double boiler 15 minutes, or until
tapioca is clear and slightly thickened, stirring frequently. Melt butter in skil-
let, add mushrooms and water, cover closely, and cook until mushrooms are
slightly browned. Combine mushrooms, ham, and tapioca mixture. Add
seasonings. Serve in patty shells or on toast. Serves 4.

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