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MINCEMEAT JELLY ROLL

3 eggs 1 cup Robin Hood Pre-Sifted
1 cup sugar All Purpose Flour

1 cup water 1 tsp. baking powder
1 tsp. vanilla Y tsp. salt

PREHEAT oven to 375°F.

BEAT eggs with electric mixer (high speed) until thick and light coloured
(about 5 minutes). Add sugar gradually. Continue to beat until light and
fluffy. Add water and vanilla. Mix well.

MEASURE flour (without sifting) onto square of waxed paper. Add baking
powder and salt. Stir well to blend.

ADD blended dry ingredients to egg mixture with electric mixer (low speed).
Pour into greased, waxed paper-lined 10 x 15-inch jelly roll pan.

BAKE at 375°F. for 12-15 minutes. Do not overbake.

LOOSEN edges and turn out of pan immediately onto tea towel sprinkled with
powdered sugar. Remove waxed paper. Trim rough edges from cake. Roll up
carefully in tea towel, starting roll with 15-inch side instead of the 10-inch
side. Cool on rack.

UNROLL cooled cake. Spread evenly with Mincemeat Filling. Roll up care-
fully and chill until ready to serve. Cut roll into 16 slices and arrange on
platter around base of Egg Nog Custard.

YIELD: —16 slices.

MINCEMEAT FILLING

2 tbsps. cornstarch 114 cups mincemeat
1 tbsp. sugar

MIX cornstarch and sugar and combine with mincemeat in saucepan. Cook
over medium heat, stirring constantly, until thickened, 3-5 minutes. Cool.

SEAFOOD ELEGANTE

YZ cup butter 2 (10 oz.) cans button
34 cup Robin Hood Pre-Sifted mushrooms, drained
All Purpose Flour 2 tbsps. butter
2 tsps. salt 1 Ib. scallops, fresh or frozen
4 cups milk (thawed)
3 tbsps. tomato paste 2 (5 oz.) cans lobster, drained
1 tbsp. lemon juice and cut up
2 tsps. Worcestershire Sauce 2 (5 oz.) cans cleaned shrimp,
drained

MELT butter in large cooking pot. Add flour (not sifted) and salt. Mix well.
Stir in milk gradually. Cook over medium heat, stirring constantly, until
sauce thickens. Add tomato paste, lemon juice and Worcestershire Sauce.
Blend with rotary beater. Reduce heat.

SAUTE mushrooms in 2 tbsps. butter until golden brown.

WASH scallops and cook 5 minutes in small amount of boiling water. Drain.
If large scallops are used cut in half.

ADD mushrooms, scallops, lobster and shrimp to cream sauce. Heat through,
about 5 minutes. Serve in casserole or in chafing dish over hot water.

Note: This dish can be made early in day or day ahead and reheated.
YIELD: —12 servings.

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