SHRIMP URZINA

114 cups white sauce, made with half
cream and half milk

14 Ib. fresh or canned shrimps

4 lb. mushrooms sliced and fried in
butter

1 can pimento, cut in strips
14 cup diced celery
12 cup grated cheese (optional)

SAUCE
3 tablespoons butter
3 tablespoons flour
142 cups top milk
Y2 teaspoon salt and pepper
Add all ingredients to sauce. Keep hot
over hot water, and serve in patty shells
or on toast.
Note: Crabmeat or chicken may be used
in place of shrimps.
—MILDRED BROWN

TUNA CASSEROLE

2 7-0z. cans tuna fish

2 tablespoons oil from canned tuna

2 tablespoons flour

12 teaspoon salt
Speck pepper

2 cups milk

4 cup sherry or

2 teaspoons Worcestershire sauce

1 cup potato chips, broken up, about
242 ounces

Drain oil from tuna, and measure 2
tablespoons into top of double boiler.
Stir in flour, salt and pepper. When
blended and smooth, add milk gradually,
while stirring, and cook over boiling
water until smooth and thickened, stir-
ring constantly. Then add sherry. Cover
the bottom of a 14% quart casserole with
Y% cup potato chips. Top with 4 of the
flaked tuna, then 4 of the sauce. Repeat
making 3 layers in all; then sprinkle re-
maining potato chips on top. Bake, cov-
ered, in a moderately hot oven 375° F.
for 20 minutes. Uncover, and bake 10
minutes longer or until brown. Serves 4.

—HEATHER ROBERTS

SAUCE FOR SHRIMP

COCKTAIL

1 cup ketchup
4 teaspoons vinegar
4 cup lemon juice
1 teaspoon salt
114 teaspoon horseradish (this can be
bought in dry powder form)
Dash pepper
2 teaspoons Worcestershire sauce

Mix well and marinate with shrimps.

Serves 12.
—WyYN HAMILTON

TUNA FISH CASSEROLE

4 tablespoon flour
4 tablespoons butter
24% cups milk
4 oz. package potato chips
12 cup mushrooms
Make white sauce with first 3 ingredients.
Flake the tuna fish, slice and slightly
brown the mushrooms and crush the
potato chips. Combine fish, mushrooms
and % of the chips with the cream
sauce; add salt if necessary. Bake in
buttered casserole, and sprinkle with re-
maining chips. Bake 30 minutes at 350° F.

—ELVA DENNIS

TUNA LUNCHEON DISH

1 can tuna fish
Chopped parsley
Dash of paprika
14 green pepper, ground
Flake the tuna; add the balance of in-
gredients and place in flat dish. Make
baking powder biscuits and a good cream
sauce. Cover fish mixture with sauce,

place biscuits on top, and bake at 375° F.

until biscuits are done.
—MILDRED BROWN

FISH COCKTAIL SAUCE

14 cup catsup or chili sauce

2 teaspoons lemon juice

1 teaspoon grated onion

2 tablespoons finely chopped chives
1 tablespoon finely chopped celery
2 teaspoons well drained horseradish
14 cup mayonnaise

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Combine ingredients and chill. Serve
with seafood cocktails. Sufficient for 6
or 8 servings.

—ANN GARRETT

BARBECUED OYSTERS

Shell and drain the oysters, season with
salt and pepper. Wrap each oyster in a
strip of bacon and secure the wrapping
with wooden toothpicks. Rack the
“blanketed” oysters in one of _ those
hinged, double wire racks (grandma
called hers a toaster) that are so indis-
pensable in barbecuing chops and the
like. Barbecue them quickly over a
hot, glowing bed of coals, turning often.
As soon as the bacon has “sizzled” to
your fancy, your barbecued oysters are
done. ‘This recipe is good if you use
the steamed, canned oysters. Serve them
with sliced lemon, a little drawn butter,
Al sauce and ‘Tabasco.
—PEARL LONG