Evening star., 1950-07-21
GARLIC BREAD;
SHRIMP JAMBAYALA.

From Mrs. L. H., Washington.J
Garlic Bread for Mrs. E. F..
Washington: Buy q long loaf of
French bread and cut in inch-wide
pieces to the crust. Don't cut
through. Take u of a pound of
butter and let come to room tenn
perature. Mash several cloves of
garlic Il use z or 8, as we like a
heavy flavor of garlic) with a small
amount Of table salt until a very
f1ne pulp, add butter. Spread on
both sides of the cut slices and
over sides and top Of bread. Press
together and let stand until almost
ready to serve. then pop it in a
400-degree oven and let bake for
about 5 minutes. Watch. for you
do not want the top crust to be-
come too brown or hard.
Now then, let me suggest a dish
we use with this garlic bread. OF
course, it can be served plain or
with spaghetti.
Shrimp Jambayala: One-fourth
pound bacon, ! medium size onion,
chopped; green pepper, chopped; !;
mashed garlic to taste Il use S or
6 cloves, be sure to mash it, never
put garlic in whole; 2 (5-ounce)
cans of shrimp Il prefer freshly
cooked, that has been cooked with
whole pepper cornS), bay leaf and
tabasco for about 1a hour, vein, /
No. 2 can tomatoes. VI teaspoon
tabasco, " teaspoon paprika, not
sweet: " teaspoon table salt, l
cup uncooked rice. Cook bacon
until crisp, but not burned, in a
heavy skillet or pan, add onion,
green pepper and garlic. Cook
slowly until onion is golden brown.
Drain Shrimp. if using canned, and
add water to make ! and 11a cups.
Add liquid, tomatoes, tabasco, pap
rika and salt. Bring to boil.
Sprinkle rice over surface of liquid.
Cover tightly and cook until done
(about " hour). Add shrimp and
cook, covered, 5 to 10 minutes
longer You may need a little
more liquid so add. from time to
time, aaalittle hot water. This
makes 8 generous servings.
Sometime ago I was forced with
the prospect of losing the use
OF my right hand. so the doctor
advised the cutting of articles
from newspapers and magazines
to strengthen it. I have a box
filled with cutouts. Dolls, or fash
ion figures. scenes. etc.. that I
would like to give some one that
will make a scrap book, or some
shutin can pass hours of fun look
ing at or playing with. Perhaps
some shutin child. Can do?
(Fron, Mrs. o. L. S.. Washington
For Mrs. E. F.. who wanted a
recipe for garlic bread. This is
very simple and delicious.
Cut Vienna or French bread
lengthwise. Spread top of bread
with butter, rather generously, add
desired amount of finely minced
garlic Glove, sprinkle with Par
mesan cheese and paprika. Slip
into moderate oven for a few
minutes, until the spread is nicely
blended and warm.
COMMENT.
fFrom Mrs. E. H. H., Galesuille. J
I should like to comment on
the current recipes for watermelon
rind preserves. Most of them call
for the soaking of the rind in
salt or alum overnight. I have
found that putting the required
quantity of sugar over the rind
and letting it stand overnight
has the same effect of stiffening
the rind. provides sufficient LIQUID
for cooking next morning and
all the good juices are not soaked
out and discarded as with the
salt or alum method. Spices and
lemon are still good, but there is
more OF the delicate original
watermelon flavor in preserves
done this way and not so much
is needed. I hope this will be
helpful to other preservers!