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SHRIMP AND RICE SALAD Carol Moore

From 55th Wives' Cookbook - Offutt Air Force Base Omaha, Nebraska 1988 (1988).

Source and licence

From 55th Wives' Cookbook - Offutt Air Force Base Omaha, Nebraska 1988 (1988), printed page 17, digitised by the Internet Archive: https://archive.org/details/55th-wives-cookbook-offutt-afb-omaha-nebraska-1988

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. 1 ¢.
  2. cooked shrimp 1/4 c.
  3. minced onion 3 c.
  4. cooked rice 1/4 c.
  5. green pepper 1/4 c.
  6. chopped celery 1/2 tsp.
  7. salt 1/4 c.
  8. pimento 1/4 tsp.
  9. pepper 1/4 c.
  10. green olives, sliced 3 Tbsp.
  11. mayonnaise (optional) Toss together and place on lettuce greens.
  12. May be garnished with sliced tomatoes on top.
  13. CURRIED CRAB-RICE SALAD Diane Pelesh Serves 6.
  14. 1 (7 oz can or 6-8 oz.
  15. frozen) 1/4 tsp.
  16. salt crabmeat 1/8 tsp.
  17. pepper 1 1/4 c.
  18. cooked, chilled rice 1/2 tsp.
  19. curry powder 1/3 c.
  20. chopped celery 1/2 c.
  21. mayonnaise 2 green onions, chopped 6 medium tomatoes 1/4 c.
  22. sliced water chestnuts salt and pepper 1 Tbsp.
  23. lemon juice crisp lettuce 1/2 tsp.
  24. soy sauce Drain crabmeat and combine with rice, celery, onions and water chestnuts.
  25. Mix lemon juice and seasonings with mayonnaise.
  26. Add to crab and toss lightly to coat.
  27. Chill well.
  28. Place in tomato wedges and serve on crisp lettuce with hot rolls.
  29. FRUIT SALAD Arlene Semanco 1 can Mandarin oranges, 1/2 pkg.
  30. small marshmallows drained 1 can peach pie filling 1 can pineapple tidbits, drained Mix together.
  31. Just before serving, add 1-2 bananas.
  32. Keeps well for several days in the refrigerator.
  33. Great with ham.