Gourmet Gorner ORANGE PANCAKES 3/4 c. canned milk 1 egg 1/4 c. frozen orange juice lc. pancake mi x Combine milk, egg, orange juice. Add pancake flour, mix lightly. Syrup 1/3 c. butter lc. suggar 1/4 c. (2 oz.) frozen juice. Heat to boiling - stiring often. zx & & HOT SHRIMP BOUCHEES 1/2 c. flour (regular or instant) 1/2 c. water 1/2 tsp. salt 1/4 c. shortening 2 eggs Bring water, salt and shortening to a boil in small saucepan. Add flour all at once. Cook and stir until mixture is smooth, leaves sides of pan and forms a ball. Remove from heat. Cool slightly. Add eggs, one at a time, beating well after each addition. Drop mixture by rounded measuring teaspoonfuls onto greased baking sheets. Bake at 450 for 15 minutes, then reduce heat to 350 and bake 10 minutes longer. Cool. ( 2-1/2 doz.) Filline ew SS 4-1/2 oz. cans shrimp, drained tbsp. finely chopped onfon thsp. chopped green peprer thsp. chopped pimento: c. grated strong cheddar cheese can celery soup =m YY ry —/M 1/4 c. mavonnaise salt and pepper to taste Grated Parmesan cheese Paprika. Ne-vein shrimp if necessary. Chop coarsely and place in mixing bowl. Add remaining ingredients except Parmesan cheese and paprika. Mix lightly. Cut tops off bouchees and discard. Fill shells with shrimp mixture, Sprinkle with a little cheese and a dash of paprika. Bake at 350 for 15-18 minutes. Serve hot. CLAM DIP 1 sm. can chopped clams 4 tbsp. mayonnaise 1 tbsp. lemon juice salt Tabasco sauce 2 (3 oz. ) packages cream cheese 1 tbsp. chopped chives 1 tbsp. olives Drain the clams. Mix the mayonnaise and lemon juice, season with salt and Tabasco, Mash cheese with fork, then mix thoroughly with mayonnaise. Add the chives, olives, and clams to the mayonnaise and cheese and beat until well blended. Chill before serving. Serve with thin fingers of toast or potato chips. Pouce Coune Pete told us that there was a farmer in the Peace Piver countr: who had so much o7.l on hie farm that when the natatner rere hamverted thay all came up French fered. a a 4