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(P. 137 RSVP- JUNIOR LEAGUE OF PORTLAND)

Ingredients:

  • 1 cup green bell pepper, sliced

  • 2½ cups slivered almonds

  • 1 cup celery, diced

  • ½ cup chopped celery leaves

  • ½ cup salad oil

  • ½ cup chili sauce

  • ½ seedless raisins

  • ½ teaspoon each of thyme, curry powder, salt, pepper and cayenne

  • 1½ large bay leaves

  • ¼ cup chopped parsley

  • 1 cup almonds

  • 1 (28-ounce) can tomatoes

  • 2½ lbs shrimp, cooked

Instructions:

  1. Cook green peppers, onions, celery and celery leaves in oil until onions are transparent, not brown.

  2. Add remaining ingredients and simmer gently, stirring occasionally.

  3. Add shrimp and put into 44-quart casserole dish. Heat just before serving.

  4. Serve over rice.