I feel like we are having a processed food week here. There is only one recipe left on the Modern Family Menus (I think, I need to double check) and it is for tomorrow, so I have been filling in with the Make it! Bake it! cookbook. It seems to be overly fond of the processed but of course that is something to love in retro food and a week of it isn’t about to kill us. I do have an idea proceeding forward after the first (oh my! That is Tuesday!) but in the meantime…one more from Make it Now Bake it Later.
I have to admit an adulthood fondness for curry. My mother would occassionally make curried fruit when I was a child for parties but it never did a lot for me then. (Love it now though) Somehow, that changed. Interestingly, as much as I like “real” curries from around the world, quirky retro American curries DO make me very happy. (particularly hot curried eggs)
This one definitely is very American in its nature. Go along with it. You can never go wrong with Cream of Mushroom soup! Even rich folks use it!
Add a bit more curry and a dash of salt if needed after heating. (says a double boiler, but if you stir constantly on low you can do it stove top, or zap it in the microwave) If you skip the refrigerate step, it is more likely that you will want to add more curry…as the refrigeration gives the curry flavor time to bloom.
Quick and Tasty!
1 can Cream of Mushroom soup
1 4-oz can mushrooms, undrained
½ tsp. Worcestshire
¼ tsp. dry mustard
½ tsp. curry powder
â…› tsp. pepper
¾ lb. fresh cooked shrimp–or 2 or 3 cans, drained and washed
½ cup slivered almonds, Toasted lightly in a little butter
Mix soup, undrained mushrooms, and seasonings.
Add shrimp. Refrigerate.
To serve, heat in top of double boiler until piping hot. Add nuts.
Serve over hot fluffy white rice – with a fruit salad.
Have plenty of chutney on hand when serving curry! Serves 4~