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ENJOY THE SEAFOOD SHAPES OF CHRISTMAS 



Christmas is a time for sharing--for entertaining- 

 tempting seafood buffet? 



-so why not share your Joys with family and friends with a taste- 



The United States Department of the Interior's BCF home economists had your busy holiday schedule in mind when 

 they planned this festive seafood buffet. Most of the preparation can be done early in the day, leaving you tree of last 

 minute hurrying. You'll feel like a guest at your own party! 



Christmas has many shapes. For easy elegance 

 on your holiday buffet try the seafood shapes of 

 Christmas. 



Christmas is a Seafood Star ! A variety of ready- 

 in-a-minute shrimp, pickled herring, chunks of lob- 

 ster or crab meat, Maine sardines, and rolled lox 

 adorn the five points of the styrofoam star to make 

 a sparkling seafood sizzler for any party. Decorate 

 the star with colorful ribbon and tape and center with 

 a bowl of your favorite seafood sauce. 



Christmas is a Seafood Ring ! Festive Crab- 

 Avocado Salad makes a taste -tempting ring with the 

 smooth yuletide green of avocado, the zest of sour 

 cream, a wisp of lemon, and the savory goodness of 

 crab meat. Make it the day before --and all you have 

 to do at party time is unmold and garnish with addi- 

 tional crab meat and salad greens. 



Christmas is a Seafood Tree ! Smoked Yule Tree 

 is a surprise tree because its snowy boughs are made 

 of smoked fish and cream cheese. Whip the cheese 

 and seasonings together until smooth and fluffy; add 

 the flaked fish and create your own Christmas tree. 

 Trim with red pimiento stars and chopped parsley. 

 Yule love it! 



FESTIVE CRAB-AVOCADO SALAD 



SMOKED nSH YULE TREE 



1 pound crab meat, fresh, 

 frozen, or pasteurized 

 or 



3 cans (6-2 or 7^ ounces each) 

 crab meat 



1 tablespoon unflavored 



gelatine 

 ^ cup cold water 



2 packages (3 ounces each) 



lemon-flavored gelatin 

 2 cups boiling water 



2 cup cold water 



2 tablespoons lemon juice 



2^ teaspoon salt 



6 drops liquid hot pepper sauce 



1^-cups mashed avocado 



~ cup sour cream 



1 



■3 cup mayonnaise or 



salad dressing 



Salad greens 



1 pound smoked whitefish or 



other smoked fish 



2 packages (8 ounces each) 



cream cheese, softened 

 2 tablespoons lemon juice 

 1-3 tablespoons Worchestershire 



sauce 

 4 drops liquid hot pepper sauce 



1 can (4 ounces) whole 



pimientos 

 1 styrofoam cone, 9 inches 



high 

 1 styrofoam square, 6x6x1 



inch 

 Plastic film 

 X cup chopped parsley 

 Assorted crackers 



Thaw frozen crab meat. Drain crab meat. Remove any 

 remaining shell or cartilage. Cut crab meat into j inch 

 pieces. Sprinkle unflavored gelatine on cold water to soften. 

 Dissolve lemon -flavored gelatin inboiling water in a4 quart 

 bowl. Add unflavored gelatine and stir until dissolved. Add 

 cold water, lemon juice, salt and liquid hot pepper sauce; 

 mix thoroughly. Chill until slightly thickened. Add avocado, 

 sour cream, and mayoimaise. Beat with a rotary beater 

 until smooth. Stir in the crab meat. Pour into a Ij quart 

 turban mold or 12 individual molds, | cup each. Chill over- 

 night. Unmold on serving plate. Garnish with salad greens. 

 Serves 12. 



Remove skin and bones from fish. Flake the fish. Com- 

 bine cheese and seasonings and whip until smooth and fluffy. 

 Stir in the fish. Cut pimento into small stars. Place cone 

 in the center of the s tyr of oa m square and draw a circle 

 around the base of the cone. Cut out circle and round off 

 the corners of the square. Cover cone and base with plastic 

 film. Insert cone in the base. Spread fish mixture over 

 cone and base to resemble Christmas tree. Sprinkle fish 

 mixture with parsely and decorate with pi m i e nt o stars. 

 Chill. Serve with assorted crackers. Makes approximately 

 82 cups dip. 



