Show f r W I ft t i w 4 p J J Y Ij W N z 1 fr- fr frY J L H NN P Feature Frankfurters Sauerkraut for Economy Sec Recipe Below Be Wise Budget Vise Meals leals JF TF YOUVE YOU'VE BEEN CASTING long and serious looks at the food budget and decided its it's time to do something about it heres here's first hand help for tor you in the way of economical economical eco eco- main dishes Its It's an In easy matter to keep enough calories in the diet even when youre you're trimming the budget but sometimes its it's difficult dif dit- dif dif- to keep food tood k values and appetite appetite appe appe- tite Ute appeal high These dishes are s. s guaranteed t o 0 oz z please you on all counts because they're specially planned S S SD D DONT DON'T ONT SKIP MEAT entirely extend extend ex ex- tend wisely with vegetables fortify casseroles with priced low-priced cheese to add nutrients These are tips to follow Collow whether you use these recipes or convert your own for tor priced economy-priced dishes Kraut and Frankfurter Dinner Serves 4 1 No 2 26 24 size can sauerkraut Yz 4 cup melted bacon fat 1 tablespoon caraway seeds J 4 teaspoon salt salti i teaspoon pepper 1 cup buttered small bread cubes toasted 2 cups hot cooked peas 6 boiled or broiled frankfurters Place sauerkraut in a saucepan and heat through Remove from heat add bacon fat caraway seeds salt pepper and bread cubes and mix well Turn Thra out onto a chop I pIa plate te Arrange peas and frankfurters frankfurters frankfurters frank frank- on top Chicken Shortcakes Serves 9 Vi cup chicken fat at or part butter butler cup flour 2 cups milk 2 cups chicken broth H i 11 teaspoons salt Dash of or pepper paprika 2 cups diced chicken cooked or canned 2 hard-cooked hard eggs diced 2 tablespoons chopped pimiento Corn bread Melt fat in saucepan over high heat Blend in flour lour stir until smooth A Add d d dr J liquid s slowly low 1 y r 1 stirring constant constant- 5 ly When mixture begins to steam reduce heat to JT VZ 4 low Can Continue tin u e cooking and stirring stirring stir stir- ring until thick thick- ened Add seasonings Add diced chicken cn hard-cooked hard eggs and pimiento to sauce Heat thoroughly Split squares of corn bread and serve the creamed chicken mixture I In En 1 the middle Corn Bread Serves 9 1 cup eup sifted flour 3 teaspoons baking powder 1 teaspoon salt 3 tablespoons sugar suar 1 cup yellow corn meal 1 1 egg beaten slightly 1 cup milk W 14 cup melted shortening Sin Silt flour baking powder salt and md sugar together Add corn meal mealand mealand mealand and mix thoroughly Combine beaten beat belt en egg milk and shortening and add to flour mixture Stir just enough to moisten dry ingredients do not beat Turn rn into greased 8 x 8 x Inch 2 square pan Bake in a I LYNN C CHAMBERS CHAMBERS' MENU l Quick Baked Bean Casserole Tomato-Cucumber Tomato Salad French Dressing Toasted French Bread Fresh Oranges and Bananas Chocolate Drop Cookies Beverage Recipe Given hot oven for Cor about 25 min mm- utes Cut in squares and serve hot Macaroni Medley Serves 4 1 tablespoon salt sail 3 quarts boiling bolling water 8 ounces elbow macaroni 2 tablespoons minced onion J 4 cup sliced celery 4 tablespoons butter or margarine margarine mar mar- garine 4 tablespoons flour nour 2 cups chicken bouillon 1 cups cooked chicken cut cot In pieces Cs 1 cup cap cooked ham bam cut In strips Add salt to rapidly boiling water and gradually add macaroni so that water continues to boil Cook uncovered uncovered uncovered un un- un- un covered stirring occasionally until tender drain in colander Line bottom bottom bot bot- tom torn and sides of greased baking dish with macaroni Dot with butter butter butter but but- ter and place in hot oven until until un un- til tu slightly browned if desired Saute onion and celery in butter or margarine until tender Sprinkle in flour blend well Gradually stir in bouillon and continue to cook until thickened and smooth Add chicken and part of the ham Pour into center of at baking dish and top with remaining strips of ham Quick Baked Bean Casserole Serves S 6 6 3 1 cup cop sliced onion 2 tablespoons fat rat 1 ounce 3 can deviled ham 1 tablespoon prepared mustard 2 tablespoons molasses 14 4 teaspoon salt 2 No 2 cans 2 2 cups pork and beans 1 cup cop well-drained well canned tomatoes Cook onion In hot fat until golden Combine remaining ingredients except ex- ex c e p t tomatoes Alternate layers of bean mixture and 0 onion n fl I Ion 0 n and tomato toma to slices in i-i i greased 1 quart casserole Bake Belke in moderate oven 30 minutes Spanish Rice with Tongue Serves 8 6 1 cup chopped onion 1 l' l Ya cups chopped celery 2 cloves garlic crushed 3 tablespoons fat rat 1 No 2 24 can 3 3 cups tomatoes 1 teaspoon salt teaspoon pepper 1 tablespoons brown sugar suar 1 ounce 8 package American cheese diced 3 cups cops cooked rice 3 cups cubed smoked cooked tongue 1 ounce 3 can broiled mushrooms mushrooms mush mush- rooms sliced d Cook onion celery and garlic in hot fat tat until golden Add tomatoes and simmer over low heat until thickened about one hour Add seasonings seasonings seasonings sea sea- and sugar Add cheese stir until melted Add remaining in in- Bake in greased quart 2 casserole in slow oven about one hour bour Top with ripe olives I |