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Show TRIMMED TO TEMPT . . . Leftovers on purpose! There are so many delicious ways of using leftovers, left-overs, why not call them "planned aheads"? Casseroles, meat loaves. THIS WEEK'S MENU Salmon a la Ring Buttered Peas Head Lettuce Salad French Dressing Apple Tarts, Cream Beverage Recipe Given add the milk, rice and other ingre- salads, soups and so on will do much to turn the tag ends of day-before day-before - yesterday's yester-day's dinner into mealtime "come-ons." "come-ons." The trick is not to serve the same old hash or stew dients. Fold in stiffly beaten egg whites last. Pour into a well-greased well-greased ring mold. S e t i n a pan of hot water wa-ter and bake from 30 to 40 minutes in a 350 oven. Or you may want to add leftover left-over meat or fish to your rice foundations. foun-dations. Try one or all you'll And the combinations tempting. Romantic Meat Pie. (Serves 6) A very nutritious kind of pie is this one, with crescent biscuits riding a sea oi meat, vegetables and gravy. And it's an excellent way to serve left-over meat. Almost any of the thrift cuts can be used. You'll need: 4 tablespoons fat 3 tablespoons chopped onion 2 tablespoons green pepper Vi cup diced celery 1 cup diced cooked meat 4 tablespoons flour 2 cups milk or meat stock Vt cup diced cooked carrots Slowly brown onions, pepper, celery cel-ery and cooked meat in cooking fat, stirring often. Add flour slowly, stirring constantly until brown. Add remaining ingredients. Heat thoroughly. Pour into well-greased baking dish and cover with baking powder biscuits which have been cut in crescent shapes. Bake in a hot oven (450 degrees F.) about 15 minutes, min-utes, or until biscuits are browned. Why not try this sweet potato leftover left-over which is sure to be a nit with either fish, fowl in tne same old way, but to give leftover left-over foods fresh faces with fresh recipes. Like many thrifty home-makers, home-makers, you, too, can discover the economy, both in time and money, of buying and preparing a large roast, or more than enough vegetables, vegeta-bles, with leftovers in mind. Here's a roll call of leftovers and how to fix them proof that "day-after" "day-after" foods can be not only good, but delicious! Salmon a la Ring. 4 tablespoons butter 4V4 tablespoons flour Hi cups milk Vi pimiento Vi small green pepper 2 cups flaked salmon 2 egg yolks Vi cup mayonnaise Salt and pepper to taste Melt the butter, blend in flour, add the milk and cook slowly, stirring constantly until thickened and smooth. Add green pepper and pimiento pimi-ento cut into strips. Add flaked salmon. When hot, add egg yolks which have been beaten, cook a moment, mo-ment, then fold in mayonnaise and seasonings. Heat again and blend thoroughly. Serve this mixture in the center of a rice ring which has been turned out on a serving platter plat-ter or chop plate. Garnish with the buttered peas and sprinkle with paprika. Rice Ring. Cook 1 cup of rice in 8 cups of boiling salted water. Cook rice until un-til tender and fluffy. Remove from boiling water and rinse well with cold water. Drain thoroughly. 1 cup parsley, chopped fine . 1 onion green pepper 1 cup whole milk 2 tablespoons any well-flavored cheese 4 eggs Salt and pepper to taste Beat egg yolks until thick, then or meat: Masb the potatoes and shape into -inch cakes. Sprinkle with flour and brown quickly in hot fat. Then serve. Sure, it's a big problem to figure ways of using assorted nakes and bits of yesterday's meal. But, don't eye them coldly show them the heat again. Your family will love you for it! Ham Souffle. 2 cups scalded milk 3 tablespoons butter or other fat 3 tablespoons fiour Vi cup bread crumbs Vz teaspoon salt Buttered bread crumbs 2 cups ground cooked ham 3 eggs Grated cheese Make a cream sauce of milk, fat, flour and salt. Add bread crumbs and cook 3 minutes. Add bam and egg yolks and carefully fold in whites beaten until stiff. Turn into well-greased baking pan or casserole, casse-role, spread top with buttered crumbs and sprinkle with grated cheese. Bake about 30 minutes in moderate oven (350 degrees F.). Serve at once. Meals that follow holiday feasts can be made beguiling by clever use of foods left from the feasts themselves. them-selves. Salvage leftovers from the relish tray, grind or chop them, moisten with a little salad dressing and out comes a brand new sandwich filler. Spread some between hot toasted rolls or bread slices at snack time. (Released by Western Newspaper Union.) |