Show M 11 W A n A little nest of grated american cheese will surprise the family in these fluffy potato croquettes croquet tes nourishing and filling they fit well into winter menus thrift and nutrition theres a clamor among nutrition conscious homemakers for recipes that nourish but that are inexpensive to fix expense of food has little to do with nutrition as the recipes today win will show theres good eating in them besides and the family will welcome seconds as readily as they do the more expensive foods surprise croquettes Croquet tes makes 6 6 idaho potatoes Vs cup hot milk 2 tablespoons butter salt and pepper 2 tablespoons minced parsley I 1 teaspoon grated cheese I 1 egg 1 1 teaspoon water fine dry bread crum crumbs 5 S scrub potatoes and st steam e am until tender in a small amount of water spear potatoes on fork and slip off skins mash well adding hot milk butter salt pepper parsley and onion shape large spoonfuls sufficient for a serving into croquettes croquet tes with a tablespoonful of cheese in center of each roll in fine crumbs dip in beaten egg to which 1 teaspoon water has been added then roll again in crumbs fry in deep fat degrees until brown serve at once onions are plentiful this year and make an excellent casserole with mushrooms L onion casserole supreme serves 6 45 4 5 sweet spanish onions 1 can condensed cream of mushroom soup 1 I teaspoon worcestershire sauce 34 cup grated american cheese slice onions in Vs va inch slices cover with boiling salted water 1 teaspoon to each quart cook until just j tender about 03 20 minutes pour into a large strainer 0 or r colander 11 UJ and allow ill to wl drain th thoroughly place half of onions in buttered casserole and pour va of mushroom soup which has been diluted with an equal quantity of water over them then add remaining onions and sauce and top with cheese bake in a hot oven degrees until brown on top and bubbly lentils are full of protein and can be served in place of meat especially good when cooked with salt pork flop hoppin pin john serves 5 I 1 cup lentils vt 32 cup rice lynn chambers point saving menu Harn hamburger burger deep dish pie celery curls olives toasted rusk currant jelly molded cranberry salad lemon meringue pie pid recipe given 1 quart equart water 1 teaspoon salt Ys Vs pound salt pork 2 tablespoons butter or bacon drippings droppings drip pings 1 ismall small onion va 14 teaspoon celery salt rinse lentils and rice and add water salt diced dicea pork and cook on low heat 45 minutes chop onion fine and cook until tender in butter or bacon drippings droppings drip pings add to cooked lentils and rice and stir in celery salt youve heard often enough the nutrition story on liver heres another recipe to add to your collection on this excellent meat liver with spanish beans serves 56 5 6 ayi 1 cup dried kidney beans I 1 quart cold water I 1 cup canned tomatoes wt teaspoons salt 14 teaspoon pepper I 1 bay leaf ya teas teaspoon boon powdered thyme 3 2 medium onions sliced va cup shortening vi pound thinly sliced beef liver 1 tablespoon flour wash beans soak in cold water overnight drain and measure the liquid and add enough water to pl i 6 M r m when serving vegetables try a combination of several such as above and make them the main di dish sh of the meal carrots green beans and potatoes make up the platter make three cups add again to the beans together with the next five ingredients saute onion in shortening until tender but not brown then add to the beans reserving fat cover and bring beans to a boil simmer until tender about 2 hours meanwhile dredge liver in flour and brown in shortening in which on onion ion was cooked cut liver into small thin strips and fold into the beans liver may also be mari marinated bated in french dressing for one hour before frying whether it is prepared as above or for fried or broiled liver the dressing seasons the meat thoroughly and gives it an attractive flavor A casserole that is a time as well as money saver is always a good recipe to have on hand hamburger deep dish pie serves 5 31 pound hamburger 3 teaspoons salt vt 12 cup tomato juice vi 15 cup peas 3 large potatoes diced dicea 6 small young carrots 5 small onions biscuit dough place carrots peas and potatoes pot a toes into large kettle add tomatoes and cover tightly cook about 12 minutes grease a casserole cover bottom with half of hamburger and sprinkle with half of salt add part of the cooked vegetables then hamburger salt and remaining vegetables pour vegetable juices over all cover with biscuit dough cut into biscuits and bake in a fairly hot oven degrees for 50 minutes use remaining dough if any for biscuits get gel the most from your meat get gel your meat roasting chart from kiiss lynn chambers by writing to herin care of western newspaper union south desplaines street chicago 6 ill III please send a stamped self addressed envelope for your reply released by western newspaper union |