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Show Simplicity Is Keynote When Guests Arrive For Unexpected Visit "HAVE YOU ANY SUGGESTIONS SUGGES-TIONS for serving an entire meal when visiting relatives or friends who are vacationing drop in on you unexpectedly?" asks a friend of mine. You know, this can create quite a problem because this is the season people are liable to be dropping in. Frequently it is mealtime before they leave and many women find themselves up against a problem of providing food for several more than they originally planned, and still making this attractive and good to eat The best solution to this is a well stocked pantry shelf. Have on this a number of canned meats, as well as fish and boned chicken or turkey. Keep it provided with several vegetables vege-tables that are favorites. Don't forget that spaghetti and baked beans in cans can be dressed up beautifully when you have to entertain on the spot And then LYNN CHAMBERS' MENU Chilled Tomato Juice Hot Frankfurter Salad Bowl Carrot Strip-Asparagus Salad Finger Rolls . Jelly Cantaloupe a la Mode Recipe Given HERE ARE TRICKS to use with canned spaghetti: 1. Mix one can of spaghetti with one cup diced ham and heat 2. Parboil green peppers and fill with canned spaghetti, top with cheese and bake until peppers are heated and cheese melts. 3. Smother heated spaghetti with broiled hamburgers wrapped in bacon. NOW HERE'S a trick to use with canned chicken to make a good supper or luncheon dish for unexpected unex-pected guests: Chicken Loaf (Serves 6-8) 2 cups cooked or canned chopped chicken 12 cup cooked chopped carrots 1 14 cups soft bread crumbs 2 tablespoons minced onion 1 tablespoon minced parsley 2 tablespoons minced celery 1 12 teaspoons salt 34 cup milk 2 eggs Parsley for garnish Mix together all ingredients and; pack into a well greased, one quart, heat-resistant glass loaf pan. Bake in a moderate (325 degree) oven for1 40 to 45 minutes or until firm and. slightly browned. Turn chicken loaf, onto platter, garnish with parsley and serve with creamed peas. IF THE DAY is warm, you might like to prepare some substantial: main dish salads to serve as the main course of the meaL Here are1 two which will appeal to men and women as well as the youngsters:' Hot Frankfurter Salad Bowl (Serves 4) 4 frankfurters 4 cups thinly sliced raw potatoes 2 12 tablespoons minced onion 2 12 tablespoons minced parsley 13 cup cooked leftover vegetables 13 cup well-seasoned French dressing 12 teaspoon celery seeds Salt and pepper Simmer frankfurters in boiling water for five minutes. Remove, cut into quarters lengthwise, then 1 ' 7 V, ' : i - 77777 : Not much chicken is needed to make this delicious loaf when the meat is combined with bread crumbs and seasoning. Creamed green peas are a delightful accompaniment accom-paniment to the main dish. too there are prepared puddings and canned fruits. The latter can be turned into mouth-watering salad platters and the former into pies, tarts or tasty puddings. YOU CAN USE the luncheon ham or canned ham for this dish, which is pretty as well as delicious: Grilled Ham and Asparagus (Serves 6) 6 slices toast 6 slices boiled or canned ham 112 cups milk 3 tablespoons butter 1 can asparagus 14 pound grated American cheese 3 tablespoons flour 1 teaspoon Worcestershire sauce 12 teaspoon salt Wrap two or three stalks of asparagus aspar-agus in each-slice of ham and fasten with toothpick. Place on a broiler rack for five minutes. Melt butter, blend in flour, milk and seasonings. Cook until smooth and thick, then add cheese. Place grilled ham on toast. Cover with cheese sauce and garnish with tomato slices and parsley. A GOOD DESSERT to serve with the above dish is simply made: Coconut Banana Snow (Serves 6) 3 bananas, out , in small pieces 2 teaspoons lemon juice 12 cup cream, whipped 1 egg white, stiffly beaten 12 cup powdered sugar 12 can coconut Combine bananas, sugar and lemon lem-on juice. Chill. Force through sieve. Fold fruit into egg white, then mix in lightly the whipped cream and coconut Top with additional cream, coconut and maraschino cherry if desired. g HERE ARE SOME quick things to do with a can of baked beans when you have unexpected guests walking in: 1. Mix one can of baked beans with one-fourth cup chili sauce, one-fourth cup of brown sugar and heat in a casserole. 2. Mix one can of baked beans with two tablespoons chill sauce, two tablespoons each of chopped green pepper, minced onion and celery and heat through. 3. Season one can of baked beans with three tablespoons catsup, two tablespoons brown sugar, and then fold in one can of sliced Vienna sausages. - Baked beans are excellent served as an accompaniment with cold meats, cole slaw or grilled sandwiches. A simple but effective dessert is prepared when packaged vanilla pudding Is layered in tall parfait glasses with strawberry or raspberry rasp-berry preserves. Glasses are slanted slant-ed after part of the pudding is placed in them to give a pretty effect crosswise into one-inch pieces. Cook potatoes in boiling salted water for about 10 minutes. Drain, toss lightly with frankfurters and remaining ingredients, in-gredients, adding salt and pepper to taste. Serve hot. Frankfurter-Macaroni Salad (Serves 4) 34 cup raw macaroni 4 cups boiling water 4 frankfurters . 14 cup French dressing 2 tablespoons minced onion 12 cup diced cucumber 1 tablespoon slivered green pepper 1 cup coarsely diced tomato 14 cup salad dressing 12 head lettuce shredded Cook macaroni in boiling, salted water until tender. Five minutes before macaroni is done, add frankfurters. frank-furters. Then drain. Remove frankfurters frank-furters and rinse macaroni Place in a bowl with frankfurters, cut in halves, then lengthwise and crosswise, cross-wise, then add remaining ingredients. ingredi-ents. Chill before serving. Released by WNU Featorea LYNN SAYS: Here's How to Serve Leftover Eggs, Poultry Cold mashed potatoes are dellclons when the potato Is mixed with egg yolk, butter, salt and pepper, and then deep fat fried. Egg yolks may be mixed with milk and cheese for rarebit This is served on hot toast after it has cooked until thickened. Egg yolks may be beaten with whole eggs and used for scrambled eggs, tig nogs or custard. Egg yolks may be poached by themselves (without whites), then forced through a sieve and used as garnish for salads, canapes, spinach, spin-ach, creamed fish or thick cream soups. Chicken may be minced fine and mixed with cream sauce, egg yolks and bread crumbs, then fried until crisply browned for a delicious main dish. Any white sauce may be made more colorful and nourishing by beating in leftover egg yolks. |