OCR Text |
Show LYNN CHAMBERS' MENU Liver Loaf Tiny Pickled Beets Peanut Muffins Fresh Pineapple-Banana Salad Lemon Crumb Crunch Beverage Recipes Given Contrasting Flavors, Textures Will Keep Menus Interesting n MEAL THAT'S LIVELY with color, exciting because of some soft foods, some crisp and crunchy, some tart and spicy while others have a subtle sweetness can keep appetite Interest high. Homemakers who want to keep their families looking forward to mealtime no matter what the weather weath-er plan menus with such rules In Mi ";rl mind. Consequently Conse-quently menus never become dull, and it's easy to have nutritionally nu-tritionally adequate ade-quate foods not only served but eaten also. It's fun to see what ingenuity can be used in combining foods for interesting in-teresting menus. Here's a broiled cheese and rice combination that is proud to appear at any dinner table after a quick trip to the broiler. broil-er. Dessert and salad courses are combined in one with a watermelon salad bowl, which offers fresh fruit with Its crisp texture, an excellent contrast to the soft-textured foods of the main dish. Broiled Cheese-Rice Platter (Serves 4) V,i cups cooked rice 1 cup chopped, cooked, drained spinach 1 cups cheese sauce 4 slices tomato Arrange rice on 10-inch oven platter. plat-ter. Pour half of cheese sauce over You may serve a half watermelon water-melon filled with pineapple, blueberries and melon balls as a salad-dessert for dinner, or as a main course salad for a luncheon. lunch-eon. Fresh fruit flavors and colors col-ors in this type of salad offer cool satisfaction for warm day meals. LIVER LOAF is a nutritious menu brightener made of ground liver seasoned with a sly hint of onion and blended with egg and milk to come out of the oven a smoothly-satisfying meat loaf. Serve with pickled baby beets and peanut muffins for a menu that's thrifty and properly contrasted. Liver Loaf (serves b) 1 pound liver 3 cups enriched bread cubes 1 cup milk 1 teaspoons salt Y teaspoon pepper 2 tablespoons minced onion 2 eggs 4 tablespoons melted shortening shorten-ing Pour enough boiling water to cover cov-er over liver and let stand for 10 minutes. Remove from hot water and put through meat grinder, or rice, cover witn spmacn. our remaining re-maining cheese sauce over spinach. Place slices of tomato on top. Bake in a hot (450F.) oven, about 10 minutes min-utes or until heated. Broil, 4 inches from heat, until cheese is lightly browned, about 2 minutes. Watermelon Bowl Salad watermelon 2 cups cantaloupe balls 1 cup pineapple wedges 1 cup blueberries Cream cheese French or other salad dressing. dress-ing. With a ball cutter, remove the center from half of a short, thick watermelon. Toss the watermelon balls together with the cantaloupe balls, pineapple wedges and blueberries. blue-berries. Place the watermelon bowl cut into small cubes with scissors. scis-sors. Pour milk over bread cubes and let stand for 5 minutes. Add salt, pepper, onion, on-ion, beaten eggs, on green leaves on a round chop plate and fill it with mixed fruit. Around the base of the melon, arrange ar-range groups of shortening and liver. Mix thoroughly. thorough-ly. Pour into greased, paper-lined pan. Bake in a moderate (350F.) oven for 1 hour. Peanut muffins can be made by adding 1 cup chopped peanuts to your favorite recipe or muffin mix. Sour Cream Dressing (Makes 2 cups) 1 efg yolk 2 tablespoons sugar 1 tablespoon flour teaspoon salt teaspoon dry mustard teaspoon paprika Y cup water V cup vinegar 1 tablespoon butter cream cheese cubes. Serve with French or other dressing. . A MENU THAT MATCHES the season and is full of contrast in texture and color is a broiled crab-meat crab-meat and tomato sandwich. Pair this with green cabbage salad put together with sour cream dressing. A tangy lemon dessert completes the menu: Broiled Crabmeat-Tomato Sandwich (Serves 4) 8 buttered slices of bread (crusts removed) 1 6-ounce can crabmeat 2 medium tomatoes Cheese sauce Place one slice of bread in the bottom of each individual casserole dish. Spread with flaked crabmeat. Top with tomato slice and another slice of bread. Pour hot cheese sauce over each sandwich. Place under broil and broil for 7 to 10 minutes or until bread is heated through and nicely browned. Serve immediately. a cup Buurea cream Beat egg yolk with spoon in top part of double boiler. Mix dry Ingredients In-gredients and add to egg yolk. Mix well. Add water, then vinegar and cook over hot water until thick, stirring constantly. Add butter. Chill. Fold in soured cream just before be-fore serving. This is excellent for shredded green cabbage. Lemon Crumb Crunch (Serves 9) 'A cup sugar 2 tablespoons enriched flour teaspoon salt 1 cup hot water 2 eggs, well beaten H cup lemon juice 1H teaspoons grated lemon rind Combine sugar, flour and salt. Add water and mix well. Cook over hot water until thick, stirring constantly. constant-ly. Remove from heat. Stir In a small amount of hot mixture into eggs. Add to remaining hot mixture. Cook over hot water 2 minutes, stirring stir-ring constantly. Add lemon juice and rind and continue cooking for 1 minute. min-ute. Remove from heat. Cool. Pour over layers of Crumb Crunch: Mix H cup shortening and 1 cup brown sugar. Add 1 cup enriched flour, teaspoon salt, 1 cup wheat cereal flakes and cup shredded coconut. Place of crumb mixture In greased 8-inch square pan. Pour over filling. Toy with remaining crumb mixture. Bake in a moderate (350F.) oven for 40 minutes. Serve cold with whipped cream. Liver Loaf slices nicely and has an interesting texture, as well as good color contrast when teamed with tiny pickled beets. Any type of liver may be used for this richly nutritious and appetite-satisfying main dish. LYNN SATS: Here are Foods For Out-of-Doors When you're eating out, fix ka-bobs, ka-bobs, those tempting tidbits on skewers. Cook them over coals, or broil them in the oven before bringing bring-ing out to eat Sausage makes a tasty kabob when you form the meat into balls and alternate with chunks of apples and cubes of .onion. Oysters rolled in bacon make an excellent first or main course when they're broiled on skewers. Ham kabobs may be alternated with apple chunks and tomatoes. If you prefer, alternate ham cubes with tomatoes, mushrooms and pineapple pine-apple chunks. For the he-man, try beef cubes, alternated with mushroom caps and potato' chunks. Beef or lamb cubes may also be alternated with onions and tomatoes. Barbecue sauce may be brushed over kabobs before broiling. A simple sim-ple sauce includes H cup chili sauce, V cup lemon juice, 2 teaspoons each grated onion and prepared mustard. |