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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 art 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 bean3 in cans can be dressed up beautifully when you have to entertain on the spot And then 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 pics, 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, cut 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. 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 chill sauce, one-fourth cup of brown sugar and heat in a casserole. 2. Mix one can of baked beans with two tablespoons chili 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. Chilled Tomato Hot Frankfurter wjL Carrot Strlp-Aspa t J Finger Rolls Cantaloupe a U Modt JtU Recipe Given 1 I i HERE ARE TRICKS toK ! canned spaghetti: a , 1. Mix one can of rpaghetti i one cup diced ham and heat. 2 : Parboil green pepperi with canned spaghetti, w J? cheese and bake until pCpperi heated and cheese melts. ! 3 Smother heated spaghetti I broiled hamburgers wrapped J ' bacon. 0 , NOW HERE'S a trick to me .K : canned chicken to make , supper or luncheon dish for pected guests: " Chicken Loaf (Serves 6-8) 2 cups cooked or canned chopped chicken 12 cup cooked chopped earroti 1 14 cups soft bread emmbi 2 tablespoons minced onion 1 tablespoon minced parsley 2 tablespoons minced eeler 1 12 teaspoons salt 31 cup milk 2 eggs Parsley for raroisli Mix together all ingredients uj pack into a well greased, one (juan,' heat-reslslant glass loaf pan. Bd in a moderate (325 degree) ovea for 40 to 45 minutes or until firm uvj slightly browned. Turn chicken W onto platter, garnish with panley and serve with creamed peas. IF THE DAY is warm, you mlgbi like to prepare some fubitanEil main dish salads to serve u tie-main tie-main course of the meaL Here ut two which will appeal to men end women as well as the youngitai' Hot Frankfurter Salad Bowl (Serves 4) 4 frankfurters 4 cups thinly sliced raw potatoes 2 12 tablespoons minced enloa 2 12 tablespoons minced ptnley 13 cup cooked leftover vegetables 13 cup well-seasoned French dressing 12 teaspoon celery seeds Salt and pepper-Simmer pepper-Simmer frankfurters in boiling water for five minutes. Remove, cut Into quarters lengthwise, thil L : : ' r 77,X ill s'AAi M-f m - j A simple but effective dessert b prepared when packaged vanin pudding is layered In tall PrM glasses with strawberry or rtsf berry preserves. Glasses sre slanted slant-ed after part of the padding b placed In them to fire a PW effect crosswise into one-inch pieces, Ck potatoes in boiling salted water ' about 10 minutes. Drain, too WW with frankfurters and remaining. Ingredients, In-gredients, adding salt and pepper taste. Serve hot Frankfurter-Macaroni Sal (Serves 4) 34 cup raw macaroni 4 cups boiling water 4 frankfurters 14 cup French dressing 2 tablespoons minced omoa 13 cup diced cucumber 1 tablespoon slivered rreea pepper ta 1 cup coarsely diced tom 14 cup salad dresslnr 12 head lettuce shredded Cook macaroni in boilM T water until tender. before macaroni is done, furters. Then drain. Benujv w furters and rinse macaroni bowl with frankfurter halves, then lengthwise and wise, then add remalnmg W ents. Chill before serving. |