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Show ' . ! r : ; Serve Baked Beans for Informal Suppers (See Recipes Below) Festive Buffet Suppers THIS JS the season for a flurry of sports activity such as football, baseball and hockey. If there are teen-aged boys and girls in your home, or if the man of the house is an enthusiast of one of the sports, LYNN CHAMBER'S MENU Baked Beans with Tomato Sauce Molasses Brown Bread with Cream Cheese Cabbage-Carrot Slaw Baked Apples Cream Cookies Beverage Recipe Given cup boiling water 1 egg 1 cup sifted flour 1 teaspoon baking soda Vi teaspoon salt Vi teaspoon cinnamon Measure bran, raisins, shortening and molasses into mixing bowl. Add hot water and stir until shortening is just melted. Add eaa and beat you're in line to be asked to serve a t least one "after the game supper." These are wonderful won-derful occasions because you need food hearty and I UciT onif! I ll well. Sift together flour, soda, salt and cinnamon; add to molasses mixture stirring only until just combined. Fill easy to prepare. The serving is even more simply done because the occasion oc-casion is so informal. Push the dining din-ing room table against the wall, or use a large buffet. A centerpiece set against the wall is nice, if it's seasonal. Then plan to cover most of the table with food, and leave a bit of space for a stack of plates, napkins and usually, a single fork for each person. Most buffet suppers of this kind can be eaten readily with a single fork. Another centerpiece uses a shallow shal-low bowl of garden flowers in a massed arrangement. Use needlepoint needle-point flower holders for the flowers, and also for attaching "penants" made small, with construction paper, pa-per, and glued to thin sticks. One menu which will certainly prove popular includes baked beans, served in a bean pot or an old-fashioned casserole af the pottery type. two greased cans (the, size used for baked beans) about full. Bake in a moderate (350F.) oven for 45 minutes. Remove from cans and serve while hot. HOT TAMALE pie is an excellent main dish for a buffet meal. With it served a salad af mixed greens and a light oil dressing. Cherry Upside Up-side Down Cake wins cheers for dessert. des-sert. Hot Tamale Fie (Serves 6) cup cornmeal lji cups water Vi teaspoon salt 1H cups evaporated milk 1 tablespoon fat 1 small onion 1 cup ground raw beef 1 cup tomatoes 1 plmiento Va. teasDoon salt Serve this with molasses bran brown bread with cream cheese, if . you like, sliced tomatoes, to-matoes, pickles, celery, and an apple crisp pudding or a Iruit cobbler cob-bler for dessert. Measure meal into heavy saucepan. sauce-pan. Add water and Vi teaspoon salt. Boil until mixture begins to thicken, thick-en, then add milk and continue boiling boil-ing 8 to 10 minutes, stirring constantly. con-stantly. Chop onion and cook slowly in fat until yellow. Add meat and cook until red color disappears, then add tomatoes, pimiento, cayenne cay-enne and ' teaspoon salt. Turn into a baking dish which has been lined with of the mush. Cover with remaining re-maining mush and bake in a moderate mod-erate (350F.) oven for 45 minutes Cherry Upside Down Cake (Makes 9-inch round) Deluxe Baked Beans (Serves 6) 1 uncooked medium ham hock (S pound) 1 No. 2 can baked beans, without with-out tomato sauce 1 large onion, peeled and chopped H cup catsup 3 tablespoons brown sugar 1 tablespoons dry mustard Yi teaspoon black pepper 1 tablespoon vinegar 1 tablespoon Worcestershire sauce 4 whole cloves 1 No. 2 can pineapple chunks Remove meat from ham bone and add to beans which may be placed right into the casserole. Stir in onion, then pour in catsup and syrup syr-up from pineapple. Sprinkle over all the brown sugar, mustard, pepper, vinegar and Worcestershire sauce. Dot four chunks of the pineapple with the cloves and reserve for last. Sink ham bone into center of the bean mixture, and arrange pineapple pine-apple around the bone. Place the pineapple with cloves on last. Cover and bake in a moderate (350F.) oven for one hour; remove cover and bake about 15 minutes longer until brown. For a crowd, multiply recipe accordingly and bake in large pans. Molasses Bran Brown Bread (Makes 2 loaves) 1 cup ready-to-eat bran cup seedless raisins 2 tablespoons shortening Vi cup pure dark molasses TOP: Vi cups well drained fresh, canned can-ned ar frozen cherries cup light corn syrup Vi teaspoon cinnamon 1 tablespoon butter CAKE: cup shortening Yi cup sugar 1 egg, beaten 1 cup sifted cake flour l'A teaspoons baking powder 14 teaspoon salt Vi cup milk 1 teaspoon vanilla Place cherries, syrup, cinnamon and butter in saucepan and simmer 10 minutes. Cool. Pour into a well-buttered well-buttered 9-inch round or square pan. Cream shortening, add sugar and egg and beat until fluffy. Sift together to-gether flour, baking powder and salt and add alternately to creamed cream-ed mixture with milk mixed with vanilla. Pour over cherries. Bake for 25 to 30 minutes in a moderate (350'F.) oven. LYNN SAYS: Refrigerate Foods To Speed Preparation If you don't want to do all your food preparation before a meal, many good things can be mixed In advance, then refrigerated until cooking or baking time. Thin batters like those for waffles waf-fles and griddlecakes can be made in advance then refrigerated, provided pro-vided they are tightly covered to prevent crusting. If desired, thin with a little milk before using. Do you have difficulty keeping the breaded coating on meats and fish when frying? Chill after breading and they'll stay on better. Yeast dough for rolls, buns or bread refrigerates well when covered, cov-ered, for several days. Store shaped or In bowls and let rise In a 90CF. oven or at room temperature before baking. Cookies will be more tender and crisp if you allow the dough to stand In the refrigerator. Or, slip well-wrapped well-wrapped dough In one of the freezing freez-ing trays If business is "rushing." |