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Show s&Li If" BY. HEltV HALE , pINEAPPLE-TOPPED meat loaf will make a special treat for the family. Grease the pan well sprinkle with brown sugar generously, gen-erously, then top with crushed pineapple. Place ham or pork meat loaf mixture in pan. Serve Inverted. Here's an easy way to make fresh mint sauce for lamb: chop mint sprigs fine and combine with two tablespoons confectioners' sugar, two tablespoons lemon juic and cup vinegar. Let stand for several hours before serving. Serve mustard sauce with ham, or with roast beef leftovers. To make it easily simply add prepared pre-pared mustard to medium thick white sauce. Rice mounds are an attractive accompaniment to veal dinners. Place a spoonful of jelly in the bot- RECIPE OF THE WEEK Praline Cookies (Makes 3C) cup butter IVz cups brown sugar 1 egg 1 cups sifted flour 1 teaspoon vanilla 1 cup pecans Oream butter and add sugar; cream thoroughly. Add egg and beat until fluffy. Add flour, vanilla and chopped nuts. Mix well. Shape into balls the size of hickory nuts, place on buttered but-tered cookie sheet and flatten out to about 18 of an Inch In thickness. Bake in a moderate (375) oven for 12 minutes or until nicely browned. torn of greased custard cups, then fill with hot, cooked rice. Let stand for a few minutes, then un-mold un-mold on meat platter. A hearty hot sandwich for snack lovers uses apple sauce spread on toast. Top the sauce with fried pork sausages and then a slice of American cheese. Broil until cheese is melted. Serve hot. Don't let lunchbox sandwich Ideas get dull. Grind some thur-Inger thur-Inger sausage with hard-cooked eggs and add chopped celery, sweet pickle and mayonnaise. It'i delicious on rye bread. Tint apples quickly for a meat garnish or salad by melting some red jelly. Add some red food coloring color-ing to it. then add peeled small apples and baste with syrup until they are colored as desired. |