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Show VF,R THINK of mustard with " sUl,1S beans? It's a now flavor whether they're canned, frozen or Jresh, will taste better. 'youU find If you blend a pinch of dry mustard buerminCCd serving" " 8 S3UC? jUSt bef0re You can fix leftover corn stewed, in a pudding, or perhaps in a creamy corn soup. For a more flnvorsome second appearance, try using gr0Und allspice as a season ing. It makes, a wonderful "pen-perupper." "pen-perupper." p AUspice is good too, with other vegetables such as carrots and iZ T:Just add tea ground allspice to melted butter before pouring over vegetables. S. S..ICe f rye bread- Pce a slice of "boiled" ham and a thick layer of lettuce. Top with a slice of Swiss cheese another slice of ham and more lettuce. Pour Thousand Island dressing over all. You can eat this one with a knife and fork! Serve sizzling pork saus u with mashed potatoes, cooked peas heated with undiluted cream of mushroom soup, and a crisp tossed j RECIPE OF THE WEEK Welsh Rarebit (Serves 5-6) 1 tablespoon butter or substitute 1 tablespoon flour Vt teaspoon dry mustard Vi teaspoon salt teaspoon cayenne rV teaspoon black pepper 1 cup milk 1 egg, beaten 3 cups shredded nippy cheese Melt butter in saucepan (or top part of double boiler). Remove from heat. Add flour and seasonings. season-ings. Stir until smooth. Gradually stir in milk. Cook until thickened stirring constantly. Stir in cheese and heat until melted, stirring frequently. Just before serving, stir in egg. Serve on crisp crackers cr toast triangles garnished with a sprinkle of paprika. Ever, serve sliced green peppers as an accompaniment to veal, chicken or lamb? Slice the peppers in rings about one-half inch thick. Season with salt and paprika. Then coat lightly with flour and fry until un-til tender. Scalloped potatoes are such a rib-sticking dish, you've probably wondered why they wouldn't make a main dish. Why not, if you add some sliced leftover ham, salami or bologna to the potatoes? |