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Show (aJf 2boeS St A DELICIOUS WAY to serve spinach is to make a sauce by blending a tablespoon of flour into a tablespoon of butter which has been melted. Mix in cup soured cream and cook until thickened. Add to 2 cups cooked, drained spinach spin-ach and with a dash of nutmeg. Cold, cooked rice combined with crushed, drained pineapple, maraschino maras-chino cherries, whipped cream, which has been sweetened and flavored fla-vored with vanilla, makes a most delicious dessert. Having waffles? Mix equal portions por-tions of apricot jam and ham and spice with cinnamon, cloves and nutmeg. Use as a topping for piping hot waffles. RECIPE FOR THE WEEK Quick Apple Mousse (Serve 6) 2 cups Jhick, sweetened apple' sauce Yi teaspoon cinnamon j Vi pint heavy cream, whipped square bitter chocolate Blend cinnamon into apple-sauce. apple-sauce. Fold in whipped cream. Pile into one large or individual in-dividual serving dishes. Cover top with finely grated chocolate and a sprinkle of cinnamon. Chill In refrigerator several hours before be-fore serving. I An unusual stew can be made of fish, and it can be the whole of the main dish. Melt salt pork or bacon in a skillet, then alternate slices of filleted fish, thinly sliced raw potatoes po-tatoes and onion. Season each layer with salt, black pepper, parsley flakes, rosemary or oregano and celery salt. Add tomato juice to cover and simmer until tender. Sprinkle top with crisp pork or bacon pieces. A snappy relish for your pork dishes calls for freshly ground cranberries with ground raw apple. You might use the ground apple with jellied cranberry sauce, too. Flavor with salt, pepper, sugar and horseradish. Let your next batch of meat balls cook in tomato juice, and add some herbs such as marjoram or rose-i rose-i mary to the juice. If desired, add ' some rice to the meat balls and tomato juice to replace potatoes for the entree. |