OCR Text |
Show spur lyrAKE A REAL OCCASION of it when you serve the first of the season's asparagus. Cook just until tender, then toss with melted butter and lemon juice. Sprinkle with slivered, toasted almonds. Pot roast will have an exciting flavor if you add 3 teaspoons of pickling spices along with the water when you start cooking the meat. Half an hour before it's done add cup each dried apricots and prunes with teaspoon sugar. Add a fancy touch to your pears for a simple but elegant dessert: Chill the pears, drain and place a scoop of ice cream on them. Pour chocolate ice cream over them before be-fore serving. . EECIPE OF THE WEEK Hasty Chili (Serves 4-6) 1 pound ground beef 2 tablespoons drippings or lard 2 small onions, chopped 1 No. 2 size can tomatoes 1 No. 2 can kidney beans 1 teaspoon salt 1 teaspoons chili powder ys teaspoon cayenne pepper Brown beef slowly in drippings. drip-pings. Add all remaining ingredients in-gredients and cook slowly for one hour. Water may be added and seasonings adjusted to taste. A good dressing for fruit or finely shredded cabbage salads uses package cream cheese blended with Vz cup apricot whole fruit nectar added a little at a time. Then blend in 1 tablespoon lemon juice, cup mayonnaise, a little tabasco sauce and salt. ' j Thick slices of peeled banana i dipped in mayonnaise then in ! chopped walnuts make a good beginning be-ginning for a salad. Add to this ! some slices of orange and a gar-' gar-' nish of maraschino cherry. For a pretty dessert try a fruit meringue cake: cover the top of an angel food cake with drained, half can of fruit cocktail. Frost fruit and sides with meringue, bake on a cookie sheet in a hot oven for five minutes. Here's a novel apetizer course for your guest dinners: quarter canned artichoke hearts and combine com-bine with avocado balls and tiny cocktail onions. Douse liberally with spicy cocktail sauce and serve chilled. |