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Show liave Folks Over or Porch Lunch s: Let your back porch or lawn the scene of a buffet supper one these nice evenings. It is a "isurely way of entertaining e kind where you and your '.jests enjoy yourselves. s, Whether it's for a small or a rge group, you might plan the lliffet around two main dishes, le hot, one cold. A simple, thrifty iin dish to show off in a big sserole is a chipped beef and odle combination. For six serv-,t. serv-,t. gs, heat 4 ounces of cut dried i ::ef in a small amount of butter or Margarine. To this add two cups : medium cream sauce. Combine a'se beef in sauce with V2 cup of popped celery, sliced ripe olives, ,'t-ated American cheese and 2 ,ips of cooked noodles. Place in 1 baking dish and cook for 25 ginutes in a moderate oven (350 .) For your cold serving attrac-on, attrac-on, prepare a meat salad tossed i'j. a lettuce-lined wooden bowl, j tasty combination could be diced " loked ham, diced banana, pineapple, pine-apple, celery, seasoned with salt gid moistened with mayonnaise. Ornish the top with stuffed olive ices or nut meats. To fit in with both these main shes, you'll want a hot vege-yible vege-yible such as corn on the cob or :alloped corn. A peach, cottage leese salad can be quickly prewired pre-wired and is an easy serving for fuffet Include hot rolls or assorted assor-ted bread. Fudge layer cake is a fcssert that can be made ahead f time and simply served. |