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Show Cold Cuts Served Hot Find Favor .4 Hot cold cuts! This may sound like a contradictory statement, but there are numerous num-erous tempting ways for home-makers home-makers to serve assorted ready-to-serve meats in hot form. Reba Staggs, home economist, econo-mist, suggests broiled thick slices of liver sausage. In this manner the meat is dotted with butter or margarine, then placed in the broiler so that the top surface is two inches from the heat. The liver sausage saus-age is slowly browned on the top side, then turned over and -browned on ,the second side. Tomato halves may be heated with the slices for an attractive attrac-tive accompaniment. If the homemaker prefers she may heat the liver sausage saus-age or other ready-to-serve meats on top of her range. The slices are placed m a small amount of hot fat in a frying-pan and slowly heated. heat-ed. It is necessary to turn the slices frequently for even browning. Ready-to-serve meats may be heated with other foods in a casserole for a third tempting tempt-ing serving method. One such combination combines spiced ham and fresh or canned peaches. pea-ches. This quick combination is prepared by browning the spiced ham slices, then arranging arrang-ing them in a casserole with peach halves between the slices. sli-ces. A medium white sauce is poured over the meat and peaches pea-ches and the casserole heated in a slow oven (300 F.). Other combinations include cervelat topping scalloped potatoes or browned Vienna sausages over seasoned spaghetti. spag-hetti. Or matchlike strips of spicy salami may be heated . over au eratin green beans. |