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Show SX ' How to Stretch Leftover Meat I V N 8S8C J88KV sy ink! I Lixn 4 i k Al s Single cup of cooked veal or chicken combines ijuf 5 custard mixture to serve six. Green salad, rull, a S1-1-' completes nutritious lunch or dinner menu. Here's a meal for six, made out of practically nothing, and it solves a common "leftover" problem, prob-lem, too! Next time you have a small amount of cooked chicken or veal on hand, serve it up in a custard mixture for an unusual luncheon, dinner or buffet supper casserole. Remember the secret of good custard is in slow baking, so be sure the temperature of the oven is not too high. Chicken or Veal Cu" 2 cups bottled milk f crooked, dg , 1 teaspoon elun-ped pal-"-' J It teaspoon salt r.' Ii, teaspoon W"L ,able la' 1 tablespoon melteo i"' . 1 (or bacon drtppm Add bottled milk W Wuten eggs, bent un t Stir in all remnimn! ! ".grotf Tour mixture into i;idllal'.; ed custard cups or seroles. Bake in slow deg. F.) 40 to 45 inu.t- |