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Show .-.or.-.- A Creamed Tuna in Potato Nests! (See Recipes Below) First Aid for Lunch "If only I had a good list of main dishes and desserts for company luncheons," said a friend of mine recently, "but it always seems I get stuck with things and can't think about something the girls really like." A good solution for the above problem Is to keep a card file of complete menus LYNN CHAMBERS' MENU Chicken Loaf with Mushroom Sauce Green Peas with Pearl Onions Tomato Salad Orange-Honey Rolls Beverage Lime Chiffon Pie Recipe given. and pour Into a greased loaf pan. j- r ror sucn occa- '. A sions, Be certain ! fon(ls before ,hP ) company d a I e 'y comes lnK so mtM you wiU be thor' vS'y oughly familiar with the preparation, prepara-tion, and then everything will run smoothly. If you don't want to plan the menu completely, then select just the main dish and fill in the salad and vegetable with whatever is in season. Tuna a la King In Potato Nests. (Serves 6) 2 caps milk 4 tablespoons floor 4 tablespoons butter teaspoon salt 1-16 teaspoon pepper teaspoon Worcestershire sauce 2 cups canned tuna fish 5 tablespoons chopped plmlento S cup tiny mushroom caps Scald milk in double boiler. Make a paste of the melted butter and flour and add to hot milk, stirring until thick and smooth. Add seasonings sea-sonings and cook 15 minutes. Flake tuna fish Into large pieces and mix with white sauce. Add pimlento and mushrooms. Potato Nests: Peel 4 medium- Bake in a moderate tanu-aegree oven for 35 minutes or until firm. Unmold carefully on platter and garnish with parsley. Pour mushroom mush-room sauce over loaf. Mushroom Sauce. 4 tablespoons butter 4 tablespoons flour 2 cups milk teaspoon salt Vi teaspoon paprika cup cooked or canned mushrooms Melt butter and blend with flour and seasonings. Add milk gradually gradual-ly and cook over low heat, stirring constantly, until thick and umooth. Add mushrooms and cook two minutes min-utes longer. Serve hot over chlcke loaf. Lime Chiffon Pie. m teaspoons plain unflavored gelatin H cup cold water 4 eggs, separated H teaspoon salt 1 cup sugar 4 tablespoons lime Juice Green coloring Grated rind of 1 large lime 1 cup whipping cream, whipped Baked 9-incb pie shell Soften gelatin in cold water. Place in top of double boiler, the egg yolks, Vi of the sugar, salt, lime juice and rind. Cook over boiling water until thick r sized potatoes. iut into tiny strips lengthwise. Heat in a small amount of fat but do not brown. Remove from fat, sprinkle with salt and arrange ar-range In nests inside large muffin tint. Press potatoes firmly against ; tide of pan and bottom. Bake in a hot (450-degree) oven for 15 minutes. min-utes. Serve hot tuna fish mixture in crisp, hot potato nests. Lattice Rhubarb Pie. Pastry 2 cups cut up rhubarb Flour 1 cup augar Line pie pan with pastry. Wash and peel rhubarb; cut in small pieces. Flour j pieces until they pjNiSlj Mix well and ' with lattice strips C?4jfjv2i of crusts and jii::,gii bake in a 450-degree oven for 10 minutes, then in a 425-degree oven for 30 minutes. A combination of yellow and green is attractive for working into a luncheon combination, especially when it Involves favorites like chicken and lime chiffon pie! Chicken Loaf With Mushroom Sauce. (Serves 6) 2 cups diced, cooked chicken 1 cup soft bread crumbs Ya cup chopped, cooked celery 2 tablespoons finely chopped pimlento 1 tablespoon minced parsley H teaspoon salt 34 teaspoon paprika 1 eggs, well beaten 1 cup milk I tablespoons butter or chicken fat Combine ingredients, mixing well and smooth, stir- ring constantly. tTTv"' 4 Remove from "V -Tv heat, stir In gela- W)V tin and cooL VBflfc)' When slightly V thickened, fold in V stiffly beaten egg whites to which remaining sugar has been added. Turn mixture Into baked pie shell and chill In refrigerator for one hour. Spread or flute whipped cream over top. A simpler combination than either of the two given thus far Is this one of baked tomatoes and banana tarts: Baked Stuffed Tomatoes. (Serves 6) 6 medium sized tomatoes IK cups shrimp or crab meat, flaked K cup thick cream sauce M teaspoon mustard 1 teaspoon salt Fine bread crumbs Butter Paprika Scoop out tomato centers and mix 1 half the pulp with shrimp or crab-meat, crab-meat, cream sauce and seasonings. Fill tomato shells with mixture. Cover Cov-er tops with fine bread crumbs, dot with butter and sprinkle with pap- : rlka. Bake In a hot (450-degree) oven for 20 minutes. Banana Cream Tarts. (Serves 6) 4 bananas 2 tablespoons sugar V teaspoon vanilla extract cup whipping cream 6 baked tart shells 6 tablespoons shredded coconut Fold sugar and vanilla Into ' whipped cream. Slice bananas Into ; tart shells. Cover at once with j whipped cream and garnish with coconut. Rei.ed by Wetten Newspaper urn.. LYNN SAYS: Serve Meat in Ways That Tempt Make appetizing luncheons out of leftover scalloped dishes by adding add-ing pieces of leftover meat to them. Pork with corn, beef with green beans, lamb with tomatoes, etc., are all good appetites satisflers. Veal la King takes on special glamour if it's dressed up with slivered sliv-ered almonds and mushrooms. This may be served in patty shells or a noodle ring. To make bread crumbs flavorful for use as toppings, grind them fine and brown them in meat drippings When you're serving roast pork or pork chops with dressing arid that special touch to the dressing Uaves8!"8 " Ch0PPed !plnacn When making biscuits, do some hmg different and roll the doughu in a rectangle; spread with orange marmalade and roll as for jellv rou OA and baked slices u, oiled par for pinwheel biscuits. P |