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Show ' ' ' II HIHWW"j? TTTTJ ' i r. T - r.. Jv-! ' I Vv fx C 1 f V , v. r ,y A VviJrJ Let Foods Complement Each Other (See Recipes Below) Balancing Meals ONE OF THE QUESTIONS most frequently asked by homemakers is. "How can I plan balanced meals?" Fundamentals of balancing meals are really simple. Take your dinner, din-ner, for example. Use a serving of potatoes or another starchy food to go with the meat course; add to this one or two vegetables that go nicely with your chosen meat cut If you have not had a salad for lunch, this may be added to the dinner menu. If you have a heavy meal, use a fruit dessert; if the meal is light and the fruit requirement require-ment of the day has been satisfied, serve cake, pastry or cookies. That is the dinner plan. However, it also is well to bear other points In mind, so that the meal will be pleasing. First, select foods that have contrast con-trast in color, for these will make meals more interesting. We eat with our eyes first and a picture pretty plate certainly will whet the appetite. Second, serve foods that have contrasting con-trasting texture. You don't serve boiled potatoes, whitefish and cauliflower cauli-flower at a meal because they all have much the same texture. How much more interesting to serve asparagus as-paragus with the broiled fish, with crisply fried potatoes. Third, do have variety. Families have favorite dishes but they won't keep favored rating if they are served several times each week. Prepare everything you serve carefully care-fully so the family will learn to en-Joy en-Joy a variety of foods. DOES YOUR FAMILY enjoy pork chops? Did you know that they could be served with a tomato sauce to add tang to their delicate flavor? Or perhaps you'd like to stuff them with a celery-bread combination, omit potatoes and serve creamed turnips. You always can put your vegetables In the salad and balance the meal that way. Doesn't this meal sound tempting and colorful? Stuffed Pork Chops Creamed Diced Turnips Asparagus Salad Orange Muffins Tmne-Banana Whip Here are the recipes for the main dishes in the menu, and you may be certain there won't be any leftovers: left-overs: Stuffed Fork Chops Have the butcher cut a pocket In each of six thick pork chops. Make the dressing as follows: Tse 1 cup of bread crumbs and mix with 1 teaspoon salt, teaspoon Pepper, 1 tablespoon chopped parsley, yt teaspoon thyme and W cup celery, cut up and sauted In S tablespoons of fat. Moisten with 1 egg. Fill pork chops. Brown the chops In hot fat, sea-on sea-on with sprinkling of salt and Pepper, then cover and bake in moderate (350 degree) oven for one hour. The turnips are diced and cooked until tender in boiling salted water. Fresh cooked or canned, drained asparagus, as-paragus, well chilled, may be used for the salad. Use a tart dressing Use your favorite plain muffin recipe to which grated orange rind has been added. Here's the luscious dessert recipe: Banana-Prune Whip (Serves 6) 14 cup prune puree 13 cop surar 1 cup thinly sliced bananas 2 egg whites stiffly beaten 1 tablespoon lemon juice Mix together prune pulp and sugar and cook until the latter is dis- LYNN CUAMEEUS MENU Stuffed Baked Tomatoes Tossed Green Salad Sliced Cold Meat Teach Pie a la Mode Bread Butter Beverage solved, then cool. Add bananas mixed with lemon juice. Fold in beaten egg whites. Chill thoroughly. Serve in sherbet dishes garnished with more sliced bananas and cut marashino cherries. NOW LET'S PLAN another menu around an entirely different meat course. This menu has the advantage advan-tage of limiting cooking to an hour, and most of it can be done in the oven, so that you don't have to watch the proceedings: Tomato-Herb Soup Meat Loaf Baked Potatoes Yellow Waxed Beans or Zucchini Squash Beet Pickles or Tomato Salad Fresh Fruit Parfait or Apple Raisin Pie If you choose the squash and pie, these can be baked at the same time as the meat loaf and potatoes. The soup is made simply by heating heat-ing canned tomato juice with a few herbs for flavor. If you serve the soup, have the beet pickles in place of the salad. Easy Meat Loaf (Serves 6) 23 cup dry bread crumbs 1 cup milk 1 12 pounds ground beef 2 slightly beaten eggs 11 cup grated onion 1 teaspoon salt 18 teaspoon pepper 12 teaspoon sage Soak bread crumbs in milk; add other ingredients and mix well. Form Into one loaf or Individual loaves to be placed in muffin pans. Cover with piquant sauce and bake in a moderate oven 45 to 60 minutes. Piquant Sauce: Combine 3 tablespoons table-spoons brown sugar, 14 cup catsup, tt teaspoon nutmeg and 1 teaspoon dry mustard. Zucchini Squash (Serves 6) 6 medium sized succhini squash 1 cup soft bread crumbs 1 small onion, grated 1 enp tomato quarters 1 teaspoon salt 18 teaspoon pepper 1 egg, beaten 2 tablespoons bacon drippings Wash squash; cut off ends but do not peel. Cook in boiling salted wtK fr five minutcs- HaJve lengthw.se Remove pulp and com- bme al other ingredients with pulp and mi 2ucchini shclls w th Amencan of parmesan SLtes" 3 m0d"ate VGn for 30 Fresh Fruit Parfait (Serves 6 to 8) 20 marshmallows Juice of 1 lemon j cup crushed fresh raspberries 1 cup hcav7 cream whipped doubt KTshma in top of v 8dd lemonce. Cool S e" 8dd berrics- F11 nu Z r CrPam: 'ree in t"y of jutomauc refngerator about two tu?ehcIParfaitS 10 Season: Substi. pe'ehes tnCrP 'T17 ChPped Peaches for raspberries. Strawberry Parfait: Sub S it rtZ CrUShed 6trarries e "kernes m above recipe. r" b, WNU Featum. LYX SAYS: Man Colorful Meals With Those Mints A broiled ham slice or ham loaf goes well with buttered rice, sweet potato croquettes, stuffed baked potatoes po-tatoes or broiled potato slices Pork roast, either the loin or the shoulder cut, may be prepared with potatoes in one 0f the following ways: Mashed, browned, buttered scalloped cr baked. Baked squash also may be served in place of the potatoes. better th C0Ulubinati of food go Aethers"3 thCS9 syt-use Eo- or more intent. " '" Zzsazlrh shank 8nd out with "erecn 1 be rUnded carrots sfr bc.an" and glazed sauce Ve a Side dis apple |