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Show For a porch supper on the Fourth of July you can plan this "patriotic" onion pie which fits into the color scheme of things with Its rich red color. The pie has a crumb crust and a filling of canned tomato sauce, onions and cheese. LYNN CHAMBERS' MENU Chicken Baked in Milk Baked Potatoes Peas with Mushrooms Hot Rolls Grated Carrot-Pineapple Salad Fudge Sundae 'Star Cookies Recipe Given Plan Colorful Menus, Easily Prepared Food For Holiday Occasions HOLIDAYS are often hard on mother because there is not only the whole family home for ..... all meals, but also guests which ...fflfr ? :-; Tv$a may number sev-JjR sev-JjR eral. Consequent-$ Consequent-$ )ly. the lady of the i- ' fl 1 house is so busy fky with food prepara----Jjl tion and consequent conse-quent clean-up activities that she never has a holiday at all. If you're planning to celebrate Independence Day at home, use some of these simple suggestions for meals. The colors and other suggestions sug-gestions are in keeping with the theme of the day, but the food is kept simple by day-before preparation, prep-aration, and by very easy last-minute last-minute undertaking. Weather permitting, serve supper sup-per outdoors, and save getting formal for-mal about the service as is usually the custom in the dining room. You may use colorful paper plates and napkins, too, thus eliminating much of the dish washing that always comes after eating. IF you want to serve barbecued frankfurters for a garden supper, sup-per, these may be used In the following fol-lowing simple menu: 1 Barbecued Frankfurters ' Picnic Salad Corn on the Cob Rolls Butter Mustard Relish Fresh Fruit or Berries Cookies Beverage Bake the frankfurters In an oven with the sauce, or place them in a skillet 80 they can be cooked Cv with the sauce on Y Y an outside grill. li The menu re- .SJg?- quires little other 4S5S preparation ex- Barbecued Frankfurters (Makes 6 rolls) 6 frankfurters 6 roUs 1 tablespoon butter cup chopped onion 1 teaspoon paprika Vi teaspoon pepper 4 teaspoons sugar 1 teaspoon mustard 4 teaspoons Worcestershire sauce teaspoon tabasco sauce V cup catsup 3 tablespoons vinegar Melt butter, add onion and cook until clear. Add dry seasonings, sauces, catsup and vinegar. Cut a three-inch slit in each frankfurter and place them in a baking dish, slit side up. Pour sauce over them and bake in a moderate (350) oven for 20 minutes. Place In split, with green onions, if desired. Serve extra sauce separately, if desired. Picnic Salad (Serves 6) m m HERE'S an easily prepared menu which may be started the day before: Tomato Onion Pie Celery Curls Carrot Sticks Black Olives Tutti Fruitti Salad Ice Cream Cookies Lemonade How to do: Prepare celery and carrots the day before and refrigerate. refrig-erate. Place olives to chill. Prepare Pre-pare salad and place in freezing trays. Make cookies and make or buy the ice cream. An hour or so before dinner, prepare the tomato onion pie, and while it bakes, set the table on garden or porch. Tomato Onion Pie (Serves 4-6) l'a cups crisp cracker crumbs cup melted butter 2!j cups thinly sliced onion 2 tablespoons butter l!a cups canned tomato sauce 3 eggs, slightly beaten pound sharp American cheese 1 teaspoon salt Y teaspoon pepper Mix crumbs and cup butter. Press into nine-inch pie plate to form crust. Bake in a moderate oven (350) for ten minutes. Fry onions in two tablespoons butter until lightly browned. Bring JHl. canned tomato J-ZjJ sauce to a boil, fywj Remove from heat and add cheese. YTfy stir wcl1- Add S4 V eggs slowly t o tomato mixture. Add salt and pepper. Pour over onions which have been placed In the crumb crust and bake in slow (325) oven about 45 minutes or until set. Tutti Fruitti Salad (Serves 6) cup shredded coconut 1 cup maraschino cherries, halved I oranges, sectioned and diced 1 enp crushed pineapple, drained I bananas, diced 1 cup whipping cream H cup mayonnaise Toss together coconut and fruits. Chill and fold in cream which has been whipped. Fold in mayonnaise. Freeze until firm in refrigerator trays. Serve on lettuce cups. 4 cups cubed, cooked potatoes H cup chopped green onion cup diced celery 1 teaspoon salt Yt teaspoon pepper 6 hard-cooked eggs, sliced cup mayonnaise 2 cups grated carrot Combine potatoes, onioni, celery and seasonings. Add eggs and may-onnaise. may-onnaise. Toss lightly with carrots, chill and serve with greens. JJERE axe some cookies which will be appropriate for the holiday: Orange Sugar Tarts (Makes 5 dozen) K cup butter or substitute 1 cup sugar 1 egg Vt cup bran 3 cups sifted flour 3!4 teaspoons baking powder ?4 teaspoon salt H cup orange Juice 2 teaspoons grated orane rind Colored Sugar anHIerdbUt!e! SUg8r Unt" ght Add egg and bt well Add bran and blend. Sift flour to. getter - with baking powder and sal ; add to first mixture alternated wth orange juice. Stir in 0r3 , ,! nnd. chm RoU out Inch thickness, working with . in the remamder chilled Cut into star shapes with floured cut ter; sprinkle with colored sugS and bake on a greased baking shoe in a moderately hot (375t " about 10 minutes 0ven t 'lfssM I Whatever your menu plans for the holiday, you'll want to have plenty of cookir to serve with fruit or ice cream for snacks and dessert. Make them appropriate by having star shapes and rectangles with stripes, as pictured. LYNN SAYS: Flavor Tricks Improve Simple Dishes Grated horseradish added to hollandaise sauce will win you many compliments when served with fish, baked, boiled or fried. Mix strained honey with butter and heat. You couldn't have anything any-thing better for waffles, pancakes or French toast. Introduce flavor to waffles by adding a tablespoon or two of molasses mo-lasses to the batter just before baking. Orange marm7iadeiraT7TH Broccoli looks good and i, tistv "ced, hardUceorokeddegEgarn,Sh g-;e sv:TwVrinss 'he driPplngs, hTnmtUhicrmS in flour and add mi k Thi n Wlth v delicious for chtcJnl " CSPeClal- |