Show 44 t dam e nn Entertain at Luncheon With Colorful Tasty Easily Prepared Menus ENTERTAINING YOUR church club or friends at luncheon during the warm weather need be no problem problem lem if you start out with readymade readymade ready readymade made menus that are easily pre pre- pared Those give given gI l. l en In the column col today have I been planned for their colorful ap ape appeal 19 peal and they're full of tasty food iJ that is guaranteed guaranteed guaran teed to please Your guests will be more apt to enjoy the luncheon if they find you awaiting them looking as cool and delightful as 81 though you had Just stepped out of the proverbial hat box Desserts and salad should be planned so they may be prepared the evening before Menu l I Oven Fried Chicken Sweet Potatoes with Cranberry Glaze Green Bean Dean Salad Rolls Relishes Pineapple Whip Prepare chicken as for fried chicken dredge with flour salt and pepper and fry until golden brownIn brownn brown In n skillet After browning transfer to roasting pan or casserole Add water if desired Cover and bake in a moderate oven until tender tender ten ten- der about 1 to 1 h 4 hours Pineapple Whip Serves 6 1 No 2 can caD crushed pineapple 16 marshmalloWS marshmalloW'S cut cot in eights H 35 Pint whipping cream Combine crushed pineapple and marshmallows reserving a few tew pieces of pineapple for gar garnish Cover let stand In hi the refrigerator tor for at least O an hour Just before be be- 1 fore lore serving drain well Whip cream and fold foldi i in into n i o a pineapple mixture Pile into into in in- to chilled sherbet glasses and top with pineapple pieces Cranberry Glazed Sweet Potatoes Serves 6 4 1 cup canned jellied cranberry sauce sance A 14 4 cup brown sugar suar 4 large sweet potatoes cooked or canned Crush cranberry sauce with fork and ard combine with brown sugar Spoon over sweet potatoes which have been halved and placed in a greased casserole Bake in a moderate moderate mod mod- erate oven for 30 minutes Menu Mena II Hawaiian Braised Pork Fork Chops Fluffy White Rice Green Salad Cherry Mousse J Beverage Cookies How to Prepare The evening be bee fore tore prepare Cherry Mousse also wash greens for lor vegetables and refrigerate refrigerate re- re to chill On the morning of the luncheon prepare pork chops and place In oven to bake cook rice while pork chops bake Hawaiian Braised Pork Chops Serves 6 8 loin pork chops about 2 Z pounds 1 teaspoons salt laU 1 cup water 2 Z tablespoons cornstarch H teaspoon cloves H 14 cup pineapple Juice 1 small green Teen pepper pepperS S i slices pineapple c S y Oven tried chicken with cranberry cran Gran berry glazed lazed sweet potatoes mak makes a colorful and tast tasty luncheon menu team With a hearty hearly main course COUl like lace this you'll want a troth frothy pineapple pineapple- marshmallow dessert as sur- sur tested la lu the column This cherry mousse made In a amold amold amold mold Is a cool Invitation to lazy summertime appetites Made of smooth whipped cream and sprinkled throughout with tempting tempt tempt- ing bits of tart red cherries this dessert Is bound to please |