Show It 0 J 1 g lon dL Contrasting Flavors Textures Will Keep Menus Interesting n MEAL THAT'S LIVELY with A color exciting because of ot some soft lort foods some crisp and crunchy some tart and spicy while others have a subtle sweetness can keep appetite Interest high Homemakers who want to keep their families looking forward to mealtime no matter what the weather er Cr plan menus with such rules in e m mind I Ind n d Consequently Consequently Conse Conse- menus O n never e eve V e r become and its it's f J dull 1 7 easy to have nutritionally nu nu- nu 1 adequate adequate adequate ade ade- ade- ade quate foods not only served but m ea eaten ten also Its It's fun to See what ingenuity can be used in combining foods for tor Interesting interesting interesting in In- menus Heres Here's a broiled cheese and rice combination that thatIs Is proud to appear at any dinner table after aller a quick trip to the broil broil- er Dessert and salad courses are combined in one with a watermelon salad bowl which offers fresh fruit with its crisp texture an excellent contrast to the textured soft foods of the main dish S Broiled Rice Cheese Platter Serves 4 l 1 IJa cups caps cooked rice 1 cup chopped cooked drained spinach 1 14 13 cups cheese sauce 4 slices tomato Arrange rice on inch 10 oven plat plat- ter Pour half halt of cheese sauce over rice Cover with spinach Pour remaining remaining re re- re- re cheese sauce over spinach Place slices of tomato on top Bake In a hot F. F oven about 10 minutes min mis utes or until heated Broil 4 inches from heat until cheese is lightly browned about 2 minutes S SO o 0 Watermelon Bowl Dowl Salad H 14 watermelon 2 Z cups cantaloupe balls 1 cup pineapple wedges 1 cup blueberries Cream cheese French or other salad dress- dress Ing lug With a ball cutter remove the center from halt half ha of a short thick watermelon Toss the watermelon balls together with the cantaloupe balls pineapple wedges and blue blue- berries Place the watermelon bowl on green leaves on a around round chop I. I pIa plate te and fill flU It with mixed fruit r Around the base of the melon arrange arrange ar ar- arrange I range groups of I ere cream a m cheese cubes Serve with French or other dressing S S SA A MENU l THAT l MATCHES ES the season and is full of contrast in texture and color is a broiled crabmeat crabmeat crabmeat crab- crab meat and tomato sandwich Pair this with green cabbage salad put together with sour cream dressing A tangy lemon dessert completes the menu Broiled Tomato Crabmeat-Tomato Sandwich Serves 4 8 buttered slices of bread crusts removed 1 ounce 6 can crabmeat 2 medium tomatoes Cheese sauce Place one slice of bread in the bottom of each individual casserole dish Spread with flaked crabmeat Top with tomato slice and another slice of bread Pour hot cheese sauce over each sandwich Place under broil broD and broil for 7 to 10 minutes or until bread is heated through and nicely browned Serve Immediately Liver Loaf Loa slices nicely and has lus an Interesting texture as al well weD I as good fOod color contrast when teamed with tiny pickled beets beet Any ADY type typo of at liver may be used toe for this richly nutritious and ani satisfying appetite main dish LYNN ChAMBERS IDERS' MENU Liver Loaf Tiny Pickled Beets Deets Peanut Muffins Mullins Fresh Pineapple-Banana Pineapple Salad Lemon Crumb Crunch Beverage Recipes Given You may servo serve a half haU watermelon vater- vater melon filled with pineapple blueberries and melon balls bails as asa asa a salad-dessert salad for dinner or as asa asa a main course salad for a lunch lunch- eon Fresh fruit flavors and colors col col- col ors on In this type of salad offer cool satisfaction for warm day meals I IVER LOAF is a nutritious menu LIVER L brightener made of ground liver seasoned with a sly hint of onion and blended with egg and milk to come out of the oven a smoothly-satisfying smoothly meat loaf Serve with pickled baby beets and peanut muffins for a menu that's thrifty and properly contrasted Liver Loaf Serves 6 1 I pound liver 3 cups enriched bread cubes 1 cup milk 1 teaspoons salt H teaspoon pepper 2 tablespoons minced onion 2 eggs 4 tablespoons melted shortening shortening shorten shorten- ing Pour enough boiling water to coyer cover cover cov coy er over liver and let stand for 10 minutes Remove from hot water and put through meat grinder or orcut orcut orcut cut Into small cubes with C sors lOrs Pour milk over bread cubes f and let stand for 5 minutes Add salt pepper onion onion onion on on- ion beaten eggs shortening and liver Mix thorough thorough- ly Pour into greased paper-lined paper pan Bake in a moderate F. F oven for tor 1 hour Peanut muffins can be made by adding 1 l cup chopped peanuts to your favorite recipe or muffin mix S S S Sour Cream Dressing Makes l 2 cups 1 egg yolk 2 tablespoons sugar 1 tablespoon flour H teaspoon salt H 14 teaspoon dry mustard H 14 teaspoon paprika 14 cup cap water Vi 4 cup vinegar 1 tablespoon butterI butter 1 I cup soured cream Beat egg yolk with spoon in top part of double boiler Mix dry ingredients Ingredients In in- ingredients and add to egg yolk Mix well Add water then vinegar and cook over hot water until thick stirring constantly Add butter Chill Fold in soured cream just before before be be- fore serving This Is excellent for fol shredded green cabbage S S Lemon Crumb Crunch Serves 9 H cup cap sugar 2 tablespoons enriched flour floor 4 teaspoon salt gait 1 cup hot water 2 Z eggs ggs well beaten K cup lemon Juice U teaspoons grated lemon rind Combine sugar ugar flour and salt Add water and mix well wen Cook over hot water until thick stirring constant constant- ly Remove from heat Stir SUr In a small mall amount of hot mixture Into eggs Add to remaining hot mixture Cook over hot water 2 minutes stirring stir stir- ring constantly Add lemon juice and rind and continue cooking for 1 min mm ute Remove from heat Cool Pour Four over layers of Crumb Crunch Mix tt cup shortening and 1 I cup brown sugar suga Add Md 1 I cup enriched flour H flaVE teaspoon salt alt 1 l cup Cip wheat cereal ceal flakes and H cup shredded coconut Place of 01 crumb mixture In greased creased inch 8 square pan Pou Pour over filling Toy with remaining crumb mixture Bak Bake In to a moderate 3 J oven ve for to 40 n minutes utes Serve cold with whipped cream |