Show alp Y S E V to 1 V N vj AM O 0 0 i X kabobs help you keep cool see recipes below cool tactics As soon as warmer weather seeping into the house many a worn wom an asks the all important question how can I 1 keep cool and still for the family that is a neat trick but you car can do it too the first thing is to plan your menus so there are no long cooking ideas in them make a point of not selecting anything that will require more than 30 minutes cook ing the second is to do most of your work in the cool of the morning so that you won t be spending too much tune time right at supper time when it is so warm the third is to plan all cool meals and get the preparation out of the way before hot weather really hits you there are a number of cool ideas such as meat or meat fortified salads that can be whipped together early and stored until supper time do this once or twice a week and see how nicely it works here are several ideas that wont ont require much actual cooking prepa ration use them often for variety jabobs serves 6 2 poun pounds ds lamb steak sliced 31 34 inch thick 3 tablespoons cooking oil 6 tablespoons lemon juice conion 1 onion minced 1 teaspoon salt 12 pound mushrooms cut lamb into one inch squares combine oil juice onion and salt pour four over lamb and let stand tor for several hours dram lamb and ar range on skewers alternately r with mushroom caps place four inches below moderate broiler heat and broil 12 to 15 minutes turning sev eral times serve with broiled to matoes broiled at same time pork tenderloin in sour cream serves 6 pounds pork tenderloin fat sour cream 1 tablespoon flour cut tenderloin into one inch slices and brown in fat cover with sour cream and simmer about 20 minutes until tender remove meat add flour to cream and simmer tour four min utes salisbury steak serves 6 4 strips bacon pounds ground chuck or round 12 pound ground pork I 1 tablespoon chopped onion I 1 tablespoon chopped parsley 1 teaspoon salt 12 teaspoon pepper chop bacon and mix lightly with meat onion green pepper parsley and seaon seasonings ings shape into cak cakes es and place them three inches under broiler beat heat broil 12 minutes turn ing once vegetable sausage salad serves 6 1 quart diced cooked potatoes 2 cups cubed salami or sausage 2 tablespoons vinegar 2 cups large cooked peas acup I 1 cup chopped celery I 1 pimiento chopped 6 sweet pickles chopped ahard 2 hard cooked eggs chopped mayonnaise and salt mix all ingredients together and add enough mayonnaise to moisten salt to taste and extra vinegar II 11 desired heap in a large wooden bowl lined with crisp lettuce and garnish with tiny whole pickled beets and shoes slices of hard cooked eggs LYNN sars SAYS color flavor contrast will whet appetite it if you don t want warmer weather to wilt appetites keep in mind in te terest resting mg texture flavor and color contrasts in preparing foods no appet te wanes when food plates look pretty roll oranges and lemons until slightly soft before squeezing to get more juice for crisp dry bacon broil on a cake rack dram drain on unglazed paper LYNN CHAMBERS kabobs kaboos broiled tomatoes boiled new potatoes tossed greens french dressing split toasted hard ilard rolls butter chilled pineapple cubes in orange juice chocolate chip cookies beverage recipe given I 1 I 1 breaded dreaded veal cutlets serves 6 6 veal cutlets 12 inch thick salt and pepper I 1 cup fine bread crumbs beggs 2 eggs slightly beaten fat season cutlets with salt and pep per dip in bread crumbs egg and then in bread crumbs saute in fat for 15 minutes on each side using low heat serve with tomato sauce jellied tuna fish serves 68 64 6 8 2 6 ounce cans tuna fish flaked 2 hard cooked eggs chopped 12 cup sliced stuffed olives 2 tablespoons capers 1 tablespoon chopped chives or minced onion 1 tablespoon plain gelatin 14 cup cold water 2 cups mayonnaise lettuce sliced tomato sliced avocado combine tuna fish eggs olives capers and chives soak gelatin tor for five minutes in cold water dissolve over hot water add to mayonnaise stirring constantly add to fish mixture t ure and mix thoroughly turn into mold and chill until firm on lettuce and garnish with tomatoes and avocado shrimp salad new orleans serves 4 I 1 cup cooked rice 1 cup canned or cooked shrimp 34 teaspoon salt I 1 tablespoon lemon juice 1 tablespoon minced scallions lons or onion 2 tablespoons french dressing I 1 tablespoon chopped stuffed olives 14 cup silvered slivered green pepper 34 cup diced raw cauliflower 13 cup mayonnaise 12 small head of lettuce or escarole finely shredded chill rice clean shrimp rem removing av black vein down the back cut shrimp into pieces then combine with remaining ingredients serve on individual beds of the shredded lettuce salad that satisfies salad suggestions always intrigue the homemaker who is interested in v varying her menus particularly when she wants to dress up I 1 a cold meal tor for hot summer days here is one slightly different from the usual salad make lemon jelly in the usual manner using lemon flavored gela tin or the plain unflavored gelatin and following the standard recipe turn into molds which have been rinsed with cold water fill molds about one fourth full let this gela tin harden then fill molds with a combination of chopped apple grat ed coconut celery and a bit of chopped pimento tor for flavor to two cups gelatin use one cup chopped apple two thirds cup chopped eel cel ery one pimento and one half cup grated coconut fill molds with gelatin and chill until firm serve on salad greens with french dress ing or a sour cream dressing released by features vegetable plates are interesting if they are carefully planned have you tried a nest of spinach with poached eggs french tried fried onions tomato stuffed with peas and cream ed carrots here s an idea that s as good as a it is beautiful broccoli with hoi hol land lan daise alse sauce sliced beets corn fritters and green peas stuff peppers with spanish rice then serve them on the same plate with buttered carrots fried eggplant and cole slaw with russian dress mir ff mi tuta |