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Show -1 QUICK CHEESE FONDUE For a light supper or :e evening snack, serve lick " Cheese Fondue: imbine one can QO'? .) condensed cream of lery soup and one-half p beer; heat. Toss two ps (8 oz.) shredded leddar Cheese with two blespoons flour and le-fourth teaspoon prika; add to soup ixture, stirring until eese melts and blends th soup. Serve with ead cubes, vegetable or lit pieces or canned '' cktail frankfurters as S spers. (Yield: approx. 2 0. p ' M a loss for a sand-3l, sand-3l, ch? You need not be if as u have eggs, milk, tover ham and a green jn on pepper in the refrigerator. Whip eggs and milk, as for scrambled eggs; add a spoonful or two of cubed ham and chopped green pepper, then saute in a buttered skillet until eggs set. Serve on a buttered bun along with glasses of cold milk. Keep it smooth: When adding egg to a milk-starch milk-starch mixture for puddings or pie fillings, add only a small amount of the hot milk-starch combination to the egg at first. When that's mixed, add the remaining hot mixture, stirring constantly. con-stantly. Return to heat to finish cooking. Hot, hearty winter dinners call for the |