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Show Jl ri-A i -" ii7yirrorilWSiS- m--' V i ' r ft ir-ii 1 1 r sl Let Family Enjoy Simple Meals in a Dish (See Recipes Below) WHETHER YOU'RE A PART or full time homemaker, there are many days that call for short-cut meal preparation. Perhaps you work, or perhaps you are going to be busy at club or church. Maybe you've planned to give up almost a whole day helping out a neighbor or relative. These occasions call for meals that can be made ready in the least siFi-r possible time. fi Iv wl f Simple meals, iH-Ij yu'a take kVCV:CSJ the least time. LYNN CHAMBERS' MENU Individual Kidney Pies Waxed Bean-Onion Salad 'Hot Biscuits Crushed Pineapple in Cherry Gelatin Beverage Crisp Cookies Recipe Given ters and place in a baking dish. Bath both the sauerkraut ring and the frankfurters in a moderate (350"F.) oven for 20 minutes. Un-mold Un-mold sauerkraut ring on platter I ysssj' Meals that can VJ be prepared in je( advance also help cut down last minute flurry and preparation. Desserts for these meals can be well chilled canned fruits with cookies, provided you keep that jar well stocked. e e Golden Ham Casserole (Serves 5-6) 154 to t enps diced, cooked ham 1 tablespoon vinegar 1 cup milk 2 egga Salt, pepper 1 cup grated cheese 2 cups uncooked noodles 1 tablespoon grated onion Choice of H cup sliced, stuffed stuff-ed olives, mushrooms, peas, or sliced celery Combine milk and vinegar and let stand for a few minutes. Combine Com-bine ham, slightly beaten egg, teaspoon salt, teaspoon pepper, cheese and noodles which have been cooked In boiling, salted water until Just barely tender. Add vegetable. veg-etable. Pour mixture into greased casserole and top with buttered crumbs. Bake in a moderate (375F.) oven for 35 minutes. e Eggs En Casserole (Serves 3) 1 can of cream of mushroom soup or 1 cups medium white sauce V, teaspoon celery seed teaspoon salt teaspoon black pepper 5 hard-cooked eggs 1 caps cooked noodles 12 stalks cooked asparagus cup shredded sharp cheese 1 teaspoon celery seed Paprika Heat soup: add salt, pepper and teaspoon celery seed. Cut eggs in half length- w i s e. Arrange noodles in the ijfrJ bottom of Indl- TLjJi' vidual caster- M$r ' oles which have fPm been buttered. s S Place eggs in center of noodles and arrange asparagus as-paragus at the sides. Pour soup over eggs. Combine cheese with 1 teaspoon celery seed and crumble over the top; sprinkle with paprika. Bake in a moderate (350F.) oven for 20 minutes or until heated through. e e Kraut Ring with Frankfurters (Serves 4) 1 No. 2'4 slse can sauerkraut 2 tablespoons melted butter 1 cup grated American cheese 1 tablespoon chopped chives 4-6 frankfurters Drain juice from sauerkraut (use for vegetable cocktail, if desired) Combine sauerkraut, butter, cheese and chives. Press mixture into a greased 1-quart ring mold. Cut frankfurters crosswise into quar- and serve frankfurters in the center. cen-ter. If desired, make this sauce for the frankfurters: combine 1 can of tomato soup, 1 tablespoon butter, 1 tablespoon grated onion, 2 teaspoons tea-spoons parsley and Vt cup water in a saucepan. Simmer for 5 minutes min-utes and pour over frankfurters to serve. e e Creole Liver and Noodles (Serves 4) 2 slices bacon, cut In 1-inch pieces M onion, sliced thin 2 tablespoons cooking fat 94 pound sliced liver, cut In 1-inch squares) 1 tablespoon flour ' Vt cup chopped green pepper cup diced celery lH cups tomato juice 2 tablespoons chopped plmlente 1 tablespoon sugar H teaspoon salt V teaspoon pepper S ounces noodles cup melted butter or substitute sub-stitute M teaspoon salt Brown bacon and onion lightly In fat. Remove browned pieces from t&bu Pan- Dredge K 1Iver wIth flour 1 j and brown in Xt. A A t fat. Add bacon, VVfVtLjl onion, green sjMrnfl pepper, eel- iVfT !1 ery 0 m 8 0 r I 1 1 II 14 juice, pimiento A'd iM m and e n" tags. Cover and simmer for 20 minutes. Cook noodles in boiling, salted water for 10 minutes. Drain and combine with melted butter and salt Arrange Ar-range noodles around the edges of a platter and fill center with liver mixture. 'Individual Kidney Pies (Serves 4) 2 beef kidneys Flour 2 tablespoons fat 3 cups water Small piece of bay leaf H cup diced celery 4 carrots 4 onions, sliced 4 potatoes, quartered 2 teaspoons salt Pepper Remove fibrous tubes from kidneys; kid-neys; cut kidneys Into 2-lnch cubes. Soak Vt hour in cold water to cover. Drain well; dredge with flour and brown in fat Add water and bay leaf. Cover and bring to boiling, then ' cook slowly for 25 minutes. Add vegetables, salt and pepper and cook for 20 minutes longer. Thicken gravy with 3 tablespoons flour blended with 3 tablespoons cold water. Divide into four casseroles. Cover with the following pastry; Vi cups sifted flour sifted with 1 teaspoon salt Cut in Vt cup shortening and add 3 to 4 tablespoons table-spoons of water to hold mixture together. to-gether. Bake casseroles 23 minutes at 450"F. LYNN SAYS: Keep Sandwich Spreads Full of Fla ir Simple tricks can make any sandwich, no matter how small or large, more tempting and easy to eat. If you like an all-vegetable filling fill-ing as a sandwich start with Vi cup of salad dressing and add to it 1V4 cups of one of the followipg: carrots, beans, peas or lima beans. Then blend in cup of one of these: parsley, watercress, celery leaves, onion or green pepper. If you're a bit shy on meat for sandwiches, add some chopped hard-cooked eggs to the filling to extend and flavor it Roast pork Is bland in flavor but it makes a good sandwich when you spread it with a small amount of barbecue sauce. Cooked salad dressing can be used as a base for meat and vegetable veg-etable fillings. To Vt cup of dressing dress-ing add Vt cups of coarsely chopped chop-ped meat fish, fowl, cheese or eggs. Then blend in Vi cup nl ch&fptd vegetable. |