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Show lie V OO.xCfc . 1 , . .. .. 'I Try Lemon-Egg Pie for Potluck Supper (See recipe below.) LYNN CHAMBERS' MENU Baked Beans with Hamburger Relishes Rolls Dutch Hot Slaw Beverage Frozen Fruit Salad Cookies Recipes given. Baked Beans With Hamburger. (Serves 4) 2 tablespoons fat cup sliced onions cup diced celery pound chuck beef, ground 2 enps canned, baked beans 2 teaspoons Worcestershire sauce teaspoon salt teaspoon powdered sage cup water or tomato juice Heat the fat in a skillet. Then ; add onions, celery and beef, and cook, uncovered, for 10 minutes. ' zJpf3 Add remaining ybiilfajgy ingredients and 1"! heat thoroughly. You'll want to Et,. ; "' 'j.-J make good use of f garden vegeta- ;' bles; and nothing :,'m '- would be more welcome at church or pot-luck supper sup-per than some of your freshest vegetables, veg-etables, seasoned beautifully and cooked to perfection. Spinach, Bacon Dressing. (Serves 4) 2 cups hot, cooked spinach 4 strips bacon 2 tablespoons vinegar 1 tablespoon sugar 1 teaspoon salt teaspoon pepper H teaspoon prepared mustard Dice bacon and saute in skillet until golden brown. Add remaining ingredients, except spinach and heat thoroughly. Then add to spinach, spin-ach, toss and serve at once. Make your desserts easy but delicious de-licious by selecting one of these two: Frozen Fruit Salad. (Serves 6) 1 orange 2 slices pineapple cup Royal Anne cherries 1 banana 2 canned pear halves cup blanched, chopped almonds Yi cup maraschino cherries cup boiled salad dressing cup whipping cream Remove rind and skin from oi -ange and cut fine. Chop other fruits and combine with nuts. Add dressing dress-ing and fold in whipped cream. Freeze in tray of automatic refrigerator refrig-erator until firm. Lemon-Egg Pie. (Serves 6) 4 egg yolks 1 cup sugar Grated rind of 1 lemon 4 tablespoons lemon juice teaspoon salt Meringue: 4 egg whites teaspoon salt cup sugar 9-incb baked pie shell Blend first five ingredients. Cook over simmering water, stirring constantly con-stantly until thickened, about 15 minutes. Remove from heat. Prepare Pre-pare meringue by beating egg whites until stiff, then adding salt and sugar gradually. Beat until glossy and firm. Fold yolk mixture into meringue. Pour into baked pie shell. Bake in a moderate (325-I (325-I degree) oven until delicately browned, about 20 minutes. 1 Released by Western Newspaper Union. Church Suppers Although church and club activity activ-ity dwindles to a minimum during these warmer months, there are still events on both calendars which require participation and with food. For events such as these the requirements re-quirements are simple but quite t important. We want a dish that is easy to make and to carry; then, too, we want something that will appeal to a number of people. We also like to bring a dish that goes pretty well with anything any-thing else that may be served. First, there are a number of main dishes from which to choose. Any of these will put you up with the top ranking cooks of the community. commu-nity. Chicken Chow Mein. (Serves 6) 2 cups cooked chicken 2 tablespoons fat or oil 2 cups thinly sliced celery VA cups sliced peeled onions teaspoon pepper 2 cups chicken broth 2 cups canned mixed Chinese vegetables cup canned mushrooms 2 tablespoons cornstarch 3 tablespoons soy sauce Scallions 1 can fried noodles Brown chicken slightly in fat; add celery, onions and pepper. Add chicken broth JT and cook, cov- ered, until vege- f$mjj?$ tables are ten- ''Wfi& der. Add drained pfegj' Chinese vegeta- i?Vv bles and mush- i Kr' rooms and heat C to the boiling point. Mix cornstarch with soy sauce and add to hot mixture, mix-ture, stirring constantly. Let simmer sim-mer 2 minutes or until slightly thickened. Arrange on deep platter plat-ter or vegetable dish with scallions and serve with fried noodles. Frozen Salmon Loaf. (Serves 6) 2 cups cold cooked rice . VA cups salmon, drained and flaked 1 cup cooked peas teaspoon salt teaspoon paprika 1 tablespoon lemon juice cup mayonnaise Combine the ingredients lightly and freeze in a loaf or ring mold until firm enough to slice. Unmold on crisp greens and serve with lemon wedges. Dutch Hot Slaw. (Serves 4) 6 cups shredded green cabbage 1 tablespoon butter 2 eggs, beaten cup vinegar teaspoon salt 1 tablespoons granulated sugar teaspoon paprika cup water cup light cream Cook cabbage until just barely tender. ten-der. Drain, place in serving dish or casserole and keep hot. Meantime, Mean-time, melt butter in double boiler, then add eggs, vinegar, salt, sugar, paprika and water. Cook until thickened, stirring frequently. Remove Re-move from heat, add cream and beat until fluffy. Pour over hot cabbage. Soaking pots, pans and casseroles on which food has burned or dried makes them much easier to wash. If the condition is serious, boil some soap suds in the pan slowly for a few minutes to loosen the food. Avoid excessive use of soap and soaking when cleaning heavy dark cast iron skillets. Restore finish by coating with fat. Pipe cleaners are ideal for cleaning clean-ing many parts of the range thel are inaccessible otherwise. Keep them handy. LYNN SAYS: Effective Cleaning Methods Suggested Remove brown stains from teacups tea-cups by rubbing with dampened cloth to which has been added some baking soda. Wash off in warm water and dry. This prevents the shine from coming off the china. Dishes are more sterile if you wash them in soapy suds, rinse in very hot water by pouring it over them, and let them dry on the drain-board. |