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Show Don't Skip Lunch If You're Striving For Balanced Diet LYNN CHAMBERS' MENU Clear Tomato Soup Shirred Eggs with Chopped Ham English Muffins Green Bean Salad Jelly Carrot Curls Celery Spice Cake Beverage - $ . - ti M 1 F Ssa- tmtiitffi(rmii8 Shirred eggs may be popped into the oven a few minutes before be-fore luncheon. Line individual baking bak-ing dishes with leftover vegetables vegeta-bles or meat for a more substantial substan-tial luncheon. Have lunches suddenly become a problem now that cooler weather is with us and a few pieces of fruit and a glass of milk just don't seem to satisfy you? Or, are you like the woman I know who is trying to lose weight and is trying to get nourishment nourish-ment without a lot of calories and is trying to cut down on easy-to-pre-pare sandwiches? No matter which of the above situations is your particular problem, prob-lem, the column tel todav is designed rPr'L)---I to helP- The worn-Lx'Z- an who works y around the house r$k nas a definite K-'A kS::'3 xmQiQ0J1 prob- N3Cnt lem, mainly be- Cwi cause sne neecs :-isNfcOir- to balance her , diet as well as keep up her energy en-ergy for household tasks. Calories are a problem to her whether she is trying to maintain, gain or lose weight. Economy, too, in these days of rising prices, is a problem because she doesn't always care to eat leftovers from the night before, at least, just as leftovers, heated and set on a plate. For these reasons, I think the answer to the luncheon at home is to have eggs made in one of several interesting ways. And, if just eggs alone aren't appealing enough, use, them with vegetables or other foods to make them appetizing. Eggs are a rich protein food, low in calories, high in nourishment. They can be filling, and they can be tempting provided you experiment with novel ways of serving. First on the list are two interesting interest-ing salads with eggs. Serve them with crisp wedges of lettuce or lettuce let-tuce cups. Fimiento Olive Salad. (Serves 4) 4 eggs, hard cooked cup chopped ripe olives cup pimiento, chopped 1 , Va. cup chopped celery I 2 tablespoons chopped green pepper teaspoon salt Mayonnaise, as desired Mix chopped olives, pimiento, celery cel-ery and green pepper. Place in crisp cups of lettuce and serve with eggs, sliced on top. Use with mayonnaise. Bean and Egg Salad. (Serves 6) 1 can of red kidney beans 4 sweet pickles, chopped 3 hard-cooked eggs, sliced cup chopped celery 2 tablespoons finely chopped onion 1 teaspoon salt tablespoon mayonnaise Rinse, drain and chill the kidney beans. Add remaining ingredients, mixing thorough- ly. Arrange in . ft nests of lettuce, Garnish with a Affojn few slices of egg lytpW-l and other greens, ajcW if desired. DT I I Here's a nice myJJ egg salad to have tjf1 when you have a neighbor dropping in for lunch: Egg and Cheese Salad Bowl. (Serves 6) 1 bunch watercress 1 bunch chicory 1 head lettuce 4 hard-cooked eggs 1 carrot, cut into sticks pound cheese, cut into sticks French dressing Break greens Into bowl. Cut eggs into wedges. Combine all ingredients ingredi-ents with french dressing to taste. , Here are egg dishes which are rice for luncheon if you have the youngsters coming into eat with you: Eggs DIable. (Serves 6) 6 bard-cooked eggs 6 slices toast, buttered 1 cup tomato catsup $6 cup chili sauce 2 tablespoons Worcestershire sauce 1 tablespoon butter 1 teaspoon mustard 1 teaspoon vinegar teaspoon salt teaspoon pepper Slice eggs onto buttered toast fyjifi'L and cover with a A. iS sauce made by l WrT heating the other , ingredients to the 3j' A boiling point. V iK Serve hot. Egg-Asparagus Double Decker. (Serves 6) 12 slices toast 6 eggs, creamed with I cups white sauce Asparagus tips Cover half the toast with creamed eggs, place asparagus tips on each and top with second layer of toast, eggs and asparagus. Dutch Baked Eggs. (Serves 6) 6 hard-cooked eggs 2 tablespoons butter, melted 1 teaspoon minced parsley 34 teaspoon dry mustard Salt and pepper V cup cleaned shrimp 1 cup cream or evaporated milk Grated cheese Butter Chop eggs, add melted butter, seasonings, sea-sonings, shrimp and cream; mix well. Pour mixture into greased baking bak-ing dish and sprinkle top with grated cheese and bits of butter. Bake In a hot oven (400F.) about 10 minutes or -until cheese begins to melt. Hard-cooked eggs cut In wedges add a satisfying note to Salads as well as other easy-to-make luncheon lunch-eon dishes. Don't ignore their value as garnish and nourishment for they are a rich protein source. Chinese Poached Eggs. (Serves 6) 1 cup rice 2 tablespoons butter Salt and pepper 2 tablespoons flour 1 cup milk 1 teaspoon grated onion 1 tablespoon chopped celery 6 eggs, poacbed Cook rice in boiling, salted water. Drain and blanch. Prepare white sauce by melting butter, blending in flour, salt and pepper. Add milk, grated onion and celery. Cook until thickened, stirring constantly. Arrange Ar-range hot rice on platter, place eggs on top and cover with sauce. Garnish Gar-nish with paprika and celery. Shirred Eggs. Grease individual baking dishes. Break into this an egg and bake in a moderately low (325 to 350"F.) oven for 12 to 18 minutes depending upon firmness desired. Serve from baking dish. Top with bread crumbs or cheese before baking, If desired. Or, layer the dish with chopped chicken, sausages, bacon as well as cooked or mashed vegetables before breaking in eggs, as desired. Released by WNU Feature!. Eggs are a highly perishable food and deteriorate rapidly at room temperature. They should be refrigerated refrig-erated to keep fresh. The shell color of eggs varies with the breed of the chicken, but has nothing to do with the flavor, nutritive nutri-tive value or the cooking of the egg . itself. 1 Use leftover egg yolks by simmering sim-mering them in salted water for 10 minutes and then grating them for I garnish on green vegetables, salads or creamed dishc LYNN SAYS: Remember these Facts When Using Eggs Egg whites will beat better when they are warm. Let stand at room temperature for a while if you want them to beat until light and fluffy for meringues or cakes. . Scrambled eggs take on new glamour when they are served with cheese added to eggs while cooking; or, if you prefer, chili sauce 4 tablespoons ta-blespoons to 6 eggs; or, choppec leftover meat. |