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Show By HELEN HALE TJOR AN EASY DESSERT, cut " canned cling peaches in two and stand petal fashion around three small balls of mint sherbert. Center the shnrbet with a sprig of mint. The next time you s -pwsw make that easy, C" , I quick-to-flx casser- fesS X j ole of Ptat0 chips, 1 mushroom soup and ' tuna fish, add in- I terest to It by fold- I t $ ing in Vz cup of I JLL.tsii ripe olive wedges-" wedges-" M&,m They add delicious flavor as well as heartiness to the dish. If you're looking for a new and luscious salad, prepare stuffed dried apricots by putting cocked, dried apricot halves together with seasoned sea-soned cream cheese to form wo'e apricots. Arrange clusters of l ie three in lemon flavored gelatin a: I chill. WHEN SEEDLESS RAISINS nie to be used for mn' ing bread, muT-fms, muT-fms, cookies or rol!, soak them for a few minutps in iiot water, then drain and add ttv"- to the dough. The baked product will seem more moist and fruity. A delightful sauce to serve over salmon croquettes or puffs is a medium me-dium cream sauce to which olives, sliced, have been ad.led. A quick meal-in-one soup results when a can of condensed vegetable soup is simmered with one pound of cubed bologna and 4 cups of water. Browned cubed onion and minced green pepper may be added, if tit-sired. tit-sired. HAVE YOU USED SAUSAGE to add flavor to bread stuffing? You can do the same when you grind frankfurters. Ground leftover pork combined with bread crumbs, egg, chopped apple ap-ple and a bit of moistening are grand when baked in custard cups. A nice garnish for pork or veal consists of cooking thick apple slices in a combination of cup grape jelly and cup of water. QUICK SUPPER? Broil liver slices after brushing with fat and serve with leftover fried potatoes and a green salad. Like Rhubarb? Make it into a rosy pink sauce and add a dash of grated orange rind for flavor. Serve over plain cake. WHEN YOU SERVE NOODLES with pot roast, cook the noodles in the same pot as the roast to give them more flavor. |