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Show ; 3 U J &S tujwin Cfimku ; t. , , - - ' fcs. -.f .. . v.. un u.w. W.W. HMMSW x v 1 V v S N 1 fry c- ss--. . ' s - ' A - v N V - 1 : I V , " ,S1 ' r -' fx S ; y: i I ' -4 &v ?' V ' ' Deviled Swiss Puffs Make Delightful Sandwich (See Recipe Below) Luncheon Ideas r0 YOU FEEL that your head is brimming full of question marks instead of good ideas when it comes time to think of something some-thing for luncheon? Then tack the ideas given in today's to-day's column somewhere where they'll be sure to remind you o f something guaranteed to be successful. Some of these recipes are for simple family fare while others are sheer elegant eating, suitable for guests, for a special Sunday night supper. With a well rounded luncheon dish, you need only a big vegetable or fruit salad, chilled to icy crisp-ness, crisp-ness, to make the ' main course complete. Your dessert might be pie, cake, ice cream, or simply fruit and cookies. Keep your pantry shelves well supplied with staples, as well as such items as dried beef, deviled ham, noodles, evaporated milk, rice and condensed soups so that you can whip together these recipes without trips to . the store at the last minute. In this way you'll be well prepared to meet family meal problems as well as those which arise when guests drop in. pHIS deviled swiss puff is truly new and different, easy to prepare pre-pare and fun to eat. When made in the individual casserole skillets as fihnwn in thp nip.tiirp. it will hp a LYNN CHAMBERS' MENU Chicken Baked with Rice Slivered String beans with Carrots Molded Cherry-Pineapple Salad Raisin Cinnamon Buns Boston Cream Cake Beverage Recipe Given puffed and slightly browned on top. Serve at once. Note: American cheese or pimento pimen-to cheese are also good to use in the above mixture to replace Swiss cheese, if desired. A BUDGET MEAL that is a taste-tempting taste-tempting dish can be turned out of dried JPcz CVvf ma Deans sea- 3fE2 "5?fcJj soned with T" ' I ij'p onion, mace and powdered sage, I- 5KsLM fsi k e latter to SSEifiil pint up tne 'MI' S "' sausaee topping. U&3M Double - rich ! i-ife? h':- evaPratel milk 5C'V2) poured over the beans for baking adds richness to the dish as well as keeping the beans admirably moist. Limas Louisiana (Serves 4) 1 cup dried lima beans 2 cups water 2 tablespoons finely chopped onion 1 teaspoon sugar Vi. teaspoon mace 1 teaspoon salt M teaspoon powdered sage or poultry seasoning Vi pound small pork sausages Yi cup evaporated milk Shredded green pepper Wash beans; soak for several hours or overnight in four cups water. Drain; cook beans in the two cups of water until tender. Add onion, sugar and seasonings to the beans. Place the sausages in a skillet and cook until the links are browned. Use the drippings to grease the baking dish. Turn the bean mixture into the dish. Pour milk over the beans. Arrange browned sausages over the top. Shred a bit of green pepper over them and bake in a moderate (350) oven for 20 minutes. pRAGRANT and steaming chick- en baked with ' rice boasts a sophisticated flavor combination spiked with green pepper, onions and slivered almonds. Chicken Baked with Rice (Serves 6) cup uncooked rice U cup green pepper, chopped 2 tablespoons minced onion V cup slivered almonds, if desired de-sired l'a cups diced chicken 1 10!4-ounce can condensed mushroom sauce Yz teaspoon salt Few grains black pepper 1 cup evaporated milk Cook rice according to favorite recipe or directions on package. Mix with green jf.sd pepper, onion Jvjj. and almonds. nr Arrange layers U ' tV 01 rice' chicken j-"f and soup in a IV? quart cas- serole. Season with salt and pepper. Add milk and bake in a moderate (350) oven until bubbling and browned, about 30 minutes. real success at a ladies' luncheon. Savory deviled ham is used in the recipe, but you might also try liver sausage or another favorite meat spread. The cheese mixture, may be prepared, pre-pared, except for the baking powder, pow-der, a day in advance of use, in case you are rushed for time in meal preparation. Remove the mixture mix-ture from the refrigerator an hour before using so that it will be soft for easy spreading. Add the baking powder just before using. Deviled Swiss Cheese Puff (Serves 4) Yi cup evaporated milk 1 tablespoon flour 1 tablespoon water 1 egg, slightly beaten 1 cup grated Swiss cheese (processed) Yi teaspoon onion juice Dash of tabasco sauce teaspoon baking powder 6 tablespoons deviled ham 2 tablespoons evaporated milk 4 slices bread 4 slices tomato Heat the Vz cup evaporated milk in top part of double boiler. Mix flour with water. Stir into milk and cook until thickened, about five minutes. Add the beaten egg, cheese and seasonings and continue cooking until cheese is melted and the mixture thick and creamy. Set aside to cool. Blend ham with two tablespoons of evaporated milk. Spread the slices of bread with the ham mixture, then top each with a slice of tomato. Blend baking powder into cooled cheese mixture. Spread the cheese mixture thickly on each sandwich. Place sandwiches sand-wiches in individual shallow casseroles cas-seroles or in a shallow baking pan. Place under broiler. Using moderate mod-erate heal, broil until cheese is When you purchase ice cream which has been frozen too hard to serve, place the container under hot water for just a few seconds, and it will slice readily enough for serving. Pcai-hed eggs will not spread if you siir the water vigorously in one inection, to create a whirlpool, whirl-pool, jafore you drop in the eggs. Befcx scalding milk for a recipe, butter ihs bottom of the pan you use, beiore pouring in the milk. It will oot scorcl or brown so easily. LtfNN SAYS: Make Cooking Eeasy In These Simple Ways Use the pastry blender for mashing mash-ing eggs for egg salad or sandwich mixtures. It works easily to make the eggs coarse or fine, as you like. Get the full taste from green peppers for a salad or any other dish, by grating or shredding them, instead of chopping. Add a few banana flakes to hot or cold cereal just before serving They add delicious flavor. |