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Show ijjUllll III IN THE good old summertime, it's a pleasure to find something that's quick and extra special tor menus. MUSHROOM CREAM SAL-MON SAL-MON Is such a dish. It tastes good enough to win a prize at ;he county fair. And you can fix it any evening when you're In a hurry. Just keep the Ingredients handy on the kitchen shelf and serve It often. With a tossed salad this makes an inexpensive meal that Is worthy ot guests. ii Mushroom Creamed Salmon ; 2 ouh green peas (fresh, frozen or canneri) 1 can (1 cups) condensed cream , of mushroom soup hi cup milk I 1 16-ounce can salmon (2 cups flaked) 6 slices bread, toasted Cook peas until tender. Blend the ! mushroom soup with the milk. Remove Re-move skin and bones from salmon ; and break into chunks: stir into the soup; add peas. Heat mixture slowly until piping hot. Pour over toast and serve. Makes 6 servings. TAKE YOURSELF A VACATION from cooking chores when the weather really gets hot. The way to manage this is to feature simple menu3 that also satisfy and give full food value to your family, f'ii! """SH One of the best "riSs .. mealtime fea- sil ' y tures to help ji p you do that is .(tf?"5 I condensed iljYS$2SS soup. Keep a SaTVr2 good assort- fejl 1 1 ment of soups fT ttf t on hand. Then team this fine dish with a variety of sandwiches and salads; you can work out many combinations of this type to feature all summer. Some good twosomes are cream of celery soup and bacon-tomato sandwiches, sand-wiches, tomato soup and hearty potato salad, cream of chicken or chicken noodle soup and fruit salad. ! FATHER'S DAY is one time you should let the man of the house order his favorite menu. If he leaves it up to you, you're pretty sure of pleasing with a beef roast, browned potatoes, creamed asparagus, and lettuce1 and tomato salad. Bake his favorite pie or cake for dessert. Spell out D-A-D across the frosting or cut the letters in the top crust of the pie. |