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Show IT" ,U-iSi BY HEIEN HJU.E j MASH some ripe avocado, then season with lemon juice, salt and tabasco sauce. You'll have a spread for crackers that taste mighty fine with a bowl of tomato soup. Canned green beans can be a hit at the supper table if you heat, moisten with bacon drippings, a bit of lemon juice and Parmesan cheese. For a change at breakfast, why not make your French tcast with rnisin bread? It makes good eating with syrup, apple butter or honey creamed with a bit of butter. To avoid the chore of cutting cookies with a cutter, roll the dough find chill well. You can pinch off THIS WEEK'S RECIPE Corn-Cheese Casserole (Serves 6) 1 No. 2 can cream-style corn 3,i cup milk 1 cup cracker crumbs 2 tablespoons grated onion 3 tablespoons pimiento 1 cup grated American cheese 4- teaspoon salt 2 tablespoons butter i Combine corn and milk. Stir in remaining ingredients, eac-cept eac-cept butter. Pour into buttered l'a-quart casserole; dot with butter. Bake in a moderate (350 F.) oven for about 30 min- j utes or until lightly browned. j j the pieces and place directly on the i baking sheet. It's an especially good trick with sugar cookies! Here's a wintry salad that's different. dif-ferent. Simmer dried figs until tender. ten-der. Chill, slit and stuff with cream etieese. Serve over thick slices of orange on a bed of greens with your favorite dressing. Add a dash of spice (cinnamon, cloves or nutmeg) tc a fruit nectar and heat gently. It makes a wonderful won-derful drink before going to bed. Those who like peanut butter like it in all ways! Stir some crunchy peanut butter into chocolate sauce and use as a topping for ice cream. |
