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Show ucN- by HELEN HAlE f TSE those hard-cooked eggs, chopped fine and mixed in cream sauce. It makes a wonderful wonder-ful sauce for baked chicken hash, flsh or vegetables. Canned sliced corned beef makes a good team with corn pudding. Heat the meat in slices over the pudding while It bakes for easy preparation. Mbc cup corn syrup with V This Week's Recipe Savory Topped Fish (Serves 4) 4 fillets of sole Vi teaspoon salt Dash of pepper t cup ripe olives 2 cups day-old bread crumbs Va cup chili sauce 2 tablespoons pickle relish 2 tablespoons chopped parsley I Mi teaspoons Instant minced onion 2 tablespoons butter I Pit and cut olives, then blend with all ingredients except fish. Place fish in greased shallow pan and spread crumb mixture mix-ture over fish. Pour Vi cup water wa-ter around fish. Bake, uncovered, uncov-ered, in a moderately hot (375F.) oven for about 45 minutes. cup honey and drizzle over sweet potatoes to finish them off properly. prop-erly. Sprinkle pecan halves over the syrup if you want to make it a party dish. Add chunks of lobster or crab-meat crab-meat to frozen cream of shrimp soup and heat In double boiler or chafing dish. Spoon this over toast to serve in patty shells. It's quick and easy for guests. Dress up a green molded salad with slices of apples which have been spiced with cinnamon stick and the tart cinnamon candies cooked in a syrup. Roll herb bread into fine crumbs and use this for breading chicken before frying if you want a real taste treat. |