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Show l&Vcp f HC1 EM HALE U VER tried scalloping onions? They're mighty tasty food when you add some cheese to the white sauce and then use topping top-ping of buttered crumbs. Thicken the Juice from fruit cocktail, then add the fruit and serve over leftover slices of baked ham. Some chopped bacon, mustard, brown sugar and chili sauce will dress up a can of baked beans Into In-to real party fare. Spoon strawberry or mint tee cream Into the center of an angle THIS WEEK'S RECIPE Crab Meat Rice Salad (Serves 6) H cup Instant rice V teaspoon salt V cup boiling water I cup mayonnaise IVi tablespoons diced plmiento 4 teaspoon lemon Juice 1 teaspoon salt Vi teaspoon pepper I cup crabmeat, flaked IVi cups diced celery I V cups canned peas Add rice and V teaspoon salt to boiling water. Add rice, mix and cover. Let stand 13 min- , tites. Cool. Blend together mayonnaise, may-onnaise, pimiento, lemon Juice. 1 teaspoon salt and pepper an hour before serving. Then combine com-bine dressing with remaining Ingredients, tossing lightly Serve on crisp greens. food cake. Serve In wedgei with a fresh strawberry sauce for a gala party dessert. Crumble semi-sweet chocolate Into small pieces then roll scoops of Ice cream In them. Place In your freezer compartment until serving time. Halibut steaks coated In milk and crushed cornflake crumbs and then baked will give you a wonderful won-derful fish entree. Corn and bits of pimiento placed In parboiled green pepper halves will give you a beautiful vegetable vege-table garnish for roast beef. |