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Show IT . 4. TTJI in ill ' -- V XJ v i II W for late supper parties. J - j 12 Meat Patties (Makes 6 patties, diam.) 23 cup powdered milk 23 cup oatmeal or bread crumbs 1 pound ground chuck beef 1 egg, slightly beaten 2 tablespoons chopped onion 2 tablespoons chopped green pepper 2 teaspoons salt 14 teaspoon pepper 23 cup water Combine dll ingredients, mixing lightly. Form into 6 cakes. Pan fry or broil; brown on both sides. Serve hot or cold. 3-i- nch Veal and Carrot Pi (Makes 4 to 6 servings) pound veal (cut into cubes) tablespoon shortening 1 cup peas, cooked 4 small carrots, sliced and cooked 12 small white onions, cooked 4 teaspoons basil 18 teaspoon pepper 1 teaspoon salt 4 tablespoons flour 3 tablespoons butter 2 cups liquefied nonfat dry milk Brown veal cubes in 1 tablespoon shortening. Add basil. Cook over low heat, about 10 minutes. Combine pepper, salt and flour. Melt butter in saucepan. Slowly stir in flour mixture until smooth. Remove from heat; slowly stir in liquefied nonfat dry milk. Return to heat and continue to cook over low heat, stirring constantly until thickened. Add to veal cubesAdd vegetables and pour into a casserole. Top with biscuit topping. Bake in hot oven (425P.) 15 minutes or until biscuit topping is lightly browned. Biscuii Topping: Combine 1 cup biscuit mix with 13-cu- p liquefied nonfat dry milk; stir until mixture is just dampened. Roll out on lightly floured board to about -- inch thickness. Cut into triangles and place on top of Veal and Carrot Pie. 1 1 V minutes. Add the potatoes and cook 10 minutes longer or until potatoes are tender. Scald the reliquefied milk over very low heat to just below the boiling point. Do not boil. Just before chowder is ready to serve, stir in milk.; Serve immediately. pressure of the holidays begins WHEN thedown the lady of the house, it's time to think about quick easy meals which take little time to prepare. Those last minute parties can be made easier with wise planning and foresight. One way to save a lot of effort in the kitchen is to use the prepared foods found on every grocery store shelf. And nonfat dry milk is one of many shortcuts the wise hostess can take. 1-i- nch . V- -' V From refrigerator to saucepan for luscious pio filling. V 1-q- V v- - - - I- - - Dry milk for tho biscuit topping of veal and carrot pia. I x Fish Casierole (Makes 6 servings) 1 pound fish fillets 4 carrots, sliced 1 medium-siz- e onion 13 cup nonfat dry milk 1 teaspoon salt 2 eggs 3 medium-siz- e potatoes, cooked 3 tablespoons nonfat dry milk 12 teaspoon salt -- Dash of pepper Cook fish in 2 cups boiling salted water. Reserve cup fish stock. Flake fish. Cook carrots and onion together in boiling salted water. Pour reserved fish stock into bowl. Combine nonfat dry milk powder and salt; sprinkle oyer fish stock. Beat with rotary beater until blended. Add eggs; beat until well blended. Fold ihx flaked fish and vegetables. ; . uart Clam Chowder 'T7 (Serves 4) Cooking Time: 32 to 35 minutes 1 pint clams 2 ounces ( Vz cup) salt pork, diced 23 cup chopped onion 34 to 1 teaspoon salt, depending oii taste y. Dash of pepper 1 12 cups diced potatoes 1 12 cups liquefied non-f- at dry milk Drain and chop clams, reserving the liquor and adding enough water to make one and a half cups. Fry salt pork over low heat until crisp, about 5 minutes, stirring frequently. In this case it is smart to use the soup kettle rather than the frying pan; Add onion and continue to cook five minutes or until onion is soft but not browned. Add clams, clam liquor, salt and pepper. Cover and simmer for Mix in 3 tablespoons nonfat dry milk, salt and pepper. Top casserole with mounds of mashed potatoes. Bake in moderate' oven (350F.) 30 minutes. ! x 4 : t :4 ' Everything togothor in a hearty dish for family meals. FAMILY WEEKLY MAGAZINE DECEMSO 27, 1953 X 1 .... .1 - - i ""CT-- l Delicious fish pie capped with Irish potato filling. |