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Show W BT HELEN HALE Tasty Supper Items With toasted cornbread you might like the following sauce which makes a delicious main dish: to 3 cups of medium white sauce add V teaspoon curry powder, pow-der, 1.4 teaspoon minced onion, 1 cup cooked shrimp, halved, Vi pound cooked ham, cut julienne, -M cup sliced stuffed olives and M cup slivered toasted almonds. Heat before serving. Helen's Favorite: Chocolate Nut Drops (Makes 36) ounces semi-sweet chocolate bits cap condensed milk 1 cap oats, quick or regular teaspoon salt 1 teaspoon vanilla Melt chocolate, without stirring, stir-ring, in top of double boiler. Turn off heat under double boiler; add remaining ingredients. ingredi-ents. Stir well. Keep candy over hot water while dropping by teaspoonfuls onto greased cookie sheet. Top each with an almond. Refrigerate until firm. Season ground beef with salt, garlic salt, prepared mustard, Worcestershire sauce and catsup. Spread on 'burger buns and broil for a few minutes, then serve. Squash can be halved and baked as usual. Fill the center with miniature mini-ature meat balls just before serving. serv-ing. Crabmeat can be creamed with cream of celery soup, seasoned with onion and sliced ripe olives to go over toast wedges for a quick supper. Meat loaf mixture can be baked in muffin buns with a frosting of chili sauce or catsup for a quick main dish. I |