Show Turn a Loaf of Bread into ail Kalian Meal for Four! ' sour cream Refrigerate covered until serving time 2 To serve: Pour into chilled serving bowls garnish with a sprinkling of fresh dill bloat a cucumber slice on surface Or serve in short squat dear glasses Sprinkle with dill and add a cucumber-stic- k Makes ft servings 'i£ pics HOW MUCH DOES IT COST TO RUNTHESE APPLIANCES? 24 a year Portable Mixer (Used 150 tlmos a year 3 minutes per use) Electric Skillet 44p a month "stirrer" 1 to Tips qls GRILLED ITALIAN LOAF (Used for 11 hojrs a month) Coffee Maker 19p a month (Used 365 times a year lor 12 cups) (H lb) loaf Italian brand cup (H lb) shredded mozzarella cheese Vs cup mayonnaise 2 tablespoons prepared mustard 2 tablespoons finely chopped hot cherry peppers C slices (I oze) capicollo or boiled ham 1 tablespoon melted butter or margarine 1 ('ut 1 1 usts from ends of bread Make IS slashes l'i inch apart cutting to hut not through bottom crust 2 In small howl combine chcew mayonnaise mustard and peppers 3 Fill every other slash with cheese mixture and capic ''to 4 Brush top and sides oi loaf with butter wrap securely in heavy-dut- y aluminum foil 5 Bake in printed 300' F oven for 30 minutes t until hot Or heat 4 inches from glowing coals for 3(1 minutes turning loaf every 10 minutes 6 To serve: Cut through bottom crust of unlilled sections serve liot! Makes ft sandwiches 4 servings 1 1 Openerlce Crusher ay a year (Used 2W minutes 5 times a week) Can i 21Wp month (Used to toast 4 slices ol bread day to bake for more than 2 hours 16 mina week and to utes a week) Griddle 9W pa month (Used twlre a week 30 minutes Toaslar-Ove- n top-bro- each time) Electric Slicing Knife 2 a year (Used 150 times 3 minutes each during a year) Two-SliToaster 54 a month (Used every day to toast 4 slices of bread) Electric (Used 3 limes a week a month 6 hours at a Urns oi high setting) Electric Kettle 7p a month (Used 5 times a week to boil 1 qt water) Blender 5W pa year (Used 1 ' minutes a day 76 hours s year) 7p a month (Used once a week lor 30 minutes) Walfle-Bak- SOUTH OF THE BORDER SALAD heads iceberg lettuce washed and chilled 3 medium lomaloee thickly sliced 1 pkg ( ota) cream cheese 2 cups (I eta) shredded sharp Chaddar I tablespoons light cream or milk 1 can (4 oat) drained seeded chopped green chlllea drop Tabasco H cup whole pitted Mack oUvee sliced tufted green olives Wap C slices bacon crisp-trieand crumbled 1 W medium 4-- 4 Atter the swim meet appease hearty appetites with a choke of spupa and Grilled Italian Lost ring until healed throe jh and smooth Add duties and Tabasco Pour over lettuce quickly 3 Scalier black and green olives and bacon over all Serve si once Makes 6 servings d Cut lettuce into quarters Place on serving plate or in salad bowl Surround with tomato slices Refrigerate covered if nol serving immediately 2 Just helorc serving heat cheewx and cream in medium saucepan xtir- - ASPARAGUS BUTTERMILK SOUP 1 3 cups buttermilk 1 lb cooked fresh asparagus undralnad or 1 can (IS or 14 on) asparagus undralnad or 1 pkg (tOW on) hoien asparagus cooked undralnad W teaspoon Mil tablespoon snipped fresh diltwesd or 1 W teaspoons dry dillwced 2 did pickles cut in chunks W cup ulco Ice cubes 1 dill-plck- ls Combine all ingiedicnis except ice cubes in laigc howl 2 Blend coverrd shout 3 cups at a lime in electric blender 20-3seconds until snuHiih 3 Refrigerate coveted until serving lime Just before serving blend again or heal with wire whisk 4 Pour over ice cubes in soup Inns Is or glasses Makes 1 0 Sn Continued It n rXMHV WEEKLY Jun I 114 er (Costs figured on basis of 3p per kilowatt-hou- r which Is above 1973 national average) |