Show l i p pE E M 0 3 I 4 kt M t 1 4 Feature Frankfurters Sauerkraut for Economy Set Sea Reci Recipe Below Wise Budget Meals JF TF YOUVE YOU'VE BEEN CASTING long and serious looks a at t the food budget and decided its it's time to do something about it heres here's first hand help for you in the way of economIcal eco economical eco eco- co- co main dishes Its It's an easy matter to keep enough calories in the diet even when youre you're trimming the budget but sometimes its it's difficult dif dif- dif dif- 41 y to keep food i 4 r. r t values and appetite appe appe- tite appeal high j I These dishes are aref f guaranteed t o 0 please you on all aU counts because they're specially planned DONT DON'T D ONT SKIP MEAT entirely extend extend ex ex- tend wisely with vegetables fortify casseroles with priced low-priced cheese to add nutrients These are are tips lips to lo follow whether you use these recipes or convert your own for priced economy-priced dishes Kraut and Frankfurter Dinner Serves 4 1 No 2 a 2 size can sauerkraut cup melted bacon baco fat 1 tablespoon caraway seeds l i teaspoon salt 3 Ji teaspoon pepper 1 cup buttered small bread cubes toasted 2 cups hot cooked peas 6 boiled or broiled frankfurters Place sauerkraut in a saucepan and heat through Remove from heat add bacon fat caraway seeds salt pepper and bread cubes and mix well Turn out onto a chop plate Arrange peas and frankfurters frankfurters frank frank- frankfurters on top Chicken Shortcakes Serves 9 l y cup chicken fat or part butter H cup flour 2 cups milk 2 cups chicken broth 1 l' l teaspoons salt Dash of pepper paprika 2 cups diced chicken cooked or canned 2 hard cooked eggs diced 2 tablespoons chopped pimiento Corn bread brea Melt fat in saucepan over high heat Blend in flour stir until smooth Add liquid s slowly lo low wi I y j stirring stirring constant constant- p ly Iy When mixture t. t 1 begins to steam reduce heat heal lo to low C Con o n I tin i n u e cooking and stirrIng stirring stir stir- ring until thick- thick ened Add seasonings Add diced chicken hard-cooked hard eggs and pimiento to sauce Heat thoroughly Split squares of corn bread and serve the creamed chicken mixture In the middle Corn Bread Serves 9 1 cup sifted flour 3 34 teaspoons baking baking- pow powder cr 1 teaspoon salt 3 tablespoons sugar 1 cup yellow ellow corn meal 1 i egg beaten slightly 1 cup milk milkA A IA cup melted shortening Slit Silt lour Jour baking powder salt and sugar together Add corn meal mealand mealand mealand and mix thoroughly Combine beaten beat beat- en egg milk and shortening and add to lo flour mixture Stir just enough to moisten dry ingredients do not beat Turn into inlo greased 8 x 8 x 2 2 inch square pan Bake in a LYNN CHAMBERS' CHAMBERS MENU Quick Baked Bean Benn Casserole Cucumber Tomato Salad French Dressing Toasted French Bread Fresh Oranges and Bananas Chocolate Drop Cookies Beverage Recipe Given hot oven for about 25 min mm- utes Cut in squares and serve hot Macaroni Medley Serves 4 1 tablespoon salt 3 quarts boiling water 8 ounces elbow macaroni 2 tablespoons minced onion H 14 cup sliced celery 4 tablespoons butter or margarine mar mar- garine 4 tablespoons flour 2 cups chicken bouillon 1 l 4 cups cooked chicken cut in pieces 1 cup cooked ham cut in strips Add salt to lo rapidly boiling water waler and gradually add macaroni so that water continues to boll boil Cook uncovered uncovered un un- covered stirring occasionally until tender lender drain in colander Line bottom bottom bot bot- bot- bot bottom tom and sides of greased baking dish with wilh macaroni Dot Dol with buller butter but but- butter ter ler and place in hot hoi oven until until until un un- til slightly browned If II desired Saute onion and celery in butter butler or margarine until tender lender Sprinkle in flour blend well Gradually stir in bouillon and continue to cook until thickened and smooth Add chicken and part parl of the the ham Pour into inlo center of baking dish and top lop with wilh remaining strips of ham Quick Baked Bean Casserole Serves 8 6 1 cup sliced onion 2 tablespoons fat 1 ounce 3 can deviled ham barn 1 tablespoon prepared mustard 2 tablespoons molasses 14 teaspoon salt 2 No 2 cans 2 cups pork and beans 1 cup well drained canned tomatoes Cook onion In hot fat until golden Combine remaining ingredients ex- ex b c e p t tomatoes Alternate layers of bean mixture and 0 onion n ion and tomato slices in greased 1 quart cas casserole role Bake in moderate oven 30 minutes Spanish Rice with with Tongue Tongue Serves 6 8 6 1 cup chopped onion 1 cups chopped celery 2 cloves garlic crushed 3 tablespoons fat 1 No 2 can 3 cups tomatoes 1 teaspoon salt VA teaspoon pepper 1 tablespoons brown sugar 1 ounce 8 package American cheese diced 3 cups cooked rice 3 cups cubed smoked cooked tongue 1 I ounce 3 can broiled mushrooms mushrooms mushrooms mush mush- rooms sliced Cook onion celery and garlic In hot hoi fat fal until golden Add tomatoes and simmer over low beat heat until thickened about one hour Add seasonings seasonings seasonings sea sea- and sugar Add cheese stir until melted Add remaining in- in In in- Bake in greased quart 2 casserole in slow oven about one hour Top with ripe olives |