OCR Text |
Show Don't Neglect Lunch If You Want to Stay Full of Pep, Health ARE YOU ALONE at home for lunch so that yeu don't bother to prepare something for yourself? Or does the family come home, and you simply rummage around the refrigerator re-frigerator and don't know what to serve? These are frequent situations In many homes throughout the country. Lunches of this type or none at all for the homemaker alone at home don't help pep, vitality and health. If you get a lag In the afternoon after-noon and wonder what's wrong with you, check your luncheon habits. Physicians and nutritionists are of the opinion that if you skip a meal, it places too much of a load on another meal. Let's say you've skipped lunch and eat a very full and ample dinner. Do you feel like doing anything but flopping into bed and wasting the evening? And have ( ty. I You may be busy, but you can prepare cottage cheese with oranges, grapefruit and berries In season with a buttered muffin and a glass of Iced tea for a lunch that's healthful and balanced. I you ever thought of what it does 1 to your disgestive process to have it called upon suddenly to digest a big meal after having been lazy for many hours? It's much better to try to distribute dis-tribute your calories evenly through-out through-out three meals during the day. In between you won't feel an energy lag and you will keep your system in good working order. Don't give the excuse that you think lunch unimportant and simply don't feel like bothering with it. Even if you're alone at noon, it doesn't take much effort to prepare a nice cottage cheese and fruit salad and a glass of milk with roll or toast. Or, if the youngsters are at home, It's simple enough to cream some leftover vegetables Into a piechcese, serving It with fruit and cookies for dessert. Planning will give you plenty of the right foods on hand from which to choose a nutritious and well-balanced lunch. And if you value your health and well-being, you'll certainly cer-tainly not count half an hour at noon much to give up to It HERE ARE SOME HOT DISHES from which to choose for lunch if there are several of you at home. They are made from "planned" leftovers and are quick and easy to prepare. Corn Scramble (Serves 6) 1 cup cubed leftover ham t tablespoons fat 2 beaten eggs Salt and pepper 1 No. 2 can cream style cora 14 cup green pepper, cubed Brown ham in fat and then mix with other Ingredients. Mix thoroughly. thor-oughly. Cook over low heat, stirring constantly until the eggs are set Creamed Meat In Potato Nests (Serves 4 to 6) Combine one 10-ounce can of condensed cream of mushroom soup with cup milk. Blend and heat. Add 1'4 cups of diced, cooked turkey, tur-key, chicken, roast veal or pork, ham, or fish and Vi cup of diced plmicnto. Add some of this hot sauce to 1 egg yolk and stir into remaining sauce. Heat thoroughly and serve in nests of reheated, mashed potato. Beef Rice Croquettes (Makes 1!) Combine 1 cup seasoned white sauce with 1 cup ground leftover roast beef, 1 cup cooked rice and LYNN CHAMBERS' MENU Cheese-Vegetable Pie Date Muffins with Butter Wedge of Melon with Lime or Bowl of Fresh Peaches or Berries with Cream Cookies Beverage Recipe Given 14 tablespoon chopped onion. Form into croquettes. Dip into beaten egg and water, then in bread crumbs. Fry in shallow fat. Cheese Vegetable Fie (Serves 6) Pastry for 1 crust 1 cup freshly grated American cheese ' 1 cup milk, scalded 2 egga 1 12 teaspoons salt 18 teaspoon paprika 1 teaspoon Worcestershire sauce 2 12 cups mixed, cooked vegetables vege-tables 2 fresh tomatoes Blend Vg cup of cheese with dry ingredients when making the pastry. Roll out and place in pastry tin.. Bake in a hot oven for-10 minutes. Meanwhile, add milk to beaten eggs; . add seasonings and vegetables, except ex-cept the tomatoes. Pour into pie. shell. Cut tomatoes into eighths and arrange on top. Sprinkle with remaining re-maining Vi cup of cheese. Bake in a moderate (350 degree) oven for about 30 minutes or until a knife inserted in-serted in the center comes out, clean. Salmon Macaroni Salad (Serves 6) 1 8-onnce can of salmon 2 cups canned peas, drained 1 cup shell macaroni, cooked 13 cup mayonnaise Drain salmon, removing bones and skin. Combine with remaining ingredients in-gredients and season to taste. Serve on crisp lettuce. Garnish with slices of hard-cooked eggs. Asparagus-Ham Luncheon (Serves 6 to 8) 20 stalks of canned or cooked asparagus as-paragus 6 slices of cooked or cold ham 1 can of mushroom aoup 12 cup cream 6 slices buttered toast Mix mushroom soup with cream.' Heat thoroughly. Place ham slices1 over toast, top with a few stalks of. asparagus. Pour soup over all and, run under the broiler for a few, minutes. If the family s home for lunch, It doesn't take long to prepare delicious and nutritious cheese, vegetable pie and serve It along with fresh fruit and berries for a vitamin-rich lunch. Stuffed Onlona (Serves 6) Cook 6 large Bermuda onions in boiling salted water for 30 minutes. Remove center and stuff with following: fol-lowing: Combine 1 can of pork and beans with H teaspoon dry mustard, Vt teaspoon salt, 2 tablespoons chopped onion centers. Stuff onions. Sprinkle each with 1 teaspoon brown sugar and heat through. Stuffed Baked Tomatoes (Serves 6) Scoop out center of six large tomatoes. to-matoes. Brown 1 tablespoon of chopped orflon, 2 tablespoons chopped chop-ped green pepper In 2 tablespoons of butter. Add 1V4 cups corn cut oft the cob, 2 beaten eggs and cup bread crumbs and season to taste. Stuff tomatoes and sprinkle with grated American cheese. Bake In a moderate oven for 25 minutes. Chopped leftover ham or crumbled bacon or cubed sausage may be added to the corn If 10 desired. Another good stuffing Is canned macaroni or spaghetti. Stuff the tomato and bake until the tomato is done. KtleuH it WNU FMtuiw |