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Show l f v v - LT-J... ....'-. 'u f I Glorify Holiday Leftovers! (Set Recipes Below.) After-Holiday Meals SMART HOMEMAKERS, Instead of looking on holiday leftovers with scorn, will welcome having them because they save time in meal n'P preparation a lL) weU conserv- JVy ) ing time in mar- d-i y keting. "-jwQo Who doesn't X5 "VAX welcome succu- y J lent slices of fi ham, turkey or roast beef when served with slices of bread or rolls? They're the refrigerator re-frigerator raiders' delightl Then, too, there are excellent dishes which Mom can prepare quickly from vegetables and roast. Everything's cooked and needs Just a bit of ingenuity and heating to make them ready for the table! To make leftovers palatable, it's best to disguise them completely. With the right recipes, it isn't much of a trick, and it's fun, too, to test your ingenuity. Chicken Rice Loaf (Serves 6) t cups diced, cooked chicken or turkey Z cups cooked green peas 2 cups cooked rice 2 tablespoons chopped pimlento 2 egg yolka, beaten H cup milk 1 tablespoon minced onion 1 teaspoon salt Dash of pepper Combine chicken, peas, rice and plmiento. Add milk to egg yolks, then fold into chicken-vegetable mixture. Add onion, salt and pepper. pep-per. Place in a greased loaf pan and bake in a moderate (350 de-gree) de-gree) oven for one hour. Serve with cream or mushroom sauce. Place pan of Cranberry Peach Taffies in same oven during the last half hour of baking time. Cranberry Peach Tafflea 4 canned peaoh halve H can jellied cranberry sance 2 tablecpoona butter I tablespooas brown angar Drain peach halves. Cut cran-serry cran-serry sauce into one-half Inch slices, then cut each slice In cubes. Crumble butter and brown sugar together. Place cranberry uurt cubes into hollows of peach halves, allowing at least two cubes to each peach hall. Sprinkle with butter-sugar butter-sugar mixture. Place In shallow pan and bake during last half hour with Chicken Rice Loaf. IF YOU HAD HAM for Christ-mas, Christ-mas, you're undoubtedly looking 4 for a imooth way to get rid of the ham shreds. Thia main dish loaf atretchei the ham with un-flavored un-flavored gelatin and cheese and will make nearly as big a hit with your family and friends as the whole ham. Serve it for a buffet meal or snack with a green salad. Ham Loal (Serves 6) 1 envelope nnflavored gelatin M cup cold water rup hot water 4 Iratpoon salt H cop vinegar i cup diced celery LYNN CHAMBERS' MENU Hot Tomato Juice Chicken Rice Loaf Cranberry Peach Taffies Molded Leftover Fruit Salad French-Fried Eggplant Bran Muffins Cookies Beverage Recipe given V cup diced sweet pickle 1 cup grated American cheese 1 cap diced eooked bam Soften gelatin in cold water. Add hot water and salt and stir until dissolved. Add vinegar. Chill until the mixture is the consistency of unbeaten egg whites. Mix in celery and pickle; divide mixture into two parts; to one, add the grated cheese, to the other, the diced ham. Turn ham mixture into loaf pan and chill until almost firm; add cheese mixture and chill until firm. Unmold on crisp greens and serve with tomato wedges. www IF YOU want, a hot dish out of the leftover ham, then combine it with spaghetti as In the following recipe: Spaghetti-Ham Ring (Serves 6) cup spaghetti, uncooked 3 eggs Vt teaspoon salt 2 teaspoons rated onion 2 cups ground, leftover bam 2 tablespoons shortening 1 teaspoon Worcestershire sauce H cup top milk Break spaghetti into small pieces and cook In boiling, salted water until tender. ""lr Beat 'RS Ught- ltlj -cSv 'y season I faw ingS' millt and I v?J ham- Mlx wilh I trfS spaghetti which IpX-Vr has been rinsed I Ss. and drained. R Grease a ring mold with the shortening and pour in ham-spaghetti mixture. Bake In a moderate (350-degree) oven for 35 minutes. Turn onto a platter and fill the center cen-ter with buttered broccoli, peas or other vegetables. WHEN YOU HAVE Just a little turkey left from the roast, it can be extended with oysters in this savory pie: Turkey-Oyster Pie (Serves 6) 1 cup small oysters 2 cups leftover turkey, cut in strips 1 cup leftover turkey gravy 1 cup milk 1 tablespoon butter 1 tablespoon flour 1 teaspoon salt i teaspoon pepper M cup mushrooms, If desired H recipe plain pastry Combine first four Ingredients. Heat to boiling and simmer gently until oysters curl. Melt butter, add flour, salt and pepper. Add to turkey tur-key mixture. If fresh mushrooms are used, saute them before adding add-ing to turkey mixture. Pour into deep, nine-inch pastry tin. Top with slashed crust. Bake in hot 42Vde-tree) 42Vde-tree) oven until top is browned. For pastry, use one cup flour, one-third one-third cup lard, one-half teaspoon salt and two to three tablespoons cold water. Rclrated by WNU reilurvi. |