Show g ag eff X 1 I 2 2 V K if REM IMMUNE IN kaboos kabobs Hel pYou keep cool see r recipes below cool tactics As soon as warmer weather starts seeping into the house many a women asks the all important question illow how can I 1 keep cool and still cook forthe for the family that is a neat trick butyok but you can do lt it too the first thing th ingIs la to plan your menus so there nia are no long cooking ideas in them mike make a point ol of riot not selecting anything that will require more than 30 minutes cook ing the second is in to do most of your waste to hS piot the morning BO that you wont lie be spending too much time himelright right at supper time when it itis Is so BO warm the third la Is to plan all cool meals and get the preparation out of the way before hot weather really hits you there are a number of cool ideas such auch as ai meat or meat fortified salads mads that can tan be whipped together early and stored stared until supper time do this tW once lor or twice a week and see how nicely it works here Iter eare are several ideas that wont require much actual cooking preparation use them often f pr tor variety kaboos kabobs 11 serves 6 Z pounds lamb steak sliced 34 inch thick 3 tablespoons cooking oil 6 tablespoons lemon juice conion 1 onion minced 1 teaspoon salt 12 pound mushrooms cut lamb wo into one inch squares combino combine oil juice onion and salt salts pour over andlee and let stand for several hours drain lamb and arrange on skewers alternately with mushroom caps place four inches below modette imode rata broiler heat beat and broil 12 to 15 minutes turning several times jimes serve with broiled to katoen broiled at came samel time pork tenderloin in sour boor cream I 1 serves ceryes 6 1112 pounds pork tenderloin rat fat sour cream 1 tables tablespoon pion flour floor cut tenderloin into info one inch ilich slices and brown in fat cover with sour cream and simmer about 20 minutes until tender remove meat add flour to cream and simmer tour lour minutes salisbury steak 0 serves 6 4 strips bacon pounds ground chuck check or round 12 pound pork I 1 tablespoon chopped onion I 1 tablespoon chopped parsley I 1 teaspoon salt iz 12 teaspoon pepper chop bacon and mix lightly with meat onion green pepper parsley and seasonings shape into cakes and thern them three inches under broiler heat beai broil 12 minutes turning once sausage salad serves 6 I 1 quart diced dicea cooked potatoes 2 cups culled cubed salami or Thurl nger sausage 2 tablespoons vinegar 2 cups large cooked peas I 1 cup chapped chu ped celery acry 1 chopped fl 6 sweet pickles chopped 2 hard cooked eggs chopped mayonnaise and salt mix all ingredients together and ad add enough mayonnaise to moisten salt to taste and extra vinegar it if desired hep in a large wooden bowl lined with crisp lettuce and nd garnish with tiny whole pickled beets and slices of hard cooked eggs LYNN CHAMBERS MENU kaboos kabobs broiled tomatoes boiled new potatoes tossed greens french dressing split toasted hard rolls butter chilled pineapple cubes la in orange juice chocolate chip cookies cookie beverage I 1 recipe given breaded veal cutlets serves 6 6 veal cutlets IZ 12 inch thick salt and pepper I 1 cup fine bread crumbs 3 eggs slightly beaten fat season cutlets with salt fait andpew and pepper dip in bread crumbs egg and then thenan in bread crumbs saute in fat for 15 minutes on each side using low heat beat serve with tomato sauce jellied tuna fish serves 68 6 8 2 6 0 ounce cans tuna fish flaked 2 hard bard cooked eggs chopped 12 cup sliced stuffed olives 2 tablespoons capers I 1 tablespoon chopped calves chIve sor or minced onion i 1 0 n plain gelatin 14 cup cold water 2 cups mayonnaise lettuce sliced tomato sliced avocado combine tuna fish eggs olives capers and chives soak gelatin for five minutes in cold water dissolve 0 ver over hot water add to mayonnaise stirring constantly add to fish mixture and mix thoroughly turn into mold and chill until firm on lettuce and garnish with torna tomatoes tops and avocado shrimp sala bo lad a new orleans or lealis serves 4 1 1 cup cooked rice 1 1 cup canned or br cooked sl teaspoon salt 1 lemon me juico I 1 tablespoon able spoon minced or onion 2 tablespoons french dressing I 1 tablespoon chopped stuffed olives 14 cup slivered silvered green pepper 34 cup diced dicea raw cauliflower 13 cup mayonnaise 12 mail head of lettuce cr eca coca role finely shredded chill rice clean shrimp removing black vein down don the back cut shrimp into pieces then combine with remaining ingredients ingredient serve serva on individual beds of tho the shredded lettuce |