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Show v..vs,Sj.-.-''''''' v.w: ' if tr--. 'a v-v" KX ''" y N J Vv- 'A 'Y.vr'-. - 1 Stretch the Meat with Vegetables (See recipes below.) Mostly Vegetables What's the best way to save on meat? Serve smaller amounts and round the meal out with several vegetables. When you come to consult figures on meat consumption you will real- lze tnai a many of us actually actu-ally overdo the eating on meat and take it easy on the vegetables. Now that the former for-mer Is high in price " and will become more scarce, If reports LYNN CHAMBERS' MENU Vegetable Pie with Peanut Butter Crust Molded Pear Salad Celery Strips Chocolate Souffle Recipe given. and remaining ingredients. Bring to a boil, then turn down heat and cook from 45 to 60 minutes. Vegetable Loaf. (Serves 6) cup cooked peas H cup cooked string beans lb cup chopped carrots lYs cups milk 1 egg 1 cup soft bread crumbs teaspoon salt teaspoon pepper teaspoon paprika Press peas through a sieve, cut beans into small pieces, and combine com-bine all vegetables. Add milk, slightly slight-ly beaten egg, crumbs and seasonings. season-ings. Turn into a greased baking dish and bake in a moderate (350 degree) oven until firm. Serve with 2Vi cups medium white sauce to which has been added 4 tablespoons of deviled ham. Blend thoroughly. There are innumerable ways in which that good protein food, cheese, can stretch vegetables while substituting substi-tuting for meat. Here are several taste-tempting ideas. Macaroni-Stuffed Peppers. are true, plan to include more vegetables In your meals. Here are some very satisfying main dishes which you will be wise to use. There's enough meat to satisfy satis-fy the hungry and those with a taste for it, but there are also dishes which are budget-wise. Vegetable Pie. 3 tablespoons butter 5 tablespoons flour I teaspoon salt teaspoon celery salt y2 teaspoon paprika 3 cups milk 16 small white onions 1 cup cooked peas 1 cup cooked string beans or lima beans 3 cups cooked carrots 2 cups chopped leftover roast or meat loaf Melt butter, add flour and stir until well blended. Add seasonings and then milk, stirring constantly until smooth and thick. Bring to a boil and cook for 2 minutes. Add vegetables and meat. Pour into a large baking dish; cover with the following: Peanut Butter Crust. lii cups flour 3 teaspoons baking powder 1 teaspoon salt 4 tablespoons peanut butter H cup milk 4 strips raw bacon fat Sift together dry ingredients; add peanut butter and mix In thoroughly with a fork. Add milk to make soft dough. Turn out on floured board; toss lightly until the outside looks smooth. Roll out to fit baking dish. Cut slits for steam to escape; place on top of baking dish. Cut bacon in very small pieces over top and bake in a hot oven (425 degrees) about 20 minutes until bacon is crisp and brown. Here is an interesting, well sea- (Serves 6) 6 green peppers 1 cup cooked elbow macaroni pound grated American cheese 1 cup cooked tomatoes 1 cup soft bread crumbs U teaspoon Worcestershire sauce Y teaspoon salt Dash of pepper Cut a slice off the top of each pepper and cook in boiling salted water for S min- utes. Drain and remove seeds. Mix remaining ingredients, saving sav-ing of cheese for top. Fill peppers pep-pers with mixture, mix-ture, stand upright up-right In pan and soned dish which is both filling and satisfying in addition ad-dition to being an excellent way in which to stretch a pound of meat: sprinkle with remaining cheese. Bake in a moderate oven (350 degrees) de-grees) for 30 minutes. Broccoli With Cheese. (Serves 6) 1 onion, minced 6 tablespoons butter 4 tablespoons flour 2 cups milk H teaspoon salt 1 egg yolk 1 cup grated parmesan cheese 2H pounds cooked broccoli cup dry bread crumbs Cook onion in 4 tablespoons ol butter until tender, stir in flour and add milk gradually, stirring constantly. con-stantly. Add seasoning, egg yolk and cheese. Pour half of sauce into baking bak-ing dish, arrange broccoli on top oi sauce and cover with remaining sauce. Sprinkle with bread crumbs and dot with remaining butter. Bake In a hot (400 degree) oven about 20 minutes. AID TO SPREADS A little citrus juice mixed into many sandwich spreads not only improves im-proves the flavor but also thins the mixture for easier spreading. Try a dash of orange juice in cheese spreads, ham or peanut butter. Released by WNU Features. Talerni. (Serves 6) 1 green pepper 1 pound hamburger t tablespoons oil 1 small can tomatoes 1 small onion 1 clove garlio Yt pound dry noodles 1 can corn kernels 1 can ripe olives H cup olive liquid H cup Longhorn cheese Fry cut-up pepper and hamburger In oil. When browned, add tomatoes Any equipment which has an electrical elec-trical element should never be im mersed in water. This includes roasters, coffee pots, mixers, toast-ers, toast-ers, waffle irons, griddles, et cetera The motor may be wiped with a damp cloth, but carefully so as not to get it too wet. Always have the equipment disconnected ti'T CleanerS shouId be emp-w emp-w , CVery use- Remove threads and lint which have gath ered in brush by clipping w th shears and pulling them out Ke the cord from becoming twisted LYNN SAYS: Take Proper Care Of Your Equipment Don't overload your refrigerator and keep it defrosted in cold as well as hot weather. An excess of lee will cut down on the cold you actually have ia the refrigerator. Your sewing machine should be oiled after eaeh day's sewing or after 8 to 10 hours of stitching.' The most practical way in which to defrost quickly is to have the current cur-rent turned off; empty the ice travs ,nd fill with warm water |