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Show r ' ,. " s . ' " i " r j v " - " i f ' ' x- x , S. I , , v- , j ?,','. , ' ',,! ' 1 ;-' ' . '?'" Serve Stuffed Cauliflower for Dinner (See recipes below) Meat-Shy Meals IF YOU CAN'T GET the meat variety you want for meals, or if you just want to serve something different, glance over the main dish ideas I've planned for you today. These are all protein-rich foods and will do nicely for a main course either for a luncheon or simple supper. sup-per. All recipes have flavor-value plus, and many of them will teach you new cookery tricks with foods that are real treats when properly prepared. If you are serving heavy eaters with these dishes, plan a calorie-rich calorie-rich dessert that will completely satisfy the appetite. These dishes go well with rich, tasty pies, cakes and whipped cream desserts. THIS CAULIFLOWER DISH makes a complete meal and turns out pretty on a platter when served with broiled tomato halves and choice mushroom caps, also broiled. Stuffed Cauliflower f (Serves 4 to 6) 1 large head cauliflower fi tablespoons butter or substitute sub-stitute S tablespoons floor LYNN CHAMBERS' MENU Chilled Tomato Juice Baked Crab Salad Molded Pineapple-Carrot Salad Bran Muffins Honey Chocolate Cream Pie Beverage Recipe Given Add 14 cup of the crumbled cheese to each 34 cup of well seasoned French dressing. ' HERE IS A PERFECTLY DELICIOUS DE-LICIOUS way to prepare that delicacy, delic-acy, egg plant. The tomatoes and cheese add a rich, meaty flavor making this suitable for a main dish. v Egg Plant Parmesan (Serves 6) 1 medium-sized egg plant Cracker crumbs 1 egg, beaten, diluted with 2 tablespoons water 1 pound ground beef 1 onion, chopped 2 12 cups tomatoes 1 teaspoon sugar 1 cnp grated Parmesan chees Slice the egg plant into quarter- inch pieces. PeeL Dip in crumbs, diluted egg and in crumbs again. Fry on both sides in a little fat until browned Season ground meat with -salt and pepper. Form into small balls and fry. Cook onions in fat until browned. Add well-drained tomatoes and sugar. Season to taste with salt and pepper. Place a layer of egg plant into a ' buttered casserole, then the meat balls. Sprinkle with half the cheese, and pour over half of the tomato mixture. Cover with remaining re-maining egg plant, cheese and tomato to-mato mixture. Bake in a moderate 112 cupg hot milk 1 tablespoon prepared mustard 12 cup shredded American cheese Salt, pepper 23 cup chopped mushrooms 12 cnp soft bread crumbs ' Broiled mushroom caps Broiled tomato halves Cook the cauliflower in boiling, salted water until tender. Melt three tablespoons butter in top of double boiler, blend in flour, then milk, gradually, stirring constantly. When thickened, add mustard, cheese, salt and pepper to taste. Eaute the chopped mushrooms in two tablespoons butter. Add the crumbs and two tablespoons qt the cheese sauce. Place the cooked cauliflower on a round platter, spread the flowerets apart and fill with stuffing. Pour remaining sauce on top of cauliflower and garnish the plate with the bxoiled tomatoes and mushrooms. Tamale Loaf (Serves 8) 1 large onion, chopped . 1 clove garlic, minced t tablespoons salad oil 1 quart canned tomatoes 1 12 cnps corn kernels (350 degree) oven for one hour. , Spinach Luncheon Dish (Serves 2) 2 strips bacon, chopped 1 cup cooked, drained spinach, chopped 2 eggs, slightly beaten 12 teaspoon salt 1 tablespoon grated American cheese. . Cook bacon until crisp, drain off fat. Arrange spinach evenly in skillet over the bacon. Add salt to eggs and pour over spinach. Sprinkle with grated cheese, cover and cook slowly over low heat for five to seven minutes. Kenr t 1 tablespoon butter 1 tablespoon chili powder 1 tablespoon salt 2 cups milk 1 12 cups yellow commeal ! eggs 1 cup ripe olives, seeded and chopped. Brown onions and garlic In oil. Place in large, heavy pot with tomatoes, to-matoes, corn, chili powder, butter but-ter and salt. Mix milk and corn-meal corn-meal and add. Cook until very thick, about 20 minute's, but stir occasionally being careful not to scorch. Then beat in whole eggs, one at a time. Turn' half the mixture mix-ture into a loaf pan or baking dish. Top evenly with chopped olives and cover with remaining cornmeal mixture. Cover and bake in a moderate (350 degree) oven for 45 minutes. Cool slightly in pan. Cut into thick slices and serve with a well-flavored tomato sauce. The tamale loaf will make a complete com-plete meal when served with a tossed green or tossed citrus salad with Roquefort cheese dressing. once. Baked Crab Salad (Serves 6) 1 large green pepper, chopped' 1 small onion, chopped 1 cup finely cut celery 1 can crabmeat, shredded 1 can shrimp, cleaned 1 cup mayonnaise 12 teaspoon salt 18 teaspoon pepper 1 teaspoon Worcestershire sauce 1 cup bread crumbs, mixed with 2 tablespoons butter Combine green pepper, onion and celery. Remove all tendons from I crabmeat and shred or flake. Remove Re-move black line from shrimp and cut in small pieces. Mix fish with vegetables. Add mayonnaise and season with salt, pepper and Worcestershire Wor-cestershire sauce. Place in buttered ramekins or in greased baking dish. Cover top with buttered crumbs. Bake In a moderate (350 degree) oven until top is nicely browned, about SO minutes. Released by WNU Features LYNN SAYS: Enjoy Garden Vegetables Most By Cooking Them Properly All cooking of vegetables reduces re-duces the Vitamin C content, but tomatoes and potatoes, when baked, manage to retain most of theirs. To insure an adequate supply of this vitamin, it's best to use some fresh fruit, especially citrus, every day. Use an uncovered kettle for cooking vegetables, anH cook only until fork tender. The red color of vegetables is due to their acid, and needs to be kept that way. Tomatoes have enough acid to keep their color, but beets and red cabbage may need a bit of lemon juice or white vinegar vine-gar in their water to keep red. Sauces and toppings enhance most vegetables. Cheese and white sauce are old favorites, but you might try mustard sauce with green beans, crumbled bacon and bread crumbs over spinach and hollan-daise hollan-daise sauce over asparagus. j |