OCR Text |
Show Soup Makes an Easy Supper! (See Recipes Below.) Menu Short-Curs THERE'S shopping, cleaning, baking, decorating, wrapping Christmas presents pres-ents and a hundred hun-dred other things to do these days before Christmas. Where does one LYNN CHAMBERS' MENU Corn Chowder Toasted Muffins Butter Jelly Grapefruit-Pineapple Salad Beverage Fig Pudding Cream Recipe given Corn Chowder (Serves 6) 4 cups diced potatoes 2 cups boiling water 1 2" square fat salt pork 1 large onion, sliced 1 No. 2 can kernel corn 1 quart milk 2 teaspoons salt teaspoon pepper Cut salt pork into cubes and brown in a large saucepan. Add onion and cook until tender. Add diced potatoes and water; cover and cook until potatoes are tender. Add corn, milk and seasonings. Heat and serve garnished with a sprinkling of paprika. Leftover meats are put to good use in these casseroles which will make easy work for you on these busy days before the holidays. Noodles Neapolitan (Serves 6) Vi pound noodles, cooked 2 cups slivered chicken or ham 1 cup milk or cream 2 eggs 1 cup buttered bread or cracker crumbs After noodles are cooked in boiling, salted water, rinse and find time to plan and make meals? Now is an excellent time to put menu short-cuts into operation. Plan to serve soups often, not as a first course, but as a main dish. Serve those casseroles, too, that whip together in no time and bake in half an hour or so without any watching or further attention. Have foods that are hearty, and make certain there's enough for seconds or thirds because the family fam-ily will be hungry now that appetites appe-tites have been sharpened by cold weather. HERE ARE some excellent soups which can easily take the place of a main dish at dinner. Navy Bean Soup (Serves 6) VA caps dried pea beans 2 quarts cold water ' , Lamb bones 2 tablespoons salt 1 clove of garlic, peeled 8 to 10 peppercorns 1 bay leaf 4 sprigs parsley 'A cup minced onion teaspoon pepper teaspoon marjoram 2 cups canned tomatoes Pick over beans, then wash and soak in cold water overnight. Drain; measure liquid from beans and add enough to make two quarts. Add to beans with lamb bones and salt. Tie next six ingredients in a cloth bag and add to water and bones. Cover, bring to a boil, then simmer for four hours until beans are tender. Remove bones and spice bag, then strain soup. Mash beans. Add any pieces of meat which cling to bones and the tomatoes. to-matoes. Reheat and serve hot. SOUPS take long to cook, but, of course, need little watching, and thus they are such time-savers to have for meals. Here's another delicious, de-licious, hearty soup: Oxtail Soup (Serves 12) l'i pounds lean beef 2 oxtails, split 5 quarts cold water 1 tablespoon salt 1 large onion, diced Y. cup celery root, diced 1 tablespoon chopped parsley 2 tablespoons fat 2 tablespoons flour 3 carrots, diced Cut oxtail into small pieces and fry lightly in fat. Cube the beef and drain them. Into a well-greajed dish, place layers of noodles, then s meat and repeat j until all are used. J Beat eggs, add milk, and pour over noodles and meat. Top with crumbs. Bake in a moderate (350-degree) (350-degree) oven for 25-30 minutes or until browned on top. THE FRUIT puddings mentioned earlier need take no longer to make than the main dishes for the meal. Both of these recipes for desserts are nourishing and will be well received. re-ceived. Fig Pudding (Serves 6) 2 eggs, beaten 1 cup sugar 3 tablespoons flour 1 teaspoon baking powder 1 cup walnuts, chopped 1 cup figs, chopped Beat eggs until light, then add sugar, sifted flour and remaining ingredients. Stir well and bake in a buttered casserole dish in a slow (325-degree) oven for 25 minutes. Apricot Whip ' (Serves 6) pound dried apricots , H cup sugar Whites of 5 eggs teaspoon lemon juice 1 Pick over and wash fruit. Cook in water, just enough to cover, until soft. Remove stones and put through strainer. Add sugar and cook five minutes. Beat egg whites until stiff and fold in fruit. Heap lightly in a buttered baking dish and bake in a slow (325-degree) oven 35 minutes. Serve with custard sauce or cream. Released by WNU Features. add with oxtail to water and salt. Place in large kettle, cover and let cook slowly) for about four j hours. Add vege- tables and cook for one hour longer, or until stock is reduced by half. Strain. Heat fat in skillet, add flour and brown slowly. Add one cup of the soup and then stir into remaining re-maining stock. LYNN SAYS: Now's the Time to Get Beady for the Holidays If you're buying fresh flowers, lengthen their life by spraying liquid wax on them. Be sure the leaves and petals are free from water before be-fore waxing. Broken bits of cookies, rolled fine, should be kept in jars so they will be ready at a moment's notice to be rolled into a crust for pie. Use one of the ready-mix puddings for the filling and top with whipped cream or meringue |