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Show LYNN CHAMBERS' MENU i Lenten Baked Beans Molded Fruit Salad Cloverleaf Rolls Chocolate Cake with Caramel Icing Beverage Eecipe Given Bake in a slow (250" to 300) for 30-35 minutes. Here's another quickie for a meatless meat-less luncheon or supper dish: Lenten Broils (Serves 3-4) 1 tablespoon butter 1 tablespoon flour cup canned tomato sauce Salt and pepper H cup grated American cheese 1 cup flaked tuna fish teaspoon tabasco sauce Melt butter, remove from range, stir in flour to make a paste. Add canned tomato sauce gradually, stirring until smooth. Cook until thickened, stirring constantly. Add remaining ingredients and blend. Spread on slices of bread and place under broiler until golden brown and bubbly. Garnish with a sprig of watercress. CHEESE AND POTATOES are two foods that combine naturally to make a pleasing flavorsome dish. This souffle may be baked in individual in-dividual dishes or r- v. hi one large cas- serole. For a Jj-iAvmeatless meal, VV, jbserve it with as-iV' as-iV' paragus tips in drawn butter tliI1 sauce, minted and f . creamed onions. It may also be served very nicely with a roast leg of lamb in place of au gratin potatoes. po-tatoes. Potato and Cheese Souffle (Serves 6) 1 tablespoon butter 1 tablespoon flour Vi cup milk 1 cup grated or shredded cheese ' 1 tablespoon grated onion Vi teaspoon salt Dash of pepper 2 cups riced potatoes 3 egg yolks 3 egg whites Melt butter, add flour and blend. Add milk and cook, stirring constantly, con-stantly, until thick. Add cheese and seasonings and cook over very low heat until cheese is melted. Add potatoes po-tatoes and well beaten egg yolks. Fold in stiffly beaten whites. Turn into a large or into individual cas- Observing Rules Is 'Must' When Home Cooks Make Dishes of Cheese, Eggs ' IF YOU'RE BUSY juggling menus for Lent or simply trying to add variety to your meals, then there's concrete help in today's column of recipes. Cheese, ''Syh eggs and fish are rf A-r . favorite foods gj right now, and it's VPSjj a wise idea to ( v know how to bring u each food. All these foods, cheese, eggs and fish are economical, economi-cal, which may be an incentive for you to give them more than a passing pass-ing thought. However, they're also foods which are highly nourishing. All three contain high quality protein pro-tein which you need for building and repairing tissue. Aside from other vitamins, cheese furnishes 'Calcium and riboflavin. Eggs supply vitamin A and riboflavin riboflav-in as well as iron. For these reasons, rea-sons, both foods should be included in the daily diet. THERE ARE MANY schools of thought on how omelets should be made, but the main thing is to have them light. A light touch is .necessary in putting put-ting together an omelet and it should be cooked until just done, then served at once. The omelet A flavor triumph is this new way with omelet which uses broccoli in the fold and is served ser-ved with a delightful cheese sauce. There's nourishment a-plenty a-plenty In this cheese, egg and vegetable combination as well as variety for your menu plans. recipe given here uses one of the season's most delicious green vegetables vege-tables and is made even more appealing ap-pealing with cheese sauce. Serve it with a vegetable juice cocktail, hot rolls and relishes and a simple fruit dessert, and you have a meal you'll be proud to serve anyone. Broccoli Omelet (Serves 6) 6 eggs 6 tablespoons milk teaspoon salt 1 tablespoon butter 1 cup hot, chopped steamed broccoli pound American cheddar cheese cup milk Whole heads of cooked broccoli. broc-coli. Beat the egg yolks until light. Add the milk and salt, then fold in stiffly stif-fly beaten egg whites. Pour into a skillet in which butter has been melted. Cook slowly until puffed and lightly browned on the under side. Place in a slow (300) oven for a few minutes to dry the top. Spread half of the omelet with hot, chopped broccoli, fold the other half over it and turn onto a platter. Melt cheese in top of double boiler. boil-er. Add the milk, stirring constantly constant-ly until sauce is smooth. Garnish the omelet with whole heads of hot, cooked broccoli and serve with hot cheese sauce. YOU'LL FIND THESE supper rolls quick to fix, and an excellent, nourishing way to solve a meal problem: Lenten Supper Rolls (Serves 6-8) 1 pound grated American cheese Small bottle of stuffed olives Vi cup butter or substitute H cup finely chopped green pepper pep-per 'A cup minced onion 1 (8-ounce) can tomato sauce 8 hard roils Mix cheese, sliced olives, butter, green pepper and onion. Blend in canned tomato sauce. Cut off ends of rolls and hollow them out. Butter insides of crust and stuff with cheese filling. Replace ends of rolls and wrap each roll in waxed paper, twisting ends to hold paper tight! Light-as-a-feather cheese and potato souffle is an ideal way to serve the family more milk, for cheese is a concentrated form of milk. It's -delicious as a luncheon lun-cheon dish or a supper dish with a meatless meal. ' seroles which have been buttered and bake in a moderately (325) slow oven for 40 to 60 minutes. e, BAKED BEANS, -prepared as they are in the following follow-ing recipe, are tasty and filling, guaranteed t o take the edge off sharp appetites. 'Lenten Baked Beans (Serves 4-6 cup minced onion l'A, cups minced green pepper 4 tablespoons fat or salad oil 4 cups cooked or canned baked beans H cup chili sauce cup grated American cheese V cup buttered bread crumbs Saute onion and green pepper In fat until tender. Add beans and arrange ar-range in a greased casserole, alternating alter-nating layers of the beans with cheese. Top with crumbs. Bake in a hot (400) oven for 30 minutes. LYNN SAYS: Here are Facts About Yeast Breads It's important to use all-purpose flour in making bread and rolls with yeast because this contains gluten. Cake flours are short on gluten and do not make good bread with yeast. When the temperature goes higher than 88, the heat may easily kill the action of the yeast. Mix finely chopped, hard-cooked eggs with cream cheese and spread on toast. Broil until slightly bubbly and serve with bacon strips. When you ready the dough for rising, grease the top of it lightly with butter, fat or salad oil, and cover with a clean towel. Light greasing helps prevent a crust from forming on the dough. The towel prevents dust from coming com-ing in contact with the bread. Bread and rolls should be removed re-moved from their pans immediately immediate-ly after baking so they will not steam and become soggy. If you like a soft crust on rolls, brush them with melted butter as soon as you 'tnish bakine. |