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Show Jse of Green Color In Spring Food Menus Will Enhance Appeal WHETHER IT'S a party you're planning or just a family menu irou're preparing, take a tip from lature and use the delicate green colors of foods generously. They'll give the lilt of spring to your meals. I The green of vegetables may be combined with LYNN CHAMBERS' MENU Minted Fruit Cocktail Braised Lamb Steaks Mashed Potatoes Spring Vegetable Platter Date Muffins Beverage Lime Bavarian Cream Recipe Given apple juice. Chill until slightly thickened. Then fold In whipped cream. Add sugar to pineapple and fold into gelatin mixture. Turn into 10xl0x2-inch pan and chill until firm. Meanwhile, dissolve the other package of gelatin in 1 cups hot water. Turn- into another pan of the same size as one used above. Chill until firm. Then cut 8 or 9 shamrock sham-rock shapes with a shamrock cooky cutter. With spatula, carefully arrange ar-range shamrocks on first gelatin mixture, allowing one for . each serving. Chill. Cut in squares. If desired, cubed or riced gelatin may be used for decorating instead of shamrocks. v white or yellow to reat advantage for Appetizing meals as well as colorful tables If you're cooking the green vegetable, it's important to remember that Dvercooking will make the delicate green look dull as well as lose important im-portant nutrients, so keep one eye Dn the clock. This is the time, too, when you can use many of the green vegetables vegeta-bles in salads in raw form. Keep them crisp so there's no wilting and you'll have foods as fresh as the season itself. IF YOU'RE PLANNING a St. Patrick's day party for oldsters or youngsters, you'll like this salad. Grapefruit-Lime Salad (Serves 8) 1 package lime-flavored gelatin gela-tin 1 cup hot water 1 cup canned grapefruit syrup 1 cup drained, canned grapefruit grape-fruit Vi cup sliced stuffed olives Salad greens 1 avocado Mayonnaise or French dressing dress-ing Dissolve the gelatin in hot water. Add the grapefruit syrup then chill jntil mixture begins to thicken. Add the drained grapefruit and olives. Turn into small individual molds and chill until set. Unmold on salad greens, garnish with avocado slices and serve with mayonnaise or French dressing. iiiim-m riinTmTi rn-nrnnnrrnrnnr---i-mimniiiiiniiiiiiiii mbhih I J i J f A r ! ,i " ' ) s f 1 i 4 Asparagus tips riding on toast points with smooth, well-flavored cheese sauce make a truly springlike spring-like dish for luncheon or supper. "The green and yellow color scheme which this combination makes will make a welcome sight for winter-weary appetites. ASPARAGUS, that aristocratic vegetable, which comes into season early in Spring is rv sometimes called j sparrow - grass. WvC?'' But whatever you (V ,5n. call it, this hond-kT hond-kT ,' x some, green-tipped )" vegetable is one of wJ me rue appetite V I N treats of the season. sea-son. The vegetable can be changed from a supplementary supplemen-tary to a main dish if you serve it on toast with a cheese sauce because be-cause cheese is a high grade protein pro-tein food. The cheese sauce is also an excellent idea to remember if you want to add interest to leftover vegetables. Asparagus on Toast with Cheese Sauce 2 tablespoons butter 4 tablespoons flour 2 cups milk pound American cheese, shredded Salt, pepper , Hot, cooked asparagus tips Toast points Make cream sauce with the butter, but-ter, flour and milk. When thick and smooth, add the shredded cheese and stir until it is melted. Season to taste. Place each serving of asparagus as-paragus on 2 toast points and cover with a generous amount of hot cheese sauce. If you want to make a spring vegetable platter that looks pretty as well as one which interests winter-jaded winter-jaded appetites, this next recipe is just the thing: Begorra, if it doesn't look just like a party or the youngsters with perky lime gelatin shamrocks sitting prettily on slices of lime bavarian cream. Feature this delicious Irish dessert on a green linen or paper tablecloth, and you have a picture table. IF YOuW GIVING a party for iie youngsters and want to give them just a snack, you'll find ?-'f the next recipe answers your problem completely. complete-ly. Perky shamrocks sham-rocks are set on slices of Bavarian cream, and are are-guaranteed to be the hit of the party. As a matter mat-ter of fact, it would be a good idea to hang onto Jie recipe as it offers all sorts of possibilities. With little chick cutters you can jse lemon-colored ones for Easter, red and pink flowers for May day, ;tc. Serve them on a base of line Bavarian cream or on plain cake or ce cream. Jolly thought, isn't it? Try it soon. 'Lime Bavarian Cream (Serves 8-9) 1 package lime-flavored gelatin gela-tin teaspoon salt 1 cup hot water 1 cup canned pineapple Juice 1 cup cream, whipped 3 tablespoons sugar 1 cup canned crushed pineapple pine-apple 1 package lime-flavored gelatin gela-tin 1 cup hot water Dissolve 1 package gelatin and salt in 1 cup hot water. Add pine- LYNN SAYS: Uake tUf Most Of Vegetables A dash of nutmeg and pickled Dnions added to new peas will lift this lovely vegetable out of the ordinary class. Top asparagus served on toast points with cheese sauce and slices of broiled bacon if you want to make 3 complete vegetable luncheon. Tomatoes may be stuffed with cooked corn kernels or those loveij oaby lima beans. Bake just enough to cook the tomato. Spring Vegetable Platter (Serves 6) 1 pound green beans 4 medium carrots, cut in strip's 1 box frozen asparagus 1 hard-cooked egg, chopped cup butter 2 tablespoons lemon juice Cook green beans in boiling, salted water for 30 minutes. Cook carrots in boiling, salted water for 15 minutes. Cook spinach without water 5-8 minutes. Arrange spinach spin-ach in center of platter and garnish with egg. Arrange drained green beans and carrots in spoke fashion around the spinach. Pour over them a sauce of the butter melted and mixed with lemon juice. Garnish the platter with the following: Roll slices of luncheon meat spread with salad dressing around tiny sweet pickles. Fasten with toothpick. Like, creamed cauliflower? Stick M cup' of salted almond meats in the white sauce after pouring it ovei the vegetable for appetite appeal. Young cabbage cooked in milk rather than water is delicious to taste. Melted butter mixed with lemon juice and chopped parsley makes an excellent sauce for whole cooked carrots. Cup of corn added to 3 cups ol cabbage and seasoned with crisp crumbled bacon and a bit of suga-ib suga-ib delicious' |
