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Show P V. " -V "SU: Flatter Summer Meals With Properly Cooked, Attractive Vegetables WHEN the thermometer speeds into the nineties, every home-maker home-maker worries about meals and family appetites. Even though appetites ap-petites appear robust on picnics, they are apt to seem on the slim side for a meal in the family dining room. Is there a certain remedy for the waning appetite amidst the wilting heat of hot sum-H sum-H ( mer days? Yes, tg ' s&vZF certainly, there -ysTNjO are several sure-sVQY sure-sVQY fire ways of pKirr M- coax'nS e fam-jg5f2J- ily into eating '-..ii, what they should. One of the best ways is to serve attractive vegetables which are so plentiful for they add zip, in the form of vitamins and minerals, into a scanty diet. Vegetables add color, and consequent con-sequent interest, too, to the family dinner table with their glorious greens, reds and orange yellows. Who could ask for a better artist's palette with which to decorate the mealtime scene? Serve vegetables fresh, whenever when-ever possible since this saves food value. When they are cooked, however, how-ever, use only a small amount of water, season carefully, but not heavily, "and cook until tender. Vegetables are best if they have some of their natural crisp texture, even though cooked. Seasonings should be mild so that you don't mask the delicious natural flavors and thus jade the appetite further. You may add some of the nice sauces for variety, however, and thus create interest that might not otherwise be present. YOU CAN'T BEAT a salad bowl of summer vegetables, espe-c espe-c tally when J r I there's a tasty dressing to go f I along with it. y I. J Here's a sugges- Cfvi&sU lightful dressing ?cIJsw5f( seasoned with tilue cheese and anchovies: Summer Salad Bowl (Serves 6-8) 2 cups fresh spinach leaves 1 small head lettuce 2 cups shredded green cabbage 1 bunch watercress Fresh dill Tarragon 1 cup diced celery and tops W cup green pepper rings 1 cup crumbled blue cheese cup French dressing 1 2-ounce can anchovy fillets Rub salad bowl with cut clove of garlic. Break spinach and lettuce let-tuce into bite-sized pieces in the salad bowl. Add cabbage and watercress; water-cress; sprinkle with the herbs, fresh dill and tarragon. Add celery and green pepper. Sprinkle with cheese. Chill. Just before serving, add French dressing and anchovy tillets. Toss lightly. Chinese Salad (Serves 4-6) 2 cups canned bean sprouts, drained H cup diced celery 1 medium cucumber, sliced thin 1 green pepper, minced 2 tomatoes, cut In small cubes French dressing Minced chives Combine all vegetables and toss Vegetables, cooked or fresh, chilled and seasoned, arranged attractively on a salad platter add appetite appeal to the main course. Arrange mounds of the small vegetables like corn kernels, ker-nels, green lima beans or peas with strips of carrots, asparagus aspara-gus or celery on lettuce and pass with a tangy dressing. LYNN CHAMBERS' MENU Leftover Roast Beef with Barbecue Sauce Baked Potatoes Summer Salad Bowl Toasted Rolls Butter Beverage Blueberry Pie Recipe Given. with French dressing, to which may have been added one teaspoon of soy sauce, if desired. Refrigerate the salad ingredients for one hour. Drain off extra dressing and serve with mayonnaise. Sprinkle top with minced chives before serving. HERE'S an excellent way to prepare pre-pare and serve asparagus: Asparagus with Sour Cream Sauce (Serves 6) 2 pounds asparagus spears cup thick sour cream cup drained horseradish V teaspoon salt teaspoon paprika Cook asparagus in a small amount of boiling, salted water until tender, about 25 minutes; drain. Meanwhile, make sauce by beating the sour cream' slightly, add remaining ingredients and blend thoroughly. Serve with cooked asparagus spears. Broiled Tomatoes (Serves 6) 3 medium tomatoes, cut in halves ' 1 teaspoon salt teaspoon pepper Vi cup buttered bread crumbs Vt cup grated American cheese Season each tomato half with salt and pepper. Blend crumbs and cheese and sprinkle on each tomato toma-to half. Arrange in a baking pan and bake in a moderate (375) oven lor 15 minutes, or broil 8-10 minutes min-utes under low heat. A GOOD main dish to serve at home or to tote to a picnic uses corn and tomatoes, seasoned sea-soned beautifully beautiful-ly with bacon, T r e e n npnnpr and a cheese topping. Corn-Tomato Casserole (Serves 6) 4 strips bacon, diced Yi cup chopped onion H cup minced green pepper 2 cups chopped tomatoes 2 tablespoons brown sugar 1 teaspoon salt Yi teaspoon pepper ZVi cups corn, cut from cob, or canned corn cups dry bread crumbs cup grated cheese Fry bacon in a skillet until crisp. Place in a 1 quart casserole. Add onion and green pepper to bacon fat and cook until tender. Add tomatoes, sugrr and seasonings. Simmer for , minutes. Stir in corn. Cook for eight minutes, if using uncooked corn. Place all mixture from skillet into the casserole. cas-serole. Top with bread crumbs then with cheese, and bake, uncovered, uncov-ered, in a moderate (350) oven for 30 minutes. Treat fresh vegetables kindly and you'll be well rewarded for their acceptance at meals. New potatoes, qnick cooked in their skins, are tender and delicious de-licious when teamed with cheese-crusted tomatoes and plump, green asparagus spears with a nippy sauce. LYNN SAYS: Keep Meals Cool When Thermometer Soars Refreshing fruit platters come in for a big bid during summer. Place cherries and grapes in the center of your largest, coolest platter. plat-ter. Surround with a mound of each of the following: peach halves with a cluster of blueberries in the center; cen-ter; cantaloupe edges, pineapple chunks mixed with halved strawberries, straw-berries, honeydew melon wedges and watermelon triangles. Don't discard cold, fried trout. Serve it on a bed of watercress or lettuce and pass with sour cream in which are floating thin slices of cucumber. Serve with a lemon wedge. Lamb chops take well to barbecue barbe-cue sauce and broil quickly to keep your kitchen cool. Serve with a fruit garnish of pineapple, banana half and grapefruit segments. Chilled soups are ideal for starting start-ing off the meal with proper spirit You might try jellied consomme or icy cold cream vichyssoise. |