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Show ir ' 1 1 " - P " v m : !' " i ' . ' V Meat Loaf, Potato Salad Makes Ideal Meal (See Recipes Below) Meals Indoors or Out WEEKEND plans have a way of going awry, depending upon who drops in and what the weather weath-er turns out to be. Fortunate indeed in-deed is the homemaker who can serve from four WjfWtt' 10 eight people lg3rgg readily, or set btSteitskN foe dining room table or bring rjgj8 the meal to the tJLLLErfl back porch. SjiS Meals for such VM weekends should jpSjfcXjdlJj be planned with "" 11 II care so there will be ample food, but none to waste. Choose combinations . that can be reheated and served later if they're not eaten. Good staples for menus include potato salad, ham or chicken. Have salad ingredients washed and chill-ino chill-ino m that vrvii can use as many LYNN CHAMBERS' MENU Spicy Potato Salad 'Ham Loaf Corn on the Cob Bread and Butter Sandwiches Carrot Sticks Olives Celery Orange Sherbet Easy Cake with Whipped Cream and Bananas Recipe Given 2 teaspoons salt teaspoon pepper teaspoon thyme 4 green onions, chopped pound mushrooms, quartered 2 tablespoons lemon juice 1 teaspoon sugar 1 teaspoon salt H cup apple juice 2 medium tomatoes, diced 2 tablespoons chopped parsley and chives or few as needed. A plain cake which can be frosted at the last minute, or some creamy citrus sherbet sher-bet nestling in the refrigerator will solve dessert or snack problems conveniently, and with a flourish. Spicy Potato Salad (Serves 6 to 8) 3 pounds cooked potatoes 'z cup pickle juice cup finely chopped onion 2 teaspoons salt teaspoon pepper 2 teaspoons celery seed cup chopped sweet pickles 3 hard-cooked eggs, chopped cup mayonnaise Pare and dice potatoes; add pickle juice and allow to chill in the refrigerator for 1 hour. Add onion, salt, pepper, celery seed, chopped pickles and eggs. Blend in mayonnaise, mixing lightly but Heat butter in heavy skillet. Mix flour, salt, pepper and thyme in paper sack. Shake pieces of chicken in this seasoned flour mixture. Brown chicken f '"V-'iffll vJJs in skiUet- Add 1 '"C&tB? onions and 'MA JjryO mushrooms. Cov-JC.rVivC(Y) Cov-JC.rVivC(Y) er an siramer IJyIV or three min" If 5is5rla utes. Mix lemon Lfc H and aPPle juice, f l sugar and salt and pour over chicken. Cover and simmer for five minutes. Add tomatoes. Cook slowly for an hour, or until chicken is fork tender. Sprinkle, before serving, with parsley and chives. TTERE'S A SIMPLY mixed cake which is delicious when laced with whipped cvjfW5 cream, sliced -$W3je? bananas and jf maraschino cher- Ojff70 ries. If you pre-rf-3jf fer, a simple Sc2c lemon - orange thoroughly chilled in refrigerator. Ham Loaf (Serves 6-8) 2 pounds ground, smoked ham 1 pound fresh pork, ground 1 cup soft bread crumbs 1 egg, slightly beaten cup milk 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1 small onion, grated H cup sweet pickle relish 2 tablespoons melted butter 2 tablespoons brown sugar Whole cloves Combine ham, pork, bread crumbs, milk, mustard, Worcestershire Worcester-shire sauce, onion and pickle relish; mix lightly but thoroughly. Lightly grease a 9x5x3-inch loaf pan; line with waxed paper and grease lightly. light-ly. Pack mixture firmly into pan. Combine butter and sugar and spread over top of loaf. Insert whole cloves on top of meat mixture. mix-ture. Bake in a moderately hot (375) oven for one hour or until done. Pour off excess drippings that form during baking. Serve hot or cold. flavored or chocolate choc-olate icing may be used. Easy Cake (Makes 2 8-inch layers) 1 cups sifted cake flour cup lard cup sugar 2 teaspoons baking powder teaspoon salt cup milk 1 teaspoon vanilla 2 eggs Cream together cup flour and lard. Add the remaining flour, sugar, baking powder, salt and cup milk. Stir and beat vigorously until smooth and fluffy. Add remaining re-maining milk and beat thoroughly. Add eggs, one at a time, beating thoroughly after each addition. Pour into two greased 8-inch cake pans and bake in a moderate (350) oven for 20 to 25 minutes. Frost when cool. Oranee Sherbet TTERE'S A flavorful way to cook A-1 chicken. It may be served hot, but, if desired, the pieces of chicken chick-en may be removed from the seasonings sea-sonings and cooled to be served cold on a picnic supper. Chicken Saute (Serves 6) I frying chicken, cut In pieces 3 tablespoons butter or substitute substi-tute 54 cup flour LYNN SAYS: Here are Flavorful Summer Eating Tips Green or snap beans from the garden will take on a real taste appeal when they are mixed, just before serving, with some crisply fried, crumbled bacon and lightly cooked chopped onion. Fresh or canned grapefruit segments seg-ments and diced pears marinated in apricot nectar in the freezing tray make an excellent appetizer or dessert course for hot weather eating. (Makes 3 pints) 'A cup sugar Hi cups unstrained orange juice 1 cup evaporated milk, thoroughly chilled 2 tablespoons lemon juice Add sugar to orange juice and stir until dissolved. Chill. Whip milk until very stiff. Fold in lemon juice, then orange-sugar mixture. Pour into cold freezing trays and freeze until firm. Serve chilled tomato juice with lemon to start off porch suppers. Pass with the juice a plate of cream cheese balls rolled in finely cut dried beef. Dress up meat loaves with a pineapple pine-apple topping by placing slices of pineapple in bottom of a greased loaf pan. Pack meat mixture on top of fruit. Serve the loaf inverted. Fold diced ham in your supper waffle batter and make them more tempting. Serve with tossed salad and a colorful fruit dessert, and the meal's complete. |
