Show E r JAmY ar g SO r. r Wr Po It ft R U E 1 K V i II i t. t r r. r r ll ir fAY i Y l. l t M i S S1 1 4 W M Serve Loaf for Luncheon See recipe below Spring Luncheons Now that spring housecleaning Is over and we are proud of our shining shining shining shin shin- ing and span homes its it's timeto time timeto to return obligations obligations obliga obliga- for luncheons lunch- lunch cons eons which have piled up within the last several weeks There is t truly no season during which its it's more fun to entertain entertain entertain en en- than these lusciously warm days when garden foods are plentiful ful I If you want to carry luncheons off off successfully plan light in season in-season season foods Use sufficient fruits and vegetables vegetables vegetables to keep the menu seasonal seasonal seasonal sea sea- and let your table decorations carry out the theme Lamb chops and chicken asparagus asparagus asparagus gus and strawberries and a few other foods are reigning favorites Around them you can build a luncheon luncheon lunch lunch- eon menu that will be both eye- eye appealing and tasty Plan to do most of 01 the cooking ahead of time so you wont won't be ruffled by the time the guests begin to come in I If you want to serve a nice meat dish you might like to start off with a stuffed lamb chop follow it with a tomato aspic or tossed salad and asparagus then top off wi with h strawberries and cream Stuffed Lamb Chops 4 thick double-thick lamb chops 2 canned peaches 1 cup crushed pineapple Vi 4 cup cop soft bread crumbs Vi cup butter or substitute Brown lamb chops in skillet on both sides Toss together finely chopped peaches pineapple bread breadcrumbs breadcrumbs crumbs and but ter Pile on top tap of chops which have f been placed in a casserole Bake in a moderate 4 degree oven for 20 minutes Asparagus Vinaigrette Serves 4 3 tablespoons vinegar 1 l teaspoon salt Ji teaspoon paprika 4 1 cup sal salad d oil 1 tablespoon minced parsley 1 tablespoon chopped pickle 1 tablespoon minced chives 1 bunch asparagus 1 pound Combine seasonings add vinegar and salad oil Beat until thick and smooth Add remaining Ingredients and let stand for hour Clean asparagus asparagus asparagus as as- as- as and cook in boiling salted water until tender Heat sauce and serve over asparagus A luxury luncheon for special guests uses both chicken and ham inthe in inthe inthe the main dish However you can keep the rest of the luncheon cost down by serving simply a tossed salad and a rhubarb compote for dessert Chicken DeLuxe Serves 4 4 thick slices ham 4 breasts of chicken cooked 4 tablespoons melted butter 4 tablespoons flour 2 cups rich chicken stock and milk combined 1 teaspoon salt teaspoon pepper Whole sauteed mushrooms Arrange breast of chicken on top of ham slices Melt butter blend in flour and seasonings then add chick chick- LYNN CHAMBERS CHAMBERS' MENU Stuffed Lamb Chops Fresh Peas in Cream Lettuce with Bacon Dressing Hot Biscuits Strawberry Jam Chocolate Chip Ice Cream Beverage Recipe given en stock and milk Cook until thick and smooth Cover chicken and ham with sauce and top with mush rooms Rhubarb Compote Serves 4 to C G 6 4 cups cub cubed cd rhubarb 1 cup sugar i teaspoon t nutmeg I teaspoon r cinnamon 2 it Whole hole cloves Juice pulp and grated rind of 1 orange Combine all ingredients and place in baking dish Cover and bake in a moderate flay 1 degree degree oven for 40 40 minutes or Ol I until rhubarb is tender Serve warm or cold rs r's t with cream and crisp cookies A more economical eco luncheon but one just as pretty consists of 01 this salad loaf done with aspic and crabmeat This is delicious served with hot biscuits and topped off oft with pineapple sherbet with fresh tresh strawberry straw berry sauce Crabmeat Party Salad Serves 6 Part Fart I Aspic 2 tablespoons gelatin A cup cold w water ter 2 2 cups hot consomme 2 tablespoons lemon juice 4 teaspoon white pepper teaspoon celery salt Soften gelatin in cold water Add hot consomme lemon juice white pepper and celery salt Stir SUr until dissolved Pour into an 8 by by 4 by inch 2 loaf pan enough of the aspic to make inch deep Chill until firm Place a smaller loaf pan panor panor panor or container within the 8 inch inch loaf loal pan anchor firmly with weights Oltie ortie ox or tie in place Pour remaining aspic in the space between the two pans Chill until firm Remove inner pan by loosening aspic with a small knife Chill for 10 minutes and flU fill U center with the following Part Fart II U Crabmeat Filling 1 tablespoon gelatin 2 tablespoon cold water Ji cup cream or top milk Ji cup real mayonnaise 2 tablespoons lemon juice fi teaspoon on salt 1 tablespoon onion minced l cups crabmeat flaked 1 cup celery chopped fine 14 cup parsley paisley chopped fine Tomato slices Watercress Soften gelatin in cold water Add cream and heat over hot water until gelatin is dissolved Add real may lemon juice salt and on on- ion Add crabmeat celery parsley and mayonnaise to gelatin Pour POUl into center of aspic mold and chill until firm and garnish with slices of tomato and watercress Serve with additional mayonnaise Variation Pour aspic into ring mold and crabmeat mixture into a smaller mold to fit in center of ring mold Or use chicken or tuna in place of crabmeat filling Released by Western Newspaper Union Unten |