Show o I In n AA d j d r T i C r r a a Baked Stuffed Tomatoes Save Meat See Recipe below Meat leat Savers Every now and then when we are are called upon to save meat it helps help to have dishes with meat-like meat texture texture texture tex tex- ture and flavor so appetites are sat sat- Fortunately Fortunate Fortunate- ly there are certain certain j tain tamn combinations combinations f of at vegetables vegetables bles which when served with some cheese are excellent excellent excel excel- Q c- c lent Just for such sucha a purpose Tomatoes with a bit of bacon are satisfying for hearty appetites so are squash and lima beans with a abit abit abit bit of sausage Au gratin combinations combinations combinations are interesting too from the point of view of satisfying appetites as well as the budget Use the recipes given today when you want to save on meat these dishes are not meant to be used as asa asa asa a vegetable side-dish side for the average average average aver aver- age family as they are just a bit too much on the hearty side for such a purpose Baked Stuffed Tomatoes Serves 5 5 6 tomatoes 5 slices of bacon 2 cups bread crumbs 2 tablespoons chopped onion A teaspoon salt saltA A teaspoon pepper M 34 cup grated cheese Sprigs of parsley Cut tops oft off tomatoes and remove pulp Cook bacon until crisp Break into small pieces Make a stuffing by mixing tomato pulp bacon bread breadcrumbs breadcrumbs breadcrumbs crumbs onion salt and pepper Fill cavities of tomatoes with the stuff stuff- ing Sprinkle tops with grated cheese Place tomatoes in a heat- heat resistant glass dish Bake in a moderately moderately mod mod- moderately hot degree oven for 30 minutes Serve garnished with parsley Squash Sausage and Lima Uma Bean Platter Serves 4 2 i 2 cups cooked mashed squash 1 cups cooked lima beans 1 tablespoon butter 8 sausages Arrange squash In four nests on ona ona ona a heat resistant glass utility plat plat- ter Place lima ma beans in center of each squash nest Dot lima beans with butter Place sausages around squash nests Bake in a moderate oven degrees for 30 minutes or until sausages are done Sausage Stuffed Eggplant Serves 4 1 medium eggplant i pound pork sausage sausageS J S cup chopped onion 1 clove garlic minced 1 green pepper chopped 2 Z tablespoons chopped parsley 2 Z cups cooked brown rice 34 f teaspoon poultry seasoning Salt and pepper pepper pepper- V s cup grated cheese Cut eggplant in half hall lengthwise I Cook in boiling salted water for 10 minutes or until it Is almost ten I der A of meat slowly in I y flu lu large skillet until 6 lightly browned stirring occasion occasion- ally Add onion garlic green pepper pepper pepper pep pep- per and nd parsley and cook until vegetables are almost tender Pour off some sausage fat leaving about V y cup in pan Add rice Scoop egg- egg I LYNN I CHAMBERS CHAMBERS' ERS ERS' MENU 1 Celery and Potato Soup Baked Stuffed Tomatoes Hot Biscuits Baked String Beans with Mushrooms Molded Pear Salad Relishes Chocolate Cake Beverage Recipes given plant pulp out of partly cooked halves leaving a inch half shell Chop pulp and add to sausage mixture mixture mixture mix mix- ture add poultry seasoning and salt and pepper to taste Fill eggplant eggplant egg egg- plant shells with the mixture Sprinkle with cheese Bake in a moderate oven degrees until well browned Baked String Beans with Mush Mush- rooms Serves 6 1 pound string beans slivered silvered 1 pound mushrooms 2 Z tablespoons butter 2 tablespoons flour 2 Z cups milk Vi cup buttered bread crumbs Cook green beans in boiling salted salted salted salt salt- ed water until tender Drain well Peel slice and saute mushrooms in butter Dredge mushrooms in flour and add the milk Cook until thickened Combine with beans and pour into a buttered baking dish Over the top sprinkle the bread crumbs Bake just long enough to heat through and brown the crumbs Onions with Potatoes 8 bermuda onions 3 cups diced cooked potatoes l Salt and pepper 3 cup milk 2 tablespoons butter 4 1 4 cup ch cheese se grated Paprika Peel the onions and cut a slice from the top of each Parboil in boiling salted water water water wa wa- ter for 15 min min- P fl I J utes urea Drain and scoop p out leaving leasing leas leav J JIng ing just a shell m Season potatoes Y with salt and pep pepper per Place in an Iron skillet over aver overa avera a low flame cover cover cover cov cov- er with milk and dot with butter When all the milk is absorbed fill till the onion shells with the potato mixture mixture mixture mix mix- ture and cover with grated cheese Dust with paprika and run under the broiler flame to melt the cheese and heat thoroughly Corn and Bean Pudding Serves 6 J 4 cup butter 2 eggs separated 2 Z tablespoons flour 35 teaspoon sugar i teaspoon salt 3 34 teaspoon white pepper Paprika 1 cup soup stock 1 cup cream 1 quart cooked and shredded green beans 2 Z cups corn 1 chopped green pepper 1 chopped pimiento 1 teaspoon chopped parsley Melt butter add yolks then flour sugar salt pepper and I soup stock and cream Fold in egg whites and vegetables Pour into a greased baking dish and bake ina in ina a moderate oven degrees for 30 minutes Released by Features I |