OCR Text |
Show CW &$... l-i- V., ' x , t ' - - & V, 1 Stuffed Eggs Are Colorful in Spanish Sauce (See Recipes Below) Point Wisdom There should be some sort of an "E" award for the housewives who go about their fZ& fV) business daily, Lgj?. keeping their 'v. homes in order jAtAJSi and feeding their :'tyC families nutri- tious, well - balanced bal-anced meals in spite of high prices and hiked-up point values. And to you ladies who rate or would rate the household "E" aren't you finding new respect for foods low in points or which require no points? I wager there's many an egg with a heart 'of gold that's come to your rescue and hitherto-scorned hitherto-scorned fish that's made a hearty and delicious meal when points have been all used up. Both eggs and fish are complete proteins, and they are just as important im-portant as meat in building and repairing re-pairing body tissue which is necessary neces-sary every day. Both can be combined com-bined into just as looked-for dishes as meat and cheese which are rationed. ra-tioned. A word of caution when you cook those precious eggs. Use low temperatures tem-peratures whether you fry, scramble, scram-ble, cook or bake them, otherwise you will have tough, leathery eggs. Cook them carefully, and ah! you will indeed discover how delightful they truly are. Use variety in serving serv-ing eggs, too, and don't just go through the humdrum monotony of serving them plain boiled. Spanish Eggs on Toast. (Serves 4) 8 stuffed egg halves 4 slices of toast Spanish sauce Lay slices of toast on bottom of baking dishes. Prepare Hot Stuffed eggs as suggested in following recipe rec-ipe and arrange eggs on top of toast. Pour hot Spanish sauce over and around eggs. Garnish with toast triangles. Serve at once. Stuffed Eggs. 4 hard-cooked eggs 6 teaspoon salt Dash of pepper or cayenne 3 tablespoons salad dressing 1 teaspoon chopped parsley Cut eggs in half lengthwise or crosswise. Remove yolks, press through sieve. Add seasonings and dressing. Beat until fluffy and refill egg whites. Top stuffed eggs with buttered crumbs and broil or bake in hot oven about 6 minutes or until crumbs are browned. Spanish Sauce. Prepare about 3 cups of your favorite fa-vorite tomato sauce and season rather highly. Add 2 tablespoons chopped onion and 2 tablespoons chopped green pepper at the last. Eggs a. la King. (Serves 3 to 4) 3 tablespoons butter or margarine 3 tablespoons flour Lynn Chambers' Point-Saving Menu Baked Fish With Stuffing Broccoli With Lemon Wedges Baked Potatoes Jellied Fruit Salad Whole Wheat Rolls Butter Honey Oatmeal Wafers Beverage Recipe Given 2 cups milk Salt and pepper 6 hard-cooked eggs, chopped 54 pound mushrooms 1 tablespoon chopped pimiento 1 tablespoon chopped green pepper Melt butter or margarine in top of double boiler; add flour and stir to a smooth paste. I Add milk gradu- f?)f, ally, stirring con- Z&Tk. stantly, and sea- 'fO?V son. Cook 5 min- (fnM? PVi utes over boiling V,Vj5vrp water. Add eggs, JP- sliced mushrooms sauteed in butter or margarine, pimiento, pim-iento, and green pepper. Reheat Serve on toast or in rice ring. Chinese Omelet. (Serves 6) 'A enp uncooked rice 4 tablespoons butter or margarine 4 tablespoons flour 2 cups milk 3 eggs, separated Vi teaspoon paprika l'i teaspoons salt teaspoon dry mustard 4 tablespoons grated cheese Cook rice until tender. Rinse with hot and cold water. Make a sauce of butter or margarine, flour and milk. Cook, stirring constantly until un-til thickened. Beat egg yolks. Add rice, sauce, seasonings and cheese. Fold in stiffly beaten egg whites. Pour into a greased shallow pan. Bake at 350 to 375 degrees for 35 minutes. Do you frequent the fish counters at least twice a week to look for bargains in fresh fish? If you don't, you should, for it's a splendid way of providing your family with a good quality protein food, to say nothing of the way in which you save points for meat. Baked Fish. Clean fish and prepare for stuffing. stuff-ing. Dry carefully inside and sprin- fM fyf stuT a"d sew up jM-rf1 ) fish- Rub witn Vj2W melted fat- salt VofjSLMy and dredge with UJ) r (Vl) flour. Place on a v pH C greased fish sheet in dripping pan. Place over fish small pieces of salt pork or brush with oil Bake 45 minutes In a moderate (350-degree) oven. Fish Stuffing. 1J4 cups bread crumbs 2 tablespoons chopped onion Vi enp chopped celery 2 tablespoons chopped parsley 1 egg, beaten Vi teaspoon salt teaspoon paprika 1 teaspoon lemon juice or Yt. teaspoon herb seasoning Combine all ingredients together and add enough milk or soup stock to hold ingredients together in a moist dressing. Fill fish, then sew sides together with a coarse needle and thread. Baked Halibut With Spanish Sauce. 2 pounds halibut Spanish Sance: 1 can tomato soup 1 small anion, chopped 4 tablespoons green pepper, chopped Place halibut in greased utility ' dish. Mix tomato soup with green pepper and onion and pour over fish. Bake for 1 hour in a 373-degree oven. What art your prnhiemt in ration inn? rile to Lynn Ckambtri for expert ex-pert arLtu crt, enclosing a tell-addresscd, tlmnped nvelnpa for your reply, oi WesttTn fiacipaper Union, 210 South Dejplaines Street, Chicago, lUinoit. RelsaKd br Wtrtem Ncwipajxr Colon, j |