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Show This Golden, Fluffy Omelet Captures Interest (See Recipes Below) Lenten Meals Eggs, cheese, fish and vegetables these are the foods that will be popular with the P-)), market basket 55' "M during the next !Cy cO fewweeks.If VtJ yu are ginE n to form the bases SgBj for your menu from these dishes Ajr cook them just as carefully as you do the meat that you use year 'round, for you can't take chances and let mealtime become be-come dull or unattractive. Point up fish and vegetables with lemon or other attractive sauces and flavorings. Serve your egg and macaroni mac-aroni dishes in attractive settings, with some carefully thought out garnish. gar-nish. Play 9p fruit and dessert numbers num-bers to lend interest to meals: If you heed these simple rules, I'm sure they'll make Lent especially attractive for you and your family. Now, for some concrete help, I've chosen foods to fit the season. They're vitamin, mineral and interest-laden. Macaroni Cheese Custard. (Serves 6 to 8) 1 package macaroni, cooked 2 eggs, slightly beaten, 2 cups grated cheese 2 tablespoons onion, chopped 2 tablespoons parsley, chopped 1 pimiento, chopped Salt and pepper 2 cups evaporated milk Combine ingredients and pour into a buttered baking dish. Set in a pan of hot water and bake in a moderate mod-erate (375-degree) oven for 45 minutes. min-utes. An appetite - satisfying omelet? You can't believe it? Well, this one is, because it' s v made with a cq cream cheese and ft chive mixture Jjj' -N. that makes the VVil omelet heartier, I M and also keeps E ?a AM A, it from shrinking Jv!l--5?5gg!3 discouragingly O-''- the moment it comes from the oven. A slow oven is essential to a fluffy, orange-gold omelet: Cream Cheese Omelet. (Serves 6) pound cream cheese with chives 3 eggs 2 tablespoons milk Salt and pepper Soften the chive cream cheese, blend in egg yolks one at a time. Add milk and seasonings. Fold in stiffly beaten egg whites. Pour into a well-butlered, heavy frying pan and cook over low heat until bottom begins to brown. Then place in a moderate (325-degree) oven until the top is dry and the mixture firm. Fold and serve. The name is goldenrod because the dish bears a close resemblance to a flower of that name. Just combine the goldenrod eggs with a tempting green spinach ring and you have a real Lenten treat: Spinach Ring With Goldenrod Eggs. (Serves 8) 4 pounds spinach Vi cup salad oil Lynn Says: . Sauces that accent the best flavor fla-vor in foods include these: Lemon Butter: 2 parts butter to 1 part lemon juice. This is good on the leafy vegetables, cabbage, cab-bage, broccoli, cauliflower, Brussels Brus-sels sprouts and artichokes. Vinegar Butter: Melt 'A cup butter, add 2 tablespoons vinegar and heat thoroughly. This is good on green beans. Mustard Butter: Add just a bit of dry mustard to melted butter before pouring on vegetables. With this, onions, greens or broccoli broc-coli are indicated. Parsley Butter: Chop 3 to 4 tablespoons parsley fine, add to Vz cup melted butter. Tart Sauce: (also good on fish) Put in double boiler 2 egg yolks, Vt cup cream, teaspoon salt, 3 tablespoons lemon juice, flick of nutmeg. Cook until thick and creamy, stirring constantly about 2 minutes. Be careful not to overcook. over-cook. Stir in slowly, 2 tablespoons butter and serve at once. This Week's Menn: Cream of Asparagus Soup Cream Cheese Omelet Green Peas Baked Potatoes Carrot, Pineapple and Raisin Salad Popovers Butter Fruit Cup Cookies Coffee Tea Milk Recipes Given. 1 tablespoon salt Yi enp lemon juice Wash and pick over spinach carefully. care-fully. Place in kettle without adding add-ing water. Pour oil over spinach and mix thoroughly. Add salt and cook 8 to 10 minutes. Stir occasionally. occasion-ally. Drain and chop. Add lemon juice and pack into an oiled 9-inch ring mold. Unmold on serving platter plat-ter and fill with: Goldenrod Eggs. cup melted butter Vi cup flour teaspoon salt Pepper to taste 2 cups milk 4 hard-cooked eggs Blend butter and flour, salt and . pepper. Heat mixture and add milk gradually. Stir after each addition of milk to make a smooth sauce. Separate egg yolks and whites. Slice whites and add to prepared sauce. Pour sauce into unmolded spinach ring. Press yolks through a sieve to top sauce. Garnish with paprika, parsley and lemon quarters. Carrot, Pineapple, Raisin Salad. Wash, scrape, and grate carrots finely, allow 2 carrots per person. Add cut pineapple, and either white or muscatel raisins and enough mayonnaise to hold mixture together. to-gether. A souffle is a properly dramatic Lenten dish, but one which must be baked carefully if j it is to come to ; i t)fiW the dining room 1 at the peak of ' 1WwSz goodness. Select a cheese that will I, s . cook readily and W,f( smoothly, a dish liNsP? that is in good 11 W, proportion to the souffle, and cook the mixture at a very low temperature tempera-ture so it can rise to its height slowly. Cheese Souffle. (Serves 6) 4 tablespoons butter 4 tablespoons flour l'A cups milk 1 teaspoon salt Dash of cayenne Vi pound processed cheddar cheese 6 eggs Make a sauce of the butter, flour, milk and seasonings. When thick and smooth, remove from fire and add sliced cheese. Stir until cheese is melted. Add beaten egg yolks and mix well. Cool mixture, fold in stiffly beaten whites. Pour into a 2-quart casserole, bake Vk hours in a slow (300-dcgree) oven. Serve at once. Cookies spell cheer to menus, especially if there's fruit to go with them. Made in two layers, these are a delightful variation of drop and "cut-in-squares" cookies: Cornflake Dream Bars. (Makes 40 bars) First part: 'A cup butter cup brown sugar 1 cup flour Second part: 1 cup brown sugar 2 eggs 1 teaspoon vanilla Vt teaspoon salt 1 cup shredded coconut 1 cup cornflakes 1 cup chopped nufmeats Blend butter and sugar thoroughly. thorough-ly. Add flour and blend with fork or dough blender. Press mixture evenly even-ly and firmly into bottom of a shallow shal-low pan (9 by 13-inch pan). Bake in a moderate (350-degree) oven about 15 minutes or until delicately browned. Beat eggs well, odd sugar gradually gradu-ally and beat until light and fluffy. Add remaining ingredients and mix well. Drop by spoonfuls on top of previously baked crust and spread evenly. Bake in a moderate (350-dgree) (350-dgree) oven about 25 minutes. Cut into squares while still warm. (Released by Western Newspaper Union.) |