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Show Toasted Bunnies Parade for This Easter Dinner! (See Recipes Below) Easter Time As gay as red tulips with food as fresh and appealing as spring itself is the Easter dinner menu I have planned for you fffrj?). today. It's simple IKS anc economical VrU Jl as is in keeping A$!3rv-(9 with the times, igvik but with spring- e accents that gsJy! lurk in the fra- liiiSSBre grant mint leaves, spring lamb, green peas, crisp, bright salad and in the distinctive ice cream. With Easter on the wing, winter is definitely on the way out, and I our thoughts naturally turn to lighter light-er foods and delicate, pastel table settings. For Easter brings out your loveliest white cloths or pastel yellows. yel-lows. As flowers jonquils make an inexpensive but effective centerpiece. center-piece. Or, for something more dramatic, dra-matic, try red tulips in the center of the bowl banked on all sides by white snapdragons. Leg of Lamb Roast. The paper thin covering or "fell" on your leg of lamb does not affect the flavoring of the cut and need not be removed until just before serving. serv-ing. In fact, when left on, it keeps the roast in better shape, cooks more j quickly and keeps the juices well within the meat Mix Vi teaspoon salt, V teaspoon pepper, 1 tablespoon dry mustard, 3 tablespoons flour with cup cold water. Spread this over the leg of lamb. Roast uncovered in a moderately mod-erately slow (325-degree) oven 30 to 35 minutes to the pound. Spread with currant jelly the last 20 minutes. min-utes. Baste meat every 15 minutes. Apricot Garnish. Use canned halves of apricots or stewed halves, well chilled. Place a nugget of mint jelly in the center and serve around the leg of lamb roast A touch of red is a hard color to resist especially if it's in a crispy, zestful salad as this one: Cranberry Apple Salad. (Serves 6) 1 package lemon gelatin 1 cup boiling water 54 of a pound can of cranberry sauce 1 apple 'A orange 1 teaspoon lemon juice Dissolve the gelatin in boiling water wa-ter and chill until thickened. Crush cranberry sauce. I Lynn Says: The Easter dinner I planned for you is economical but doubly so because you can make good use of the leftovers. Cut the remainder of the roast off the bone, grind it with a fine grinder, 'A onion, the potatoes and green peas. Place in a buttered dish, bake until heated. During the last seven minutes of baking break eggs whole on top of Iamb mixture and serve as soon as eggs have cooked. If you have just a little of the cranberry apple salad left, cut It into small cubes and serve as a relish. For salad, use leftover apricots from the roast garnish and fill the center with cream cheese and nuts and serve in lettuce let-tuce cups with your favorite dressing. If you have a few leftover green peas from dinner toss them together to-gether with a few carrots, shredded shred-ded for a change. You can cream these, or mix them with a few bits of crumbled bacon. For variation va-riation you might try a few tiny boiled onions with the leftover peas to make enough for a vegetable vege-table dish. Rolls though leftover go over well even the next day. You can slice, toast and butter them. If you like them whole, simply put in a covered casserole with a few drops of water and allow a few minutes to heat through. Dessert? This is easy. Spoon the ice cream on vanilla wafers, top with another wafer, more ice cream until all is used. Chill for an hour or so and serve sliced with a dab of whipped cream if desired. Easter Dinner Fruit Cup with Mint Leaves Leg of Lamb Roast with Apricot Garnish Creamed Potatoes Green Peas Cranberry Apple Salad Honey Rolls Almond Ice Cream with Easter Bunnies Recipes Given Grind apple and tjjP """St, orange, leaving X- skins on. Com-bine Com-bine cranberry ;-7f sauce with fruits f f and lemon juice. Add to gelatin. ? Pour into molds ' 1 " 111 1 1 and chill until firm, or pour into a refrigerator tray and cut in squares when ready to serve. Serve on crisp lettuce with creamy mayonnaise. Crusty, fragrant honey rolls are a gracious addition to your Easter dinner. No need to worry about food shortages when excellent rolls such as this are minus sugar and only a small amount of fat and one egg. Rolled and cut to look like a swirl, these Honey rolls may be baked in buttered muffin tins, or may be shaped Into cloverleafs. Have them hot or cold as you prefer, pre-fer, they're good both ways. Honey Rolls. 1 cup milk cap honey Vi cup fat 1 cake compressed yeast softened in Vt cup lukewarm water Wi teaspoons salt . 1 egg 4 cups flour Scald milk, add fat and honey. Add yeast, salt and 2 cups flour. Then add beaten egg and remain- ( der of flour to l. form a soft dough. TjW fZi Knead lightly un- rftJJj ly til smooth. Let nT i. JiTi rise twice, then paTXJl J i form into rolls. I JiQT'Saiyfl I Let rise until m0X-- - ' 'I light. Bake in a hot (400-dcgree) oven about 20 minutes. Creamed Potatoes. Method I. Peel new potatoes and wash thoroughly. Cook them in boiling boil-ing water for 10 minutes. Add enough rich milk not quite enough to cover, and finish cooking potatoes. Be careful not to burn potatoes, stirring often, or cook in double boiler. boil-er. Add salt, pepper and butter to taste. Method II. Boil new potatoes in" their jackets. Cool and peel. Melt 2 tablespoons butter, blend in 2 tablespoons ta-blespoons flour, and add 1 cup of milk. Cook slowly, stirring constantly, constant-ly, until thick. Add potatoes to this, season, and heat through. Easter dinner with the traditional leg o' lamb, peas and mint jelly touches demands a distinctive and at the same time a harmoniously flavored dessert. Almond flavoring is perfect foil, guaranteed to please, in this creamy, quickly prepared Ice cream. No sugar required! Almond Ice Cream. (Serves 6) cup sweetened condensed milk H cup water 1 teaspoons almond extract 1 cup whipping cream !4 cup finely shredded almonds Mix sweetened condensed milk, water and almond flavoring. ChilL Whip cream to custard-like consistency consist-ency and fold Into chilled mixture. Freeze In a freezing unit until half frozen. Scrape from tray and beat until smooth but not melted. Add almonds. al-monds. Replace in freezing unit until un-til frozen. For the Easter bunnies you msjr use day-old sliced white bread. Cut the bread with a bunny-shaped cookie cook-ie cutter. Spread all sides of the cutouts with sweetened condensed milk, then roll in dry, shredded coconut, co-conut, broken fine. Brown under broiler at low heat, watching very carefully, or toast over coals if you prefer by placing the bunnies on a fork. These taste like coconut frosted frost-ed angel food. you would like expert advice on your cooking and household problems, write to Lynn Chambers, Western Newspaper News-paper Union, 210 South Di'splaines St.. Chicafrn, III. I'lfase enclose a stamped, self-addressed envcUipe for your reply. (Released by Western Newspaper Union.) |