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Show " y--:&y Jltftut Cttamlei - I - - . I "' V - ' ' 1 r .. as.--. -3 , ... , - - ; v YOVR SUNDAY DINNER (See Kocipes Below) ESPECIALLY FOR DAD Sunday. June the fifteenth, is the day you want to especially prepare DAD's favorite foods for it's Father's Fa-ther's day and don't forget it. The favorite of all men is a good tasty meat pie so the suggestion for the main course is a delicious individual meat pie. Dad doesn't like to bother much with side dishes of salad, so place his salad right on the plate if' with the rest of j I the meal. He Cy vA likes a cole slaw sfy stuffed tomato. ICijO Buttered carrots and peas are the vegetables. Because he is so fond of blueberries, it's blueberry muffins muf-fins to go with the meal, and blueberry blue-berry ice cream cake for dessert This week's menu is properly balanced bal-anced for nutritional value. It supplies: sup-plies: The appetizer: Carbohydrates, minerals, Vitamins A, B, C, and G. The Meat: Proteins, phosphorus. Vitamins B, B-l; fats, carbohydrates in crust. The Vegetables: Minerals, Carbohydrates, Carbo-hydrates, Vitamins A, B, C, and G. Muffins and butter: Vitamins A, B. C. and G, minerals, carbohydrates. carbohy-drates. Salad: Minerals, Vitamins A, B, C, and G, carbohydrates and fats,. Dessert: Carbohydrates, minerals, fats. Vitamins A, B, C, D, and G. To Serve 6 You Need: 1 can apricot nectar 1 can pineapple juice 2 lbs. lamb shoulder 2 bunches carrots 1 No. 2 can peas 6 tomatoes 1 small head cabbage 2 pints blueberries 1 pint ice cream (Balance of materials among staples) sta-ples) 'Individual Lamb Pies. 2 lbs. shoulder of lamb 2 small onions 3 tablespoons flour lV-i teaspoons salt 2H cups milk Butter Pastry Trim the lamb, cut in small cubes and brown in a hot frying pan. Add the chopped onion and cook until light brown, stirring constantly. Add the flour and salt and mix well. Stir in the milk gradually. Cover and ook over low heat for about 45 minutes min-utes or until the lamb is tender. Roll out pastry and place in individual pie tins or cut in six .five-inch rounds and place in large cupcake pans. Fill with .""aw the lamb mixture y ( iK and brush the t r I T'(MrZ$tk rims of the pas- try with milk. jtZ' ' ' ' ) Top each pie with "T another round of . , pastry. Crimp the If edges and cut slits in the top for the steam to es- cape through. Brush each pie with milk or cream. Bake in a 425-de-gree F. oven for 25 to 30 minutes or until the crust is evenly browned. Lift gently from the pan and serve. LYNN SAYS: Dad's day might be the one day when Dad would really like to try his hand in the kitchen. How about some feathery light biscuits to go with dinner They're an easy trick if you just t put out the ingredients for Dad, along with one of those big bowls and a spoon. Now sift 2 cups of flour, 2 teaspoons of baking powder, pow-der, and teaspoon of salt. Cut in 4 tablespoons of shortening, and then add about of a cup of milk gradually. Stir until a soft dough is formed, not too long, though, or the biscuits will be tough. Turn the dough on a slightly floured board, pat to a Vi-inch thickness, and cut with a floured biscuit cutter. Pop them into a hot oven (450 degrees) on an ungreased baking sheet for 10-15 10-15 minutes. Dad will probably like the large biscuits, so better give him the large cutter. The recipe will make about 12 biscuits bis-cuits of that size, or 16 of the smaller ones. Can't you just see him beaming over a plate of hot, flaky biscuits he made all by himself? THIS WEEK'S MENU j Chilled Mixed Fruit Juices 'Individual Lamb Pies i Buttered Carrots and Peas Blueberry Muffins Butter j Tomato and Cole Slaw Salad French Dressing Blueberry Ice Cream Cake j Beverage Recipes given. Butter Pastry. lj cups flour H teaspoon salt i teaspoon baking powder i cup butter 3 to 5 tablespoons milk Mix and sift the flour, salt and baking powder. Cut in the butter with two knives or rub in with the fingertips. Add milk slowly, tossing the mixture together lightly and use only enough milk to hold the ingredients ingre-dients together. Blueberry Muffins. 2 cups sifted flour 4 teaspoons baking powder 2 tablespoons sugar H teaspoon salt 2 eggs, beaten 1H cups milk 3 tablespoons melted butter I cup blueberries. Sift dry ingredients together. Combine eggs, milk and shortening j and add to dry ingredients, stirring only until moistened. Fold in blue- berries. Pour into greased muffin j pans and bake in moderately hot oven (425 degrees F.) for 25 minutes. min-utes. Makes 18 muffins. Blueberry Ice Cream Cake. Vi cup butter Vi cup sugar 1 cup flour teaspoon salt IVz teaspoons baking powder hi cup milk 4 teaspoon vanilla Vz cups blueberries Vanilla ice cream Cream the butter, add the sugar gradually and cream thoroughly. Add the egg and beat welL Mix and sift the flour, salt and baking powder and add to the first mixture alternately with the milk. Add the vanilla and pour into a buttered cake pan about 8 inches square. Sprinkle blueberries over the batter and bake in 375 degree F. oven for 30 minutes. Cut in squares and serve warm with ice cream and warm blueberry sauce. Blueberry Sauce, cup sugar XVt tablespoons flour Vi teaspoon salt cup water 1 cup blueberries 1 tablespoon lemon juice 2 teaspoons butter Mix the sugar, flour and salt in a saucepan, and add water and blueberries. blue-berries. Cook over low heat, stirring stir-ring constantly until thickened. Stain Sta-in lemon juice and butter. SERVING HINTS: Place individual pies right on the serving plate. The tomato cole slaw salads may be arranged on lettuce leaves on a platter and each person can serve himself from this platter. Peas and carrots always al-ways offer a good color combination. combina-tion. Arrange them in a bowl tossed together or separately arranged with carrots in the center and peas surrounding sur-rounding the carrots. The dessert had better be served in a rather deep dessert dish. Place a square of cake rrrorvrxna in each dish, then top with a ball of fcif y1 N ice cream. Over i'-S r1 cjj all pour the rich --CAi looking blueberry i- A I sauce. Prepare ' this dessert just before it is to be - served. The whole family will love it. USE OF LEFTOVERS: Here's what to do with that bowl of leftover vegetables. Say you have peas, carrots and mashed potatoes. This a fine combination for Vegetable Vegeta-ble Puffs. Mix 1 cup leftover mashed potatoes with 2 eggs, 3 tablespoons milk. 1 teaspoon baking powder, 1V4 cups peas, carrots, mashed, Vz cup flour and 1 tablespoon chopped parsley. pars-ley. Mix thoroughly together and drop by teaspoons into hot deep fat 350 degrees F. Cook until brown. Drain on absorbent paper. Makes 8 (Released by Western Newspaper Union. J |