Show 1 vrr r r Nr f r r l N Jr r r r f Nr 1 f fF r rv N f. f II a t W if I Ri i r r F D r i f r r i. i r yiv r r r. r I il IA li rr ray i d ti f r i iti ti fi n Jrr r. r tH Leftovers Used With Care Give Tempting Results M r 4 J 9 t tJ t J sr Mushrooms rich In minerals and the B complex vitamins combine with beef and give a tasty nutritionally nutritionally satisfying casserole One of the common ways of making making making mak mak- ing meat points stretch their furthest furthest furthest fur fur- is the habit of buying a large piece of meat and making it do for several meals In this way the family family family fam fam- ily can have h ve the pleasure of a roast from a large piece of meat done to succulence then the homemaker can easily fashion meat dishes for forat forat forat at least 2 or 3 meals out of that which is left Unfortunately foods do not taste as good the second day as the first Flavors seem to j I fall asleep the mea meat t becomes I dry and insipid and the family becomes becomes be be- j. j comes tired of 3 what they sniff- sniff I refer to as leftovers This needn't be the case if you spend a little time and effort waking up the leftovers and making them just as appetizing as the food in its first form Chicken is rate first-rate when served in n n these ways Country Chicken Loaf Serves 6 2 cups diced cooked chicken l i i cup chopped cooked carrots 1 cup cooked peas i 3 cup chopped celery 1 tablespoon minced pepper 1 cup bread crumbs t 4 cup milk 2 egg yolks beaten 1 teaspoon lemon juice 1 teaspoon onion juice 1 teaspoon salt YB 38 teaspoon pepper Force chicken carrots and peas through a food chopper Add Add remaining remaining remaining re re- re- re ingredients and place in a greased loaf pan or a ring mold Bake about 40 minutes in in a moderate moderate moderate ate oven until firm Serve with cream of mushroom sauce Chicken Yorkshire Serves 6 2 c cups ps diced cooked chicken 2 eggs Yz cup drippings melted 1 cup milk 1 cup s sifted ted flour 1 teaspoon baking powder I i JA teaspoon salt Leftover gra gravy vy I Place chicken in bottom of or greased casserole with gravy Set in oven to heat Beat eggs drippings a and n d dm rn m mil i 1 k together Sift Sif dry ingredients together add to liquid ingredients ingredients ingredients and beat until until until un un- til free from all lumps The batter batter bat bat- ter will be thin quite Pour over chicken and bake at once in moderate mod moderate erate degree oven Serve from baking dish with gravy Meat leftovers even if the they ar are few can give a rich meaty taste if they're used in this way Meat l and Rice au Gratin Serves 6 2 cups leftover meat diced Milk or soup sto stock k 2 cups boiled rice 2 tablespoons fat Vz 2 cup grated cheese 1 teaspoon salt V is teaspoon pepper Cut meat into small pieces and moisten with stock or milk Spread Lynn Says Fats Are Important duce Fats pro produce produce pro pro- glycerine needed to make ns ans Tako Tak fat and bone trimmings you pay for with your meat Fats that you don dont t Ml use will be bought by s some me mar mar- Accumulated sausage and ana bacon bacon ba- ba ba- ba con fa fat c can n be used for frying potatoes potatoes po- po eggs fish hash chicken or even m in waffles eleven cornbread or gravy Fats Pats from roasts c hops chops and s teaks steaks can be clarified by heating heating heat heat- ing 4 slices of f. f potato with 1 quart of fat over lo low heat until bles Strain fat bub- bub through several thick thick- nesses of nesses cheesecloth and store in proof light tight tightly Y covered con con- tamer Use this clarified fat for making spice and chocolate and cookies cakes f Lynn Chambers' Chambers Point Sa Point Saving ping Menu I Country Chicken Loaf Potatoes Corners Cornbread ad i Tossed Green Salad Baked Honeyed Pears Chocolate Chip Cookies Beverage Recipe Given Givena a layer of rice in greased bald dish Place several i pieces of sm fat on top and sprinkle with grat grated cheese Season with salt and p pep per Add a layer of chopped mea rne 1 fat and salt saIt and pepper Re RM t e with rice cheese etc Bake i in moderate degree oven Spanish Potatoes I Serves 4 i 1 tablespoon mince minced d onion J Ji D l i 2 tablespoons chopped green i F 2 tablespoons chopped pimiento ato I 4 tablespoons fat I 2 cups diced boiled potatoes 2 1 cup chopped cooked ham 1 teaspoon salt V teaspoon paprika t Saute onion and pepper in fat fati tILe cooked soft Add potatoes pimen ham and seasonings and cook ua until heated through Lamto Lamm and Spaghetti Casserole Serves 4 J i package spaghetti I. I 1 cup diced cooked lamb 3 tablespoons fat l V cups cooked peas or peas 11 a and carrots V A cup water or stock 1 tablespoon parsley 14 1 l teaspoons salt V i 2 1 teaspoon thyme 2 J teaspoon curry powder 1 tablespoon Worcestershire saute K 3 cup fine bread crumbs 2 teaspoons butter Boil spaghetti until half cooked Brown meat in fat Line bakir I dish with half the 1 spaghetti and fill with meat and I peas Combine t fi broth with parsley parsley pars- pars ley thyme and salt sauce and curry powder and pour over meat Cover with spaghetti sp spa ghetti and top with crumbs Bw Bab hour in moderate oven it If grees and garnish top with lena lei I slices and parsley Squash Puff Serves 4 i k Ir 2 cups mashed squash 3 cup light cream or rich mi mitt milk 1 egg beaten 1 tablespoon butter or margarine I 1 teaspoon salt Few grains black pepper j Drain and mash cooked well Mix in order given Places Place well-greased well baking dish and brosi b bin in oven Serve at once Note Use well-drained well ly mashed pumpkin turnip or s potato in place of squash yF A bit of braised chicken d with buttered carrots potato r and celery leaves wont won't be a aon d don on points but will boost your m me mer Recent research reveals t- t I con mushrooms have a mineral con somewhat higher than many o Ulf vegetables and fruits Pota- Pota te and available a alb ala phosphorus are I of w c amounts with appreciable t l' l J per and iron Mushrooms are lire tere oft of one of the best plant sources B com complex lex vitamins Used to J ti th not not nota tend meats mushrooms are ta n m nutritionally satisfying but they t AI theP the s add zest and flavor even to of foods Ji I Casserole of Beef and Serves 6 short ribs of ol 1 to 2 pounds Flour seasoned with salt and and Pt pc M 4 teaspoon thyme 1 tablespoon vinegar 1 cup water 2 stalks celery chopped 6 scallions 1 ounce 8 can mushrooms 1 small onion sliced 2 to 3 carrots sliced 3 sized medium potatoes guar in individual sq Cut short ribs in and flour them Brown in in ma 3 J skillet e heavy amount of fat in C move to casserole Add Acid sliCe slier and ana e eion d ion lon vinegar thyme water unu unlit aDi stirring pings in skillet cc meat blended over pour deB and roast in slow oven 1 2 hours hour until tender about vegetables and mushrooms 30 3 J r ruid u ufa tf fa cooking J. J and continue if f minutes Add more water essary f sat Wr su E I At rt l If II you u sugar 1 Jf r S fl kit Chambers write to Lynn f s. s f ks South esp fee paper Union 1 f t. t t Chicago Illinois Dont Don't f forget P a stamped self addressed ell t I p b 5 Si Sied t U OUT r reply your r Released ed by Western f Ii |