Show O 8 OM d 1 4 A f nn am e Dont Don't Skip Lunch If Youre You're Striving F For or Balanced Diet y 9 bi biN bi's s N s x A Shirred eggs eggs may be popped into the oven a few minutes before before before be be- fore luncheon Line individual baking baking baking bak bak- ing dishes with leftover vegetables vegetables vegetables bles or meat for a more substantial substantial substantial luncheon Have lunches suddenly become a problem t cooler weather is with us and a few pieces of fruit and a glass of milk just dont don't seem to satisfy you Or are you like the woman I know who is trying to lose weight and is trying to get nourishment nourishment nourishment nourish nourish- ment without a lot of calories and andis andis andis is trying to cut down on to pre pare sandwiches No matter which of the above situations is your particular problem problem v lem loin the column today is is designed i to help The woman woman woman wom wom- an who works around the house c has a definite luncheon problem problem lem mainly because because be be- cause she needs to balance her diet as well as keep up her en en- ergy for household tasks ta Calories are a problem to her whether she is trying to maintain gain or lose weight Economy too in these days of rising prices is a problem because she doesn't always care to eat leftovers from the night before at least just as leftovers heated and set on a plate For these reasons I think the answer to the luncheon luncheon-at at home is isto isto isto to have eggs made in one of several interesting ways And if just eggs alone arent aren't appealing enough use them with vegetables or other foods to make them appetizing Eggs are a rich protein food low lowin lowin lowin in calories high in nourishment They can be filling and they can be tempting provided you experiment e with novel ways of serving First on the list are two interesting interesting interesting interest interest- ing salads with eggs Serve them with crisp wedges of lettuce or lettuce lettuce lettuce let let- tuce cups Pimiento Olive Salad Serves 4 4 eggs hard cooked 1 cup chopped ripe olives J 4 cup pimiento chopped J 4 cup chopped celery 2 tablespoons chopped green pepper pepperY Y teaspoon salt l Ia Mayonnaise as desired 1 Mix fix ix chopped olives pimiento celery celery celery cel cel- ery and green pepper Place in crisp cups of lettuce and serve with eggs sliced on top Use with mayonnaise Bean and Egg Salad Serves 6 1 can of red kidney beans 4 sweet pickles chopped 3 hard-cooked hard eggs sliced cup chopped celery 2 tablespoons finely chopped onion 1 teaspoon salt salti 34 i tablespoon mayonnaise Rinse drain and chill the kidney beans Add remaining ingredients mixing thorough thorough- ly Arrange in nests of lettuce Garnish with afew afew a afew few slices of egg and other greens if desired Heres Here's a nice c egg salad to have t when you have an a n neighbor dropping in for lunch Egg and Cheese Salad Bowl Serves 6 1 bunch watercress 1 bunch chicory 1 head lettuce 4 hard-cooked hard eggs 1 carrot cut into sticks Yi M pound cheese cut into sticks I French dressing LYNN CHAMBERS CHAMBERS' MENU Clear Tomato Soup Shirred Eggs with Chopped Ham English Muffins Green Bean Salad Jelly Carrot Curls eu Celery Spice Cake Beverage Break greens into bowl Cut eggs into wedges Combine all ingredients ingredients ingredients with french dressing to taste Here are egg dishes which are nice for luncheon if you haye have the youngsters coming in to eat with you Eggs Diable Serves G 6 6 hard-cooked hard eggs 6 slices toast buttered 1 cup tomato catsup Yz cup chili sauce 2 tablespoons Worcestershire s sauce uce 1 tablespoon butter 1 t teaspoon mustard X 4 1 teaspoon vinegar 1 1 Ys z teaspoon salt Yz teaspoon pepper Slice eggs onto buttered toast v vand and cover with a f d' d sauce e made mad e b by y hea heating ting the other ingredients to the boiling point Serve hot Egg-Asparagus Egg Double Decker Serves 6 12 slices toa toast t 6 eggs creamed with 2 cups white sauce Asparagus us tips Cover half hah the toast with creamed eggs place asparagus tips on each and top with second layer of toast eggs and asparagus Dutch Baked Eggs Serves 6 6 hard-cooked hard eggs 2 tablespoons butter melted 1 teaspoon minced parsley Yi M teaspoon dry mustard Salt and pepper M ila cup cleaned shrimp 1 cup cream or evaporated milk Grated cheese Butter I Chop eggs add melted butter seasonings seasonings seasonings sea sea- shrimp and cream mix well Pour mixture into greased baking baking baking bak bak- ing dish and sprinkle top with grated cheese and bits of butter Bake in a ahot ahot ahot hot oven F. F about 10 minutes or until cheese begins to melt I f 6 r y y ya a 4 Hard-cooked Hard eggs cut in wedges add a satisfying note to salads as aswell aswell aswell well as other make easy luncheon luncheon luncheon lunch lunch- eon dishes Dont Don't ignore their value as garnish and nourishment for they are a rich protein source Chinese Poached Eggs Serves 6 1 cup rice 2 tablespoons butter Salt SaIt and pepper 2 tablespoons flour 1 cup milk 1 teaspoon grated onion 1 tablespoon chopped celery 6 eggs poached Cook rice in boiling salted water Drain and blanch Prepare white sauce by melting butter blending in flour salt and pepper Add milk grated onion and celery Cook until thickened stirring constantly Arrange Arrange Arrange Ar Ar- range hot rice on platter place eggs eggson on top and cover with sauce Garnish Garnish Garnish Gar Gar- nish with paprika and celery Shirred Eggs Grease individual baking dishes Break into this an egg and bake ina in ina a moderately low to F. F oven for 12 to 18 minutes depending upon firmness desired Serve from baking dish Top with bread brend crumbs or cheese before baking if desired Or layer the dish with chopped chicken sausages bacon as well as cooked or mashed vegetables before breaking in eggs as desired Released by Features |