Show r nn a n e B a r. r m r y i Yn r a A 5 ry Y i JY y yr Ri J ld y 3 at h r r i vJ t i r r t l i fi I ti p ry 4 ac A Sir K Ka a r q Greet the New Year With a Buffet Supper See recipes below I Welcome the New Year Do ho you like to fix big platters of food and set a large table If you do then this is the time to have a feast Invite some of your friends with whom you'd like to welcome the new year and serve them a snack buffet style Naturally this can be on the eve of the New Year itself or at any anytime anytime anytime time in the afternoon afternoon afternoon after after- noon or early evening of the day itself You'll have fun too because because because be be- cause theres there's the feeling of turning a clean page in your life lile and its it's only natural you should want to start out such an occasion with your friends Your menu does not need to be expensive Select one of these menus and work it out with your linens and dishes Menu I I. I Savory Meat Pie Lettuce with Russian Dressing Cloverleaf Rolls Beverage Peach Gelatin The meat pie is savory and tempting tempting tempting tempt tempt- ing for the cooler weather and men men- folk will like its meatiness The dessert dessert dessert des des- sert is especially lovely but easy to make in fact why not make both of these things ahead of time Savory Meat Pie Serves G 6 1 pound beef chuck 1 pound lamb Iamb shoulder Flour for dredging Lard for bro browning g 12 small onions 4 carrots 4 potatoes 1 cup string beans 1 teaspoon Worcestershire sauce 2 cups meat stock Have meat cut in one-inch one cubes Dredge with flour and brown in hot lard Season with salt and pepper and place in casserole Also pile vegetables into casserole Add 4 tablespoons flour to fat in pan where meat was browned and stir until thickened Add 2 cups meat stock and let cook until thick Pour this over the meat and vegetables and cook in a moderate oven degrees degrees degrees de de- de- de grees for 20 minutes Remove from oven and top with a biscuit crust Return to a hot oven degrees for another 20 minutes and bake until crust is well browned If It you want a nice glaze on the crust brush with beaten egg before baking bakin bak- bak in ing inD r D' D Peach Gelatin Serves 6 4 or 5 canned cling peach halves 1 package r raspberry flavored asp b err y-fla y gelatin 1 cup hot water 1 cup peach syrup Arrange peach halves smooth side down in bottom of a large round mold or pan Dissolve gelatin in hot water add peach syrup and stir to blend Pour sufficient gelatin mixture over peaches to cover Chill Chill remaining gelatin until congealed congealed congealed con con- but not firm Whip until very light and thick Pour over plain gel gel- atin Chill until firm Serve with table cream soft custard or whipped cream Russian Dressin Dressing Makes l ly cups 1 cup olive or salad oil VJ cup vinegar Vz teaspoon salt Few grains cayenne Yi M teaspoon white pepper 2 tablespoons chopped parsley 2 teaspoons prepared horseradish horseradish horse horse- radish I LYNN CHAMBERS CHAMBERS' MENU Platter of Cold Sliced Turkey Beef or Ham with Assorted Cheese Potatoes Au Gratin Molded Vegetable Slaw Spiced Pears Crisp Celery Plum Pudding Hard Sauce Beverage Combine beat or shake thoroughly before using Pour over crisp wedges wedges wedges wed wed- of lettuce With the price of tender cuts of meat so high you may feel you'd like to have a be beef cut fo for r Ne New w Years because of its traditional J P place lace on the menu but would rather forego roast beef itself Then why not plan a menu of this kind Menu II Danish Pot Roast Brown Gravy Boiled Potatoes Celery Pickles Olives Corn Com in Pepper Rings Luxury Cake The combination of seasonings will make this beef roast very interesting interesting interesting inter inter- esting and pleasing Danish Pot Roast Serves 6 to 8 3 pounds chuck roast of ot beef Flour for dredging Lard for browning 2 tablespoons brown sugar sugary y cup vinegar Salt and pepper Dredge meat with flour and brown on all sides in hot lard Season with salt and pepper s sprinkle p r ink I e with brown sugar and add vinegar Add t 1 1 cup hot water Cover tightly and cook slowly until done Remove pot roast onto hot platter and thicken the liquid for gravy 3 tablespoons of flour stirred smooth in Vz ih cup water Surround the m meat at with the vegetable vegetable vegetable vege vege- table dish suggested in the menu Corn Com In Pepper Rings Serves 6 2 cups cooked whole kernel corn 1 green pepper Butter Salt and pepper Heat the corn with butter salt and pepper Cut green pepper into and place around the meat When ready to serve spoon corn into rings Luxury Cake Serves G 6 1 quart vanilla ice cream I J cup chopped pecan meats 1 cup hot chocolate sauce 6 squares sponge cake Split cake in two place a slice of vanilla ice cream between the cake Put another bit of ice cream on top of cake and pour hot sauce over it Sprinkle nutmeats just before serving serving serving ser ser- ving the cake Hot Chocolate Sauce Melt 1 square bitter chocolate in double boiler add 1 tablespoon of at butter and 1 H cups sugar Add 6 tablespoons tablespoons tablespoons table table- spoons hot water slowly and blend Add cup rich milk and stir well boil 10 minutes watching carefully Cook to soft ball stage remove from fire and add a pinch of salt and 1 teaspoon vanilla Cool slightly then beat until creamy Keep warm in top of double boiler Released by Features |