Show d f AI nn a e B A 1 r 4 n ni i- i Serve Stuffed Cauliflower for Dinner See recipes below Shy Meat Meals IF YOU CANT CAN'T GET the meat variety you want for meals or i if you just want to serve something different glance over the main dish ideas Ive I've planned for you today These are all rich protein-rich foods and will do nicely for a main course either for a luncheon or simple sup sup- per All AU recipes have value flavor-value plus and many of them will teach you new cookery tricks with foods that are real treats when properly prepared If you are servi serving g heavy eaters with these dishes plan a calorie- calorie rich dessert that will completely satisfy the appetite These dishes go well with rich tasty pies cakes and whipped cream desserts T THIS H r S CAULIFLOWER D DISH ISH makes a complete meal and turns out pretty on a platter when served with broiled tomato halves and choice mushroom caps also broiled Stuffed Cauliflower Serves 4 t to G 6 1 large head bead cauliflower 5 tablespoons butter or substitute substitute sub sub- 3 tablespoons flour 2 11 cups hot milk 1 tablespoon prepared mustard 2 1 cup shredded American cheese Salt pepper 3 2 cup chopped mushrooms 2 1 cup soft sort bread crumbs Broiled mushroom caps Broiled tom tomato to halves Cook the cauliflower in boiling salted water until tender Melt three tablespoons butter in top of double boiler blend in flour then milk gradually stirring constantly When thickened add mustard cl- cl cheese cleese eese salt and pepper to taste Saute the chopped mushrooms in two tablespoons butter Add the crumbs and two tablespoons of the cheese sauce Place the cooked cauliflower on a round platter spread the flowerets apart and fill with stuffing Pour remaining sauce on top of cauliflower and garnish the plate with the broiled tomatoes and mushrooms Tamale Loaf Serves 8 1 large onion chopped 1 clove garlic minced A I z tablespoons salad salau oil ou 1 quart canned tomatoes 2 11 cups corn kernels 1 tablespoon butter 1 tablespoon chili chill powder 1 tablespoon salt 2 cups milk 2 11 cups yellow cornmeal 3 eggs 1 cup ripe olives seeded and chopped Brown onions and garlic in oil Place in large heavy pot with tomatoes tomatoes tomatoes to to- matoes corn chili powder butter butter butter but but- ter and salt Mix milk and cornmeal cornmeal cornmeal corn- corn meal and add Cook until very thick about 20 minutes but stir occasionally being careful not to scorch Then beat in whole eggs one at a time Turn half the mixture mixture mixture mix mix- ture into a loaf pan or baking dish Top evenly with chopped olives and cover with remaining cornmeal mixture Cover and bake in a moderate degree over for 45 minutes Cool slightly In pan Cut into thick slices and serve with a well flavored tomato sauce The tamale loaf will make a complete complete complete com com- meal when served with a tossed green grcen or tossed citrus salad with Roquefort cheese dressing LYNN C CHAMBERS CHAMBERS' MENU Chilled Tomato Juice Baked Crab Salad Molded Pineapple-Carrot Pineapple Salad I Bran Muffins Honey Chocolate Cream Pie Beverage Recipe Given Add 4 1 cup of the crumbled cheese to each 4 3 cup of well seasoned French dressing S e HERE IS A PERFECTLY DELICIOUS DELICIOUS DELICIOUS DE DE- LICIOUS way to prepare that delicacy delicacy delic delic- a acy y egg plant The tomatoes and cheese add a rich meaty flavor making this suitable for a main dish Egg Plant Parmesan Serves 6 1 sized medium egg plant Cracker crumbs 1 egg beaten diluted with 2 tablespoons water 1 pound ground beef 1 1 onion chopped 2 21 2 2 1 cups tomatoes 1 teaspoon n sugar 1 cup grated Parmesan cheese Slice the egg plant into quarter- quarter inch pieces Peel Dip in crumbs diluted egg and in crumbs again Fry on both sides in a little fat until browned Season ground meat with salt and pepper Form into small balls and fry Cook onions in fat until browned Add well drained tomatoes and sugar Season to taste with salt and pepper Place a layer of egg plant into a buttered casserole then the meat balls bolls Sprinkle with half hall the cheese and pour over half of the tomato mixture Cover with remaining remaining remaining re re- re- re egg plant cheese and tomato tomato tomato to to- mato mixture Bake in a moderate d degree grce oven for one hour Spinach Luncheon Dish Serves 2 2 strips bacon chopped 1 cup cooked drained spinach chopped 2 eggs slightly beaten 2 1 teaspoon salt I 1 tablespoon grated American cheese Cook bacon until crisp drain oft off fat Arrange spinach ev evenly in skillet over the bacon Add salt to eggs and pour over spinach ro-L' ro u Sprinkle with grated cheese cover and md cook slowly over low heat for five to seven minutes Serve at once Baked Crab Salad Serves G 6 1 large green pepper chopped 1 small onion chopped 1 cup finely cut celery 1 can crabmeat shredded 1 1 I 1 J. J can Milling nip cleaned 1 cup mayonnaise 2 1 teaspoon salt saIt 8 1 teaspoon pepper 1 teaspoon Worcestershire sauce sauco 1 cup bread crumbs mixed with 2 tablespoons butter Combine green pepper onion and celery Remove all tendons from crabmeat and shred or flake Remove Remove Remove Re Re- move black line from shrimp and cut in small pieces Mix fish with vegetables Add mayonnaise and season with salt pepper and Worcestershire Worcestershire Worcestershire Wor Wor- sauce Place in buttered ramekins or in greased baking dish I Cover top with buttered crumbs Bake in a moderate degree oven until top is nicely browned about 30 minutes i n Released by Features |