Show 1 oe I II 1 I Flatter Summer Meals With Properly Cooked Attractive Vegetables the thermometer speeds W WHEN TV into the nineties every homemaker homemaker homemaker home- home maker worries about meals and family appetites Even though appetites appetites appetites ap ap- ap- ap petites appear robust on picnics they are apt to seem on the slim side for a meal in the family dining room Is there a certain remedy for tor the waning appetite amidst the wilting heat of ot hot summer sum- sum 1 n t f 5 mer days Yes certainly there are several surefire surefire surefire sure sure- fire ways way s of ot c coaxing the family tam fam- 4 ily into eating 4 L s f what they should One of ot the best is to attractive ways way serve vegetables which are so for they add zip in the form of I. I vitamins and minerals rals into a scanty diet Vegetables add color and consequent consequent consequent con con- sequent interest too to the family dinner table with their glorious I greens reds and orange yellows Who could ask for a better artists artist's palette with which to decorate the mealtime scene Serve vegetables fresh whenever whenever whenever when when- ever possible since this saves food value When they are cooked however however however how how- ever use only a small amount of ot water season carefully but not heavily and cook until tender Vegetables are best if they have some of their natural crisp texture even though cooked Seasonings should be mild so that you dont don't mask the delicious natural flavors and thus jade the appetite further You may add some of ot the thenice thenice nice nic sauces for variety however and thus create interest that might not otherwise be present S S S SY OU CANT CAN'T BEAT a salad bowl Y YOU of ot summer vegetables especially especially espe- espe when theres there's a tasty r I IF dressing to go F I along with it Heres Here's a suggestion suggestion b tion with a delightful delightful de de- de- de dressing seasoned with wit h blue cheese and anchovies Summer Salad Bowl Serves 8 6 2 cups caps fresh spinach leaves leave 1 small head lettuce 2 cups shredded green cabbage 1 bunch watercress Fresh dill Tarragon 1 cup diced celery and tops cup green pepper rings 1 cup crumbled blue cheese cup French dressing 1 ounce 2 can anchovy fillets Rub salad bowl with cut clove of ot garlic Break spinach and lettuce lettuce let- let tuce luce into sized bite-sized pieces in the salad bowl Add cabbage and watercress watercress water water- cress sprinkle with the herbs fresh resh dill and tarragon Add celery and green pepper Sprinkle with cheese Chill Just before serving add French dressing and anchovy illets Toss lightly Chinese Salad Serves 6 4 2 cups canned bean sprouts drained J cup diced celery 1 medium cucumber sliced thin 1 green pepper minced 2 tomatoes cut in small cubes French dressing Minced chives Combine all vegetables and toss Treat Tea fresh vegetables kindly and you'll be well rewarded for Cor their acceptance at meals New potatoes quick cooked In their skins are tender and d delicious de tie- licious when teamed w with wit I t h cr crusted cheese sted tomatoes and plump green asparagus spears with a nippy sauce I Vegetables cooked or fresh chilled and seasoned arranged attractively on a salad platter add appetite appeal to the main course Arrange mounds of the small vegetables like corn kernels kernels ker ker- nels green lima beans or peas with strips of ot carrots gus or celery on lettuce and pass with a tangy dressing LYNN CHAMBERS' CHAMBERS MENU Leftover Roast Beef with Barbecue Sauce Baked Potatoes Summer Salad Bowl Toasted Rolls RoUs Butter Beverage Blueberry Pie Recipe Given with French dressing to which may have been added one teaspoon of soy sauce i if desired Refrigerate the salad ingredients for one hour Drain off of extra dressing and serve with mayonnaise Sprinkle top with minced chives before serving S S S SH H HERES HERE'S ERES ERE'S an excellent way to prepare prepare prepare pre pre- pare and serve asparagus Asparagus with Sour Cream Sauce Serves G 6 2 pounds asparagus spears J cup thick sour cream 4 cup drained horseradish Vi 34 teaspoon salt teaspoon paprika Cook asparagus in a small amount of ot boiling salted water until tender about 25 minutes drain dram Meanwhile make sauce by beating the sour cream slightly add remaining ingredients and blend thoroughly Serve with cooked asparagus spears Broiled Tomatoes Serves 6 3 medium tomatoes cut In halves 1 teaspoon salt teaspoon pepper Vi cup p buttered bread cram H 4 cup grated American cheese Season each tomato half with salt and pepper Blend crumbs and cheese and sprinkle on each tomato toma toma- to half haU Arrange in a baking pan and bake in a moderate oven for 15 minutes F- F tJ or broil 8 10 minutes minutes min mm- utes under low ri heat i lU GOOD main mam J AVI A dish to serve V 11 at home or to tote to a picnic I 4 I ci us uses es corn and tomatoes seasoned seasoned seasoned sea sea- beautifully beautiful beautiful- ly with bacon g green r e e n pepper and a cheese topping Tomato Corn-Tomato Casserole or Serves 6 4 strips bacon diced V cup chopped onion V 4 cup minced green pepper 2 2 24 cups chopped tomatoes 2 tablespoons brown sugar 1 teaspoon salt teaspoon pepper 2 24 cups corn cut from cob or canned corn X cups dry bread crumbs H 34 cup grated cheese Fry bacon in a skillet until crisp Place in a 1 quart casserole Add onion and green pepper to bacon fat tat and cook until tf pY A 4 tomatoes sur sur-r and seasonings Simmer for tor minutes Stir in corn Cook for eight minutes If it using uncooked corn Place all mixture from skillet Into the casserole cas cas- serole Top with bread crumbs then with cheese and bake uncovered uncovered ered in a moderate oven for 30 minutes |