Show f. f 1 m f t tf S 'S X i. i l r iI I i h 1 0 I fl 6 V d rn Jr te b- b 4 Casseroles Please Satisfy Appetites During Cold VI Weather V ea ther WOMEN LIKE casseroles for din din- tier ncr and supper menus because tn they're tempting taste-tempting and satisfying satisfy satisfy- lag ing to the family At the same a well planned casserole cont contains lS high nutritive value and stays within with with- in pressed hard food budgets If U youre you're short on time when preparing preparing preparing pre pre- paring a meal its it's easy to whip together together to to- gether a casserole Then too because because because be be- cause n a casserole contains so many other foods and frequently vegetables theres there's little to worry about for the remainder of the meal Even If the casserole contains no vegetables you can serve those Ina ina In m ma a salad which takes no time to toss loss together Fresh or canned fruits and cookies from the old stone crock will do beautifully for dessert S PORK LEFT over from a roast will work nicely In this biscuit roll You may serve gravy left from the I II I s sV V t It 01 oi pOl K d a La LY dish when combined with flavorful flavorful flavor navor- ful CuI apples In this biscuit roll This main dish is quickly mixed and easily casily baked for s cold weather supper roast over it or substitute tomato sauce Pork Fork Biscuit Roll Serves 4 2 cups cops sifted flour noor 3 teaspoons baking baIting powder 1 teaspoon salt saIt 1 teaspoon salt saIt 4 of tablespoons fat meat drippings cup milk about 3 tablespoons melted fat 1 cup ground cooked pork 1 egg 2 tablespoons minced onion Vi teaspoon salt saIt 5 or 6 apples Sift together flour baking powder and salt Cut in fat add milk to tomake tomke mike make a soft dough Roll dough into rectangular sheet length of ot dish MInch Mi y inch thick Brush with melted fat nt Combine meat egg onion and salt Spread mixture over dough Roll qS s sor for or jelly roll Place roll cut side down in a inch 10 resistant heat gla glass s dish Cut apples In halves and arrange along sides of roll Bake Balce in lii a n hot oven F. F for 30 minu tes Cut in thick slices and serve erve with extra gravy or tomato sauce HEARTY CHEESE and noodles are combined to make this next ext casserole Wedges of ripe tomato baked on top add color as well weB as Interest Top Red-Top Olive Casserole Serves 5 G 6 J cup ripe olives 2 cups noodles 4 ounces 2 tablespoons butter or or substitute substitute tute tub 2 tablespoons flour 1 I cups milk Vt i tea teaspoon poon salt Black pepper to taste 3 cup grated American cheese 2 tomatoes Cut olives from pits into large pieces leces Cook noodles until tender In n boiling salted water Drain Dram and place in baking dish Melt butter butler and nd nd blend In flour Add milk and thickened Remove from heat stir in cheese and olives Pour over noodles Cut tomatoes Into 6 wedges wedge and press skin side up on top of noodles D Bake e In a moderate F. F oven about 25 to 30 min mm- utes If It youve you've decided on the individual ual cheese and meat pies heres here's th the recipe which will give you 8 C pie shells 3 inches In dl diameter meter and und I 1 Inch deep Its It's a good idea o fO make these first so they can chill while you make the mixture for th tha pies LYNN SAYS Heres Here's Help In Planning Quickly Prepared Meals Prepare meat loaf and casserole dishes the evening before refrigerate ate at until baking time which will tale take 20 to 30 minutes It If you mix muffin or cake batters ahead of time store In cake pans or glass jars and cover tightly Re Pe friger te Have salad Ingredients washed and chilled ahead of time Then Thea the they just need tossing before the dt essing essing LYNN CHAMBERS' CHAMBERS MENU Meat Cheese Pies Tossed Greer Green Salad Hot Rolls I Apricots Beverage Cookies Recipe Given I I Pastry For Meat Cheese Pies 2 cups sifted flour 1 i teaspoon salt saIt salti V i cup eup shortening 5 or 6 tablespoons cold water Sift sitt together flour and salt Cu CuIn Cuin Cuin in shortening with two knives 01 oi partry try blender until pieces are th the size of ot a small pea Sprinkle 1 tn th of water over a small por lion of the flour nour mixture pressing moistened particles to together together together gether with a fork Put this doug to the side of the mixing bowl Repeat Re lie peat until all flour is moistened be beIng being ing careful to add water each time tim timeto to an spot Lightly form into a ball wrap in waxed pa paper paper paper per and chill Ih hour Meat Cheese Pies Plea Makes 8 A A Pastry 4 cup finely chopped onion J cup finely chopped green pepper 2 tablespoons butter 1 pound chuck beef ground 1 J teaspoon salt 34 teaspoon pepper 1 cups condensed tomato soup 3 cups cooked line fine noodles M 34 pound American cheese gra grated ted Line 8 individual pie pi pans ns with pastry J Cook onion and green P pepper pep P- P per until tender and lightly brown cd eJ Add ground meat salt and PePper pepper pepper PeP PeP- pep pep- per and mix well Stir In tomato tomito soup and noodles Blend well Aid Ahl cheese saving Vz Jh cup for top of pie pies Fill pastry lined pie pans wi With n meat cheese mixture Sprinkle 1 tablespoon of cheese on top of pie Bake in a moderate oven for 45 minutes Serve hot in pie pans or let cool in pans for 15 minutes and then lift from pans with aid of spatula S S You'll get a heart hearty sized man-sized meal from both of ot these cassero casseroles 3 and at great economy Lima Linia Bean Casserole Serves 10 2 cups cops dried lima iima beans 1 pound pork cubed 2 tablespoons flour 1 VA teaspoons salt 6 teaspoon paprika teaspoon mace 1 cup chopped onions 2 24 cups canned tomatoes Soak lima beans benns overnight Drain A Add d water to cover and simmer covered until tender Dip meat Iti iI flour mixed with seasonings Brown in hot fat Add onions and cook until golden Alternate lima beans bans and meat in a greased casser casser- ol ole Add tomatoes Bake in 3 mod mod- z Individual meat cheese-meat pies are area aren n a sure fire answer to the menu planning problem These pies combine the thc high quality proteins of ef cheese and meat to make a low-cost low main dish evat ent F oven for 1 Jh hours Add Acid bean liquor if mixture tends to dry too much Hamburger Corn Casserole Serves 8 1 pound ground beef 2 tablespoons fat Yi cup chopped onion 1 I can condensed tomato soup 1 V i cups water 4 ounces noodles cooked Salt and pepper 2 21 f cups canned corn 4 1 4 cup chopped ripe olives 1 cup grated American cheese Brown meat in hot fat tat add onion and nd cook until tender Add soup water and noodles Cook until noodles noodles nood nood- les Ics are tender Season to taste then add corn olives and cheese Bake in ill a casserole in a moderate oven for tor 45 minutes Released sed by Features Sauces may be made in advance and refrigerated until heating time Or use canned soups for sauces There are cream of mushroom tomato tomato to to- mato mEtto cream of chicken and cream of 01 celery which are all good Puddings and gelatin and molds melds may easily be made in ad ad- Vance nce to save time preparing a meal Refrigerator biscuit and cookie are arc handy to have when youre you're rushed for a m meal al can bake while youre you're eating the main course |