Show r n a 8 i 41 Y L Ma i A M I. I 55 ir 4 Serve Leftovers With an Eye to Color See recipes below Leftovers it be wonderful If we never had to bother with leftovers 1 I heard d a home home- homemaker homemaker maker say re re- re Well left left- leftovers leftovers t 4 overs need not be bethe bethe bethe the PROBLEM which many women regard them for they can really be made Interesting As Asa a matter of fact many of my friends fiends welcome dinners made with leftovers because they take so little time to prepare Never let the leftover problem get out ut of hand is my first bit of ad ad- advice advice advice vice however for then food will spoil and will have to be thrown out Plan in advance what will be left left- leftover leftover leftover over and include it in the menu This is easy to do with roasts and even vegetables Its It's an excellent idea to check the refrigerator systematically ev ev- every every every ery day so that no bit of food es es- escapes escapes es- es escapes capes notice Combine several vegetables vegetables vegetables in one jar and toss them into nto a salad Or plan to cream them hem and serve with bacon on toast for lunch After a bit of practice you will learn to think of food in inthis inthis this way and there will be no left leftover leftover over problem Change the food to some extent when it is served a second or a third time and it will become a sort of fascinating game to see just how low much can be done with left left- overs Use a variety of seasonings and watch the family take an in interest in- in interest interest terest in the food Here are several suggestions on what to do with fowl Chicken Chow Mein Serves 6 2 cups cooked chicken 2 tablespoons fat 2 cups thinly sliced celery 1 i cups sliced peeled onions teaspoon pepper 1 L No 2 can mixed vegetables Chi ChI- Chinese ChInese Chinese nese style ounce 14 ounce can mushrooms 2 J tablespoons cornstarch 3 tablespoons soy sauce Scallions 1 small can fried noodles Brown chicken slightly in fat Add celery onions and pepper Add chicken broth about 2 cups and cook covered until vegetables are tender Add drained Chinese vege vege- vegetables vegetables vegetables tables and mushrooms and heat to boiling Mix cornstarch with soy sauce and add to mixture Stir this mixture and cook until thickened Arrange vegetable dish garnished with sliced scallions and pour mix mix- mixture mixture mixture ture over them Serve with fried noodles Turkey Pie Serves 6 3 tablespoons fat 4 tablespoons flour Dour 1 teaspoon salt H t teaspoon pepper 2 cups milk 2 cups hot mashed potatoes Leftover roast turkey sliced 1 cup cooked sliced carrots 1 cup cooked or canned peas drained Melt fat add flour and blend blendin in salt and pepper Add milk gradually grad grad- gradually while stirring and cook until I mixture thickens Spread mashed potatoes in a layer in a buttered baking dish and cover with a layer of turkey slices Add carrots and peas to sauce and pour over turkey Place in a broiler and broil until LYNN CHAMBERS CHAMBERS' MENU Turkey Pie Orange Sweet Swe t Potatoes Harvard Beets Green Asparagus-Green Pepper Salad Biscuits Apple Betty Sauce Beverage Recipes given the top is a golden brown Serve at once Chicken Casserole Serves 6 3 cups cooked boned chicken 4 cooked sweet potatoes 2 cups chicken gravy may mar be leftover 4 strips of bacon Arrange chicken and sweet pota pota- potatoes potatoes potatoes toes sliced in alternate layers in ina ina a buttered bak bak- baking baking baking ing dish Pour gravy over all alland alland alland and top with ba ba- bacon bacon bacon con strips Bake uncovered in a r moderately hot degree oven for 30 minutes Slivered cheddar cheese may maybe maybe maybe be used on top of the above cas cas- casserole casserole casserole serole in place of the bacon if tt de de- de- de sired Vegetable Souffle Serves 6 1 cup cooked leftover vegetables 1 cup thick white sauce 1 tablespoon lemon juice 2 tablespoons minced onion Vi teaspoon salt V Vs teaspoon pepper Vi teaspoon Worcestershire sauce sau e 4 eggs separated M teaspoon cream of tartar Press vegetables through a sieve or chop fine before using Com Com- Combine Combine Combine bine them with white sauce and sea sea- Add well-beaten well egg yolks Cool Fold in beaten whites mixed with cream of tartar before beat beat- ing Turn into a greased casserole and bake in a moderate degree oven for 1 hour Serve at once Orange Sweet Potatoes Serves 4 to 6 6 cooked sweet potatoes 1 cup orange juice 2 teaspoons grated orange rind 1 tablespoon cornstarch 3 tablespoons melted butter buttercup ifs cup brown sugar ifs J cup granulated sugar Remove skins from potatoes Combine remaining ingredients in saucepan and cook stirring un un- until until until til thickened Arrange Ar Ar- Arrange Arrange range sweet po po- potatoes potatoes potatoes in in a bak bak- baking baking baking ing dish and pour sauce over them Cover and bake in a moderate oven for 20 min min- minutes minutes utes uncover and bake 15 minutes longer Lima Beans With Tomatoes Serves 4 2 tablespoons minced onion 2 tablespoons fat 1 cups canned tomatoes 2 teaspoons granulated sugar Vi teaspoon salt J 6 teaspoon pepper lj i 1 cups cooked lima beans 76 73 cup soft bread crumbs Saute onion in fat until tender add tomatoes sugar salt and pep pep- pepper pepper per and simmer 5 minutes Add lima beans and heat thoroughly Add crumbs heat for a few min min- minutes minutes minutes utes longer then serve Released by Western Newspaper Union |