Show i IT c r 4 am e nn ag sv oar W. W bea Serve Stuffed Cauliflower for Dinner See recipes below Shy Meat-Shy Meals IF YOU CANT CAN'T GET the meat variety you want for meals or If ii 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 serving 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 II H I S CAULIFLOWER D DISH I S II H 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 to 6 1 I large head cauliflower 5 tablespoons butter butler or substitute substitute substitute sub sub- 3 tablespoons flour noar 2 11 cups caps hot mUkI milk mUk 1 I tablespoon prepared mustard 2 1 cup shredded American cheese Salt pepper 3 2 3 cup chopped mushrooms 1 2 cup soft sort bread crumbs Broiled mushroom caps Broiled tomato halves Cook the cauliflower in fa boiling bolling salted water until tender Melt three tablespoons butter in top of double boiler blend in fa flour then milk gradually stirring constantly When thickened add mustard cheese 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 2 tablespoons salad oil 1 quart canned tomatoes 1 2 11 2 1 cups corn kernels 1 I tablespoon butter 1 tablespoon chili powder 1 tablespoon salt 2 cups milk 2 11 cups yellow cornmeal 3 eggs ens ensI 1 I cup ripe olives seeded and chopped Brown onions and garlic in fa oil on Place in large heavy pot with tomatoes tomatoes to to- tomatoes matoes corn com chili chUl powder butter butter but but- ter and salt Mix milk and 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 fa 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 fa a moderate degree over for 45 minutes Cool slightly in pan Cut into thick slices and serve with a well-flavored well tomato sauce The tamale loaf will make a complete complete complete com com- meal when served with a 8 tossed green or tossed citrus salad with Roquefort cheese dressing LYNN SAYS Enjoy Garden Vegetables Most 1 By Cooking Them Properly AU All cooking of vegetables reduces reduces re re- duces the Vitamin C content but tomatoes and potatoes when baked manage to retain most of theirs To fo insure an adequate supply of this vitamin its it's best to use some same fresh fruit especially citrus everyday every day Use UI an uncovered kettle for tOt cooking vegetables and cook only until fork t tender r LYNN I CHAMBERS CHAMBERS' ERS ERS' MENU Chilled Tomato Juice Baked Crab Salad Molded Pineapple-Carrot Pineapple Salad 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 delicacy delic delic- acy egg plant The tomatoes and cheese add a rich meaty flavor making this suitable for a main mater dish Egg Plant Parmesan Serves 6 1 sized medium egg en plant Cracker crumbs 1 egg beaten diluted with 2 Z tablespoons water 1 pound ground beef 1 1 onion chopped Z 21 2 2 1 cups tomatoes 1 teaspoon teas sugar 1 cup grated Parmesan cheese Slice the egg plant into quarter- quarter inch pieces Peel Dip in fa crumbs diluted egg and In fa crumbs again Fry on both sides In fa a little fat until browned Season ground meat with salt and pepper Form into small balls and fry Cook onions in fa fat until browned Add well wen drained tomatoes and sugar Season to taste with salt and pepper Place a layer of egg plant into a n buttered casserole then the meat balls Sprinkle with half the cheese and pour over half of ot the tomato mixture Cover with remaining remaining remaining re re- egg plant cheese and tomato tomato tomato to to- mato mixture Bake in fa a moderate degree oven for one hour Spinach Luncheon Dish Serves 2 2 strips bacon chopped 1 I cup cooked drained spinach chopped 2 eggs slightly beaten 2 1 teaspoon salt 1 tablespoon grated American cheese Cook bacon until crisp drain off fat Arrange spinach evenly In fa skillet over the bacon Add salt to eggs and pour over spinach Sprinkle with grated cheese cover and cook slowly over low heat for five to seven minutes Serve at once Baked Crab Salad Serves 6 1 large green pepper chopped 1 small onion chopped 1 cup finely cut celery 1 can crabmeat shredded 1 I can shrimp cleaned 1 I cup mayonnaise 2 1 teaspoon salt 8 1 teaspoon pepper 1 teaspoon Worcestershire sauce 1 I 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 fa buttered ramekins or in greased baking dish Cover top with buttered crumbs Bake in fa a moderate degree oven until top is nicely browned about 30 minutes n Released leased by Features Feature The red color of vegetables is due to their acid and needs to be kept that way Tomatoes have enough acid to keep their color but be beets ts and red cabbage may need needa a bit of lemon Juice or white vinegar vine gar in fa their water to keep red Sauces and toppings enhance most vegetables Cheese and white sauce are old favorites but you might try mustard sauce with green beans crumbled bacon and bread breadcrumbs breadcrumbs breadcrumbs crumbs over and hollan hollan- dai da r f sauce over er asparagus |