OCR Text |
Show r i J - I I 3 - v - , t- , - , - ' , - ' v - ' . , ! A ' , ' - A Economy Note Corned Beef Pinwheels (See recipe below.) Budget Pointers There's a tendency to go along with the crowd when it comes to vt-jfa t r- -usTtggggj spending money, I BUDGET H especially on I . B food, instead of lAr ii seeing what can WXMu fae dQne tQ stretch ' Swift the food dollar. T Getting the most ' f f out of the food dollar does not, fortunately, mean that we have to tighten our belts; It just means a bit of maneuvering. In the midst of soaring food costs, there's plenty of help for the woman who wants it, and today's recipes are designed to give you plenty of food for thought. Give your family a change of menu, and give the budget a chance to stay within its limits at the same time. There are several general rules to follow: Buy wisely; don't overbuy and let food go to waste; serve and cook whatever you have properly, and don't toss away good leftovers. left-overs. For main dishes you can call on good quality proteins for front line duty; they're cheaper than the expensive ex-pensive cuts of meat and do Just as much for you. ; Macaroni-Checs Souffle. i'i rve 6) 1 cup uncJohcd macaroni 1 cup sweet crram or condensed milk Yt cup butter or substitute 1 cup soft bread crumbs green pepper, minced 1 medium green onion, minced 1 tablespoon chopped parsley M cup grated cheddar cheese Salt and pepper I eggs, separated Cook macaroni in boiling, salted ...nt ...-.til tnnrlA rWiIn. vnnXA LYNN CHAMBERS' MENU Corned Beef Hash Rolls Sweet Sour Green Beans Molded Pear Salad Crusty Rolls Beverage Date-Nut Custard Pudding Recipe given. dot with butter. Bake In a moderate mod-erate (350-degree) oven until the white of the egg is cooked but the yolk tender. This will take five to six minutes. Among the kind - to - the - budget items is corned ..i beef hash that - b ' comes canned and ready-to- JTtv. serve. It's easily &s3 dressed up in pin- '(Sjft?, wheels of baking powder biscuit -dough, and cer- tain to be a favorite with the men of the house. Corned Beef Hash Rolls. (Serves 4) 1 cup sifted flour 2 teaspoons baking powder f4 teaspoon salt Y cup shortening to H cup milk 1 1-pound can corned beef hash Mix dry ingredients together and sift. Work in shortening. Add liquid gradually, mixing to a soft dough. Roll to a thickness of about one-fourth one-fourth inch. Spread corned beef hash on dough; roll and cut in four part. Place on a greased cookie sheet (lifting with a pancake turner). Bake In a moderately hot (400-de-gree) oven for 30 minutes. For an easy vegetable, take a can of green beans and make this: Sweet Sour Green Beans. n u iti uiiua ii;iiui:i . 11 am, sv,uiu milk and add other ingredients. Stir in beaten yolks, then fold in stiffly beaten whites. Turn Into a greased casserole and set in a pan of hot water. Bake in a moderate (350-degrce) (350-degrce) oven for one hour. Serve with mushroom or pimiento cream sauce. Eggs Foo Young. (Serves 6) 6 eggs, beaten 1 No. Z can bean sprouts 2 tablespoon chopped green pepper H cup shredded onion 1 teaspoon salt teaspoon pepper 4 pound mushrooms, sliced, if desired Add snlt and pepper to eggs and beat well. Add remaining ingredients. ingredi-ents. Taste and f" "Ijtjl I add more season- I 'jT.O lng if desired. I i"fv For each cake, r, W-fr) measure out Mi l i Ail k cup of the mix- f li'"rr v ture and use 1 T. n'A V ' J tablespoon of fat ' ' " for fryliiK. Tour mixture Into skillet, skil-let, leveling vegetables evenly over the surface of the cake. Urown on both sides, turning onco. About Ave minutes are required to cook each cake. Serve with soy sauce. Itlce Niwln Willi Kgg. (Serves 0) cup butler or milHllluto iy, cupn cooked rice 6 nllci'H hue"" 0 'KK Salt in id pi piht Butter a baking dish and place rlco In It, formlntf nests out of It with a spoon. Broil Ue bacon and placo one strip uroiind each nont, holding It 111 placo with a toothpick. Ilrcali an ii:i! In each nest anil npiliiklo with salt and pepper "J (Serves 4 to 5) 2 strips bacon 1 small onion 1 No. 2 can green beans 2 teaspoons sugar Salt and pepper cup vinegar Cut the bacon in half inch pieces. Brown lightly with diced onion. Add liquid drained from green beans. Cook down to about H cup. Add remaining re-maining Ingredients and beans. Heat and serve. If you want to keep the budget trimmed, don't splurge on dessert. Date-Nut Cnstard Pudding. (Serves 6) I egg 1 cup milk 1 tablespoon sugar teaspoon salt Dash of cinnamon M teaspoon grated lemon rind 1 8-ounco can date-nut bread Beat egg slightly, add milk, sugar sug-ar and salt. Cook In a double boiler until mixture coats Die spoon. Remove Re-move from hot water and stir In lemon rind and cinnamon. Cut date-nut date-nut bread Into pieces and combine with custard. Chill. Here's a cooklo that will take care of leftover egg whites and bread crumbs. Serve It with fruit for a nico, light dessert: I'ecnn Hrownles. (Million S tlozi'll) 2 rgg whites 1 oup brown sugar 54 Icnxpoon ninplo flavoring 1 cup prrnnn, chopped 1 oup lino dry bread crumbs Boat egg whites until stiff, add sugar and flavoring. Stir well, then fold In nuts and crumbs. Shapo Into small balls, place on a greased baking pan and bake In a slow (S'.!5-ilrK''e) (S'.!5-ilrK''e) oven for about 20 tiiinutrs. nlN(d by Wtrn Npwpnpr Union. |