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Show 10 n o o n c o c o - r f vS-Tl ; a p few -rC.. i t x... , , ...r .. .A Serve Crabmcat Party Loaf for Luncheon (See recipe below.) t Spring Luncheons Now that spring houseCleaning is over and we are proud of our shin-in. shin-in. -ri ing, spic and span homes, it's time B3r'2l re'urn obliga- tlons f or ' lunch-$Y lunch-$Y eons which have piled up within I uJ. 'ast 8everal I J Vl weeks. There is truly no geason during which it's morefun to entertain en-tertain than these lusciously warm days when garden foods are plentiful plenti-ful . If you want to carry luncheons off successfully, plan light ln-season foods. Use sufficient fruits and vegetables veg-etables to keep the menu seasonal, sea-sonal, and let your table decorations carry out the theme. Lamb chops and chicken, asparagus aspara-gus ahd strawberries, and a few other foods are reigning favorites. Around them you can build a luncheon lunch-eon menu that will be both eye-appealing eye-appealing and tasty. Plan to do most of the cooking ahead of time so you won't be ruffled by the time the guests begin to come. in. If you want to serve a nice meat dish you might like to start off with a stuffed lamb ehop, follow it with a tomato aspic or tossed salad and asparagus, then top off with strawberries and cream. 'Stuffed Lamb Chops. 4 double-thick lamb chops 2 canned peaches 1 cup crushed pineapple K cup soft bread c rum be cup butter or substitute Brown lamb chops in skillet on both sides. . Toss together finely chopped peaches, ' pineapple, bread r 1 crumbs and but- slXlT' i .ter. Pile on top of PppfP3ll chops' wljich have f rt$ been placed in a casserole. Bke in a moderate (350-degree) oven for 20 minutes. q Asparagus Vinaigrette. (Serves 4) 3 tablespoons vinegar 1 teaspoon salt H teaspoon paprika H cup salad oil 1 tablespoon minced parsley 1 tablespoon chopped pickle 1 tablespoon minced chives 1 bunch asparagus (1 pound) Combine seasonings, add vinegar and salad oil. Beat until thick and smooth. Add remaining ingredients and let stand for Vi hour. Clean asparagus as-paragus and cook in boiling salted water until tender. Heat sauce and serve over asparagus. A luxury luncheon for special guests uses both chicken and ham in the main dish. However, you can keep the rest of the luncheon cost down by serving simply a tossed salad and a rhubarb compote for dessert. Chicken DeLuxe. (Serves 4) 4 thick slices ham 4 breasts of chicken, cooked 4 tablespoons melted, butter 4 tablespoon flour 2 cops rich chicken stock and milk combined 1 teaspoon salt H teaspoon pepper Whole ssuteed mushrooms Arrange breast of chicken on top of ham slices. Melt butter, blend in flour and seasonings, then add chick- ' 71 LYNN CHAMBERS' MENU , Stuffed Lamb Chops Fresh Peas in Cream Lettuce with Bacon Dressing Hot Biscuits Strawberry Jam Chocolate Chip Ice Cream Beverage 1 ' : . , Recipe given. en stock and milk. Cook until thick and smooth. Cover chicken and ham with sauce and top with mush rooms. I Rhubarb Compote. (Serves 4 to 6) 4 cups cubed rhubarb 1 cup sugar teaspoon nutmeg Yt teaspoon cinnamon 2 whole cloves Juice, pulp and grated rind of 1 orange Combine all ingredients and place in baking dish. Cover and bake tin a moderate (350-degree) oven for 40 minutes or until rhubarb is tender. Serve,, warm or cold with cream and crisp c-ockies. A more - eco nomical luncheon, but one just as pretty, consists of this salad loaf done with aspic and crabmeat This is delicious served with hot biscuits and topped off with pineapple sherbet with fresh straw berry sauce. Crabmeat Party Salad. (Serves 6) ! Fart I: Aapio 2 tablespoons gelatin H cup oold water cups hot consomme 2 tablespoons lemon Juice H teaspoon white pepper - K teaspoon celery salt Soften gelatin in cold water. Add hot consomme, lemon juice, whits i pepper and celery salt. Stir until . dissolved. Pour Into an 8tt by 4ft by 2Vi-lnch loaf pan enough of the aspic to make Vt inch deep. Chill until firm. Place a smaller loaf pan or container within the 8Vs-in loal pan; anchor firmly with weights or tie in place. Pour remaining aspie in the space between the two pans.. Chill until firm. Remove inner pan by loosening aspic with a small knife. ! Chill for 10 minutes and flS center with the following: Part II: Crabmeat Filling 1 tablespoon gelatin 2 tablespoon cold water cup cream or top milk M cup real mayonnaise 2 tablespoons lemon Juioe H teaspoon salt 1 tablespoon onion, minced ' 1H cups crabmeat, flaked 1 cup celery, chopped fine Vi cup parsley, chopped fine Tomato slices Watercress Soften gelatin in cold water. Adi cream and heat over hot water until gelatin is dissolved. Add real mayonnaise, may-onnaise, lemon juice, salt and onion. on-ion. Add crabmeat, celery, parsley and mayonnaise to gelatin. , Pour into center of aspic ,mpld and chill until firm. Unmold and garnish with slices of tomato and watercress. Serve with additional mayonnaise. Variation: Pour aspic into ring mold, and crabmeat mixture into a mailer mold to fit in center of ring ' mold. Or, use chicken or tuna in place of crabmeat filling. Released bj Wtstern Ntwipapcr Unloa. |