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Show Careful Planning Urged To Make Light Meals Nutritious and Balanced ARE THE LIGHT MEALS you serve always nutritious? "Or are they just some- . thing you throw S together for the jJ L U,. sake of giving ll IF ftV-'ifil calories to your AftW' family, even flC) ft;,)j though the foods ' I I ' t;'-', are not particularly abundant in health-giving elements such as protein, pro-tein, vitamins and minerals? You're guaranteed to feel better, work better and, yes even play better bet-ter if you're getting the right kind of food. Nutritious meals, no matter mat-ter whether they are small or large, are bound to pay off big dividends. Just how, you ask? Well, for one thing, you won't get tired so quickly, quick-ly, and there will be sparkle in your LYNN CHAMBERS' MENU Chicken-Noodle Casserole Combination Salad Jelly and Relishes Very Best Gingerbread With Marshmallow Topping Beverage Recipe Given. Mash banana with fork until smooth; add milk, salt, molassej and vanilla extract. Shake well. Combination Salad (Serves 5) 1 oup cooked string beans H cup shredded raw carrots H cup celery strips 2 cups shredded lettuce 1 hard-cooked egg, sliced French dressing Combine vegetables and mix lightly. Arrange sliced eggs over vegetables and serve with french dressing. THESE FRUIT SALAD combinations combina-tions will enable you to add nutritive nutri-tive value as well as appetite ap- v U9 peal to light ioffM meals. .tVV r'lY&i 1 . Orange ftn wedges, sliced ,Viy-orT) banana, pear or jufAEL JjJ J ) J peach half, diced rjsfmi- apple and white grapes or cherries. Serve with sweet french dressing. 2. Pear halves with plmiento cheese balls on lettuce, served with french dressing or mayonnaise. 3. Pineapple chunks, apple strips, diced celery with riced American cheese over top, served with sour cream dressing. 4. Calavo filled with orange and grapefruit segments, served with french dressing. 5. Orange and grapefruit sections with thick slices of banana, served with the following dressing: One cup mayonnaise, one-half cup molasses mo-lasses and three tablespoons of lemon juice to serve four. TRY THESE sandwich combinations combina-tions as a means of varying the luncheon menu. 1. Old English cheese or smoked American cheese with bits of cooked crumbled bacon. 2. Egg salad with finely chopped pickle and celery with enough salad dressing to moisten, f- , - . V 1 t v A 5 3 Serve a salad for lunch and get your nutrients the easy way. Muffins Muf-fins or sandwiches with milk or a nourishing beverage help give a well balanced meal. eyes and smiles and a general glow of health about you. Your scratches and cuts, for example, will heal more readily if you're getting vitamin vita-min C in ample quantities. That dragged out feeling may come from lack of the B complex vitamins which guard general well being, or it may come from lack of iron in the blood which helps carry car-ry oxygen we breathe to all parts of the body. If you're troubled with night blindness, blind-ness, poor appetite, and get colds and infections readily, you're apt to be getting less than your share of vitamin A. When teeth are in poor condition it would be wise to check on your calcium, phosphorous and vitamins C and D. Any one or all of these may be responsible. Dinners are apt to be rather well balanced to give the essential food elements, but frequently the cause of many ills is the lack of good lighter meals such as lunches, or suppers. Some people skip lunch others nibble at little or nothing, while some eat something that satisfies sat-isfies hunger without regard to satisfying sat-isfying bodily needs. Keep your refrigerator well stocked with fruits and vegetables, so that you always can toss a salad together. Servo this with sandwiches sand-wiches if you're hungry or gingerbread ginger-bread if you want a kind of bread and dessert together. Add to this a nourishing beverage and you'll have a lunch that satisfies hunger as well as dietary needs. Doesn't take much longer to fix than a snack! Soups and juices are good to have on hand because they satisfy vitamin vita-min and mineral requirements. Plan, however, to serve a salad with them or a nourishing milk drink or dessert. CHOOSE FROM AMONG these recipes for those light lunches or suppers. Foods contained in them are vitamin and A r U. Tv mineral con- Jf(Jsy 'fLJli scious, but still 'ifeJ will be found to -4R be very appetiz- y I ing and refresh- cTSaIJ! I ing. Molasses Milk Shake (Serves 1) i tablespoon pure dark molasses 1 cup cold milk Dash of cinnamon Combine molasses, milk and cinnamon. cin-namon. Shake well and serve immediately. im-mediately. Molasses Banana Milk Shake (Serves 1) 1 medium ripe banana 1 enp cold milk Few grains of salt 1 tablespoon pure dark molasses Few drops vanilla extract A simple but easy dessert for one of those light lunches includes tall glasses of milk with a very dark and delicious gingerbread. . Serving gingerbread is an easy way to work Iron into the diet by means of the molasses. 3. Mashed liver sausage mixed with finely chopped, hard-cooked eggs, moistened with cream and seasoned with salt and pepper. 4. Peanut butter mixed with crumbled, crum-bled, cooked bacon or shredded carrots, car-rots, or honey or chow chow. 5. Ground leftover meat mixed with ground raw carrot, moistened with mayonnaise and seasoned with salt, pepper and onion juice. Very Best Gingerbread (Serves 16) Vi cup butter or shortening H cup granulated sugar 1 egg, beaten 2H cups sifted flour 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon ginger 54 teaspoon cloves teaspoon salt 1 cup pure, dark molasses 1 cup hot water Cream shortening and sugar. Add beaten egg. Measure and sift dry ingredients. Combine molasses and hot water. Add dry ingredients to first mixture alternately with liquid, a small amount at a time, and beat after each addition until smooth. Bake in a paper-lined pan (9x9x2 inches) in a moderate (350 degree) oven for 50 minutes. Released by WNU Features. When brining pickles in a crock, the skum should be removed as it gathers. Scum causes spoilage. Corned beef patties are delicious when made with chopped green pepper, pep-per, served with a tomato sauce when they are browned golden and crisp. Try this new trick the next time you serve the old favorite, spare-ribs spare-ribs with sauerkraut: Place the sauerkraut on one rack of ribs, sprinkle with caraway seed iind top with another rack of ribs. Braise until done. LYNN SAYS: Give Old Foods New Flavor Tricks Meat loaf will take on an inviting flavor if you tuld in one-half cup of grated parmesan cheese into the mixture before baking it. Chopped ham is delicious to add to your favorite plain or cheese souffle, fondue, omelet or scrambled scram-bled eggs. Pork sausage will have a special appeal when you prepare with macaroni and a chili-flavored tomato to-mato sauce. 1 |