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Show ,L- : - - Hm1 Casseroles Please, Satisfy Appetites During Cold Weather WOMEN LIKE casseroles for dinner din-ner and supper menus because tney're taste-tempting and satisfying satisfy-ing to the family. At the same time, a well-planned casserole contains high nutritive value and stays within with-in hard-pressed food budgets. If you're short on time when preparing pre-paring a meal, it's easy to whip together to-gether a casserole. Then, too, because be-cause a casserole contains so many other foods and frequently include vegetables, there's little to worry about for the remainder of the meal. Even if the casserole contains no vegetables, you can serve those in a salad which takes no time to toss together. Fresh or canned fruits, and cookies from the old stone crock will do beautifully for dessert. PORK LEFT over from a roast will work nicely in this biscuit roll. You may serve gravy left from the LINN CHAMBERS' MENU Cheese-Meat Pies Tossed Greer. Salad Hot Rolls Apricots Beverage Cookies Recipe Given Pastry (For Cheese-Meat Pies) 2'i cups sifted flour 1 teaspoon salt 4 cup shortening 5 or 6 tablespoons cold water Sift together flour and salt. Cu in shortening with two knives oi pas-try blender until pieces are the size of a small pea. Sprinkle 1 ta blespoon of water over a small por lion of the flour mixture, lightl pressing moistened particles to gether with a fork. Put this dougl to the side of the mixing bowl, Re peat until all flour is moistened, be ing careful to add water each time to an undampened spot. Lightly term into a ball, wrap in waxed pa per and chill Vz hour. Cheese-Meat Pies (Makes 8) Pastry V4 cup finely chopped onion cup finely chopped green pepper 2 tablespoons butter 1 pound chuck beef, ground 1 teaspoon salt V teaspoon pepper 1 cups condensed tomato (soup 3 cups cooked fine noodles pound American cheese, gTated Line 8 individual pie pans with pastry. Cook onion and green pepper pep-per until tender and lightly browned brown-ed Add ground meat, salt and pepper pep-per and mix well. Stir in tomato soup and noodles. Blend well. Add cheese, saving Vz cup for top of pies. Fill pastry-lined pie pans wi'n cheese-meat mixture. Sprinkle 1 tablespoon of cheese on top of each pie. Bake In a moderate (350F.) oven for 45 minutes. Serve hot in pie pans, or, let cool in pans for 15 minutes and then lift from pans with aid of spatula. You'll get a hearty, man-sized meal from both of these casseroles and at great economy: Lima Bean Casserole (Serves 10) 2 cups dried lima beans 1 pound pork, cubed 2 tablespoons flour IK teaspoons salt H teaspoon paprika teaspoon mace 1 cup chopped onions Z'A cups canned tomatoes Soak lima beans overnight. Drain. Add water to cover and simmer, covered, until tender. Dip meat in flour mixed with seasonings. Brown in hot fat. Add onions and cook until golden. Alternate lima beans and meat in a greased casserole. casser-ole. Add tomatoes. Bake in 9 mod- : V" , I jmr 4 X'; 1 A P0U11U UJ poiH li.utiCa u ia.iy dish when combined with flavorful flavor-ful apples in this biscuit roll. This main dish is quickly mixed and easily baked for cold weather supper. roast over It or substitute tomato sauce. Pork Biscuit Roll (Serves 4) 2 caps sifted flour 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon salt 4 tablespoons fat meat drippings cup milk (about) 3 tablespoons melted fat 1 cup ground cooked pork 1 egg 2 tablespoons minced onion Vi teaspoon salt 5 or 6 apples Sift together flour, baking powder and salt. Cut in fat; add milk to make a soft dough. Roll dough into rectangular sheet length of dish, 14 inch thick. Brush with melted fat. Combine meat, egg, onion and salt. Spread mixture over dough. Roll hs for jelly roll. Place roll cut side down in a 10-inch heat-resistant glass dish. Cut apples in halves and arrange along sides of roll. Bake in a hot oven (400F.) for 30 minutes. minu-tes. Cut in thick slices and serve with extra gravy or tomato sauce. HEARTY CHEESE and noodles are combined to make this next casserole. Wedges of ripe tomato baked on top add color as well as interest. Red-Top Olive Casserole (Serves 5 - 6) j cup ripe olives 2 cups noodles (4 ounces) 2 tablespoons butter or substitute substi-tute 2 tablespoons flour cups milk Yt teaspoon salt Black pepper to taste cup grated American cheese 2 tomatoes Cut olives from pits into large pieces. Cook noodles until tender in boiling, salted water. Drain and place in baking dish. Melt butter and blend in flour. Add milk and thickened. Remove from heat; stir in cheese and olives. Pour over noodles. Cut tomatoes into 6 wedges and press skin side up on top of noodles. Bake in a moderate 350F.) oven about 25 to 30 minutes. min-utes. If you've decided on the individual individ-ual cheese and meat pies, here's the recipe which will give you 8 pie shells, 3?4 inches in diameter and 1 inch deep. It's a good idea 'o make these first so they can chill while you make the mixture for tha pies. LYNN SAYS: Here's Help in Planning Quickly Prepared Meals Prepare meat loaf and casserole dishes the evening before; refrigerate refriger-ate until baking time which will take 20 to 30 minutes. If you mix muffin or cake batters ahead of time, store in cake pans or glass jars and cover tightly. Re frigerate. Have salad ingredients washed and chilled ahead of time. Then they just need tossing before the diessing. Individual cheese-meat pies are r sure-fire answer to the menu planning problem. These pies combine the high quality proteins of cheese and meat to make a low-cost main dish. c-atr (350F) oven for IVi nours. Add bean liquor if mixture tends to dry too much. Corn-Hamburger Casserole (Serves 8) 1 pound ground beef 2 tablespoons fat Vt cup chopped onion 1 can condensed tomato soup I'A cups water 4 ounces noodles, cooked Salt and pepper ' cups canned corn Yi cup chopped ripe olives 1 cup grated American cheese Brown meat in hot fat; add onion and cook until tender. Add soup, water and noodles. Cook until nocd-les nocd-les are tender. Season to taste, then add corn, olives and .cheese. Bake ; in a casserole in a moderate oven J for 45 minutes. Released oy WNU Features Sauces may be made in advance and refrigerated until heating time. Or. use canned soups for sauces. There are cream of mushroom, tomato, to-mato, cream of chicken and cream of celery which are all good. Puddings and gelatin salads and melds may easily be made in advance ad-vance to save time preparing a meal. Refrigerator biscuit and cookie doughs are handy to have when you're rushed for a meal. Oookies can bake while you're eating the main course. |