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Show ! ttH fin "i ?) q i j : rt ' ! 1 f , V - jrr l i : w - i , Serve a Tempting Main Dish Pin Wheel Shortcakes (See Recipes Below) Budgetwise Meals BUDGET MEALS are much in demand de-mand currently, but they still must satisfy the family in taste appeal and appetite interest. If the home-maker home-maker does the kind of job she 1 (Vs should, both in trimming her food budget a few dollars a week, and keeping keep-ing the family happy with meals served, LYNN CHAMBERS' MENU Cream of Tomato Soup Crackers Relishes Meat Pin Wheel Shortcakes Tossed Green Salad Banana Cream Pie Beverage Recipe Given Yi teaspoon salt Few grains black pepper teaspoon poultry seasoning 2 tablespoons chopped parsley Sliced meat loaf 2 tablespoons melted fat 2 teaspoons Worcestershire sauce 2 teaspoons prepared mustard V2 cup raw carrot slices Combine butter, crumbs and onion. Add potatoes, grated carrot, salt, pepper, poultry seasoning and parsley; place in greased baking dish. Top with meat. Combine fat, Worcestershire Worcester-shire sauce and mustard; pour over meat. Bake in moderate oven only she need be the one to be aware of the economy. Just as it's inspiring to turn out an interesting meal from leftovers, so is it to turn some inexpensive dishes into attractive meals that have color, glamor and eating pleasure. pleas-ure. To trim down costs on dishes as much as possible, make wise use of leftovers so that nothing of value is ever fed into the garbage pail. Another An-other good way is to use canned foods alone or in combination as they will substantially lower the cost of food. Here's a satisfying as well as handsome main dish that is appealing appeal-ing to the eye as well as nutritionally nutritional-ly adequate. Meat Pin Wheel Shortcakes (Serves 6) Part I VA cups sifted all-purpose flour Vt teaspoon salt 2 14 teaspoons baking powder 3 tablespoons fat 4 cup milk 2 small cans deviled ham, liver paste or other potted meats Sift together flour, salt and baking powder. Cut in fat with a pastry blender or two knives until the mixture mix-ture resembles coarse meal. Add the milk, mixing to a soft dough; place on lightly floured board and knead for thirty seconds. Roll into a rectangle approximately 12x8 inches. Spread with deviled ham or other meats. Beginning at the longer long-er side, roll as tightly as possible. Cut in approximately 1-inch pieces, place cut side down on baking sheet and bake in hot oven (450F.) 15 minutes. Part H: 3 tablespoons butter 2 tablespoons flour 1 1-pound can peas 1 4-ounce can button mushrooms Milk 2 tablespoons chopped canned pimiento teaspoon salt Melt butter over low heat in saucepan; blend in flour. Drain (350F.) 25 to 30 minutes. Garnish with carrot slices. Corned Beef Ring (Serves 6) . 1 tablespoon prepared mustard 1 cup soft bread crumbs 2 tablespoons chopped onion 2 tablespoons chopped green pepper 2 tablespoons butter, melted teaspoon freshly ground pepper pep-per 2 cups finely diced corned beef (12-ounce can) 1 cup milk 2 eggs, slightly beaten Combine mustard, bread crumbs, onion, green pepper, butter, pepper and corned beef; mix well. Combine milk and eggs, add to corned beef mixture, mix well. Pack into well-greased well-greased 1-quart ring mold, place in pan of water. Bake about 30 minutes in moderate oven (350F.) Fill center cen-ter with creamed peas. When you're in a hurry, put the pressure cooker to good use by cooking cook-ing a dinner in it that would ordinarily ordin-arily take much longer. An hour or more of cooking time can be cut down to actual 15 to 20 minutes with this savory dinner: Quick Chop Suey (Serves 6-8) sz pound lean pork, diced 1 pound round steak, diced 1 tablespoon fat 1 teaspoon salt H teaspoon pepper lYi cups chopped onion Vi cup chopped green pepper 1H teaspoons sugar 2 tablespoons soy sauce 1 tablespoon concentrated meat extract 1 cup hot water 1 tablespoon dark molasses 1 No. 2 can (VA cups) bean sprouts 5 tablespoons cornstarch 'A cup cold water Brown meats in hot fat. Add seasonings, sea-sonings, vegetables, sugar, soy sauce, meat extract, water and molasses. mo-lasses. Heat to 15 pounds pressure. Cook 10 minutes. Reduce pressure gradually. Add bean sprouts. Combine Com-bine cornstarch and cold water; stir into mixture and cook over low heat until thickened; stir constantly. Serve over fried noodles. liquid from peas and mushrooms; add enough milk to make lVk cups. Add to blended flour and butter; cook, stirring constantly until thickened. Add peas, mushrooms, pimiento and salt; keep over low heat until vegetables are heated. To serve, place half of the pin wheels on platter, plat-ter, top with creamed vegetables and remaining pin wheels. Last-of-the-Meat Loaf (Serves 4) 2 tablespoons melted butter 2 tablespoons dry crumbs 2 teaspoons grated onion 2 cups mashed potato 1 cup cooked grated carrot LYNN SAYS: Dramatize Flavor In Serving Vegetables Whole kernel corn takes on a more appetizing Cavor if you crumble into it 2 strips of cooked bacon. Saute the corn in bacon drippings. To heated, drained green beans, add a small can of sliced mushrooms mush-rooms and let stand until heated. Mix thoroughly before serving. To heated, drained peas, add 2 tablespoons of mint jelly. Cover, let stand for a few minutes and then tervt. They'll be delicious. . When you're using canned vegetables, vegeta-bles, drain off the liquid and cook until reduced in half. Then add the vegetable and just heat through. They'll have more flavor in this way. Don't toss away those large outer stalks of celery. Dice and cook them until tender, then add white sauce. Add a few leftover green peas for color, if desired. Waxed or yellow beans can be both flavorful and colorful if you add to them some chopped pimiento, lemon juice and melted butter |
