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Show Variety Pancakes Make Main Dish or Dessert For Lunch or Supper FEEL I.IKE WHIPPING up a batch of pancakes and tossing them on the griddle? You'll have fun and so will the folks who sit down to eat them. There's more to pancakes than just making them plain and serving with butter but-ter and syrup, as is customary for breakfast. They go nicely for Appetite provoking main dish includes corn cakes served with Vienna sausage heated in a saucepan with its own liquids. Serve with jam or syrup, then top off the meal with a fruit salad for a well-rounded supper or luncheon. LYNN CHAMBERS' MENU Luncheon Pancakes with Creamed Mushrooms Buttered Asparagus Molded Cherry-Pineapple Gelatin Salad Baked Custard with Caramel Sauce Cookies Beverage Recipe Given from a soup bone, you'll always h a v e a little (r meat left on the S"r bone. This can he ground and used as a filling W'VpD A for Pancakes t0 ke servei with ( iS'V the S0UP thus TTjtTll giving you a complete main dish that's sure to please. Filled' Pancakes (Serves 6) 1 cup flour Yi teaspoon salt Yi teaspoon baking powder 1 cup milk 5 eggs 1 cup ground meat (from soup bone) 1 egg yolk 1 cup minced onion 2 tablespoons butter Bread crumbs Sift flour, measure, then sift together to-gether with salt and baking powder. Add milk and 3 eggs, well beaten, and mix to a smooth batter. Bake in thin cakes on a greased skillet. Let cool. Mix meat with egg yolk and 1 egg. Season with salt and DebDer to family or company com-pany lunches or suppers when they're dressed a bit with foods to make them richer for the heavier heavi-er meals. Here are pancakes which are sprinkled with shredded cheese after aft-er baking. Try them with creamed mushrooms and a mound of asparagus: aspara-gus: Luncheon Pancakes with Creamed Mushrooms (Serves 6) Creamed Mushrooms: Yi pound fresh mushrooms Yi cup butter Yi cup flour 2 cups milk Salt to taste Clean and slice mushrooms. Melt butter in skillet, add mushrooms and cook covered, stirring occasionally, occa-sionally, until mushrooms are tender, tend-er, about 5 minutes. Add flour and stir until blended. Add milk and stir constantly until sauce boils and thickens. Add salt and place over boiling water until ready to use. Pancakes: 3 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking ' powder 4 eggs 2 cups milk cup melted butter 2 cups shredded cheese Sift flour, measure; sift with salt and baking powder. Beat eggs thoroughly thor-oughly in large mixing bowl; add milk and melted butter. Add dry ingredients all at once and beat until batter is smooth. Bake on a lightly greased griddle, allowing about cup batter for each cake. Bake until golden brown on one side; turn and brown on the other um iff side. Turn only once. Arrange hot cakes on cookie sheet in stacks of three, with cheese sprinkled between be-tween them and keep hot in a warm oven. When ready to serve, top with a pat of butter and serve with hot creamed mushrooms. Corn Cakes (Makes 24 cakes) Z cups flour 1 teaspoon salt Wi teaspoons sugar 3 teaspoons baking powder 2 eggs, well beaten Vs cups rich milk 3 tablespoons butter, melted 1 cup drained kernel corn, corn, cooked or canned Sift flour, measure, then sift with salt, sugar and baking powder. Combine eggs and milk; add to dry ingredients and beat only until smooth. Stir in melted butter and corn. Bake on greased griddle until un-til golden brown on both sides, turning turn-ing only once. IF YOU MAKE your own soup taste. Saute onion in butter, add meat mixture and cook 2 minutes. Spread on pancakes and roll tightly. tight-ly. Beat remaining egg. Dip rolled pancakes in egg, then in crumbs and fry in skillet in hot fat until well browned. Serve with bouillon or other thin meat soup. FRUIT PANCAKES ' make a tempting and filling dessert when the meal has been light: Fruit Pancakes (Serves 4) 3 eggs 6 tablespoons milk 1 teaspoon flour Yi teaspoon salt 1 teaspoon sugar 4 teaspoons butter cup blackberry jam 2 cups sliced pears Confectioners' sugar Beat eggs until foamy; add milk, ; flour, salt and sugar. Beat well. Melt 1 teaspoon butter in 9-inch skillet, tilting to cover bottom entirely. en-tirely. Pour Vi of the egg mixture , into hot skillet, covering surface i evenly. Cook until firm enough to roll. Slip pancake from skillet onto a clean cdloth; spread with jam and I pears and roll. Swedish Pancakes (Serves 6) 3 eggs 1 cup milk lj cups sifted flour 1 tablespoon sugar Yi teaspoon salt Ys cup cream 2 tablespoons melted butter 2 cups berry sauce Confectioners' sugar Beat eggs until very light. Add half the milk and fold in flour sifted with sugar and salt. Add cream,, butter and remaining milk. Bake in large cakes on a hot griddle. Place 2 tablespoons of sauce on each and roll. Sprinkle with confectioners' confec-tioners' sugar and serve. To make berry sauce, use- canned or cooked berries, sweetened to taste and thickened with a small amount of cornstarch mixed with water. Leafy vegetables all do best with moist cold. Crisping pans are ideaL for these as are sealed vegetable bags or moisture-proof wrappings such a3 aluminum foil or plastic bags. Always remove meat from its wrappings when you bring it home from the store. Heavy paper prevents pre-vents the cold of the refrigerator from reaching the meat and also absorb3 valuable meat juices. Place unwrapped meat on a platter and Qver lightly with waxed paper. f - x 1 I V - C' l f -t StT"T -. ! . - s y - "M 111 -''.'.j Stacks of rich pancakes topped with butter pats, floating in a cream sauce with mushrooms make a nutritious, simple to prepare main dish for luncheon or supper. Additional protein is provided by sprinkling snredded cheese on the pancakes. LYNN SAYS : Don't Let Spoilage Boost Food Costs A good place for eggs is the vegetable vege-table crisper if you have the room. Eggs should be covered as their shells are porous, and therefore evaporate easily. Store tomatoes, berries, grapes, pears, peaches, apricots and plums right on the refrigerator shelves to allow for free circulation of the cold air. All other fruit should be placed In the crisping container. |