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Show tj v . 1 t , : 1 . i B r i l - V .--ut: "1 -, -.-, -J Try Lemon-Egg Pie for Potluck Supper (See recipe below.) Church Suppers Although church and club activity activ-ity dwindles to a minimum during these warmer months, there are still events on both calendars which require participation and with food. I For events such as these the re-' re-' quirements are simple but quite ! dish that goes pretty well with anything any-thing else that may be served. First, there are a number of main dishes from which to choose. Any of these will put you up with the top ranking cooks of the community. commu-nity. Chicken Chow Meln. (Serves 6) Z cups cooked chicken Z tablespoons fat or oil Z cups thinly sliced celery lVs cups sliced peeled onions H teaspoon pepper 2 cups chicken broth Z cups canned mixed Chines Tegetables H cup canned mushrooms Z tablespoons cornstarch S tablespoons soy sauce Scalllons 1 can fried Doodles Brown chicken slightly In fat; add celery, onions and peprx-r. Add chicken broth and cook, covered, cov-ered, until vegetables vege-tables are tender. ten-der. Add drained Chinese vegetables vegeta-bles and mushrooms mush-rooms and heat important. We want a dish that is easy to make and to carry; then, too, we want something that will appeal to a number of people. We also like to bring a to the boiling point. Mix cornstarch with soy sauce and add to hot mixture, mix-ture, stirring constantly. Let simmer sim-mer 2 minutes or until slightly thickened. Arrange on deep platter plat-ter or vegetable dish with sealliont and serve with fried noodles. Froien Salmon l.otJ. (Serves 6) Z cups cold cooked rice 14 cups salmon, drained and flaked 1 cup cooked peas H teaspoon salt ti teaspoon paprika 1 tablespoon lemon Juice 14 cup mayonnaise Combine the Ingredients lightly and freeze In a loaf or ring mold until firm enough to slice. Unmold on crisp greens and serve with lemon wedges. Dutch Hot Slnw. (Serves 4) 6 cups shredded green cabbage 1 tablespoon butter Z eggs, benten rup vinegar H teaspoon salt 1H tablespoons granulated sugar H teaspoon paprika i cup water oup light cream Cook cnbbngo until Just barely ten-dor. ten-dor. Drain, place In serving dish or casserole and keep hot. Meantime, Mean-time, melt butter In double boiler, then add eggs, vinegar, suit, sugar, paprika nnd water. Cook until thickened, stirring frequently. Remove Re-move from beat, add cream and beat until flufTy. Pour over hot cabbage. I.YNN SAYS: Ffferllvo ( leaning Mellimls Suggested Remove brown slnlns from ten-cups ten-cups by rubbing with dampened cloth to which has been added some linking soda. Wash off In warm water nnd dry. This prevents the shine from coming ofT the china. Dishes are more sterile If you wash them In soapy suds, rinse In very hut water by pouring It over them, nnd let them dry on the drain-board. LYNN CHAMBERS' MEND Baked Beans with Hamburger Relishes Rolls 'Dutch Hot Slaw Beverage 'Frozen Fruit Salad Cookies Recipes given, Baked Beans With Hamburger. (Serves 4) Z tablespoons fat H cup sliced onions cup diced celery S pound chuck beef, ground ZS cups canned, baked beans Z teaspoons Worcestershire sauce M teaspoon salt i teaspoon powdered sage H cup water or tomato Juice Heat the fat In a skillet. Then add onions, celery and beef, and cook, uncovered, for 10 minutes. Add remaining Ingredients and heat thoroughly. You'll want to make good use of garden vegetables: vegeta-bles: and nothing would be more welcome at church or pot-luck supper sup-per than some of your freshest vegetables, veg-etables, seasoned beautifully and cooked to perfection. Spinach, Bacon Dressing. (Serves 4) Z4 cups hot, cooked spinach 4 strips bacon Z tablespoons vinegar 1 tablespoon sugar 1 teaspoon salt ft teaspoon pepper H teaspoon prepared mustard Dice bacon and saute in skillet until golden brown. Add remaining Ingredients, except spinach and heat thoroughly. Then add to spinach, spin-ach, toss and serve at once. Make your desserts easy but delicious de-licious by selecting one of these two: Froien Fruit Sal-id. (Serves 6) 1 orange Z slices pineapple i cup Koyal Anne cherries 1 banana Z canned pear halves Vi cup blanched, chopped almonds Vi cup maraschino cherries M cup boiled salad dressing H cup whipping cream Remove rind nnd skin from oi ange and cut fine. Chop other fruits and combine with nuts. Add dressing dress-ing and fold in whipped cream. Freeze in tray of automatic refrigerator refrig-erator until firm. Lcmon-Fgg Pie. (Serves 6) 4 egg yolks 1 cup sugar Grated rind of I lemon 4 tablespoons lemon juice f teaspoon salt Meringue: 4 egg whites 4 teaspoon salt H cup sugar 9-Inch baked pie shell Blend first five ingredients. Cook over simmering water, stirring constantly con-stantly until thickened, nbout 15 minutes. Remove from heat. Prepare Pre-pare meringue by bontlng egg whites until stilT, then adding salt nnd sugar gradually. Beat until glossy nnd firm. Fold yolk mixture Into meringue. Pour Into baked pic shell. Bake in a moderate (325-degree) (325-degree) oven until delicately browned, nbout 20 minutes, ttpltnnrd by Wewtorn Npwspnper Union. I Soaking pots, pans and casseroles on which food has burned or dried makes them much easier to wash. If the condition is serious, boil some soap suds In the pan slowly for n few minutes to loosen the food. Avoid excessive use of soap nnd soaking when cleaning heavy dark cast Iron skillets. Restore finish by coating with fat. Pipe cleaners nre Ideal for cleaning clean-ing many parts of the range that are Inareesslblo ctherwise. Keep them handy. |