Show 15 company dinners easy to prepare even on slim budget S A 10 green beans take on extra tra appeal when prepared with s shrimp i and a curry sauce they ma make a colorful as well as point free dish di for dinner guests company dinners on a slim budget yes indeed possible even in these times your company will get poetical about economical dinners it if well cooked and attractively served you can make meat go a long way but still have lots of flavor it if you turn out a dish of rice and meat balls dressed in its best with cucumber lily garnishes and a nest of parsley or try a completely point free meal in the green bean and shrimp curry desserts do not lack for appeal fresh fruits now in plenty can make a beautiful platter all by themselves and then theres a variety of desserts that can be whipped up with sugar substitutes company dinner menu I 1 chilled orange juice green bean and shrimp curry molded fruit salad iced tea hot rolls relishes lemon chiffon pie green bean and shrimp curry serves 5 to 6 2 cups cooked string beans 2 tablespoons bacon drippings droppings drip pings ysmall 2 small onions chopped 2 tablespoons flour 2 teaspoons curry powder 1 teaspoon salt vt teaspoon pepper scup 1 cup water scup 1 cup cooked shrimp cleaned drain cooked beans reserving liquid melt drippings droppings drip pings in saucepan add onion and cook slowly until browned remove from heat add flour and stir until well blended add curry powder salt and pepper add bean liquid and water cook until slightly thickened stirring constantly st antly add beans and mix mix well weli cook for 3 minutes add I 1 shrimp and serve with hot fluffy rice company dinner menu il II hot vegetable broth crackers chill chili meat balls mashed potatoes green peas and celery cucumber lettuce salad rolls mint grapefruit ice chili baus balls serves 12 I 1 pound ground beef 1 pound lean pork ground I 1 beaten egg vt cup milk cup uncooked rice 1 teaspoon chili powder 2 teaspoons salt wt 2 cups cooked tomatoes wt 2 cups water 2 tablespoons chopped onion I 1 teaspoon salt I 1 teaspoon chill chili powder mix meats add egg milk rice I 1 teaspoon chill chili powder and salt form into small 1 inch ba balls brown in hot f fat combine ton tomatoes water onion and rema remaining in seasonings bring to a boiling L P point and drop drol in chill chili balls cover cook slowly 1 hours chili powder may be omitted if desired mint grapefruit ice serves 4 to 6 1 teaspoon unflavored flavored nn gelatine Ws 21 4 cups grapefruit grape truit juice canned or fresh acup cup water cup sugar peppermint flavoring green coloring soften gelatine in 14 cup grapefruit juice combine water and sugar stir over low heat until sugar dissolves add softened gelatine stir until dissolved combine with grapefruit juice and add a few drops of pepper peppermint mint flavoring and green coloring to make a delicate green pour into freezing tray and freeze until firm pile into grapefruit fl alt shells or tall glasses company dinner menu in poached lake trout slivered carrots with boiled new potatoes broiled tomatoes biscuits with honey arid and butter olives radishes pickles regal pudding beverage poached lake trout serves 6 impound pound lake trout vi 12 cup milk vi cup water 4 slices lemon ya y t teaspoon allspice Vs teaspoon salt I 1 sprig parsley 2 cups medium white sauce juice of vi lemon 2 hard cooked eggs chopped place cleaned fish in skillet or long pan add combined milk water lemon slices spice salt and parsley cover and cook for 20 minutes carefully remove to platter combine white sauce lemon juice and hard cooked eggs pour over fish and serve at once tz U Y cool as a sherbet is this grapefruit mint ice served prettily in grapefruit shells a perfect ending to a warm evening di dinner niter cold sliced meat bleat in aspic serves 8 1 envelope plain unflavored gelatine 14 cup cold water wi cups consomme highly seasoned vt cup cooked peas I 1 cooked beet sliced I 1 hard cooked egg sliced slices slice s of ham slices of chicken or veal soften gelatine in cold water ana dissolve in hot consomme pour a thin layer into a mold that has been rinsed in cold water when it stiffens arrange on it decorations of the peas beet and egg cover with a little more of the gelatine mixture which has been allowed to stiffen slightly dip other pieces of the decorations in the aspic and set them against the chilled sides of the mold when these have stiffened fill mold alternately with s slices lic es of the ham chicken and thickening aspic when firm anmol d on a bed of lettuce leaves garnish with radish roses slice for serving released by western New avaDer union |