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Show o o o o -: o o a o o q q t51 Thrifty Lunches Use Vegetables, Noodles, Macaroni Potatoes are easily creamed If they are cooked first, seasoned with onion and then blended together with smooth, tasty sour cream. When points are low and luncheon presents itself, most of us are in a quandary. Are fS there foods to hi?) serve that are " j& ' point-free and ap- Wffifc$ petizing? Yes, . JrOft ( there are, and I'm giving you ( fv several sugges- I Xf tions today which will make luncheons lunch-eons an easy matter to prepare. I'd suggest that you make use of as many soups as possible for this mid-day .meal. Use canned or dehydrated de-hydrated soups, if you're rushed for time. If you have bits of leftover vegetables, puree or dice them fine and add to a thin white sauce. ' Hearty sandwiches go well with soups. You'll like cottage cheese, liver sausage, eggs and peanut butter but-ter combinations. A bit of crunchy celery will provide vitamins and minerals or crispy salads will add texture contrast to the bowl of soup and sandwich luncheon. If the men folk come home for lunch and expect heartier fare, there is the macaroni family which you can put to good use. Use fresh or home-canned vegetables for flavor and color contrast with spaghetti, noodles and macaroni, add a well-seasoned well-seasoned sauce, and luncheon is all ready to be served. This noodle platter with vegetables vegeta-bles sells itself as soon as it arrives at the table: Egg Noodles With Baked Onions and Lima Beans. (Serves 6) 1 8-ounce package of egg noodles 8 to 10 small onions 1 can condensed tomato soup 2 cups lima beans, fresh cooked or canned Yi cup diced or grated American cheese 3 tablespoons drippings Salt and pepper to taste Parboil onions until tender, about 20 minutes. Arrange in shallow baking bak-ing dish and cov-FprJ cov-FprJ Uf er with tomato I fcr soup kas ytf C-T een diluted. Add . cheese. Bake in a I. . Ny V'v Lfl moderately hot l yi p. oven until soup is VAHf : J thoroughly heated fcajJ and cheese melt-Pjj melt-Pjj It-I e3 Cook eSS noo-llTf, noo-llTf, dies in boiling '"' salted water until tender. Drain; add drippings and arrange on serving platter. Place baked onions around the mound of noodles and serve with tomato-cheese tomato-cheese sauce. Buttered lima beans are a colorful, tasty addition. Macaroni and mushrooms are the basis for this flavorful dish: Macaroni and Mushrooms. (Serves 6) i pound boiled macaroni 1 tablespoon butter or substitute 1 small onion, cut fine 1 teaspoon flour 1 cup beef or chicken soup 1 pint stewed tomatoes 1 tablespoon dried mushrooms, soaked and heated Salt and cayenne pepper 1 teaspoon parsley, chopped 3 tablespoons grated American or Parmesan cheese - After macaroni has boiled in salted salt-ed water, place in colander and let Lynn Says: Clothes Tips: To make clothes easy to iron, make sure the board is well padded with cloth and have the cover stretched tightly over it. To keep clothes from freezing to the line, dip a cloth in a strong solution of salt and water and wipe line with it. Also, add a little salt to the last rinsing water for clothes. To remove chewing gum from clothes, place the garments in the refrigerator and chill thoroughly. Then it scrapes off easily with a knife. To remove grass stains from clothing, sponge with ammonia and water before washing. Lynn Chambers' Point-Saving Menu Baked Potato Stuffed with Shrimp Stewed Tomatoes Grapefruit Salad Hot Biscuits . Orange Chiffon Pie Beverage Recipe given. cold water run over It. In the meantime, mean-time, heat the butter and brown the onion. Blend in flour and soup stock, stirring until smooth and cook until thickened. Add tomatoes, strained, and let simmer 20 minutes. Add mushrooms, season with salt and cayenne pepper. Heat through, add parsley, place on platter and sprinkle sprin-kle cheese over top. Spaghetti. (Serves 6) H pound spaghetti 2 quarts boiling water 2 teaspoons salt 1 can tomato liquid 2 cloves garlic, cut fine 4 bay leaves teaspoon peppercorns Salt to taste V cup oil M cup grated Parmesan cheese Boil spaghetti in water to which salt has been added. Drain a can of tomatoes and -. .rsa liquid with garlic, zr (n V' bay leaves, pep- Sf? Pf Js'yftl percorns and oil. p-Q Cook until well gpV 1 seasoned, then 3 pour over cooked e-.Sw spaghetti which ' 1 1 -' has been drained, washed and warmed. Serve sprinkled with grated grat-ed cheese. An unusual but delicious combination combina-tion is this one which uses baked k potato with shrimps: Baked Potato Stuffed With Shrimp. (Serves 4) 1 cup cooked or canned shrimp, cleaned 2 large baked potatoes 1 tablespoon butter V teaspoon salt Dash of pepper cup milk 1 teaspoon minced onion 1 teaspoon finely minced parsley Clean shrimp. Cut hot baked potato po-tato in halves lengthwise; scoop out insides. Mash; add butter, salt, pepper and milk. Beat well. Add onion, parsley and shrimp. Refill shells; bake in a hot oven at 450 degrees de-grees 5 to 8 minutes until lightly browned. When potatoes are creamed, they are extraordinarily nutritious. In this case, sour cream is used in place of white sauce, and it's a captivating cap-tivating combination: Quick Creamed Potatoes. (Serves 6 to 8) . 3 cups Idaho potatoes, diced 1 small onion, cut fine 3 or 4 tablespoons thick sour cream Salt and pepper to taste Place diced potatoes and onion Into a heavy skillet. Add enough water to cover the bottom of the pan, about Vz inch deep. Cover tightly tight-ly and cook until potatoes are tender ten-der but not mushy. The water should be nearly all evaporated by this time. Add the sour cream and stir constancy until well blended. Season Sea-son with salt and pepper and serve at once. ferc- .pit Vm rr- - - ii i ' - An easy-to-prepare meat dish with noodles uses as vegetables onions and lima beans. A tomato-cheese sauce adds nourishment and flavor. Potatoes are again highlighted, this time with salmon in a casserole: Scalloped Salmon and Potatoes. (Serves 6) pound salmon, steamed and flaked 3 medium-sized potatoes H teaspoon sliced onion 4 tablespoons flour Salt and pepper 2 cups milk Arrange layer of potatoes in greased casserole. Add half the salmon, onion, flour, salt and pepper. pep-per. Make another layer of potatoes; pota-toes; add remaining salmon, onion, flour, salt and pepper. Cover with remaining potatoes. Pour on milk, and bake in a moderate oven at 350 degrees for 1 hours. Get your sugur-nuving recipes from Miss Lynn Chambers by writing to her in care of Western Newtpaper Union, 210 South Desplaincs Street, Chicago 6, III. Please send a stamped, self-addressed envelope, for your reply. Rcleaned by Western Newspaper Union. |