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Show A little nest of grated American Cheese will surprise the family in these flnfly potato croquettes. Nourishing Nour-ishing and filling, they fit well into winter menus. Thrift and Nutrition There's a clamor among nutrition nutri-tion conscious homemakers for recipes rec-ipes that nourish but that are inexpensive inex-pensive to fix. Expense of food has little to do with nutrition as the recipes, today show. There's ' J Sood eating in r X. them besides, ''W-VsJMIb welcome sec-Prf sec-Prf '' j-Mrj'j onds as readily W"irii- as they d0 jsa-- more expensive foods: Surprise Croquettes. (Makes G) 6 Idaho potatoes 14 cup hot milk 2 tablespoons butter Salt and pepper 2 tablespoons minced parsley 1 teaspoon grated cheese 1 egg 1 teaspoon water Fine dry bread crumbs Scrub potatoes and steam until tender in a small amount of water. Spear potatoes on fork and slip ofl skins. Mash well, adding hot milk, butter, salt, pepper, parsley and onion. Shape large spoonfuls, sufficient suf-ficient for a serving into croquettes with a tablespoonful of cheese in center of each. Roll in fine crumbs, dip in beaten egg to which 1 teaspoon tea-spoon water has been added. Then roll again in crumbs. Fry in deep fat (380 degrees) until brown. Serve at once. Onions are plentiful this year and make an excellent casserole with mushrooms. Onion Casserole Supreme. (Serves C) 4-5 Sweet Spanish onions 1 can condensed cream of mushroom mush-room soup 1 teaspoon Worcestershire sauce cup grated American cheese Slice onions in V's inch slices. Cover Cov-er with boiling, salted water, 1 teaspoon tea-spoon to each s ,- quart. Cook until TtCii just tender about I 1 3!l" 20 minutes. Pour tJIC;; into a large V sT" strainer or colan- (l & der and allow to Wk, ( L? drain thoroughly. I liSp? Place half of on- ''V I - ions in buttered casserole and pour of mushroom soup which has teen diluted with an equal quantity j o water over them. Then add re-1 re-1 maining onions and sauce and top I with cheese. Eake in a hot oven (425 degrees) until brown on top and bubbly. Lentils are full of protein and can be served in place of meat. They're especially good when cooked with I salt pork: lloppin' John. (Serves 5) 1 1 cup lentils i Vi cup rice I 1 quart water 1 teaspoon salt H pound salt pork I 2 tablespoons butter or bacon drippings 1 small onion J4 teaspoon celery salt Rinse lentils and rice and add water, wa-ter, salt, diced pork and cook on low heat 45 minutes. Chop onion fine and cook until tender in butter or oacon drippings. Add to cooked len- I Lynn Chambers' Point-Saving Menu Hamburger Deep-Dish Pie Celery Curls Olives Toasted Rusk Currant Jelly Molded Cranberry Salad Lemon Meringue Pie Recipe Given tils and rice and stir in celery salt. Another bean which is highly nutritious nu-tritious is the lima. In this dish it takes on flavor from tomatoes air bacon: Lima Beans In Tomato Sance. (Serves 6) 1A cups dried lima beans 3 cups cold water VA cups canned tomatoes 4 whole cloves 6 slices of bacon 1 medium-sized onion 2 tablespoons flour 94 teaspoon salt Y teaspoon pepper Wash beans. Soak overnight in the water. Cook slowly until tender. Simmer tomatoes with cloves 10 jf i I0if?trI 11: minutes; remove W- cloves. Fry bacon 'f- T':!-" in skillet until ;' ' jijji crisp. Remove;; bacon and brown onion in drippings then add flour SSSsaaggSSsl and seasonings and blend well. Add tomatoes and cook until thickened. Add beans and serve with warm bacon over top. You've heard often enough the nutrition story on liver. Here's another an-other recipe to add to your collection collec-tion on this excellent meat: Liver With Spanish Beans. (Serves 5-6) 1 cups dried kidney beans 1 quart cold water 1 cup canned tomatoes 2i teaspoons salt Yi teaspoon pepper 1 bay leaf teaspoon powdered thyme 2 medium onions, sliced V4 cup shortening pound thinly sliced beef liver 1 tablespoon flour Wash beans, soak in cold water overnight. Drain and measure the liquid and add enough water to ; ) v i When serving vegetables, try a combination of several such as above and make them the main dish of the meal. Carrots, green beans and potatoes make up the platter. make three cups. Add again to the beans together with the next five ingredients. Saute onion in shortening shorten-ing until tender but not brown, then add to the beans, reserving fat. Cover Cov-er and bring beans to a boil, simmer until tender, about 2Vz hours. Meanwhile, dredge liver in flour and brown in shortening in which onion was cooked. Cut liver into small thin strips and fold into the beans. Liver may also be marinated in French dressing for one hour before be-fore frying whether it is 'prepared as above or for fried or broiled liver. The dressing seasons the meat thoroughly thor-oughly and gives it an attractive flavor. A casserole that is a time as well as money saver is always a good recipe to have on hand: Hamburger Deep Dish Pie. . (Serves 5) pound hamburger 3 teaspoons salt f cup tomato juice Vi cup peas 3 large potatoes, diced 6 small young carrots 5 small onions Biscuit dough Place carrots, peas and potatoes into large kettle. Add tomatoes and cover tightly. Cook about 12 minutes. min-utes. Grease a casserole. Cover bottom with half of hamburger and sprinkle with half of salt Add part of the cooked vegetables, then hamburger, salt and remaining vegetables. Pour vegetable juices over all. Cover with biscuit dough cut into biscuits and bake in a fairly hot oven (375 degrees) de-grees) for 50 minutes. Use remaining remain-ing dough, if any, for biscuits. Gel the moat from your meat! Get your meat roasting chart from Miss Lynn Chambers by writing to her in care of Western Newspaper Union, 210 South Dcsplaines Street, Chicago 6, III. Please tend a stamped, self-addressed envelope for your reply. Releoaed by Weitcrn Nswapaper Union. |