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Show Jiffy Dinners Help Woman Who Holds An Outside Job Potato souffles, made in individual cups, are fluffy and golden brown. They're nice to serve with point-easy point-easy cold meats for ladies' luncheons lunch-eons or evening dinners. Women have certainly shown themselves adaptable during wartime. war-time. There aren't many who are sitting at home and idling their time away. You can be sure that those who are have t :jjG&, children to take tfM care of; other- ''IS" wise they're out efiVf working and car- jmTj B-'Hbl rying on at the jrtijl home front, too, -S5s P by keeping up their homes, cooking dinners and seeing that everything is spic and span "as usual." To those who do double duty, ordinary, ordi-nary, long drawn-out recipes are of no help. They simply don't have the time to fuss with food. Yet, meals must be nutritious, point-easy and good to look at Today's menus are easily prepared pre-pared in less than an hour. They fill the above qualifications fully, and can help those of you who work still live up to your reputation as a good cook. Quickie Dinner I. LImaburgers with Cheese or Egg Sauce Buttered Noodles Broccoli Raisin Bread Sandwiches Wilted Lettuce Salad Whipped Gelatin with Cream Beverage - Oatmeal Cookies LImaburgers. (Serves C) 1 cup dried lima beans Yt cup meat drippings 1 small onion, chopped 1 cup finely chopped celery Y cup flour 1 cup milk 1 egg, beaten Vi cups fine bread crumbs Vi cups grated raw carrot lYi teaspoons salt ' Dash of black pepper Vi cup chopped salted peanuts Prepare evening before: Soak beans for several hours in cold water, then drain, cover wth boiling boil-ing water and cook in a covered saucepan for 30 minutes. Drain and rub through sieve. To make 'burgers, mix lima beans with meat drippings in a J saucepan, add onion on-ion and celery and saute until j'j soft or yellow. I? Blend in remain-2 remain-2 ingredients and stir over di- ' rect heat until mixture boils and thickens. Chill thoroughly. Shape into patties, when ready to make, and dip lightly in bread crumbs. Fry in bacon drippings until browned on both sides. To make sauce stir two hard-cooked eggs, chopped, into hot white sauce. Or, use Vi cup grated American cheese in white sauce. Quickie Dinner II. Potato Souffle with Sliced Cold Cuts Green Beans Tossed Spring Salad Rye Bread Butter Cup Cakes with Chocolate Sauce Beverage Lynn Says: Protective Cooking: Milk, cheese, butter and eggs are perishable. per-ishable. Refrigerate them carefully care-fully and cook slowly to get the most out of your food. Cut carrots and other long vegetables lengthwise. Their cells are long and less of their nourishment nour-ishment will disappear if prepared pre-pared this way. ' ' Add dressing to fruits and vegetables as soon as they are cut or cubed. The dressing coats the cut surfaces and helps prevent pre-vent vitamin destruction. Shell peas or beans just before cooking to prevent air from destroying de-stroying the vitamin C. Use as little water as possible when cooking leafy vegetables After washing vegetables such as spinach and cabbage, let water wa-ter cling to the leaves and do not add any more when cooking. Hands off when caring for vegetables. Bruising causes rapid rap-id vitamin loss. Lynn Chambers' Point-Saving Menus Braised Lamb Livers with Fried Onions Creamed Potatoes Spinach Jellied Grapefruit Salad Caramel Rolls Beverage Custard Pie ' In making the potato souffle, leftover potatoes may be used. Or, make enough potatoes from previous previ-ous evening to use in the souffle: Potato Souffle. 2 tablespoons butter or substitute Yt cup hot milk 3 cups hot mashed potatoes Ya cup minced onion 2 teaspoons salt Y teaspoon pepper 3 egg yolks 3 egg whites Melt butter, combine with milk, mashed potato, onion and seasonings. sea-sonings. Whip together until smooth and fluffy. Beat egg yolks and add to first mixture. Beat egg whites stiff and fold carefully Into potato mixture. Bake in a buttered casserole cas-serole or individual casserole in a moderate oven (375 degrees) for 35 to 40 minutes until puffy and golden brown. Quickie Dinner III. Broiled Lamb Patties Hashed Brown Poatoes Fresh Peas and Carrots Apple, Celery, Nut Salad Oatmeal Bread with Apple Butter Fresh Fruit Cup or Strawberries Lamb patties are usually prepared by the butcher and they may be broiled as they come or wrapped with bacon if - points permit. As w you start broiling 5S the patties, chop cooked potatoes Y-'-with a bit of finely minced onion and start frying in hot fat until well browned. Peas and carrots will cook and be ready at the same time as meat and potatoes cook. Cut or prepare pre-pare fruit for dessert while main part of dinner finishes cooking. Quickie Dinner IV. - Green Peppers Stuffed -with - Corned Beef Hash Whole Kernel Corn Sliced Tomato Lettuce Hearts Bran Muffins Spread Stewed or Canned Fruit Beverage Cookies Stuffed Green Peppers. (Serves 6) 3 green peppers 1 can corned beef hash 2 tablespoons butter or fat Cut peppers lengthwise in halves; remove fiber and seeds. Drop into boiling water and let stand 10 minutes. min-utes. Drain and fill with corned beef hash. Dot tops with butter. Place in shallow baking pan in a moderately moderate-ly hot (425 degrees) oven for about 20 minutes. A little cream added to the corn will give it flavor. This vegetable can heat while the green peppers bake. Salad and fruit may be dished out while the cooking is being be-ing done. Mashed lima beans combined with good seasonings and white sauce are formed into patties to give a meat-like but meatless main dish. Quickie Dinner V -Broiled Fish Fillets Potato Chips Carrots Lyonnaise Hot Biscuits Honey Tomato Salad with Thousand v Island Dressing Broiled Grapefruit Halves Beverage New carrots can be prepared quickly and are tasty if the following follow-ing method is used: Carrots Lyonnaise (Serves 4) 1 dozen slender carrots 2 large onions Dash of rosemary Dash of pepper 2 tablespoons butter or substitute 2 tablespoons boiling water JB teaspoon salt 1 teaspoon minced parsley Wash carrots, but do not scrape, cut lengthwise into eighths and place in heavy saucepan. Cut onions into matchstick (long, slender) pieces and add to carrots. Add all other remaining ingredients, then cover and cook for 4 to 5 minutes. Remove Re-move lid. Allow water to evaporate and vegetables to brow-i lightly. Serve at once. Released by Western Newsof -er Union. |