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Show Q O Q C3 O O O G O O G O . ipi! C3 & $ tyJjwn Cfandek j tllftf pTOg s Stuffed Eggs Are Colorful in Spanish Sauce (See Recipes Below) Point Wisdom There should be some sort of an "E" award for the housewives who go about their frh fT business daily, keeping their i&'tysvGr nomes orer Jnd fading t ,Xy? families nutrl- tious, well - balanced bal-anced meals in spite of high prices and hiked-up point values. And to you ladies who rate or would rate the household "E" aren't you finding new respect for foods low in points or which' require no points? I wager there's many an egg with a heart of gold that's come to your rescue and hitherto-scorned hitherto-scorned fish that's made a hearty and delicious meal when points have been all used up. Both eggs and fish are complete proteins, and they are just as important im-portant as meat in building and repairing re-pairing body tissue which is necessary neces-sary every day. Both can be combined com-bined into just as looked for dishes as meat and cheese which are rationed. ra-tioned. " - A word of caution when you cook those precious eggs. Use low temperatures tem-peratures whether you fry, scramble, scram-ble, cook or bake them, otherwise you will have tough, leathery eggs. Cook them carefully, and ah! you will indeed discover how delightful they truly are. Use variety in serving serv-ing eggs, too, and don't just go through the humdrum monotony of serving them plain boiled. Spanish Eggs on Toast. (Serves 4) g stuffed egg halves 4 slices of toast Spanish sauce Lay slices of toast on bottom of baking dishes. Prepare. Hot Stuffed eggs as suggested in following recipe rec-ipe and arrange eggs on top of toast Pour hot Spanish sauce over and around eggs. Garnish with toast triangles. Serve at once. Stuffed Eggs. 4 hard-cooked eggs teaspoon salt Dash of pepper or cayenne 3 tablespoons salad dressing 1 teaspoon chopped parsley Cut eggs in half lengthwise or crosswise. Remove yolks, press through sieve. Add seasonings and dressing. Beat until fluffy and refill egg whites. Top stuffed eggs with buttered crumbs and broil or bake in hot oven about 6 minutes or until crumbs are browned. Spanish Sauce. Prepare about 3 cups of your favorite fa-vorite tomato sauce and season rather highly. Add 2 tablespoons chopped onion and 2 tablespoons chopped green pepper at the last Eggs a la King. (Serves 3 to 4) 3 tablespoons butter or margarine 3 tablespoons flour Lynn Chambers Point-Saving Menu Baked Fish With Stuffing Broccoli With Lemon Wedges Baked Potatoes Jellied Fruit Salad Whole Wheat Rolls Butter Honey Oatmeal Wafers Beverage Recipe Given 2 cups milk Salt and pepper 6 hard-cooked eggs, chopped V pound mushrooms 1 tablespoon chopped pimlento 1 tablespoon chopped green pepper Melt butter or margarine in top of double boiler; add flour and stir to a smooth paste. i Add milk gradu- fkZ, ally, stirring con-stantly, con-stantly, and sea- son. Cook 5 rain- Cnff vSs, utes over boiling VjvrA? water. Add eggs, sliced mushrooms sauteed in butter or margarine, pim-iento, pim-iento, and green pepper. - Reheat. Serve on toast or in rice ring. Chinese Omelet. (Serves 6) 'A cup uncooked rice 4 tablespoons butter or margarine 4 tablespoons flour 2 cups milk 3 eggs, separated Y teaspoon paprika l'4 teaspoons salt ' teaspoon dry mustard ' 4 tablespoons grated cheese Cook rice until tender. Rinse with hot and cold water. Make a sauce of butler or margarine, flour and milk. Cook, stirring constantly until un-til thickened. Beat egg yolks: Add rice, sauce, seasonings and cheese. Fold in stiffly beaten egg whites. Pour into a greased shallow pan. Bake at 350 to 375 degrees for 35 minutes. Do you frequent the fish counters at least twice a week to look for bargains in fresh fish? If you don't you should, for It's a splendid way of providing your family with a good quality protein food, to say nothing of the way in which you save points for meat. Baked Fish. Clean fish and prepare for stuffing. stuff-ing. Dry carefully Inside and sprin- kle with salt. V- SM$j ) Ash, Rub with V fcSH melted ,at sai Yni (7 and dredge with &$!M V vn 1 greased flsh sheet in dripping pan. Place over fish small pieces of salt pork or brush with oiL Bake 45 minutes in a moderate (350-degree) oven. Fish Stuffing. lVi caps bread crumbs 2 tablespoons chopped onion cup chopped celery 2 tablespoons chopped parsley 1 egg, beaten H teaspoon salt teaspoon paprika 1 teaspoon lemon juice or Va teaspoon herb seasoning Combine all Ingredients together and add enough milk or soup stock to hold ingredients together In a moist dressing. Fill flsh, then saw sides together with a coarse needle and thread. Baked Halibut With Spanish Sauce, 2 pounds halibut Spanish Sauce: 1 can tomato sonp 1 small anion, chopped 4 tablespoons green pepper, chopped Place halibut in greased utility dish. Mbt tomato soup with green pepper and onion and pour over flsh. Bake for 1 hour in a 375-degreo oven. What art your problems in rationing? ration-ing? Write to Lynn Chamber $ for part answers, enclosing a self-addressed, stamped antelope for your reply, at Western Newspaper Union, 210 South Desplatnes Street, Chicago, Illinois. HUatd by Western Newspaper Union. |