OCR Text |
Show Meal Contrasts In Color, Texture Help Appetite '! iM.-Wy iif. -M X Cheese Souffle Sandwiches team up with ripe olives to give pood flavor fla-vor and color contrast to those quickie lunches. How Is your contrast IQ in meals? Do you serve whiteflsh, potatoes and cauliflower all at the same meal and expect the family to eat it? tjtSSZTH Do you put be- ffsA fore them Bean Loaf, mashed VjS squash and bread ejifyV&j. pudding and ex- "Xkik? pect them to find P-y "i- the meal palatable? Yes, the foods arw all highly nutritious nu-tritious and may be well prepared, but there's an important element in meal planning missing in these suggestions. sug-gestions. It Is contrast. There's a lack of contrast in flavor, color and texture in these food combinations, and without that meals will often go uneaten. . Real interest in foods is an interest inter-est in the way they look and how they feel in the mouth. If the meal is colorful, the family is immediately immediate-ly attracted. There is also a desire de-sire for different textures. That's why the family wants something crispy in a salad when they have a soft food like stew, Spanish rice or spaghetti. People are very fond of macaroni and corn or potatoes and parsnips, but they don't care for them at the same meal. If you're having macaroni, mac-aroni, try serving it with something green like green beans, peas, broccoli broc-coli or asparagus and watch the family fam-ily ' go for it. The table will be more colorful, too, and we eat with our eyes, too, you know. Now, how would you like this combination? com-bination? Mock drumsticks, lima beans and carrots. There's no sameness same-ness about texture or color there. Mock Drumsticks. (Serves 6) Hi pounds veal, beef or pork steaks, cut thin 6 skewers 2 cups cornflakes 1 egg 2 tablespoons milk 1 teaspoon salt teaspoon pepper 3 tablespoons fat Ya cup water Cut meat into strips and roll around skewers in the shape of a drumstick. Roll cornflakes into fine crumbs. Cover drumsticks with crumbs, then ( dip in slightly P4 mA beaten egg to fU ftir- which milk and pSn iWBl seasonings have Vl W een added. Roll ) 2bC again In crumbs. f-&rs Brown the drum-ET drum-ET sticks In fat. then Ijfriv "2sfci ac wateri cover I rfrV liudl UghtIy and bake ' i cj uuiu in a moderate (350 degree) oven about 1 hour or until tender. Here's an easy dinner as good to the eye as to the palate: Cream of Tomato Soup Lamb Roll Baked Squash Hashed Brown Potatoes Cole Slaw Apple Sauce Chocolate Cookies Lamb Roll. (Serves C) Boned Breast of Lamb pound bulk pork sausaf e 2 tablespoons lard , 1 small onion, diced 2 tablespoons Worcestershire sauce 1 cup tomatoes Have lamb breast boned, spread with sausage meat and tied into a roll. Brown on all sides in hot fat. Season with salt and pepper. Add Lynn Says Looking Mighty Pretty: Slice cucumbers thinly but not quite all the way through. Place slices of radish in between each slice of cucumber. Fill spiced beets with chopped spinach and serve around beef roast. Break cauliflower Into flower-'lets, flower-'lets, sprinkle with paprika and pl8ce around ham slice. When serving carrots with lamb, roll the whole carrots in chopped mint. Bananas and pineapple slices make a smart accompaniment to ground beef. all other ingredients. Cover closely and cook very slowly until done, about 1 hours. Add more liquid, if needed. Colorful vegetables in this menu are all cooked with the meat: Braised Liver with Vegetables Mashed Potatoes Orange-Watercress Salad Rye Bread Butter Butterscotch Sundae Braised Liver With Vegetables. (Serves 6) Vi pounds sliced liver Flour 2 tablespoons bacon drippings 6 carrots - 2 green peppers 6 small onions Salt and pepper M cup water Dredge liver with flour. Brown in hot drippings. Clean and dice vegetables. vege-tables. Arrange n , In piles on slices Jr-hK of liver. Season. U ,"srjQ Add water. Cover )X4ZlY& and cook slowly sjyj until liver and ZA vegetables are -f done. Beef liver I 'SZ 1 will take about 45 1 mr 1 minutes. Pork, lamb and veal (or calves') liver will take about 30 minutes. min-utes. Now, for a luncheon dish that has unusual flavor and contrast. First, here's the menu I'd suggest: Vegetable Broth or Grapefruit Juice Cheese Souffle Sandwiches. Jellied Fruit Salad Beverage Date Bars A double boiler will help the cook produce perfect souffle sandwiches: Cheese Souffle Sandwich. (Serves 6) 6 slices white bread 4 pound processed cheddar cheese Dash of pepper Dash of paprika 3 eggs Ripe olives Toast the bread (crusts trimmed) on both sides. Melt the cheese in the top of a double boiler. Add pepper pep-per and paprika to egg yolks. Beat until thick, then fold this mixture into egg whites which have been beaten until stiff but not dry. Pile on toast and bake in a moderate oven C350 degrees) until puffy and golden brown. Place on a chop plate and garnish with ripe olives. For the fruit salad suggestion, you may have cherry flavored gelatin with melon balls and dark grapes; lemon flavored gelatin with pineapple, pine-apple, white grapes, nutmeats, and cherries. Mock Drumsticks, crisply coated and fried to tenderness, are fine foil for whole cooked carrots and lima beans. Use a circular platter to carry out the pattern. Date bars are a chewy contrast to the rest of the meal. Date Bars. (Makes 2 dozen) 1 cup sifted flour . M teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking powder Y cup bran or wheat germ 1 cup chopped dates 1 cup chopped walnuts 3 eggs I cup honey' . - Ya cup melted but--Sift together flour, suit, cinnamon and baking powder. Add bran, dates and nuts. Beat egg until thick, add honey and butter. Mix welL Stir In flour mixture, blending thoroughly. thorough-ly. Spread evenly on well-greased pan and bake in a moderate (350-degree) (350-degree) oven about 35 minutes. Cut in squar.es while warm, then remove from pan. Butterscotch Rice Pudding. (Serves 6) M cup rice Z, cups milk . A teaspoon salt H cup brown sugar 2 tablespoons butter 1 tablespoon lemon juice Yi teaspoon vanilla M cup chopped dates Wash rice, then add rice and sah to milk. Bring to a boil and simmer 25 minutes.' Meanwhile melt butter but-ter and add sugar. Cook slowly until un-til mixture melts and turns dark brown. Add to rice-milk mixture and stir. Remove from heat and add lemon juice, vanilla and dates. Cool. Do you have recipes or entertaining suggestions uhich you'd like to pass on to other readers? Send them to Miss Lynn Chambers, W estern Newspaper Union, 210 South Desplaines Street, Chicago 6, Illinois. Relented by Western Nevtipapex Union. |