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Show Company Dinners Easy to Prepare Even on Slim Budget ' & InV-; J9 'f ' Y & - v 5 " N Green beans take on extra appeal when prepared with shrimp and a curry sauce. They make a colorful as well as point-free dish for dinner guests. Company dinners on a slim budget? budg-et? Yes, indeed, they're possible even in these times. Your company will get poetical about economical dinners if they're well cooked and attractively served. You can make meat go a long way but still have lots of flavor if you turn out a fdish of rice and meat balls, dressed in its best with cucumber cucum-ber lily garnishes and a nest of parsley. Or, try a completely point-free point-free meal in the Green Bean and Shrimp Curry. Desserts do not lack for appeal. Fresh fruits, now In plenty, can make a beautiful platter all by themselves; and then, there's a variety va-riety of desserts that can be whipped up with sugar substitutes. Company Dinner Menu I. Chilled Orange Juice Green Bean and Shrimp Curry Molded Fruit Salad Iced Tea Hot Rolls Relishes Lemon Chiffon Pie Green Bean and Shrimp Curry. (Serves 5 to 6) 2 cups cooked string beans 2 tablespoons bacon drippings 2 small onions, chopped 2 tablespoons flour 2 teaspoons curry powder 1 teaspoon salt V teaspoon pepper 1 cap water 1 cap cooked shrimp, cleaned Drain cooked beans, reserving . liquid. Melt drippings in saucepan, add onion and cook slowly until browned. Remove from heat, add flour and stir until well blended. Add curry powder, salt and pepper. Add bean liquid and water. Cook until slightly thickened, stirring constantly. con-stantly. Add beans and mix well. Cook for 3 minutes, add shrimp and serve with hot, fluffy rice. Company Dinner Menn IL Hot Vegetable Broth Crackers Chili Meat Balls Mashed Potatoes Green Peas and Celery Cucumber-Lettuce Salad Rolls Mint Grapefruit Ice Chili Balls. (Serves 12) 1 pound ground beef 1 pound lean pork, ground 1 beaten egg Vi cup milk enp ancooked rice 1 teaspoon chill powder 2 teaspoons salt 2 caps cooked tomatoes 2 cups water 2 tablespoons chopped onion 1 teaspoon salt 1 teaspoon chili powder Mix meats; add egg, milk, rice, 1 teaspoon chill powder and salt. Form into small j lVi - inch balls; SHfaQjIHjl brown in hot fat. J ijf Combine toma- 2a U toes, water, on- Ja ion and remain- 1 Jaj a U ing seasonings. iP? lp Bring to a boiling II JJ point and drop in 4 chili balls. Cover; cook slowly 1V4 hours. Chili powder may be omitted omit-ted if desired. Mint Grapefruit Ice. (Serves 4 to G) 1 teaspoon un flavored gelatine 2V4 cups grapefruit Juice, canned or fresh, cup water cup sugar Peppermint flavoring Green coloring Soften gelatine in cup grapefruit grape-fruit juice; combine water and sugar; sug-ar; stir over low heat until sugar dissolves. Add softened gelatine; stir until dissolved. Combine with grapefruit juice and add a few . drops of peppermint flavoring and green coloring to make a delicate green. Pour into freezing tray and freeze until firm. Pile into grapefruit grape-fruit shells or tali glasses. Lynn Says S-T-R-E-T-C-H the Meat: With civilians getting only about one-half one-half the meat of former years, economy in its use is the watch-i watch-i word. Do it this way; Serve meat In stews but extend it with noodles, dumplings and vegetables. ' Extend ground meats with cereals cere-als such as oatmeal, cornmeal, bread and cracker crumbs. Stuff cuts . like heart, breast, etc., with your favorite dressing. Use the soup bones, shanks, knuckles, and other inexpensive, bony cuts for rich-flavored soups. Combine leftover meats, ground, with potatoes and other vegetables vegeta-bles for hash. Company Dinner Menu III. Poached Lake Trout Slivered Carrots with Boiled New Potatoes Broiled Tomatoes Biscuits with Honey and Butter Olives Radishes Pickles Regal Pudding Beverage Poached Lake Trout. (Serves 6) 1 -pound lake trout cup milk I Vi cup water 4 slices lemon x teaspoon allspice A teaspoon salt 1 sprig parsley 2 cups medium white sauce Juice of W lemon 2 hard-cooked eggs, chopped Place cleaned fish in skillet or long pan; add combined milk, wa- Mf (JJ J Sv.'. ter lemon slices, .W v: spice, salt and parsley. Cover JvL and cook for 20 j!ih minutes. Careful-Ji Careful-Ji ly remove to plat- xrC ter' Comblne ff.jgffijrV white sauce, lemon lem-on juice and hard cooked eggs; pour over fish and serve at once. Cool as a sherbet is this grapefruit grape-fruit mint Ice served prettily in grapefruit shells a perfect ending to a warm evening dinner. Regal Pudding. (Serves 6) i cup honey or corn syrup 2 tablespoons flour teaspoon salt 1 beaten egg 2 cups milk, scalded teaspoon vanilla extract Combine syrup or honey, flour, salt, egg yolks and whole egg. Add small amount of milk; blend and stir into remaining milk. Cook in double boiler, stirring constantly. Cool, add vanilla extract. Pour into sherbet glasses and chill. Top with the following: Beat 2 egg whites until stiff; fold in 2 tbsp. light corn syrup, beating constantly. Slowly add 1 1-ounce square melted unsweetened chocolate, choco-late, Vz teaspoon vanilla extract and Vi teaspoon salt. Chill. Cold Sliced Meat in Aspic. (Serves 8) 1 envelope plain, unflavored gelatine 1A cup cold water VA cups consomme, highly seasoned Vi cup cooked peas 1 cooked beet, sliced 1 hard-cooked egg, sliced Slices of ham Slices of chicken or veal Soften gelatine In cold water and dissolve in hot consomme. Pour a thin layer into a mold that has been rinsed In cold water. When it stiffens, stiff-ens, arrange on it decorations of the peas, beet, and egg. Cover with a little more of the gelatine mixture which has been allowed to stiffen slightly. Dip other pieces of the decorations in the aspic and set them against the chilled sides of the mold. When these have stiffened, fill mold alternately with slices of the ham, chicken, and tHl:kening aspic. as-pic. When firm, unmold on a bed of lettuce leaves. Garnish with radish roses. Slice for servirg. Released by Western Newspaper Union. |