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Show Serve Novel Foods To Tempt Palate During Rationing Chicken is precious but a little goes a long way when it's served with glassed mixed vegetables and a border of rice. The phrase, "there's something new under the sun," can always be applied to cook- 1 1 ing, muses many is a homemaker. . "JJJQ There's never a jtfC dull moment in f foods, for count-less count-less new com-' 4 h: i binations and OvJi5;7, methods are con- f L stantly being de- Jjiit veloped. " ' Today's column is being devoted to those of you who want to accent the "different" in recipes. Some are old recipes with just a touch of newness that spells an entirely different flavor or appearance in the finished food. Bearing rationing in mind, these recipes will make it easy on those precious points. There's nothing tricky about making them, and they are bound to whip up ration-worn appetites to new and interesting heights. A few pieces of leftover meat take on new interest when they are dipped in a sauce and bread crumbs, then fried. There's nothing to smack of leftover taste in these: Barbecued Meat Slices. Vi cup oil 3 tablespoons mustard 3 tablespoons Worcestershire sauce y-l teaspoon salt Cold meat, sliced Bread or cracker crumbs Fat or drippings Combine oil, mustard, sauce and salt with rotary beater. Dip meat into this mixture, then in bread crumbs and brown in hot fat. Serve garnished with greens and cucumber cucum-ber pickle. Dressed Spareribs (Serves 6) VA pounds spareribs teaspoon salt 2 cups mashed sweet potatoes 1 cup cooked rice 2 tablespoons butter or substitute , Make a dressing by combining the spareribs, rice, salt and butter. V'? " ' ' i Brown the fleshy VY vV side of the spare- -JjA riDS Cover half ;Hjv of spareribs with fe?rjv dressing, then yXXJ Place other half " jy-" on top of them. I ! I Add Vi cup water, cover well and bake in a moderate dVen for l-2 hours. Dinner-in-a-Dish. (Serves 6) 1 pound veal shoulder cup fat or drippings 1 teaspoon Worcestershire sauce Yi cup celery 2 cups small onions 2 cups broad noodles 1 cup diced carrots 1 green pepper, diced l'cup geen peas 2 cups soup stock Cut veal into one inch cubes, brown in fat. When brown, add the Worcestershire sauce and soup stock. Add the whole onions, carrots, pepper, celery and peas. While steaming, arrange noodles on top of vegetables, moistening them with Lynn Says: Make It Good! When making scalloped tomatoes, add a bit of celery and okra for added flavor. Sauerkraut is good when served fried in bacon drippings. Add a dusting of pepper before serving Green peppers stuffed? Ground ham extended with rice is a natural combination. Bake in tomato to-mato sauce for color. Corn and bits of bacon are good, but will be even better when bits of green pepper are added. Beets take to orange flavor. After heating add a bit of orange juice and grated rind. Broccoli is fit for the best when served with bits of chestnuts cooked, peeled and crumbled. Lynn Chambers' Point-Saving Menus. Spaghetti with Chicken Livers Slivered Green Beans and Carrots Grapefruit-Orange Salad French Bread Butter Cottage Pudding with Chocolate Sauce Recipe given. the soup stock. Cook for 30-40 minutes min-utes over low heat. Now we have several recipes that fit not only into the "different" flavored fla-vored foods but also In the point-easy point-easy category: Egg Cakes in Tomato Sauce (Serves 4) Y cup cracker meal 2 tablespoons grated cheese Vi teaspoon salt teaspoon pepper teaspoon baking powder 4 well beaten eggs 1 tablespoon milk 6 tablespoons fat or cooking oil Combine cracker meaL cheese, seasonings and baking powder. Add to eggs, mix well and stir in milk. r. lj Heat fat in frying W2) pan and drop in sfc? tablespoons of egg -rv"i" mixture. Fry until the edges are brown. Turn and brown on other side. Add more fat as needed. Drop cakes into simmering tomato sauce and cook for 20 minutes. Tomato Sauce. 2 small cans tomato sauce 2 small cans water 2 teaspoons salad oil Y cup sugar teaspoon salt teaspoon pepper 1 teaspoon minced onion Combine ingredients In order given. giv-en. Bring to boiling and simmer over low heat 45 minutes, stirring stir-ring occasionally. Of course, spaghetti dishes are nothing new to most of you, but when you combine it with the delicious deli-cious seasonings given in the following follow-ing recipe, the dish will rate three cheers and a "hurrah." The tomatoes may be home-canned ones from last summer's produce, and the livers may be calves' or lamb if chicken is not available. To saute the livers, fry them very gently in hot fat with a bit of grated or minced onion for seasoning. It will take only about two or three minutes to brown and cook them. Sprinkle with salt and pepper before serving. Spaghetti with Chicken Livers. (Serves 6) Yt pound spaghetti 2 tablespoons shortening 1 onion 2 cups canned tomatoes Yi teaspoon pepper Yi pound grated cheese Vi pound fresh mushrooms 1 pound chicken livers 1 teaspoon salt Cook the spaghetti in boiling salted water until tender. Drain and rinse in cold water. Heat the fat and brown the finely cut onion In it. Add the spaghetti and cook gently. Add the tomatoes, cheese, salt and pepper. Cook slowly until well blended. Serve in a casserole or platter garnished with whole mushrooms mush-rooms and sauteed chicken livers. ,A ' , VV Xy A A t? ! V&W ' t ' " " ' i A crisp head of lettuce nestles in this rosy tomato asplo ring to make a delightful spring salad. To top off our round-up of deli-ciously deli-ciously different recipes, there's a salad which you will enjoy having when you want to perk up winter-weary winter-weary appetites: Ring Around Rose Salad. (Serves 6) Y cup cold water 2 cups canned tomatoes 1 tablespoon finely grated onion Y bay leaf, if desired H teaspoon salt M teaspoon celery salt Few grains cayenne or pepper 1 tablespoon gelatin 1 tablespoon lemon juice Mix tomatoes, bay leaf, salt, celery, cel-ery, cayenne or pepper in saucepan and boil for 10 minutes. Soak gelatin gela-tin in cold water 5 minutes,- add to hot mixture and stir until dissolved. Add lemon juice and onion. Turn into a ring mold that has been rinsed in cold water and chill. Wash lettuce thoroughly, remove core but do not separate leaves. When firm, unmold tomato ring on chop plate. Place head of lettuce in center of ring and serve with real mayonnaise. mayon-naise. Released by Western Newspaper Union, |