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Show mLL If" AN OMELET out of hash? Make it like this: Into a large well-greased well-greased skillet break with a fork two cans of corned beef hash. Heat slowly to crisp and brown. Turn onto a heated platter, cover with creamy, soft scrambled eggs and fold over. Fruit with rice Is an old-fashioned favorite which make a nice hearty dessert. Mound hot rice in serving dish and pour over it some : l RECIFE OF THE WEEK Spanish Short Ribs (Serves 6) 2 pounds beef short ribs Vi cup enriched flour 3 tablespoons lard or drippings 2 medium onions, sliced 1 cup canned tomatoes 2 green peppers, sliced 1 tablespoon Worcestershire sauce Salt and pepper Dredge short ribs with flour and brown in lard. Pour off excess ex-cess fat. Add onions, tomatoes, green peppers and Worcestershire Worcester-shire sauce. Season with salt and pepper. Cover and cook 1 hours or until meat is tender. Remove short ribs and thicken liquid for gravy. heated canned fruit to which some additional sugar has been added. Leftover mashed potatoes? They make a handsome dish if you heat in the top part of the double boiler with enough cream to moisten mois-ten them thoroughly. Then beat, adding an egg, some grated onion and a bit of salt and pepper. Pile lightly into a greased casserole and bake until puffy and golden brown. Here's a good luncheon dish, even if you have guests. Make French toast and cover with sauteed canned or fresh mushrooms with frizzled ham. For a quick supper, try toast or English muffins spread with deviled ham and a topping of scrambled eggs. Fruit for dessert with this makes a good team. |