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Show ml if" glPco BY HELEN HUE TT TAKES only a little Ingenuity to maki ordinary foodj something some-thing very special. Start on these tips for some ideas: Stewed tomatoes can be practically prac-tically epicurean when you add some crushed cereal flakes to them while heating along with one of the following seasonings: 3 tablespoons table-spoons minced onion, 1 teaspoon Worcestershire sauce or 1 tablespoon table-spoon chili sauce. After you pan-brofl tiamburgers, add to the drippings 2 teaspoons Worcestershire sauce and Vt tea- EECIPE OF THE WEEK Spanish Beef Salad (Serves 6) . 6 slices cold roast beet Tomato French Dressing 1 head of lettuce, shredded 6 thick slices tomato 6 onion slices 6 green pepper rings Cut roast beef into long narrow nar-row strips. Marinate in dressing for an hour. Toss In salad bowl with lettuce and additional dressing. Border bowl with alternating al-ternating slices of tomato, onion and green pepper. spoon dry mustard. Spoon this sauce over the hamburgers. Try spiced fruit for dessert: cook one pound dried apricots as directed; direct-ed; 10 minutes before done, add Vi cup brown sugar, 5 whole cloves i and 2" stick cinnamon. Cover; chill overnight. Serve with cream. This is the season for mulled drinks. Combine equal parts of apple cider and apricot whole fruit nectar; heat with a few allspice and cloves and serve at once. Use this as a topping for coffee cake before baking: combine V cup honey, with an equal amount of sugar, butter and flour. Add Vi cup cut-up walnuts or roasted almonds. Try different seasonings for vegetables veg-etables if you want them In the spotlight. French dressing does wonders for spinach and green beans, while powdered cloves are excellent with hot beets, and ginger goes with squash. |