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Show This Week's RECIPE . . . "TAKE IT EASY!" Remember those words of wisdom as you cook and work around your kitchen. Here's a check list on some ways to save energy in the kitchen: 1. Use the right tool for a job. A pastry blender to mix pastry or chop eggs for egg salad. A rubber scraper to transfer batter from mixing mix-ing bowl to pan. 2. Keep a supply of prepared foods to simplify meal-making. Biscuit and pudding mixes, condensed mushroom soup or other soups to use for white sauce, precooked rice. 3. Drain dishes dry, in a drainer. Instead of hand drying. 4. Sit down to work whenever possible. i j ' ! t s. )fj X, f & U " Clam Chowder FOR ENJOYABLE LENTEN MEALS, serve the condensed soups that are meatless. These include: Clam chowder, tomato, vegetarian vegetable, cream of celery, cream of asparagus, green pea, and black bean soups. Any one makes happy eating with grilled cheese sandwiches, sand-wiches, mixed green salad. CREAMED TUNA is a seafood dish that appeals to young or old "salts". Ideal for Lent made with condensed cream of celery soup. Heavenly Creamed Tuna t tablespoons H cup milk minced onion 1 cup flaked tuna 3 tablespoons (7-ounce can, butter or mar- undrained) garine 1 cupa cooked 1 can 114 cups) broad noodles condensed (4 ounces cream of celery uncooked) or cream of ?4 cup sliced mushroom soup stuffed olives Cook onion in 1 tablespoon butter until limp; add . soup, milk and tuna; cook over low heat about 10 minutes. Blend hot drained noodles with remaining butter and olives. Pour creamed tuna over noodles. Makes S servings. |
