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Show .flgy-.Tr. gvtLz BY HtlEN HALE TpOASTED open-faced sandwiches - satisfy your hunger pangs but don't heat the kitchen since cooking cook-ing time is short. Toast bread on one side, top with a slice of luncheon lunch-eon meat, spread with chill sauce and top with a slice of cheese. Broil until cheese melts. Lamb chops take well to barbecue barbe-cue sauce and broil quickly to keep your kitchen cool. Serve with a fruit garnish of pineapple, banana ban-ana half and grapefruit segments. Chilled soups are ideal for starting start-ing off the meal with proper spirit. You might try jellied consomme or icy cold cream vichyssoise. Salad-sandwiches are popular warm weather luncheon fare. Here's a delicious one: place but- RECIPE OF THE WEEK Daffodil Cream Pie (Serves 6) 1 cups apricot whole fruit nectar Vi cup granulated sugar Few grains salt 1 envelope (1 tablespoon) plain gelatin Vi cup cold water cup chilled evaporated milk 3 tablespoons lemon juice 1 baked 9-lnch pastry shell Heat nectar with sugar and salt. Soften gelatin in cold water and dissolve In hot nectar. Cool until slightly thickened. Whip evaporated milk until thick. Gradually beat in lemon juice. Fold whipped milk Into thickened thick-ened gelatin and pour into baked pastry shell. Chill until firm. tered rye bread on platter, top with sliced, cooked chicken and top with thousand island dressing. Don't discard cold, fried trout. Serve it on a bed of watercress or lettuce and pass with sour cream in which are floating thin slices of cucumber. Serve with a lemon wedge. Looking for something to go with potato salad? Take thin rounds of salami and spread with a mixture of grated carrots mixed with mayonnaise. may-onnaise. Roll a a cornucopia and Mrv around th salad. |