| OCR Text |
Show Wise Cooks Use Their Ingenuity When Points Are Low Lynn Chambers' Point-Saving Menu Fried Chicken Mashed Potatoes Cream Gravy Green Beans Lettuce and Tomato Salad Fresh Blackberry Pie . pieces. Season. Cut Into servings. Roll in beaten , egg mixed with .' . " J water, then in fine fflA? crumbs. Brown in mmMMm:fKh' hot fat until well ilpfeO '(HIK browned. Add Vi C- -K cup water. Cover J-V--cy, -A. and cook slowly S-Ui'..'iip 30 to 35 minutes. Fold over in half when ready to serve with sliced lemon, hard-cooked eggs or pimiento olives as a garnish. gar-nish. Sour cream may be added to the fat in the pan to make a sauce Leftover Iamb makes a pretty salad sal-ad when diced and crowned prettily by a celery wreath, then green pepper pep-per and red skinned apple slices. Menus don't have to go begging just because ration points have been restored to a great many cuts of meat. In fact, this is the time when all. good cooks will put forth all the -ingenuity and inspiration they can stir up. Less expensive cuts will give every ev-ery bit the same nutrition as the for the schnitzel. Only a little meat is needed in the next two recipes for that meaty flavor: Chicken-Corn Pudding. (Serves 4 to 6) 8 slices bread 1 can whole kernel corn cup chopped chicken S eggs 1 teaspoon salt H teaspoon pepper Yt teaspoon paprika 2 cops milk Arrange alternate layers of bread slices, corn and chicken in a greased casserole. Beat eggs, add salt, pepper, pep-per, paprika and milk. Pour into casserole, adding more milk if necessary nec-essary to cover mixture. Bake In a moderate (350-degree) oven 1 hour. Tomato-Bacon Scallop. (Serves 5) 2 cups cooked or canned tomatoe 1 cup peas, cooked or canned 8 slices bacon 2 tablespoons onion, chopped 1 cup diced celery 2 cups soft bread crumbs Salt and pepper Combine tomatoes with drained peas. Fry bacon slowly until crisp. most expensive ones, and with long, meist heat cooking they can be made just as palatable. If you do decide de-cide to splurge on a roast or a ham ill fill Drain on aDsorD-ent aDsorD-ent paper; crumble. crum-ble. Cook onion and celery in 1 tablespoon bacon fat until lightly browned. Place : Vi of tomatoes Bit and peas into a greased casserole; top with one half of the bacon. Add onion and celery mixture and crumbs. Sprinkle with salt and pepper. Repeat layers. Bake in a hot (400-degree) oven 20 minutes. A leg of lamb is good eating as a roast and economical if it is served as leftovers in the form of creamed lamb or salad: Lamb Salad Bowl. (Serves 6) Z cups diced cold lamb 2 cups diced celery cup chopped green pepper 6 slices red apple 1 cup mayonnaise 1 tablespoon fresh, chopped mint Pile diced lamb in center of salad bowl. Arrange diced celery in a circle around larmb; repeat, using chopped pepper. Cut apple in half; core and slice cross-wise. Place slices around edge of bowl, peel side up, and extending about Vb of a roast or a ham occasionally, use the leftovers up so cleverly that the family will get a real palate thrill from them. ( It can be done! And with that in mind, we're going go-ing right into our recipe round-up for today. First.Vthe less expensive cuts come in for their share of attention with this Beef En Casserole: Beef En Casserole. (Serves 6) lii pounds beef (neck, flank or - shank) , cut Into inch cubes 3 strips of bacon 1 clove garlic, peeled 1 cup boiling water 1 teaspoon salt '4 teaspoon black pepper 2 whole cloves 1 cups diced carrots 6 peeled small onions Flour beef cubes. Cook bacon In heavy skillet until brown but not crisp. Remove. Add garlic to ba-con ba-con fat and brown beef cubes on all sides. Remove garlic. Add water wa-ter and seasonings. Heat to boiling. boil-ing. Turn into baking dish, adding vegetables and bacon (cut into inch pieces). Cover and bake in a slow (300-degree) oven for 2 to 2V4 hours. Veal-Ham Loaf. (Serves 6) VA pounds ground veal 1 cup ground ham 2 eggs 1 cup fine bread crumbs Orated rind Yt lemon Juice of 1 lemon 1 cup milk 1 tablespoon butter, melted teaspoons salt Y teaspoon pepper Mix all ingredients with a fork and shape into loaf. Place in loaf pan and pour cup tomato juice over top. Bake in a moderate oven (350 degrees) 1 hours. Veal Schnitzel. (Serves 6) 2 pounds veal steak (J-inch thick) Seasoning 1 cup fine crumbs 1 egg 1 tablespoon water 4 tablespoons lard or bacon drippings drip-pings 1 lemon 1 tablespoon flour Pound veal to flatten out into thin 44&&itf w J-'- sit fV ' S : Noodle ring with creamed leftover lamb and peas is another good suggestion sug-gestion for using bits of the leftovi r roast. The meat is extended witli peas and gravy. an inch above edge of bowl. Servf with mayonnaise to which has beci added chopped, fresh mint. Creamed Lamb and Teas. (Serves 6) 3 cups diced, cooked Iamb 1 medium onion, sliced 3 tablespoons butter 2 cups leftover gravy 'A teaspoon Worcestershire sauce Salt and pepper 3 green pepper rings, cut In half Vi cup cooked peas Slices of pineapple, if desired Saute onion In butter until tender, add gravy and seasonings. Add meat and peas and heat through. Serve in noodle ring and garnish with pineapple and green pepper rings. Gel the most from your meal! Crt your merit rootling chart from A7iv Lynn Chambers by writing to hrr in Ctire of Western Hewsmier Union, ill) South Ue'fihiinet Street, Chiruitn (), III. Please send a ilmnoed, selj-addies- ,1 envelope for VOfr reply. Released by Weatern Newapauei Unon. Lynn Says This Is the fruit season: Fresh fruit will easily solve the dessert problem. Here are ways to do delightful things to fresh fruits: Fill melon rings with mint sherbet. sher-bet. Peel bananas, sprinkle with lemon juice, cover with honey and bake until tender. They're good with cream. Marinate -cantaloupe balls in grapefruit juice and serve well chilled. Apricot ice goes with grapefruit grape-fruit sections, orange slices and freshly sliced apricots. Serve applesauce hot with marshmallows folded in just before be-fore dishing up. Apple pie is the better made with a little orange juice and rind for flavor. |
