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Show tiOUSctlOLQ JjF i .i. . ..t. :vv:v:vKvaJ Iv - "L -I' r X Lynn Chambers' Menus Crown Roast of Lamb Hashed Brown Potatoes Brussels Sprouts . Asparagus Salad Bran Muffins Beverage Butterscotch Ice Cream Cookies served with cream cheese for a change: Orange Honey Bread. 2 tablespoons butter or substitute 1 cup strained honey 1 egg 1 tablespoon grated orange rind 2 cups Dour VA teaspoons baking powder Yi teaspoon soda teaspoon salt Yi cup orange juice cup chopped nutmeats Blend the softened butter with honey. Add beaten egg and orange rind and mix well. Sift together the dry ingredients and add alter-nntplv alter-nntplv with the oranffe iuice. Add Ordinary refrigerator rolls can be made more attractive by spreading a generous amount of shortening in a pan, covering with molasses and nuts and placing the rolls in the pan. Invert after baking for serving. serv-ing. Best Cooks Brighten Common Foods With Subtle Flavor Touches the nutmeats and mix well. Bake In a greased loaf pan, in a very moderate mod-erate (325-degree) oven for 1 hour Even the best cook sometimes notices no-tices that her family doesn't seem to be eating as well as it usually does. Is it her fault? Many a woman wom-an has asked herself this question at one time or another and occasionally occa-sionally she comes to me with this problem. Well, this is just a little bit difficult dif-ficult to answer. Perhaps Dad is and 10 minutes. Serve with cream cheese or cheese mixed with orange marmalade. Bananas and whipped cream, two of our favorite foods which all but disappeared during the war years, have returned. to grace the table. I know you'll enjoy them both In this food-of-the-gods combination: Banana Cake. (Makes 2 9-inch layers) H cup shortening 1 cups sugar 2 large eggs 2 cups sifted flour teaspoon baking powder teaspoon baking soda teaspoon salt Yi cup sour or buttermilk 1 cup mashed bananas (2 or 3) 1 teaspoon vanilla Cream together shortening and sugar: beat in eggs. Sift togeth- mBfc busy or has a touch of the spring fever and just doesn't care for heavy foods. Or, the youngsters young-sters may be having a rugged time at school, and food does not appeal to them. Then again, no er dry ingredients ingredi-ents and add alternately al-ternately with milk. Fold in bananas and flavoring. fla-voring. Bake in ' well-greased lay- I er cake pans in a moderate (350- I degree) oven for SO to 35 minutes. matter how good a cook you are, you may have fallen into a slump. Yes, the food may be cooked as well as ever, but perhaps there just isn't enough variety. You may be making all your own favorite dishes just a little too often, and they just don't seem as wonderful served once too often. Could that be it? Well, if the latter is your problem, prob-lem, you'll particularly want to look at these recipes today. They're all designed to take the doldrums out of your meal and make even the most jaded appetite perk up and take an interest. What about a lovely frozen salad as a harbinger of spring? It is colorful with fruit and creamy cheese and perches beautifully on a curly bed of greens: tfou will need 1 cup cream, whipped, and 2 bananas, sliced, for the filling. fill-ing. Or, part of the cake, preferably prefer-ably the center, may be filled with whipped cream and bananas and the rest of the cake iced with chocolate choco-late frosting. We sometimes tend to overlook the simple dishes In our search for something really fresh and inviting. You'll know what I mean when you look at the next recipe for sim- Frozen Fruit Salad. (Serves 6) 6 ounces cream cheese cup salad dressing Yi cup chopped nutmeats 2 tablespoons chopped green pepper 1J4 cups sliced mixed fruits (canned) ii cup cream, whipped Salt, if needed Lettucfe or endive Maraschino cherries Blend together cream cheese and salad dressing. Add nutmeats, green pie foods flavored with something special: Mocha Bread Pudding. (Serves 6) 4 tablespoons coffee 1 quart milk 2 tablespoons butter 1 square unsweetened chocolate 2 cups coarse bread or cake crumbs 2 eggs cup sugar teaspoon salt 1 teaspoon vanilla extract Combine coffee and milk and bring to a boil slowly. Let stand to 10 minutes. Strain, add butter and chocolate to the flavored milk. Cook over boiling water until chocolate choco-late melts. Beat eggs, add sugar, pepper and fruit; mix well. j Fold in dash of salt and whipped cream. Pour intoi individual molds l and freeze 3 to 4 hnnrs Serve each " on a portion of lettuce or curly endive, en-dive, garnished with the cherries. What about adding a little variety into the bread department? Here's an orange honey bread that can be 1 1 ' . j ,j it Lynn Says Vegetable Variety: Now that fresh, spring vegetables are arriving ar-riving at the markets, you'll want to doll them up in their very best dress. Cook fresh, tender green asparagus as-paragus until just barely done and serve with lemon-chlve butter, but-ter, cheese or sour cream sauce. Dust with paprika before serving. serv-ing. Hot, cooked green or waxed beans may be served with a ta-blespoonful ta-blespoonful of chill sauce or combined com-bined with one of these other vegetables: carrots, celery, peas, lima beans or onions. When creaming green beans, add a little nutmeg, parsley, horseradish or mustard to the sauce. Lima beans are especially savory sa-vory when served with a few sauteed mushrooms; or, serve with a cream sauce to which a j little mustard and lemon juice has I been added. j Beets will come back for a re-j re-j turn engagement if they are served cooked, scooped and I stuffed with the following: cot- tage cheese seasoned with chili ' sauce, onion, diced, cooked ba-j ba-j con, salt, pepper and lemon juice, j Brown in oven before serving. Bread pudding brightens up when It has a mocha flavor. Fluted whipped cream or a meringue topping top-ping sprinkled with bits of shaved chocolate make a company dish out of a simple food. salt and vanilla. Pour Into a greased baking dish or individual custard cups and set in a pan of hot water. Bake in a moderate (350-degree) (350-degree) oven for one hour, or until a knife inserted comes out clean. Chill, then serve with plain or whipped cream or peppermint flavored fla-vored custard sauce. Released by Western Newspaper Union. |