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Show After Holiday Meals Can Be Attractive If Carefully Prepared LYNN CHAMBERS' MENU Sliced Chicken or Turkey Cottage Cheese with Noodles Molded Pear Salad Biscuits with Honey 1 Prune-Orange Whip Beverage Recipe given. 3 tablespoons shortening J H cup cottage cheese cup chopped peanuts Drain cooked noodles until almost dry. Sprinkle, lightly with salt and , pepper. Melt shortening in skillet and brown noodles in it. When noodles are golden brown arrange in ! serving dish with cottage cheese over them. Top with peanuts. Cover; heat for a few minutes until cheese is melted through the noodles. Serve with .whole broiled tomatoes and garnish with parsley. An excellent way to extend a small amount of leftover roast is to serve it with macaroni. Sour cream is used to add creaminess, and mushrooms mush-rooms add their delicate flavor to this grand leftover dish: , Creamy Macaroni with Meat. (Serves 6) 1 teaspoon salt 3 quarts boiling water H pound elbow macaroni cup fat cup chopped onion H enp sliced mushrooms, If desired lii cups ground leftover beef, lamb, pork or chicken 2 teaspoons salt 2 teaspoons paprika 2 tablespoons flour lii cups milk 1 cup sour cream Yi cup chopped parsley cup buttered bread crumbs Add the salt to the boiling water. Gradually add the macaroni and let boil until macaroni is tender, about 10 minutes. Melt fat in skillet Add onion, mushrooms and meat. Cook until brown, about 15 minutes. Add the two teaspoons salt, paprika, flour and mix well. Gradually add milk, cream and parsley. Fold in macaroni which has been drained and rinsed. Pour into a two-quart greased casserole. Sprinkle with bread crumbs. Bake in a moderate (350-degree) oven for about 30 minutes. min-utes. K's a good idea to serve something some-thing different after the holidays vfl lust to add variety KSSjWJfcg to the meals. fifffirTtmifiuai Then there's t&y' ' nothing like sS?T7 baked beans witn ' jr - Vf brown bread. Smtu- Baked Beans. (Serves 12) 4 cups dry navy beans pound salt pork 1 cup pure, dark molasses 1. teaspoon dry mustard 1 tablespoon salt teaspoon pepper 3 cups boiling water (from simmered sim-mered beans) The cottage- cheese adds savory flavor to these fried noodles when it Is allowed to melt over them before serving. Broiled tomatoes with parsley pars-ley are an attractive garnish. Are you one of those homemakers who finds herself with a refrigerator full of leftovers and does not know what to do? Yes, -555. I know it is some-times some-times difficult to UkSh disguise these bits TO -3 of turkey or chick- -dSr P en or roast, but JV- glance at some of ' these recipes I'm pfj-ajsjtfa. giving you today 1 . manii Imprest They'll prove to you that even the leftovers can be palatable. If you have had a large roast, then serve all the meat from it sliced, until you get down. to the bones and can cut off meat only in chunks or bits. Then go to work with your eggs, milk, etc., and make something out of it. Even the bones can be used as a base for delicious soup, after the meat is gone. Don't feed the garbage gar-bage pail with rich tidbits that can really be good eating. Chicken Loaf. (Serves 6 to 8) 1 cups hot milk (or stock and cream) 2 eggs or 3 egg yolks, slightly beaten 1 cup soft bread crumbs H teaspoon salt teaspoon paprika 3 cups diced cooked chicken (or tur key) cup chopped celery 1 green pepper, chopped 1 teablespoons lemon juice Pour hot milk slowly onto eggs, stirring constantly. Add remaining ingredients, mix well and pour into a buttered mold. Bake in a slow (300 degree) oven until knife inserted into the center comes out clean which is about 45 to 60 minutes. Be careful not to overtake. Serve with mushroom mush-room sauce. Chicken Turnovers. (Serves 4) 154 cups minced cooked chicken cup thick white sauce 1 tablespoon minced parsley 1 recipe pastry 1 egg white Combine chicken, white sauce and parsley. Roll pastry to inch thickness, thick-ness, cut into squares and brush with egg white. Place two tablespoons of the chicken mixture on each square, fold over and press edges ... together with a J, SW y fork. Place on a baking sheet. gfpL Prick upper crust fiiigiS5 to allow for es- f steam- - Bake In a very "-v. hot oven (450 "-- degrees) until browned. Serve with gravy or seasoned sea-soned white sauce. Sliced leftover meat can always be served cold with a nice but simple hot dish like the following, for example: ex-ample: Cottage Cheese With Noodles. (Serves 2 to 3) Z cups cooked noodles Salt and pepper LYNN SAYS: Use These Handy Hints: If you happen to have a refrigerator with a special compartment for keeping butter at a spreading j consistency, keep only one day's supply in that compartment Keep the main supply in its original paraffined carton in the main storage section of the refrigerator. refrigera-tor. Remember that butter is a delicate del-icate food and easily absorbs other flavors in the refrigerator. refrigera-tor. One way to make sure of the delicious flavor is to make sure it is always kept in a paraffined paper carton. A piece of stale bread put in water in which onions are boiled will take away most of the odor. Leftover sausage meat will bring a cheer when used in pancake pan-cake or waffle batter or in mashed potato cakes. Syrup left over from spiced fruits makes an excellent basting for ham, pork, veal or lamb roasrs. r . 1 i. , v - Do something different during the after -holiday season, and serve home-baked beans with brown bread. A bean pot or a three-quart casserole cas-serole will be enough for serving 12 people. Wash, pick over beans and soak I for three hours in boiling water to i cover. Cover and bring to boil in same water to preserve minerals and vitamins, adding extra water if needed to cover well. Skim; cook slowly until tender, about 50 minutes. min-utes. Drain beans, reserving water. Turn beans into bean pot or three-quart three-quart casserole. Scrape rind of pork until white, score top by cutting down one inch, and bury in beans with rind exposed. Mix remaining ingredients in-gredients and pour over. Cover and bake in a slow oven (325 degrees) 3 hour3 or until tender, uncovering during last hour of baking. If necessary, neces-sary, add more water during baking. Brown Bread. 1 enp bread floor 2 teaspoons soda 1 teaspoon salt 1 enp corn meal 1 cup whole wheat flour 4 cup pure, dark molasses 2 enps sonr milk 1 cup raisins or nuts, If desired Sift flour, soda and salt. Mix with corn meal and whole wheat flour. Mix molasses and sour milk; add dry ingredients. Beat well. If desired, de-sired, add raisins and nuts. Steam two hours in greased molds, filled S full and covered tightly. Releaspd bv Western Newspaper Union. |