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Show i:,?- m v. zi -. i-r . liln, 1 I Vj - - f,z7 . , ; v .... ' ' . H ! .4."' j' 'si,iL ni 3 v ' if f J Sandwich Inspiration for Lunches (See Recipes Below) Summer Planning The sun's in its heaven and there's work in the garden that needs doing. Or, perhaps it's the wash ready to come down from the line that needs folding and sprinkling. Vines hang heavy with berries crying to Lynn Chambers' Point-Saving Menus Cream of Green Pea Soup Salmon and Egg Salad Bacon-Whole-Wheat Toast Sandwiches Rhubarb Cobbler Beverage Recipe Given H enp green pepper, finely chopped 2 tablespoons chili sauce Mayonnaise to moisten Blend all Ingredients together. Chill and then spread on bread to suit taste. 5. Savory Bam Filling 1 cup ground left-over ham 2 tablespoons pickle relish H teaspoon dry mustard teaspoon Worcestershire sauce Mayonnaise to moisten Mix all ingredients together until well blended. Spread on rye of whole wheat bread. Salads. uffcaeaf 1. 'Salmon and fe'c,j(y 1) Egg Salad tKe' (Serves 4) 1 cups fresh be made into jams and jellies. In the midst of all this hum of activity, activ-ity, it's lunch-time. I know you hardly want to take the time to stop to make it, but the family will be indoors shortly. Something Some-thing quick and easy to fix, and yet palatable enough to keep them sustained sus-tained until dinner? That's the order or-der and here's the way to carry it out: 1. Puree vegetables left over from dinner the evening before and store them in the refrigerator. All you need to do is make up a thin cream sauce quickly and add vegetables to it; reheat and serve. 2. Keep a stock of sandwich fillings fill-ings on hand and let the family "spread" them for themselves during dur-ing lunch time. It saves you work. 3. Salad ingredients are a "must" for hot weather time. If there is washed lettuce chilled until crisp along with washed tomatoes, cucumber, cucum-ber, green onions, radishes, green peppers, and some of the fresh fruits kept on tap, it's easy to toss a salad together in the time you could blink an eyelash. A variety of dressings will keep salads from becoming be-coming monotonous. 4. Draw heavily on fresh fruits for desserts. Plan to make ice cream, cake or cookies once a week to have on hand for a quick solution to the dessert problem. Sandwich Spreads. 1. Bacon-Cheese Filling 3 ounces cream cheese 'i cup chopped, cooked bacon H teaspoon Worcestershire sauce Vi teaspoon horseradish 1 tablespoon milk Blend all ingredients thoroughly. Store In refrigerator until ready to use. 2. Chopped Meat Spread 1 cup left-over meat, ground or chopped 1 teaspoon mustard 2 hard-cooked eggs, finely chopped 1 tablespoon chopped pickle Mayonnaise to moisten Mix all together. Spread on buttered but-tered bread when ready to use. 3. Peanut-Butter and Chill Sauce Spread 1 enp peanut butter or peanut cfunch Yi cup chili sauce Mix together and use for spreading whole wheat or white bread. 4. Egg and Green Pepper Sandwich Spread 3 hard-cooked eggs, finely chopped cup pimiento, minced flaked salmon or pound canned salmon 1 small stalk celery, cut into small pieces y, cup salad dressing Lettuce 2 hard-cooked eggs, sliced 2 large tomatoes, sliced Break salmon into small pieces. Combine salmon with celery, and salad dressing. Arrange lettuce on platter, then place sliced egg and tomatoes around salmon. 2. Lettuce-Spinach Toss (Serves 6) 1 head lettuce H pound fresh spinach, washed carefully 1 teaspoon salt teaspoon pepper 1 green pepper, cut In rings 2 hard-cooked eggs 1 cup sour cream 2 tablespoons vinegar Chill and chop raw spinach and lettuce. let-tuce. Add salt, pepper, vinegar, green pepper, chopped hard-cooked hard-cooked eggs to one-half the sour cream. Just before be-fore serving, fold in the spinach and lettuce and add remainder of sour cream. 3. Ginger ale Salad (Serves 6) 1 package lime-flavored gelatin 1 cup boiling water Few grains of salt 1 cup ginger ale M cup green grapes cup pineapple 1 head lettuce Dissolve gelatin in boiling water and salt. Add ginger ale and let cooL When mixture begins to thicken fold in halved, seeded grapes and diced pineapple. Place in mold and chill until firm. Serve on shredded lettuce let-tuce with mayonnaise or sour cream dressing. 4. Molded Vegetable Salad (Serves 6) 2 cups cooked or canned string beans 3 tablespoons chopped green pepper 3 tablespoons chopped pimiento 2 tablespoons vinegar 1 tablespoon minced onion V cup chopped celery 1 package lemon-flavored gelatin Prepare gelatin according to directions di-rections on package. Add vinegar and minced onion. When cool, add remaining ingredients and allow to chill until firm. 5. Cottage Cheese Salad (Serves 6) 3 cups cottage cheese 1 cup diced pineapple, fresh or canned 5 tablespoons mayonnaise 1 teaspoon salt 14 teaspoon mustard 2 tablespoons lemon juice Mix all ingredients together In order given. Chill end serve on a bed of greens. . Released by Western Newspaper Union. Lynn Says: Sprightly Summer Ideas: Garden Gar-den or head lettuce is good for you and good to serve when "wilted." "wilt-ed." Over freshly washed lettuce, let-tuce, pour bacon fat in which a little chopped onion has been browned. Toss together with oil and chopped hard-cooked egg. Spinach nests make menus sparkle when served with eggs a-la-king, creamed spinach or shrimp. Young beet greens take on new flavor when cooked and mixed with grapefruit sections just before be-fore serving. Melted butter, salt and pepper are all the seasoning you will need. Sour cream and cottage cheese, mixed thoroughly together, are a good duo for sliced cucumbers, tomatoes, celery and green onions. Green beans, peas and limas profit from a little bacon cooked with them. |