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Show two St a OLD Bp - Extend the Meat With Noodles and Gravy (See Recipes Below) Point-Easy Patterns Some of our homemakers feel that rationing has become so tight, it is difficult to set a tasty dish before the family. It's true we are learning learn-ing to use a great variety of foods, but all these can be made delicious as well as pleasing as to appearance. Humble meats like hamburger and liver can be dressed attractively and mnrl t.n taste Lynn Chambers' Point-Saving Menus Curried Shrimp with Noodles Slivered Carrots and Green Beans Fresh Pineapple and Strawberry Salad Corn Sticks Beverage Date-Nut Bars Recipe given. Curried Shrimp with Noodles. (Serves 4 to 6) 6 tablespoons butter or substitute 6 tablespoons flour 2 enps milk Yt teaspoon salt 2 teaspoons curry powder 1 pound cooked shrimp 2 teaspoons lemon juice 1 teaspoons chopped parsley like high - point foods. Imagine eating golden brown, wafer-thin pancakes, filled with a. well-seasoned meat mixture. mix-ture. Good? Of course, pass the seconds, please. teaspoon rich meat flavoring 1 tablespoon chopped green pepper pound fine noodles Make a cream sauce of the first five ingredients. Add shrimp. cleaned and cut in halves or quarters, quar-ters, depending upon size. Add seasonings, and lastly, cooked noodles broken into small pieces. Garnish with You can stuff small slices of liver with your favorite celery or onion dressing and braise them in a savory sa-vory tomato sauce. There's little better. If you have taken it a little bit easy on the main course, you can always go the limit with the desserts. des-serts. Cream pies are luscious even though their whipped cream toppings are missing. Frothy egg whites are just as pretty and tasty. Fresh vegetables and fruit platters plat-ters are ideal for adding color to the table. Try a freshly codked snowy white cauliflower in the center cen-ter of a platter and surround it with slivered green beans and tomato cups with golden corn Kernel centers. cen-ters. H it's a fruit platter you've set your cap for, then you'll like melon (preferably cantaloupe with its center scooped out and filled with a fruit gelatin salad, and garnished on the platter with slices of pineapple pine-apple mounted with fresh berries or grapes. Hamburger Filled Potato Pancakes (Serves 6 to 8) 1 pound hamburger 2 teaspoons salt Yi cup milk 2 tablespoons fine, dry bread crumbs 2 tablespoons fat 4 cups grated raw potatoes 2 tablespoons grated onions teaspoon pepper 2 eggs, beaten Yt cup flonr 2 tablespoons milk Combine meat, 1 teaspoon salt, milk and bread crumbs. Mix well and shape into thin patties. Brown in hot fat. Combine potatoes, remaining re-maining salt, pepper, eggs, flour and milk. Mix well. Remove meat from frying pan. Add more fat. Place a small amount of the potato mixture into hot fat. Top with meat pattie. Then cover with more potato mixture mix-ture (potato mixture should form a thin coating). Fry slowly until brown. Turn and brown on other side. These Hamburger Filled Pancakes Pan-cakes may be served with sauerkraut. sauer-kraut. Place the kraut in the center cen-ter of a platter and arrange pancakes pan-cakes in a border around it. parsley and whole shrimp. American Eggs Foo Yeung. (Serves 4) Y2 cup cooked fish such as salmon cup green peas, cooked 3 stalks raw celery, diced 1 onion, minced cup green pepper, chopped teaspoon salt Dash of pepper 'A teaspoon seasoning sance 6 eggs, beaten Spicy tomato sauce or other well-seasoned well-seasoned sauce Mix fish with peas, celery, onion and green pepper. Add seasonings, seasoning sauce and beaten eggs. Mix well. Have fat hot in skillet. Pour small ladleful of mixture into skillet and brown on one side, turn cake and brown on the other. Serve with spicy tomato sauce. Another good, light dish for supper sup-per fare is this omelet which combines com-bines point-saving foods with tempting tempt-ing goodness: Mashed Potato Omelet. (Serves 6) J4 cup milk 1 cup mashed potatoes 1 teaspoon onion juice 3A teaspoon salt Dash of pepper 4 eggs, separated Bacon Mix heated milk with mashed potatoes. po-tatoes. Add onion juice, salt and pepper. Mix in well beaten yolks of eggs. Fold in stiffly beaten whites. Pour into a greased frying pan and cook on top of stove until bottom is brown. Brown top under broiler. Serve with crisply fried bacon. Fruit Platter. Fresh pineapple, sliced Grapefruit in sections Peach halves Grapes, seeded or marachino cherries Small wedges of cantaloupe or other melon Cream mayonnaise Head lettuce Red apples Peel grapefruit and remove pulp by sections, then cut in half cross- wise. Arrange platter by placing plac-ing cups of let- tuce all over the J platter. Into each f cup place a slice of fresh pineapple, pineap-ple, cored and Lynn Says: Meat Memos: Extend low-point meats with breading, garnishing and fillings to make them appetizing appe-tizing and point-saving. Bacon can be dipped in beaten egg and bread crumbs, then fried and served as an appetizing meat courfce. Honeycomb or pocket tripe becomes be-comes savory when given the egg and bread crumb treatment. Serve it with broiled bacon and tomatoes for flavor contrast. Ground lamb patties take on flavor value when served with grilled fresh pineapple and tomato toma-to slices. Small shoulder roasts will stretch further when stuffed with bread, celery, parsley or onion dressing. Make plenty of rich gravy for a fill-in feature. peeled (or canned slice of pineapple.) pineap-ple.) On top place melon wedge and then grapefruit sections. Arrange Ar-range strips of red apple on top and then sprinkle with cherries or sliv ered grapes. Serve with dressing made by mixing mayonnaise or salad sal-ad dressing with sour cream anc sprinkle with chopped nuts, if de sired. Released by Western Npwsn.iDer Union. |