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Show ' UOUS-aOLD Bp Thrifty Lunches Use Vegetables, Noodles, Macaroni t A J f vs v- x i v t Lynn Chambers' Point-Saving Mono Baked Potato Stuffed with Shrimp Stewed Tomatoes Grapefruit Salad Hot Biscuits Orange Chiffon Pi , Beverage Recipe given. cold water run over It. In the meantime, mean-time, heat the butter and brown the onion. Blend in flour and soup stock, stirring until smooth and cook until thickened. Add tomatoes, strained, and let simmer 20 minutes. Add mushrooms, season with salt and cayenne pepper. Heat through, add parsley, place on platter and sprinkle sprin-kle cheese over top. Spaghetti. (Serves 6) 'A pound spaghetti 2 quarts boiling water 2 teaspoons salt 1 can tomato liquid 2 cloves garlic, cut fine 4 bay leaves teaspoon peppercorns Salt to taste & cup oil 34 cup grated Parmesan cheese Boil spaghetti in water to which salt has been added. Drain a can Potatoes are easily creamed tf they are cooked first, seasoned with onion and then blended together with smooth, tasty sour cream. When points are low and luncheon Dresents itsplf. most nf us arp in a quandary. Are there foods to serve that are point-free and appetizing? ap-petizing? Yes, there are, and I'm giving you several sugges- ' of tomatoes and place aside the liquid with garlic, bay leaves, peppercorns pep-percorns and oiL Cook until well seasoned, then pour over cooked snaehetti which tions today which will make luncheons lunch-eons an easy matter to prepare. I'd suggest that you make use of as many soups as possible for this mid-day meal. Use canned or dehydrated de-hydrated soups, if you're rushed for time. If you have bits of leftover vegetables, puree or dice them fine and add to a thin white sauce. Hearty sandwiches go well with soups. You'll like cottage cheese, liver sausage, eggs and peanut butter but-ter combinations. A bit of crunchy celery will provide vitamins and minerals or crispy salads will add texture contrast to the bowl of soup and sandwich luncheon. If the men folk come home for lunch and expect heartier fare, there Is the macaroni family which you can put to good use. Use fresh or home-canned vegetables for flavor and color contrast with spaghetti, noodles and macaroni, add a well-seasoned well-seasoned sauce, and luncheon is all ready to be served. This noodle platter with vegetables vegeta-bles sells itself as soon as it arrives at the table: Egg Noodles With Baked Onions and Lima Beans. (Serves 6) 1 S-ounce package of egg noodlea 8 to 10 small onions 1 can condensed tomato soup 2 cups lima beans, fresh cooked or canned H cup diced or grated American cheese 3 tablespoons drippings Salt and pepper to taste Parboil onions until tender, about 20 minutes. Arrange in shallow bak- has been drained, washed and warmed. Serve sprinkled with grated grat-ed cheese. An unusual but delicious combination combina-tion is this one which uses baked , potato with shrimps: Baked Potato Stuffed With Shrimp. (Serves 4) 1 cup cooked or canned shrimp, cleaned 2 large baked potatoea 1 tablespoon butter 34 teaspoon salt Dash of pepper cup milk 1 teaspoon minced onion 1 teaspoon finely minced parsley Clean shrimp. Cut hot baked potato po-tato in halves lengthwise; scoop out insides. Mash; add butter, salt, pepper and milk. Beat well. Add onion, parsley and shrimp. Refill shells; bake in a hot oven at 450 degrees de-grees 5 to 8 minutes until lightly browned. When potatoes are creamed, they are extraordinarily nutritious. In this case, sour cream is used in place of white sauce, and it's a captivating cap-tivating combination: Quick Creamed Potatoes. (Serves 6 to 8) 2 cups Idaho potatoes, diced 1 small onion, cut fine 3 or 4 tablespoons thick sour cream Salt and pepper to taste Place diced potatoes and onion Into a heavy skillet. Add enough water to cover the bottom of the pan, about hi inch deep. Cover tightly tight-ly and cook until potatoes are tender ten-der but not mushy. The water should be nearly all evaporated by this time. Add the sour cream and stir constantly until well blended. Season Sea-son with salt and pepper and serve at once. ing aisn ana cover cov-er with tomato soup that has been diluted. Add cheese. Bake in a moderately hot oven until soup is thoroughly heated and cheese melted. melt-ed. Cook egg noodles noo-dles in boiling , t ' A saitea water unui tender. Drain; add drippings and arrange on serving platter. Place baked onions around the mound of noodles and serve with tomato-cheese tomato-cheese sauce. Buttered lima beans are a colorful, tasty addition. Macaroni and mushrooms are the basis for this flavorful dish: Macaroni and Mushrooms. (Serves 6) lA pound boiled macaroni 1 tablespoon butter or substitute I 1 small onion, cut fine 1 teaspoon flour ! 1 cup beef or chicken soup 1 pint stewed tomatoes I tablespoon dried mushrooms, soaked and heated Salt and cayenne pepper 1 teaspoon parsley, chopped 3 tablespoons grated American or Parmesan cheese After macaroni has boiled in salted salt-ed water, place in colander and let An easy-to-prepare meat dish with noodles uses as vegetables onions and lima beans. A tomato-cheese sauce adds nourishment and flavor. Potatoes are again highlighted, this time with salmon in a casserole: Scalloped Salmon and Potatoes. (Serves 6) Vi pound salmon, steamed and fluked 3 medium-sized potatoes teaspoon sliced onion 4 tablespoons flour Salt and pepper 2 cups milk Arrange layer of potatoes in greased casserole. Add half the salmon, onion, flour, salt and popper. pop-per. Make another layer of potatoes; pota-toes; add remaining salmon, onion, flour, salt and pepper. Cover with remaining potatoes. Pour on milk, and bake in a moderate oven at 350 degrees for 1V hours. Crt your sUK'ir-snvmx mripos Inn,, Mixm Lynn Cluimhnr hy writmft In h,-t in rare of H vxtrm Nt-wsfmprr I twin, 210 South Ih-ifthiint's Strvrt, Chirut, (,, III. fltvue cnd a xtamppfl, K f ml-drrscd ml-drrscd rnvclnpr for your r;; Relcaned by Western Newspaper Urucn. Lynn Says: Clothes Tips: To make clothes easy to iron, make sure the board is well padded with cloHh and have the cover stretched tightly over it. To keep clothes from freezing to the line, dip a cloth in a strong solution of salt and water end wipe line with it. Also, add a little salt to the last rinsing water for clothes. To remove chewing gum from clothes, place the garments in the refrigerator and chill thoroughly. Then it scrapes off easily with a knife. To remove grass stains from clothing, sponge with ammonia and water before washing. |