Show at F spring luncheons now that spring housecleaning house cleaning is over and we are proud of our shining and span homes its time to return obligations for luncheons which have piled up within the last several 50 weeks there is 0 A truly no season during which its more fun to en bertain than these lusciously warm days when garden foods are plentiful if you want to carry luncheons off successfully plan light in season foods use sufficient fruits and vegetables to keep the menu seasonal and let your table decorations carry out the theme lamb chops and chicken asparagus and strawberries and a few other foods are reigning favorites around them you can build a luncheon menu that will be both eye appealing and tasty plan to do 0 most of the cooking ahead of time so you wont be ruffled by the time the guests begin to come in if you want to serve a nice meat dish you might like to start off with a stuffed lamb chop follow it with a tomato aspic or tossed salad and asparagus then top off with strawberries and cream stuffed lamb chops 4 double thick lamb chops 2 canned peaches 1 cup crushed pineapple vt sup cup soft bread crumbs ya y cup butter or substitute brown lamb chops in skillet on both sides toss together finely chopped peaches pineapple bread crumbs and butter pile on top of of chops which have been placed in a casserole bake in a moderate degree oven for 20 minutes asparagus Vinal vinaigrette grette serves 4 3 tablespoons vinegar I 1 teaspoon salt vi teaspoon paprika vt 2 cup salad oil I 1 tablespoon minced parsley 1 tablespoon chopped pickle 1 tablespoon minced chives I 1 bunch asparagus 1 I 1 pound combine seasonings add vinegar and salad oil beat until thick and smooth add remaining ingredients and let stand tor for hour clean asparagus and cook in boiling salted water until tender heat sauce and serve over asparagus A luxury luncheon tor for special guests uses both chicken and ham in the main dish however you can keep the rest of the luncheon cost down by serving simply a tossed salad and a rhubarb compote for dessert chicken deluxe serves 4 4 thick slices ham 4 breasts of chicken cooked A 4 tablespoons melted butter 4 tablespoons flour 2 cups rich chicken stock and milk combined I 1 teaspoon salt J I 1 teaspoon pepper whole sauteed mushrooms arrange breast of chicken on top osbarn of ham slices melt butter blend in flour and seasonings then add chicken I 1 stock and milk cook until thick and smooth cover chicken and ham with sauce and top with mushrooms LYNN CHAMBERS MENU stuffed lamb chops fresh peas in cream lettuce with bacon dressing hot biscuits strawberry jam chocolate chip ice cream beverage recipe given rhubarb compote serves 4 to 6 4 cups cubed rhubarb I 1 cup sugar teaspoon nutmeg ya 1 I teaspoon cinnamon 2 whole cloves juice pulp and grated rind of I 1 orange combine all ingredients and place in baking dish cover and bake as in a moderate degree oven for 40 minutes or until rhubarb is a I 1 tender serve warm or cold with cream and crisp cookies A more economical luncheon but one just as pretty consists 0 of f this salad loaf done with aspic an and d crabmeat crab meat this is delicious served with hot biscuits and topped off with pineapple sherbet with fresh strawberry sauce crabmeat Crab meat party salad serves 6 part 1 I aspic 2 tablespoons gelati gelatin rt vi cup cop cold water 2 cup shot consomme 2 tablespoons lemon juice 14 teaspoon white pepper ya teaspoon celery salt soften gelatin in cold water add not hot consomme lemon juice white pepper and celery salt stir until dissolved pour into an avs 8 by 4 by 21 2 inch loaf pan enough of the aspic to make Vs inch deep chill until firm place a smaller loaf pan or container within the 8 inch loaf pan anchor firmly with weights or tie in place pour remaining aspic in the space between the two pans chill until firm remove inner pan by loosening aspic with a small knife chill for 10 minutes and fill center with the following part n H crabmeat Crab meat ineat filling I 1 tablespoon gelatin 2 tablespoon cold water VL cup cream or top milk va cup real mayonnaise 2 tablespoons lemon juice teaspoon salt I 1 tablespoon onion minced iya vt cups crabmeat crab meat flaked I 1 cup celery chopped fine vf 4 cup parsley chopped fine tomato slices watercress soften gelatin in cold water add cream and heat over hot water until gelatin is dissolved add real mayonnaise on naise lemon juice salt and onion add crabmeat crab meat celery parsley and mayonnaise to gelatin pour into center of aspic mold and chill until firm and garnish with slices of tomato and watercress serve with additional mayonnaise variation pour aspic into ring mold and crabmeat crab meat mixture into a smaller mold to fit in center of ring mold or use chicken or tuna in place of crabmeat crab meat filling LYNN SAYS add imagination to serving garden vegetables asparagus takes on extra glamour when served with a white sauce crowned with grated hard cooked eggs green beans take on a southern note if they are served with chili sauce sauce seasoned with salt and nd a bit of oil to facilitate blending released by western newspaper union |