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SECTOR)
Afternoon quests will feel
lemonade and pretty orange
of all beverages and has kept
Green Peppers
Go with Meats
Green peppers, a popular home
garden product, give the styl to
this round steak dish.
MIDWESTERN PEPPER STEAK
-,4 cup flour -Vi
teaspoon salt i
H teaspoon pepper
, 1 pound round steak
2 tablespoons fat or drippings
2 cups sliced green pepper
Vi cup onion rings (1 medium
onion)
IV cups condensed bouillon
8 ounces long spaghetti
1 tablespoon flour
'a cup water
Combine the Y cup flour, salt
nd pepper. Dredge round steak
with flour mixture. Brown in fat
or drippings in heavy skillet. Add
green pepper and onion rings and
brown lightly. Pour bouillon over
steak. Cover skillet tightly, reduce
heat and simmer slowly until steak
is tender (about 1 hour). While
steak is cooking, cook spaghetti in
boiling salted water until tender
(sbout 15 minutes). Drain and
rinse with hot water. Arrange
spaghetti on platter. Cut steak in
to serving pieces and arrange on
top of spaghetti. Combine 1 table
spoon flour with water. Add to
bouillon and cook until thickened.
stirring constantly. Spoon gravy,
green pepper and onions over all.
Makes 4 servings. ,
Prunes Peanuts
Join ia Muffins
Nothing much equals the per
fect flavor and excellent texture
which the prune -peanut butter
team affords in these muffins.
(Serve them with fresh fruit salad
uid you'll have a fine luncheon
r supper menu.
PRUNE PEANUT BUTTER
MUFFINS
1 cup cooked prunes
N lYt cups sifted flour
V4 cup granulated sugar
2 Vi teaspoons baking powder
4i teaspoon salt
1 egg.
Va cup peanut butter
cup milk
S tablespoons melted shorten
ing Cut prunes from pits into large
pieces. Sift together flour, sugar,
baking powder and salt. Beat egg
lightly. Add peanut butter and
milk, and mix until only small
lumps of peanut butter remain.
Add shortening. Combine flour
mixture, prunes and liquid mix
ture, and stir until all of flour is
moistened. Spoon into greased
muffin pans. Bake in hot oven
(400 degrees) 20 to 25 minutes.
Serve hot.
Makes 12 to 15 muffins.
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very -welcome If they are served frosty glasses of ice cold
spice cupcakes. Lemonade remains the most thirst quenching
its popularity through many summers.". .
Lemonade and
Spiced Cakes
Welcome Food
When guests drop in put some
chairs under the largest shade tree
in your yard and then- bring out a
tray of fresh lemonade with
Orange Spice Sakes. ; Lemonade
has been one of the most popular
summer drinks for generations and
is one of the most! refreshing
coolers that you can serve. Keep
a supply of lemons on hand so
you'll be able to make up this
drink on a moment's notice. You
can count on needing approximate
ly one lemon for each tall glass
of lemonade. j
Make up a batch of the cupcakes
often because they have a won
derful spicy flavor that everyone
will love. They keep Well so you
can make them ahead of time. The
frosting is a plain butter and pow
dered sugar combination with
orange juice used to make it thin
enough to spread. Half -slices of
orange that have been cut down
the center and given a slight twist,
decorate the top and j make the
cakes more drsssy. j
ORANGE SFICE CAKES
113 cups sifted cake flour
2 teaspoons baking powder
Yx teaspoon salt ;
1 teaspoon' cinnamon
1 teaspoon allspice j
Y cup shortening f
2 cups grated orange peel
cups sugar i
1 egg !
4 cup evaporated milk
Y cup fresh orange juice
Sift flour with baking powder,
salt and spices. Cream shortening
with orange peel, adding sugar
gradually and creaming until light
and fluffy. Add egg and beat un
til well blendedV Combine milk
and orange juice. Add! flour mix
ture alternately with! liquid, be
ginning and ending with flour. Put
paper muffin cups into muffin
pans and fill each cupi two-thirds
full. Makes 13 or 14 medium cup
cakes. Bake in moderate oven
(375 degrees) for about 20 minutes
or until golden brown. (
NOODLE TOPPING j
Cheese Rabbit , is easy to make
and good to eat For; a pleasing
change, substitute that piece of
crisp toast for buttery noodles. Ar
range the noodles on a hot platter
and pour, cheese sauce over the
noodles. Top with slices of bacon.
To make the buttery noodles, cook
them in boiling salted water until
tender. Drain and rinse with hot
water. "While noodles are cooking
cook the bacon in a skillet. Use
the bacon drippings to combine
the cooked noodles and enriched
bread crumbs. I
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Corn, Olives Make
Casserole Special
Friday casserole tastes like it
has meat, but there's not a speck
in it. Pieces of chopped ripe olives
give the meat-like texture. Your
family will like it and your budget,
too.
FRIDAY TAMALE CASSEROLE
Yt cup chopped onion
Ya cup chopped green sweet
pepper
2 tablespoons olive oil
2 cups canned tomatoes
2 cups whole kernel corn
1 teaspoon salt
1 teaspoons chill powder
1 cup milk
Yt cup corn meal
2 eggs
2 (4Vi-ounce) cans chopped
ripe olives
V cup grated American cheese
uook onion ana green pepper
slowly in oil until transparent.
Add tomatoes, corn, salt and chili
powder and simmer 5 minutes,
Meanwhile, scald milk, and slow
ly stir in corn meal. Cook and
stir until thick. Stir into vege
table mixture. Beat eggs lightly,
and stir hot mixture into eggs.
Blend in olives. Turn into shal
low baking dish (about 8 inches
square), and sprinkle with cheese,
Bake in moderate oven (350 de
grees) about 45 minutes, or until
set in center. Serve at once. Serves
6.
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Creon Style
LARGE CURD
Country Style
SMALL CURD
GROCERYMANS SHELVES YIELD IDEAS
FOR ECONOMICAL FAMILY FAVORITES
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:' The canned meat counter again comes to the rescue of the summertime cook this
time it's corned beef hash. Pictured here is a platter that includes sliced corned beef hash,
browned lightly and served on a platter with candied apple wedges and a parsley gar
nish. Hot rolls accompany.
. ; MENU
j; Corned Beef Hash
Patties
Candied Apple Wedges '
Succotash
Scones -Fresh
Pineapple Chunks
Refrigerator Cookies
Iced Tea; Milk
Once was a time when canned
meats were far from economy
buys, but now, not only is the as
sortment large and interesting, it
is a matter of saving to make se
lections from the shelves.
One of the most purchased of
all canned meats is corned beef
hash, i which has a wide variety
of possibilities, is inexpensive and
popular in most famines.
For the simplest of dishes do
this: Remove both ends of the
corned beef hash can, then care
fully push out the meat roll and
cut It Into uniiorm slices. Next,
place' the' slices in a frying-pan
with a little fat and heat them
on one side until brown, then turn
and brown them on the second
side, j
For a lunch or dinner treat you
might serve the patties with can
died apple wedges or apple rings.
Green beans or succotash could
be your vegetable. And for dessert
you might have fresh pineapple
chunks with refrigerator cookies.
Pineapple also is grand served
In the main course with the corned
beef hash. Heat rings right along
with the meat. Canned pear halves
or peach halves are other delicious
accompaniments.
i STUFF PEPPERS
Here's another use for canned
corned beef hash. Use it for stuff
ing green peppers. Combine the
corned beef hash (for medium
peppers you'll need two 12-ounce
cans) with 1 tablespoon of chop
ped onion and 1 No. 1 can of
tomato puree. Prepare the peppers
by washing them, then removing
the seeds and cutting off the stem
ends. Parboil the peppers about 8
minutes in boiling salt water.
Then stuff the meat mixture into
them and place in a baking dish.
Pour hot water to a depth of
inch in the dish and bake the pep
pers in a moderate oven (350)
for 20 or 30 minutes. This recipe
can easily be ! halved for four
servings, using One can of corned
beef hash.
Big, firm tomatoes are another
0M
choice j for stuffing with corned
beef hash. In this case, use the
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beef hash. Season it with a bit of
m in $am sioi
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salt, then stuff in the tomatoes,
nrinkl with crated cheese and
bake in a moderate oven for about
I 30 minutes.
SHORT CUT TO
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