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Cream Vegetables With Noodles
- Browned noodles put creamed . Ya ' cup enriched margarine and
vegetables into the gourmet class sprinkle with paprika. Bake in a
in this recipe: Ivery hot oven (450 dee.) 30 to
VEGETABLES WITH NOODLES I?; n"?S?!!i?.alis
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1
Dried prunes, a versatile fruit, go well with meats, especially lamb. Here the meal is cooked together in foil-an inter
estinq meal in one dish. First arrange lamb chops, green pepper, onion, carrot and prunes on a layer of uncooked rice. Wrap
un and bake for l'a hours. , At nqht is the trnisnea aisn, careiuuy remuvcu iiwm iwm
-uhrV A -i
Small oranges make a suitable accompaniment to ham. Here a skinless, shankless ham
which may be purchased fully cooked or cook-before-eaten style. The fat is scored half an
hour before it's done, and given a coating of brown sugar. Orange garnish tafces a sliver of
rnA in tli rantr fftr vtra color. I- - ' '
HIU HI ' ' w i w m
. 1 8-oz. package fine noodles
cup margarine
Paprika -v (
T 12-oz. package frozen succo
tash 1 smalt onion (3 to 4 table
spoons), minced
2 tablespoons flour
V teaspoon salt
Y teaspoon pepper
Vt cups milk - ,
. H cup grated American
cheese, firmly packed
4 hard-cooked eggs -
Cook noodles according to di
rections on package. Dram.
Place in a baking pan, dot with
rections on package. Drain. Set
aside. In a large saucepan" saute
onion in remaining cup mar
garine until golden. Blend in
flour, salt and pepper. Gradu
ally add milk and cheese and
cook, stirring constantly, until
smooth and thickened. Add veg
etables and hard-cooked eggs.
Heat through and. serve with
noodles. Yield: 4 generous servings.
Any chest drawers sticking?
Use brown soap or wax on the
runners.
TOSSED HIGH ,
NA hot lima bean salad served
with franks makes especially good
eating on a warm day. Toss the
cooked large dry limas with a
hot bacon dressing, top with
Ihunks of frankfurters and bake
in a moderate oven to heat the
salad and brown the franks. A
little dill seed in the salad adds
a nice touch. -
FOWL AND FRUIT
Oven or spit barbecued chicken
served with ice-cold spiced canned
cling peaches is delicious fart.
Buy the peaches already spiced ar
heat a -.few whole slices and a
little vinegar with the peach syrup
and a little vinegar with the peach
syrup and let the tender peach
halves soak in the flavor for 24
hours. 5 f . , ..
Crisp
and
are
t,.-iinr-J, 1
3
Tart Fruits
Contrast Pleasantly
With Meat in Menus
By MAXINE BUKEN
SUtesmaa Woman's Editor
The use of fruit in the main course with meat often makes
the meal a success. There's such a variety of fruit fromwhich
to choose any day of the year. Oranges, apples and dried fruits
available at any time of year, ana seasonawe jtuiu wm
give a Dlt Ot inieresi wnen iney are on iue
market Canned pineapple, peaches and apri
cots, fruits well known for their goodness,
are always found at the store. . ;
Pictured - on this page are aeveral sug
gestions for. using fruit in. the main course.-
The lamb bundles are novel, and good for
regular indoor meals, but extra good for patio
dinners. Oranges, as pictured too, are well
known accompaniments to hanC
Pork and apples, another old favorite
pair, id our. suggested recipe goes with corn
an1 is cooked in a skillet
The lamb diner' needs hardly any preparation at all and
raw ingredients a lamb chop, 4 prunes, onion half, quar
tered carrot, green pepper ring and rice with a half cup to
mato juice is an aluminum foil bundle. Place in a shallow
baking pan and put in a slow oven to bake. An hour and a half
later, unwrap the "Lamb Bundles" and dinner is ready to"
serve. Complete your menu with a salad and a dessert
'lamb bundles
1 cup rice - . 4 green sweet pepper rings
Salt " ; . 4 carrots
Pepper . ' 16 prunes
4 lamb chops 2 cups tomato juice
2 medium-sued onions '. ;
Grei.se center o; 4 aluminum foil squares, and place cup
rice on each. Sprinkle with salt and pepper. Top with chop,
ialf onion, green pepper ring, a quartered carrot and 4 prunes,
sprinkling each layer with salt and pepper. Fold foil up around
food and pour cup tomato juice in each "bundle". Pinch
foil together well to seal' Place on shallow baking pan. Bake In
Slew oven (300 degrees) 1 hours. Serves 4.
r POKE CHOP SKILLET MEAL
4 loia pork chops v cup water :.
1 teaspoon monosodium . 4 r 2 cans 12-oz. each corn)
gluUmate : 4 -4 thick, nnpeeled apple rings
Salt and pepper ,.. Cinnamonn-sugar.
- ' Sprinkle chops with Vt teaspoon monosodium glutamate,
salt and pepper. Brown slowly in their Jwn fat in skillet, turn
ing to brown both sides. Add V cup water to pan; cover; sim
mer 30 minutes. Remove from skilleU Pour corn into skillet
without draining. Season to taste with salt, pepper and remain
ing" teaspoon monosodium glutamate. Place chops on corn.
'Top each chop with, apple ring dusted with cinnamon sugar.
Cover; cook 10 minutes or until ringh ire tender. Makes 4 serv
ings. -; ' '
- Pineappde' famous as a meat accompaniment Cuber pine-.
- PPl goes into spareribs sweet and sour, bakes with lamb or
Kitchen Knives
Easy to Keep
In Razor Form
' - .- - Is-
Keeping a kitchen knife sharp is
one of the homemaker's toughest
problems. ' ;
5o says furiey A. crandeii, an
authority on the subject of Knives
and how to keep 'em 6harp. But he
says it can be made easy if we
take a tip from the barber and
butcher who depend on sharp
knives for a living.
: This may account 1 for the fact
that knife-sharpening is considered
a. task only for the professional. I
The best method, say Crandell,
is -the old-fashioned . whetting
operation, despite all i the knife
sharpening gadgets yet devised.
He demonstrates a new silicone
carbide sharpening stone, li is
used on a knife blade in the man
ner of whittling on a stick.
The wood-backed stone is pad
dled across the blade of the knife
in a whetting motion with the right
hand, while holding the knife with
the left. The operation is repeated
on the other side of the blade by
changing hands with tools. Two
or three whettings and the job is
done. j :
Crandell says when a dull knife
is- sharpened with trie stoneUiny
serrations invisible to the eye" are
returned to their normal- straight
position, putting a keen edge on
the blade.
" The habit of sharpening cutlery
once a week or even once a month
sives 'greater satisfaction when
there are meat-carving jobs to do.
Layered Dish ; .
Meatless Recipe
Golden layers of cooked corn
meal and grated cheese contrast
with a wonderful tasting chili mix
ture hist full of ripe olives. There
are hundreds of excellent combina
tions for meatless casseroles but
one of the best is found in this
Olive Chili Pie.
OLIVE CHILI PIE
1 cup ripe olives
2 cups cooked pink or red beans
H cup finely cut onion
1 minced clove garlic ,
cup tomato sauce
cup cooking oil
i? teaspoon salt ,
1 tablespoon chili powder
1 tablespoon flour
i cup water
i cup grated American cheese
2'i cups water -
2 tablespoons cooking oil
74 teaspoon salt
i cup yellow corn meal
Vi cup grated American cheese
Filling: Cut olives ,in large
pieces, combine Deans, onion, gar
lic, tomato sauce, cooking ou and
S2lt Brink to boil, stirring con
tinuously. Mix chili powder, flour
and water to a paste, and stir into
hot mixture. Remove from heat
and blend in cheese and olives.
Combine water, oil and salt, and
heat to boiling. Slowly stir in corn
meal. Cook over boding water
about 10 minutes. Cool slightly.
casserole or baking pan with part Anu SlriA
of corn meal mixture. Add half
of olive mixture, another layer of
corn meal and remainder of olive
mixture. Top with layer of corn
meal and cheese. Bake in hot oven
(400 degrees F.) 15 minutes.
Serves 4 to 6.
Fruity Pudding
Finale for Meal
Some of the best desserts center
around fruits, honey peach pud
dins makes canned peaches the
center of attraction, j Nothing could
be more simple than this good-
ta ng pudding calling for only
five ingredients. Why not reach
for that can of cling peaches, now,
ana make this easn dessert for
dinne- tonight? i
HONEY PEACH PUDDING
1 (No. can cling peach
. halves i
1 cup fine graham cracker
crumbs
i sui' honey
Vi teaspoon salt
4 eggs i
Table cream !
Drain peaches. Sieve 4 to
halve' to make 1 cup pulp. Place
remaining halves iin bottom of
lightly greased casserole. To pre
pare crumbs, roll graham crackers
fine. Add to peach pulp with
honey and salt. Beat eggs well
and stir into peach pulp mixture.
Pour over remaining peach halves
in casserole.. Bake in moderate
oven (330 degrees! about 1 hour
and IS minutes. Serve warm with
cream Makes 6 to S servings.
JUST RIGHT.
" Dentists recommend that des
serts for small children be simple
and not too sweet A dish of
cooked prunes or a handful of rai
sins are perfect However," a rai
sin rice custard or prune whip are
excellent too and not much more
work to prepare.
of New
Toastwich Good
. Want to take sides over this new
devile cheese toastwich? Vote
for the deviled ham and American
cheese fining, on the inside, or
for its golden brown outside coat
ing. Make sandwiches, spreading
one slice with deviled ham and
include a slice of American cheese
for the filling. Dip each sandwich
into a mixture of beaten eggs and
milk, allow two i tablespoons of
milk for each egg. Brown coated
sandwich on both sides in small
amount of hot shortening in
skillet ;
decorates the top of a baked ham. The fruit makes contrasts
in texture, flavor and color, adding a touch to otherwott or-,
canary meat servings.
Here's a fabulous new Summer Dessert!
Cool, Cool Danish. He
So easy to make with creamy -light SPRY!
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for Flaky, Tender Piecrust:
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3 takttssMBS ktiiisi vatar
1 tiisatti Bilk
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Put Spry in medium-sized bowl, add boiling water
and milk. Break up shortening with fork, tilt
bowl, then with croes-the-bowl strokes, whip until
mixture is smooth and thick like whipped cream.
Sift flour and salt onto Spry mixture. Stir with
round-the-bowl strokes into a dough that clings
together and "cleans" the bowl. Work dough into
a smooth round, roll between 12" squares of
waxed paper into a circle W thick. Fit pastry
into a 9" pie pan, prick, flute rim. Bake in very
hot oven (450F.) 14-19 minutes. Cool.
Spry "Water-Whip" pastry is the easy-to-mii,
eery-to-roll kind! Why? Because Spry is pure all
vegetable shortening, homogenized to that just
right, easy-blending goodness. So you never fail to
get the tender, flaky kind' of piecrust that fairly
melts in your mouth. Spry makes the difference!
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for Cool Danish Pie Filling :
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Add package "Junket" Danish Dessert to water
boil just one minute. Cool at room temperature
until lukewarm. Meanwhile cream the cheese
with wooden spoon, add sugar, salt, vanilla, and
mix welL Fold whipped cream into cheese mixture
and spread on bottom and sides of cooled baked .
pie shell. (Reserve about one-fourth for garnish.)
Fold strawberries into cooled Danish Dessert and
spoon into cbeeae-lioed pi shell. Chill in refrig
erator till set (3-4 hours). Garnish with border of
cheese mixture.
1 This new 2-step Danish Pie is a wonderful "hot
weather"dessert Naturally... because Spry makes
just about everything you cook taste better!
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Save riidPiniey on Spry aiid
try this easy new recipe!
Take this Valuable Coupon
to your Grocer TODAY!