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PERHAPS you have a friend who on a modest income serves meals that are the envy of everyone who knows her, and manages with so little fuss and flurry that even such emergencies as delayed dinner hours and unexpected guests find her serene and gracious. Such women are envied by some and praised by others for their skill in homemaking. Almost no one stops to consider that what seems like a magical secret is no secret at all. It is simply the result of careful planning and dependable recipes. "Accordion recipes," I once heard them called, and it is an apt term because they are suitable for serving a few people but can be extended with salads, simple desserts, fruit or cheese to satisfy a greater number. This month's recipes are of the "accordion" variety. Many can be prepared in the morning and reheated for the evening meal. This means, of course, that they will not deteriorate if dinner must be served later than planned. Any one of them will win instant praise from the gourmets in your life.
Manhattan Clani Chowder
% pound salt pork, diced 1 large onion, chopped 1 cup sliced carrots 1 cup diced potatoes
1 cup chopped celery
3 cups (No. 21/2 can) stewed tomatoes 3 cups water
2 teaspoons salt % teaspoon pepper
2 cups minced clams
Cook pork over low heat in a large kettle until lightly browned. Add onion and cook until tender. Add remaining vegetables, water and seasonings, cover and cook over medium heat for 1 hour. Add clams and bring to boil. Makes 6 servings.
Brunswick Stew
1 (4 to 5 pound) fowl, cut up 1 teaspoon salt Dash of pepper
By
KATE SMITH
RADIO MIRROR
FOOD COUNSELOR
Listen to Kate Smith Speaks, heard Monday through Friday at 12 Noon, EST, on Mutual network stations.
IV^ quarts water
1 medium onion, sliced
% cup sliced fresh or canned okra 2V2 cups tomatoes
2 cups cooked lima beans IVa cups kernel corn
V2 cup fine bread crumbs
Cook chicken in water with salt and pepper until tender. Remove meat from bones and save the stock. Cut the meat into 2-inch pieces. Combine chicken stock with vegetables and cook until vegetables are tender. Add the bread crumbs and cook for 10 minutes longer. Serve in soup bowls. Makes 6 servings.
Mexican Bean Soup
V2 cup dried pea beans
3 cups cold water
1 large onion, minced
1 cup chopped celery V2 cup chopped cabbage
2 tablespoons drippings 1 cup canned tomatoes
2y2 teaspoons salt 1/4 teaspoon pepper V2 cup uncooked elbow macaroni Parmesan cheese
Let beans stand in water overnight. Add enough water the following morning to cover beans and cook until tender, 1% to 2 hours. Cook onions, celery and cabbage in hot drippings, over low heat, until soft. Add to beans with tomatoes and seasonings. Cover and simmer for 30 minutes. Add macaroni and {Continued on page 74)
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Steamiug, savory — and stretchable — chowder is a quick-meal star.
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