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By NANCY CRAIG • RADIO MIRROR FOOD COUNSELOR
Heard at 1:15 P.M. EST, Mon.-Fri., on ABC. (Recipes tested by the Macfadden Kitchen)
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It's such a pleasant evening when Aunt Sue drops in for dinner! And at our house relatives drop in quite often. They love to see the children. So I must be careful to keep the budget balanced. I take full advantage of the fact that fish is popular and economical in the month of March and an extra special sauce turns food — even the simplest — into company fare.
Try serving a few simple canapes with a soothing hot tea punch just before dinner. It will create a party mood! It's a treat the children can enjoy, and a little luxury for the ' grown-ups. Here are my favorite menu ideas for windy March evenings.
SPRING GARDEN CANAPES
Cut out rounds of bread with a biscuit cutter about 2" in diameter. Spread each round with mayonnaise. Cut radishes cross-wise in thin slices. Arrange slices around outer edge of bread. Top with a thin slice of cucumber. Garnish with a thin slice of stuffed olive or a sprig of parsley.
SHRIMP CANAPES
"Work with a spoon until soft:
V?. cup butter 1 teaspoon lemon juice
3 tablespoons horse radish sauce
Spread on crackers or toast rounds. Top each with a cooked or canned shrimp. Garnish with a border of finely chopped parsley.
HOT TEA PUNCH
Makes 10 cups
Pour:
5 cups boiling water Over:
4 tablespoons tea
2 tablespoons whole cloves Allow to stand 5 minutes.
Strain.
Add:
1 cup orange juice,
strained Vi cup lemon juice,
strained % cup honey 3 cups boiling water
Stir until ingredients blend. Serve hot, garnished with lemon slices.
STUFFED EGGPLANT
Makes 4-5 servings
Wash 1 large eggplant well. Cover with boiling
water.
Simmer gently 10-15 minutes. Drain. Cut in half lengthwise. Scoop out center pulp leaving a W shell. Chop pulp.
Combine: lYz cups cooked rice 1 can condensed mushroom soup
Add to chopped pulp.
Fill cavity in each half of egg plant.
1 teaspoon salt Vi teaspoon pepper
Mix: V2 cup bread crumbs with
2 tablespoons melted butter
Stir until crumbs are moistened. Sprinkle over top of eggplant. Place on a baking sheet in a moderate oven (350 F.) 15 minutes.
BROILED TOMATOES
Makes 6 servings
Wash well 3 large tomatoes.
Cut in half crosswise and place on a broiler pan. Season each half with: salt, pepper, oregano. Pour 1 teaspoon oil over each. Place under broiler and cook 3-5 minutes or until lightly browned.
SPECIAL BAKED POTATOES
Makes 6 servings
Scrub until clean: 6 medium sized potatoes.
Bake in a hot oven (425°F.) 45 minutes. Cut off a slice straight across the top of each potato. Scoop out potato, reserving shells and mash. Season.
Heat: V\ cup butter
Y2 cup milk
Add to mashed potatoes. Beat until light and fluffy. Fill shells. Make a slight grove in the center of filled potatoes and fill each with: 1% tablespoons flaked salmon. (Continued on page 85)
RADIO MIRROR FOR BETTER LIVING
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