Roanoke Rapids daily herald., 1948-10-07

at loc. h., LON Lamb Chops at
19c., and Square Cut Shoulder Of
Lamb Roast at &c. Obviously the
best buy" is the Square Cut Shout
der. Roast it with plenty Of sauce,
add generous amount Of spaghetti,
and that three pound roast will
yield enough for dinner, with left
overs for lunch as bonus.
SUNDAYS DINNER
Tossed Salad Corn Sticks
Lamb Roast, Spaghetti and
Egg Plant
Apple Meringue Custard Sauce
Coffee or Tea Milk (Children)
All Measurements Are Lsvsi
Recipes Serve four
Lamb Roast, Spaghetti and
Egg Plant
Order square cut roast OF lamb
weighing about 3 lbs. Remove ex-
cess fat Cut missions in the lamb
and stick in l section peeled garlic,
cut in sivers. Dust the meat with
salt and pepper and place in \ hot
oven, $50 F. When beginning to
brown, reduce the heat to $50 F.
Meanwhile chop together medium
sized onions and u a large sweet
green pepper; add l small chilli
pepper and l,(No, 2l14) can toma-
toes. Pour around the roasting
lamb; and roast from / 4 to 2 hrs,
or until very tender. Basic every Is
min. with the sauce.
Next, cook 1 lb. spaghetti in boil
ing sailed water until barely tender.
Meantime, peel l medium-sized egg
plant; cut it lengthwise in u in.
strips, dust with salt and pepper,
and fry in hot oil or vegetable fat
about 3 min. on each side. or until
light brown and tender. To serve,
place the lamb in the center Of a
large. deep platter. Add the cooked
spaghetti to the tomato sauce, and
pour this around. Place the egg
plant on top Of the spaghetti, and
dust with grated cheese.
Apple Meringue
Nearly fill individual baking
dishes with rich apple sauce, stewed,
baked or canned, Top with me
,ringue, leaving u in. space around
the edge, and bake Is min., or until
light brown in slow oven, 325 F.
Pour little custard sauce around
the edge.
Canned Salmon 4 Good Buy
Read through the following menu.
The main dish is croquettes, based
on half pound can Of salmon, all
edible. Not a bit is wasted. Even the
liquid from the can is used. To be
sure the meal is substantial enough,
we have used filling bean soup As
the first course, and 4 deep dish
plum pie for dessert.
IoMoRRoWs DINNER
Bean Soup Croutons
Salmon Croquettes with Sauce
hISeil cas-
Whipped Potatoes Cole Slaw
Deep Dish Plum Pie
Coffee or Tea Milk (Children)
Salmon Croquettes
Open y lb. can salmon; drain of
and reserve the juice. Mince or put
the fish through the mediums
blade of the chopper. Add Y e.
cooked rice, z c. salmon-white sauce,
4 tsp. tabasco sauce, "a tbsp. lemon
juice and "a tsp. salt. The mixture
will be quite soft. Cool, and shape
into balls containing l tbsp. each.
Dust with -four, then roll in / egg
white Tor 4 tbsp. dry skim milk :,
beaten with 4 c. cold water. Roll in
fine dry bread crumbs. Fry in fat at
least 3 in. deep, pre-heated until it
will brown a bit Of bread in 20 sec.
Salmon White-Sauce: Turn the
liquid from the can Of salmon into
measuring cup. Add enough milk
to make Y C. Melt 2 tbsp. butter or
margarine. Stir in 6 tbsp. -four, 4
tsp. salt, u tsp. pepper and u tbsp.
lemon juice if convenient. Gradually
stir in the milk. Be sure the sauce
thickens with each addition Of liquid
before adding more. Bring to boil
ing point; when bubbhng hard all
over. use as directed.
TRICK or THE CHEF
To make can of bean soup really
enough to serve four persons, dilute
with water as directed; then add /
(8 oz.) can tomato sauce, Y {.
chopped sauteed onion, and Il tbsp.
wine vinegar to bring up the flavor.
Food for Thought
Leftover chicken will 60 a long