Evening star., 1960-01-14

Two birds cook quickly os one.
Roast Chickens Brazil Nut Stufing
Sweet Potatoes Asparagus Tomato Aspic
Coffee Ice Cream NeSSelrode Sauce
Brazil Nut stufRng
y cup butter or margarine cups lightly packed
u cup finely chopped onion bread cubes
cup diced celery with 2 teaspoon Accent
u cup chopped Brazil nuts "a teaspoon poultry
can sliced mushrooms seasoning
Melt butter in skillet Add onion celery and Brazil
nuts; cook until onion is tender but brown Drain
mushrooms liquid and heat Sprinkle bread crumbs
with Accent salt and poultry seasoning Add butter mix
ture Add drained mushrooms and lightly with fork
until we'll mixed. Stuff chickens lightly. Sufficient for
broiler-fryer chickens
Smoked Tongue Parsley Potatoes
CTeamed Spinach Buttered BeetS
Baked Apples
Creamed Spinach
! pound spinach Salt and pepper to taste
3 to strips bacon tablespoons butter
Glove garlic minced tablespoons -four
medium onion l CUP milk
Boil spinach not too we'll done Wash in cold water
squeeze dry and chop fine Grind saute grind
onion and add to bacon with garlic, salt and pepper
Saute until all moisture is Make medium white
with butter -four and milk. Add chopped spinach
bacon and onion and bring to a slow boil Serves four
Sweet-Sour Pork Rice
Peas Mtred Green Salad
Caramel Cake Pudding
Sweet-Sour Pork
pound lean pork shoulder, slices canned pineapple
cut in l2-inch cubes tablespoons cornstarch
2 tablespoons fat "a cup sugar
Salt, pepper "a cup vinegar
l cup bouillon teaspoons soy sauce
2 medium green peppers p cup pineapple sirup
3 tablespoons chopped onion 4 cups cooked rice
Brown pork cubes in hot fat. Sprinkle with salt and
As minutes. Add peppers cut into 1-inch pieces
onion and pineapple slices cut into eighths. Cook
other 10 minutes. Blend cornsarch with sugar. vinegar
and pineapple sirup and add to mixture Stir
constantly until thickened. Cook longer
taste for seasoning. Serve with rice. Four servings
Stlotn Steak Frozen French Fries
YeloD Squash EndUe Salad
Frutted Orange Partait Coffee
Fruited Orange Parfait
snPeopa snR oFanss gF sqP RRtes R2 w'eF
vanilla pudding package quck-frozen
/ envelope low-calorie strawberries
orange gelatin raspberries, thawed
hs teaspoon salt
Combine juice and pudding mix in small saucepan,
stirring until well blended. Cook and stir until mixture
comes to boil Remove from heat Dissolve gelatin in hot
water. Combine with pudding mixture and chill until
mixture thickens Pour into freezing tray Freeze until
ice crystals form around edge and thick in center
to chilled bowl and beat with egg beater until
smooth. Beat whites until stiff peaks form Fold into
pudding Layer in parait glasses alternating pudding mix
ure and fruit Freeze until firm Makes six eight parfas
THURSDAY
Veal ScdEopint Noodles
RutubdgGS De Lure Green Beans
Cheese Cake
Rutabagas De Luxe
tablespoons butter "a teaspoon pepper
u cup chopped onion Dash paprika
cups mashed rutabagas Dash nutmeg
u teaspoon salt 2 egg yoks
l12 tablespoons sugar 2 egg whites
Melt butter in skillet Add onion and cook until lightly
golden Add rutabagaS, stir well, and with salt
pepper sugar, paprika and nutmeg. Cool slightly. Add
beaten egg yolks and fold in sty beaten whites Pour
into creased baking dish and bake at 37 degrees for 20 to
rs minutes Six to eight servings BY "Vi"
(