Evening star., 1960-03-31

Soioo mooe Ion9y WIN oiue cheeSe
Pot Roast of Beef Crazy Brown Potatoes
Onions Carrots Special Salad
Caramel Nut Sundae
Special Salad
package paSaa,s lemOn-havOred tablespoon vinegar
cup hot water cup finely chopped
y cup cold water cabbage
q cup mayonnase "a cup minced green
"a crumbed Danish pepper
Os pscvs bo .t.r cup cup graf srated carrots
naise, cheese vinegar and salt Blend well with rotary
beater mix at low speed electric blender Pour into
freezer tray freeze 1920 minutes, until firm at edges
but soft in center Turn into wel-chled bowl beat until
fluffy Fold in vegetables and into 1quar mold Chill
to hours Turn out large platter garnish desired
with crisp green's Six servings.
MONDAY
Beet Pie With Biscuit Topping
', Raw Spinach Salad Rhubarb Crisp
Beef Pie With Biscuit Topping
cup cubed leftover beef cup cubed cooked
tablespoon chopped onion potatoes carrots
tablespoons fat u cup cooked peas or
12 teaspoon salt green beans
l tablespoon flour tablespoon catsup
can beef bouillon Biscuit dough q cup mix)
Brown onion in fat Sprinkle this the salt and
flour. Stir in the bouon. Stir and about minutes
Add the meat potatoes and seasoning Heat Mean
while roll out biscuit dough inch thick Cut into 2-inch
circles Pour hot meat mixture into 1quar Top
with biscuits Bake at AIS degrees about 20 minutes until
biscuits brown. Make extra biscuits to serve with the
Lamb Stew French Bread
Broccoli Raw Relish Tray
Pineapple Pie Coffee
Pineapple Pie
Pastry for s-inch single Dash salt
crust y cup pineapple sirup
212 cups drained pineapple u cup sifted flour
tdbts u cup brown sugar
u cup dark seedless packed
ra1sins u cup butter
egg margarine
"a cup
Roll pastry and fit into e-inch glass pie plate Fold
edges and make futed rim. Rinse and drain rasns
Spread pineapple and raisns in pastry lined pan Beat
egg lightly with and salt Stir in pineapple sirup
crumbly Spread evenly filling Bake in hot (425
degrees) Is minutes Reduce to moderate Bake Is
to 80 minutes longer Cool before cutting.
WEDNESDAY
Eggs Poached in Salmon Hash Bread Sticks
Asparagus Lettuce Tomato Salad
Fruit Jeuo
Eggs Poached in Salmon Hash
:, tablespoons butter cups shredder Provolone
Y cup chopped onion cheese
Ue1t1 medium potatoes, a cooked, z teaspoon salt
cups 1-pound cam IA teaspoon allspice
salmon, drained and eggs
faxed Grated Parmesan cheese
In fry pan. melt butter; then saute onion Add no.
taoes salmon Provoone cheese salt pepper and aspce
cook over low heat 2 to minutes. Make hollows in
hash and break an egg into each sprinkle with Parmesan
cheese. Cover and bake 20 to rs minutes in 35O-
degree oven. Serve right from pan. Six servings.
THURSDAY
Pork Chops Rice Spoon Bread
Peas Cabbage SdD
. Orange CuStdrd
Rice Spoon Bread
tablespoons white corn l cup cooked rice
meal l tablespoon butter
cup boiling water eggs, separated
"a cup sfted flour l cup milk
teaspoon salt teaspoons baking powder
tablespoon sugar
radd
constantly STIR IN Hour salt and sugar Cook until thick
eneo strlng frequently Stir in rice and butter Remove
from heat In large bowl beat yoks slightly Stir in
not corn meal mixture milk and baking powder Beat
whites until stiff but dry Fold into corn meal
in nacpdh hok po