Evening star. [volume] (Washington, D.C.) 1854-1972, 1963-03-07

SUNDAY
Chicken with Fruit Rice Plat
YelloU Squash Garden Salad
Strawberry Pie Coffee
Chicken with Fruit
2 fryers. cut in pieces v teaspoon each ground
" cup butter margarine cloves and aTsrice
medium onion, sliced " cup unsulphursd
can Is or ounces molasses
sliced mushrooms teaspoons cornstarch
ia cups water divided canned pineapple slices.
tablespoons lemon juice haved
teaspoon salt green tipped bananas
teaspoon Accent haved
onion mushrooms with liquid ~ of the water lenpn
Juice seasonings and molasses Cover; simmer 80 minutes
Blend cornstarch and remaining Y cup water: stir into
chicken mixture Cook until thckened and clear Add
pineapple slices and banana halves simmer minutes
longer. Eight servings.
Roast PORK Mashed Sweet Potatoes
Green Peas Carrot Salad
Cherry JetDel Tea
Cherry Jewel
Ia cups canned red "a cup canned cherry strip
cherries q ounce package lemon
Ia cups canned grapefruit lime flavor gelatin
sections y cup ginger ale
v cup canned grapefruit Tanserine sections
cherries and grapefruit sections reserving srps
Combine the fruit srps and bring cup of the sirps TO
boil Add to gelatin and stir until dissolved. Add Of
srup and ginger ale Pour enough gelatin into 1-quart
mold to just bottom Arrange Of the cherries
In the mold and chill until set but not firm Chill
cherries and grapefruit Pour into mold Chill until firm
Unmold and garish with tangerines other fruit and
mint desired. Serve with whipped for dessert
mayonnaiSe for salad. Makes to 10 servings.
TUESDAY
Sviss Steak Mashed Potatoes
Broccoh With Mushrooms Waldorf Salad
Chocolate Sandas
Broccoli with Mushrooms
2 packages frozen brOccou rich milk creara
can Is ounces) sliced Dash Of nutmeg mace
Sroiled mushrooms tablespoons cornstareh
package directions and drain well Drain mushrooms
reserving BROTH and add TO cooked broccoli Blend to-
gether mushroom broth and remaining ingredients and
stir into broccoli Cook over moderate heat until thor
oughly hot Six servings.
WEDNESDAY
Shrimp-Potato ScalIop Spinach
Lima Beans Old-Fdshioned Bread Pudding
shrimp-POtatO scallOp
= cup butter o m.rr.rins stASisspoOns fresh lemon
"a cup finely chopped juice
onion pounds raw shrimp
V cup flour peeled and cleaned
V teaspoon salt cup grated cheddar
teaspoon seasoned salt cheese
"a teaspoon dry mustard Lemon wedges
Cook potatoes in boiling saed water until Just tender
Drain. pare and dice. Melt butter In saucepan; add
chopped onion and brown lightly Add -four salt seasoned
salt and mustard; blend Add milk stir and cook until
shrimp in pieces Combine potatoes, shrimp and sauce
Pour into creased 2la-quar casserole Sprinkle with
cheese Cover Bake at 325 degrees 40 10 so minutes or
untn shrimp Is done Serve with lemon wedges Makes
10 10 servings.
THURSDAY
Lamb Stew with Vegetables
RomGine Salad Crustv Rolls
Applesduce Bars Tea
AppIesauce Bars
2 cups dfted flour l cup Eweetened applesaucs
1 teaspoon baking soda l teaspoon vanilla
u teaspoon salt u cup chopped nutnneats
IA teaspoons cinnamon cup seedless raisns
1 teaspoon nutmeg cups corn flakes
Dash ground cloves Y cup sugar
y cup soft butter q cup chopped nutmeab
margarine tablespoons butter or
"a cup sugar margarine
Sft together flour soda salt and spices Blend butter
and Stir In applesance and vanilla Add sfted dry
ingredients: mix well Stir In nutmeats and raisins
Spread batter In creased Jelly roll PAN Crush flakes
combine with V cup sugar Y cup chopped nuts and 4
tablespoons butter. Sprinkle batter Bake az $50
degreet about 80 minutes. Cut into bars Makes five