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IfsllisS r. 12 - PLAINDEAlBt *- Fill:, NOV. 22, 1968 u ^ # ^ TT ^1• :j8fclS .gp©:i\r . ... %i Something wonderful happens ulicu holiday rookery begins. There 'f^is a gala air of excileiifcnt that lusts for days and days. Entertaining •• between holidays huilds up and wlial fun to come home to a lovely aroma drifting from llie kitehen. What a delight when the holiday arrives! The kitchen hums . . . and joy of joys Mother can join the family while her modern automatic range takes over. We hope these tasty take-it-easy recipes will add further enjoyment. -V >^1,» l"$FR ~ 1 <rA wfz; ' ffr* • ^ r, • v? iX.i Alii f - 1 - -ia ^ ^ ** v*>v < ^ ~ " Sf:>'5S A family chorus of requests for "more, please" is sure to be heard when you *erve colorful and laity Spanish Sauced Meal and Green Bean Salad Lorenzo. You'll be pleased with llie lime saved, loo. uick-To-Fix -- Great-To-Eat This "parly pretty -- party good" meal saves both work and lime. The spectacular Fruited Caramel Custard is made flic day before the parly. Convenient canned ham cuts preparation lo a minimum A Wo Do-Ahead Dinner Yes, there can be a calm, cool and collected hostess even when entertaining at a dinner party. And, that hostess can be you. How? Simply ply your cu*- linary skills with time-saving recipes and you're a step in the right direction. Then choose convenient canned foods for ease of preparation and you're well on your way. One secret toward becoming a fun-loving, unhurried and gracious hostess is careful planning so you do a minimum of work after the guests come. Select recipes that can be made the day ahead, or early the day of the party, and then refrigerated until needed. Here's a menu for just such an occasion: Honey Glazed Ham, Oven Browned Potatoes, Tomato and Green Bean Casserole, Mixed Green Salad, Hot Buttered Rolls, and Fruited Caramel Custard. Bake the custard the day before the party. Early in the day, wash and crisp the greens, and prepare the casserole. HONEY GLAZED HAM 1 can (3 to S lb.) ham Whole cloves 2 teaspoons dry mustard % cup honey Put ham on rack in shallow baking pan. Score in diamond design and insert whole cloves. Mix dry mustard and honey. Pour over ham. Heat in a slow oven (.325 degrees) 20 minutes per pound, basting occasionally. 3 to 4 servings per pound. FRUITED CARAMEL CUSTARD 1 cup sugar 6 cups milk lOeggs % cup sugar % teaspoon salt 2 teaspoons vanilla 1 can (1 lb.) purple plums 1 can (1 lb.) peaches 1 can (1 lb.) pear halves Put a 2 Vi -quart heatproof baking dish in a low temperature oven to warm. Sprinkle the 1 cup sugar evenly in a heavy 10-inch skillet. Put over high heat and melt, tilting the pan back and forth to keep sugar moving until it is melted and a light golden brown. Immediately pour into the baking dish; set aside. Scald milk. Beat eggs with the % cup sugar, salt and vanilla until well blended. Add to the milk, stirring. Pour over the caramel. Set dish in a pan of hot water. Bake in a slow oven (325 degrees) about 134 hours, until an inserted knife blade comes out clean. Cool, then chill overnight. At serving time set dish in shallow pan of hot water for a few minutes. Run spatula around custard to loosen. Put serving plate upside- down over custard and invert. Surround the custard with chillled drained fruits. If desired, flame the fruits. 10 to 12 servings. What a busy time of year this is! There are cards to be addressed, holiday decorating to complete and extra community activities to attend. Also, the family budget is stretched to the limit, with special entertaining and shopping. Every busy homemaker is searching for meals that are time and money saving, but ones that taste extra special to please her family. GREEN BEAN SALAD LORENZO y2 cup bottled French dressing teaspoon Worcestershire sauce ' 1 tablespoon chili sauce \/4 cup chopped watercress 1 ran (1 lb.) whole green beans 1 small onion .... 1 qt. assorted crisp salacr greens, torn in pieces Combine French dressing, Worcestershire sauce, chili sauce and watercress; mix well. Pour over drained green beans; chill 1 to 2 hours. Put sliced onions, separated into rings, and beans with the dressing on the greens. Toss lightly until greens are coated with dressing. 4 to 6 servings. SPANISH SAUCED MEAT 1 small green pepper 1 medium size onion 1 clove garlic 1 can (3 to 4 oz.) mushrooms V4 cup olive, or salad oil 2 tablespoons flour y2 teaspoon salt Ya teaspoon cayenne % teaspoon each of rosemary, thyme and marjoram ' 1 can (10V£ oz.) tomato puree w 1 can (1 lb.) tomatoes -- V2 cup pitted ripe olives 2 cans (12 oz. each) lilncheon meat fcook coarsely chopped green pepper and pnion, minced garlic and drained mushrooms (saving the liquid) in oil until lightly browned. Stir in flour and seasonings. Add mushroom liquid, tomato puree, tomatoes and olives; cook until thickened, stirring. Cut luncheon meat into thin slices, and each slice into half. Put '/a of the meat in a baking dish and top with Vi of the sauce; repeat until all meat and sauce are used. Bake in a moderate oven (350 degrees) about 30 minutes. 6 large servings. Both of these colorful and tasty recipes are time and money saving. To complete the menu add hot com bread made from a mix, and Ice. cream for dessert. The menu Is wonderfully easy to prepare, thanks to canned and other convenience foods. Be In McHenry Monday, Nov. 25th OPEN 6 am - 9 pm FAMILY NITE SPECIAL 6 a.m. to 9 p.m. Only Successful Party Salad Everyone looks forward to the wonders of the table for a holiday dinner. Even mother enjoys it and can forget the time spent in the kitchen when enthusiasm bursts out at the sight of the loaded table. She can enjoy it even more since so many canned and other convenience foods cut down on work. Many of them need little or no preparation while others are ready-to-use ingredients. Not only are modern foods a boon to meal preparation but the modem range must be given credit for easing both work and worry. Surface cookery is easily controlled when set for simmer or for more rapid cooking. Thermostatic oven controls have ended oven peeking and what a help to have an accurate timer. Advance preparation of as many foods as possible is not new, of course, but sometimes we overlook some of the menu items that help lighten last minute chores. One of the best salads can be made the day before. A tomato aspic brightens the table and is well liked. It has the added advantage of "cutting" the richness of the other foods of the meal. SPICY TOMATO ASPIC 2 envelopes unflavored gelatin 2% cups Canned tomato juice % cup catsup % cup chill sauce * 1 tablespoon lemon juice 1 teaspoon Onion salt Crisp salad greens Sprinkle gelatin over tomato juice in a saucepan to soften. Heat it slowly until gelatin is dissolved, stirring. Add catsup, chili sauce, lemon juice and onion salt. Mix well. Pour into a ring mold, a square pan or in individual molds. Chill until firm. Serve individual portions on crisp salad greens topped with mayonnaise, or salad dressing. 6 to 8 servings. Add a vegetable to the serving and the salad becomes n6t only a salad but it takes the place of a hot vegetable. Other combinations are also good. Here are some suggestions. ... Small mold of Spicy Tomato Aspic with chopped celery topped with mayonnaise; surrounded with lettuce and canned shrimp. . . . Square of Spicy Tomato Aspic topped with a mound of cottage cheese; surrounded with endive and canned peas sprinkled with French dressing. . . . Small mold of Spicy Tomato Aspic topped with mayonnaise and surrounded with lettuce, canned salmon or tuna. . . . R e c t a n g l e of Spicy Tomato Aspic topped with canned artichoke cut in half and canned green beans dressed with Italian dressing. . . . Ring of Spicy Tomato Aspic filled with corn relish served on romaine. . , . Mold of Spicy Tomato Aspic with sliced hard cooked egg and canned asparagus spears sprinkled with French dressing. garnished with chicory. TRY: Ready-to-serve canned tomato aspic. 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