Indianapolis Times, Indianapolis, Marion County, 6 May 1951 — Page 42
SUNDAY, MAY 6, 1951
Eat Well For Less— Cottage Cheese Balls,
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Spring can come to your table | in many forms. For that extra | touch for mother next Sunday, girls, try tulips and flowerpots, " » s TULIP TIME TOMATO ASPIC 1 envelope unflavored gelatine
THE INDIANAPOLIS TIMES
Tulips and Flowerpots Taste Good Because They'r re Aspic.
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Quick Meal Is Topic
Mrs. Robert M. 1233 E. 54th St., at 7 p. m. tomorrow for the final meeting of Alpha Xi Latreian Club.
will be hostess a 350-degree oven.
Tasty Dish Looking for a tasty budget | {main dish? |corned beef hash and sliced hard- | | cooked eggs in a casserole, sprin-
'Lamb- Chop Stuffing
Serve arm lamb chops with a
Alternate layers of stuffing. Between two lamb chops,
simply place an apricot, prune or minted bread stufing. Let the
Murray Jr. kle with shredded cheese, heat in| stuffed chops bake in a slow oven “| for 45 minutes to one hour. .
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Yum-Yum | 12 ec. cold tomato juice ' 19% & Tot tna juice Mrs. Jeanette Elliott, home F M the D . S 2 Fl | 1, tsp. salt economist for the Polk Milk Co., or 0 I S d Janice | erve In avors 14 tsp. pepper will talk on “Quick, Nutritious . ¢ . . | 1 " thep. lemon juice Meals in 30, Minutes.” Give Her Become With Dressing | 1: eneomber Newly elected officers for the The Rt { ] T . . . By GAYNOR MADDOX 1 c. cottage cheese year are Mrs. David N. Brewer, A Gift of Beauly COTTAGE cheese is WEh. O51: Soften geiatirie tn told tor: president; Mrs. E. G. Mauck, vice R. Noll rea Al : 8 Soften gelatine in cold tomato oresident; Miss Marguerite Hardy . ine Miss o
the list of foods valuable in children's diets. It is a 'very substantial dairy food, rich In protein, !
juice. Dissolve thoroughly. In very hot tomato juice, stirring well. Season -and flavor with
and Mrs. Willlam F. Patterson, recording and corresponding sec-
“retaries; Mrs. H.- William Irwin;
See Van . . . for Better Permanents_
and Harry | at 10 a. m. “Peter and P
crals and are ant ogi to. Yih Lem i» ne jreasuren; Mrs. J gs, far Individual Styling aL easy to serve. ire Br . ese Te mised mut 1th Grmoias er om aon 1 a <3 hid 08 Fie ov ities and whigped wih sour Vid srs of pee tom cin Seiten = Fenott ot chopped raw vegetables. oy en a ESesRE, paws bread, st. hereis ~Van' Ss. Beauty Salon matron ot ; ‘ on snea
Serve it as an after-school In-between-meal snack on crackers with tart jelly.
| strips. Place tulips in “flowe: pots.” Dice remaining cucumber
{ combine with cottage cheese.
TULIP TIME—Tulip time comes to the table in the form of flower pot salads and cucumber baked beans and a crisp tossed
Cgnadian-style bacon between
slices of brown bread. Serve with
409 Roosevélt Bldg. Illinois at Washington St.
In front of Elevator
RI. 230
cascade bougc tions. The | chid, yellow
Here's a delightful sombinsion) 1 Serve with salad. Serves four. tulips.
cottage cheese balls in two fla er — ee were Mrs.
Robert C.
salad for a satisfying luncheon. |
vors served on crisp greens with| a lemon cream dressing. ! n 5 ” ORANGE CHEESE BALLS One carton (eight ounces) cottage cheese, two tablespoons concentrated (frozen) orange juice, one-fourth cup chopped walnuts. Beat cottage cheese until | creamy Add orange juice and| chopped walnuts, and blend until| smooth. Form into six ‘balls and arrange on one side of the platter. Garnish with halved walnuts.
» » ” SAVORY CHEESE BALLS One carton (eight ounces) cottage cheese, one tablespoon horse~adish, two tablespoons catsup. Beat cottage cheese until smooth with horseradish and tomato catsup. Form into six balls and arrange on opposite side of platter to sweet cheese balls. Note: The combined sajad serves four.
" » - LEMON CREAM DRESSING One tablespoon lemon juice, one-fourth cup mayonnaise. One tablespoon sugar, one-fourth cup whipping cream.
Combine lemon juice, mayon-|
Partially whip Serve with Makes
naise and sugar. cream and fold in. cottage cheese salad. about one cup.
. Monday's Menus " BREAKFAST: Grapefruit topped with fresh strawberries, scrambled eggs, split and toasted corn muffins, butter or fortified margarine, coffee, milk. LUNCHEON: Clear tomato bouillon, whole wheat crackers, orange and savory cottage cheese balls on greens with lemon cream dressing, _ watercress sandwiches,” tea, milk.
perch, lemon slices, parsley, new potatoes, broiled tomato halves, cucumber, lettuce and chive salad, French dressing, strawberry cream pie, coffee, milk.
“Pickles les Used In Main Dish |
Pickles come to the table again and again. Here's a way to use| them in a main dish — stufted) spareribs. STUFFED SPARERIBS One cup finely chopped onions, two tablespoons butter, two cups soft bread cubes, one-half cup,
chopped dill pickles, one table-'-
spoon chopped capers, one teaspoon salt, one-eighth teaspoon peper, two half-sheets spareribs, two-thirds cup chili sauce, one and one-half cups water, dash of Tabasco sauce. Saute onions - in butter- -until lightly browned. Add bread cubes, pickles, capers, salt and pepper, tossing lightly with a fork until blended. Spread evenly over one sheet of the spareribs, cover with second sheet and tie securely or fasten] with skewers, Place in roaster or| casserole and bake, uncovered, in| hot oven (450 degrees F.) 20 minutes, or until ribs are crisp .and brown Combine chili sauce, water and Tabasco sauce, and pour around ribs. Bake, covered, in moderate oven (375 degrees F.) one. hour longer. If necessary, add more water during cooking. Makes six servings.
NILES
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38th & KEYSTONE 2120 W. MORRIS 22nd & ILLINOIS 4705 E. (0th 3360 W. WASH. 2740 MADISON 2416 W. [6th 2176 SHELBY 3167 E. NEW YORK
| | DINNER: Fried (frozen { \
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