BAKED BEANS, SOUTHERN STYLE

baked-beans

1 pound of dried marrow beans or pinto beans soaked overnight.

2 cloves of garlic minced

1 onion minced or chopped finely

1 small diced red-hot pepper

1 bay leaf

¾ lb. salt pork, sliced or 1 lb. bacon pre-cooked

3 tablespoons molasses

¼ cup catsup

1 teaspoon dry mustard or Dijon’s style prepared mustard

½ teaspoon ginger

1 ½ teaspoon Worcestershire sauce

½ teaspoon salt

¼ cup packed brown sugar

Sort and wash the beans.  In a kettle, Dutch oven or pressure cooker, add 6 cups of water to the beans and bring to a boil. Boil about two minutes and let stand for one hour. Add first five ingredients, bring to a boil and cook for 2 to 2 ½ hours. Drain, reserving 2 cups of liquid. To the liquid, add the remaining ingredients, except the sugar. Put the beans into a shallow baking dish or pan. Remove pork slices and arrange on top or use pre-cooked bacon pieces. Add the liquid. Sprinkle with the brown sugar. Bake, uncovered, in a hot oven (400F) about 1 hour. This recipe makes six servings.

A small collector’s cookbook, from which this was taken, was labeled “Legumes” and was part of the Woman’s Day Kitchen series #165. These free recipes were monthly publications offered in Red Owl grocery stores across Minnesota during the early 1960’s.

OATMEAL PANCAKES

In a bowl, combine:
1 cup regular or quick-cooking rolled oats
1 cup whole wheat flour
¼ cup each:
wheat germ
nonfat dry milk powder
1 teaspoon baking soda
¼ teaspoon salt
1 Tablespoon brown sugar

In another bowl combine:
2 eggs (lightly beaten)
2 cups buttermilk
4 Tablespoons butter or margarine (melted and cooled)

Add all ingredients at once to dry ingredients and stir until well blended.

Preheat a griddle or large frying pan over medium heat; grease lightly. Spoon batter, about ¼ cup for each cake. Cook until tops are bubbly and appear dry. Turn and cook other sides until lightly browned. Makes about 16 pancakes. Serve with blueberry sauce.

Per pancake: 3 grams protein, 12 grams carbohydrate, 42 milligrams colestrol, 185 calories.

Blueberry Sauce

In a pan, combine ¼ cup sugar and 1 Tablespoon cornstarch. Add 2 cups fresh or frozen and thawed blueberries, 2 Tablespoons lemon juice and 1/3 cup water. Cook over medium heat, stirring, until mixture is thickened. Serve warm or cold over pancakes, waffles, or French toast. Makes two cups sauce.

FOR THOSE EATING “HEART HEALTHY”

If you like special foods but must eat “heart healthy.” what better breakfast would you need?

Quaker Oats Masala Buttermilk

QUAKER OATS MASALA BUTTERMILK

Makes 3 glasses
You will need
• ½ cup instant Quaker Oats
• ¾ cup hot water
• ½ cup low fat Yogurt/Curd
• 1 cup ice cold water
• ½ inch piece ginger
• ¼ cup mint leaves
• ¼ tsp jeera powder (cumin)
• ½ tsp sugar (optional)
• Black salt & green chilies to taste
Method
1. Dry roast Quaker Oats for 4-5 minutes. Cool and grind.
2. Soak Quaker Oats in ¾ cup hot water for 2-3 minutes.
3. Blend mint leaves, chilies, ginger and soaked Quaker oats until smooth.
4. Add Yoghurt, spices and 1 cup ice-cold water. Blend for 30 seconds. Garnish with mint leaves.

Alternative Method
1. Soak instant Quaker Oats in hot water for 2-3 mins.
2. Put the mint leaves, chilies, ginger & soaked oats in a blender & blend till smooth.
3. Mix in the yoghurt, cold water & spices. Blend for another 30 secs.
4. Garnish with spring of mint & serve.

 

QUAKER OATS SWEET LASSI

Quaker Oats Sweet Lasi
You will need
• 15g dry roasted Quaker Oats ground into powder
• 100g low fat curd
• ½ cup Water
• 1 tsp Sugar
Method
1. Blend curd, Quaker oats, sugar and water in a blender.
2. Add remaining water and crushed ice cubes and blend well.
3. Pour in a tall glass and serve chilled.
4. (For salted lassi, instead of sugar, add salt to taste and zeera (cumin) powder (1/8 tsp) with a few mint leaves to garnish.)

 

KID FOOD THE WHOLE FAMILY LIKES

Beef Oriental

Beef Oriental

2 Onions, chopped

1 cup chopped celery

½ cup uncooked rice

1 lb ground beef

1 can cream of mushroom soup

¼ cup soy sauce

1 ½ cans water

½ tsp salt and pepper

1 can drained bean sprouts

Brown celery and onions in butter. Put in deep pan. In same skillet,

Lightly brown beef and rice in butter. Pour into large pan with onions and celery. Add soy sauce and soup. Stir until lumps are gone, and gradually add water. Fold in bean sprouts. Butter casserole, and bake 30 minutes covered, then 30 min. uncovered @ 350 degrees.

Kielbasa Casserole

Kielbasa Casserole

Kielbasa (chopped)

Bell pepper (chopped)

Small red potatoes (chopped)

Lipton’s Onion Soup (one pkg.)

In a large skillet, fry sausage and pepper until pepper is bright green.  Remove to another dish.  Fry potatoes until slightly brown on the outside.  Pour on soup and 1/2 cup water.  Put lid on to cook until done.  Then add Kielbasa and peppers,

Fry in butter in a pan:

Onion (one large chopped)

1 pkg. of fresh mushrooms (sliced)

Kielbasa mixture (1/2)

Pour in:

Rice (1 cup uncooked)

2 cans beef consume

Bring to boil.  Cover and cook in oven at 350° F for 45 minutes

BREAKFAST TORTILLA WRAP

It is so easy to get distracted by food–the appearance, the smell and of course the taste all appeal to the senses. But there are times when having a good source for recipes, which will satisfy a family or guests is a great asset.  Today the recipe for breakfast tortillas can easily be adapted to a crowd.

Breakfast Tortilla

Breakfast Tortilla

BREAKFAST TORTILLA WRAP (Serves 4)

Vegetable oil spray

Egg substitute equivalent to 2 eggs, or 2 eggs

1/8 teaspoon black pepper

4 6-inch nonfat or low-fat flour tortillas or corn tortillas

1 cup fat-free frozen shredded potatoes (3 ounces)

1/2 red bell pepper, diced

1/4 cup chopped Canadian bacon (1 ounce) 1/4 teaspoon salt

1/8 teaspoon black pepper

Vegetable oil spray

1 ounce nonfat or low-fat Cheddar cheese, shredded (1/4 cup)

Preheat oven to 350° F.

  1. Spray a small nonstick skillet with vegetable oil spray. Heat skillet over medium-low heat. Pour egg substitute into skillet and add 1/8 teaspoon black pepper. Cook, stirring occasionally, for 3 to 4 minutes, or until eggs are cooked through. Set aside.
  2. Wrap tortillas in aluminum foil and warm in oven for 5 minutes.
  3. Meanwhile, in a medium bowl, mix potatoes, bell pepper, Canadian bacon, salt, and remaining black pepper.
  4. Spray a medium-size nonstick skillet with vegetable oil spray. Heat over medium-high heat.
  5. Using a rubber scraper spread potato mixture evenly over the bottom of the skillet. Cook for 6 to 7 minutes on one side, or until potatoes are a light golden brown.
  6. Turn potato mixture over with a spatula and cook for 5 to 6 minutes.
  7. To assemble using flour tortillas, layer ingredients vertically down the middle of a tortilla as follows: 1/4 of the scrambled eggs, 1/4 of the potato mixture, and 1/4 of the cheese. Fold the left third of the tortilla to the center. Roll the bottom edge all the way up to the top. Repeat with remaining tortillas.
  8. To assemble using corn tortillas, layer ingredients horizontally across the middle of each tortilla as described above. Roll like a jellyroll, starting at the bottom. Secure each wrap with a toothpick, if desired.
  9. Serve immediately, keep in an airtight container, or store individually in plastic wrap. To reheat, place 1 or 2 wraps on a microwave-safe plate. Microwave on high for 1 to 1 1/2 minutes.

 

Calories: 142

Protein: 9 g

Carbohydrates: 19 g

Total Fat: 3 g

Saturated Fat: 1 g

Polyunsaturated Fat: 1 g

Monounsaturated Fat: 1 g

Cholesterol: 5 mg

Sodium: 281 mg

MENU AND RECIPES FOR WEEK FOUR

22ND DAY OF YOUR MENU PLAN

BREAKFAST                LUNCH

FORTIFIED ORANGE DRINK        PEANUT BUTTER-RAISIN
ENGLISH MUFFINS WITH         SANDWICHES
MELTED CHEESE                CELERY STICKS
MILK, COFFEE                OATMEAL COOKIES
MILK, ICED TEA

DINNER    TIP:

*CHEESEBURGER LOAF        YOU CAN SAVE MONEY BY BUYING
HASHED BROWN POTATOES        BRICK CHEESE AND SLICING IT
BUTTERED CARROTS        YOURSELF.
LIME GELATIN
MILK, TEA, COFFEE

CHEESEBURGER LOAF

1-1/2 LBS. GROUND BEEF
1 CUP DRY BREAD CRUMBS        1/2 CUP WATER
1 EGG, BEATEN                1/2 CUP MINCED ONION
2 TABLESPOONS HUNT’S TOMATO PASTE
1 TABLESPOON WORCESTERSHIRE SAUCE
1 TEASPOON SALT                1/2 TEASSPOON ACCENT
1/8 TEASPOON PEPPER        4 SLICES CHEESE

IN A LARGE MIXING BOWL, COMBINE ALL INGREDIENTS EXCEPT
CHEESE.  SHAPE INTO LOAF, PLACE IN SHALLOW BAKING PAN.
BAKE AT 350 DEGREES FOR 1 HOUR 15 MINUTES.  REMOVE FAT.
ARRANGE CHEESE SLICES, OVERLAPPING SLIGHTLY, ON TOP OF
LOAF.  BAKE 5 MINUTES LONGER.  MAKES 4 SERVINGS.
NOTE:  REFRIGERATE REMAINING HUNT’S TOMATO PASTE IN SEALED
GLASS JAR FOR FURTHER USE.

23RD DAY OF YOUR MENU PLAN

BREAKFAST                 LUNCH

APPLE WEDGES                 MEAT LOAF SANDWICHES
CEREAL AND MILK                 PEARS
TOAST, MARGARINE         MILK, TEA
MILK, COFFEE

DINNER    TIP:

*BARBECUED PORK CHOPS         ROUND-BONE SHOULDER CHOPS
LIMA BEANS, COLESLAW         MAY BE SOLD AS PORK
GINGERBREAD                 STEAKS, THESE ARE GOOD
MILK, TEA, COFFEE         ECONOMY CUTS.

BARBECUED PORK CHOPS

2 TABLESPOONS VINEGAR         1 MEDIUM ONION, CHOPPED
1 (7-1/2 OZ.) CAN HUNT’S TOMATO SAUCE
1 CLOVE GARLIC, MINCED         2 TABLESPOONS BROWN SUGAR
1 TABLESPOON WORCESTERSHIRE SAUCE
1 TEASPOON SALT                 1/4 TEASPOON ACCENT
1/8 TEASPOON PEPPER         4 PORK CHOPS, 1-1/2 IN.
THICK

COMBINE ALL INGREDIENTS EXCEPT CHOPS IN SAUCEPAN; SIMMER
UNCOVERED, 15 MINUTES.  STIR OCCASIONALLY:  COOL.  POUR
OVER PORK CHOPS IN BOWL; REFRIGERATE SEVERAL HOURS.
ARRANGE CHOPS IN SHALLOW BAKING PAN; POUR SAUCE OVER.
BAKE AT 350 DEGREES FOR 1-1/2 HOURS; BASTE WITH SAUCE
OCCASIONALLY, MAKES 4 SERVINGS.

24TH DAY OF YOUR MENU PLAN

BREAKFAST                  LUNCH

TOMATO JUICE                  PEANUT BUTTER-RAISIN
PANCAKES, MARGARINE            SANDWICHES
MILK, COFFEE                  APPLE WEDGES
MILK, TEA

DINNER    TIP:

*STEAK RAGOUT                  DRIED FRUITS KEEP BEST IN
MOLDED FRUIT SALAD          TIGHTLY CLOSED CONTAINERS
MILK, TEA, COFFEE          AT ROOM TEMPERATURE.  REFRI-
GERATE ONLY IN WARM, HUMID
WEATHER.

STEAK RAGOUT

1-1/2 LBS. ROUND STEAK,    1/2 X 2 INCH STRIPS
2 TABLESPOONS FLOUR            1/2 TEASPOON SALT
1/8 TEASPOON PEPPER            2 TABLESPOONS SALAD OIL
1 CAN HUNT’S MANWICH SANDWICH SAUCE
1/2 CUP WATER                    1/4 TEASPOON ACCENT
1 (4-1/2 OZ) CAN MUSHROOMS    4 SMALL BOILING ONIONS
2 MEDIUM POTATOES, SLICED    1 BAY LEAF
1 (10 OZ.) PACKAGE FROZEN MIXED VEGETABLES (1-1/4 CUPS)

COAT MEAT WITH FLOUR MIXED WITH SALT AND PEPPER, BROWN
IN SALAD OIL; DRAIN FAT.  ADD REMAINING INGREDIENTS, EXCEPT
MIXED VEGETABLES.  COVER AND SIMMER 30 MINUTES.  ADD
VEGETABLES, SIMMER 15 MINUTES LONGER.  MAKES 4 SERVINGS.

25TH DAY OF YOUR MENU PLAN

BREAKFAST                     LUNCH

ORANGE JUICE                     BEAN WITH BACON SOUP
FRENCH TOAST, MARGARINE             CHEESE SANDWICHES
MILK, COFFEE                     CARROT STICKS
MILK, TEA

DINNER    TIP:

*SPAGHETTI WITH MEATBALLS     DID YOU KNOW THAT EGGS,
CARROT-RAISIN SALAD            CHEESE, DRY BEANS AND NUTS
RASPBERRY GELATIN            CAN SUPPLY PART OF ONE’S
MILK, TEA, COFFEE            DAILY MEAT REQUIREMENT?

SPAGHETTI WITH MEATBALLS

+ 1 LB. LEAN GROUND BEEF    +1/4 CUP FINE DRY BREAD CRUMBS
+ 1 TEASPOON SALT             3/4 FINELY CHOPPED ONION
1 (14 OZ.) CAN HUNT’S TOMATO SAUCE WITH TOMATO BITS
1 CLOVE GARLIC, MINCED     1/2 CUP WATER
1 TEASPOON WORCESTERSHIRE SAUCE
1 TEASPOON BASIL             1/2 TEASPOON OREGANO
1/4 TEASPOON ACCENT             8 OZ. SPAGHETTI, COOKED

COMBINE FIRST 3 INGREDIENTS WITH 1/4 CUP ONION AND 1/4 CUP
HUNT’S SAUCE; FORM INTO 1 INCH BALLS. BROWN IN LARGE SKILLET;
PUSH TO ONE SIDE.  ADD REMAINING ONION AND GARLIC, COOK UNTIL
SOFT; DRAIN FAT, STIR IN REMAINING HUNT’S SAUCE, WATER AND
SEASONINGS; SIMMER 30 MINUTES.  SERVE ON HOT SPAGHETTI.
MAKES 4 SERVINGS.

26TH DAY OF YOUR MENU PLAN

BREAKFAST                      LUNCH

APPLESAUCE                      EGG SALAD SANDWICHES
PUFFED CEREAL, NON-FAT MILK      ORANGE SECTIONS
TOAST, MARGARINE              MILK, TEA
MILK, COFFEE

DINNER    TIP:

*BAKED BEANS WITH FRANKS     FORTIFIED MARGARINE AND
COLESLAW                     BUTTER ARE JUST ABOUT EQUAL
LEMON MERINGUE PIE             IN CALORIES AND NUTRIENTS,
MILK, TEA, COFFEE             YET THE DIFFERENCE IN PRICE
IS CONSIDERABLE.

BAKED BEANS WITH FRANKS

1 28 OZ. CANNED PORK AND BEANS
6 FRANKFURTERS, CUT IN 1 INCH PIECES
1/2 CUP CHOPPED ONION             1/3 CUP HUNT’S CATSUP
1/4 CUP BROWN SUGAR OR MOLASSES
1 TABLESPOON PREPARED MUSTARD

COMBINE ALL INGREDIENTS IN A 1-1/2 QUART BAKING DISH,
COVER, BAKE AT 300 DEGREES FOR 2 HOURS.  REMOVE COVER
LAST 1/2 HOUR OF BAKING, MAKES 4 SERVINGS.

27TH DAY OF YOUR MENU PLAN

BREAKFAST                     LUNCH

PINEAPPLE/GRAPEFRUIT DRINK     CHICKEN RICE SOUP
POACHED EGGS ON TOAST             PEANUT BUTTER SANDWICHES
MILK, COFFEE                     MILK, TEA

DINNER    TIP:

BROILED FISH STEAKS             WHEN THE PRICE DIFFERENCE
MASHED POTATOES                     BETWEEN TWO SIZES OF EGGS IS
PICKLED BEETS                     7 CENTS OR MORE, THE SMALLER
*PULL-APART BISCUITS             SIZE IS MORE ECONOMICAL.
SLICED PEACHES
MILK, TEA, COFFEE

PULL-APART BISCUITS

+ 2 CUPS SIFTED FLOUR           + 3 TEASPOONS BAKING POWDER
+ 1 TEASPOON SALT             1 CUP MILK
1/3 CUP SHORTENING             1 TABLESPOON MELTED MARGA-
CORNMEAL OR FLOUR               RINE

SIFT FIRST 3 INGREDIENTS (+) TOGETHER; CUT IN SHORTENING
STIR IN MILK, DROP BY SPOONFUL INTO CORNMEAL OR FLOUR,
ROLL GENTLY.  ARRANGE WITH SIDES TOUCHING IN GREASED 6-INCH
CAKE PAN; FLATTEN TOPS WITH FORK.  DRIZZLE MELTED MARGARINE
OVER TOP.  BAKE AT 425 DEGREES FOR 25 TO 35 MINUTES.
MAKES 24 PULL-APARTS.

28TH DAY OF YOUR MENU PLAN

BREAKFAST                     LUNCH

SLICED ORANGES AND BANANAS     GRILLED CHEESE AND TOMATO
PANCAKES AND MARGARINE              SANDWICHES
MILK, COFFEE                     CARROT AND CELERY STICKS
MILK, TEA

DINNER    TIP:

*MANWICH HEROES                     WHEN COOKING MEAT, FISH OR
CAULIFLOWER                     VEGETABLES, USE ACCENT
TAPIOCA                             GENEROUSLY TO RESTORE THE
MILK, TEA, COFFEE             NATURAL FLAVOR LOST IN
PROCESSING AND STORAGE.

MANWICH HEROES

+ 1 LB. GROUND BEEF           + 1/2 CUP SOFT BREAD CRUMBS
+ 1 EGG    + 1 CLOVE GARLIC, CRUSHED
+ 1 TEASPOON SALT           + 1/4 TEASPOON ACCENT
+ 1/8 TEASPOON PEPPER             1/4 CUP WATER
1 CAN HUNT’S MANWICH SANDWICH SAUCE
2 TABLESPOONS SALAD OIL     4 HOT DOG BUNS, TOASTED

COMBINE FIRST 7 INGREDIENTS (+) WITH 1/2 CUP HUNT’S MANWICH
MIX LIGHTLY.  FORM INTO 16 SMALL BALLS.  BROWN ON ALL SIDES
IN SKILLET IN SALAD OIL, DRAIN FAT.  POUR ON REST OF SAUCE,
PLACE MEATBALLS WITH SAUCE BETWEEN BUNS.  MAKES 4 SERVINGS.

29TH DAY OF YOUR MENU PLAN

BREAKFAST                     LUNCH

BAKED APPLES                     LUNCHEON MEAT SANDWICHES
HOT CEREAL, NON-FAT MILK     CELERY AND CARROT STICKS
MILK, COFFEE                     CHOCOLATE PUDDING
MILK, TEA

DINNER    TIP:

*SIX O’CLOCK TWIST             APPLES KEEP BETTER THAN MOST
BUTTERED CARROTS             FRUITS AND MAY BE STORED FOR
ANGEL FOOD CAKE                     A REASONABLE LENGTH OF TIME
MILK, TEA, COFFEE             IN A COOL PLACE.

SIX O’CLOCK TWIST

8 SLICES BACON, CUT IN SQUARES
1 MEDIUM ONION, CHOPPED    1 CLOVE GARLIC, MINCED
2 (7-1/2 OZ.) CANS HUNT’S TOMATO SAUCE WITH MUSHROOMS
1 CUP WATER                     1/2 TEASPOON OREGANO
2 TABLESPOONS FINELY CHOPPED PARSLEY
1/2 LB. PROCESS CANADIAN OR CHEDDAR CHEESE, DICED
8 OZ. CORKSCREW MACARONI, COOKED

IN SKILLET COOK BACON UNTIL CRISP; REMOVE FROM SKILLET
DRAIN AND RESERVE.  POUR OFF ALL BUT 2 TABLESPOONS DRIPPINGS;
ADD ONION, AND GARLIC, LIGHTLY COOK UNTIL TENDER.  STIR IN
HUNT’S SAUCE, WATER, OREGANO AND PARSLEY; SIMMER 20 MINUTES.
ADD BACON AND CHEESE CUBES STIR JUST TO MIX.  SERVE
IMMEDIATELY OVER HOT MACARONI.  MAKES 4 SERVINGS.

30TH DAY OR YOUR MENU PLAN

BREAKFAST                    LUNCH

TOMATO JUICE                    CHICKEN NOODLE SOUP
SCRAMBLED EGGS                    CRACKERS
TOAST, JELLY                    CHEESE CUBES, CELERY STICKS
MILK, COFFEE                    MILK, TEA

DINNER    TIP:

FLANK STEAK BROIL            MAKE A DOUBLE BATCH OF YOUR
SUCCOTASH                    FAVORITE COOKIE RECIPE.
LEMON SHERBET                    FREEZE HALF FOR LATER.
*CHEWY MOLASSES COOKIES
MILK, TEA, COFFEE

CHEWY MOLASSES COOKIES

2/3 CUP SHORTENING            1/2 CUP SUGAR
1 EGG    1/4 CUP WATER
1/2 CUP MOLASSES            2-1/4 CUP SIFTED ALL-
2 TEASPOONS BAKING SODA              PURPOSE FLOUR
1 TEASPOON CINNAMON            1 TEASPOON GINGER
1/8 TEASPOON SALT

CREAM SHORTENING WITH SUGAR; ADD EGG, WATER AND MOLASSES.
SIFT FLOUR WITH SODA, SPICES AND SALT.  STIR INTO SHORTENING
MIXTURE.  DROP BY TEASPOON 2 INCHES APART ON GREASED COOKIE
SHEET.  BAKE AT 400 DEGREES FOR 8 TO 10 MINUTES.
MAKES 4 DOZEN COOKIES.

MENU AND RECIPES FOR WEEK THREE

I firmly believe these are some of the best recipes anyone on a tight budget could hope to use.  Some may not appreciate all the tomato based dishes, but feel free to exchange those for creamed based recipes of the same quality and expense.  It really is the menu plan that makes the difference.  Old fashioned names for products may have taken on new terms, but watch for that.  If you think corn meal mush sounds awful, you may call it polenta.

15TH DAY OF YOUR  MENU PLAN

BREAKFAST                     LUNCH

FORTIFIED GRAPEFRUIT DRINK      BEEF NOODLE SOUP
PUFFED CEREAL AND MILK             SWISS CHEESE SANDWICHES
MILK, COFFEE                     PEACH HALVES MILK, TEA

DINNER    TIP:

*POTATO PUPS                     INCLUDE A DARK GREEN
SPINACH                             LEAFY OR DEEP YELLOW VEG-
WARM FRENCH BREAD WITH             ETABLE (OR YELLOW FRUIT)
MARGARINE                     AT LEAST 3 TO 4 TIMES A
WHIPPED LIME GELATIN             WEEK FOR VITAMIN A SO
MILK, TEA, COFFEE.             ESSENTIAL TO HEALTHY
BONES SKIN AND EYES.

POTATO PUPS

8 FRANKFURTERS
1 (7-1/2 OZ.) CAN HUNT’S TOMATO SAUCE
4 SERVINGS MASHED POTATOES, INSTANT OR HOMEMADE
8 STRIPS SLICED PROCESSED CHEESE

SLIT FRANKS LENGTHWISE TO MAKE POCKET, SPOON 1 TEASPOON HUNT’S SAUCE IN EACH.
PLACE FRANKS IN BAKING DISH; DROP SPOONFULS OF MASHED POTATOES ON FRANKS.
TOP WITH CHEESE STRIPS. BAKE AT 375 DEGREES FOR 30 MINUTES;
POUR OVER REST OF HUNT’S SAUCE, BAKE 5 MINUTES MORE.
MAKES 4 SERVINGS.

16TH DAY OF YOUR MENU PLAN

BREAKFAST                    LUNCH

BAKED APPLES                    LETTUCE, TOMATO AND
TOAST, MARGARINE              BACON SANDWICHES
MILK, COFFEE                    MILK, TEA

DINNER    TIP:

*EASY SPAGHETTI BAKE            TO MEET NECESSARY CALCIUM
HARVARD BEETS                    REQUIREMENTS SERVE CHIL-
LEMON PUDDING                    DREN 3 TO 4 GLASSES OF
MILK, TEA, COFFEE            MILK A DAY, TEENAGERS 4
GLASSES, AND ADULTS 2
GLASSES.

EASY SPAGHETTI BAKE

2 SLICES BACON, DICED            2 MEDIUM ONIONS, CHOPPED
1 CLOVE GARLIC, MINCED            1/2 LB. LEAN GROUND BEEF
2-1/2 CUPS WATER            1 TEASPOON SALT
1 (14 OZ.) CAN HUNT’S TOMATO SAUCE
1 TEASPOON CHILI POWDER            DASH PEPPER
1/2 SPAGHETTI                    1 CUP SHREDDED CHEDDAR CHEESE

IN SKILLET, FRY BACON ABOUT 2 MINUTES; ADD ONIONS AND GARLIC,
COOK UNTIL SOFT.  ADD MEAT; COOK UNTIL RED COLOR IS GONE.
STIR IN WATER, HUNT’S SAUCE, SALT, CHILI POWDER AND PEPPER.
SIMMER, COVERED, 15 MINUTES BREAK HALF SPAGHETTI INTO GREASED CASSEROLE;
COVER WITH HALF TOMATO SAUCE MIXTURE; SPRINKLE WITH HALF CHEESE; REPEAT LAYERS.
BAKE, COVERED, AT 350 DEGREES FOR 30 MINUTES.  UNCOVER, BAKE 15 MINUTES LONGER.
MAKES 4 SERVINGS.

17TH DAY OF YOUR MENU PLAN

BREAKFAST                     LUNCH

FORTIFIED ORANGE DRINK             PEANUT BUTTER AND JELLY
CORNMEAL PATTIES,              SANDWICHES
MARGARINE                     CELERY STICKS
MILK, COFFEE                     MILK, TEA

DINNER    TIP:

*OVEN BAKED STEW             ELIMINATE LAST-MINUTE
COLESLAW                      WORK BY MAKING AND FREEZ-
CUSTARD                              ING AHEAD.  PEANUT BUTTER
MILK, TEA, COFFEE             AND FRUIT FILLING FREEZE
ESPECIALLY WELL.

OVEN BAKED STEW

1-1/2 LBS. LEAN STEWING BEEF, CUT UP
2 TABLESPOONS FLOUR             TEASPOON SALT
1/8 TEASPOON PEPPER             1/8 TEASPOON PAPRIKA
2 TABLESPOONS SALAD OIL             4 SMALL CARROTS
3 SMALL ONIONS                     3 SMALL POTATOES
1 CUP SLICED CELERY             1/2 CUP WATER
1 (14 OZ.) CAN HUNT’S TOMATO SAUCE WITH TOMATO BITS

COAT BEEF WITH FLOUR, SALT, PEPPER AND PAPRIKA.
TOSS WITH SALAD OIL IN CASSEROLE.  BAKE, UNCOVERED, AT 400
DEGREES FOR 30 MINUTES.  STIR ONCE.  PARE AND QUARTER VEGETABLES.
ADD WITH REMAINING INGREDIENTS; MIX WELL, COVER, BAKE AT 350 DEGREES
FOR 1-3/4 HOURS OR UNTIL TENDER.
MAKES 4 SERVINGS.

18TH DAY OF YOUR MENU PLAN

BREAKFAST                       LUNCH

SLICED PEARS                       CREAM OF MUSHROOM SOUP
TOAST WITH MELTED CHEESE       CRACKERS, CARROT STICKS
MILK, COFFEE                       MILK, TEA

DINNER    TIP:

*SALMON LOAF                      AN EYE-PLEASING DISH ALWAYS
RELISH PLATE                      SEEMS TO TASTE BETTER TOO!
CHERRY GELATIN WHIP              GARNISH YOUR PLATTER OF
MILK, TEA, COFFEE              SALMON LOAF WITH PARSLEY
SPRIGS, LIMON WEDGES OR
RADISH ROSES

SALMON LOAF
1-LB. CAN OF SALMON             1/2 C. FINE BREAD CRUMBS
1/3 C. CELERY, CHOPPED FINE     1/2 TSP. SALT
1/3 C. ONION, CHOPPED FINE     1/2 C. MAYONAISE
PEPPER TO TASTE    PAPRIKA
1 SPRIG OF PARSLEY, CHOPPED

DRAIN AND SAVE LIQUID. FLAKE SALMON.  COM-
BINE BREAD CRUMBS AND SEASONINGS WITH LIQUID.
MIX THOROUGHLY.  PACK INTO SMALL GREASED LOAF
PAN.  SPRINKLE GENEROUSLY WITH PAPRIKA.  BAKE
45 MINUTES IN MODERATE OVEN (350). SERVES 4.

19TH DAY OF YOUR MENU PLAN

BREAKFAST                       LUNCH

FORTIFIED GRAPEFRUIT               TUNA SANDWICHES
DRINK                               APPLE WEDGES
HOT CEREAL, MILK               MILK, TEA
MILK, COFFEE

DINNER    TIP:

HAMBURGERS ON BUNS              *PREPARING YOUR STEAMED
CARROT, CELERY STICKS              CARROT PUDDING TODAY WILL
STRAWBERRY ICE CREAM              SAVE YOU TIME TOMORROW.
MILK, TEA, COFFEE

STEAMED CARROT PUDDING

3/4 CUPS SIFTED ALL PURPOSE FLOUR
3/4 CUPS SUGAR                      1/2 TEASPOON BAKING SODA
3/4 TEASPOON CINNAMON              1/2 TEASPOON NUTMEG
1/4 TSP CLOVES                      1/4 TSP SALT
2 TBS SALAD OIL                      2 EGGS BEATEN
1 CUP GRATED RAW CARROTS      3/4 CUPS SEEDLESS RAISINS
1/2 CUP GTATED RAW POTATOES
1/4 CUP CHOPPED WALNUTS

SIFT DRY INGREDIENTS TOGETHER.  MIX SALAD OIL WITH EGGS
IN A LARGE BOWL.  STIR IN FLOUR MIXTURE AND REMAINING
INGREDIENTS, MIX WELL.   TURN INTO A GREASED 1 QUART MOLD.
COVER WITH FOIL AND PLACE ON A RACK IN DEEP KETTLE.  ADD
BOILING WATER TO HALFWAY UP THE SIDE OF THE MOLD.  COVER KETTLE.
SIMMER 1 1/2 TO 2 HOURS.  COOK PUDDING; REMOVE FROM MOLD.
WRAP IN FOIL.  HEAT IN FOIL IN OVER BEFORE SERVING.
MAKES SIX SERVINGS.
NOTE: THIS IS FOR THE NEXT TWO DAYS TO SAVE TIME.
PREPARE TODAY.

20TH DAY OF YOUR MENU PLAN

BREAKFAST                      LUNCH

APPLESAUCE                      CHEESE SANDWICHES
MUFFINS, MARGARINE              SLICED TOMATOES
MILK, COFFEE                      MILK, TEA

DINNER    TIP:

ROAST CHICKKEN                     STORE POULTRY IN COLDEST
*CORNBREAD STUFFING, PEAS     PART OF REFRIGERATOR AND FOR
FRUIT GELATIN MOLD             SAFETY’S SAKE, COOK WITHIN
*STEAMED CARROT PUDDING             24 HOURS AFTER PURCHASE.
MILK, TEA, COFFEE

CORN BREAD STUFFING

+ 6 CUPS CRUMBLED CORN BREAD    + 2 CUPS DRY BREAD CRUMBS
+ 1-1/2 CUPS CHOPPED CELERY    + 1 CUP CHOPPED ONION
+ 1/4 CUP MINCED PARSLEY    + 1 TEASPOON SAGE OR POULTRY
+ 1/2 TEASPOON PEPPER                    SEASONING
1/2 TEASPOON ACCENT              2 CUPS CHICKEN BROTH OR STOCK
1 EGG, SLIGHTLY BEATEN
1/2 CUP SHORTENING, MELTED

COMBINE FIRST 7 INGREDIENTS (+).  MIX REMAINING INGREDIENTS.
STIR LIGHTLY INTO BREAD MIXTURE.  ADD MORE LIQUID IF STUFFING
IS TOO DRY.  STUFF TURKEY LIGHTLY.  MAKES ENOUGH TO STUFF A
10 TO 12 LB. TURKEY.  BAKE ANY EXTRA STUFFING IN A GREASED
1-1/2 QUART COVERED CASSEROLE AT 350 DEGREES FOR 30 MINUTES.
UNCOVER LAST FEW MINUTES TO BROWN

21ST DAY OF YOUR MENU PLAN

BREAKFAST                      LUNCH

PINEAPPLE-PINK GRAPEFRUIT      VEGETABLE BEEF SOUP
JUICE                              CRACKERS
SCRAMBLED EGGS                      MILK, TEA
TOAST, MARGARINE
MILK, COFFEE

DINNER    TIP:
*SWISS STEAK, SUNDAY STYLE      TO MAINTAIN VEGETABLES COLOR
CHOPPED BROCCOLI              AND NUTRIENTS, COOK QUICKLY
FRUIT CUP                      IN SMALL AMOUNT OF WATER.
STEAMED CARROT PUDDING (LEFTOVER)
MILK, TEA, COFFEE

SWISS STEAK SUNDAY STYLE

1-1/2 LBS.  ROUND STEAK, 1 INCH THICK
2 TABLESPOONS FLOUR             1-1/2 TEASPOONS SALT
1/4 TEASPOON PEPPER             1 ONION, SLICED
3 TABLESPOONS SALAD OIL             1 CUP WATER
1 (7-1/2 OZ) CAN HUNT’S TOMATO SAUCE
1 CUP FROZEN OR CANNED PEAS

CUT STEAKS INTO FOUR PIECES.  MIX FLOUR, SALT AND PEPPER.
POUND INTO STEAK.  COOK ONION IN SALAD OIL UNTIL GOLDEN
PUSH TO SIDE OF PAN.  BROWN MEAT SLOWLY ON BOTH SIDES;
COVER WITH ONIONS.  STIR IN HUNT’S SAUCE AND WATER.
COVER TIGHTLY, LOWER HEAT; SIMMER 2 HOURS OR UNTIL MEAT
IS TENDER.  ADD PEAS 10 TO 15 MINUTES BEFORE SERVING.
MAKES 4 SERVINGS.