Friday, Feb. 21, 1%4 THE PROGRESSq
97'&uz.00
MONDAY, FEBRUARY 24
By JEAN LUBERTS
BREAKFAST LUNCH
Orange Wedges Open-Faced Sandwiches
Poached Egg (Cheese - Tomato - Olive)
BuHered Toast Delicious Apple
Coffee Tea Milk Coffee Tea Milk
DINNER
Lamb Steaks Mint Jelly
Buttered Egg Noodles Red Cabbage
: Hearts of Lettuce
Baba au Rhum
Coffee Tea Milk
TUESDAY, FEBRUARY 25
By SUE BOSK
BREAKFAST LUNCH
Pineapple Juice Fresh Fruit Salad
Cornmeal Waffles Pumpernickel
Coffee Tea Milk Coffee Tee Milk
DINNER
Brown Beef Stew and Dumplings
Cucumber Salad
Ice Cream Roll
Coffee Tea Milk
WEDNESDAY, FEBRUARY 26
By MAUREEN MURPHY
BREAKFAST LUNCH
Apple Cider Cream of Cheese Soup
Soft or Hard Cooked Eggs Relish Tray
Sugar--Cinnamon Loaf Coffee Tea Milk
Hot Chocolate
Coffee Tea Milk
DINNER
Pork Roast Baked Potatoes
Green Been Salad Herb Vinegar Dressing
Corn Bread
Canned Pears wlfh Raspberry Sauce
Coffee Tea Milk
THURSDAY, FEBRUARY 27
By SUE BOSK
BREAKFAST LUNCH
Chilled Grapefruit Halves Egg Salad
Hot Rice with Raisins on
Brown Sugar Sour Cream Tomato Slices
Coffee Tea Milk Bread Sticks
Coffee Tea Milk
DINNER
Creamed Chipped Beef on Biscuits
Buffered Peas
Fruit Gelatine Mold
Spice Cake
Coffee Tea Milk
FRIDAY, FEBRUARY 28
By LYNN CHENETTE
BREAKFAST LUNCH
Tomato Juice Peanut Buffer
Jelly Omelet Carrots, and
Whole Wheat Toast Mayonnaise Sandwich
Coffee Tea Milk Sliced Peaches
Coffee Tee Milk
DINNER
Fillet of Sole eu Vin
Wild Rice Buffered Squash
Tossed Green Salad
Toasted Almond Sundae
Coffee Tea Milk
SATURDAY, FEBRUARY 29
By SUE BOSK
BREAKFAST LUNCH
Stewed Plums Cheese Souffle
French Toast Molasses Cookies
Honey-Buffer Sauce Coffee Tea Milk
Coffee Tea Milk
DINNER
Stuffed Peppers
Whole Kernel Corn Carrot & Celery Sticks
Herd Rolls Black Bottom Pie
Coffee Tea Milk
Charlene Sandifur Says,
Combine Tomatoes, Eggs
.harlene Sandifur developed the colorful salad,
Tomato-Egg Stacks. She is the daughter of Mr.
and Mrs. Charles H. Sandifur of Spokane, Washing-
:::::. ton. Charlene came to Seattle Univer-
:'":::!" .............. i:i:%ii sity this year from Marycliff High
i School to major in Home Economics.
As a freshman, Charlene is quite ac-
.... i tive in the Seattle University Colhecon
Chapter of the American Home Eco-
i::i::::ii::: : nomics Association, Pep Club, and Ski
Club.
CHARLENE
SANDIFUR
TOMATO-EGG STACKS
2 tomatoes ¼ teaspoon dry instant
i head lettuce minced onion
1 can Lynden Egg Salad 3 drops worchestershire sauce
3A cup Darigold Small Curd salt and pepper to taste
Cottage Cheese ' 6 ripe olives
Slice tomatoes for 12 slices total; wash lettuce. Blend to-
gether remaining ingredients except olives.
Place one tomato slice on lettuce leaf; spoon on egg mix-
ture and top with second tomato slice. Garnish with ripe olive.
Yield: 6 Individual Salads
Menus Provide Meals
Balanced, Attractive
By VIRGINIA S. CLAYTON
HE MENUS presented
on this page each week
may be used as written
plus Sunday's meals. Only
the shopping list is miss-
ing. The students in home eco-
nomics st Seattle University
have organized each day's fare
to provide nutritionally bal-
anced and attractive meals. It
is like getting your menus
ready-made.
Some homemakers may see
in these menus ideas that easily
fit into their established food
patterns. In this way, the menus
act as an idea source and not
as pre-planned meals. The
homemaker culls her likes from
the menus and fashions them
for her own use.
These menus have been
planned primarily as a guide or
source of ideas. You are in-
vited to add your own dash
of imagination as you are the
best authority on the family
food likes and dislikes.
Everyone does not enjoy all
the same food combinations.
Why not try a few substitu-
tions? Perhaps the family pre-
fers one fruit juice to another.
Nutritionally, t h i s type of
switch will meet the same re-
quirement, a serving of fruit.
We do suggest that you try all
foods at least once to intro-
duce them to the family. This
increases the variety of foods
that will make up your future
menus. As the variety of foods
increase, the less confined you
will be in planning.
You can take advantage of
good food buys that we could
not predict. Meals must sat-
isfy budget as well as nutri-
tional requirements. Other
budget stretchers are left-
overs. They become valuable
items when planned into the
family meals.
We designed flexibility into
these menus to provide for
adoptions and adaptations. The
number one goal of meal plan-
ning is to give the family meals
they like on a budget the fam-
ily can afford." Keeping this in
mind, use the menus to their
best advantage for you.
YOU'LL AGREE
Upon
plans a
combine
MOLLY MALONE business,
HURRY
6 tablespoons Darigold butter
6 tablespoons all purpose flour
3 cups Darigold Homogenized
Milk
¼ teaspoon salt
Molly Malone Suggests
Delicious Curry Dish
olly Malone, daughter of Mr. and Mrs. Ray J.
Malo -. of Seattle, is a junior at Seattle Univer-
sity majoring in Home Economics.
Her activities include membership in
the Seattle University Colhecon Chap-
ter of the American Home Economics
Association. She is president of the mu-
sic service honorary, Mu Sigma, and
appears in all musical productions on
campus.
receiving her degree, Molly
professional career that will
her interest in foods, people,
and journalism.
CURRY
dash worchestershire sauce
2-3 teaspoons curry powder
2 cans Lynden Egg Salad
shredded coconut
green onions, finely chopped
Melt butter in saucepan; add flour and stir. Remove from
heat; stir in milk and return to heat until the sauce thickens
and boils. Add seasoning and Lynden Egg Salad; stir until mix-
ture is thoroughly heated.
Serve over steamed rice and sprinkle liberally with shredded
coconut and chopped green onion.
Yield: 6 servings
For Greater Pleasure
Here are a few comments on cipe and served with honey
this week's menus that may in- syrup substituted for the tra-
crease their pleasure to you. ditional maple syrup. In the
The open-faced sandwich for southeastern U n i t e d States,
lunch Monday will be taste- honey with cornmeal quick
tempting broiled only until the breads is established pattern.
cheese melts. On Thursday, try Charlene
Cornmeal Waffles for break- Sandifur's Tomato-Egg Stacks.
fast Tuesday can be made with It will be a delight with the
a good Yankee Cornbread re- bread sticks.
"The Best for Less"
CRABMEAT WESTPORT
I Can Westport Pride
Crab Meat
V= lb. Fresh Mushrooms (large)
2 ozs. Buffer
Itsp. Worcestershire Sauce
Salt and Pepper to taste
3 tbsp. Flour
I cup Table Cream
2 oxs. Sherry Wine
I cup Grated Cheese
(Sharp)
Cut mushrooms in quarters and simmer in huller for 30 minutes.
Add Westport Pride Crab Meat, seasonings, and flour and
cream mixed together until smooth. Cook until sauce is smooth
(will be quite thick). Pour into casserole and sprinkle wlth
grated cheese. Bake at 325 ° F. until hot through (about IS
minutes). Serves 4.
WESTPORT PRIDE
A NEW PACK OF CRAB MEAT
YOU MAY HAVE TO ASK
YOUR GROCER FOR IT
Represented by
E. N, ERICKSON BROKERAGE CO.
270 S. Hanford MA 4-0885 Seattle
MAKES LENTEN MEALS BETTER!
MORE NORTHWEST PEOPLE PREFER
DARIGOLD THAN ANY OTHER BRAND
NEW[ Swiff's Premium
llF r//E LENTEN
SPECIAL
EASIER TO OPEN
EASIER TO STORE
PACKAGE
DIFFERENT WAYS WITH BACON
Pan-Fry.. : Place slkes of Swift'e Premium
Bacon, separated or in a group of slices, in a
cold skillet. Cook slowly. Turn to cook evenly.
Drain en absorbent paper. Serve hot. (Do not
pour off bacon fat u it accumulate&)
Broil . . . Place separated slicee of Swift'a
Premium Bacon on broiling rack. Broil 3
inches from heat source. Turn once. Dzu oa
absorbent paper. Serve hot.
Bake . . . Place separated slices of Swift
Premium Bacon on a wire rack in a shallow
baking pan. Bake in a hot oven (400*F.) about
10 to 12 minutes or until brown Drain t
absorbent paper. Serve hot.
SWIFT'S PREMIUM BACON
Wn/HF LENTEN
SWEET SMOKE
Mare SPECIAL
ASK FOR SWIFT'S PREMIUM BACON
AT YOUR FAVORITE FOOD STORE
EGG
SALAD
-oz oC:,'T; sape,__..ieceS
into ttu':.a cbiCkW', ater
o cupS cou" over c°'tiI "
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om oeS _.,,,atercreSS - •
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r abOU __a rotate .m _,st piece=
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NEEDS NO REFRIGERATION
TRY IT
DELICIOUS FOR SALADS, SANDWICHES, HORS D'OEUVRES