Detroit Free Press from Detroit, Michigan • Page 46

10M Friday, May 25, '62 DETROIT FREE PRESS YOUR DAILY MENUS -V Pie Ft to users ami 1 1 I II 1 i.saiaw rfjw, 1- PLUM HOSE "4 Jt jk I .5. from Ceorg Jcnua, too. TUESDAY Grilled Hamburger Patties French Fried Potatoes Green Beans Amandine Tomato-Cucumber Salad Fruit Bouquets MONDAY Sweet-Sour Pork Chops Steamed Rice Buttered Peas Assorted Relishes Lemon Sherbet Fruit Bouquets 17 oz can fruit cocktail, 6 macaroon cookies, The ham's Danish Modern, too. Those Danes have tone ft again; made another maor-contr2x t'orr to imiJtn IMng.ThIs time If Plumrose Danish Mam; fast what thq tfector ordered for today's fighter, kr-fct diets. Ks tfj leanest ttomest ham ever canned; all iuicy-pJnprctdn-pacted meat In the best Danish Modem tras3on.

Stores anywhere, needs no refrigeration. Already boned end eocfced, you can serve it hot for dinner, cold fcr supper, tUced far sandwiches and salads. Once youVs opened the ca.thenfs practically nothing to do but enjoy ft Why don't you? crumbled '2 miniature marsh-mallows broken pecan meats drained Vj heavy cream, whipped llx confectioners' sugar Vi vanilla Sweet-Sour Pork Chops 6 pork chops Vi-ln. tnick 1 chicken bouillon cube 1 boiling water 2 vinegar 2 soy sauce 2 green pepper strips 1 lb 4 oz can pineapple chunks, drained if Ptomron, Huda 9L, Nar ta 13, N. V.

And try PtovWi I 0 sugar mjt Satan PktIc Port Shoulders Cmd Sbeai Bm CockUl tauM(as 0M Mm Chill fruit cocktail. To whipped cream add sugar and vanilla; mix in crumbled cookies, marshm allows and nuts. Place layer of cream mixture into parfalt glasses, then layer of fruit cocktail; continue alternating fruit and cream mixture in glasses. Top with additional whipped cream, if desired. Serves four.

salt Va pepper curry powder coriander pineapple syrup cornstarch SUNDAY Roast Beef Baked Potatoes Corn on the Cob Head Lettuce Salad Ambrosia Pie Ambrosia Pie 1 pkg lady fingers 3 oz pkg orange flavored gelatin 14 sugar 1 boiling water 2 grated orange rind i 0 orange Juice plus lemon juice to make Vi 3 medium-sized oranges 3V2 oz can flaked coconut 1 evaporated milk 1 lemon juice To make pie shell, split lady fingers lengthwise; cut off one end so remaining pieces are 2r2 inches in length; stand these pieces up around inside edges of 9-inch pie plate. If there are gaps, fill by tapering the bottom of as many lady fingers as necessary to completely cover inside edge. Cover bottom of plate with remaining pieces of lady fingers. In medium mixing bowl mix gelatin and sugar; add boiling water; stir until gelatin is dissolved; add grated rind and fruit Section oranges; save out six sections for garnish; cut remaining sections into small pieces to make one cup. Stir orange pieces and all but two tablespoons coconut into gelatin mixture.

Chill until mixture i3 consistency of unbeaten egg white. Chill evaporated milk in ice cube tray until partially frozen; whip until stiff and will hold peak; beat in one tablespoon lemon juice. Fold whipped evaporated milk into gelatin mixture; spoon into pie shell; chill until set, about three to four hours. "When ready to serve, arrange orange sections on top of pie; sprinkle with reserved coconut. Brown chops in hot shortening; pour off excess fat.

Dissolve bouillon cube in boiling water; add to chops along with seasonings, vinegar, soy sauce, green pepper strips and pineapple. Cover; simmer about 30 minutes, until chops are tender. Mix pineapple syrup with cornstarch, stir into mixture in pan; cook and stir until mixture thickens and boils. Serve over rice or chow-mem noodles. Serves six.

4 Changes Flavor The peanut butter sandwich fans in your household will enjoy this variation. Add one-half cup chopped seedless raisins to one cup peanut butter. Blend well. Make up thi flavor treat In advance and store aa you regularly store peanut "the NOSE knows it's the greatest!" I 'stvsy I 1 I K- jA la vt I 9 mm i 11111 ''I wii'ir r-rrw -1 1 1 "irr i riiin, lw J(1; y. 'WIIII iJeW MJi 1IM 1 i A I I ill r-, tWlWWillMiswgsThiiQt vHT'CT -IT r'Z WWW Jim iu ianfcv --yV iWW1 sn-vthc, ft.

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