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1950_05_01--154-184--Come_and_Get_It

154 Come and Get It "Best party of the year." That's what the whole crowd will be saying about this informal "cook-your-own" supper. By Sara Hervey PHOTOS BY JOHNSON SMOLA With a choice of toppings and plenty of ice cream, guests make their own sundaes. GET set for a good time at this informal gathering of the gang, whether you're giving the party or you are a guest. For any way you look at it, this means fun, with everyone getting into the act. A self-appointed disk jockey will fill your requests for Benny Goodman swing, Calypso or Dixieland jazz. You may be challenged to a game of darts or a fast set of table tennis. You'll want to be ready with some bright ideas for charades or "twenty questions." And when it comes time to clear the decks for action from the kitchen, you'll have a chance to help out with the food production. For easy, informal entertaining the cookyour own and serve-yourself plan works out well. It means less preparation beforehand for the hostess and good fun for the guests. The "makings" for sandwiches can be arranged on a large platter so that each person can assemble his own, tailor-made to fit his own appetite. A tray a assorted breads gives guests a choice. If an electric table grill or sandwich maker is available, hamburgers, frankfurters, lunch- eon meats, and cheese sandwiches can be grilled right on the spot. All the "trimmings"— slices of tomato, green pepper and big sweet onions—can be arranged attractively on beds of lettuce on another large platter. And, of course, pickle relish, mustard, catchup, and seasonings should be on hand for those who want them. One hot dish is always welcome. This might be the spicily seasoned Spanish Lima-Bean Casserole, * shown in the picture opposite, or it might be our Savory Potato Casserole, * New England-style baked beans, baked macaroni and cheese, corn pudding, or Spanish rice. To be sure the food stays hot, an electric table casserole or a chafing dish is an asset. A salad tray isn't a must, but it'll be appreciated by the more energetic members of the crowd. Mustard Cole Slaw, * packed in a ring mold for attractive buffet service, is shown opposite. Soda pop is kept well chilled in a tub of ice cubes or crushed ice. The brightly colored plastic mugs and the plastic-coated paper plates make housekeeping easy. "Make-your-own" sundaes are bound to be a hit for dessert. A 2-quart or gallon carton of ice cream can be kept firm, when packed in a bucket of ice. A trayful of different sundae toppings, including whipped cream, cherries and nuts, gives each person a chance to step up and order his choice of flavors. *SPANISH LIMA-BEAN CASSEROLE Cabbage Oil Soak Limas in water overnight. Salt the water and bring to a boil. Simmer until beans are tender, 21/2 to 3 hours Add more water, if necessary. Chop onion and saute in bacon fat. Add tomato paste diluted with 1 can of water. Blend in the chili sauce, red pepper and 1/2 cup of the grated cheese. Combine with the drained Limas, and pour into a greased casserole. Sprinkle the remaining cheese on top. Bake in a moderately hot oven (375° F.) 30 to 40 minutes, or until thickened. Makes 6 servings. *SAVORY POTATO CASSEROLE 6 Medium Potatoes 1 Tablespoon Flour 1 Green Pepper, PA Teaspoons Salt Chopped 4 Teaspoon Chili 1 Large Onion, Powder Chopped 1 Cup Top Milk 1 Cup Grated Sharp IA Cup Buttered Bread Cheese Crumbs Cook potatoes in boiling salted water until almost tender. Cool. Slice thin. Combine with chopped green pepper, chopped onion, grated sharp cheese, flour, salt and chili powder. Turn into a shallow greased casserole. Heat milk and pour over potatoes. Sprinkle the top with buttered crumbs. Bake in a moderate oven (350° F.) 30 to 40 minutes, or until thickened and browned on top. Serves 6 to 8. *MUSTARD COLE SLAW 3% Cups Finely Shredded 3 Tablespoons Salad Combine cabbage, green pepper, parsley, celery, onion, and celery seed. Mix salad oil, lemon juice, mustard, sugar, and salt together thoroughly. Pour dressing over chopped vegetables. Toss until vegetables are well coated with dressing. If desired, pack salad in a ring mold and chill. The above recipe will serve from 8 to 10 persons. (Continued on Pogo 184) PA Cups Dried Limas 1 6-ounce Can Tomato 1 Small Green Pepper, Chopped 3 Tablespoons Lemon Juice 5 Cups Water Paste IA Cup Chopped Parsley 1% Tablespoons 1 Large Onion 44 Cup Chili Sauce IA Cup Chopped Celery Prepared Mustard 2 Tablespoons Bacon 4; Teaspoon Red Pepper 1 Medium Onion, Chopped 1 Tablespoon Sugar Fat Cup Grated Cheese % Teaspoon Celery Seed 1 Teaspoon Salt


1950_05_01--154-184--Come_and_Get_It
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