Couples Supper Club
SUPPER PARTY TURKEY
V* cup butter or margarine 2 tablespoons white dinner wine
Vs cup all-purpose flour 2 cups diced cooked turkey
IW teaspoons salt l cup cooked or canned peas
2 cups milk Vs cup toasted slivered blanched
I tablespoon instant minced onion almonds
Cooked browned rice
Melt butter; blend in flour and salt. Add milk; cook and stir
until mixture boils and is thickened; stir in onion and wine. Add
turkey and peas; heat thoroughly. Just before serving, stir in part
of almonds. Sprinkle remaining almonds on top. Serve on
browned rice. Makes 3 or 4 servings.
SMORGASBORD PIE
CRUST: M cup softened butter or margarine
54 crackers, finely rolled (about 2 2 tablespoons water
cups crumbs)
Blend cracker crumbs, butter and water. Press firmly against
bottom and sides of a 9-inch pie plate. (The easy way is to press
crumbs into place using an 8-inch pie plate.) Bake in moderate
oven (375°F.) 10 minutes. Cool.
FILLING:
Soften X teaspoon unflavored gelatine in 2 tablespoons cold
water, dissolve over hot water. Add to X cup mayonnaise, mix
well. Combine X cup of mayonnaise mixture with a 7-ounce can
tuna, flaked; X cup chopped celery and 2 tablespoons pimiento
chopped. Arrange tuna mixture in a ring around the outer por
tion of the cracker crust.
Combine remaining X cup mayonnaise mixture with 5 hard
cooked eggs, chopped; X cup chopped celery, and 1 tablespoon
minced anchovies. Arrange egg mixture in a ring next to the
tuna salad.
Fill center of crust with X cup cottage cheese. Add a ring of
X cup chopped stuffed olives between the tuna and egg salad;
and a ring of X cup chopped ripe olives between egg salad and
cottage cheese. Refrigerate for approximately 10 minutes. Cut
in wedges to serve. Makes 8-10 servings.
I> •licious food makes any occasion seem more fes
tive, and if your turn is coming up to entertain your
couples club soon for supper and an evening of
cards, you 11 lie looking for novel foods to serve
Whether the hostess furnishes the main dish and
vegetables and the others bring salads and dessert,
or whether you plan it all yourself, you’ll find new
ideas welcome. How to achieve a festive menu with
out too much luss and bother is often a problem. To
help with this we offer several supper suggestions.
We recommend serving your supper buffet style,
possibly using a chafing dish for your entree which
in any event should probably be of casserole nature.
Yet it should be something with a new look and an
intriguing taste. Choose a salad which is pretty -
one that will add glamour to your meal. And plan
something easy but delicious in hot rolls along with
various intriguing side dishes. For the final touch,
let your dessert prove picturesque and delectable
and you’ve your whole supper solved. Remember,
too, that often it’s the little touch that sets your meal.