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CEREALS and

FAMILY

MEALS ^^

A Guide for Consumers LIBRARY

NOVl 8 1958

II. S, CffÄ'MI flf k£ami. BELTSViLLE BRANCH

Home and Garden Bulletin No. 150 - U.S. DEPARTMENT OF AGRICULTURE CONTENTS

Page Page Buying cereals 3 Preparing and serving break- Breakfast cereals 3 fast cereals 6 Rice 4 Cooking rice 9 Cornmeal and hominy grits» 5 Cooking bulgur 10 Cooking cornmeal and hom- Bulgnr^ 5 iny grits :,- 11 Buying pasta 5 Cooking pasta. 12 Storing cereals and pasta 6 Recipes 13 Using cereals and pasta ^ _ 6 Index to recipes 32

Prepared by

Human NutriHon Research Division Asricultural Research Service

Acknowledgment is made to the Consumer and Food Economics Research Division for calculating the calorie value of recipes in this bulletin.

Washinston, D.C. Issued October 1968

For sale by the Superintendent of Documents, U.S. Government Printing Office Washinston, D.C 20402 - Price 20 cents CEREALS AND PASTA IN FAMILY MEALS:

A Guide for Consumers

For hearty eating at breakfast bland flavor of pasta teams well and other meals, count on cereals with a variety of foods, from a mild and pasta. These grain products are cheese to a highly seasoned tomato good sources of food energy at sauce. Pasta helps stretch the food relatively low cost. dollar by making meat and other Besides the diverse forms of corn, protein foods go farther. wheat, oats, and rice that appear at Enriched pasta provides useful the family breakfast table, cereals amounts of thiamine, niacin, ribo- and cereal products are used widely flavin, and iron. Pasta also supplies in combination dishes, and in baked some protein; this protein is supple- products, including breads, cookies, mented by the protein in meat, cakes, and pastries. poultry, fish, cheese, eggs, and Whole-grain or enriched cereals milk—foods that are often com- furnish carbohydrate, protein, iron, bined with pasta. and the B vitamins, thiamine, This bulletin is a guide to buying, riboflavin, and niacin. The protein storing, and cooking cereals and in cereals is supplemented by the pasta. You'll welcome the menu milk, meat, or other high-protein suggestions and the choice of recipes foods often served with cereals. that featiu*e cereals and pasta in Then there's pasta, which in- appetizers, main dishes, meat ac- cludes all members of the spaghetti, companiments, , soups, , and noodles family. The breads, and desserts.

BUYING CEREALS

Breakfast Cereals Many of today's ready-to-eat cereals are presweetened with sugar, Eeady-to-eat cereals come in a honey, or artificial sweeteners. variety of textures, flavors, and shapes. You can select breakfast Others may be flavored with cocoa, cereals made from corn, wheat, oats, fruit, or spices. You can buy cereal rice, or a mixture of grains—in already combined with raisins or flaked, puffed, granular, and shred- with freeze-dried strawberries, blue- ded forms. berries, bananas, or other fruit. Packages of ready-to-eat cereals grains are separate and distinct. are sized to suit large or small fami- When short- or medium-grain rice lies. Individual boxes that contain is cooked, the grains are moist and single servings of one kind of cereal tend to chng together. or an assortment of cereals are You can buy rice in the following packaged together for your con- forms: venience. Individual packs cost Regular white rice has been milled more, but help preserve freshness to remove the hidl, germ, and and give family members a choice. practically all of the bran. Milling Hot cooked cereals—so appealing removes some of the vitamins and on cold mornings—^may be made minerals. White rice has a bland from wheat, oats, corn, or rice. flavor and tender texture. Popular choices are farina, rolled Enriched rice is white rice, plus oats (called oatmeal when cooked); added vitamins, and iron. rolled wheat, whole-wheat cereal, Parboiled rice is treated by a and corn grits. Some of these cereals special steam-pressure process be- are flavored with malt, cocoa, or fore milling. This forces the vitamins maple by the manufacturers. and minerals from the hidl, bran, You can also buy quick-cooking and germ into the starchy part of cereals that are specially processed the grain. Much of the natural and require only minutes to cook. vitamin and mineral content is Instant hot cereals need only to be retained after milling. Parboiled heated a few seconds after mixing rice takes longer to cook than with hot water or milk. Other in- regular white rice. The cooked stant cereals cook right in the grains are fluffy, separate, and cereal bowl—all you do is add boil- plump. Converted rice is parboiled ing water, stir, and serve. This type rice made by a patented process. of cereal comes in individual- Packaged precooked rice is long- serving packages. grain white rice that has been Cereals to be cooked and served cooked and dried. It takes less hot usually cost less per serving preparation time than regular white than ready-to-eat cereals. rice, but costs more. Both ready-to-eat and cooked Brown rice is whole-grain rice cereals may have added food value from which only the hull and a in the form of vitamins, minerals, small amount of the bran has been or wheat germ (the embryo of the removed. It has a nutlike flavor and wheat kernel). a slightly chewy texture. Brown rice To learn the food value and needs to cook a little longer than composition of a cereal food, read regular white rice. the label carefully. Wild rice is not a true rice, but the seed of a grass that grows wild in Rice shallow lakes and marshes. It is dark Kice may be long, medium, or brown, distinctive in flavor, and short grain. When cooked, long- costs considerably more than other grain rice is light and fluffy, and types of rice. Convenience foods containing rice there are also differences in flavor are also available. You can get in these products. canned rice that is cooked and Most cornmeal and hominy grits ready to heat and serve. Many on the market are enriched wibh canned and frozen combination thiamine, niacin, riboflavin, and foods have rice as a major ingredi- iron according to U.S. GovernmentX ent. Mixes containing precooked standards. Calcium and vitamin D ] rice are on the market. And, in the also may be added to these corn/ gourmet section of many stores, products. youll find regular long-grain rice or wild rice combined with spices, Bulgur herbs, or other ingredients. Bulgur—a wheat food eaten for Cornmeal and Hominy Grits centuries in certain countries of the Near East—is considered a gourmet Cornmeal and hominy grits are food in the United States. made from mature white or yellow In the making of bulgur, wheat is corn from which the bran and germ parboiled, dried, and some of the have been removed. bran is removed. Bulgur may be sold Cornmeal is ground corn. For whole or cracked. hominy, kernels of hulled corn are Bulgur is easy to cook (see pp. either left whole or broken into 10 and 11). Methods are similar particles. Hominy grits are grains to those for cooking regular white of hominy broken into small uni- rice and cooking time is about the form particles. same (see p. 9). White cornmeal and grits are tra- Cooked bulgur has a nutlike ditional in the South; yellow corn- flavor and a slightly chewy texture. meal and grits are more likely to be You can use bulgur in many of the found in the North. Besides color, same ways you use rice.

BUYING PASTA

Pasta includes macaroni, spa- macaroni shells—and from alpha- ghetti, and noodles—^in a great bet noodles to noodle bows and variety of shapes and sizes. Pasta ribbons. dough is made from one or more of Some common forms of pasta are these—semolina, farina, and wheat listed below. flour—and water. Eggs are added Macaroni is usually shaped like to the dough to make noodles. a hollow tube; elbow macaroni is Machines form the dough into short and curved. Shell macaroni, more than 150 shapes, ranging from as the name indicates, is shaped long, thin spaghetti to broad, flat like a seashell. lasagna noodles—from elbow mac- Spaghetti is formed into long, aroni cut in inch pieces to jumbo thin, sohd rods. Spaghettini is thin- ner than regular spaghetti, and (that contain spinach), and cresta vermicelli is thinnest of all. Short, di gallo (shaped like a rooster's curved spaghetti is also available. crest). Noodles are flat, ribbon-like strips A number of convenience foods cut in varying widths—^fine, me- combining pasta with sauce mixes dium, and broad. or canned sauces are available, too. Among the more unusual forms Most pasta products are enriched of pasta are the Italian specialties— with thiamine, riboflavin, niacin, manicotti, rigatoni, green noodles and iron. Check the label.

STORING CEREALS AND PASTA

Store cereals and pasta at room The home storage guide below temperature in tightly closed con- gives the approximate length of tainers to keep out dust, moisture, time cereals and pasta will maintain and insects. Choose a relatively flavor and crispness in a cool, dry cool, dry place in your kitchen— place. When these products are held not above the range or refrigerator. longer than the time indicated, Do not store cereals and pasta near off-flavors may develop. soap or other products with strong Maximum storage odors. time for best quality Open cereal packages carefully— follow instructions on the pack- Breakfast cereals 2 to 3 months Bulgur 6 months ages—and close them tightly after Cornmeal and hominy- use. Refold the inner wrap on grits 4 to 6 months ready-to-eat cereals to help protect Pasta (except egg flavor and crispness. noodles) 1 year When humidity is high, ready-to- Egg noodles 6 months Rice: eat cereals soon may lose crispness. White I To restore crispness, heat the cereal Parboiled [ 1 year in a shallow baking pan in a pre- Packaged precooked-_J heated oven at 350° F. for about 5 Brown 1 ^ ,, minutes. Wild ^^"^'^^

USING CEREALS AND PASTA

Preparing and Serving times. Children enjoy helping them- Breakfast Cereals selves to ready-to-eat cereals. Keep an assortment on hand so Ready-to-eat cereals everyone can choose his favorite These cereals—ready to serve cereal or combine two or more in a directly from the package—save cereal medley. time on hurried mornings. They are To spark new interest in break- especially convenient when family fast, provide one or more of the members eat breakfast at different following toppings for cereal. • Fresh, frozen, or canned fruit. • Top piping hot cooked cereal • Cooked or uncooked dried fruit. with brown sugar and a pat of • Softened ice cream (good on butter or margarine. hot days). • Use honey, maple sirup, or a • Chocolate milk in place of cinnamon-sugar mixture in place of regular mük and sugar. granulated sugar. • Brown sugar, maple sirup, or • Use dairy eggnog in place of honey in place of granulated sugar. mUk and sugar. • Top a bowl of cooked cereal with a spoonful of colorful jam or Cooked cereals marmalade. It adds eye appeal as When cooking breakfast cereals, well as flavor. use the proportions of ingredients • Sprinkle crumbled crisp bacon and the cooking times recommended over hot cereal; omit sugar. on the package. Cooked cereal is best served Here are some general directions piping hot, as soon as it is cooked. that apply to all breakfast cereals When it is allowed to stand exposed that require cooking. to the air, a rubbery film quickly • Have water boiling rapidly forms on the siu-face. If cooked before adding cereal. cereal must wait for latecomers, cover it and keep it hot in the top • Sprinkle cereal slowly over of a double boiler over hot water. boiling water while stirring con- stantly to prevent lumping. Boiling should not stop. • Stir cereal as it thickens to prevent sticking. Reduce heat, cover, and continue cooking for length of time given on package. During this step, regular- type cereals can be cooked either over direct heat or over boiUng water in a double boiler. Quick- cooking cereals are usually cooked over direct heat. To vary the flavor of cooked cereals, cook them in milk or with raisins or cut-up dried fruits. To cook cereal in milk, use a little more mük than the amount of water called for. Heat the milk to just below the boiling point before stir- ring in and cooking the cereal. Instead of serving cooked cereals To prevent lumping, add cereal with the customary sugar and milk to boilins water slowly. stirring or cream, try these suggestions. constantly. To reheat leftover cooked cereal, yield of crumbs depends on the place it in a saucepan and add just kind of cereal and how fine you enough water or milk for desired crush the cereal. consistency. Cook over low heat, Add a crunchy texture to foods by stirring to prevent sticking, until using breakfast cereals in the follow- the cereal is hot. ing ways : Or if you prefer, add the liquid As a crisp coating for meat, poul- and reheat cereal in the top of a try, or fish— double boiler over boiling water. Use crushed, unsweetened ready- Cover, and heat without stirring. to-eat cereal flakes, or packaged cereal crumbs in place of bread- Cereals as ingredients crumbs or flour as a coating. Season Breakfast cereals can add flavor crumbs with salt, pepper, and your and variety in texture to many favorite herbs if desired. foods. They are familiar ingredients As a topping for casseroles— in cookies, quick breads, and des- Combine crushed, unsweetened, serts. When added to and ready-to-eat cereal with melted but- meat loaves, they help keep the ter or margarine. If desired, add meat moist. shredded Cheddar or grated Par- Many recipes call for crushed mesan cheese, an herb such as basil cereals. You can buy packaged or orégano, or poultry seasoning. cereal crumbs or you can crush Top your favorite casserole with most crisp ready-to-eat cereals by this cereal mixture instead of but- hand (see illustration). You can tered breadcrumbs, and bake as also crush cereal in an electric directed in casserole recipe. blender. As croutons— One cup of ready-to-eat cereal Use unsweetened puffed corn, makes }i to % cup of crumbs; the puffed wheat, or bite-size shredded wheat, corn, or rice. Combine the cereal with melted butter or mar- garine and grated Parmesan cheese or your favorite herb seasoning. Use on tossed salads or hot soups. As a crunchy coating for cookies or biscuits— Drop cookie dough from a tea- spoon into crushed ready-to-eat cereal (sweetened or unsweetened). Roll dough into balls and bake on greased baking sheet as directed in cookie recipe. Dip rounds of refrigerated or homemade biscuit dough in un- diluted evaporated milk; then roll Crushing cereal flakes in a plastic bag in fine cereal crumbs and bake in a saves time and work. foil-lined pan. To make cinnamon biscuits, mix sugar and cinnamon Here are cooking directions for with the cereal crumbs. fluffy rice and a variation for softer As a dessert topping— rice. Serve on ice cream, fruit, or a chilled pudding. See recipe on page Boiled white rice (fluffy) 31. 6 servings, % cup each Cooking Rice Salt 1 teaspoon Water 2 cups Rice is easy to cook—^you can Rice, white, uncooked 1 cup boil, steam, oven-cook, or fry it. Cooking fat or oil, bland ... Vb. teaspoon Keep in mind that most kinds and Add salt to water and bring to a brands of rice sweU dmng cook- boil. ing. One cup of uncooked white, Stir rice into rapidly boiling parboiled, or brown rice yields 3 water. cups or more; 1 cup of precooked Add fat to reduce foaming. rice yields from 1 cup to slightly Bring back to boiling point and more than 2 cups. lower heat until water is just To keep as many nutrients as bubbling. possible in cooked rice, foUow these Cover tightly and boil gently 20 rules: minutes. Don't stir during cooking; • Do not wash rice before cook- stirring may mash the grains and ing. Packaged rice is clean. make the rice gummy. • Use only the amount of water Rapid boiling may break the that the rice will absorb during grains and make the rice boil over. cooking. After cooking, remove pan from • Do not rinse rice after cooking. direct heat, but do not remove cover. Leftover cooked rice can be used Let rice stand 10 to 15 minutes, in most combination dishes that covered tightly, to finish cooking call for cooked rice. in its own steam. To reheat cooked rice, steam it in Fluff rice with a fork. a colander or sieve over boiling For softer rice.—Increase water to water. Or add 2 tablespoons water 2}^ cups and boil gently 25 minutes. for each cup of cooked rice, and Let stand 10 minutes, covered. reheat in a covered pan over low Calories per serving: Abo at 115. heat or in the oven. While rice is heating, occasionally stir it gently with a fork. Oven-cooked white rice (fluffy) 6 servings, % cup each Regular or enriched white rice Rice, white, uncooked 1 cup Some persons like rice fluffy and Salt 1 teaspoon dry, firm yet tender, with the grains Boilins water 2 cups well separated. Others prefer rice Preheat oven to 360° F. (moderate). soft and moist with the grains Place rice and salt in a 1-quart clinging together. Soft rice is best casserole or pan. Pour boiling for rice rings, patties, and croquettes. water over rice; stir and cover.

9 295-967 0-68—2 Bake 30 to 35 minutes or antil rice is tender. Try These Variations Calories per serving: About 110. Cook rice in a flavorful liquid in- stead of water. Try— Other kinds of rice Chicken broth Equal parts of Parboiled rice,—Follow either of Beef broth tomato juice the methods—^boiling or oven cook- Fruit juice and water ing—as for white rice, but increase Add flavor with spices, herbs, or water to 2% cups for each cup of other seasonings. uncooked rice. Boil parboiled rice m Add curry powder, cumin, 25 minutes. For oven-cooked par- tixyme, , mace, saffron, or boiled rice, increase baking time dried parsley flakes to the water to 40 minutes. One cup uncooked with the rice. For most spices or rice makes 6 servings cooked rice. herbs, use }^ to 1 teaspoon for 1 cup Calories per serving are about the uncooked rice, but use 1 tablespoon same as for white rice. of dried parsley flakes, and only ji Brown rice,—Use either method— teaspoon of saffron. boiling or oven cooking—as for white • Cook chopped onions, celery, rice. Boil brown rice 45 minutes or or mushrooms in a Httle fat or oil until tender and water is absorbed. until tender; add to rice at start of Or cook in oven about 55 minutes. cooking. One cup uncooked rice makes 6 • Add raisins to rice before cook- servings cooked rice. Calories per ing. Or add nuts, chopped olives, or serving are about the same as for toasted sesame seed after cooking. white rice. • Add chopped fresh or froizen Packaged precooked rice.—Follow parsley or chives to cooked rice. directions on package. Make a rice ring. Blend 4 cups hot cooked rice with 2 tablespoons butter or margarine and pack into Cooking Bulgur greased 1-quart ring mold. Set ring mold in pan of hot water until For variety in your meals, serve serving time. Unmold rice on warm cooked bulgur as a breakfast cereal platter. Fill center of ring with or as a vegetable. Or add bulgur creamed meat, poultry, or fish. to soups or stews at the start of cooking. You can also use cooked bulgur in meat loaves, meatballs, stuffed peppers, or casserole dishes. Boiled bulsur Cooking methods for bulgur are 6 servings, % cup each similar to those for rice. Like rice, bulgur is not washed before cooking Water 2 cups or rinsed after cooking. Cook in Salt Vè teaspoon just the amount of water that will Bulgur, dry, cracked unseasoned 1 cup be absorbed during cooking. One cup of dry, cracked bulgur Heat water to boiling; add salt. yields 3 to 3% cups cooked bulgur. Stir bulgur into boiling water. 10 Cover tightly and cook over very Recipes in this bulletin are for low heat 20 minutes. Do not remove regular cornmeal, salt, and baking cover while cooking. powder. Calories per serving: About 100. To make a smooth cornmeal mush, blend the cornmeal with Oven-cooked bulsur cold water before stirring it into 6 servings, % cup each boiling water. Serve cornmeal mush Bulgur, dry, cracked, hot with sugar and milk or cream. unseasoned 1 cup Or, if you like, chill, slice, and fry Salt Vè teaspoon the cornmeal mush. Boilins water 2 cups Cornmeal mush Preheat oven to 350^ F. (moderate). Place bulgur and salt in a 1-quart 6 servings j % cup each casserole. Cornmeal 1 cup Pour boiling water over bulgur; Cold water 1 cup stir and cover. Salt 1 teaspoon Bake 25 minutes or until tender. Boilins water 3 cups Calories per serving: About 100. Mix cornmeal, cold water, and VARIATION salt. For added flavor, cook bulgur in Stir cornmeal mixture slowly into boiling water. beef or chicken broth, or add two Stir until thickened. beef or chicken bouillon cubes to Cover and cook over low heat 15 the water in which bulgur is cooked. minutes, stirring occasionally to keep from sticking. Cooking Cornmeal and Calories per serving: About 85. Hominy Grits VARIATION Cornmeal can be served as a breakfast cereal, but it is used most Fried mush.—Chill mush thor- often as an ingredient in breads. oughly in loafpan. Cut mush into Cornbread, johnny cake, and spoon- }^-iuch slices, and fry in 2 table- bread are popular versions. spoons fat until brown. About 120 When a recipe calls for ''yellow calories per serving. cornmeaP' or 'Vhite cornmeal," Hominy grits usually are served you will get the best results if you with meat or eggs—^for breakfast, use the kind specified. But if the lunch or supper. Serve them topped recipe simply calls for ''cornmeal,'' with butter, margarine, or gravy. you can use either yellow or white. If you use self-rising cornmeal, Hominy grits you will need to omit or decrease the amount of salt and baking 8 servings, K cup each powder. Self-rising cornmeal con- Salt 1 teaspoon tains ji teaspoon salt and the Water 5 cups equivalent of IK teaspoons baking Hominy srits 1 cup powder for each cup of cornmeal. Add salt to water; bring to boil.

11 Stir in hominy grits slowly. Stir occasionally to keep pasta Lower heat and stir untü thickened. from sticking to pan. Cook for 15 minutes longer, Cook pasta just until tender; stirring occasionally to keep from consult directions on package for sticking. cooking time. To test for doneness, Calories per serving: About 70. press a piece of the pasta with a fork or spoon against the side of Cookins Pasta the pan. Pasta should break easily and cleanly when done. Well cooked pasta is tender yet Drain pasta at once in a colander firm—not sticky. For best results, or strainer. Do not rinse pasta pasta should be added to rapidly after cooking. If pasta tends to boiling, salted water, and cooked stick together, add a sauce or a only until tender. little fat or oil. The less water you use in cooking Calories per cup: About 155 for pasta, the more vitamins you save. macaroni or spaghetti; 200 for egg Thick pasta products, such as noodles. lasagna noodles, need more water than other , however. To TIPS cook thick pasta products, follow Be careful not to overcook pasta; directions on the package. overcooking makes it soft and General directions for cooking unappetizing. other pasta products are given here. Shorten the cooking time slightly if pasta is to be used in a combina- Boiled pasta tion dish that needs further cooking. 4 to 5 cups cooked pasta Pasta is best, of course, when Salt 1 teaspoon cooked just before it is to be served Cookins oil, bland 1 teaspoon or combined with other ingredients. Water 6 cups But if it must be cooked ahead of Pasta, uncooked (macaroni, time, keep it hot in a strainer over sposhetti, or noodles).... 8-ounce hot water. The steam will reduce package sticking. Add salt and oil to water. Oil If cooked pasta is to be used helps to keep pasta from sticking cold in salads, add the dress- and from foaming. Bring water to ing while the pasta is still hot. This a full, rolling boil. helps prevent sticking. Flavors Add pasta gradually to rapidly blend more thoroughly too. boiling water so that boiling does Different kinds of pasta can be not stop. To fit long spaghetti used interchangeably in most rec- into a medium-size pan, place one ipes that call for a given weight end of the spaghetti strands in the of uncooked pasta—an 8-ounce boiling water. As the spaghetti package, for example. But in rec- softens, gradually coil the strands ipes that call for a given measure— around the pan until they are as 1 cup—you may not be able to completely under the water. substitute so successfully, because Leave pan uncovered. a cupful of one kind of uncooked 12 pasta may weigh more or less than however, can be used interchange- a cupful of another kind. ably, measure for measure, in Different kinds of cooked pasta. recipes.

RECIPES

In the recipes that follow, you'll to 12 minutes or until browned on find cereals featured in a variety of all sides. foods—^from appetizers to desserts. Drain off fat. Add Pasta appears in main dishes, sauce. salads, and soups. Heat to simmering. Calorie value per serving is given Serve meatballs on toothpicks. for each recipe. Many of the rec- Calories per : About 30. ipes suggest how to reduce calo- ries—by omitting optional ingredi- VARIATION ents—^by using the smaller amount Swedish meatballs.—Omit barbe- of an ingredient when a range in cue sauce. Brown meatballs, remove amount is given-^and by choosing from frypan, and keep warm. Stir 2 low-calorie ingredients instead of tablespoons flour into fat remaining high-calorie ones where indicated. in frypan; then stir in 2 cups hot Some of the variations wiU appeal water and 2 beef bouillon cubes. to weight watchers. Cook, stirring constantly, until thickened. Remove from heat. Stir Appetizers and Snacks in 1 cup sour cream and % teaspoon dill seed; add meatballs. Reheat Appetizer meatballs over low heat to serving tempera- About 5 dozen small meatballs ture; do not boil. Serve at once, or Ground beef, lean 1 pound keep warm over hot water. About Rolled oats, quick-cooking 25 calories per meatball. or regular, uncooked Vs C"P Onion, finely chopped Y^ cup Salt 1 teaspoon Cereal party snack Garlic salt y^ teaspoon Mustard, prepared 2 teaspoons 8 cups party sna>ck Worcestershire sauce Y^ teaspoon Butter or morsarine 14 cup Catsup Vi cup Worcestershire sauce 1 tablespoon Egg, slightly beaten 1 Tabasco sauce Few drops Fat or oil 1 tablespoon Salted mixed nuts 12- to 14- Barbecue sauce, prepared, ounce can mild 2 cups Pretzel sticks, short, thin.... 1 cup Combine all ingredients except Unsweetened ready-to-eat fat and barbecue sauce; mix well. cereals, assorted 4 cups Seasoned salt 1 teaspoon Shape mixture into very small Paprika 1 teaspoon balls—a rounded teaspoonful for each. Preheat oven to 250° F, {slow). Place meatballs in hot fat in large Melt fat in large baking pan in frypan over moderate heat. Fry 10 oven.

13 Remove pan from oven; stir Grease a 1%-guart casserole. Worcestershire and tabasco into fat. Cover bottom of casserole with Stir in nuts and pretzels; add half the macaroni. cereals and mix well. Combine cheeses; sprinkle half Sprinkle with seasonings; stir. the mixture over macaroni in cas- Heat uncovered, in oven for 20 serole. Repeat layers. to 30 minutes, or until light-colored Combine eggs with milk, onion, cereals begin to brown. Stir every K teaspoon salt, and pepper. 10 minutes. Pour over . Serve warm or cooled. Sprinkle top with corn flake Store cooled cereal snack in crumbs. tightly closed containers. Set casserole in pan of hot water. If snack needs recrisping, reheat Bake 45 minutes to 1 hour, or in slow oven for a few minutes. until browned and almost set in NOTE: Plain puffed cereals and center. bite-size cereals are good in this Let cool 10 minutes before serving, recipe. to allow mixture to set. Calories fer cup: About 370. Calories per serving: About 475 with 2 cups of each kind of cheese and whole milk; about 310 with Main Dishes 1 cup of each kind of cheese and skim milk. Baked macaroni and cheese MENU SUGÇ3ESTION 6 servings, 1 cup each Serve with spinach, apple-celery- Salt 1 teaspoon raisin salad, and a fruit gelatin Water 4 cups (1 quart) dessert. Eibow macaroni, uncooked. 1 ]4 c^ps Sharp natural Cheddar Beef loai cheese, shredded 1 or 2 cups, as desired 6 servingsf IVr-inch thick slice each Process Cheddar cheese, Ground beef, resular or shredded 1 or 2 cups, lean 1 pound as desired Rolled oats or roiled wheat, Eggs, beaten 2 uncooked Vè cup Milk, whole or skim 2 cups Tomatoes, canned or cooked. % cup Onion, Finely chopped 1 teaspoon Sour cream or cultured Salt y^ teaspoon buttermilk VA cup White pepper, if desired VA teaspoon Worcestershire sauce % teaspoon Corn flake crumbs VA cup Salt 1 teaspoon Pepper V& teaspoon Add 1 teaspoon salt to water; Onion, finely chopped 2 tablespoons bring to a boil. Add macaroni and cook un- Preheat oven to 350° F, {moderate). covered, stirring occasionally, until Mix all ingredients thoroughly. almost tender, about 6 minutes. Lightly pack mixture into 9- by Drain. 5- by 3-inch loafpan. Preheat oven to 350^ F, (moderate), Bake IM hours, or until done.

14 Let stand 10 minutes; then invert NOTE : The garlic clove is easier to beef loaf on serving platter and remove if it is speared on a toothpick slice. before it is added to the mixture. Calories fer serving: About 260 Calories per serving: About 435 with regular ground beef and sour with regular ground beef and % cup cream; about 175 with lean ground cheese; about 355 with lean ground beef and buttermilk. beef and % cup cheese.

MENU SUGGESTION MENU SUGGESTION Serve with broccoli, potatoes au Serve with italian green beans, a gratin, lettuce wedges, and fruit. tossed vegetable «alad, and apple crisp.

Spashetti witK meat sauce Cereal-chicken casserole 6 servings, 1 cup each 6 servings, 1 cup each Ground beef, resular or lean 1 pound Filling Onion, finely chopped 1 medium Onion, finely chopped 1 tablespoon Garlic clove, peeled 1 Chicken fat, butter, or Oregano VQ teaspoon marsarine 2 or 3 table- Salt 1 teaspoon spoons, as Pepper V4 teaspoon desired Hot water % cup Flour, unsifted 14 cup Tomato paste 6-ounce can Salt (omit if salted broth is Tomato sauce, Spanish style. 15-ounce can used) % teaspoon Sugar 2 teaspoons Pepper VB teaspoon Bay leaf 1 Chicken broth 1 cup Spaghetti 8-ounce Milk, whole or skim 1 cup package Peas and carrots, frozen.. .. 10-ounce Parmesan or Romano cheese, packa$e grated 14 or % cup, Chicken, cooked, diced. ... 11/è c"Ps as desired Topping Crumble ground beef into a 2- Corn or wheat flakes, quart heavy pan and add onion, crushed 1^ or 1 cup garlic, orégano, salt, and pepper. Poultry seasonins Vè teaspoon Cook, stirring as needed, to brown Parsley, minced 1 tablespoon meat. Pimiento, chopped 3 tablespoons Butter or marsarine, melted. 2 or 3 table- Stir in hot water, tomato paste, spoons, as tomato sauce, and sugar; add bay- desired leaf. Simmer, uncovered, over low heat Preheat oven to S75^ F. {moderate). 45 minutes. Cook onion in fat in 2-quart Remove garlic and bay leaf. saucepan until tender. Simmer 15 minutes longer. Blend in flour, salt, and pepper- Cook spaghetti (see p. 12). Drain Stir in broth and milk slowly. spaghetti and serve at once with Cook over moderate heat until meat sauce. Sprinkle with cheese. thickened, stirring constantly.

15 Add peas and carrots. Cook over Place alternate layers of noodles, low heat, stirring occasionally, for 5 , and hot tomato mixture in minutes. Add chicken. casserole. Pour into l)^-quart casserole. Top with crumbs; dot with fat. Combine topping ingredients ; mix. Bake 20 minutes or until mixture Spread over chicken mixture. is heated through and crumbs are Bake until the filling bubbles and browned. the topping is crisp, 20 to 30 Calories per serving: About 370. minutes. MENU SUGGESTION NOTE: Canned chicken can be used in this recipe. Serve with a mixed green salad Calories per serving: About 300 if and pineapple upside-down cake. whole milk and the higher amounts of fat and crumbs are used; about Lasosna 255 if skim milk and the lower amounts of fat and crumbs are used. 9 servings, 1 cup each

MENU SUGGESTION Ground beef, resular or lean % pound Serve with mashed potatoes, a Garlic cloves, finely fruit gelatin salad, and baked chopped 2 apples. Onion, chopped Vz cup Salt 1 Vè teaspoons Red pepper, crushed, dried.. vA teaspoon Basil y^ teaspoon Tuna noodle casserole Oregano % teaspoon 6 servings j 1% cups each Parsley, dried 1 tablespoon Tomato paste 6-ounce can Onion, chopped 14 cup Tomato sauce, Spanish style. 8-ounce can Celery, diced V'i cup Hot water % cup Fof or oil 1 tablespoon Mushroom stems and pieces, Salt V2 teaspoon undrained 4-ounce can Pepper yB teaspoon Lasagna noodles 6 Tomato sauce, Spanish style. 3 cans, 8 Egg, beaten 1 ounces each Ricotta cheese 1 pound Noodles, uncooked 4 ounces Mozzarella cheese, thinly Tuna, canned, undrained, sliced VAoty2PO\in6, flaked 2 cans, 6 or 7 as desired ounces each Parmesan cheese, grated — 14 or % cup, Corn flake crumbs Vè cup as desired Butter or marsarine 1 tablespoon Crumble ground beef into large Preheat oven to 350^ F. (moderate). frypan. Cook over moderate heat, Grease a 2-qm/rt casserole. stirring as needed, until beef is Cook noodles as directed on Hghtly browned. page 12; drain. Add garHc and onion; cook until Cook onion and celery in fat in onion becomes tender. 1-quart saucepan until tender. Stir in seasonings, tomato paste, Add salt, pepper, and tomato tomato sauce, water, and mush- sauce; heat to boiling. rooms. Simmer 5 minutes. 16 In making lasagna, line up ingredients for layers in the order they are added.

Cook lasagna noodles until ten- Calories per serving: About 355 der, using directions on package. with regular ground beef, and the Blend egg with Ricotta cheese. higher amounts of Mozzarella and Preheat oven to 350° F. {moderate). Parmesan cheese; about 270 with In a 7- by 12- by 2-inch baking lean ground beef, and the lower dish, spread layers of one-fourth of amounts of these cheeses. tomato-meat sauce, then three MENU SUGGESTION noodles, and another one-fourth of Serve with a tossed green salad, tomato-meat sauce. garlic bread, and a fruit dessert. Top with half of each kind of cheese. Spanish rice with cheese Add another one-fourth of the tomato-meat sauce; then the re- 6 servings, )'% cup each maining Ricotta mixture and Moz- Bacon 3 slices zarella cheese. Onion, finely chopped 1 small Spread with remaining noodles Green pepper, chopped.... ''4 cup and sauce. Top with remaining Celery, chopped Vi cup Parmesan cheese. Water 1 cup Salt V2 teaspoon Bake, uncovered, 30 minutes. PacUased precooked rice... % cup Cool 10 minutes before serving. Tomatoes, cooked or NOTE : Lasagna freezes well either canned 2 cups before or after baking. Thaw in Sugar 1 teaspoon refrigerator. Leftover lasagna can Worcestershire sauce Vi teaspoon Cheddar cheese, shredded. . 1 cup also be stored in the refrigerator for a day or two, and tastes just as good Fry bacon in heavy 2-quart sauce- reheated as when freshly baked. pan. Lift bacon from pan and drain. 17 Remove all but tablespoon of bacon Cook onion in 2 tablespoons fat drippings from pan. in large frypan until lightly brown- Add onion, green pepper, and ed, about 5 minutes. celery; brown lightly. Add 1% cups tomato pulp, chicken Add water and salt; bring to a or tuna, bite-size cereal pieces, egg, boil. K teaspoon salt, and Worcestershire Stir in rice, tomatoes, sugar, and sauce to onion. Worcestershire sauce. Cook 3 miiiutes, stirring often. Simmer until rice is tender but Fill each tomato with stuffing. still in separate grains, 5 to 10 Mix crushed cereal flakes with minutes. Stir occasionally. melted fat. Sprinkle over tomatoes. Crumble bacon and stir into rice Place tomatoes on baking sheet. mixture. Sprinkle cheese over top. Bake 30 minutes. Cover and continue cooking until Garnish with parsley, if desired. cheese is melted, about 5 minutes. Calories per serving: About 165. Calories per serving: About 200. MENU SUGGESTION MENU SUGGESTION Serve with french-fried potatoes, Serve with peas, a green salad corn, lettuce salad, and vanilla- topped with sliced hard-cooked fruit pudding. and ice cream.

Stuffed baked tomatoes Beei patties with cereal stuffing 6 servings 6 servingsj 1 tomato ea^h Butter or marsarine 1 tablespoon Tomatoes, medium-size, Bread cubes, soft 1 cup fresh 6 Roiled oats or rolled wheat, Salt 14 teaspoon uncooked Vè cup Onion, finely chopped 1 tablespoon Dill or sweet pickle, Butter or marsarine 2 tablespoons chopped Vè cup Chicken or tuna, cooked or Onion, chopped 2 tablespoons canned, chopped 1 cup Basil 14 teaspoon Bite-size shredded wheat, Salt ^A teaspoon rice, or corn cereal YQ cup Warm water 2 tablespoons Egs, slightly beaten 1 Ground beef, regular or lean. 114 pounds Salt Vè teaspoon Salt 1 teaspoon Worcestershire sauce !4 teaspoon Worcestershire sauce 1 teaspoon Corn, wheat, or rice flakes, Tomato sauce 8-ounce can crushed 14 cup Butter or margarine, melted. ■ lVè teaspoons Melt fat in a saucepan and add Parsley, if desired 6 sprigs bread cubes. Heat, stirring con- Wash tomatoes and remove a stantly, until bread is toasted. thin slice from the stem end of each. Add rolled oats or wheat cereal, Scoop out tomato pulp; save. pickle, onion, basil, Yi teaspoon Sprinkle inside of tomatoes with salt, and water. Mix. Yi teaspoon salt; invert tomatoes to Preheat oven to S7S^ F. (moderate). drain 30 minutes. Blend beef, 1 teaspoon salt, and Preheat oven to 400"" F. (hot), Worcestershire sauce. Shape into 12

18 patties, each about S% inches in Cut sausages into bite-size pieces diameter. and arrange on sweetpotato mix- Place the stuffing on six of the ture in baking pan. Top with re- patties. Put remaining six patties maining sweetpotato mixture. on top, and press edges of meat Mix rest of crushed cereal with together around stuffing. melted fat, and sprinkle over sweet- Place patties in a shallow pan potato mixture. Press down hghtly. and top with tomato sauce. Bake 25 minutes. Bake for 40 to 45 minutes until Calories per serving: About 350. meat is Hghtly browned. Add a MENU SUGGESTION little water if sauce becomes dry. Serve with zucchini squash, cole- Calories per serving: About 335 slaw, and peanut butter cookies. if regular ground beef is used; 250 calories if lean ground beef is used. MENU SUGGESTION Mecit Accompaniments Serve with lima beans, a molded vegetable salad, and apple pie. Bulsur pilaf 6 servings, % cup each Sausage-sweetpotato bake Bulgur, dry, cracked 6 servings, 1 cup each unseasoned 1 cup Salt Vè teaspoon Sausage links, mild 8-ounce pack- Onion, chopped ^A cup age Green pepper, chopped.... 14 cup Swectpotatoes, cooked or Butter or margarine 2 tablespoons canned, mashed 3 cups Bouillon cubes, beef» or ' Salt y^ teaspoon chicken-flavored 2 Orange juice frozen con- Hot water 2 cups centrate 2 tablespoons Mushroom stems and pieces, Sugar (omit if canned sirup- undrained 4-ounce can pack sweetpotatoes are Thyme 14 teaspoon used) 14 cup Ginger YQ teaspoon Preheat oven to 350° F, (moderate). Nutmeg 1/è teaspoon Egg, beaten 1 Place bulgur in a 1-quart cas- Rice Flakes or corn Flakes, serole; sprinkle with salt. crushed 1 cup Cook onion and green pepper in Butter or margarine, melted.. 2 tablespoons fat in a frypan until tender, about Brown sausage links lightly, 5 to 6 minutes. 8 minutes. Drain. Add bouillon cubes and water to Preheat oven to 375° F. (moderate). frypan. Grease an 8- by 8- by 2-inch Stir until bouillon cubes are baking pan. dissolved. Combine sweetpotatoes, salt, Add mushrooms and thyme. orange juice concentrate, sugar, Combine mixture with bulgur ginger, nutmeg, egg, and K cup in casserole. crushed cereal; mix well. Cover and bake 30 to 40 minutes, Spread half the sweetpotato mix- or until bulgur is tender. ture in baking pan. Calories per serving: About 145.

19 Rice pilaf makes o pleasing accompaniment fo the meat course.

VARIATION Add remaining ingredients and Rice pilaf.—Use 1 cup uncooked bring mixture to a boil. long-grain white rice in place of Reduce heat and cover tightly. bulgur. About 155 calories per Simmer about 15 minutes, or serving. until rice is tender and all liquid is absorbed. Use to stuff a 4- to 5-pound chicken or duckling. Rice stuf fin 9 for poultry Calories per serving: About 155. 6 seridngs, % cup each

Onion, chopped 14 cup Fiesta rice Celery, chopped y<2 cup Butter or marsarine 2 tablespoons 6 servings, % cup ea^h Rice, lon3-grain white, un- cooked 1 cup Sesame seed 2 tablespoons Bouillon cubes, chicken- Butter or margarine 1 tablespoon flavored 2 Parsley, finely chopped. ... 1 tablespoon Hot wafer 2 cups Pimiento, chopped 1 tablespoon Salt 1 teaspoon Salt (omit if rice was salted Poultry seasonins 1 teaspoon during cooking) ]/^ teaspoon Rice, cooked, hot 2 cups Cook onion and celery in fat in a Cream of , con- large frypan untu tender. densed, canned 101/^-ounce can Add rice. Heat, stirring often, about 5 minutes. Preheat oven to 350° F. {moderate).

20 Orease a 1-quart casserole. Fried rice Toast sesame seed in a heavy fry- pan, stirring often until lightly 6 servingsj % cup each browned, about 5 minutes. Bacon 6 slices Mix all other ingredients and put Green onions with tops, in casserole. sliced Yz cup Sprinkle sesame seed over top. Celery, chopped 1 cup Bake until bubbling hot, about 25 Mushrooms, sliced, drained. 4-ounce can Rice, cooked, cold 2 cups minutes. 2 tablespoons Calories per serving: About 135. Egg, beaten 1

Fry bacon until crisp; drain on Poppy seed noodles paper. Save YA cup bacon drippings in 6 servings j % cup each frypan.

Noodles 8-ounce pack- Add green onions and tops, age celery, mushrooms, and rice to hot Butter or margarine 2 tablespoons drippings. Poppy seed 1 tablespoon Cook over moderately high heat, Almonds, slivered VA cup stirring often, 5 minutes. Cook noodles as directed on page Stir in soy sauce. 12 ; drain. Stir Qgg into rice mixture. Heat fat in a small frypan over Cook over medium heat, stirring low heat. constantly, just until egg is set, Add poppy seed and almonds; about 3 minutes. heat just untü almonds start to Remove from heat. brown. Add poppy seed mixture to Crumble bacon over the vegetable- noodles and mix lightly. Serve at rice mixture. once. Serve at once. NOTE: Poppy seed noodles are NOTES: Use only clean, sound- good with braised beef, chicken shelled eggs in this recipe. paprika, or beef stroganoff. Two-thirds cup of uncooked long- grain white rice yields about 2 cups Calories per serving: About 215. cooked rice.

VARIATION Calories per serving: About 210. Beej-flavored poppy seed noodles.— VARIATION Dissolve a beef bouillon cube in }i cup hot water and sth into drained, Omit bacon. Use % cup fat or oil cooked noodles. Reduce butter or in place of bacon drippings, and add margarine to 1 tablespoon; omit ^ cup diced, cooked pork with the almonds. About 165 calories per vegetables and rice. About 190 serving. calories per serving.

21 Breads NOTE : One cake compressed yeast may be used in place of active dry yeast. Soften yeast in % cup luke- Cornmeai rolls warm water. 2 dozen rolls Calories per roll: About 120. Yeast, active dry 1 packasc Warm water (about 110"* F.)- 14 cup Milk, hot 1 cup Cornbread Shortenins 14 cup Su3ar 14 cup 6 servings j 4 by 2%. inches each Salt 1 Vè teaspoons Yellow cornmeai 1 cup Ess, beaten 1 Flour, unsifted 1 cup Flour, unsifted 3Vè cups Baking powder, double- Cornmeai % cup acting 4 teaspoons Butter or marsarine, melted.. 1 tablespoon Sugar VAOXVZ cup, as desired Salt V2 teaspoon Soften yeast in warm water. Milk, whole or skim 1 cup Combine mük, shortening, sugar, Egg, beaten 1 Shortening, melted, or oil... 2 tablespoons and salt; stir untu well blended. or VA cup, Cool to lukewarm. as desired Add egg, yeast mixture, and about half the flour to milk mixture, Preheat oven to IfiO"" F, (hot). beat untu smooth. Grease an 8- by 8- by 2-inch baking Mix in rest of flour and the corn- pan. meal. Mix dry ingredients thoroughly. Turn dough out on a lightly Combine milk and egg; stir in fat floured surface; knead until smooth or oil. and elastic, about 10 minutes. Add liquid to dry ingredients; stir Place dough in a greased bowl, only enough to mix. and turn to bring greased surface to Pour batter into pan. top. Cover. Bake 20 to 25 minutes, or until Let rise in a warm place (about lightly browned. 85*^ F.) until double in volume, about IK hours. Calories per serving: About 310 Grease muffin tins. if made with whole milk and the Press dough down into bowl to higher amounts of sugar and fat; remove air bubbles. about 255 if made with skim milk Shape dough into balls about 1 and the lower amounts of sugar inch in diameter; place three in each and fat. muffin cup. Brush with melted fat. Cover VARIATION loosely. Com muffins.—Fill greased muffin Let rise in a warm place until tins half full of batter. Bake at 400° double in volume, about 1 hour. F. (hot oven) 20 to 25 minutes. Preheat oven to S75^ F. (moderate). Makes 12 muffins, about 155 cal- Bake rolls about 15 minutes. ories each.

22 Spoon bread Combine egg and milk; add fat. In another bowl, mix rest of 6 servings j 1 cup each ingredients thoroughly. Milk, whole or skim 3 cups Add liquid to dry ingredients. Yellow cornmeal 1 cup Stir until dry ingredients are barely Salt 1 Vè teaspoons moistened. Do not overmix. Batter Butter or marsarine 1 or 2 table- spoons, as should be limipy. desired Fill muflfin tins half full of batter. Ess yolks, slishtly beaten.. 4 Bake 20 to 25 minutes, or until Ess whites 4 golden brown. Calories per muffin: About 185. Combine milk, cormneal, and salt. Rolled oat muifins Cook over low heat, stirring con- 12 medium-size muffins stantly until thickened, 15. to 20 minutes. Rolled oats, quick-cookinS/ Add fat and cool to lukewarm. uncooked About 3% Preheat oven to 400"" F, (hot). cups Salt 1 teaspoon Grease a 1%-quart casserole. Bakins powder, double- Stir egg yolks into cornmeal actins 1 tablespoon mixture. Susar /2 cup Beat egg whites untü stiff but not Milk, lukewarm 1 cup dry; fold into cornmeal mixture. Butter or marsarine, melted.. /3 cup Esss, beaten 2 Pour mixture into casserole. Bake 35 to 40 minutes or until set. Grind oats in a food chopper or Serve immediately. blender. Makes about 3 cups. Oats Calories per serving: About 255 if wUl resemble cornmeal in texture. made with whole milk and 2 table- Preheat oven to 425'' F. (hot). spoons fat; about 220 if made with Grease muffin tins. sk¿m milk and 1 tablespoon fat. Mix oats, salt, baking powder, and sugar thoroughly. Oatmeal raisin mufiins Combine milk and fat; blend into 1£ medium-size muffins eggs. Stir liquid ingredients quickly Ess, slishtly beaten 1 into dry ingredients. Mix only until Milk 1 cup Fat, melted, or oil Vs cup combined; batter will be lumpy. Flour, unsifted 1V4 cups Fill muffin tins three-fourths full. Rolled oats, quick-cookins, Bake 20 to 25 minutes. uncooked 1 cup Calories per muffin: About 210. Susar Yd cup Bakins powder, double- VARIATION actins 1 tablespoon Date-nut rolled oat muffins.—Add Salt 1 teaspoon Seedless raisins /è cup K cup chopped dates and K cup chopped nuts to dry ingredients Preheat oven to 400'' F. (hot). before adding liquid. About 260 Grease muffin tins. calories per muffin. 23 Johnny calce Cook macaroni as directed on page 12 ; drain. 6 servings y 4 iy ^K inches edch Combine remaining ingredients

Flour, unsifted % cup except cheese and eggs; mix Yellow cornmeal 114 cups thoroughly. Bakins powder, double- Pour mixture over macaroni and acting 114 teaspoons stir gently to mix. Stir in cheese. Baking soda M teaspoon Add eggs and stir gently, just Salt 1 teaspoon Sugar 2 tablespoons enough to mix ingredients. Eggs, well beaten 2 Chill several hours before serving. Buttermilk or sour milk 114 cups Calories per serving: About 325. Fat, melted, or oil 14 cup VARIATrON Preheat oven to 400° F, (hot). Macaroni-^rabmeat salad,—-Omit Grease an 8- by 8- by 2-inch baking the onion, cheese, and eggs. Use pan. only 1 teaspoon salt. Blend in 1^ Mix dry ingredients thoroughly. cups flaked crabmeat. About 265 Combine eggs and milk; add to calories per serving. flour mixture and stir until well MENU SUGGESTION mixed. Stir in fat. Pour into prepared pan. Serve macaroni salad with cold Bake 30 to 35 minutes. cuts, a hot green vegetable, and NOTE: To sour sweet milk, place lemon meringue pie. 4 teaspoons or lemon juice in a 2-cup measure and add milk to the l)i cup mark. Let stand at Mexicana chicken-rice salad least 5 minutes. 6 servingsj about 1 cup ea^h Calories per serving: About 320. Salad oil 2 tablespoons Vinegar 2 tablespoons Salads Prepared mustard. • 1 teaspoon Salt Vè teaspoon Chili powder YQ teaspoon Macaroni salad Brown rice, cooked 2 cups Chicken^ cooked, 6 servingsy % cup each chopped 2 cups Celery, thinly sliced 1 cup Elbow macaroni, uncooked. 1 cup Green pepper, thinly sliced. Vè c^P 1/^ cup Dill pickle, chopped 14 cup Mustard, dry 1 teaspoon Onion, finely chopped 2 tablespoons Salt 2 teaspoons Mayonnaise YQ cup Onion, Finely chopped 2 tablespoons Eggs hard-cooked, Green pepper, chopped-... 2 tablespoons chopped 2 Celery, chopped % cup Sweet pickle relish !4 cup Mix the salad oil, vinegar, Pimiento, chopped 1 tablespoon Cheddar cheese, cubed 1 cup mustard, salt, chili powder, and Esss, hard-cooked, chopped. 3 rice.

24 Chill several hours or overnight. uncovered, 10 nainutes longer or Add remaining ingredients; mix until noodles are tender. gently. Chill until served. Calories per serving: About 270. Calories "per serving: About 355. VARIATION VARIATION Use 3 cups precooked, chopped Mexicana turkey-rice salad,—Use chicken. For the broth use 5 bouillon turkey instead of chicken. About cubes in 5 cups of water. Use only 355 calories per serving. 1 teaspoon salt. About 270 calories per serving. MENU SUGGESTION Serve with sliced tomatoes and MENU SUGGESTION hot garlic bread. Have a fruit Serve with citrus and cobbler for dessert. gingerbread.

Ground beef and rice soup Soups 10 servings, 1 cup ea^h

Hearty chicken noodle soup Ground beei,re3uiar or lean. 1 pound Bouillon cubes, beef-fla- 6 servings, 1% cups each vored 3 Chicken, cut up 3 pounds Hot water 6 cups Salt 1 tablespoon Tomatoes, canned, un- Water To cover drained 1 -pound can Carrots, sliced 1 cup Dehydrated onion soup mix. 1 %-ounce Celery with leaves, chopped. 1V^ cups envelope Onion, chopped Vè cup Celery, diced 1 cup Poultry season in 3 1/^ teaspoon Rice, white, uncooked ?4 cup Parsley flakes, dehydrated.. 1 tablespoon Oresano YQ teaspoon Noodles, uncooked 2 cups (about Salt 1/è teaspoon 14 pound) Crumble ground beef into 4-quart Simmer the chicken in salted saucepan; cook over moderate heat, water in a covered saucepan until stirring as needed until meat is tender. A frying chicken will take lightly browned. about 45 minutes. Stir in rest of ingredients. Remove chicken from broth and Bring mixture to a boil. cool enough to handle. Remove skin Reduce heat and simmer 40 to 45 and bones. Chop the meat. minutes or until rice is tender. Stir Skim most of the fat from broth. occasionally. Measure broth. Add water, if Calories per serving: About 200 if needed, to make 5 cups. regular ground beef is used; about Bring broth to a bou. Add the 160 if lean ground beef is used. chicken, vegetables, and poultry seasoning. Simmer, covered, 20 MENU SUGGESTION minutes. Serve with crackers and . Add parsley and noodles. Simmer, Have baked custard for dessert.

25 Desserts Blueberry or cherry crumble.—Use canned blueberry or cherry pie fill- Peach orange crumble ing instead of peach pie filling. Use grated lemon rind instead of orange 6 servings, % cup each rind and omit orange juice frozen concentrate. About 290 calories per Peach pie fillins, canned. .. 1-pound 5- serving made with corn flakes; ounce con about 310 with rolled oats. Orange juice frozen concen- trate 2 tablespoons Orange rind, grated, if desired Vu teaspoon Brown sugar, packed Vs cup Old-iashioned rice pudding Flour, unsifted Vs cup Corn flakes 2 cups 6 servings j % cup each or Rice, white, uncooked Vè cup Rolled oats or rolled wheat, Water 1 ]/^ cups uncooked 1 cup Susar VS or 1/è cup, Cinnamon Vè teaspoon as desired Salt VQ teaspoon Salt Vè teaspoon Butter or margarine, softened. Vs cup Seedless raisins ^2 c"P Half-and-half (milk and Preheat oven to S75^ F, {moderate). cream) 2 cups Grease an 8- by 8- by 2-inch baking or Evaporated milk undiluted. . 14]/è-ounce pan. can Blend pie filling, orange juice Vanilla 1 teaspoon concentrate, and orange rind, if Nutmeg As desired used. Spread in baking pan. Combine brown sugar, flour, Place rice and water in heavy 2- cereal, cinnamon, and salt. quart saucepan; cover tightly. Mix in fat to form a crumbly Boil gently, stirring occasionally, mixture. Spread over peach mix- until rice is tender and most of ture. water is absorbed, about 15 minutes. Bake 30 minutes. Serve warm. Stir in sugar, salt, raisins, and half-and-half or evaporated milk. NOTE: A can of pie filling that Cook over very low heat, stir- weighs 1 or 2 ounces more or less ring occasionally, until pudding has than the weight given above can be a creamy consistency. (Pudding used successfully in this recipe. thickens some on cooling.) Do not Calories per serving.—About 315 allow pudding to boil. if made with corn flakes; about Stir in vanilla. 335 with rolled oats. Serve warm or cold. If desired, sprinkle pudding with nutmeg VARIATIONS before serving. For fewer calories, reduce brown Calories per serving: About 270 sugar and flour to K cup each and if made with % cup sugar and half- reduce fat to 3 tablespoons. This and-half; about 235 if made with saves about 50 calories per serving. }i cup sugar and evaporated milk.

26 Prune orange bars Mix fat and brown sugar thoroughly. 2 dozen bars, 2 by 2% inches each In another bowl, mix flour, bak- ing soda, and salt; blend into fat Filling " ' ■ mixture. Prunes, dried, uncooked.... 1 pound Stir in rolled oats and mix well. Susar Vè cup Chill dough for easier handling. Orange juice /3 cup Preheat oven to 375° F. {moderate). Lemon juice 2 tablespoons Crumble half of oat mixture in a Orange rind, grated 1 tablespoon 9- by 13-inch baking pan and press Q-ust to cover bottom evenly. Spread cooled fiUing over oat Butter or margarine % cup mixture in baking pan. Brown sugar, packed 1 cup Flour, unsifted 1 ^3 cups Sprinkle rest of oat mixture over Baking soda YQ teaspoon filling and pat lightly. Salt 1 teaspoon Bake 30 to 35 minutes, or until Roiled oats, uncooked 114 cups lightly browned. Cut into bars. Cool before serving. Calories per bar.—About 185. Cook prunes as directed on pack- age, but do not sweeten. VARIATION Drain and cool enough to handle. Date bars.—For the filling, use 3 Pit and cut up prunes. cups pitted, cut-up dates, K cup Mix prunes with rest of filling sugar, and 1% cups water. Cook ingredients in a 1-quart saucepan. filling ingredients together over low Cook over low heat, stirring often, heat, stirring often, until thickened, until thickened, about 15 minutes. about 15 minutes. About 195 cal- Cool filling. , . , , ories per bar.

Prune oranse bars may be served warm, topped with ice cream, for dessert.

27 Oatmeal cookies nuts with the oats. Chill dough thoroughly; drop from teaspoon 3y2 dozen cookies onto baking sheet. About 80 calories Flour, unsifted 1 cup per cookie. Baking powcler, double- acting 114 teaspoons Orange raisin cake Baking soda YQ teaspoon Salt Vè teaspoon ê layersj 8 inches in diameter Shortening, at room tempera- ture Vè CíJP Orange, medium-size, un- Light brown sugar, packed.. 1 cup peeled 1 Egg 1 Seedless raisins 1 cup Vanilla % teaspoon Butter, margarine, or short- Rolled oats, quick-cooking, ening YQ cup uncooked 1 V^ cups Sugar 1 cup Eggs. 2 Mix first four ingredients Flour, unsifted 1 % cups Baking powder, double- thoroughly. acting 2 teaspoons Beat shortening and sugar until Salt 14 teaspoon creamy. Milk l!4 cups Beat egg and vanilla into short- Rolled oats, quick-cooking ening mixture. or regular, uncooked 114 cups Blend in flour mixture. Cut orange in half; remove seeds. Stir in rolled oats. Grind orange and raisins to- Chm dough. gether through fine blade of food Preheat oven to 350^ F. (moderate). chopper; set mixture aside. Shape dough into balls about 1 Preheat oven to SSO° F. (moderate). inch in diameter. Place about 2 Grease and flour two 8-inch layer inches apart on an ungreased baking cakepans. sheet. Beat fat and sugar until creamy. Bake 10 to 15 minutes. Beat in eggs, one at a time, until Calories per cookie: About 65. fluffy. VARIATIONS In another bowl, mix flour, bak- Raisin oatmeal cookies.—^Add ji ing powder, and salt. cup seedless raisins with the oats. Add flour mixture and milk alter- About 70 calories per cookie. nately by thirds to fat mixture. Coconut or nut oatmeal cookies.— Beat well after each addition. Stir in orange-raisin mixture and Add K cup flaked coconut or K cup chopped nuts with the oats. About rolled oats. 70 calories per cookie with coconut; Pour batter into cakepans. about 75 calories per cookie with Bake about 55 minutes. Cake is nuts. done when toothpick inserted in Orange oatmeal cookies.—Add 2 center comes out clean. tablespoons orange juice and 1 tea- NOTE: This cake tends to crumble spoon grated orange rind to the if cut while warm. shortening and sugar mixture. Add Calories per serving (K2 ojunjrosted K cup raisins and % cup chopped cake): About 285.

28 Corn flake Bake until lightly browned, 5 to 8 minutes. 3 dozen cookies Cool. Fill with your favorite Ess whites 2 filling. Salt YQ teaspoon Calories per pie shell: About 1,045 Susar 1 cup if made with rice flakes, about 1,060 Almond extract 14 teaspoon with corn flakes. Shredded coconut 1 cup Corn flakes 2 cups Rolled oats or rolled wheat pastry Preheat oven to 350^ F, {moderate). 8- or 9-inch paltry shell Grease baking sheet Beat egg whites until foamy; add Flour, unsifted % cup Rolled oats or rolled wheat, salt. uncooked % cup Add sugar gradually, while beat- Salt Vè teaspoon ing constantly until stiff peaks Shortening VAOïV^ cup, form. as desired Cold water 11/^ to 2>è Beat in flavoring. tablespoons, Fold in coconut and corn flakes. OS needed Drop by teaspoonfuls onto bak- ing sheet, about 2 inches apart. Preheat oven to 4^5° F. {hot). Bake 15 to 20 minutes or until Combine flour, cereal, and salt. lightly browned. Mix in shortening only until mix- ture is crumbly. NOTE: Remove macaroons im- mediately. To remove them easily, Add a little water at a time, place baking sheet on a damp cloth; blending lightly. Use only enough and use a spatula or pancake turner. water to make a dough that can be Calories per cookie: About 35. formed into a ball. Let stand 5 minutes for easier VARIATION roUing. Roll out pastry on a lightly Rice macaroons.—Use toasted rice floured surface or between two cereal in place of corn flakes; flavor sheets of waxed paper. with Yi teaspoon vanilla instead of Fit pastry into 8- or 9-inch almond extract. Add Y^ cup chopped piepan. Prick bottom and sides of nuts. About 45 calories per cookie. pastry with fork to keep pastry flat whi e baking. Rice flake or corn flake pastry Bake about 15 minutes or until lightly browned. One O-inch paltry shell Cool and fill with your favorite Rice flakes or corn Flakes, filling. crushed 1 cup NOTE: This pastry must be baked Sugar VA cup before filling is added. Butter or margarine, melted.. V3 cup Calories per pie shell: About 1,070 Preheat oven to 375^ F. {moderate). if made with % cup shortening; Mix all ingredients thoroughly. about 940 if made with Yi cup Press into a 9~inch piepan. shortening. 29 Oatmeal bonbons Chocolate nut bonbons,—Omit frosting. Melt a 6-ounce package of 4 to 5 dozen cookies semisweet chocolate chips with 1 teaspoon shortening over hot water; Cookies remove from heat. Spread chocolate Butter or margarine, softened. 1 cup mixture on cooled cookies; then top Confectioner's sugar 1 cup each cookie with a walnut half or Vanilla 2 teaspoons dip into finely chopped nuts. About Flour, unsifted 1 % cups Salt % teaspoon 95 calories per cookie. Rolled oats, quick-cooking or regular, uncooked 1 cup Chocolate nut drops Frosting 6 dozen candies Confectioner's sugar 11/^ cups Lemon juice 1 teaspoon Semisweet chocolate chips.. 12-ounce Vanilla 1 teaspoon pockase Water 4 teaspoons Sweetened condensed milk., 15-ounce con Food coloring 1 or 2 drops Rolled OGtS/ quick-cookins or regular, uncooked 2 cups Preheat oven to 350° F, {moderate). or Beat fat until creamy. Rice Flakes 3 cups Salt 14 teaspoon Add 1 cup sugar and beat until Vanilla 2 teaspoons fluffy. Blend in vanilla. Almonds, blanched, toasted, Mix flour and salt thoroughly; or pecan halves About % cup add to fat mixture and mix well. Stir in rolled oats. Melt chocolate chips in top of Shape dough into balls about double boiler over hot water. 1 inch in diameter; place about Remove double boiler from heat. 2 inches apart on ungreased baking Add remaining ingredients except sheet. nuts; stir until combined. Bake 25 to 30 minutes. Cookies Keep mixture hot over hot water will be brown on bottom but not on while c Topping teaspoonfuls of the top. mixture onto waxed paper on a tray Remove from cookie sheet. Cool. or baking sheet. Blend all frosting ingredients Top each piece with an almond together. Spread on cooled cook- or a pecan haK. ies. Refrigerate until set. Calories per cookie: About 75. Store in refrigerator until used. NOTES: TO toast almonds, spread VARIATIONS them in a shallow pan and heat in For fewer calories, reduce fat to the oven at SOO"" F. (slow) 15 to 30 YA cup and blend K cup skim milk minutes or until lightly browned. into the dough before adding oats. The candy becomes soft and Omit frosting. While cookies are chewy during storage. still warm (not hot), roll them in Calories per candy: About 60 if confectioner's sugar. About bb cal- made with rolled oats; about bb if ories per cookie. made with rice flakes. 30 Cereal cookie mix VARIATIONS About 12 cups mix Stir one of the following into the basic cookie dough before dropping Flour, unsifted 4 cups it onto baking sheets: Rolled oats or rolled wheat, uncooked 4 cups # One-half cup raisins and 1 Sugar 2]4 cops teaspoon cinnamon. (Add 4 calories Instant nonfat dry milk 11^ cups per cookie.) Baking powder, double- • One-half cup chopped nuts. acting 14 cup (Add 6 calories per cookie.) Salt 1 tablespoon Shortening Vèofl ^/^cups, • One-half cup semisweet choco- as desired late chips. (Add 8 calories per cookie.) In a very large bowl, combine all # One-half cup chopped dates. ingredients except fat. Mix thor- (Add 5 calories per cookie.) oughly. • One-third cup peanut butter. Mix in fat until mixture is (Add 9 calories per cookie.) crumbly. # One-third cup shredded coco- Put into a container with a tight- nut and 1 teaspoon grated orange fitting lid. Do not pack. rind. (Add 2 calories per cookie.) Store in a cool, dry place. Mix will keep about 1 month. Crunchy dessert topping Cereal cookies made from mix Makes about 4 cups 4 to 5 dozen cookies Rolled oats 2 cups Cereal cookie mix (above).. 3 cups Brown sugar, packed Vè cup Egg, slightly beaten 1 Butter or margarine, melted.. Vs cup Water, as needed 14 or % cup Nuts, chopped V2 cup Vanilla 1 teaspoon Nutmeg VA teaspoon Preheat oven to 350^ F. {moderate). Grease baking sheets. Preheat oven to SSO"^ F, {moderate). Combine egg, water, and vanilla. Combine ingredients and mix Use )i cup water if IK cups fat is until crumbly. used in mix; K cup with K cup fat. Spread mixture loosely in a 12- Stir just enough to moisten cookie by 18-inch baking pan. mix. Bake, stirring occasionally, until Drop dough by teaspoonfuls lightly browned, about 10 minutes. about 2 inches apaxt onto baking Cool 15 minutes; then stir lightly sheets. with a fork. Bake 12 to 14 minutes, or until Store in a tightly covered con- lightly browned. tainer in the refrigerator. Calories per cookie: About 40 if NOTE: Serve on ice cream, fruit, mix is made with IK cups fat; or chilled pudding. about 30 if made with K cup fat. Calories per tablespoon: About 30.

31 INDEX TO RECIPES

Page Page Appetizers and Snacks: Oatmeal cookies 28 Appetizer meatballs 13 Old-fashioned rice pudding 26 Cereal party snack 13 Orange oatmeal cookies 28 Swedish meatballs 13 Orange raisin cake 28 Peach orange crumble 26 Basic Cereal and Pasta Cookery: Prune orange bars^-. 27 Boiled bulgur 10 Raisin oatmeal cookies 28 Boiled pasta«« 12 Rice flake pastry 29 Boiled white rice 9 Rice macaroons 29 Breakfast cereals 7 Rolled oats pastry 29 Brown rice 10 Rolled wheat pastry 29 Cornmeal mush 11 Main Dishes: Fried mush 11 Hominy grits 11 Baked macaroni and cheese 14 Oven-cooked bulgur 11 Beef loaf 14 Oven-cooked white rice 9 Beef patties with cereal stuffing— 18 Parboiled rice 10 Cereal-chicken casserole 15 Lasagna 16 Breads: Sausage-sweetpotato bake 19 Cornbread 22 Spaghetti with meat sau ce 15 Corn muffins 22 Spanish rice with cheese 17 Cornmeal rolls ^ 22 Stuffed baked tomatoes 18 Date-nut rolled oat muffins 23 Tuna noodle casserole 16 Johnny cake 24 Meat Accompaniments: Oatmeal raisin muffins 23

Rolled oat muffins 23 Beef-flavored poppy seed noodles^ 21 Bulgur pilaf 19 Spoonbr ead 23 Fiesta rice 20 Desserts: Fried rice 21 Blueberry crumble 26 Poppy seed noodles 21 Cereal cookies made from mix 31 Rice pilaf 20 Cereal cookie mix 31 Rice ring >«_ 10 Cherry crumble 26 Rice stuffing for p oultry 20 Chocolate nut bonbons 30 Salads: Chocolate nut drops 30 Macaroni-crabmeat salad 24 Coconut oatmeal cookies 28 Macaroni salad 24 Corn flake macaroons 29 Mexicana chicken rice salad 24 Corn flake pastry 29 Mexicana turkey-rice salada 25 Crunchy dessert topping 31 Date bars. 27 Soups: Nut oatmeal cookies 28 Ground beef and rice soup 25 Oatmeal bonbons 30 Hearty chicken noodle soup 25

This is a C^JiijUiAJL^^ of USDA

32 U.S. GOVERNMENT PRINTING OFFICE : 1968—0-295-967