January 24, 1956 Veal Almond, Cream Puffs, Banana Nut Bars

A Bridge Luncheon

Cream Puffs with Veal Almond

Asparagus Spears with Red Pimiento Strip

Cranberry Sauce

Orange and Grapefruit Salad Bowl

Banana Nut Bars -- Beverage

Veal Almond

 2 c. cubed cooked veal
1/2 c. crushed pineapple
2 T. butter
1/2 c. pineapple juice
2 1/2 T. cornstarch
2 c. meat stock
1/2 c. toasted almond halves
1/2 c. chopped celery
1 1/2 t. salt

Cook pineapple slowly in butter for 5 minutes. Mix pineapple juice and cornstarch. Combine meat stock and cornstarch mixture. Cook over low heat, stirring constantly until thickened. Boil 2 minutes. Add cubed veal, almonds, celery and salt. Heat thoroughly. Fill cream puffs with mixture. 6 to 8 servings.

To prepare almonds: Place almonds in boiling water for about 2 minutes until skins have loosened. Drain. Remove skins and split nuts. To toast, place on cookie sheet in a moderate oven 350 degrees F. until lightly browned 5 to 15 minutes.

Cream Puffs

1/2 c. shortening or lard
1 t. salt
1 c. boiling water
1 c. flour
4 eggs

Add shortening and salt to water. Add flour all st once and stir vigorously until ball forms in center of pan. Use medium heat while stirring. Cool slightly. Add unbeaten eggs, one at a time, beating until mixture is smooth. Mixture should be very stiff. Shape on lightly greased cookie sheet by dropping by spoon. Bake at 400 degrees 30 to 35 minutes or until browned. Cool. Makes 12 to 15 cookies.

Banana Nut Bars

1 c. flour
1/4 t. baking powder
1/4 t. salt
1/3 c. Instant Nonfat Dry Milk
1/3 c. shortening
1 c. sugar
1 egg
1/2 c. mashed bananas
1/2 c. chopped nuts

Sift flour, baking powder, salt and dry milk together. Cream shortening and sugar, add egg mixture and beat well. Stir in about half of the flour mixture and blend well. Fold in nuts. Spread batter evenly in greased 8 inch square pan. Bake at 350 degrees for about 35 minutes. cool in pan. Cut into 18 bars.

Note: These keep well in tightly covered container.