Holiday Lunch Pleasers

i By Florence lleil ItW* brunch was featured as a way of enter taining between Thanksgiving and Christmas This week Ml 'hare an idea for a Phristmarfluncheon for your bridge group It includes ehic>en and dried beef casserole tomatir hsjm< wilh lemon cream dressing or cranberry salad- hoi biscUila. strawberry jam, and date and nut ‘n** nngt ^square* ( hicken and Dried Beef Casserole < I whfde chicken breasts I pkji dried-bee/ (9 (tt f ' S strips-l•’«n «t»u<'«n >

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14 lb. freah mushrooms sliced I tablespoon butte/ cm oleo • 1 con cream of mushroom soup 2 tablespoons sherry Bone chicken breasts and cut in half (some butchers uGlI do this for you). Arrange dried beef in a shallow bak ing^tfsh (large enough to hold the chicken in one layer) Wrajl a strip of bacon around each breast half Arrange over the dried beef Saute mushrooms in butter and spread over the chicken Combine milk and sherry arid mix until smooth: pdiiV over chicken Cover the baking dish witn aluminum foil; and bake at 306° for two hour? Uncov#; increase heat to 350 and bake an additional 20 to Ip minutes, basting several times Yield three gericrous servings. Note: For a women s luncheon I usually wrap the bacon around » 2 a chicken breast .making six servings from this recipe. Lemon Cream Dressings 1 e KR , 2 tobfeiqxxjns grated Parseman cheese 1 clove garlic, crushed lii-teaspoons Dijon mustard Salt and pepper to taste )4 cup salad oil 14 cup lemon juice * In blender container (or bowl using rotary beater) put egg, cheese, garlic, mustard, salt, and pepper Blend for a few seconds, then alternately add oil and lemon juice. Ctoill^thoroughly before using Tomato Aspic 2 envelopes un/lavored gelatin 14 cup cold water 14 tup boiling'water 4 cups tomato juice I tablespoon rhinced onion I teatpoqn sugar 14 teaspoon celery, seed 1 teaspoon seasoned salt 2 bay leaves 1 teaspoon Worcestershire Sauce 2 whole clovbs 1 teaspoon salt Juice of I lemon Soak gelatin in cold writer for five minutes, dissolve in boiling water. In a large saucepan simrrier othej ingredients except lemon juice for 15 minutes. Strain Add lemon juice and dissolved gelatin. Turn Into large 10 inch ring mold and chill until set. (To fill a larger mold, double the recipe but. use five tablespoons gel^n instead of four.) Cranberry Salad Sf 2Y>ranges 214 /resh cranberries 3 (3 oz.) phg. jorangc gelatin + 3 cups boiling water 2 tablespoons lemon juice I cup sugar

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pinch salt 1% cups finely chopped Celery I cup crushed pineapple, undrained 14 cup chopped pdettrur (or' more if desired) j Peel oranges, put peelings and cranber+ics in-a fjbod grinder. Remove white membrane from oranges and section them, breaking each section into three or four pieces Dissolve gelatin in boiling water; add lemon juice, sugar and salt. Stiff until dissolved. Add orange pieces, the ground mixture, celery, pineapple, and nuts. Pour into mplds and chill until set. Yield 12-15 servings. (iNote : This salad is better if .made a day of two in advance of serving.) Date-Nut Meringue Squares 4 egg .whites' ’A teaspoon salt /TTl i cup sugar P J ' j cup chopped dates V O I cup chopped peebns \Lj/ .14 teaspooon vanilla extract 14 teaspooh almond extract I cup heavy dream, whipped Beat egg whites with salt until stiff, gradually adding sugar after eggs arc frothy. When sugar se£ms completely absorbed, fold in dates, pecans, and flavorings. Turn into a well greased eight-inch square pan and bake at 350° for about 45 minutes Let cool and cut into squares 'Serve topped with whipped cream. .Yield six to eight servings. , , (Florence Hebl is former supervisor of home economics for the state of New Jersey and a resident of Cape May.)

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