The Camas Hot Springs Exchange

Shopping Day Meals

BUSY DAYS, these, when you're trying to get holiday shopping done, attending club meetings and making final arrangements for the festivities. Sharp appetites, however, will have no mercy on you, and you'll be a wise homemaker to plan dinners that can be prepared early in the morning, then baked when you whisk into the house, while you set the table.

Smart planning will be your best guide for days that you'll be spending away from home. You can do so relaxed, knowing that in the refrigerator sits the main dish for supper, needing only baking or heating.

ALL OF THESE casseroles may be prepared while you're awaiting the last straggler for breakfast. They may be refrigerated and need only baking for completion.

*Bright Salmon Loaf (Serves 5-6)

1 1-pound can pink salmon
1 egg, slightly beaten
¾ cup condensed cream of celery soup
2 tablespoons chopped green pepper
1 tablespoon lemon juice
3 crushed shredded wheat biscuits
½ cup chili sauce

Drain salmon; remove bones and skin. Combine salmon juice, egg, soup, green pepper and lemon juice; mix thoroughly. Add salmon and crushed wheat biscuits; mix lightly. Place in a greased loaf pan (8½x4x2 inches) or in a fish mold. Bake for one hour in a moderate (375°) oven. Allow loaf to stand for five minutes before removing from pan. Insert knife around all sides.

Beef Dinner Casserole (Serves 6-8)

1 pound ground beef
¼ cup chopped green pepper
1 pimiento, chopped
1 No. 2 can whole kernel corn
1 can condensed tomato soup
½ cup cracker crumbs
1 tablespoon butter

Brown meat and green pepper in butter. Stir occasionally to keep meat particles separated. Add pimiento to meat and green pepper. Place half the corn into a greased 1½ quart casserole. Add a layer of the meat mixture. Pour over half of the tomato soup. Repeat layers. Bake in a moderate (350°) oven for 45 minutes.

Cabbage Bundles (Serves 6)

6 cabbage leaves
½ cup ground, cooked ham
¼ cups cooked rice
1 cup shredded American cheese
1 egg yolk, beaten
¼ cup chopped green pepper
Salt and pepper to taste
1 cup tomato sauce or 1 cup thin cream sauce

Cook the cabbage leaves for a few minutes in boiling, salted water.

LYNN SAYS:
Salad Making Becomes An Art at its Best

To have the right beginning, use only salad greens that are crisp and clean. As soon as they arrive in the kitchen, wash thoroughly and drain on a rack or put with a soft towel. Store in vegetable crisper or plastic bag.

Keep salad arrangements simple and avoid a cluttered look as well as one which is too artful. Let the greens, fruit and vegetables arrange themselves naturally.