Catholic Recipe: Cold Weather Fare Menu
Of all the days in the week, Sunday is the one when families should be able to be together to enjoy the leisure hours. Saturday hustles and bustles. There's shopping to do, an appointment at the hairdressers, a ball game, lawn mowing, hedge clipping, gardening, repairs around the house, and other odd jobs in their season. But on Sundays, after Mass, the family — all but Mother — can be together. Why not Mother? Because all too often she is isolated in the kitchen, cooking up a big Sunday dinner for the family's enjoyment. Then when the dinner is finally served, she is usually too tired to have any appetite or any pleasure in it. With a simple change or two in the schedule, and some thinking in the way of menu planning, Mother can be free to enjoy life too. The schedule depends on the hour when the family attends Mass. If everyone likes to sleep a little later than usual and attend Mass at ten or eleven o'clock, only two meals are necessary — a hearty late breakfast and dinner at the accustomed hour. If churchgoing is earlier, there will be a light breakfast, a snack at lunchtime, and dinner as usual. In the latter instance, it is even more important to plan an easy dinner. With all the so-called convenience foods — frozen, canned, semiprepared, and ready to heat and serve — at her disposal, Mother can really enjoy her Sundays with her family. Let's prove it, with a dozen menus to illustrate what can be done.
Preparation Notes Cook the Mock Hassenpfeffer to the point where sour cream is added. Refrigerate. One hour before dinnertime, reheat, add sour cream, and cook as directed.
Buy frozen potato patties. Heat and brown while the meat dish is heating.
Buy a jar of sweet-sour red cabbage. Just heat and serve.
Use frozen lima beans, adding 1/2 teaspoon Ac'cent* with the salt. Add pepper and butter after draining.
Slice cucumber, wash cress, pour on bottled dressing.
Buy the apple strudel, packaged or frozen. Heat, if desired, while dinner is in progress.
*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965