Easy Menu For Any Time Of Year

SHIRLEY'S KITCHEN

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Ciao Payson:

Today I will share the recipes for a complete meal, including dessert. The meal is easy to prepare, is tasty fare for a cold day, and will provide great leftovers. Your home will smell wonderful when baking the dessert.

The menu is: Yellow Potato Soup, Tuna Fish Sandwich and Orange Cake with Orange Icing.

Oranges are abundant and a great source of vitamin C that helps boost our immune systems, especially in winter. Oranges are not just for juice -- add the (washed) grated peels into waffle and pancake mix, cornbread, cookies, homemade bread, old-fashioned oatmeal and more. Try a slice of orange peel in your tea, hot or cold. It is refreshing and delicious.

Yellow Potato Soup

(Serves 4-6)

15 yellow potatoes

1 can evaporated milk

1 tablespoon salt

1 teaspoon pepper

1 tablespoon butter

Wash and peel potatoes. Cover potatoes with water and cook until very soft. Put potatoes through a sieve, keeping the water in which they were boiled. Combine potatoes with milk, salt, pepper and butter, using potato water for desired thickness of the soup. Reheat, but do not boil. Serve at once.

Tuna Fish Sandwiches

(Serves 4)

1, 7.06-ounce can of light tuna fish

1/2 teaspoon salt

1 teaspoon lime or lemon juice

1 tablespoon chopped green onions

1/2 cup chopped celery

1/2 cup chopped walnuts

1/2 cup mayonnaise (enough for spreading)

8 bread slices of your choice

Spread a thin coating of butter on the slices of bread to keep the filling from making your sandwiches soggy. Then spread the mayonnaise in a thin layer over the butter. Mix other ingredients well and evenly divide the tuna filling between four slices of bread. Top each sandwich with the remaining slices of bread. Slice sandwiches in half, or in quarters, on the diagonal, for a fancier appearance, and serve.

Orange Cake

1/2 cup butter or margarine

1 cup sugar

2 eggs

1-1/2 cups flour

1/2 teaspoon salt

3 teaspoons baking powder

1 tablespoon orange rind

1/2 cup orange juice

Cream butter or margarine and sugar. Add eggs, one at a time, and beat well. Sift, then measure the flour, add salt and baking powder. Add dry ingredients alternately with the grated orange rind and orange juice. Bake in oven at 375 degrees for about 30 minutes. Cool before frosting with orange icing.

Orange Icing

3 tablespoons butter

3 cups of powdered sugar (confectioner's sugar)

4 tablespoons orange juice

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

Cream sugar and butter. Add the other ingredients and blend. Spread icing on cooled cake.

Orange tip

If you are left with oranges, after using the rinds only, slice oranges about 1/2 inch thick, sprinkle with cinnamon and a little sugar. These make a delicious snack, anytime.

Please let me know how you like any of my recipes.

Have a wonderful day.

Shirley

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