JULIENNE BEETS WITH HORSERADISH SAUCE
1 No. 2 can Julienne Beets 1 tablespoon Vinegar 1 tablespoon Butter or Margarine ¼ teaspoon Salt 2 tablespoons Flour 1 cup Evaporated Milk 2 tablespoons prepared Horseradish
Drain beets, reserving liquor; add vinegar and water to liquor to make 1 cup. Melt butter or margarine in a saucepan; add salt and flour; blend thoroughly. Add evaporated milk; then add beet liquor slowly. Continue to cook, stirring constantly until sauce thickens. Add horseradish and beets. Heat thoroughly, stirring occasionally. 5 to 6 Servings
ASPARAGUS LUNCHEON ROLLS
1 No. 2 can Asparagus Tips (or No. 1 square can) 8 to 10 thin slices Enriched White Bread ⅓ cup Butter or Margarine ⅓ cup grated American Cheese
Drain asparagus, reserving liquor for soup or vegetable cocktail. Remove crusts from bread; brush both sides with melted butter or margarine. Roll slices of bread tightly around 2 to 3 spears of asparagus, starting at one corner and rolling diagonally. Fasten ends with toothpicks. Place on greased baking sheet; sprinkle with cheese. Bake in a hot oven 450°F for 10 minutes until toast is browned. Serve as a hot sandwich with salad. 4 to 5 Servings
FRUIT DESSERT ROLLS
1 No. 1 Tall can Fruit Cocktail ⅓ cup Sugar 1 cup sifted All-Purpose Flour 2 teaspoons Baking Powder ½ teaspoon Salt 3 tablespoons Shortening ¼ cup Milk ½ tablespoon Butter or Margarine 2 tablespoons Brown Sugar ½ teaspoon Cinnamon ¼ teaspoon Nutmeg 2 teaspoons Lemon Juice ½ teaspoon Lemon Rind
Drain fruit; add water to juice to make 1 cup. Pour sugar and juice into a saucepan; boil for 10 minutes. Sift flour, baking powder and salt into a mixing bowl; cut in shortening. Gradually add milk until flour sticks together but is rather dry. Roll biscuit dough into a narrow oblong piece about ¼-inch thick. Spread fruit over dough; dot with butter or margarine. Mix together brown sugar, cinnamon and nutmeg; sprinkle over fruit; then sprinkle with lemon juice and lemon rind. Roll as for jelly roll. Cut into 1½-inch slices. Place rolls into a greased oblong baking dish. Pour in hot syrup. Bake immediately in a hot oven 450°F for 25 minutes. Serve plain, with cream or with hard sauce. 6 Servings