Lowney's cook book

Melt one tablespoon butter in chafing dish. Add one tablespoon chopped red pepper, one tablespoon onion, one half teaspoon salt, and one cup blanched almonds. Cook until almonds are brown. Deviled Beef Melt two tablespoons butter, add two tablespoons green pepper, one tablespoon onion, one teaspoon each of salt and lemon juice, one tablespoon flour. Spread on rounds of cold roast beef and saute in butter; or add one half cup tomato and reheat beef in sauce. Bacon and Chicken Livers Cut six chicken livers in slices, sprinkle with salt and pepper. Add an equal amount of sliced bacon. Cook together until livers are tender. Add two tablespoons flour, one half teaspoon salt, one cup stock or tomato. Season with Worcestershire and serve hot on toast. Bacon and Mushrooms Wrap eight mushrooms in eight slices of bacon. Cook in chafing dish until mushrooms are tender. Sprinkle with salt and pepper and serve. Chicken Livers with Mushrooms Make a brown sauce ; add two cups sliced cooked livers and one cup chopped mushrooms. Reheat and serve on toast. Two tablespoons wine may be added. Deviled Bananas Melt one tablespoon butter, add one tablespoon chopped red pepper, two teaspoons chopped pickles, one teaspoon Worcestershire sauce, one fourth teaspoon salt. Add four bananas cut in four equal parts. Cook five minutes. Frizzled Beef Melt one tablespoon butter, add one tablespoon flour and one half pound dried beef. Cook five minutes, add one half cup stock, few drops onion juice, one half teaspoon Worcestershire sauce, two eggs well beaten. Cook two minutes and serve. Beef with Currant Jelly Sauce Make a brown sauce ; add one cup currant jelly and twelve thin slices rare roast beef. Cook until hot and serve. Cheese Dreams Cut twelve thin slices of bread and remove crusts. Cut in halves, cover with a thin slice of American cheese, sprinkle with salt, paprika and cayenne ; cover with another slice of bread and saute on both sides in butter. These are more easily prepared small than large. Cheese Custard Melt two tablespoons butter ; add one teaspoon each of salt, mustard and paprika. Add two cups cheese, one half cup soft bread crumbs, and one cup milk. Cook five minutes. Add two eggs well beaten ; when thoroughly blended, pour on to bread toasted on one side. Cheese Omelet Melt one tablespoon butter ; add four eggs slightly beaten, four tablespoons milk, one half teaspoon salt, one cup grated cheese. Cook like a French omelet over hot water. Serve with or without tomato sauce. Welsh Rarebit Melt one teaspoon butter ; add one teaspoon each of salt, mustard and paprika ; add two cups American cheese. When melted, add one half cup cream or ale. Stir vigorously until smooth, and pour over hot buttered crackers or toast. Cheese and Tomato Rarebit Melt one tablespoon butter ; add three sliced tomatoes, one half cup milk, one teaspoon salt, two cups cheese. Stir continually until cheese is melted. Add three eggs well beaten. When hot, serve on hot buttered toast. Cheese with Red Peppers Melt two tablespoons butter, add four tablespoons chopped pepper, one half tablespoon chopped onion, one fourth cup grated cheese, one fourth cup cream, four eggs slightly beaten. Cook until well blended and serve on buttered slices of toast. Chicken a la Creme