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Show Pizza car sandwich wins kiddies' vote It doesn't take much effort to cater a bit to your children's appetites. It may even be necessary now that school's out and they're busy with friends and out-of-doors activities. The last thing they often think about is a meal. Raisin, apple or berry faces on morning mor-ning cereal can help get a good breakfast into them. With cereal, they'll naturally get their first installment install-ment of milk for the day. Sandwiches with favorite fillings, cut into interesting in-teresting shapes, served with colorful mugs of milk can usually interest them at lunch. With family home for dinner, that's usually an easy meal, especially if you've endowed dishes with fanciful names such as Refrigerator Raider Casserole, Pac-Ivlan Pac-Ivlan Pancakes or Bronco Biscuits. With those will go Moo Juice, making their third and last installment of milk. It's a mistake to make servings large for tots. Consider how an average serving looks to a child. Better Bet-ter that they ask for seconds. Even milk should be given them in small glasses or mugs that fit tiny hands. If children temporarily refuse their milk, don't make an issue of it. Yogurt can be used in place of milk, cup for cup. Milk can also be used in creamy soups, custard, tapioca or cornstarch cor-nstarch puddings, milk gravy, vegetable sauces and ice cream, of course! Cottage cheese as well as; other cheeses may also replace milk easily in sandwiches and entrees. PIZZA SANDWICHES Yeild:4 8 slices Italian bread lk cup prepared pizza sauce 4 slices bologna 4 slices (1 oz. each) Mozzarella cheese Butter Spread 1 side of each slice of bread with 1 tablespoon pizza sauce. Place 1 slice bologna over pizza on 4 slices of bread. Place 1 slice cheese over bologna. Top with second slice of bread - pizza sauce facing cheese. Butter But-ter both sides of each sandwich generously. Toast on both sides in skillet over medium heat until golden brown and cheese is melted. Serve immediately. Note: "Cut sandwiches into decorative shapes using cookie cutter, if desired. r" . i. mim ,1 mi j i n I, i i. i m ..hi n. i , mi m i m ji j i j .n . i i h n i I i . " i i I u' i Cv W ' h 1 . i - ;, i . - ' X . f ' v: . v y . FANCIFUL SHAPES in food can intrigue the summer the last thing they often think children so they enjoy real foods. During about is a meal. AMERICAN SUNDAE Yield: 4 1 cup fresh blueberries 4 scoops strawberry ice cream 4 scoops vanilla ice cream , f ' ' - - v c: s A -. ''. f . ' 'fjl - y , p ' " "' ' - ' NATURALLY SWEET bananas are a fine flavor combination with tangy yogurt in Yummy Banana Frozen Yogurt a perfect light dessert for the warmer months ahead. For an extra special treat for kids, scoop some into a cone. It tastes great, it's nutritious and it provides the energy they need for their active summer schedules. YUMMY BANANA FROZEN YOGURT Tbsp. unflavored gelatin 2 cup water 2 large, ripe bananas, peeled 2 cups plain yogurt l2 cup sugar 1 tsp. vanilla extract 18 tsp. ground cinnamon Combine gelatin and water to i soften. Heat slowly until gelatin I dissolves. Mash bananas. Com-" Com-" bine with yogurt, sugar, vanilla and cinnamon in blender. Continuing Continu-ing to whip, pour in gelatin mix-f mix-f ture until well blended. Pour into bowl and freeze 1 to 2 hours until partially frozen. Stir once or twice. J beat until smooth. Return to f freezer for 30 minutes. For smoother consistency, beat again. Spoon into sherbet dishes or ice cream cones to serve. Makes 4 to 6 servings. Whipped cream Fresh blueberries Place a few blueberries in bottom of 4 sundae glasses. Top each with a scoop of strawberry, then vanilla ice cream. Sprinkle remaining blueberries blueber-ries evenly over 4 glasses. Top each with whipped cream and a few blueberries. |
