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Show Treat them to carnival of ice cream winners "Oh, Mommy, Gary's mother made such special things for the birthday party ! There were trains, clowns and double deckers, all fancy. And guess what? All had ice cream in them!" If your child were that impressed, it means you'd better do something special for his next gathering with friends, birthday party or not. Whether they're tots or teens, youngsters will enjoy ice cream served serv-ed with flair. Why not start with old favorites like peanut butter, preserves, honey and ice cream nestling nestl-ing in toast-and-serve waffles? Either Sundaes-on-a-Stick or fruited milkshakes are easy to prepare nutritious, too, which mothers will surely appreciate. Both milk and ice cream contain calcium and phosphorus, protein, plus vitamins and other minerals that add to the daily requirement re-quirement of nutrients. Best of all, they taste good in these recipes because they're real dairy foods. No one has had to do a selling job on children to get them eaten! SUNDAE-ON-A-STICK Yield: 6 BUTTERSCOTCH 1 quart vanilla ice cream 6 popsicle sticks lk cup butterscotch pieces 2 tbls. butter cup finely chopped peanuts Foil or paper baking cups (2h inch) Scoop ice cream into 6 balls; place in chilled shallow pan. Insert popsicle sticks and freeze until firm. Melt butterscotch but-terscotch pieces over low heat. Cream butter; stir in melted butterscotch. Using Us-ing spatula and working quickly, spread thin butterscotch coating over top of ice cream ball; dip in chopped peanuts; place in baking cups. Return to freezer; freeze until firm. If storing, wrap in foil or plastic wrap to prevent drying. NOTE: Do not reheat butterscotch sauce after the butter has been added. CHOCOLATE TOFFEE 1 quart chocolate ice cream 6 popsicle sticks xk cup semi-sweet chocolate pieces 2 tbls. butter Vb cup chopped chocolate covered toffee tof-fee candy bars Foil or paper baking cups (2Vi inch) Scoop ice cream into 6 balls; place in chilled shallow pan. Insert popsicle sticks and freeze until firm. Melt chocolate pieces over low heat. Cream butter; stir in melted chocolate. Using spatula and working quickly, spread thin chocolate coating over top of ice cream ball; dip in chopped candy; place in baking cups. Return to freezer; freeze until firm. If storing, wrap in foil or plastic wrap to prevent drying. BOARDWALK WAFFLEWICHES 6 servings 1 quart vanilla ice cream 14 cup peanut butter V3 cup honey cup strawberry preserves 1 package (10 oz.) frozen waffles Line a 9-inch square baking pan with aluminum foil, leving 2 to 3 inches extra ex-tra on sides to use as handles. Spread half of the ice cream on bottom of foil-lined foil-lined pan. Blend peanut butter and honey; swirl over ice cream. Drizzle with strawberry preserves. Spread on remaining ice cream; cover, freeze until firm. Place waffles on a cookie sheet and heat in preheated 400F. oven about 7 minutes or until toasted. Lift ice cream from pan; cut into 6 pieces. Place each ice cream square between 2 toasted waffles. Serve immediately. STRAWBERRY-CHOCOLATE SHAKE Yeild 1 34 cups 1 cup cold milk 1 tbls. strawberry-flavored milk mix 1 scoop strawberry ice cream 1 scoop chocolate ice cream Multicolor cake decorettes Place milk, strawberry-flavored milk mix and strawberry ice cream in blender container, cover. Blend until smooth and frothy. Pour into chilled glass. Top with scoop of chocolate ice cream; sprinkle with decorettes. Serve immediately. Store foods of the same type (such as cheeses) together in the refrigerator. Make a special comer for leftovers. That way, you'll be sure to use them before they spoil. T ill Y Mdf c v ; 1 - , s C. fir. ' "'. -.. j ,-7't H XVW " ! v v . -v v i x v-- - " : . 4 - . ' . v' f - i.-f , y - - S r v - '-r ' -. 'V--., -4. - - , f .. : a"' ' ' '"- x , .. r s - ' - .- v . ' "- ' V. : i ' ' tfnr 'fx rT ' 1 ' " ' m an.. i; IF THE YOUNGER SET SCREAMS for ice cream, they'll really be turned on with these winner |