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Show Soup's On-And Ready, Pronto t ' - X& y: ',V tt .; 3 . i When appetites tire from too many predictable meals, perk up interest by serving the family their favorites but in new forms. Here's a delicious for instance: Wyler's soup fanciers launch this , lunch menu with onion soup made in minutes from the dehy- drated mix, garnished with crusty French bread, and cheesed with grated Parmesan and Romano. Next, they serve on a stick generous chunks of cheese American, pimiento, or Swiss alternately al-ternately skewered with sweet sandwich pickles, cherry tomatoes, and cubes of bologna, salami, or ham. Cheese-Pickle Kebabs (Makes U servings) 8 singly wrapped slices 1 pt. 8 fl. oz. jar Aunt Jane's . (one 8-oz. pkg.) Sweet Sandwich Pickles Borden's American, 6 cherry tomatoes Pimiento or Swiss ' 12 pound bologna, salami or Pasteurized Process canned cooked ham, cut Cheese Slices into eight 34-inch cubes Stack 4 cheese slices together. Slice lengthwise into thirds ; cut each into thirds again. Repeat with remaining 4 cheese slices. To make kebabs : Use four 8-10 inch skewers. Arrange alternate squares of cheese, drained sandwich pickle slices, cherry tomatoes toma-toes and salami cubes on each skewer. Serve with additional Annfc .Temp's Rwppf SanrKvirh Pipklpg |
