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Show ; 1 V-, BY HEIEM HALE I O AISIN bread makes a charm-ing charm-ing tea snack when It's sliced L thin, buttered, rolled and toasted in the oven until Just golden. Fasten Fas-ten with toothpick before toasting. - For a quick cookie treat blend together miniature marshmallows, chopped walnuts, raisins and melted melt-ed bittersweet chocolate. Spread over graham crackers or vanilla waters and let stand until cool. THIS WEEK'S RECIl'U Yummy Squares (Serves 8) 1 No. 2'i size can fruit cocktail Vt cup undiluted frozen orange juice concentrate 2 cups miniature marshmallows V teaspoon salt 1 cup heavy cream, whipped I cup graham cracker crumbs Drain fruit cocktail thoroughly. thorough-ly. Combine orange juice concentrate, con-centrate, marshmallows and salt; stir over low heat until marshmallows melt. Cool. Fold whipped cream into marslimal-low marslimal-low mixture. Fold in 2 cups fruit, reserving remainder for garnish. Sprinkle crumbs over bottom of 8-inch square pan and spoon creamy mixture over them. Chill overnight. Cut into squares and serve topped with remaining fruit cocktail. Make a delicious vegetable casserole cas-serole by lining a buttered baking dish with strips of cooked carrots, covered with cooked or canned green beans and topping with mashed potato. Bake at 400 F. for 30 minutes. For something new in desserts try a combination of crushed strawberries, sliced peaches sweetened sweet-ened with powdered sugar. Spoon over warm buttered shortcake. Sponge cake fingers made from leftover cake take on appeal when they're dipped in melted semi-sweet semi-sweet chocolate, then rolled in chopped nuts. |
