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Show FAMILY WEEKLY COOKBOOK f W :. (; 7:jji; : l r , vj ivvy if fAf'i JIMfl j 'ill ywv vvi Ilfl lilt 111 vi II y W Tuna's popularity is always high be -.- .. -- s foods. It is attractively priced and readily available in convenient can sizes. ti. "vrxt - 1 yr-'HV- -r-J Green Salad Bowl with Tuna pkg. (10 os.) f rosea lima beans pkg. (9 or.) frozen cat green beans 1 pkg. (9 as.) frozen artichoke hearts 3 cans $Yt or 7 oz. each) tuna, drained 1 cup salad dressing S oz. fresh spinach (about 6 cups, loosely packed) 1 head Bosts kttaee S green onions including tops, sliced 3 oz. Blue cheese, crumbled 1. Cook the frozen vegetables accord- 1 1 X';- i,,,. ifiim, funriii-- in ..rm -' &&'-n- -- a l J - dTrTl Tuna and Blue cheese impart additional flavor to salad greens and cooked frozen green vegetables in this fine tuna salad piquant. T T " TI TI o o ti jo Pudding can be genuine, great fudge. The creamy, devilishly rich kind. Just take a box of Jeil-Pudding & Pie Filling and follow this never-fa- il recipe. O Jell-- 0 Padding Fsidge k cup milk Chocolate 1 V4 or Chocolate Fudge cup sifted confectioners' sugar Pudding & Pie Filling W cup chopped nuts 2 tbsp. butter Combine pudding mix, butter and milk. Bring to full boil; boil gently 1 minute, stirring constantly. Remove from heat. Quickly blend in sugar. Add nuts. Pour into greased 8x4-inc-ii pan. Cool; thencutintosquares. Makes 1 pound. For more Pudding & Pie Filling desserts, get our Sweet Moments rV'sserts Book. Send 25 j! to: Book, Box 1467, Kankakee, 01. Illinois 1 pkg. (4 oi.) Jcll-- O . JELLO PUDDINGiPIE 1 Vr. I H - HUiNG |