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Show i FAMILY WEEKLY COOKBOOK i II tor MMfifc i i M MP MIS IKSp potato chips for dippers. Or spoon overj Many family food specialties resulting from treasured old "re- halves of toasted buttered buns or En Cheesy Tuna-Onio- n 2 1 1 o Banana Split Fondue lb. pasteurized process American cheese, shredded (4 cups) cup milk 3 tablespoons chopped parsley 1 1 1 1 1 tablespoon butter or margarine lb. ground beef env. (about 1 Vz oz.) Sloppy Joe seasoning mix can (6 oz.) tomato paste Water cup chopped celery cup chopped green pepper 1. Heat butter or margarine in a large skillet. Add meat and brown, cutting into small pieces with a spoon. Stir in seasoning mix, then tomato paste and water called for in package directions. Mix in celery and green pepper; bring to boiling, stirring occasionally. 2. Reduce heat; cover and simmer 10 min.; stir occasionally. 3. Turn into fondue saucepan and follow directions as in step 4 of Cheesy Tuna-Onio- n Fondue. 4. Serve with assorted crackers, corn or Vi t P i I ' Meatball Carrousel W 1 : egg can (6 oz.) evaporated milk soy tablespoon sauce to 1 teaspoon salt teaspoon Accent teaspoon garlic powder cup fine dry bread crumbs lb. ground beef lb. ground pork cup chopped onion cup chopped water chestnuts tablespoon butter or margarine can (16 oz.) diagonally cut green beans can (7 oz.) vacuum-packe- d golden whole kernel corn all-purpo- se r Vi Vz jVz 1 1 1 Vi Crunchy and delicious treat, made quick 'n easy, right in the baking pan. cups KELLOGG'S CORN FLAKE CRUMBS 3 tablespoons sugar Vi CUP (1 stick) regular margarine or butter, melted 1 cup coarsely chopped DIAMOND WALNUTS 1 pkg.) semi-swecup z. chocolate morsels Vi cups QVi-o- z. can) flaked coconut 1 can BORDEN EAGLE BRAND SWEETENED CONDENSED MILK VA (6-o- et 1. Measure Corn Flake Crumbs, sugar and margarine into 13 x 9 x 2-in- ch baking pan ; mix thoroughly. With back of tablespoon press mixture evenly and firmly in bottom of pan to form crust. 2. Sprinkle Walnuts evenly over crust. Scatter chocolate morsels over Walnuts. Sprinkle coconut evenly over chocolate morsels. Pour Sweetened Condensed Milk 1970 by Kellogg Company 10 king-siz- e bite-size- cans (G'z or 7 oz. each) tuna Sloppy Joe Fondue chocolate crunch bars candy (about 6 xz oz. each) 1 cup milk d Ripe bananas, cut in pieces Marshmallows Maraschino cherries with stems 1. Break candy into pieces over fondue saucepan. Pour milk over candy. 2. Place on stand (see step 4 of Cheesy Tuna-Onio- n Fondue). Stir occasionally until chocolate melts. If mixture becomes too thick for dipping, stir in 1 to 2 tablespoons milk. 3. Provide a small plate and fondue fork for each person. Have everyone spear banana pieces and marshmallows to dip into melted chocolate. Cherries may be held by the stems for dipping. 4 to 6 servings 2 Fondue tablespoon instant minced onion Unsalted crackers Corn chips for dippers Potato chips for dippers 1. Drain the vegetable oil from tuna; flake tuna if desired. 2. Put shredded cheese into a saucepan and set over medium heat. Pour milk over the cheese. Stir until cheese is completely melted. 3. Mix in tuna, parsley, and onion. (If desired, reserve enough tuna and parsley for garnish; see color photo.) Heat thoroughly, stirring constantly. 4. Turn into fondue saucepan and place on stand having a holder underneath for the heating fuel. Partially cover flame so mixture is kept warm at the table. 5. Serve accompanied with bountiful bowls of crackers, corn and potato chips. Or serve spooned over buttered toast and accompany with vegetable nibblers and tomato slices. 6 servings 4 servings glish muffins. ceipts" are hearty fare prepared again and again. Other favorite concoctions have kept something of the old, tastefully blending it with modern convenience foods and shortcuts. Here are recipes, heginaing with some robust "dips," which have captured some of the old and the new. Prepare them especially for all who like to eat heartily. (Sweetened Condensed Milk must be used) evenly over coconut. 3. Bake in moderate oven (350F.) about 25 minutes or until lightly browned around edges. Cool. Cut into bars. YIELD: 54 Magic Cookie Bars, 2x1 inches win ir CRUMBS rt " f cup flour cup strong beef broth (2 beef bouillon cubes dissolved in 1 cup boiling water) 1. Beat egg slightly in a large bowl. Add evaporated milk, soy sauce, salt, Accent, garlic powder, and bread crumbs; mix well. Add ground meats, onion, and water chestnuts; mix lightly and thoroughly. Shape lightly into 12 meatballs. 2. Heat the butter or margarine in a large skillet or casserole and brown meatballs on all sides. Remove meatballs to a bowl while preparing the sauce. 3. Drain the vegetables and pour liquid into a measuring cup for liquids; add line. water if necessary to the 4. Siir the flour into fat in skillet. Heat until bubbly. Gradually add the reserved vegetable liquid and the beef broth, stirring constantly. Bring to boiling; stir and cook 1 min. Put meatballs into sauce. Cover and simmer 35 min. 5. Spoon beans onto meatballs around 1 up 1 L |