Show Tr h- - FAMILY WEEKLY COOKBOOK 1 I Many family food specialties potato chips for dippers Or spoon over halves of toasted buttered bans or En4 servings glish muffins re- sulting from treasured old “receipts” 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 beginning with some robust “dips” which have captured some of the old and the new Prepare them especially for all who like to eat heartily Cheesy Tuna-Onio- n Banana Split Fondue 2 1 1 env (about 1 Vi 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 VS lA Fondue 4 Serve with assorted crackers com or Ttina-Onio- n Meatball Carrousel 1 1 1 Vi 1 f Crunchy and delicious treat made quick fn easy right in the baking pan KELLOGG'S lft cups CORN FLAKE CRUMBS 3 tablespoons sugar cup (1 stick) regular margarine or butter melted 1 cup coarsely chopped DIAMOND WALNUTS 1 cup z pkg) semi-swe- et chocolate morsels Wi cups (3V4-O- Z can) flaked coconut 1 can BORDEN EAGLE BRAND SWEETENED CONDENSED MILK V4 (6-o- Measure Corn Flake Crumbs sugar and margarine into 13 x 9 x baking pan mix thoroughly ! 2-in- ch With back of tablespoon press mixture evenly and firmly in bottom of pan to form crust 1 Sprinkle Walnuts evenly over crust Scatter chocolate morsels over Walnuts Sprinkle coconut evenly over chocolate morsels Pour Sweetened Condensed Milk e 1970 by Kaltogi Company 10 each) bite-size- cheese shredded (4 cups) cup milk 3 tablespoons chopped parsley 1 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 com and potato chips Or serve spooned over buttered toast and accompany with vegetable nibblers and tomato dices 6 servings 1 6 Vi oz 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 1 tablespoon butter or margarine lb ground beef chocolate crunch 1 2 cans (6 Vi or 7 oz each) tuna 1 lb pasteurized process American 1 e candy bars (about Fondue Sloppy Joe Fondue king-siz- (Sweetened Condensed Milk must be used) evenly over coconut 3 Bake in moderate oven (350°F) about 25 minutes or until lightly browned around edges Cool Cut into bars Y1LI I): 54 Magic Cookie Bars 2x1 inches egg can (6 oz) evaporated milk soy tablespoon all-purpo- se sauce to 1 teaspoon salt teaspoon Accent Vi teaspoon garlic powder Vi cup fine dry bread crumbs 1 lb ground beef Vi lb ground pork Vi cup chopped onion Yi cup chopped water chestnuts 1 tablespoon butter or margarine 1 can (16 oz) diagonally cut green beans 1 can (7 oz) vacuum-packe- d golden whole kernel corn Vi cup flour 1 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 addj line water if necessary to the 4 Stir the flour into fat in skillet Heatj 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 arounc up r i i i |