“Meals for Young Cooks,” Friend, June 1974, 20
Meals for Young Cooks
Check List of Ingredients
chicken breasts (one for each person)
1 pound frozen french fried potatoes
8-ounce can crushed pineapple
3-ounce package lemon gelatin
2 or 3 carrots
1 quart vanilla ice cream
10-ounce package frozen peas
sesame seeds
butter or margarine
brown sugar
corn syrup (light or dark)
evaporated milk
vanilla
paprika
vinegar
radishes
salt
parsley
pepper
aluminum foil
Dinner Menu
Chicken Breasts in Foil
French Fries
Buttered Peas
Sunshine Salad
Caramel Sundaes
Milk
Tips for Young Cooks
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Make caramel sauce according to recipe. Refrigerate in covered jar.
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Make sunshine salad according to recipe. Cover with plastic wrap and refrigerate 3–4 hours or longer.
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Prepare chicken breasts according to recipe. Wrap in foil and refrigerate until time to bake.
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Wash salad greens and drain thoroughly. Wrap in paper towel, put into plastic bag, and refrigerate.
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Set dinner table and arrange centerpiece.
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Listed below are some measuring tips that will make cooking easier:
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3 teaspoons = 1 tablespoon
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4 tablespoons = 1/4 cup
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8 tablespoons = 1/2 cup
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16 tablespoons = 1 cup
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1 cup = 8 ounces
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2 cups = 1 pint
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1 stick or 1/4 pound butter or margarine = 1/2 cup
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1 square chocolate = 1 ounce
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8 large graham crackers = 1 cup fine crumbs
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20 salted crackers = 1 cup fine crumbs
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1 slice bread = 1/2 cup soft crumbs
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4 ounces dry noodles (1 1/2 to 2 cups) = 2 1/2 cups cooked
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4 ounces spaghetti (1 to 1 1/4 cups) = 2 1/2 cups cooked
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4 ounces macaroni (1 to 1 1/4 cups) = 2 1/4 cups cooked
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1 cup regular rice = 3 to 4 cups cooked
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1 cup instant rice = 2 cups cooked
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juice of 1 lemon = 3 tablespoons
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juice of 1 orange = about 1 1/3 cup
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1 medium onion = about 1/2 cup, chopped
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1 cup whipping cream = 2 cups whipped cream
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1 pound cheese = 4 cups shredded cheese
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1/4 pound celery (about 2 stalks) = 1 cup chopped celery
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1 medium apple = 1 cup chopped apple
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1/4 pound walnuts = 1 cup chopped nuts
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Sunshine Salad
1 cup grated carrots
8-ounce can crushed pineapple
3-ounce package lemon gelatin
1 cup hot water
1/2 teaspoon salt
1 tablespoon vinegar
1. Clean 2 or 3 carrots and coarsely grate enough for 1 cup.
2. Open pineapple and drain thoroughly, saving juice. Set both aside.
3. Empty gelatin in medium bowl. Add water, salt, and vinegar and stir until gelatin dissolves.
4. Measure pineapple juice, add enough cold water to make 1 cup, and stir into gelatin mixture.
5. Chill in refrigerator for 1 hour or until partly set.
6. Stir in pineapple and grated carrots.
7. Spoon into 8″ x 8″ pan or dish and chill until firm. Serve on salad greens.
Caramel Sauce
2 tablespoons (1/4 square) butter or margarine
1 cup brown sugar (packed)
2 tablespoons corn syrup (light or dark)
1/2 cup evaporated milk or light cream
1/2 teaspoon vanilla
1. In small saucepan melt butter or margarine.
2. Stir in brown sugar and corn syrup and cook over medium heat for 1 minute.
3. Stir in evaporated milk or light cream and cook 1 minute more.
4. Add vanilla.
5. Serve hot or cold over scoops of vanilla ice cream.
Chicken Breasts in Foil
aluminum foil
chicken breasts (one for each person)
salt
pepper
paprika
sesame seeds
butter or margarine
1. Heat oven to 450º.
2. Cut 1 piece of heavy-duty aluminum foil for each chicken breast. (If using regular foil rather than heavy duty, use 2 thicknesses of foil for each chicken breast.)
3. Wash and pat dry 1 chicken breast for each serving.
4. Place 1 chicken breast in middle of each piece of foil and sprinkle with salt, pepper, paprika, sesame seeds, and 1/2 teaspoon butter or margarine.
5. Bring opposite edges of foil together over chicken and fold over as far as possible. Then fold each open end the same way.
6. Place foil packages on cookie sheet. Bake for 25 minutes. Turn packages over with tongs and bake 25 minutes longer.
7. Serve chicken in foil.
Illustrated by Charles Quilter