“Meals for Young Cooks,” Friend, Aug. 1976, 17
Meals for Young Cooks
Country Supper
Haystacks
Ice-Cream Sandwiches
Brown Cows
Haystacks
1 pound lean ground beef
1 (10 1/2-ounce) can condensed onion soup, undiluted
1 (16-ounce) can refried beans
1 (15-ounce) can chili
1/2 cup water
2 1/2 cups grated sharp cheddar cheese
5 cups shredded lettuce
3 cups chopped fresh tomatoes
1 cup sliced green onions, including green tops
1 pint sour cream
1 package corn chips
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In medium-size skillet brown ground beef. Add undiluted onion soup to meat, bring to boil, turn down heat and simmer for 5 minutes. Keep hot over low heat until ready to serve.
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Combine refried beans, chili, and water in medium-size saucepan. Cook and stir over medium heat until blended. Keep hot over low heat.
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Shred 1/2 head lettuce, chop tomatoes, and slice green onions, putting each in individual serving dishes.
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Stir sour cream and spoon into serving bowl. Place corn chips in a basket or bowl. Arrange ingredients in separate serving dishes so each person can stack his own, starting with corn chips.
Ice-Cream Sandwiches
20 double graham crackers
plastic wrap
1 brick vanilla ice cream
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Separate graham crackers into squares.
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Open ice cream and cut 1/2″ slices the same size as crackers. (Dipping knife in hot water makes slicing easier.)
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Sandwich ice-cream slice between two graham crackers, cover in plastic wrap, and keep frozen until time to serve.
Brown Cows
For five people, mix together 1 quart cold root beer and 1 quart cold homogenized milk. Stir well or blend and serve immediately.