1976
Meals for Young Cooks
September 1976

“Meals for Young Cooks,” Friend, Sept. 1976, 5

Meals for Young Cooks

By Ruth H. Brent

From The Keep It Short & Simple Cookbook

Menu

Cheese Casserole
Spinach-Bacon Salad
Piquant Italian Green Beans
Cherry Graham-Cracker Pudding

Cheese Casserole

1 cup (4–6 eggs) eggs

1 (10-ounce) package sharp cheddar cheese

4 cups (8 slices) cubed bread

2 cups milk

4 tablespoons bacon and onion bits (optional)

  1. Beat eggs.

  2. Grate cheese.

  3. Remove crust from bread and cut into 1/2″ squares.

  4. Heat milk and add eggs, bread, cheese, and bacon and onion bits. Then pour into greased baking dish or an 8″ x 8″ cake pan. Refrigerate several hours or overnight.

  5. Bake at 325° for about 30 minutes or until custard is set.

Spinach-Bacon Salad

1 (10-ounce) package fresh spinach

1 medium-size head fresh cauliflower

1/2 sweet bermuda onion

1/2 cup bacon-flavored dressing

  1. Wash spinach carefully and dry on paper towels.

  2. Separate cauliflower into buds.

  3. Cut onion into very thin slices and separate into rings.

  4. Lightly toss together spinach, cauliflower, and onion rings.

  5. Heat bacon dressing and pour over salad just before serving.

Piquant Italian Green Beans

2 packages frozen Italian green beans

4 tablespoons butter

1/2 teaspoon Italian seasoning

Cook beans according to package directions, drain, and add butter and seasoning.

Cherry and Graham-Cracker Pudding

1 (3 5/8-ounce) package vanilla pudding

2 cups milk

1 (17-ounce) can dark sweet cherries, drained and pitted

10 graham crackers, broken into bite-size pieces

  1. Prepare pudding with milk according to directions on package.

  2. Gently fold in cherries and graham-cracker pieces.

  3. Chill mixture two hours or more.

Illustrated by Mary Walton