1976
Meals for Young Cooks
October 1976

“Meals for Young Cooks,” Friend, Oct. 1976, 17

Meals for Young Cooks

By Winnifred and Ann Jardine

Spooky Supper Menu

Tomato-Cheesewiches
Silly Chili Soup
Impossible Pie
Milk-Boo Juice

Silly Chili Soup

1 can (11-ounce) condensed chili beef soup

1 can (10 3/4-ounce) condensed vegetable soup

2 soup cans water

Combine soup and water, stir thoroughly, and heat until piping hot.

Impossible Pie

1 cup coconut

2 cups milk

4 eggs

1/2 cup (1 square) butter or margarine

2 teaspoons vanilla

3/4 cup sugar

1/2 cup flour

  1. Butter deep 9″ pie plate and sprinkle bottom with coconut.

  2. In blender jar put milk, eggs, butter, and vanilla.

  3. Stir sugar and flour together in small bowl and add to mixture in blender. Blend until smooth and pour over coconut in pie plate.

  4. Place pie carefully into unheated oven and turn heat to 350º F. Bake 45 minutes.

  5. Remove from oven and cool. Pie separates into a crust, filling, and coconut topping.

Tomato-Cheesewiches

5 slices whole wheat bread

mayonnaise or butter

10 slices tomato

onion salt

5 slices sharp cheddar cheese

  1. Broil bread slices on one side until lightly brown.

  2. Remove from oven and lay toasted side down on baking sheet.

  3. On untoasted side of each slice of bread spread soft butter or mayonnaise, arrange two tomato slices, sprinkle on onion salt, and top with cheese slice.

  4. Just before time to serve, broil until cheese is melted and bubbly hot. Serve immediately with chilled milk.

Illustrated by Julie Fuhriman