1977
Meals for Young Cooks
January 1977

“Meals for Young Cooks,” Friend, Jan. 1977, 32

Meals for Young Cooks

From The Keep It Short & Simple Party Menu Book by Ruth H. Brent. Copyright ©1974 by Ruth H. Brent. Reprinted by arrangement with Holt, Rinehart and Winston.

Lemon-Grape Punch
Spaghetti and Meatballs
Banana-Coconut Logs
S’mores

Lemon-Grape Punch

1 (3-ounce) package grape-flavored drink mix

2 (3-ounce) packages lemon-flavored drink mix

sugar

  1. Early in the day combine package of grape mix with half the amount of water and sugar indicated on package. Then freeze in ice trays.

  2. Combine in large pitcher packages of lemon mix with water and sugar indicated on packages and chill in refrigerator.

  3. To serve, place 2 or 3 grape ice cubes in each cup and fill with lemon drink.

Spaghetti and Meatballs

1 (15 1/4-ounce) can spaghetti in tomato sauce with cheese

1 (15-ounce) can meatballs in brown gravy

4 slices mild cheddar cheese

1 (4-ounce) can tomato sauce with mushrooms

  1. Gently combine spaghetti and meatballs.

  2. Pour mixture into greased 2-quart casserole dish.

  3. Lay cheese slices over top.

  4. Pour tomato sauce over cheese.

  5. Bake at 325° for 15–20 minutes.

Banana-Coconut Logs

1/2 head lettuce

2 ripe bananas

1/4 cup salad dressing

3/4 cup shredded coconut

  1. Slice lettuce fine and dry well in paper towels.

  2. Cut bananas in half lengthwise and coat immediately with salad dressing, using a pastry brush.

  3. Sprinkle bananas generously with coconut and serve on sliced lettuce.

S’mores

6 marshmallows

12 single graham crackers

6 chocolate mint patties

  1. For each sandwich place 1 marshmallow on a graham cracker square and place under broiler for a few seconds.

  2. After marshmallow is toasted remove from broiler and place mint patty on top.

  3. Top with another graham cracker and gently squeeze together.