Meals for Young Cooks

By Winnifred and Ann Jardine

Supper Menu

Ringtum-Diddy on Toast
Sesame Green Beans
Banana Pops
Milk

Ringtum-Diddy on Toast

1/2 cup butter or margarine

2 cups grated cheddar cheese

2/3 cup flour

2 cups milk

2 cups freshly chopped tomatoes or canned whole tomatoes, drained

1 teaspoon dry mustard

1 teaspoon salt

6 slices buttered toast

1. In medium-size saucepan melt butter over medium heat, then turn heat to low.

2. Add cheese, sprinkle flour over top, put on lid, and cook until cheese melts and bubbles up through flour.

3. Remove pan from heat, add milk, and stir until blended (mixture will not be smooth).

4. Cook over medium heat, stirring constantly, until thick and smooth.

5. Mix seasonings and tomatoes together, add to mixture, and heat.

6. Serve on hot toast.

Sesame Green Beans

2 (1-pound) cans french-cut green beans

1 teaspoon sesame seeds

2 teaspoons butter or margarine

1. Cook sesame seeds in small skillet over medium heat until light brown (shaking occasionally); then set aside.

2. In medium-size saucepan heat green beans until steaming, drain off juice (save for use in soups later), and stir in butter until melted. Spoon into serving dish and sprinkle with toasted sesame seeds.

Banana Pops

4 bananas, cut in half crosswise

8 ounces milk chocolate candy

1 1/2 cups chopped peanuts

8 wooden skewers

1. Insert skewers into banana halves, set onto waxed paper on baking sheet, and freeze.

2. Melt chocolate in small, heavy saucepan over lowest heat—DO NOT ADD LIQUID. Remove from heat.

3. Working quickly, roll bananas in melted chocolate, then roll immediately in chopped nuts. Set back onto baking sheet and refreeze until firm. If they are to be eaten later, wrap each banana pop in plastic wrap and return to freezer.

Illustrated by Pat Hoggan