Meals for Young Cooks

By Winnifred and Ann Jardine

Summer Supper

Shoestring Tuna Salad
Cinnamon Biscuit Balls
Frosty Fruit
Milk

Frosty Fruit

1 (1-pound) can grapefruit sections, drained

1 (8-ounce) can crushed pineapple, undrained

1/2 pound (about 2 cups) seedless green grapes

1 large banana, diced

1 cup orange juice

1/3 cup lemon juice

1/2 cup sugar

1. Combine all ingredients and stir gently until sugar is dissolved.

2. Place fruit mixture in shallow pan in freezer for 30 minutes or until slushy.

Shoestring Tuna Salad

6 medium-size carrots, shredded

1/2 cup diced celery

2 tablespoons instant chopped onion

1 (6 1/2-ounce) can tuna fish, drained

1 cup mayonnaise

3 tablespoons french dressing

2 tablespoons sugar

2 cups shoestring potatoes

1. Combine in a bowl shredded carrots, celery, onion, and tuna fish.

2. In a separate bowl mix together dressings and sugar.

3. Add dressing to salad mixture and toss until moistened.

4. Just before serving, add shoestring potatoes.

Cinnamon Biscuit Balls

2 1/3 cups biscuit mix

5 tablespoons sugar

2/3 cup light cream or evaporated milk

1 teaspoon cinnamon

1. Heat oven to 450°.

2. Mix together 2 tablespoons sugar and cinnamon in medium-size bowl and set aside.

3. In a larger bowl combine biscuit mix, cream, remaining sugar, and mix with fork into a soft dough.

4. Drop dough by teaspoonfuls into cinnamon and sugar mixture. Shape each into a ball and place on lightly greased baking sheet.

5. Bake 5–8 minutes or until lightly browned. Serve warm.

Illustrated by Shauna Mooney