Meals for Young Cooks

From The Keep It Short & Simple Cookbook by Ruth H. Brent. Copyright © 1974 by Ruth H. Brent. Reprinted by arrangement with Holt, Rhinehart and Winston.

Dinner Menu

Good Goop
Green Beans
French Fried Onions
Apple Turnovers
Milk

Apple Turnovers

1 (9 1/4-ounce) package piecrust sticks

1 (21-ounce) can apple pie filling

1. Prepare piecrust as directed on package.

2. Grease muffin tin cups (2 1/2″ to 3″ in diameter).

3. Roll pastry to 1/8″ thickness on lightly floured board and cut into 4″ squares. Lay squares in cups of muffin tin.

4. Spoon in 2 or 3 tablespoons of filling. Fold pastry corners together over the mixture.

5. Bake for 10 minutes at 450º, then for 30 minutes at 350º.

French Fried Onions

4 large onions

1 cup milk

1/2 cup flour

2 cups salad oil

1. Peel onions and cut into slices about 1/4″ thick.

2. Separate into rings and cover with milk. Let stand for 30 minutes.

3. Dip rings in flour or shake in bag.

4. Heat salad oil to 380º.

5. Fry onion rings in oil a few at a time. When golden brown, remove to plate covered with paper towels, sprinkle with salt, and keep hot in oven.

Good Goop

4 slices bacon

4 frankfurters

1 cup stewed tomatoes seasoned with celery, onions, spices

1 1/2 cups grated cheddar cheese

4 slices toast or rolls

1. Cut bacon into 1″ slices and fry until crisp. Remove bacon and drain off grease

2. Cut frankfurters into 1/2″ pieces, place in pan together with tomatoes, and heat thoroughly.

3. Add cheese, bacon, and olives if desired. Cook over very low heat until cheese is melted. Spoon over toast or rolls.

Illustrated by Don Seegmiller