Category Archives: Children’s Favorites

Salade de Pâtes Roses (Pink Noodle Salad)

8 ounces “rigatoni” noodles
3 ½ ounces boiled ham
4 tomatoes, puréed
1 teaspoon prepared French mustard
1 lemon
salt and pepper
½ cup safflower oil
1 Tablespoon heavy cream
3 ½ ounces olives


  1. Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
  2. Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
  3. Mix the French mustard together with the lemon, salt and pepper; gradually add the oil, stirring continuously. Blend in the tomato purée and heavy cream.
  4. Mix the pink dressing with the noodles. Place in a serving dish, sprinkle with the ham, and garnish with the olives.

You can use elbow macaroni, “bow-knots,” or shell-shaped macaroni – the shape does not matter.

Children will enjoy this unusual entrée, particularly during the summer months. Complete the meal with carrot juice and fresh fruits.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Bifteck haché aux germes de blé (Hamburgers with wheat germ)

4 ounces oatmeal
5 ounces milk
13 ounces ground beef
1 egg
1 Tablespoon toasted wheat germ
salt, pepper
2 Tablespoons whole-wheat flour
½ teaspoon thyme
1 Tablespoon safflower oil


  1. Soak the wheat germ in the milk for 15 to 20 minutes. Beat the egg in a bowl.
  2. Mix the meat thoroughly with the oatmeal, egg, and wheat germ. Salt and pepper.
  3. Shape into 8 meatballs or patties, and dust them with flour. Sprinkle them with thyme.
  4. Fry them with the oil for 8 minutes on each side.

Do not keep the ground meat more than 3 hours, even in the refrigerator; an infant can then eat it safely. Toasted wheat germ is available in health-food stores and most supermarkets.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Taffy Apples


2 cups sugar
2 cups light corn syrup
2 bottles (1 3/4-oz size) cinnamon candies (1/2 cup)
1/2 teaspoon red food color
1/2 teaspoon cinnamon
6 medium red applies (see Note)
6 wooden skewers

1. In medium saucepan, combine sugar, corn syrup, and cinnamon candies with 1 cup cold water.

2. Over medium heat, stir constantly just until sugar and candies are dissolved. (Do not boil.)

3. Add food color and cinnamon; stir to mix well.

4. Bring syrup to boiling; continue cooking, without stirring, to 300F on candy thermometer.

5. Meanwhile, wash apples, and dry well. Remove stem from each; insert skewer partway in stem end, far enough to hold apple firmly.

6. Remove syrup from heat.

7. Working quickly, dip each apple ( holding by skewer) into syrup, to coat completely. Place, skewer end up, on well-greased cookies sheets, to let taffy harden. LEt stand at room temperature until serving.

Makes 6.

Note: Use ripe, red eating apples, such as McIntosh or Delicious.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Gay Nineties Ice-Cream Party


Banana Splits

Old-fashioned ice-cream socials are in again! String a few paper lanterns; enlist big brothers as shirtsleeved, straw-hatted waiters. If you’re lucky, you may find a volunteer barber shop quartet. The children will only have eyes for gooey banana splits.

For each serving, peel and slice 1 banana lengthwise in half; place in shallow dish. Top banana with 1 scoop each of chocolate, vanilla and strawberry ice cream.

Spoon chocolate sauce over chocolate ice cream, drained crushed pineapple over vanilla ice cream and frozen strawberries (thawed) over strawberry ice cream.

Garnish with a dollop of frozen whipped topping (thawed) and a maraschino cherry. If you wish, sprinkle with chopped nuts of peanuts.

For the little folks, try Kookie Kat Sundaes: For each serving, place 1 scoop ice cream in small dish. Make a face with colored candy-coated milk chocolate candies for eyes and mouth, wafer cookies for ears and, if you like, toasted coconut for hair.

For teenagers, offer a serve-yourself fountain of assorted sauces, fruits, nuts and other ice-cream toppings, plus go-with beverages, cookies or cake.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Peanut Butter Shortcake


1 1/2 cups packaged biscuit mix
1/3 cup sugar
3/4 cup creamy peanut butter
3/4 cup milk
1 egg
Butter or margarine

1. Preheat oven to 375F. Lightly grease 8-inch, square baking pan.

2. In medium bowl, combine biscuit mix and sugar; mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly.

3. Stir in 1/2 cup milk until well blended. Add remaining milk and egg; beat about 2 minutes.

4. With rubber scraper, spread mixture evenly in prepared pan.

5. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean.

6. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.

Makes 9 squares.

Jelly and Cream Cheese Hearts

20 slices white bread
3 pkg (3-oz size) cream cheese, softened
1/2 cup black-raspberry or currant jelly

Using 2 1/2 inch cookie cutter, cut heart shapes from bread slices. Spread hearts with some of cream cheese. Using for, beat jelly well. Spread over cream cheese. Beat just enough milk into remaining cream cheese to make it creamy and smooth. Place in pastry bag with number 30 rosette tip. Pipe decorative edge around each heart. Makes 20 sandwiches.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Hot Dog Cheesies

Drop into a saucepan of boiling water (2 cups) 8 frankfurters
Lower heat; cover and simmer 5 to 8 minutes

Spread 1 side of 8 slices bread
with soft butter, prepared mustard

Place bread slices on baking sheet.
Top each slice with 1 slice process American cheese

Place a frankfurter on top of each cheese slice. Fold over to make a triangle shape. Fasten with wooden picks. Melt in small pan over low heat 1/4 cup butter.

Brush each triangle with the melted butter.

Set control at broil and/or 550°.

Broil sandwiches with tops 4 to5 inches from heat about 2 minutes or until golden brown, 8 servings.

Serve with mugs of piping hot vegetable soup.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Mardi Gras Cheese and Franks

1 medium onion. sliced
1 small green pepper, chopped (about 1/2 cup)
2 tablespoons butter or margarine
1 can (16 ounces) whole tomatoes
1 teaspoon seasoned salt
1 teaspoon sugar
8 frankfurters, cut lengthwise in half
1 can (4 ounces) sliced mushrooms, drained
Grilled Cheese Sandwiches (below)
1/4 cup water
2 tablespoons cornstarch

Cook and stir onion and green pepper in butter in 3-quart saucepan over medium heat until onion is tender, about 3 minutes. Stir in tomatoes (with liquid), seasoned salt and sugar. Heat to boiling;reduce heat. Simmer uncovered 6 minutes. Stir in frankfurters and mushrooms. Simmer uncovered 12 minutes.

Prepare Grilled Cheese Sandwiches. Mix water and cornstarch; stir into frankfurter mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Top each sandwich with 2 frankfurter halves and about 1/4 cup of the sauce.

8 Servings.

Grilled Cheese Sandwiches

Heat griddle or two 12-inch skillets over medium heat. Spread butter or margarine, softened, over 1 side of each of 8 slices of bread. Place bread buttered sides down on hot griddle. Top with 8 slices cheese. Top cheese with 8 slices of bread. Spread butter over bread. Grill sandwiches on both sides until cheese is melted and sandwiches are golden brown.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Spooks ‘N Goblins Party

Black Cat Cupcakes

Carve a pumpkin, play spooky games or come for an early supper and go on “tricks-or-treats” together. Masks or made-up faces and costumes are essential for this party.

Bake any flavor of our layer cake mixes in paper baking cups as directed on package. Prepare our fluffy white frosting mix as directed on package, or Fluffy Frosting (below). Tint orange with 1 to 2 drops each red and yellow food color. Frost cupcakes.

Decorate each with a gumdrop cat: Slice 1-inch black gumdrops horizontally into 3 slices. Use small rounded slice for head, largest slice for body; cut tail and ears from third slice.

Fluffy Frosting

2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Serve Witches Cauldron Soup (any vegetable soup) from a large bowl set inside a kettle covered with black paper. If served in mugs, children can drink broth and spoon out vegetables.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.


Ladybug Cake

It’s a rock painting party! Cut out invitations in the shape of an artist’s palette and find lots of round, smooth rocks, brushes, paints and paper towels. Use the Ladybug Cake as a model and eat it later! The rocks go home with each guest for paperweights or doorstops.

Heat oven to 300°. Grease and flour 1 1/2 quart round baking dish. Prepare our pound cake mix ad directed on package except — pour batter into baking dish. Bake 1 hour 5 to 10 minutes or until wooden pick inserted in center comes out clean. Cool cake 10 minutes; remove from dish. Prepare our fluffy white frosting mix as directed on package.

Place cake flat side down on serving plate or tray. Frost cake. Make face on side of cake, using black gumdrop slices for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae.

For colored shell of ladybug, sprinkle red sugar over cake about 2 inches from curved edge of face. Place black gumdrop slices for spots on shell; use black shoestring licorice for stripe across center of shell.

Serve Tinted Milk with the Ladybug Cake. Young artists will love it. Brighten each 8-ounce glass of milk by adding 1 tablespoon honey and 1 tablespoon grape or orange juice. Stir thoroughly and serve at once.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hot Tuna and Egg Buns

1 can (7 oz) solid-pack tuna, drained and flaked
4 stuffed green olives, sliced
4 oz small Cheddar cheese cubes
3 hard-cooked eggs, coarsely chopped
1/3 cup mayonnaise or cooked salad dressing
3 tablespoons sweet-pickle relish
2 tablespoons finely chopped onion
1/4 teaspoon salt
8 frankfurter rolls

1. Preheat oven to 400F.

2. In medium bowl, combine tuna, olives, cheese, egg, mayonnaise, pickle relish, onion, and salt; mix well.

3. Spoon into rolls. Wrap each in foil. Place on cookie sheet.

4. Bake 10 minutes. Serve hot, right in foil. Serves 8.

Coney Island Hot Dogs

1 can (15 1/2 oz) chile con carne with beans
1 tablespoon paprika
2 teaspoons brown sugar
8 frankfurters
8 frankfurter rolls, split and lightly buttered

1. In small saucepan, combine chile, paprika, and sugar; mix well. Bring to boiling over low heat, stirring.

2. Broil frankfurters on broiler rack, 4 inches from heat, 3 minutes, turning once.

3. Place rolls, cut sides up, on broiler rack. Broil 30 seconds, until toasted.

4. To serve: Place frankfurter inside each roll; top each with some of chile mixture. Serves 4.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.