Vegetable Stuffed Tomatoes

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1 9-ounce package frozen Italian green beans
1/4 cup sliced green onion
1 3-ounce can sliced mushrooms, drained
1/3 cup low-calorie Italian salad dressing
1/4 teaspoon salt
Dash pepper
6 medium tomatoes

Cook beans according to package directions; drain thoroughly. Add onion, mushrooms, salad dressing, salt and pepper; toss till beans are coated. Refrigerate at least 2 hours, stirring occasionally.

Meanwhile, cut thin slice from top of each tomato. Using a small spoon, scoop out centers, leaving shells about 1/4 inch thick. (Use tomato centers in sauce or salad another time.) Invert shells on paper towelling to drain; chill. At serving time, sprinkle insides of tomato shells with salt; spoon in bean mixture. Serve salads on romaine leaves, if desired. Makes 6 servings.

Scandinavian Cucumbers

1/2 cup dairy sour cream
1 tablespoon sugar
2 tablespoons snipped parsley
2 tablespoons tarragon vinegar
1 tablespoon finely chopped onion
1/4 teaspoon dried dillweed
3 small unpeeled cucumbers, thinly sliced (3 cups)

Stir together sour cream, sugar, parsley, vinegar, onion, and dill. Gently fold in cucumbers. Cover and chill 2 hours. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Fabulous Fudge

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Cherry Opera Fudge

3 tablespoons butter or margarine
3 tablespoons milk
1 package of our creamy white frosting mix
1/2 cup chopped nuts
1/2 cup candied cherry halves

Butter loaf pan, 9x5x3 inches. In top of double boiler, melt butter in milk. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Stir in nuts and cherries.

Spread mixture evenly in pan. Let stand until firm. Cut into 1-inch squares. 32 squares.

Fudge Clusters

2 tablespoons butter or margarine
3 tablespoons water
1 package of our chocolate fudge frosting mix
2 cups pecans or salted peanuts

In medium saucepan, melt butter in water. Stir in frosting mix (dry) until smooth. Heat over low heat 5 minutes, stirring constantly. Remove from heat; stir in nuts.

Drop mixture by teaspoonfuls onto waxed paper. Let stand until firm. 3 to 4 dozen candies.

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

Sweet Potato Pone

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2 1/2 lb sweet potatoes or yams
1/4 cup melted butter or margarine
2 eggs
1/4 cup light brown sugar, firmly packed
1/2 cup milk
1/4 cup light molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

1. Wash potatoes. Place in kettle; cover with water. Bring to boiling; simmer,covered, 30 minutes, or until tender.

2. Drain; let cool just until they are easy to handle. Peel and mash potatoes; stir in butter.

3. Preheat oven to 375F. In bowl, beat eggs; add sugar and beat thoroughly.

4. Add milk, molasses, salt, cinnamon, nutmeg,and cloves, beat until well blended. Stir into mashed potatoes until well blended. Turn into buttered, 1 1/2 quart casserole.

5. Bake, covered, 50 to 60 minutes, or until heated through. Makes 6 to 8 servings.

Note: Instead of fresh potatoes, you may use 2 cans (17-oz size) sweet potatoes or yams, drained and mashed. Proceed as in Step 3.

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

Neighborhood Egg Dip

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Invite each child to bring 6 hard-cooked eggs. You furnish materials to dye them, paint them, trim them with paper and lace, buttons and braids, ribbons and feathers (start saving scraps early!) and a box or basket to carry them home in. Serve the Bunny Cake with sandwiches and milk to the Easter Bunny’s helpers.

Bunny Cake

Bake any flavor or our layer cake mixes in 2 layer pans, 8 or 9×1 1/2 inches, as directed on package. Prepare our fluffy white frosting mix as directed on the package.

Cut one layer of cake in half to make 2 semicircles; put halves together with frosting to form body. (Use other layer as desired.) Place cake upright on cut edge of serving plate or tray. Cut a notch about 1/3 of the way up one edge of body to form head. Attach cut out piece for tail with wooden pick. Frost bunny; sprinkle generously with shredded coconut. Make ears of white paper; color inside pink. Use pink jelly beans or gumdrops for eyes and nose. Surround bunny with green tinted coconut for grass and jelly beans for eggs.

Bunny-shaped Sandwiches

Cut slices of white bread with bunny cookie cutter. Spread with butter. Fill with sliced ham and lettuce trimmed to fit. Add a bit of carrot for bunny’s eyes, and put a slice of carrot in bunny’s hands.

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

Chicken Aloha

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2 whole chicken breasts, skinned, split, and boned
1 green pepper
1 8 1/4-ounce can pineapple chunks
2 tablespoons cornstarch
1/4 cup apricot preserves (cut up large pieces)
3 tablespoons soy sauce
1/2 teaspoon instant chicken bouillon granules
Dash pepper
1 cup sliced celery
2 tablespoons butter or margarine
Chow mein noodles
Slivered almonds
Coconut

Cut chicken into 1-inch pieces, set aside. Cut green pepper into strips, set aside. Drain pineapple, reserving syrup, set pineapple aside. Add enough water to syrup to make 1 1/4 cups. In small bowl blend reserved syrup mixture into cornstarch, stir in preserves, soy sauce, bouillon granules, and pepper; set aside. In 10-inch skillet cook celery and green pepper in butter or margarine about 2 minutes or till barely tender. Remove from skillet. (Add more butter, if necessary.) Add chicken; cook and stir 2 minutes. Stir soy mixture; blend into chicken. Cook and stir till thickened and bubbly. Add celery-green pepper mixture and pineapple. Cover and cook 1 minute. Serve over chow mein noodles. Pass almonds and coconut. Makes 4 to 6 servings.

©Meredith Corporation. MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Yogurt-Fruit Combo

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2 8-ounce cartons orange yogurt (2 cups)
1/3 cup mayonnaise or salad dressing
1 20-ounce can pineapple slices, drained
1 17-ounce can pitted light sweet cherries, drained and halved
1 11-ounce can mandarin orange sections, drained
1 cup tiny marshmallows

Stir together yogurt and mayonnaise. Cut pineapple into wedges. Fold drained fruit and marshmallows into yogurt mixture. Cover; chill at least 1 hour. Trim with mint; if desired. Makes 10 to 12 servings.

Minted Papaya-Plum Salad

2 slightly beaten egg yolks
2 tablespoons water
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon butter or margarine
Dash salt
1 cup dairy sour cream
1 to 2 teaspoons snipped fresh mint leaves
2 cups medium papayas or mangoes, chilled
12 ounces fresh plums, chilled, halved and pitted
1 1/2 cups red and purple grapes, chilled
Leaf lettuce

In a 1-quart saucepan combine egg yolks, water, sugar, vinegar, butter or margarine, and salt. Cook over low heat, stirring constantly, till mixture thickens slightly and barely coats a metal spook; do not boil. Remove from heat. Stir in sour cream and mint. Cover and chill. Seed and halve papayas; arrange with plums and grapes on lettuce lined plates. Garnish dressing with a few mint leaves, if desired. Serve fruit with dressing. Makes 4 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Peanut-Corn Chowder

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2 tablespoons butter or margarine
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/2 cup chunk-style peanut butter
1 can (13 3/4 oz) clear chicken broth
1 pkg (10oz) frozen whole-kernel corn
1 cup light cream

1. In hot butter in medium saucepan, sauté celery and onion until tender – about 5 minutes.

2. Remove from heat. Add peanut butter, stirring until melted. Gradually stir in chicken broth, then frozen corn.

3. Bring to boiling, stirring; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat.

4. Stir in light cream; reheat gently. (Do not boil.) Makes about 1 quart; 4 servings.

A Hearty Luncheon
Peanut-Corn Chowder
Bacon-Lettuce-Tomato Sandwiches
Olives
Carrot sticks
Ambrosia Bowl (Card 1j)
Beverages

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

Salmon-Avocado Mold

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1 envelope unflavored gelatin
1 cup cold water
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon vinegar
2 teaspoons grated onion
1/2 teaspoon salt
1/2 teaspoon prepared horseradish
1 16 ounce can salmon, drained, flaked, and small bones removed
1/2 cup mayonnaise or salad dressing
1/3 cup sliced pitted ripe olives
1/4 cup chopped celery

• • •

1 large avocado
1/2 cup dairy sour cream
1/2 teaspoon salt
Curly endive

In saucepan soften gelatin in the cold water. Stir over low heat until gelatin is completely dissolved. Add sugar, lemon juice, vinegar, onion, 1/2 teaspoon salt, and horseradish. Chill till mixture is partially set. Fold salmon, mayonnaise, olives, and celery. Spoon into a 3 1/2 cup mold; chill till gelatin mixture is firm. To prepare dressing, peel and mash the avocado (about 2/3 cup). Blend together the avocado, sour cream, and 1/2 teaspoon salt. Chill. Unmold salmon salad onto serving platter. Spread avocado dressing mixture evenly over the outside of salad. Garnish with curly endive and a lemon twist, if desired. Makes 4 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Hamburger Stroganoff

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1 pound ground beef
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
1 clove garlic, minced
1/4 teaspoon pepper
1 can (4 ounces) mushroom stem and pieces, drained
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup dairy sour cream
Poppy Seed Noodles (below)

In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly.

Reduce heat; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over Poppy Seed Noodles. 4 servings.

Poppy Seed Noodles: Cooke 8 ounces medium noodles as directed on package; drain. Stir in 2 teaspoons poppy seed and 1 tablespoon butter.

Brighten this popular casserole with a parsley or chive garnish from your kitchen garden or a generous shake of paprika. Add a green salad and rolls and you have a savory dinner for four.

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

Old-Fashioned Baked Beans

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3 cups (1 1/2lb) dried navy beans
3/4 lb salt pork
1 medium onion
2 teaspoons salt
1/4 cup light brown sugar, firmly packed
2 teaspoons dry mustard
1 cup light molasses

1. Day before serving: Wash beans, discarding imperfect ones. Cover beans with 2 quarts cold water; refrigerate, covered, overnight.

2. Next day: Drain beans. Turn beans into 6-quart kettle. Cover with 2 quarts cold water.

3. Bring to boiling; reduce heat, and simmer, covered, 30 minutes. Drain, reserving liquid.

4. Preheat oven to 300F.

5. Trim rind from salt pork. Cut pork almost through, at 1/2 inch intervals.

6. Place onion in bottom of 4-quart bean pot or casserole. Add beans; bury pork, cut side down, in center of beans.

7. Heat reserved bean liquid to boiling.

8. Combine remaining ingredients. Stir in 1 cup boiling bean liquid. Pour over beans. Add about 1 1/2 cups boiling liquid just to cover beans.

9. Bake, covered, 6 hours. Stir once every hour, so beans cook evenly. If they seem dry after stirring, add a little boiling water.

10. To brown top of beans, remove cover for last 30 minutes of baking time.

Makes 8 Servings.

©Copyright 1973 by The McCalls Publishing Co. All Rights Reserved. Printed in U.S.A.