Chicken Livers and Eggs

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1/4 lb chicken livers
Butter or margarine
6 tablespoons fresh white bread crumbs
6 slices (1/4 lb) Swiss cheese
2 tablespoons chopped onion
1 cup sliced fresh mushrooms
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves, optional
6 eggs
3/4 cup heavy cream
2 tablespoons grated Parmesan cheese

1. Wash and dry chicken livers. Cut into eighths.

2. Preheat oven to 350F. Butter 6 (5-inch) custard cups or ramekins. Sprinkle 1 tablespoon bread crumbs n bottom of each. Cover with slice of Swiss cheese.

3. In 3 tablespoons hot butter in small skillet, over medium heat, sauté chicken livers with onions, mushrooms, salt, pepper, and thyme, about 5 minutes, stirring occasionally.

4. Divide mixture into custard cups, pushing up around side, making an indentation in center. Break egg in each.

5. Over each egg, spoon 2 tablespoons cream, then sprinkle with 1 teaspoon grated cheese. Bake, uncovered, 10 to 12 minutes, until eggs are set. Serve at once. Serves 6.

An Early Lunch
Chicken Livers with Eggs
Baked Tomato Halves
Hot Buttered Corn Bread
Coffee Milk

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

Sundae Bubble Crown

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1 cup water
1/2 cup butter
1 cup Gold Medal flour
4 eggs
1 package of our chocolate fudge frosting mix
2 tablespoons light corn syrup
3 tablespoons butter or margarine
2/3 cup milk
2 quarts any flavor ice cream

Heat oven to 400°. Heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by rounded teaspoonfuls onto ungreased baking sheet. Bake 25 to 30 minutes.

In top of double boiler, combine frosting mix (dry), corn syrup and 3 tablespoons butter. Slowly stir in milk. Heat over boiling water 5 minutes, stirring occasionally. Cool to room temperature.

To assemble crown, soften ice cream. In 10-inch tube pan with removable bottom, place a layer of cream puffs. Spread with 1 quart of the ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top. Freeze 8 hours or until firm.

Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas, lift crown from bottom of pan to serving plate. Serve with remaining sauce. 16 servings.

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

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.