2 cups cut-up cooked turkey 2 eggs 1 cup warm water 1 package (about 1 ounce) turkey or chicken gravy mix 1 ⅓ cups herb-seasoned stuffing mix ¼ cup slivered almonds Mushroom-Corn Sauce (below)
Heat oven to 350°. Place turkey in greased baking pan, 8x8x2 inches. Beat eggs, water and gravy mix; pour on turkey. Sprinkle turkey with stuffing mix, then almonds. Bake uncovered 40 minutes. Top each serving with Mushroom-Corn Sauce. 6 servings.
1 can (12 ounces) whole kernel corn with sweet peppers, drained. 1 can (10 ¾ ounces) condensed cream of mushroom soup 1 can (4 ounces) mushroom stems and pieces (with liquid)
Heat all ingredients to boiling, stirring frequently.
Note: To double this recipe, double all ingredients and bake in greased baking pan, 13x9x2 inches, in 350° oven 55 minutes.
Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skilled. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with ½ teaspoon salt and dash pepper.
Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.
4 medium potatoes 2 tablespoons finely chopped onion ½ teaspoon of salt ⅛ teaspoon pepper 2 tablespoons butter or margarine 2 tablespoons salad oil
Pare potatoes. In saucepan, heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.
Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skilled, leaving ½-inch space around edge.
Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.
Especially for little girls! If it’s an after-school party, they can bring their costumes and “dress-up” together. Count on their spending most of their time in front of the mirror!
Bake our lemon chiffon bake mix as directed on package. Trim top to make level; place top side up on serving plate.
Prepare our fluffy white frosting mix as directed on package; reserve 1/2 cup frosting. Frost cake with remaining frosting, using up and down strokes of spatula on side of cake and radiating strokes from center to edge of top.
Drop the reserved frosting by spoonfuls around top edge of cake, swirling each into a peak to resemble the point of a crown. Place silver dragées on each point of crown. Press more dragées and slices of colored gumdrops on cake.
A guessing game that’s fun for young ladies is Ladies in Waiting: Sit in a circle with the children and tell them, “To please the Queen you must bring her a present. If she likes it you can be a lady in waiting.
“If not, you can try again when it is your turn. There is a trick connected with the presents the Queen likes, and if you listen carefully, you will be able to figure it out.” The trick is that each person must bring the Queen a present that begins with the same letters as her first name.
1/2 pound ground beef
1/2 pound ground lean pork
1 large onion, sliced
2 1/2 cups tomato juice
1 package (10 ounces) frozen corn (1 3/4 cups)
1 to 2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
Cornmeal Pastry (below)
In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes. Heat oven to 400°. Prepare pastry. Pour meat mixture into ungreased baking dish, 11 1/2 x 7 1/2 x 1/12 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes.
Makes 4 to 6 servings.
1 cup Gold Medal Flour*
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons cold water
Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12 x 8 inches, on lightly floured cloth-covered board. Fold length-wise in half; cut slits on folded edge.