\n the Good Old
Summertime
cont’d
TRADE WINDS
cook according to
packoge directions. . . 7-oz package Creamettes
Melt in skillet . I tbsp butter
2 tbsp brown sugor
Add and brown.12-oz con SPAM, cubed
Drain SPAM cubes. Cool.
Combine. .. Creamettes, SPAM cubes
Mix together, add. . . 13'/z-oz can pineapple
tidbits, drained
Vi cup processed cheese
(diced)
'A teaspoon salt
Mix together, add... 2 tbsp pineapple juice
V* cup mayonnaise
Chill in refrigerator. . Serves four to six.
—. " ' ■ ■ I I
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safe vacuum here.”
Use Bemardin, the "Cadillac” of canning caps, this year.
They cost no more—and you'll feel so much safer.
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HOME CANNING CAPS WITH SNAP LIDS
BURGER ROLLS WITH FINGER SALADS
1 pound ground lean beef Relish Ripe olives
1 egg Carrot sticks Radishes
1 teaspoon salt Celery sticks Green onions
Finger rolls
Mix beef, egg and salt thoroughly, and shape into 18 small balls. Place 3 on each
skewer. Broil until well browned on one side, turn and brown second side. Serve in
finger rolls with your favorite relish and a finger salad of carrot sticks, celery sticks,
radishes, ripe olives and green onions. Makes 6 servings.
it
STRAWBERRY CREPES
(Makes 16-18 crepes)
1 cup sifted flour 2 tablespoons melted butter
1 tablespoon sugar Jam or fresh berries in season
Few grains salt sweetened to taste
3 eggs, well-beaten Confectioners’ sugar
1 cup milk
Mix and sift first 3 ingredients. Stir in eggs. Add milk and 2 tablespoons melted
butter and stir till smooth. Let stand 2 hours.
Melt about 1 teaspoon butter in 5-6" skillet. Use 2-3 tablespoons batter for each crepe.
Brown on both sides. Keep covered and warm till all crepes are baked. Spread with jam
or crushed fresh berries sweetened with sugar to taste. Roll up; sprinkle with sugar.
