BROILED MUSHROOM CHEESEW1CHES
Buttered baking sheet 6 servings Preheated broiler
tl 1 OH-ounce can cream of
mushroom soup,
undiluted
JS cups shredded Cheddar
cheese
1 egg, slightly beaten
Dash of red pepper
sauce (optional)
6 slices bread
6 slices tomato
Combine soup, Cheddar cheese, egg and red pepper
sauce until well blended. Toast one side of bread; then
spoon cheese-soup mixture over untoasted side. Top with
tomato slices and broil about 5 minutes, or until cheese melts
and sauce is bubbly.
TAFFY TREATS
ri£ cups walnuts, ground
}i cup sugar
S cup evaporated milk
% cup butter
H cup firmly packed
brown sugar
% cup sifted powdered
sugar
ii teaspoon salt
1 unbeaten egg
1 teaspoon vanilla
2 cups sifted all-purpose
flour
Combine K cup ground walnuts, sugar and evaporated
milk in small saucepan. Cook over medium heat, stirring
constantly, until very thick. Cool.
Cream butter. Add brown sugar, powdered sugar and
salt, creaming well. Blend in egg and vanilla. Gradually add
flour.
Shape dough into 1-inch balls. Make a depression in
ball and fill with % teaspoon cooled walnut mixture. Reshape
into ball, completely enclosing the filling. Place on lightly
greased cookie sheets. Bake at 350° for 15 to 18 minutes.
Cool. Insert a toothpick into top of each cookie. Dip in
Caramel Coating; allow excess to drop off. Dip bottom of
cookie into remaining walnuts; place on cake rack to set.
(Makes about 3 dozen cookies.
Caramel Coating: Combine J* pound (about 36) light
colored candy caramels and 8 cup milk in top of double
boiler. Heat until caramel melts, stirring occasionally. Keep
mixture warm over hot water.
JIFFY BLOSSOM COOKIES
Quick, crispy, pineapple filled cookies are fun to make.
Use your favorite recipe for Refrigerated Rolls. Combine
J* cup sugar and 1 teaspoon cinnamon and spread generously
over board. Roll biscuits thin, to giant size, turning witn
each roll of pin to work cinnamon-sugar into dough. Place
a drained pineapple spear in the center, with one end ex
tending beyond biscuit, then fold edges over opposite end
of spear and bake on cookie sheet for 10 minutes at 475°.
WAIKIKI BLIP
1 can frozen pineapple-orange juice or pineapple-grapefruit
juice
1 banana
2 cups milk
Run hot water over can of frozen juice to partially de
frost it, then combine all ingredients in blender* until
creamy. Makes 3% cups or about 5-6 oz. servings.
Good for breakfast on a hot day or for that refreshing
break any time. Can also be served with an ice cream float
for party air.
*If you do not have a blender, mash banana with fork, then
with rotary beater combine with thawed juice and milk and
mix well.
