Remember these three “friends" at your next
party: foods you can make ahead, foods that taste
more than they cost, and foods that are especially
pretty! The first will keep you serene, the second
will keep your budget at ease, and the third will say
to guests, “You’re welcome,r in a best of all way.
Here are just such “friends": two very pretty but
irractical main dishes . . . three dressings to make
salads your specialty . . . plus a kitchen-full of make
ahead desserts, each one guaranteed to start the
conversation with “oh's” and “ah’s."
INDIVIDUAL BURGER PIE
2 tablespoons chopped onion
1 pound ground beef
2 tablespoons shortening
l teaspoon salt
Dash pepper
3 tablespoons flour
I can (2 cups) tomatoes
Vt teaspoon If orceslershire sauce
I can (approximately 2 cups) pork and beans
or substitute I cup diced cooked carrots and
1 cup diced cooked green beans
Brown onion and meat in shortening; blend in salt,
pepper, flour. Add tomatoes, Worcestershire; cook
until slightly thickened, stirring occasionally. Add
beans.
Take two 10xl2-inch sheets of aluminum foil; cen
ter them over an inverted custard cup. Mold the
sheets of foil into a cup by forcing another custard
cup over the first. Repeat to make six individual
meat cups. Mold the foil edges into a rim or flute
with scissors.
Fill each foil dish with meat mixture. Top with
Cheese Puff. Bake 25-30 minutes at 350°. Makes 6.
Cheese Puff. Sift together 1 cup all purpose flour,
11* teaspoons baking powder, Vs teaspoon dry mus
tard, J* teaspoon salt. Cut in 2 tablespoons shorten
ing; add )* cup grated sharp cheese and 'A cup milk;
blend to a soft dough. Spoon over meat mixture be
fore baking.
BEST OF ALL KABOBS
4 to 5 lbs. boned lamb shoulder or tenderized beef
3A cup hot water
2 tablespoons salad oil
W cup light molasses
2 tablespoons lemon juice or vinegar
l tablespoon Worcestershire sauce
I jar (l lb. 12 oz.) spiced crabapples, drained
1 can (16 oz.) pineapple chunks, drained
(for beef, use fresh slices of tomato, green
pepper, canned whole onions)
The night before, cut meat into l)*-inch chunks;
trim away gristle and most of fat. Put meat in large
bowl; add water, oil, molasses, juice or vinegar and
Worcestershire. Toss well; ehill overnight.
Serving day, preheat broiler or grill. Arrange meat
and fruit on skewers, alternating the meat, fruit or
fresh vegetables; allow about 5 meat chunks per per
son. Broil 4 to 5 inches from coals or fire for 15 min
utes, brushing occasionally with marinade.
Turn and cook about 15 minutes more, brushing
with marinade. (Serve remaining marinade, hot, as
a sauce for kabobs and rice, or mix part of marinade
with two cans heated pork and beans. Top with ka
bobs. Keep warm until serving time. Serves 6 to 8.
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LACY WAFERS
‘A cup light molasses
Vt cup butter
fA cup sugar
1 cup sifted all purpose flour
1 teaspoon ginger
Place molasses, butter and sugar in heavy sauce
pan; stir over low heat until mixture is melted. Re
move from heat. Sift flour with ginger; blend into
molasses mixture. Drop from tip of teaspoon onto
greased foil on top of cookie sheets. Drop at least
3 inches apart. Cookies will spread. Bake in 350°
oven 8 to 10 minutes. While still hot, remove with
spatula and curl around wooden spoon handle. Re
place in oven for few minutes if cookies harden be
fore they are curled. Cool on rack; store in air-tight
container or foil. Fill with whipped cream, if de
sired, for dessert. Makes about 2S dozen cookies.
BLACK BOTTOM PIE
Dark Layer
Vi cup sugar
IV* tablespoons cornstarch
4 egg yolks, slightly beaten
2 cups scalded milk
i 6-oz. pkg. (I cup) semi-sweet chocolate morsels
Vi teaspoon vanilla
Combine sugar and cornstarch in heavy saucepan;
mix well. Blend in yolks; gradually stir in scalded
milk. Cook over moderate heat, stirring constantly,
until mixture will coat a spoon.
Remove 1 cup cooked mixture. Add semi-sweet
chocolate morsels and vanilla. Stir until chocolate
melts. Pour into baked 9-inch pie shell.
Light Layer
1 envelope unflavored gelatin
V* cup cold water
14 teaspoon vanilla
4 egg whites
Vi teaspoon cream of tartar
Vi cup sugar
Combine gelatin, water and vanilla in small bowl.
Let stand until gelatin dissolves. Cool.
Combine egg whites and cream of tartar; beat
until foamy. Gradually beat in sugar; continue until
stiff, glossy peaks form when beaters are raised. Fold
egg-white mixture into gelatin mixture. Pour over
chocolate mixture in pie shell.
Chill until set. Garnish with whipped cream, if
desired, or with “dots” of chocolate morsels.
REGAL CHOCOLATE CAKE
Prize Winner in 13th Grand National Bake Off
<3 cup .ttmi iutfl chocolate morsels
Ut cup u<ater
H4 cups sifted all purpose flour
1 teaspoon soda
W teaspoon salt
Mr cup butter
JM cups sugar
2 unbeaten eggs
1 teaspoon vanilla
s4 cup buttermilk or sour milk
Melt chocolate with water over low heat, stirring
occasionally.
Sift flour with soda and salt. Cream butter.
Gradually add sugar, creaming well, 7 to 10 min
utes. Blend in eggs; beat well. Stir in vanilla and
the melted chocolate. Add the dry ingredients
alternately with buttermilk, Ireginning and ending
with dry ingredients. Blend well after each addi
tion. (With electric mixer, use a low speed.)
Turn into two 8-inch round layer pans, well
greased and lightly floured on the bottom. Bake at
375° for 30 to 35 minutes. Place cake layer on serv
ing plate. Top with meringue, then second layer.
Frost top and sides. Chill, if desired.
i
Fluffy Meringue: Beat 3 egg whites with 1 tea
spoon vanilla, J« teaspoon cream of tartar and K tea
spoon salt until soft mounds form. Gradually add
5 cup sugar. Continue beating until stiff peaks form.
Do not underbeat. Spread to a 7-inch circle on
cookie sheet lined with brown paper. Bake at 350
or 15 minutes. Cool.
Chocolate Cream Frosting: Melt X cup semi-sweet
chocolate morsels in small saucepan over lowest
heat. Blend in 3 tablespoons honey and 2 table
ifxx)ns water. Cool. Combine chocolate mixture and
i teaspoon instant coffee with 1J» cups whipping
:-ream. Beat until thick.
* Individual Burger Pies — hearty fare dressed for a party in foil cups,
baked under an unusual cheese topping.
Grill Kabobs while guests watch — or broil them just before guests arrive,
keep 'em warm in the oven with pork and beans.
