1976
Meals for Young Cooks
January 1976

“Meals for Young Cooks,” Friend, Jan. 1976, 45

Meals for Young Cooks

By Winnifred and Ann Jardine

Winter Supper

Holiday Shrimp in Shells
Broccoli with Lemon Butter
Festive Fruit Salad
Peppermint Cups
Milk

Holiday Shrimp in Shells

1 tablespoon butter

1/2 cup chopped onion

1 can cream of shrimp soup

1 cup cleaned (canned or frozen) small shrimp

1 cup (1/2 pint) sour cream

8 (2 1/2″) pastry shells

  1. In skillet melt butter, add onion, and cook until tender.

  2. Stir in soup, shrimp, and sour cream. Heat until mixture bubbles.

  3. Serve in pastry shells.

Broccoli with Lemon Butter

1 package (10 ounces) frozen broccoli

1 square butter or margarine

1 lemon

  1. Cook broccoli according to directions on package.

  2. Melt butter and add juice of one lemon. Pour over top of cooked broccoli.

Festive Fruit Salad

1 can pears

1 1/2 cups fresh cranberries

4 tablespoons sugar

Curly endive, washed, drained, and patted dry

  1. Cut cranberries in half and sprinkle with sugar.

  2. Arrange endive on plate and top with drained pear half, rounded side down.

  3. Spoon sweetened cranberries onto each pear and serve with french dressing.

Peppermint Cups

1 cup chocolate bits

1 cup slightly crushed crispy rice cereal

1/4 cup finely chopped nuts

1/4 cup coconut

1 quart peppermint stick ice cream

  1. In heavy, small saucepan melt chocolate bits over lowest heat.

  2. Remove pan from heat, stir in cereal, nuts, and coconut until well mixed.

  3. Arrange six paper cupcake liners in muffin pan. With spoon, press 1/3 cup of mixture onto bottom and sides of each paper cup. Set in refrigerator to chill.

  4. Fifteen minutes before serving time, remove chocolate cups from refrigerator and from paper cupcake liners. Set onto serving plates and fill each shell with a scoop of ice cream.

Illustrated by Lynn Titleman