1976
Meals for Young Cooks
August 1976

“Meals for Young Cooks,” Friend, Aug. 1976, 17

Meals for Young Cooks

By Winnifred and Ann Jardine

Country Supper

Haystacks
Ice-Cream Sandwiches
Brown Cows

Haystacks

1 pound lean ground beef

1 (10 1/2-ounce) can condensed onion soup, undiluted

1 (16-ounce) can refried beans

1 (15-ounce) can chili

1/2 cup water

2 1/2 cups grated sharp cheddar cheese

5 cups shredded lettuce

3 cups chopped fresh tomatoes

1 cup sliced green onions, including green tops

1 pint sour cream

1 package corn chips

  1. In medium-size skillet brown ground beef. Add undiluted onion soup to meat, bring to boil, turn down heat and simmer for 5 minutes. Keep hot over low heat until ready to serve.

  2. Combine refried beans, chili, and water in medium-size saucepan. Cook and stir over medium heat until blended. Keep hot over low heat.

  3. Shred 1/2 head lettuce, chop tomatoes, and slice green onions, putting each in individual serving dishes.

  4. Stir sour cream and spoon into serving bowl. Place corn chips in a basket or bowl. Arrange ingredients in separate serving dishes so each person can stack his own, starting with corn chips.

Ice-Cream Sandwiches

20 double graham crackers

plastic wrap

1 brick vanilla ice cream

  1. Separate graham crackers into squares.

  2. Open ice cream and cut 1/2″ slices the same size as crackers. (Dipping knife in hot water makes slicing easier.)

  3. Sandwich ice-cream slice between two graham crackers, cover in plastic wrap, and keep frozen until time to serve.

Brown Cows

For five people, mix together 1 quart cold root beer and 1 quart cold homogenized milk. Stir well or blend and serve immediately.