Haystacks Ice-Cream Sandwiches Brown Cows
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
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.
Combine refried beans, chili, and water in medium-size saucepan. Cook and stir over medium heat until blended. Keep hot over low heat.
Shred 1/2 head lettuce, chop tomatoes, and slice green onions, putting each in individual serving dishes.
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.
20 double graham crackers
1 brick vanilla ice cream
Separate graham crackers into squares.
Open ice cream and cut 1/2″ slices the same size as crackers. (Dipping knife in hot water makes slicing easier.)
Sandwich ice-cream slice between two graham crackers, cover in plastic wrap, and keep frozen until time to serve.
For five people, mix together 1 quart cold root beer and 1 quart cold homogenized milk. Stir well or blend and serve immediately.