Meals for Young Cooks

By Winnifred and Ann Jardine

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    Country Supper

    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

    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.