Meals for Young Cooks

By Winnifred and Ann Jardine

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    Saturday-Night Supper

    Snow-Capped Frankfurters
    Half’n Half Corn
    Sliced Tomatoes
    Whole Wheat Bread and Butter
    Chocolate Sodas

    Snow-Capped Frankfurters

    3 cups mashed potatoes

    2 tablespoons grated onion

    salt and pepper

    1 pound (10) frankfurters

    1 cup shredded cheddar cheese

    dried parsley

    1. Use leftover mashed potatoes or prepare instant mashed potatoes as directed on package, adding onions and salt and pepper to taste.

    2. Cut frankfurters in half lengthwise (but not quite through) and spread open. Spoon mashed potatoes on top of frankfurters.

    3. Sprinkle with grated cheese and parsley.

    4. Bake at 400° or broil until potatoes are hot and cheese is melted (about 8 minutes).

    Half ’n Half Corn

    1 (1-pound) can cream-style corn

    1 (12-ounce) can whole kernel corn

    1 teaspoon butter

    salt and pepper


    1. Combine both kinds of corn in medium-size saucepan and heat until bubbling. Stir in butter, salt, and pepper.

    2. Serve with dash of paprika sprinkled over top.

    Chocolate Sodas

    1 quart chocolate milk

    1 quart vanilla ice cream

    1 quart plain soda water

    1. Put a small scoop of ice cream in bottom of each glass. Now add 1/2 cup chocolate milk, a little at a time, blending into ice cream with wooden spoon.

    2. Fill each glass a little more than half full with chocolate milk.

    3. Carefully drop 1 scoop ice cream into each glass.

    4. Finish filling up with soda water.

    Illustrated by Julie Fuhriman