Meals for Young Cooks

By Winnifred and Ann Jardine

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    Supper Menu

    Hamburger Pie
    Tomato Wedges with Seasoned Sour Cream
    Peach Melba Dessert

    Hamburger Pie

    1 pound ground beef

    2 tablespoons instant chopped onion

    1 (1-pound) can cut green beans, drained

    1 (103/4-ounce) can condensed tomato soup

    1 can refrigerated biscuits

    1. Heat oven to 425°.

    2. Lightly brown meat in skillet.

    3. Stir in onions, beans, and soup, then heat.

    4. Pour into greased 1 1/2-quart casserole and arrange biscuits over top of mixture.

    5. Bake for 15 to 20 minutes or until biscuits are done.

    Tomato Wedges with Seasoned Sour Cream

    1 cup dairy sour cream

    2 tablespoons Parmesan cheese

    1 packet dry vegetable cup-of-soup mix

    2 large tomatoes

    1. Combine sour cream, Parmesan cheese, and soup mix. Chill in covered jar.

    2. Cut tomatoes in wedges and serve with seasoned sour cream.

    Peach Melba Dessert

    5 peach halves, chilled and drained

    1 quart vanilla ice cream

    raspberry or strawberry jam

    For each serving, place a peach half in a sherbet dish, rounded side down. Top with a scoop of ice cream, and spoon raspberry or strawberry jam over top.

    Illustrated by Shauna Mooney