1978
Meals for Young Cooks
April 1978

“Meals for Young Cooks,” Friend, Apr. 1978, 17

Meals for Young Cooks

From The Keep It Short & Simple Cookbook by Ruth Brent. Copyright 1974 by Ruth H. Brent. Reprint by arrangement with Holt, Rinehart and Winston.

Finnish Dinner

Golden Fish Fry Almondine
Mock Wild Rice
Tangy Grated-Cabbage-Cucumber Salad
Veiled Country Girls

Golden Fish Fry Almondine

2 (16-ounce) packages frozen fish fillets

1 1/2 cups soda cracker crumbs

1/4 pound butter or margarine

3/4 cup sliced blanched almonds

  1. Thaw frozen fish, pat dry, separate into fillets.

  2. Shake fillets in bag with cracker crumbs, and add salt and pepper if desired.

  3. Fry fillets in half of the butter for about 3 minutes on each side. Place in baking dish and keep warm in oven.

  4. Melt remaining butter in skillet and brown almonds slightly, stirring constantly. Pour mixture over fish and place under broiler for one minute.

Mock Wild Rice

1 cup cracked wheat

4 to 6 tablespoons butter or margarine

3 cups boiling water

1 (1 3/4-ounce) package chicken noodle soup mix

  1. Wash cracked wheat in fine sieve. Drain well.

  2. Melt butter over low heat in large skillet, stirring constantly.

  3. Add water and soup mix and simmer for 7 minutes.

  4. Add cracked wheat and transfer to baking dish.

  5. Bake uncovered for 1 hour at 325º. (The finished product will be slightly dry.)

Tangy Grated-Cabbage-Cucumber Salad

2 cucumbers, peeled and grated

1 small cabbage, grated

1/2 (8-ounce) bottle Italian dressing

1 teaspoon dried dill

Several hours before serving, mix all ingredients and chill in refrigerator. (Marinating improves the flavor.)

Veiled Country Girls

1 cup bread crumbs

1 tablespoon sugar

1/2 tablespoon cinnamon

3 or 4 apples, peeled, cored, and sliced

3/4 cup water

1 tablespoon sugar

whipping cream

jam

  1. Toast bread crumbs until golden brown, cool, and sprinkle with sugar and cinnamon.

  2. Cook apples with water and sugar to make applesauce. Cool.

  3. Layer bread crumbs and applesauce in bowl and cover with whipped cream.

  4. Top with jam.

Illustrated by Shauna Mooney