May 9, 1956 Dairy Council Day -- Ginny Ritter, Guest Stove Top Scalloped Potatoes, Molded Salad, Hamburger a la Roquefort, Tropical Crunch, Coconut Crust

Stove Top Scalloped Potatoes

1 onion, chopped
3 T. butter
4 medium potatoes, sliced thin
2 t. salt
1 c. milk

Place ingredients in saucepan. Cover and cook 20 minutes or until soft and milk evaporated. Servings 4.

Molded Salad

1 T. gelatin
1/3 c. cold water
q can frozen lemonade (6 oz.)
1/4 c. chili sauce
1 c. dairy sour cream

Soak gelatin in cold water, heat until dissolved. Add room temperature lemonade, chili sauce and sour cream. Stir until smooth. Pour into 4 Pyrex cups and chill until firm. 4 servings.

Hamburger a la Roquefort

1 lb. ground beef, seasoned
3 T. Roquefort cheese
3 T. butter
1 T. prepared mustard
Worcestershire sauce
Salt and pepper

Make 8 thin patties. Combine rest of ingredients and beat until well mixed and fluffy. Keep at room temperature. Broil hamburgers. Spread with cheese mixture. Finish broiling.

Tropical Crunch

1/2 c. sugar
2 1/2 T. cornstartch
1/4 t. salt
1 1/3 c. milk
1 egg
1/4 . lemon juice
1/2 grated lemon rind
1 T. butter
1/4 t. vanilla
Coconut crust

Combine sugar, cornstartch and brown sugar. Stir in milk. Cook until thick, stirring constantly. Mix egg and lemon juice; stir in a little of the hot mixture; return to pan. Cook over low heat stirring constantly for 2 minutes. Add lemon rind, butter and vanilla. Pour into coconut crust.

Coconut Crust

1 1/4 c. shredded coconut
3/4 c. cracker crumbs
1/2 c. sugar
1/2 c. butter (soft)
1/2 c. flour

Combine all ingredients. Place half in bottom of 8 inch square pan. Pour in filling; top with remaining coconut mixture. Bake at 400 degrees 25 minutes or until top is golden brown. Chill. Cut in squares. 9 servings.