August 4, 1955 Barbecued Frankfurters, Macaroni and Cheese Salad, Raspberry Pie

A 4H dairy foods demonstration by Dick and Ann Duyessen of Stafford, New York. Dick and Ann are twins. They will compete for State Honors in the Dairy Foods Demonstration Contest at State Fair in Syracuse.

Barbecued Frankfurters

(A fast and tasty hot dish for summer meals)

2 8-oz. cans tomato sauce
1 T. vinegar
1 T. mustard (prepared)
2 T. Worcestershire sauce
1/2 t. onion salt
Dash Tabasco sauce
2 pounds frankfurters

Combine all ingredients except frankfurters. Bring to a boil. Score frankfurters, add to sauce and simmer until thoroughly heated, about 10 minutes. Serve with the sauce. Serves 8.

Macaroni and Cheese Salad

1 box Bravo 60 Second Macaroni
2 T. vinegar
1 c. diced American cheese
1/2 c. green pepper, chopped
1/4 c. diced celery
2 T. chopped pimiento
2 T. minced onion
2/3 c. mayonnaise
1 green pepper, cut in rings

Cook macaroni according to directions on package. Drain and rinse with cold water. Add vinegar and mix lightly. Let stand 5 minutes. Add cheese, pepper, celery, pimiento, onion and mayonnaise. Toss to blend. Garnish with green pepper rings. 6 servings.

Raspberry Pie

2 12-oz. packages frozen raspberries
2 T. unflavored gelatin
1/2 c. cold water
1/2 c. hot water
1/4 t. salt
3/4 c. sugar
1/2 c. lemon juice
1 9-inch pie shell, baked
1 c. heavy cream, whipped
Banana slices for garnish

Thaw raspberries, sieve to remove most of the seeds. Soften gelatin in cold water; dissolve in hot water. Add salt, sugar and lemon juice; mix well. Add 2 c. sieved raspberries to gelatin mixture, chill until partially set. Pour into baked, cooled pie shell. Trim with swirls of whipped cream and banana slices.

May 19, 1955 Barbecued Frankfurters, Strawberry Jelly Roll

Barbecued Frankfurters

1/4 c. chopped onion
Fluffo
1/2 c. water
1/2 c. ketchup
3 T. vinegar
2 t. sugar
2 t. Worcestershire sauce
1 1/2 t. prepared mustard
1 t. paprika
1/4 t. salt
10 frankfurters

Cook onion in a little hot Fluffo until tender but not browned. Add remaining ingredients except frankfurters. Simmer 15 minutes. Split frankfurters lengthwise and place cut side down in a shallow pan. Pour sauce over. Bake in moderate oven 350 degrees 15 minutes, basting frequently. Serves 5.

Strawberry Jelly Roll

4 egg yolks
1/4 c. sugar
1/2 t. vanilla
4 egg whites
1/2 c. sugar
3/4 c. cake flour
1 t. baking powder
1/4 t. salt
3 T. sugar
1 c. heavy cream, whipped
1 c. sliced strawberries
Halved strawberries

Beat egg yolks until thick and lemon colored. Gradually beat in 1/4 c. sugar and vanilla. Beat whites until stiff, gradually add 1/2 c. sugar and beat until very stiff. Fold yolks into whites. Sift together flour, baking powder and salt. Fold into egg mixture. Spread batter evenly into waxed paper lined jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Bake at 375 degrees for 12 to 15 minutes or till cake springs back when touched lightly. Loosen edges of cake and turn onto towel sprinkled with confectioners sugar. Peel off paper quickly but carefully so you won't tear the cake. Trim crusts off with very sharp knife. While cake is still warm, lay a piece of waxed paper on it and roll quickly with paper inside. Cool on rack. When cake is cold, unroll it, remove paper. Add sugar to whipped cream. Reserve 1/4 of mixture for topping; spread remainder on cake, sprinkle with slice strawberries, roll. Top cake roll with whipped cream and berry halves.

Note: If you wish to keep this roll for any length of time use the Stabilized Whipped Cream i8nder 5/18/55.