June 27, 1955 Baked Roast Beef Hash, Thick Brown Gravy for Hash, Fresh Peas, Strawberry Shortcake, Chocolate Chip Cookies, Milk Drinks The Youngsters Can Make, Strawberry Crush, Frosted Apricot Milk

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Baked Roast Beef Hash in Casserole

New Peas      Tomato and Cucumber Salad

Strawberry Shortcake

Milk - - - Coffee

Baked Roast Beef Hash

3 c. left over roast beef, cut into half-inch cubes
2 c. boiled potatoes cut into half-inch cubes

1/4 c. fresh green onions, cut in half-inch pieces and sauteed in 1 T. butter
1 t. salt
1/4 t. pepper
2 c. thick brown gravy
Buttered crumbs

Combine all ingredients except buttered crumbs. Pour into a well greased  casserole about 10 1/2 x 6 1/2 x 2. Sprinkle with buttered crumbs. Bake at 400 degrees 20 minutes or until crumbs are brown and hash is heated through.

Thick Brown Gravy for Hash

1/4 c. butter
1/4 c. finely minced onion
1/4 c. flour
2 c. stock or water combined with 2 bouillon cubes or leftover gravy

Saute onion in butter. Add flour and blend until smooth. Slowly add stock and cook until thick.

Fresh Peas

Cook shelled peas in small amount of boiling water about 10 minutes. Add a little salt and sugar in cooking water. AVOID OVERCOOKING.

Strawberry Shortcake

2 c. Biscuit Mix
2 T. sugar
2/3 c. milk
2 T. butter
Strawberries

Add sugar to biscuit mix, add milk and stir just until you make a soft dough. Knead gently for about 1/2 minute on lightly floured cloth. Cut into large biscuits about 3" in diameter. Bake at 450 degrees about 15 minutes. Split, butter, place fruit between layers and over top. Top with whipped cream if desired. Yield: 6 shortcakes.


Small Fry Cookery

Chocolate Chip Cookies

(From the Basic Cake Mix)

1/3 c. shortening
2 1/4 c. cake mix
1 egg
1 T. water
1 . vanilla
1 6 oz. pk. chocolate chips
1/2 c. chopped walnuts

Cut shortening into cake mix, using a pastry blender until there are no large lumps left (about 35 strokes). Add chocolate bits and nuts and mix to distribute, about 10 strokes. Beat egg slightly, add water and vanilla; mix with first mixture until well combined, aboug 45 strokes. Drop batter onto a lightly greased cookie sheet leaving about 2 inches between cookies. Bake for 25 minutes at 325 degrees. Yield: 3 dozen.

Milk Drinks The Youngsters Can Make:

Strawberry Crush

1 c. sweetened fresh crushed strawberries
4 c. milk

Combine berries with milk. Top with ice cream if desired. Serve immediately. Serves 4.

Frosted Apricot Milk

(Frosted Apricot milk is another between-meal tempter especially appealing to the young fry. The recipe calls for pureed apricots. We suggest that you borrow from baby's shelf. Easier and quicker than pureeing.)

2 1/2 c. well-chilled milk
2/3 c. pureed pureed apricots
1 t. lemon juice
5 scoops vanilla ice cream

Mix 1/2 c. pureed apricots, lemon juice and 1 scoop ice cream together and beat well until blended. Add remaining milk and mix together. Pour into tall glasses and add a scoop of vanilla ice cream to each.

June 22, 1954 Salmon Macaroni Supreme, Savory Cole Slaw, Old Fashioned Strawberry Shortcake

Salmon Macaroni Supreme

4 ounces Bravo elbow macaroni
1 2-oz can mushrooms
1 can condensed cream of celery soup
2/3 c. evaporated milk
1 pound can salmon
1/4 c. finely cut pimiento
1/2 c. grated American cheese
1 c. soft bread crumbs
2 T. butter, melted

Cook macaroni in boiling salted water until crispy tender. Drain mushrooms; combine mushroom liquid, celery soup and evaporated milk. Add macaroni, mushrooms, salmon, pimiento and grated American cheese. Turn into a greased 1 1/2 quart casserole. Toss together bread crumbs and melted butter; sprinkle around edge of casserole. Bake in moderate oven 350 degrees for 25 minutes. Serves 4 to 6.

Savory Cole Slaw

1/2 c. evaporated milk
1/4 c. sugar
1/4 t. salt
1/8 t. pepper
1/4 c. vinegar
3 c. finely cut cabbage

Combine evaporated milk, sugar, salt and pepper. Let stand 5 minutes to dissolve sugar. Gradually stir in vinegar. Pour over cabbage. Serve very cold. Serves 4-6.

From: Mrs. Conner, Emporium, Pa.

Old Fashioned Strawberry Shortcake

3 c. flour
4 1/2 t. baking powder
3/4 t. salt
1 T. sugar
1/2 c. shortening
3/4 c. milk (about)
2 T. butter
1 quart strawberries
1/2 c. sugar
Whipping cream

Mix and sift flour, baking powder, salt and the 1 T. sugar. Cut in shortening with pastry blender. Stir in milk gradually, mixing just enough to make a smooth dough. Kneed slightly. Divide dough in half. Pat one half in 7 or 8 inch pan, spread with butter, put other half, patted to fit, on top. Bake in hot oven 450 degrees F, 15 to 20 minutes. For individual shortcakes, cut dough in 12 2-inch rounds. Put together with butter. Place on baking sheet in hot 450 degrees 12 to 15 minutes.

Wash berries and hull. Crush berries and add sugar. Spread crushed fruit between layers of biscuits and over top. Garnish with whipping cream if desired. 6 servings.