July 6, 1955 Let's Have Lunch Frankfurter Cornbread Shortcake, Garden Salad Bowl, Strawberry Bavarian Cream, Banana Bran Bread

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Frankfurter-Cornbread Shortcake

Salad      Strawberry Bavarian Cream

Milk

Frankfurter Cornbread Shortcake

1/2 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1/4 c. Fluffo
2 1/2 c. tomatoes
6 frankfurters
1/2 t. salt
Cornbread topping

Brown celery, onion and green pepper in Fluffo. Add tomatoes and frankfurters cut in eighths and salt. Pour into well greased 2 1/2 quart casserole. Pour cornmeal muffin topping over mixture. Bake uncovered at 375 degrees for 35 minutes. Serves 6 to 8.

Cornbread Topping

2 1/2 c. basic cornmeal muffin mix
1 egg
1 c. milk

Combine egg and milk, pour onto muffin mix, stir just to blend. Pour over frankfurter mixture in casserole. Bake as directed above.

Note: This frankfurter shortcake is not only tasty but inexpensive.

Garden Salad Bowl

1/2 c. sliced scallions
1/2 c. shredded carrots
1/3 c. sliced radishes
3 c. broken salad greens
1/2 c. salad oil
1/4 c. vinegar
2 hard cooked eggs, chopped
1/2 t. prepared mustard
1 t. salt
Dash pepper
1 t. sugar

Combine all ingredients and toss lightly. Chill thoroughly. Serves 6.

Strawberry Bavarian Cream

1/4 c. cold water
1 T. gelatin
1/2 c. sugar
1/4 t.salt
1/4 c. hor water
1 c. crushed strawberries
3 T. lemon juice
2/3 c. heavy cream

Put cold water in the top of double boiler; sprinkle in the gelatin. After 3 minutes add sugar and hot water. Stir over boiling water until sugar and gelatin are dissolved. Remove from heat, add strawberries and lemon juice, chill until consistency of unbeaten egg white. Beat with rotary beater until foamy. Beat cream until stiff, fold it into gelatin foam. Pour into one large mold or several individual ones. Place in refrigerator. Garnish with additional whipped cream and strawberries just before serving.


Note for Calorie Counters

Dry milk solids can be substituted for half of the whipped cream, if desired. To make dry milk whip, beat thoroughly 2 T. non-fat day milk solids and 2 1/2 T. water. Fold the dry milk whip and the whipped cream into gelatin foam.


A nice tea bread for the afternoon visitor.

Banana Bran Bread

2 T. water
1 t. lemon juice
1 1/2 c. mashed bananas (4 to 5 bananas)
1/4 c. melted Fluffo
1/2 c. sugar
1 egg, well beaten
1 c. whole bran
1 1/2 c. flour
1/2 t. salt
2 1/2 t. baking powder
1/2 t. soda
1/2 c. chopped nuts

Add water and lemon juice to mashed bananas. Combine shortening, sugar, egg and whole bran with banana mixture. Sift together flour, salt, baking powder and soda. Combine the two mixtures and stir only enough to blend. Stir in nuts. Pour batter into well greased pyrex oven refrigerator dish or loaf pan having a capacity of 1 1/2 quarts. Bake at 350 degrees for about 1 hour.

Note: This bread will keep moist for several days if stored covered in refrigerator.