August 12, 1955 Guys and Dolls Hot Dog Pies, Garden Row Lima Salad, Choco-Nut Cake

Guys and Dolls Hot Dog Pies

2 pies. . 2 dolls. . 2 guys

2 c. biscuit mix
2/3 c. milk
2 T. mayonnaise
4 green onions, sliced
1 c. ripe olives
2 T. ketchup
2 t. prepared mustard
1 t. Kitchen Bouquet
1 c. tomato sauce
8 to 10 frankfurters
1 1/2 c. grated American cheese

Stir milk into biscuit mix. Divide dough in two balls, roll thin. Fit into 2 (9 inch) glass pie pans. Spread with mayonnaise. Sprinkle with 2 sliced green onions or a layer of paper-thin slices of regular onions. Cover each with half the olives cut in big hunks. Mix ketchup, mustard and Kitchen Bouquet into tomato sauce. Slice franks into the two pies, then pour the sauce over each. Sprinkle with grated cheese. Bake in hot oven 400 degrees for 20 minutes. Serve hot in wedges. 1 pie for each couple. Serves 4.

Garden Row Lima Salad

4 c. cooked lima beans (fresh or dried)
1 clove garlic
1/2 c. olive oil
1 t. salt
Dash pepper
1/4 c. vinegar
5 green onions
3/4 c. mixed chopped green peppers and red radishes
Crisp lettice leaves
1 c. chopped raw spinach
1 1/2 c. diced tomato
1 c. chopped crisp bacon

Drain limas. Crush garlic, add olive oil, salt, pepper and vinegar. Pour half of dressing over limas and 2 sliced onions. Chill. Chop remaining onions. Add to mixed green pepper and radishes. At serving time, line shallow wide salad bowl with crisp small lettuce leaves. Sprinkle with spinach, then cover with marinated limas in an even flat layer. Using a long knife as a guide, make 3 neat rows across the top of the bowl, red tomato in the middle, chopped bacon and mixed vegetables on either side. Serve at table. Pour rest of garlic dressing over salad. Lightly mix in the "garden row" top. Serves 6 to 8.

Choco-Nut Cake

2 c. cake flour
2 1/2 t. baking powder
3/4 t. salt
1 c. sugar
1/3 c. shortening
7/8 c. milk (1 c. minus 2 T.)
1 t. vanilla
1/3 c. semisweet chocolate bits
1 1/3 c. medium coconut
1/4 c. water

Grease and flour 9 x 9 inch square pan. Sift flour, baking powder and salt. Cream sugar and shortening, add egg and beat until very fluffy. Add sifted dry ingredients alternately with milk, mixing only until smooth. Stir in vanilla. Melt chocolate, add coconut and water. Turn half of cake batter into pan, top with half of chocolate mixture, add remaining cake batter; top with rest of chocolate mixture. Bake at 375 degrees 35 to 40 minutes.