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.