August 8, 1955 Picnic Whopperoos, Jiffy Baked Beans, Cobana Bars, Custard Pie

Picnic Whopperoos

Jiffy Baked Beans      Relishes

Cobana Bars

Picnic Whopperoos

Split a loaf of French or Vienna bread lengthwise; butter. Arrange the following on bottom half: lettuce, tomato slices, sliced cheese cut in half diagonally, onion rings, and chilled slices of canned luncheon meat or other cold cuts. Add your favorite condiment such as ketchup, mustard or mayonnaise. Replace top half of bread and cut into 4 to 6 inch chunks.

Jiffy Baked Beans

2 1-pound cans baked beans
1/4 c. brown sugar
1/2 t. dry mustard
1/2 c. ketchup
4 slices bacon, cut in 1-inch pieves
1/2 c. onion slices

Combine ingredients. Place in bean pot or 1-quart casserole or individual bean pots. Bake uncovered in moderate oven 350 degrees 1 hour for large casserole, 30 minutes for individual.

Cobana Bars

1 3/4 c. flour
2 t. baking powder
1/2 t. salt
2 T. instant coffee
1/2 c. butter
1 c. sugar
1 t. lemon extract
3 eggs, beaten
1 c. mashed bananas
1/2 c. chopped walnuts

Sift flour, baking powder and salt, mix in instant coffee. Cream butter and sugar, add lemon extract and eggs. Mix well. Add mashed bananas alternately with flour. Stir in walnuts. Bake in greased pan 8 x 12 x 2 inches at 350 degrees for 1/2 hour. Cool in pan and cut in bars 4 inches long and 1 inch wide. Frost with plain confectioners sugar icing and sprinkle with additional nuts if desired. Makes 24 bars.

Custard Pie

Prepare a 9" pie shell. Partially bake crust. Remember to place a second pie plate of the same size and shape on the unbaked pie shell. The pie crust is held between the pie plates during baking. No pricking is necessary. Bake at 425 degrees for 15 minutes. After pie shell is partially baked reduce temperature to 300 and pour in custard filling. Bake 35 to 40 minutes until custard is set.

Tip: The best way to tell when a custard pie is done is to insert a silver knife at the edge of the pie. If it comes out clean remove pie, even though the center may be slightly soft. The center finishes cooking after pie has been removed. Overcooking makes the custard curdle.

Treat: For a delicious coconut custard pie, sprinkle 1/2 c. coconut over top of pie before putting in oven to bake.

Custard Filling

4 eggs, slightly beaten
1/2 c. sugar
1/2 t. salt
2 1/2 c. milk, scalded
1 t. vanilla
1/4 t. nutmeg

Beat eggs slightly; add sugar and salt. Add scalded milk, vanilla and nutmeg. Pour hot filling into hot crust, a small amount at a time, and avoid spilling custard over edges of crust. Bake at 300 degrees for 35 to 40 minutes. After cooling, refrigerate until serving time.

Tip: For best results use cream-line milk for custard pie making. It will be necessary to bake custards longer if made with homogenized milk. The homogenized process has a tendency to make the milk less stable because of the denaturization of the protein. Homogenizing breaks up the fat into very fine particles and distributes them through the custard; they form weak spots and tend to give a less firm body to custard.

 For Custard Cups:

Prepare custard filling as for custard pie. Pour into 6 large greased custard cups. Place in a deep pan. Place in oven; pour boiling water into a pan having it come up as high as possible around the custards. Bake at 325 degrees 45 minutes to 1 hour or until blade comes out clean.