Meals for Young Cooks

    “Meals for Young Cooks,” Friend, Feb. 1975, 32

    Meals for Young Cooks

    Supper Menu

    Pizza Hamburger
    Scalloped Corn
    Radishes and Green Onions
    Banana Bavarian Pudding

    Tips for Young Cooks

    Good cooks treasure their recipe collections. You can start one too. Once you have tried a recipe and like it, put it with your collection in a metal recipe box, a loose-leaf notebook, or an accordian file.

    Make or find plastic coverings to protect your recipes when they are being used. Always remember to put your recipe back when you have finished.

    Pizza Hamburger

    1 pound lean ground beef

    1 1/4 teaspoons salt

    1/4 teaspoon pepper

    1 cup fresh or canned tomatoes

    1/2 cup grated cheddar cheese

    1 tablespoon chopped parsley

    1/2 teaspoon oregano

    1/2 tablespoon dried onion

    1. Preheat oven to 350°.

    2. In mixing bowl blend together with fork ground beef, salt, and pepper.

    3. Pat meat mixture into 9″ pie plate, pressing a little rim around edge.

    4. Drain tomatoes well, chop, and spread evenly over hamburger.

    5. Sprinkle cheese, parsley, oregano, and onion on top.

    6. Bake 30 minutes. Cut into pie-shaped pieces and serve.

    Radishes and Green Onions

    Clean radishes and green onions, place in plastic bag, and chill in refrigerator.

    Scalloped Corn

    30 soda crackers

    1 can (16 ounces) cream-style corn

    1 heaping teaspoon dried onion

    1/4 teaspoon salt

    1 tablespoon butter or margarine

    1 cup milk

    1 egg

    1. Preheat oven to 350°.

    2. Put crackers into plastic bag and crush coarsely with rolling pin.

    3. Measure out 1 cup of crushed crackers and put into 1 1/2-quart casserole. Add corn, milk, beaten egg, onion, and salt and mix thoroughly.

    4. In small skillet melt butter or margarine over low heat and stir in remaining 1/2 cup cracker crumbs. Sprinkle mixture over top of casserole.

    5. Bake for 30 minutes.

    Banana Bavarian Pudding

    1 package (3 ounces) lemon gelatin

    1/4 cup sugar

    1 1/2 cups boiling water

    1 orange

    1/2 lemon

    3 ripe bananas

    1 cup heavy cream

    1. Combine gelatin, sugar, and boiling water in medium bowl, stirring until gelatin and sugar are dissolved.

    2. Add grated orange and lemon along with their juices and mashed bananas to slightly cooled gelatin mixture.

    3. Chill in refrigerator until lightly set.

    4. Pour cream into chilled bowl and whip until stiff. Add gelatin and beat until mixture is well blended.

    5. Chill in refrigerator until set.

    Illustrated by Pat Machin