Meals for Young Cooks

By Winnifred and Ann Jardine

Winter Warm-up Supper

Chicken Vegetable Soup
Brown ’n Serve Melt-Aways
Celery Sticks
Easy Cherry Cheesecake
Milk

Brown’n Serve Melt-Aways

(Make and refrigerate until time to bake.)

1 (12-ounce) can chopped ham

2 tablespoons grated onion

2 tablespoons chopped green pepper

1/2 cup shredded sharp cheddar cheese

1/2 cup mayonnaise

1/4 cup catsup

2 dozen brown ’n serve rolls

soft butter or margarine

Combine all ingredients except rolls and butter. Split rolls in half, fill with sandwich spread. Butter tops of rolls. Bake at 400º for 5 to 8 minutes or until lightly brown. Remove from oven, allow to stand 5 minutes, then serve.

Easy Cherry Cheesecake

(Make several hours or day before serving.)

1 (8-ounce) package cream cheese

7 ounces sweetened condensed milk

1/4 cup lemon juice

1 (1-pound) can cherry pie filling

Graham Cracker Crust
1/3 cup sugar
1 1/2 cups graham cracker crumbs finely crushed
1/2 cup melted butter or margarine

Mix cracker crumbs with sugar and melted butter. Press firmly into buttered 9″ pie dish. Chill about 45 minutes. Allow cream cheese to soften at room temperature for about 2 hours. With blender or electric mixer, blend together cream cheese, sweetened condensed milk, and lemon juice. Pour into graham cracker crust. Spread cherry pie filling carefully over top of cheese mixture. Chill for several hours or overnight.

Chicken Vegetable Soup

1 envelope (about 1 3/4 ounces) dried chicken noodle soup

1 envelope (about 2 ounces) dried vegetable soup

6 cups cold water

chopped fresh or dried parsley

Combine all ingredients in large saucepan and stir. Bring to boil and stir again. Partially cover and cook over low heat for 15 minutes. Serve hot, sprinkled with parsley.

Illustrated by Karen Sharp