“Kitchen Krafts,” Friend, Oct. 1984, inside back cover
1 pound ground beef
1/2 cup bread crumbs
1/2 teaspoon salt
1/3 cup catsup
1 cup shredded mozzarella cheese
sliced black olives
Mix together ground beef, bread crumbs, salt, and catsup.
Shape mixture into four 1/2″ (1 cm) thick patties. Place patties a few inches apart on baking pan.
Bake at 425° F (218° C) for 15–20 minutes.
Remove patties from oven when done and turn off oven. Sprinkle cheese on each pattie, then add olive slices for eyes and mouth. Return to oven and remove when cheese melts.
3/4 cup plain yogurt
2 tablespoons frozen orange juice concentrate, thawed
2 cups grated carrots
2 cups grated apples
Mix yogurt and orange juice together. Add grated carrots and apples, stirring until well coated.
1/2 cup peanut butter
1 1/2 cups milk
1 package instant pudding (any flavor)
24 graham cracker squares
Mix peanut butter and milk together.
Using electric mixer at slowest speed, blend pudding mix into peanut butter mixture for 2 minutes or until it starts to thicken. Let stand 5 minutes.
Spread mixture onto twelve graham crackers, then top each one with another graham cracker.
Wrap each puddin’ wich with plastic wrap and freeze for at least three hours.