“Kitchen Krafts,” Friend, June 1991, 27
1 pound (455 g) lean ground beef
1/2 cup chopped onion
1 can (16 ounces/454 g) cut green beans, drained
1 can (10 3/4 ounces/305 g) cream of tomato soup
2 cups mashed potatoes
1 1/3 cups grated cheddar cheese
Saute the meat and the onions; drain.
Stir in the green beans and the soup; heat through.
Pour into a greased casserole dish. Cover with the mashed potatoes.
Bake at 350° F (175° C) for 30 minutes. Remove from the oven and sprinkle the grated cheese on the top. Return to the oven and bake until the cheese is melted.
1 cup whipping cream, whipped
1/2 cup mayonnaise
1/2 cup plain yogurt
1/2 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
1 teaspoon chopped parsley
Mix all the ingredients together except the vegetables; chill. Serve the dip with a variety of raw vegetables.
1 roll (20 ounces/567 g) chocolate chip refrigerated cookie dough
2 cups chocolate pudding
2 bananas, sliced
Cut the cookie dough into 1/2″ (1.3 cm) slices, arrange on an ungreased 14″ (36 cm) round pizza pan, then press the slices together.
Bake at 400° F (205° C) for 10–15 minutes or until the cookie is done. Let cool.
Spread the pudding over the cookie. Arrange the banana slices on the pudding. Slice in pie-shaped wedges.