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Outdoor Meals Are Summer
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Youngsters Have Hearty Appetites
After An Afternoon Baseball Game
When tha youngsters scurry
home from the sandlot after a
baseball victory they're certain to
have a hearty appetite. To satisfy
even the hungriest of the victori
ous athletes a tray of sizzling
sandwich short stacks will make
a hit every time.
For sandwich or main dish,
breakfast, snack or dinner, slicing
or dicing, canned pork and beef
luncheon meat is always ready on
your kitchen shelf. Ready to serve
right from the can or ready sim
ply to heat through, it also be
comes an important entry in the
picnic basket.
All baseball fans will cheer when
hard rolls, rectangular in shape,
are spread with a cheese-olive mix
ture and topped with a slice of
luncheon meat. Before placing un
der the broiler a dab of the cheese
mixture and a few olive slices are
added to the short stacks for ex
tra appeal.
, Tomato halves, sprinkled with
bread crumbs, can be put under
the broiler with the short stacks.
Both will broil in the same length
of time. A pitcher of cool lemon
ade will "be ' the perfect comple
ment anr". something extra special
when tinted pink.
: ' Sandwich Short Stack
kf Yield: 6 servings
i! 2 cans (12 oz. each) pork and
I beef luncheon meat
!i 3? cup blue cheese-in-a-tube
j V cup chopped pimiento-stuffed
' green olives
I 6 pimiento-stuffed olives, sliced
''V teaspoon Worcestershire sauce
6 hard rolls
Combine cheese, chopped olives
and Worcestershire sauce. Split
Frozen French Fries Pizza Pie
Is Sure Hit With Teen-Age Set
If ther's anything more popular
rating with teen-agers than pizza,
it's crisp, hot French fried pota
toes. Combine the two in a flavor
some snack and you will rate
cheers from the young set. So if
you're planning to feed a young
crowd at an "after the prom" or
graduation party, give 'em their
two favorites combined in a spicy,
palate-teasing, easy-to-do treat.
Snackers of all ages will be
pleased with this easy combination,
and you need only minutes of prep
aration time when you fix it with
convenient frozen French fries.
First make the sauce and while
it is cooking, brush a 14 inch piz
za pan with cooking oil and cover
the bottom and sides of the pan
with frozen French fries. Place in
a very hot oven to defrost and
brown the French fries.
While the potatoes are In t h e
oven, partially cook spicy pork
sausage links. Mix together the
milk, parmesan cheese and salt.
Remove the crispy potatoes from
the oven, spread a thin layer of
the cheese-milk mixture over them
and return to the oven to melt the
cheese. Remove from oven and top
with layers of tomato sauce. Moz
zarella cheese, pork sausage, an
chovy filets and remaining Par
mesan cheese, using ii of each at
a time. Repeat for second layer.
Return to oven and reduce temp
erature to hot (40t) degrees F.) and
allow cheese to melt, 15 to 20 min
utes. You can turn this favorite snack
food into a well-rounded supper,
too. Add a huge bowl of tossed
green salad, or a vegetable relish
tray complete with carrot sticks,
celery, cucumber wedges and rad
ishes. For dessert, brownies with
ice cream served with iced bever
ages insure a most successful par
ty. French Frits Pim Stf
2 cans (8 oz. each) tomat sf.we
1 can (6 oz.) toma po
n cup chopped onions
j cup chopped green rTfr
2 teaspoons oregano leaf
l? teaspoon garlic salt
lt teaspoon susar
7 4 teaspoon pepper, optional
3 tablespoons cooking uil
2 package (1 ach or
delicate dessert
rolls and speead each half with
blue cheese mixture, reserving 2
tablespoonsfuls. Slice each loaf of
luncheon meat into 6 pieces. Place
a slice on top of each half roll.
Top each luncheon meat slice with
a half teaspoon of cheese spread
and olive slices. Broil until cheese
bubbles, 4 to 5 minutes.
Home Run Sandwiches
Yield: 4 sandwichcs-Vi cup spread
12 ounce can pork and beef
luncheon im.at
1 stick (Vi cup) butter or mar
garine teaspoon celery salt
Novel Cheeseburgers Are Tops
Outdoor eating calls for hearty
fare. Filling enough for a real man
size appetite or that of the most
active teen - ager are big boy
cheeseburgers.
To make these novel sandwich
es, spread a tempting ground beef
mixture over half loaves of brown
'n serve French bread. During the
last few minutes of baking, top the
meat with sharp Cheddar cheese.
Served indoors or out, big boy
cheeseburgers make for pleasant
summer dining accompanied by a
bowl of chilled potato salad and
such relishes as bright cherry to
matoes and crisp scallions.
Big Boy Cheeseburgers
2 cups corn flakes or V cup
packaged corn flake crumbs
1 pound lean ground beef
1 teaspoon salt
V teaspoon pepper
1 tablespoon Worcestershire
sauce
'4 cup catsup or chili sauce
pizza style
4 packages (9 oz. each) frozen
French fries
1 pound pork sausage links
la cup milk
1 jar (2!a ounces) shredded
Parmesan cheese (1 cup)
a teaspoon salt
1 pound sliced Mozzarella cheese,
cut into Vj-inch strips
1 can (2 ounces) anchovy filets
Combine first 8 ingredients
cook slowly until
fry pan. Cover
-rff.A - S ft
thickened (to make 2 cups thicken-1 cup of Parmesan cheese, using Vi
ed sauce). Brush cooking oil overof each at a time. Repeat,
sides and bottom of 14 inch pizza , Return t0 ovcn anci reduce tern
pan Cover bottom and sides oi ' Pan ! , , h t (m d ,
uith frozen i-rench fries. Place in ,
vcrr hot oven (4.K) riearees F.) to F ) and allow cheese to melt, U
deiiost and b;htly brown French,
' teaspoon paprika
la teaspoon Worcestershire sauce
1 egg yolk
1 tablespoon lemon juice
1 tablespoon vinegar
8 slices bread
Cream butter. Blend butter, cel
ery salt and paprika. Add Wor
cestershire sauce and egg yolk
heat thoroughly. Slowly add lem
on juice and vinegar while beat
ing. Spread mixture on all slices
of bread. Cut luncheon meat into
8 slices, and place 2 on each of
4 slices of bread. Top with re
maining bread.
Vt cup finely chopped onions
Vj cup undiluted evaporated milk
2 9 or 11-inch loaves brown 'n
serve French bread
4 cup grated natural sharp
Cheddar cheese
H using corn flakes, crush into
fine crumbs. Combine beef, salt,
pepper, Worcestershire sauce, cat
sup, onions, com flake crumbs and
evaporated miuc in z-quarc dowi;
mix lightly but thoroughly, cut un
baked loaves in half lengthwise.
On cut side oi' each half-loaf bread
spread one-fourth of meat mixture.
covering to edges. Place on baking
sheets crust side down, cane in
moderately hot oven (400 degrees
F.) about 25 minutes or until beef
is done. Top with grated cheese
during last 5 minutes of baking
time. Remove trom, oven; serve
immediately.
Yield: 4 servings, Vi loaf each or
8 servings, W loaf each.
French fries
fries, about 20 minutes.
Cook pork sausage links 3 done,
drain and cut into W inch lengths
.Mix together milk, ' cup shred
ded Parmesan cheese and salt. He
move potatoes from oven. Spread
cheese-milk mixture in thin layer
over potatoes; return to oven un
til cheese melts, 3 to 4 minutes.
Remove from oven and top pota
toes with layers of tomato sauce,
Mozzarella cheese, pork sausage,
1 anchovy filets and remaining H
to 20 muuu. Yield: 6 servings
Patio Dinner Or A Buffet
Is Relaxing, Entertaining
Summertime is when most ev
eryone thinks of outdoors activi
ties which includes, among other
things, eating outdoors.
A patio dinner or buffet is such
a pleasant and relaxing way to en
tertain. Planning some of the
cooking to be done on the outdoor
grill is also a good idea since it
allows the hostess a little vaca
tion from a hot kitchen. By plan
ning your menu in advance and
preparing some of the food in the
cool of the morning you will elim
inate much of the last minute rush
that keeps you away from your
guests.
A perfect dessert to highlight
the outdoor entertainment is a deli
cate airy lemon cream snow serv
ed with rosy red sliced strawber
ries. The refreshing mild tart flav
or of this creamy melt-in-your-
mouth dessert makes it a "just
right" climax to an outdoor din
ner party. Nourishing, too, with
its generous supply of dairy foods
that contrubute essential nutrients
needed every day.
For your outdoor dinner to be
highlighted by Lemon Cream Snow
with Strawberries serve; grilled
steak, roasted corn-on-tlie-cob, toss
Frozen Concentrates Star
In Summertime Desserts
High on the list of blessings
that modern refrigeration has be
stowed upon us, are the quick
frozen fruit concentrates. With the
freezing compartment stocked with
several flavors, you're always
ready to mix and serve a variety
of thirst quenchers, or prepare any
number of cool summer dishes.
Mix together the various concen
trate flavors to suit your fancy
quick-frozen grape juice is delici
ous combine with orange or lem
onade concentrate. For a more nu
tritious drunk, try creamy orange
delight. Mix a cup of reconstituted
orange juice with a quarter cup
of milk, an egg, a quarter teaspoon
of vanilla, a tablespoon of sugar
and a dash of nutmeg. Beat all
together until well blended, then
pour over cracked ice. This makes
one 12-ounce or two 6-ounce serv
ings. Fruit-flavored cottage cheese is
delicious served plain or with a
fruit or chicken salad. Add 4 tea
spoons of concentrated fruit juice,
right from the can, to a cup of
cottage cheese, mix well and chill.
You can use concentrated lemon
ade, limeade, orange or grapefruit
juice. This recipe makes two to
four servings.
Ideal for a summer party is yo
gurt fruit juice freeze; a delight
ful frozen dessert that combines
yogurt and quick-frozen concen
trate. Here, too, you can take your
choice among the various flavors.
Try a scoop of the yogurt lemon
freeze in a melon slice, garnished
with fresh mint. Pile yogurt or
ange freeze in a glass and serve
Cantaloupe Grenadine Sundaes
Offer A Refreshing Combination
Ice cream and California canta
loupe belong together. The juicy.
meaty melon provides a delightful
complement to cool, creamy-
smooth ice cream. Cantaloupe
grenadine sundaes offer a refresh
ing combination slender canta
loupe crescents with scoops of va
nilla ice cream and raspberry
sherbet, topped with shocking
pink grenadine syrup, whipped
cream and coconut.
The nice part about a fruit sun
dae is that it is so easy to as
semble at the last minute, and yet
it provides a very showy, refresh
ing finale to dinner. '
You may also like to serve this
cantaloupe sundae parfait style,
stacking pretty layers of ice
cream, sherbet and melon in tall
pilsner glasses, in this case, cut
the melon into balls or cubes.
There are many other good sundae
flavors starring cantaloupe.
Try it with lemon ice cream
and blueberry sauce or vanilla ice
cream and strawberry or raspber-
ry Melba sauce. The cantaloupe it-1
Combine Delicious Strawberry Cream Pie
With Spicy Kabobs For An Outdoor Dinner
What's more fun than a picnic!
Now is the time of year when it
. . .. .
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shaded corner of
the patio or
f"rLIJ
How enjoyable it is for the whole
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the dinner and then all partaking
of the delicious fare. And here's
some fare that is mighty delici
ous! What charming and different
kabobs these arc! Simply lace
shrimp, pineapple cubes, cherry
tomatoes, olives and chunks of
green pepper on skewers and the
pretty kabobs are ready to be
grilled over charcoal. They're just
as colorful as a rainbow and so
good to eat! The dessert for this
dinner-in-the-open-air is the high
point of the menu, though. Straw
berry cream pie a luscious
cream filling topped with halved
fresh strawberries and a wagon
wheel of snowy whipped cream.
All of this is nestled in a fork tend
er crust made using rolled oats.
The rolled oau makes the pastry
ed green salad, blue cheese dress
ing, herb buttered French bread,
iced tea and milk.
Lemon Crem Snow
With Strawberries
2 tablespoons (2 packages) plain
gelatin
'.i cup sugar
4 cups buttermilk
'.j cup lemon juice
1 teaspoon grated lemon rind
1 cup whipping cream
2 cups slightly sweetened fresh
or frozen berries
Combine plain gelatin and sugar
in a saucepan. Add buttermilk;
mix well. Heat gradually, stirring
constantly just until gelatin and
sugar are dissolved. Stir in lemon
juice and lemon rind. Refrigerate
until slightly thickened. Whip
cream. Pour into a 6 cup mold
and chill until thoroughly set, over
night if possible. Unmold and serve
with desired berries. Makes 8 to
10 servings.
with "boughten" cookies. And be
very lesuve indeed wnen you serve
yogurt grape freeze by garnishing
it with delicately frosted green
grapes so elegant, cool and in
viting to jaded summer appetities.
Yogurt Fruit Juice Freeze
1 can (6 ounces) quick-frozen
concentrated orange or grape
juice or lemonade
lVa cups sugar
teaspoon salt
3 cups yogurt
2 egg whites
Few drops food coloring (option
al) Blend concentrated fruit juice,
V' cups of the sugar, the salt.
and yogurt. Spoon into two ice
cube trays and freeze until mushy.
Beat egg whites until foamy
throughout. Gradually add remain
ing sugar, beating well after each
addition. Continue beating until
meringue will stand in fairly stiff
peaks. Then thoroughly beat par
tially frozen mixture.
Fold in the meringue. Spoon into
freezing trays and freeze until
firm. Serve with cookies, or with
a garnish of frosted grapes, or
scoop into a melon slice and gar
nish with fresh mint. Makes about
12 servings.
CHEESE TOPPING
Hot grilled ham sandwiches taste
even better when topped with a
zesty cheese sauce. Heat canned
cheddar cheese sauce with i tea
spoon of prepared mustard. Spoon
over grilled sandwiches, sprinkle
with dillweed and serve piping hot.
self makes an attractive serving
container if you wish simply to
fill helf shells with ice cream and
sauce.
Cantaloupe Grenadine Sundae
1 cantaloupe
'i cup whipping cream
Sugar to taste
1 pint vanilla ice cream
1 pint raspberry sherbet
' cup grenadine (or more, if
desired)
V cup flaked coconut
Halve cantaloupe, scoop out
seeds, and peel; then slice into
slender crescents. Arrange 3 or 4
cantaloupe slices in each of 6
large sundae dishes or other des
sert dishes.
Whip cream until stiff and sweet
en to taste, using an ice cream
scoop, scoop ice cream and sher
bet into balls and place a scoop
of each in each dessert dish. Top
with whipped cream
Spoon on
grenadine, sprinkle with coconut
and serve at once.
Makes 6 servings
1 extra tender and flaky and gives
, 't wonderful nut-rich flavor!
Here's a word to the wise keep
refrigerator until almost serving
I time. Then bring it out and just
listfTi ti lh nh, and aha frnm
, u,e gav dinner crowd on the patio.
i Strawberry Creim Pie
Makes one 9-inch pie
Crust:
a4 cup sifted all-purpose flour
Va teaspoon salt
'A cup shortening
hi cup rolled oats (quick or old
fashioned, uncooked)
3 to 4 tablespoons cold water
Filling:
2 cups milk
cup sugar
cup cornstarch
1 a teaspoon salt
2 eggs, beaten
3 tablespoons butter or mar
garine teaspoon vanilla
1 pint fresh strawberries, hulled
and cut in half
Sweetened whipped cream
Heat oven to hot (425 degree F.)
For pie crust, sift together flour
SECOND SECTION The
Keep Plenty Of Food, Liquid Handy
For An Enjoyable Day In The Sun
When the family starts out to
spend a day in the sun whether
in a city park, by the side of a
lake, or on a sandy beach it's
the wise mother who sees that a
plentiful supply of cooling liquid
is taken along.
Softball games, hikes in the
woods or dives through the waves
are sure to make everyone thirsty
and dry. A good solution to the
problem is to take along a gallon-size
insulated jug filled with a
cool fruit-flavored soft drink. Us
ing two envelopes of instant soft
drink mix there are eleven
flavors to choose from you can
quickly and inexpensively make
up a gallon or refreshing bever
age. You might choose two of the
family's favorites pineapple
grapefruit and black cherry, for
instance, to make an interesting
flavor combination.
With the thirst question taken
care of, give a thought to the hun
ger problem. A perennial favorite
picnic menu features cold fried
chicken (it travels well wranped
in foil) and picnic cole slaw (take
it along in a plastic mixing bowl
and carry the dressing separately
to mix on the spot). For dessert,
cupcakes made from sugar maple
cake mix and frosted with a ma
ple butter cream frosting fill the
bill. Bake these in little fluted pa
per liners and carry them to the
picnic right in the pan. It s an
easy menu to prepare and pack.
Picnic Cole Slaw
1 envelope onion salad dressing
mix
Vinegar, water and oil
4 cups shredded cabbage
1 cup grated carrots
hi cup minced green pepper
To make onion salad dressing
combine onion salad dressing mix
with vinegar, water and oil as di
rected on envelope or cruet.
Combine cabbage, carrots, and
green pepper; mix thoroughly. Add
cup salad dressing. Toss well.
Makes 5 cups, or 4 to 6 servings
side salad.
Maple-Flavored Butter
Cream Frosting
Vi cup butter or margarine
Chicken Hawaiion Features French Fries
In An Unusual Summer Party Casserole
If there is one rule which should
govern the plans for summer par-
tics, it is that they should be fun
for the hostess as well as the
guests.
The calm, cool, collected . . .
and complimented hostess is the
one who has a reportory of "cook
indoors carry outdoors" dishes
for warm summer evenings when
everyone wants to enjoy the out
doors. Here's one which is beauti
ful and wonderfully delicious.
There is an ancient Spanish pro
verb which tcrcscly states, "T h e
chicken is the foundation of a good
meal." And a good meal it will
be for your family or most sophis
ticate guests when you serve this
delightful succulent combination of
French fries, chicken, pineapple
and green pepper rings dressed in
a spicy sauce which has overtones
of Oriental cookery. It's fun and
easy to prepare, too.
Brown the chicken pieces in but
ter or margarine in a largo cov
ered fry pan, turning as needed to
brown all sides. Now for the begin
ning of the oriental touch! Add the
onion, part of the pineapple juice,
salt and garlic salt to the browned
chicken; cover and simmer until
the chicken is tender. Make a
sauce of the remaining pineapple
juice, vinegar, soy sauce, corn'
starch and ginger. Mix until
smooth and pour over the chicken;
rook until the sauce is clear. Add
the frozen French fries, sprinkle
; with salt and mix gently. Cover
and allow potatoes to detrost and
heat. Add the pineapple chunks
and green pepper; cover and keep
and salt. Cut in shortening until
mixture resembles coarse crumbs;
add oats; mix lightly. Add water,
a tablespoon at a time, stirring
until pastry can be formed into
ball. Turn out on lightly floured
board or canvas. Roll dough to
form 13 inch circle; fit loscly into
9-mch pie plate, tola edge under;
flute. Prick bottom and sides.
Bake in preheated ovca (425 de
grees F.) about 15 minutes. Cool.
For filling, scald Vi cups milk.
Combine sugar, cornstarch, salt
and remaining Vi cup cold milk.
Add to scalded milk. Cook over
very low heat, stirring constantly
(may use double boiler) until
thickened.
Beat a small amount of hot mix
ture into eggs; stir into hot mix
ture; cook an additional 2 to 3
minutes, stirring constantly until
mixture is thickened. Remove
from heat; stir in butter and vanil
la. Cool slightly. Pour into cooled
pie shell. Arrange sliced berries on
top.
Just before serving, garnish
Nows - Rcview, THURSDAY, J'dLY 13, 1961 163-61
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li teaspoon salt
1 pound (about 4 cups) sifted
confectioners' sugar
1 egg, unbeaten
'a teaspoon maple flavoring
2 tablespoons milk (about)
Cream butter until soft. Add salt
and part of sugar gradually, blend
ing after each addition. Then add
egg and maple flavoring; blend
well. Add remaining sugar, alter
natety with milk, until of right
consistency to spread, beating aft
er each addition until smooth,
hot until the peppers aro wilted.
Arrange on your prettiest serving
Uisli and edge with coconut.
berved with a casserole of south
ern corn pudding and a tray of
crisp ra-v vegetable relishes with
wedges of chocolate cake for des
sert, we wager that your guests
will heed the old proverb which
says, "If a dish has been well
made, the cook should be praised."
Chicken Hawaiian
With French Fries
1 3-pound frying chicken, cut
into serving pieces
cup butter or margarine
1 can (1 lb. 4!a oz.) pineapple
chunks
'4 cup thinly sliced onion
2 teaspoons salt
Vt teaspoon garlic salt
2 tablespoons vinegar
2 tablespoons soy sauce
Vi cup light brown sugar
2 tablespoons cornstarch
Vi teaspoon ginger
1 package (1 lb.) or 2 packages
(9 oz. each) frozen French
fries
1 large green pepper, cut In thin
strips (about IV cups)
1 can (4 oz.) shredded coconut
Brown chicken in butter or mar
garine in large covered fry pan,
turning as needed to brown all
sides. Drain pineapple chunks;
save juice. Add onion, ' cup pine
apple juice, 1 teaspoon salt and
S- '
p,mf,m 'ttcs""-' ' ";""'""r
, . , outdoor dinner
picnic lunch
Makes 2'4 cups, or enough frost
ing to cover tops of 3 dozen cup.
cakes.
Blended Fruit Cooler
1 envelope black cherry instant
soft drink mix
1 envelope pineapple-grapefruit
instant soft drink mix
2 to 3 cups sugar
4 quarts cold water (or water
with ice cubes)
Dissolve instant soft drink mixes
and sugar in water. Makes 4
quarts.
garlic salt to chicken. Cover; cook
until chicken is tender, 30 to, 40
minutes.
Combine remaining pineapple
juice, vinegar, soy sauce, brown
sugar, cornstarch and ginger; mix
until smooth. Pour over chicken
and cook until sauce Is thickened
and clear. Add frozen French fries
and sprinkle with salt; mix gently.
Cover and allow potatoes to de
frost Add pineapple chunks and
green pepper: cover and allow po
tatoes to heat and green peppers
wilt. Pour into serving dish if de
sired and edge with coconut. ,
Yield: 6 servings.
CREDIT LINES
Pictures end accompanying
stories: Frozen Potato Prod
ucts Institute, General Foods
Kitchens, National Dairy Coun
cil, The Quaker Oats Corn
party. Stories: Swift . & Company,
California Foods Research- In
stitute, Frozen Potato Prod
ucts Institute, Kellogg Com
pany, General Foods Kitchens.
Youngsters usually like carrot
and raisin slaw. You'll need a
medium carrot (grated) and a
couple of tablespoons of raisins
for each serving. Dress with a
mixture of salad oil, vinegar, salt
and sugar.
Ill) 1 1
r I
with whipped cream.
1