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Mount Shasta Cookiett
Linda Yungling age 15 Sacramento, Calif. See story on page 20.
1 cup (about 4 oi.) walnut,
chopped
1 Va P rifted flour
teaspoon salt
Vi tuP shortening
1 teaspoon vanilla extract
Vi cup sugar
'i cup firmly packed brown sugar
' 98 ylk
3 tablespoons milk
1 cup (about 4 ox.) moist coconut
1 egg white
Vi cup sugar
1. Sift together the flour and salt. Set
aside.
2. Cream together the shortening and
vanilla extract until shortening is soft
ened. Add the Vz cup sugar and the
brown sugar gradually, . creaming until
fluffy after each addition.
Barbara enjoys cooking
and sewing and occa
sionally cooks for the
family. She is a former
member of the Brownies
and Girl Scouts. Church
activities, including the
choir and youth fellow
ship, are among Barbara's
major interests.
larbora Pools ggt II
Foyettuvillt, N. C.
Cola Salad
1 cup (about 4 ox.) pecans,
coarsely chopped
1 cup maraschino cherries, drained
and cut Into eighths
2 pkgs. raspberry-flavored gelatin
2 cups very hot water
I cups cola beverage v
1. Empty the raspberry-flavored gelatin
into a bowl. Add the very hot water and
12 Tamil y Weekly, February 23, 2955
3. Add the egg yolk and beat well. Add
milk and beat thoroughly.
4. Mixing until well blended after each
addition, add dry ingredients in fourths.
Stir in the nuts.
5. Beat the egg white until frothy. Add
Vz cup sugar gradually, beating well after
each addition. Continue beating until stiff
peaks are formed and egg whites do not
slide when bowl is partially inverted.
Carefully blend in the coconut.
6. Drop dough by rounded teaspoonfuls
about 2 in. apart onto ungreased cookie
sheets. Slightly flatten dough; top with a
teaspoon of the coconut meringue, shap
ing meringue into peaks.
7. Bake at 375F 10 to 12 min., or until
meringue is lightly browned. With spat
ula remove cookies to cooling racks.
About 4Vz doz. cookies
stir until gelatin is completely dissolved.
Stir in the cola beverage.
2. Chill in refrigerator or in pan of ice
and water until gelatin mixture is slightly
thicker than consistency of thick, un
beaten egg white. If chilled in refriger
ator, stir occasionally; if chilled over ice
and water, stir frequently.
3. Lightly oil a lV-qt. mold with salad
or cooking oil (not olive oil) ; drain.
4. When gelatin mixture is of desired
consistency, mix in the pecans and cher
ries. Turn into the prepared mold and
chill in refrigerator until firm.
5. To unmold, run tip of knife carefully
around edge of mold. Invert onto a chilled
serving plate and remove mold. (If nec
essary, wet a clean towel in hot water and
wring it almost dry; wrap hot towel
around mold for a few seconds. If mold
does not loosen, repeat.) 6 to 8 servings
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MELANIE DE fOfT. Director,
Judy is a fine musician
who plays the flute, pi
ano, and harp. She is
especially fond of horses
and dogs. The Girl Scouts
claim Judy as an active
scout, first class. She en
joys activities such as
sports, camping, and
cooking over an open fire.
Judy Whits age 13
Dubuque, la.
Hi-Fi Browniett
1 cup (about 4 ox.) 'pecans,
chopped
Vi cup butter or margarine
3 sq. (3 ox.) unsweetened
chocolate
1 14 cups sifted flour
Vj teaspoon baking powder
Vj teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla extract
5 ox. marshmallows, cut in small
pieces
Vi cup semisweet chocolate pieces
2 tablespoons butter or margarine
2 cups sifted confectioners' sugar
Vt teaspoon salt
'A teaspoon vanilla extract
3 tablespoons double-strength
coffee beverage
Vi cup moist coconut
? -
Mount Shasta Cookies, created by 15-year
old Linda Yungling and entered in Family
Weekly's 1957 "Holiday-in-Chicago" Recipe
Contest for Teen-Age Readers, won first
prize. As in all such contests, there were
many outstanding entries, and here are
other recipes that ranked high in the
final contest judging.
1 V ,iT .1
Culinary Art. InitiM
1. Grease bottom only of 11x7x1 Vfe-in.
baking pan. Set aside.
2. Melt together in top of double boiler
. over simmering water cup butter and
the unsweetened chocolate. Set aside to
cool.
3. Sift together the flour, baking powder,
and salt. Set aside.
4. Beat together the eggs, sugar, and 1
teaspoon vanilla extract until thick and
piled softly. Add cooled chocolate mix
ture gradually, beating until well blended
after each addition.
5. Mixing until blended after each addi
tion, add dry ingredients in thirds to
chocolate mixture. Stir in the nuts. Turn
mixture into the pan and spread evenly
into corners.
6. Bake at 325F about 25 min., or until
a wooden pick or cake tester comes out
clean when inserted in center. Remove
pan to cooling rack. Immediately arrange
marshmallow pieces over hot brownies.
7. Melt together over hot water the semi
sweet chocolate pieces and 2 tablespoons
butter. Add confectioners' sugar gradu
ally, beating well after each addition. Mix
in the salt and vanilla extract. Add the
coffee beverage gradually, beating con
stantly. Beat until mixture loses its gloss
(about 2 min.) . Stir in the coconut.
8. Spread the chocolate mixture evenly
over top of brownies. Cut into lx2-in.
bars. About 3 doz. brownies
Margery created her de
licious snack recipe from
left-over pie dough and
gave it the Dutch name,
"Schnetxie". For four
years Margery was active
in 4-H Club work. A re
cent hobby is collecting
United States stamps. She
likes to try new recipes.
Margery Hart age IS
Imperial, Tex.
Schnetziv
2 cups sifted flour
V4 teaspoon baking powder
y4 teaspoon salt
cup lard
Vi CUP butter
5 to 6 tablespoons Icy cold water
1 cup sugar
1. Sift together into a bowl the flour,
baking powder, and salt. Cut in lard and
butter with a pastry blender or two
knives until pieces are size of small peas.
Sprinkle water over mixture, a teaspoon
at a time. Mix lightly with a fork after
each addition. Add only enough water to
hold pastry together. Work quickly; do
not overhandle. Shape into a ball and set
in refrigerator to chill thoroughly.
2. Flatten chilled pastry on a lightly
floured surface. Roll from center to edge
into a rectangle 15x18 in. and about Va in.
thick. Sprinkle surface of pastry evenly
with the sugar.
3. Cut pastry into 2-in. strips. Fold each
strip in half lengthwise, making a 1-in.
wide strip. Cut each strip diagonally into
3-in. pieces. Arrange on a baking sheet.
4. Bake at 400F 10 to 15 min., or' until
light golden brown. Cool on cooling racks.
About 40 snacks
Lavonne has been active
in 4-H Club work for
eight years. Music and
sports are of special in
terest to her, but she is
hoping to major in home
economics in college. Her
family is fortunate in
having her prepare many
of their meals.
Lavonne Hodges age 17
Asotin, Wash.
Tven-Age Mtvlight
6 slices bread, crusts removed
3 tablespoons butter, softened
Vi lb. ground beef
Va cup chopped onion
2 tablespoons chopped celery
1 tablespoon prepared mustard
1 cup (about 4 ox.) shredded
process American cheese
2 c99s, slightly beaten
1 cup milk
' Spread both sides of bread slices with
butter. Cut diagonally into halves. Ar
range on bottom of 13x9x2-in. baking
dish. Toast in 350F oven 15 min.
2. Put ground beef, onion, celery, and
mustard into a skillet. Cook over medium
heat until lightly browned, breaking meat
into pieces with a fork or spoon,
3. Spread meat mixture over bread slices.
Sprinkle evenly with the cheese. '
4. Beat together the eggs and milk. Pour
over mixture in baking dish.
5. Bake at 350F 35 min. Serve immedi
ately. g servingS
lynn is a young man with
an ambition to become a
great chef. Although he
thoroughly enjoys his
work, in the Boys Club
and is especially inter
ested in shop work, much
of his leisure time is de
voted to cooking. He
helps with the Boys Club
banquets and assists his
Lynn Hartwigsen age 13
Costa Mesa, Calif.
mother who is a cateress.
Little League is a favorite
Playing ball with the
summer pastime.
Green illee
Lynn says that he sometimes adds shrimp
or crab meat to the rice mixture, or serves
a shrimp or crab meat sauce with the rice,
as given here.
3 cups hot cooked rice
'a cup finely chopped parsley x
Vi cup finely chopped green onion
Vj cup finely chopped spinach
1 Vt 'ps milk
V2 cup (about 2 ox.) grated sharp
Cheddar cheese
V4 cup butter
'2 eggs, well beaten (until thick
and piled softly)
3 tablespoons butter
3 tablespoons flour
teaspoon salt
Few grains white pepper
1 Vi cups milk
1 tablespoon soy sauce
1 cup shrimp or crab meat
t. Butter a 1-qt. casserole. Set aside.
2. Scald IVi cups milk in top of double
boiler over simmering water (just until a
thin film appears).
3. Mix cheese and V4 cup butter into the
hot cooked rice. Mix in the parsley, green
onion, and spinach. Add beaten eggs and
scalded milk to rice mixture; mix lightly.
Turn into the casserole.
4. Bake at 250 F 45 min., or until set.
5. Melt 3 tablespoons butter in a sauce
pan over low heat. Blend in flour, salt,
and pepper. Heat until mixture bubbles,
stirring constantly.
6. Remove from heat. Add milk gradually,
stirring constantly. Return to heat. Cook
rapidly, stirring constantly, until sauce
thickens. Cook 1 to 2 min. longer. Mix
in the soy sauce and shrimp or crab meat.
Serve immediately over the rice.
4 to 6 servings
Family Weekly, February 23, 195S
13
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