The Neighborhood Get-Together
When the weather is balmy and pleasant, ask
neighborhood friends and their families to share
an evening of alfresco food and fun in your back
yard. Food prepared in advance and with little
attention after the guests arrive, allows the
hostess herself to enjoy the party.
m
Patio 'n Picnic Bean Salad
4 15-oz. cans kidney beans, drained
8 hard-cooked eggs, diced
1 cup chopped onion
2 cups diced celery
l'j cups pirkle relish
2 cups (Vi lb.) shredded sharp
Cheddar cheese
2 cups dairy sour cream
Mix the first six ingredients togeth
er in a large bowl. Add sour cream
and toss together lightly; chill.
Serve on lettuce and garnish with
additional hard-cooked egg, if de
sired. About go servings
Family Weekly Cookbook
Iron-Pot Barbecued Franks
Vi cup butter
1 cup minced onion
Vi cup flour
1 Vi teaspoons sugar
1 teaspoon dry mustard
i teaspoon garlic powder
1 Vi cups chili sauce
Vi cups water
Vi cup cider vinegar
Vi cup Worcestershire sauce
24 frankfurters .
24 frankfurter buns
1. Heat butter in a large saucepan ;
add onion and cook until lightly
browned, stirring occasionally.
2. Blend in a mixture of the flour,
sugar, dry mustard, and garlic pow
der. Stir in the next 4 ingredients.
Bring to boiling; boil 1 to 2 min.,
stirring constantly.
3. Add frankfurters to sauce; cover
and simmer until frankfurters are
thoroughly heated.
4. Brush buns with some of the
sauce; toast under broiler or on
grill. Serve frankfurters in buns
and, if desired, spoon on additional
sauce. 2-4 servings
Special-Treat Potato Salad
12 cups cubed cooked potatoes
(about 15 medium-sized)
3 medium-sized onions, chopped
3 cups chopped celery
Vi cup chopped green pepper
12 slices crisp bacon, crumbled
Vi cup drained, chopped pimiento
24 pimiento-stuffed olives, sliced
4 teaspoons salt
Vt teaspoon Accent
Vi teaspoon black pepper
' cup French dressing
2Vi cups mayonnaise
1. Lightly mix the first seven in
"gredients together in a large bowl.
Add a mixture of the salt, Accent,
and pepper. Toss with the French
dressing; cover and chill.
2. When ready to serve, gently mix
in mayonnaise. About ti servings
Sparkling Peach Salad
6 cups ginger ale
3 tablespoons (3 env.) unflavored
gelatin
2 Mb., 1-ot. cans sliced peaches,
drained
2 tablespoons finely chopped
crystallized ginger
1. Lightly oil a 9x9x2-in. pan with
salad or cooking oil (not olive oil) ;
MELANIE DE PROFT,
set aside to drain.
2. Soften gelatin in 1 cup of the
ginger ale in a small saucepan. Set
over low heat until dissolved, stir
ring constantly. Stir gelatin into
the remaining ginger ale.
3. Chill until slightly thicker than .
the consistency of thick, unbeaten
egg white. Blend in the peaches and
crystallized ginger. Turn into pan
and chill until firm, about 3 hrs. Cut
into squares. 16 servings
Mansion Dessert Squares
Top each square with a scoop of cof
fee ice cream for a dessert treat.
1 Vi cups flour
1 teaspoon baking powder
Vi teaspoon baking soda
Vi teaspoon salt
1 cup butter
2 teaspoons vanilla extract
1 i cups firmly packed light brown
sugar
2 eggs, well beaten
2 cups (12 oz.) semisweet
chocolate pieces
1. Blend the first four ingredients
together and set aside.
2. Cream butter and extract. Add
sugar gradually, creaming until
fluffy. Add eggs in thirds, beating
thoroughly after each addition.
3. Add dry ingredients in thirds,
mixing well after each addition. Stir
in semisweet chocolate pieces. Turn
into two 9x9x2-in. baking pans.
4. Bake at 350F 30 to 35 min., or
until a wooden pick inserted in cen
ter comes out clean. Remove pans to
cooling racks. Cool. Cut into squares.
IS servings
DISHES CHILDREN LOVE
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YOURS FOR ONLY 50? BACH POSTPAID
TO: FAMILY WEEKLY IOOKS, 1SJ H. Mic.la.oa Ave.. Chicago 1, III.
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Food Editor
Peanut Butter Bounties
cups flour
Vi teaspoon baking powder
Vi teaspoon baking soda
Vi cup butter
Vi cup peanut butter
1 teaspoon vanilla extract
1 cup sugar
2 eggs, well beaten
'i cup salted Spanish peanuts
1. Blend the flour, baking powder,
and baking soda together ; set aside.
2. Cream butter, -peanut butter,
and extract Add sugar gradually,
creaming until fluffy. Add eggs in
thirds, beating thoroughly.
3. Add the dry ingredients in
fourths, mixing well after each ad
dition. Blend in peanuts. Drop by
half teaspoonfuls about 2 in. apart
onto cookie sheets.
4. Bake at 876F 5 to 7 min. Allow
to cool on sheet 3 min.; remove to
cooling racks." H dozen cookies
Chocolate-Banana Shake
8 ripe bananas
6 cups milk 1
1 cup instant chocolate-flavored
drink mix
1 teaspoon vanilla extract
1 Vi pts. vanilla ice cream
1. Cut about one-third of bananas
into large pieces and put into blend
er container. Add one-third of each
of the remaining ingredients ; blend
thoroughly. Pour into a chilled large
pitcher. Repeat twice with remain
ing ingredients.
2. Pour into glasses and, if desired,
top with scoop of vanilla ice cream.
10 to It servings
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(Satltfoction guaranteed or money refunded.)
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Family Weekly, July 1, 1W1
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