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KIDS COOKING
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From THE ( (linZTT) ) KITCHENS
MAM; EVENT SALADS
Summertime : brings
out the salad lover in all
of us.- When the
weather's ; hot, what
could be more welcome
than an eye appealing,
chilled main dish salad to
spark the sppetite and
refresh the palate? Main
dish ' salads provide -beginning
cooks with an ;
ideal ( opportunity to
prepare the entire meal
for the family or guests.
Much of the preparation
for an entree salad can
be completed well in ad
vance. Just before serv
ing, simple accom
paniments can be quickly
prepared to complete the
meal. Helping your child
in the endeavor will be
fun for both of you.
To qualify as a main
dish, a salad should pro
vide about ,3 ounces of.
protein per serving. v
Main dish salads can be
made using a variety of
protein foods presented
in different ways: Try '
these suggestions from
the Kraft Kitchens:
'Cut cooked or canned
meats or poultry into
thin " slices, strips, or
chunks.
'Flake or break cooked
or. canned fish into
chunks. '
'Slice, dice, shred, or
grate cheese into salads.
'Chop or slice
hard cooked -eggs, or
cuj them into wedges.
Teach your beginner '
howto cut salad ingre
dients, into a variety of
shapesor added eye ap
peal. Children- will need
assistance with selecting
menu . accompaniments
to complete a main dish
salad meal. To simplify
your planning, make,
sure the menu .includes
something from each of
the . basic food groups.
I ncluding dairy pro-'
ducts, meat or meat
alternates, fruits and
vegetables, and breads or
cereals is one easy way to ;
make sure a meal has
nutritional ; variety and
value. Then; -keep in
mind that great meals,
like great salads, provide
a selection of colors,
flavors, textures, and
shapes.
Children will enjoy
making picture pretty
Sundae Tuna Salad,
which . includes foods
from both the meat
group and the fruits and
vegetables group. Tunai
hard cooked eggs, and
crunchy vegetables com
bine - with ; the junior
cook's choice; of Kraft
creamy cucumber or but
termilk dressing. Both
dressings contain ' rich
sour cream one adding
real cucumber, onion,
and pepper, the other ad
dingrdairy fresh butter
milk and delicate spices.
. To complete the meal,
even beginners can easily
serve " crusty French
bread and ice cream with
warm fudge or fresh
fruit topping. ?
To prepare Sundae
Tuna Salad, children will
need to hard cook eggs.
iHelp them to keep the
eggs tender and to pre
vent the unattractive (but
harmless) darkening of
the outside of the yolk by
following these steps:
1 . Place eggs , in a
: saucepan. Add enough
tap water to cover eggs
jby at least 1 inch. ;
2. Bring to a boil over;
medium high - heat.;
. Coyer saucepan :-. and
remove from heat. Let
stand 17 minutes.
3. Immediately run cold
water over eggs to stop
cooking and cool. j
When eggs are cool
enough to handle, tap
' them gently to crack the
! shell. Roll the egg in
your hands to loosen the
shell, then Reel.
Smallfry cooks; may
have difficulty controll
ing a large sharp knife,
. so an adult should plan
to assist in slicing the let
tuce for this salad.
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3205 University: Dr. 621 Broad St.
SUNDAE TUNA SALAD
2.
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SUNDAE TUN A SALAD
4 servings
You will need: 2 6 12 ounce
cans tuna
2 hard cooked eggs, chopped
Vi cup chopped celery
V cup chopped green pepper
Vi cup Kraft creamy cucumber or
buttermilk dressing
Head of lettuce
1 tomato, cut into 8 wedges
Take out: small saucepan with cover
(to hard cook eggs)
wire strainer or small colander.
small bowl
mixing bowl
fork '..
cutting board arid small sharp knife
glass and metal measuring cups
wooden spoon
plastic wrap, foil or bowl cover
large sharp knife
4 dinner plates
ice cream scooror large spoon
1. "Place tuna in strainer or small
colander to drain into small bowl.
Discard liquid.
Place tuna in mixing bowl.
Break into chunks with fork.
2. Add eggs, celery, green pepper
and dressings -
Mix lightly with wooden spoon.
Cover bowl with plastic wrap, foil
or bowl cover.
Chill.
3. On cutting board, cut four
34 inch slices from head of let
tuce, using large sharp knife.
4. Place 1 lettuce slice on each din
ner plate.
Scoop tuna mixture onto Jettuce
slices, using ice cream scoop or large
spoon. ,
Garnish with tomato wedges and
serve, with additional dressing, if
desired.
Mac and Chicken Salad
Chilled pasta salads
are popular
warm weather fare,
and smallfry cooks can
learn important cooking
skills by preparing them.
Mac and Chicken Salad
begins with a package of
Kraft macaroni and
cheese dinner, a family
favorite for over 40
years. The premeasured
macaroni and cheese
sauce mix make it possi
ble for novice cooks to
prepare it with just a bit
of adult guidance.
Macononi cooks in
rapidly boiling water.
Explain to beginners that
the water should be
steaming, and have large
and fast moving bub
bles. A time range is
given because people '
have indidvidual
preferences about how
tender macaroni should,
be. To test macaroni for
doneness, show children '
how to lift a piece or two
of the macaroni from the
boiling water with a
long handled slotted
spoon. Drain it briefly
by holding it over the
saucepan for a few
seconds, then run cool
water over it. Taste the
macaroni. It it's not as
tender as you prefer,
cook it another minute.
then retest.
To simplify you junic
cook's job, a piece
cooked chicken breast c
loaf may be purchase
from the supermark
deli department, the
easily chopped for tl
salad.
4 to 6 servings
You will need: 6 cups water
1 7 14 -ounce package Kraft
macaroni and cheese dinner
Salt
J4, cup (12 stick) Parkay
margarine
V, cup milk
2 cups chopped cooked chicken
Vi cup Miracle Whip salad dressing
'2:cup chopped sweet pickle or
cucumber .
V cup chopped onion
Dash of salt and pepper
Take out: glass and metal measuring
cups
measuring spoons
3 quart saucepan
large colander
cutting board and small sharp knife
wooden spoon
serving bowl .
aluminum foil or plastic wrap
1. Bring water to a rapid
boil in saucepan. Add
macaroni and I teaspoon
salt; stir.
2. Boil rapidly, stirring
occasionally, 7 to 10
'minutes or to desired
doneness. Drain coftked
macaroni into large col
ander set in kitchen sink.
3. Return macaroni to
saucepan. Add
margarine, milk and the
cheese sauce mix, stirring
to blend well.
4. Add chicken, salad
dressing, sweet pickle or,
cucumber, onion, - dash
of salt and pepper. Mix
lightly. . .
cooking
7 m J
hints
ROSALIE
SCOTT,
STAFF
ASSISTANT
from CARNATION FOOD SERVICE CENTER
5. Transfer mixture t
serving bowl. Cover wit
foil or plastic wrap an
chill.
6. Add additional sala
dressing before servinj
if desired.
chunks '
2 tablespoons flour
1 cup undiluted CARNATION
Evaporated Milk .
2 cups (bounce pockago)
froztncutgTMflbMns
1 1V4 pounds cauliflower
PMinfw rWon Stow fa hefirtv meal all in one dish.
Evaporated milk makes the sauce rich tasting and
nutritious. Carrots, green beans, and cauliflower add
even more good-tasting nutrition. This delicious stew
: makes enough to feed a crowd. ' ; , . , ,
COUNTRY OVEN STEW
-: (Makes about 14 cups)
:::3poundsstewnMst 4wps(6lg)csrot .
1
V4 cup flour
2 cups (1 largs) sHcsd onion
UcupoH
1 teaspoon salt .
A teaspoon ptppsr
2V& cups (tern 10 ounce cans)
crssm of mushroom soup
1 cup water ,
Coat meat with cup flour. Brown meat and onion in hot
oil in Dutch oven. Stir in salt, pepper, soup, and water.
Bake, covered, in moderate oven (350P.) 1 hour. Add
carrots; replace cover, bake 30 minutes longer. Conibine.
2 tablespoons f lour and evaporated milk; stir until smooth. .
Stir milk mixture and beans into stew. Break cauliflower
into flowefettes; place on stew. Replace cover; bake 30;
minutes longer or until cauliflower is done. j
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