Betty Crocker’s Good and Easy Cook Book

For breakfast, lunch and dinner you eat the things you think you should eat. But in between, you eat the things you like.

In the following pages you’ll find suggestions for dozens of satisfying, delicious, often casual little lunches and between-meal refreshments for any hour of the day—from the time your neighbor drops in for morning coffee to that bedtime hour when you raid the refrigerator for a snack. And they’re all easy, and take little time to prepare.

We hope these suggestions will add to the enjoyment of life in your home—for every member of your family and for the friends who drop in to share your hospitality.

One of the pleasant interludes in busy mornings and afternoons is having friends drop in for coffee. The food served may be crackers out of the box. Or, you may prepare something ahead, or something special, with little work. The coffee hour is primarily a time for both hostess and guest to relax and visit.

Heat oven to 375° (quick mod.). Mix thoroughly sugar, shortening, egg. Stir in milk. Sift together and stir in flour, baking powder, salt. Blend in berries. Spread in greased and floured 9” sq. pan. Sprinkle with Crumb Topping. Bake 45 to 50 min., until toothpick thrust into center comes out clean. 9 3” squares.

Crumb Topping: Mix ½ cup sugar, ⅓ cup flour, ½ tsp. cinnamon and ¼ cup soft butter.

Heat oven to 350° (mod.). Mix shortening, sugar, egg. Sift together flour, baking powder, salt, nutmeg and stir in alternately with milk. Fill greased muffin cups ⅔ full. Bake 20 to 25 min., until golden brown. Immediately roll in melted butter, then in mixture of sugar and cinnamon. 12 medium puffs.

ALSO GOOD WITH COFFEE

Tarts (p. 193)

Little Sandwiches

Cheese Biscuits (p. 156)

Hot Gingerbread (p. 81)

Apricot-Nut Bread (p. 63)

Muffins (p. 25) with Jelly or Jam

Toasted Raisin Bread

Cookies (pp. 82-83, 194-199)

Quick Coffee Cakes (p. 25)

Easy Butterscotch Pecan Rolls (p. 29)

Cinnamon Rolls (p. 29)

Brown ’n Serve Sweet Rolls (p. 26)

Double-quick Coffee Bread (p. 16)

Doughnuts (p. 30)

Heat oven to 350° (mod.). Grease well 8x8x2” sq. or 8x1½” round pan and dust with Bisquick. Mix Bisquick and sugar. Add shortening, egg, milk. Beat vigorously. Gradually stir in additional milk and vanilla. Beat ½ min. Pour into pan. Bake about 30 min., until top springs back when lightly touched. While warm, cover with Broiled Icing (p. 166). Serve warm.

Mix ingredients to make a soft dough. Roll or pat out ¼” thick. Cut into rounds or triangles. Bake 10 min. on ungreased electric grill or heavy skillet; turn and hake 10 min. more. Or brush tops with milk, sprinkle with sugar, bake 10 to 12 min., until golden brown, in hot oven (450°). Serve warm. 12 to 16 scones.

COOKIES-IN-NO-TIME

Warm and fresh from the oven. Make up your own favorite cooky dough and keep it chilled and covered in refrigerator. Or keep on hand ready-to-bake packaged cookies from your grocer. Just before or as soon as guests drop in, pop the cookies into the oven and put on the coffee pot.

Mix thoroughly first three ingredients. Stir in coffee. Sift together and stir in flour, soda, salt, spices. Mix in raisins and nuts. Chill. Bake when needed. Heat oven to 400° (mod. hot). Drop dough with teaspoon 2” apart on lightly greased baking sheet. Bake 8 to 10 min., just until a light touch with finger leaves almost no imprint. About 3 doz. cookies.

When you want to entertain nicely, with your best china and linen and a pretty table setting, but still want to keep things simple, a dessert party is the answer. Invite guests for dessert after lunch or dinner; they have their main course at home before they come. You serve a good and easy dessert and coffee, and are free to enjoy the party with your guests.

Heat oven to 400° (mod. hot). Heat water and butter to boiling in saucepan. Stir in flour, stirring until mixture forms into ball, leaving sides of the pan (about 1 min.). Beat in the eggs, one at a time. Beat mixture until smooth. Drop by spoon onto ungreased baking sheet. Bake 45 to 50 min., until puffed and dry. Cool slowly. Cut off tops and scoop out any soft dough. Fill with sweetened whipped cream (cut-up fruit may be added) or Custard (p. 172). Replace tops. Or fill with ice cream; top either with sweetened fruit or berries or with Chocolate or Butterscotch Sauce (p. 170).

Heat oven to 400° (mod. hot). Beat egg whites with lemon juice or cream of tartar until frothy. Gradually beat in sugar a little at a time. Beat until stiff and glossy. Drop by small spoonfuls in circles on brown paper on baking sheet, or heap into high mounds and hollow out with back of spoon. Put into oven, close door, turn off oven. (Don’t peek!) Let stand overnight in oven. 12 meringues.

To Serve: Fill Meringues with ice cream; top with fresh fruit or with Butterscotch or Chocolate Sauce (p. 170) and salted pecans or almonds.

PERFECT FOR DESSERT PARTIES

Party Pies (pp. 186-192)

Glamorous Cakes (pp. 158-165)

Cake Treats (p. 81)

Strawberry Shortcake (p. 71)

Gingerbread Desserts (p. 81)

Snowballs (p. 171)

Boston Cream Pie (p. 174)

Flaming Peaches (p. 175)

Other Simple Puddings (pp. 72, 171-173, 175) to serve with cookies and cakes

Cranberry Holiday Pudding (p. 171)

See Index for other desserts.

Dramatic way of serving molded fruit or other gelatin dessert puddings: Pack finely crushed ice in cake pan. Freeze. Unmold by dipping pan quickly in and out of warm water. Turn onto chop plate and top with molded dessert.

Put layers of cooled cake together with cooled pudding and peach slices between. Spread pudding over top, decorate with peach slices.

On large chop plate, arrange balls of ice cream in different flavors, such as vanilla, strawberry, chocolate, pistachio, pineapple, orange. Garnish with banana halves and maraschino cherries or whole strawberries. Surround with bowls of toppings, such as crushed pineapple, sweetened sliced peaches or berries, chopped or salted nuts, Chocolate or Butterscotch Sauce (p. 170) or Easy Marshmallow Sauce (below).

Cook ½ cup sugar and ⅓ cup hot water together just until sugar dissolves. Take from heat, stir in 16 finely cut-up marshmallows (¼ lb.) until melted. Pour slowly into unbeaten egg white, beating with electric or rotary heater until mixture thickens. 2 cups sauce.

Serve slices of Angel Food (p. 162) with favorite Topping (p. 168) or Sauce (p. 170).

Cut Angel Food Cake crosswise into layers. Put together with Lemon, Orange or Strawberry Cream Filling (p. 169) between layers and over top and sides.

A small informal tea has the charm of easy hospitality. Set the tea table in the living room with the tea or coffee service near your chair, as hostess. Guests sit informally around the room. The accompanying refreshments may be simple, but they should be attractively arranged and served.

SMALL INFORMAL TEA

Tea (p. 219) or Coffee (p. 219)

Some Special Tea Bread or Treat Cookies, Cupcakes or Cake

Small biscuits, rolls, muffins, cakes or cookies warm from the oven are delicious. Have them all ready to bake or heat so you can pop them into the oven just before, or as soon as, your guests arrive.

Your neighborhood baker has delicious breads, cookies and cakes to help you make afternoon tea enjoyable.

Split tiny rolls or Biscuits (pp. 28-29, 154-156), spread lightly with butter, toast on buttered side.

Serve Biscuits plain, with orange or strawberry marmalade or Canapé Spreads (p. 93).

Cinnamon Toast: Sprinkle hot buttered toast strips, rounds or triangles with mixture of 3 tbsp. sugar and ½ tsp. cinnamon.

Honey Toast: Spread hot toast with equal amounts of butter and honey creamed together.

Toasted English Muffins (p. 62) and Jam, Tiny Hot Biscuits (pp. 28-29). Sweet Rolls (p. 18). Muffins (p. 25), Dainty Sandwiches (p. 220). Parmesan Rounds (p. 38), Top-a-Cracker (p. 39), Cheese Crackers (p. 39). Spread crackers with cream cheese, put red jelly or a slice of stuffed olive in center.

The dining table is used and arranged with simple elegance. The tea service is at one end, the coffee at the other. Two friends of the hostess pour.

Tea and Coffee

Floating Island Punch (p. 224)

Special Party Sandwiches (p. 220)

Little Cakes Fancy Cookies

Salted Nuts Fondant Mints

Salads or ices (in paper cups) may be offered in addition.

Put tea in scalded earthen or china tea pot. Pour over it freshly boiling water. Let stand in warm place 3 min. Strain. Serve at once. Have pot of hot water to dilute tea as desired, Serve with thin half slices of lemon or milk and sugar. The lemon slices may have whole cloves stuck in them. Or thin half slices of orange may be used.

Note: Tea ball or bag may be placed in cup and boiling water poured over. After 3 min. or less, remove tea bag or ball.

Fill glasses ⅓ full with cracked ice, strain fresh tea over. Serve with lemon or lime.

Mix egg and shell with coffee. Add 1 cup cold water. Tie coffee in cheesecloth bag large enough to allow room for coffee to swell. Measure water into large coffee pot. Immerse coffee bag in water, bring to boil. Remove pot from heat. Leave bag of coffee in water 3 to 4 min., remove and stir. If preferred, use boiling water to start, bring to boil. Stir. Remove from heat. Let stand 10 min. Remove bag. Serve. Serves 25 (48 6-oz. cups).

Cut thin bread slices with shaped cutters — flowers, diamonds, hearts, rings. Spread lightly with butter and any of the Canapé Spreads on p. 93. Decorate with sprigs of watercress, sliced olives, minced parsley or green pepper or pimiento. Little bunches of sweet green grapes, and grape, strawberry or mint leaves on the sandwich plates add a festive touch.

Spread thin slices of fresh bread (crusts removed) with butter and colorful sandwich spread. Roll up; fasten with toothpicks to be removed before serving. Tuck bits of parsley or watercress in each end of the rolls.

Butter ½” thick slices of white and dark bread. Put together, alternating white and dark. Wrap in waxed paper, then in damp towel; chill; slice ¼” thick.

Make oblong cake, using Betty Crocker White, Yellow, Chocolate Devils Food, Angel Food or Honey Spice Cake Mix. When cool, cut into 1” squares or fingers. Spread soft Butter Icing (p. 166) of your choice over tops, letting icing run down sides.

Follow recipe for Cream Puffs on p. 216 except—make 18 puffs size of a walnut. Bake 30 min. Or buy tiny puffs. Fill with Chicken Salad (p. 60).

Make as directed on pkg. of flavored gelatin. Unmold on large chop plate. Garnish with crisp lettuce, curly endive or lacy watercress. Offer mayonnaise with whipped cream added.

Molded Fruit Salad: Use any flavored gelatin. Add well drained cut-up fruit of your choice.

Molded Chicken-Almond Salad: Use lemon-flavored gelatin and 2 thsp. lemon juice. Add 1 cup diced cooked chicken, ½ cup mayonnaise, 1 tsp. salt, ⅓ cup toasted slivered almonds, ½ cup halved sweet green grapes or canned pineapple.

Sea Food Salad Mold: Use lemon-flavored gelatin and 3 tbsp. lemon juice. Add ½ tsp. prepared mustard; dash of salt; paprika; 1 cup drained flaked crabmeat, lobster, shrimp, tuna or salmon; ½ cup thinly sliced celery.

Holidays are happy days — times you wish to share with family, neighbors and friends. An open house is one of the easiest and most pleasant ways to have guests drop in. An attractive good-and-easy table setting for the holiday buffet is shown on pp. 236-237.

HOLIDAY OPEN HOUSE

Wassail Bowl

Cold Cider (for the children)

Friut Cake Christmas Cookies

Stuffed Dates Nuts Cream Mints

Kix Cone Tress (for the children)

Stir butter and marshmallows over low heat until syrupy. Pour over Kix in greased bowl; stir briskly. Pack lightly into greased paper cone-shaped drinking cups. Insert skewers for trunks of trees. When cool, remove paper cups and roll cones in sugar or tiny candies. Push end of skewer into large gumdrop or thick slice of apple. 9 to Christmas trees.

Stick whole cloves in orange about ½” apart. Place in baking pan with a little water. Bake in slow mod. oven (325°) 30 min. Heat cider with stick cinnamon to boiling. Add brandy and rum flavoring. Place in punch bowl with orange and a stick of cinnamon. Stick cinnamon may be used in cups as muddlers. 16 servings.

HOLIDAY BUFFET

For a more formal open house at holiday time, with guests invited for definite hours, fancier foods are often served. Have a punch bowl with Eggnog (p. 65) or Festive Tomato Cocktail and an asssortment of canapes and sweets.

SWEETS

Fruit Cake

Assorted Cookies

Rum-flavored Cakes (from bakery)

Date and Cream Cheese Sandwiches

Millie’s Peanut Brittle (p. 224)

Party Mints

NIPPY BITS

Shrimp with Cocktail Sauce

Olives, Salted Nuts

Broiled Cocktail Sausages

Dried Beef Rolls

Wedgies

Cream Cheese Spreads (p. 93)

Crackers and Potato Chips

Simmer together ½ hr. Strain. Taste and add more ground cloves, sugar or other seasoning as desired. Serve either hot or cold. 8 servings.

Spread 4” circles of bologna with cream cheese seasoned with prepared mustard, horse-radish and minced onion. Stack 6 slices with plain meat circle on top. Chill 2 hr. or more. Cut in small wedgeshaped pieces. Stick toothpick through each Wedgie.

Melt in heavy skillet 5 tbsp. butter. Remove from heat. Stir in 5 tbsp. grated Parmesan-type cheese, if desired. Add ¼ box Kix (4 cups). Sprinkle with ½ tsp. salt. Stir well.

Spread dried beef with cream cheese seasoned with horse-radish and minced onion or chives. Roll up, chill, then slice.

Roll stuffed olives in half slices of bacon; secure with toothpicks. Broil until bacon is crisp. Serve hot.

Roll shrimp or pineapple wedges in half slices of bacon; secure with toothpicks. Broil until bacon is crisp. Serve hot.

Wrap half strips of bacon around small oysters; secure with toothpicks. Place in shallow pan. Bake in mod. hot oven (400°) until bacon is crisp. Serve hot.

Cut American cheese in sticks 2 x ¼”. Wrap each in dried beef slice. Broil until cheese is slightly melted. Serve hot on toothpicks.

Balls of softened cream cheese on toothpicks, rolled in minced olives, parsley, dried beef or grated carrot.

Pineapple chunks rolled in softened cream cheese, then in finely minced mint leaves.

Fresh cooked or canned, on toothpicks; serve with well seasoned Cocktail Sauce (p. 91).

Spread potato chips on baking sheet. Sprinkle lightly with garlic or onion salt, grated cheese, lemon juice, minced parsley or chives, or any other flavor-adding condiment you wish. Slide into hot oven a few minutes and serve piping hot.

Sauté in skillet or bake in mod. hot oven (400°) until golden brown. Serve on toothpicks.

Blend milk into sugar; add flavoring. Knead until smooth and creamy. Cover with damp cloth and store in refrigerator 24 hr. Stuff dates with the mixture above. Roll in granulated or confectioners’ sugar.

Easy Bonbons: Filling for stuffed dates may be colored, formed in balls or patties and decorated with fruit or nuts.

Melt chocolate over hot water. Cool at room temperature. Gently stir in cereal until well coated. Drop with tbsp. onto waxed paper. Place in refrigerator until chocolate is set, dry and hard (2 hr.). 3 to 3½ doz.

Boil sugar, water and corn syrup until it threads. Add butter and peanuts; cook slowly to 300°, stirring occasionally. Add soda and vanilla. (It will foam up.) Turn out on buttered baking sheet; pull out thin as it cools. When cold, break into pieces with knife handle.

Heat sugar and water until sugar dissolves; cool. Combine fruit juices, ginger ale, sparkling water and fruit. Add syrup. Pour in punch bowl. Add ice cubes. Drop in sherbet by spoonfuls or in small balls using an ice cream dipper. 20 to 25 servings.

Everyone enjoys being remembered with a birthday celebration, either with friends or with just the family present. Highlight it with a birthday cake, the favorite of the birthday boy or girl. Decorate it for the occasion, with candles on or around it.

In center hole of frosted Angel Food (p. 162), put fresh flowers in tiny vase; arrange clusters of them, without stems, around base of cake. Use sweet peas, violets, lilies of the valley, rosebuds, larkspur, apple blossoms, etc.

Make father’s favorite pie—Lemon Meringue, Blueberry, Pumpkin, Apple or whatever his choice is (see pp. 186-192). Just before serving, place candles on top and light them.

Leave only tiny stems (¼”) on pansies and press them into icing as a border or in an all-over pattern. In same way, you may use individual blossoms of hyacinths, violets, sweetheart roses.

Arrange candles in rectangle in center of frosted oblong cake. Decorate around top edge with line of chocolate-frosted animal crackers set 1” apart.

Brighten the days for your children with simple treats. A little extra thought on your part can make the plainest between-meal snack an adventure to build happy memories.

HOME FROM SCHOOL

A Milk Drink (p. 65 or below) Bread Spreads Cookies

Blend into milk crushed fruit or fruit juice, chocolate syrup or other flavoring. A beaten egg may be added. Serve with colored straw.

Have sliced bread, butter, jelly, peanut butter on table. Children like to help themselves.

Mix strawberries and sugar in tall glass. Fill glass ⅔ full with carbonated water. Add strawberry ice cream; stir vigorously. Fill to top with carbonated water.

Chocolate Ice Cream Soda : Make same as Strawberry except –use 3 tbsp. chocolate syrup in place of strawberries, chocolate ice cream instead of strawberry.

Peel bananas. Spear each with wooden skewer, dip in melted milk chocolate. Place in freezing compartment until chocolate is firm.

Put frosted cake square on end of lollipop stick. Arrange several in a flower holder in center of large serving platter, with balls of ice cream around.

Write name on handle of each wooden teaspoon. Insert bowl of spoon into square (individual serving) of brick ice cream. Place in freezing compartment until hard. Dip in melted milk chocolate. When chocolate is partially set, dip in chopped nuts or chocolate shot.

Frost with pink icing. In center, outline a heart with silver dragees. Or mark chocolate icing diagonally into diamonds with tip of knife. Press small heart into each.

Break some egg shells so carefully that just the tip of the shell is broken when the egg is removed. Dry the shells; pour fruit gelatin of different colors into them. Set the filled egg shells upright in custard or muffin cups and chill until gelatin is firm. Then break away egg shell and put the bright colored “eggs” in a “nest” of hollowed-out angel food, sponge or chiffon cake, covered with Butter Icing and green-tinted coconut.

Put cone “hat” on ball of vanilla ice cream. With colored candies, make face on ball of ice cream.

Frost Chocolate Cupcakes with Orange Butter Icing. With melted chocolate, draw a Jack-o’-Lantern face on each.

Use a nice shiny muffin pan for a tray. Put small helpings of food in some of the cups and stand a small glass of milk or juice in one. Tuck a surprise trinket or toy into one of the empty cups. Serve milk with a colored straw for a “circus” treat, or color the milk pink (see below).

Pink applesauce is much more tempting to children than brown. Add a drop of pink food coloring to servings.

Pink Milk or Lemonade: A glass of pink or chocolate milk often wins a child who refuses milk in its natural state. Add a drop of food coloring or a little strawberry or raspberry juice to tint milk or lemonade pink.

Keep it simple; make it hearty; fix it quick. With a few combinations that fill this bill, you’re set for teen-age entertaining any number, any time.

Bake batter for Brownies (p. 197) in 9” pie pan. Cut in pie-shaped pieces. Top each wedge with peppermint ice cream and Glossy Chocolate Sauce (p. 170)

Put American cheese slices between 2 slices of bread. Butter outside of both bread slices generously. Just before serving, brown lightly in heavy skillet (low heat) or electric grill until cheese melts.

Mix 4 tbsp. deviled ham, 4 tbsp. horse-radish, 2 tbsp. minced chives, 1 tbsp. grated onion, 1 cup cream whipped stiff.

Serving Note: Place Dunk bowl in center of large round platter. Surround with chips. Let guests serve selves by dipping one end of chip into mixture.

Heat deep fat to 375°. Mix Bisquick, corn meal and seasonings. Stir in egg and milk until well blended. Dip frankfurters into batter. Fry until brown, 2 to 3 min. Push wooden skewer into end.

INDOOR PICNIC

Batter Franks

Baked Beans

Vegetable Relishes (p. 92)

Bowl of Fruit

Chocolate Chip Cookies (p. 83)

Beverage

Mix all ingredients for filling. Salt and pepper to taste. Split buns, butter and sprinkle with paprika. Fill with tuna mixture, replace tops, put in waxed paper sandwich bags. Fold and fasten tops of bags with paper clips. Just before serving, heat on baking sheet in mod. oven (350°) 15 to 20 min. 6 tuna burgers.

Butter untoasted side of muffin half. On it place in following order: tomato slice, cheese slice, shrimp and bacon. Keep in refrigerator until just before serving. Then place under broiler until bacon is crisp and cheese melted. Plunge 3 olive-topped toothpicks through each “tower” to hold it together. Serve piping hot. Pass mayonnaise.

SWEET ENDINGS

Fruit Gelatin

Chocolate Cake

Pie à la Mode (Apple, Cherry, Blueberry)

Fruit Salad with Whipped Cream

Angel Food or Chiffon Cake or Gingerbread with Whipped Cream and Fruit or with Lemon or Orange Sauce

Cream Puffs filled with Ice Cream, topped with Chocolate or Butterscotch Sauce

A DUTCH LUNCH

See picture on pp. 234-235.

Quails (p. 107)

Baked Beans (p. 54)

Potato Salad(p. 61)

Dill Pickles

Rye Bread

Carrot Sticks

Crackers and Cheese

Brownies

Beverages

Apples

Make 4 sandwiches from buttered bread, ham and cheese. Spread outsides of sandwiches with butter. Cut in halves. Brown slowly on both sides on electric grill or in skillet. Serve at once. 8 toastwiches.

Spread Sweetened Whipped Cream (p. 168) between and on top of layers of tender, fluffy Yellow Cake (p. 159). Top with fresh, frozen or canned fruit.

What goes with what? Combine colorful foods with pale foods, something crisp with something soft. And serve it on a pretty plate.

LATE BUFFET FOR YOUNG MODERNS

American Pizza Pie (p. 135)

Tossed Greens with Ripe Olives

LoveLight chiffon cake with Fruit and whipped Cream Topping (p. 163)

Hollow out long, crusty rolls (save crumbs for toppings, stuffings, meat loaves). Spread with softened butter. Fill with Shrimp or Crabmeat Salad (p. 60).

Pour fruit juice into ice cube trays and freeze. At party time, put cubes in punch bowl or glasses and pour ginger ale over them. Garnish with mint, fruit.

SUNRISE SPECIAL

Denver Sandwiches (p. 46)

Fresh Vegetable Relishes (p. 92)

Jelly Pears or Peaches (p. 69)

Chocolate Chip Cookies (p. 83)

HEARTY PARTY

Cavatzone

Hot Chili Sauce

Crisp Celery Hearts

Flaming Peaches (p. 175)

Jubilee Jumbles (p. 125)

Coffee

Heat oven to 400° (mod. hot). Cook pork and onion over low heat until no longer pink. (Do not brown. Stir with fork to break up as it cooks.) Cool.

Mix in rest of ingredients. Make Mayonnaise Biscuit Dough, spread half of it in well greased sq. pan, 8x8x2”. Spread meat mixture over dough. With fingers, spread rest of dough over mixture. (The top will even out during baking.) Brush with beaten egg yolk to give crusty glaze. Bake 25 to 30 min. Cut in slices about ½” thick and serve hot or cold.

Mayonnaise Biscuit Dough: Add ⅔ cup milk and ¼ cup mayonnaise to 2 cups Bisquick. Mix well with fork.

LAZY DAY REFRESHER

See picture, p. 240.

Lemonade (use frozen concentrate)

Slices of Angel Food Cake (p. 162)

EASY ENTERTAINING

SNACK SHELF SURPRISES

Build-your-own Sandwiches

Hash Hats (p. 50)

Quick Baked Beans (p. 54)

Top-side Peach Cobbler (p. 71)

Velvet-Crumb Cake (Bisquick pkg. or p. 215)

DO-AHEADS

Saucy Sandwich Rolls (p. 232)

Tuna Burgers (p. 229)

Cavatzone (left)

American Pizza Pie (p. 135)

Coconut Angel Cake (p. 162)

KITCHEN QUICKIES

Chinese Chicken Goulash (p. 232)

Sure-fire Special (p. 46)

Southern Burgers (p. 84)

Supper Sandwiches (pp. 45-46)

LOADED LAZY SUSAN

Cream Cheese Spread (p. 93)

Carrot Cheese Sticks (p. 92)

Seasoned Chips (p. 223)

Buttered or Cheese Kix (p. 222)

Melt butter in heavy skillet, add onion and mushrooms; cook until golden. Pour in chicken broth and heat to boiling. Stir in rice, cover and simmer gently 10 min. Add rest of ingredients, cover and cook 10 to 15 min. more. 6 servings.

Around Orange Cake (p. 159) on large chop plate, arrange balls of ice cream which have: been rolled in tinted coconut (green, lavender, pink, yellow, etc.), alternating the different colors.

REFRESHMENTS, CHINESE STYLE

Chinese Chicken Goulash

Tossad Salas

Poppy-Seed Rolls

Orange Sherbet

Chinese Almond Cakes (p. 198) Tea

Brown wieners and onion in fat. Take from heat. Blend in rest of ingredients except cheese. Cook until celery is tender, about 5 min. Add cheese; heat until cheese melts; take from heat. Remove some of soft centers from buns. Fill pockets with mixture. Wrap in heavy waxed paper or foil, twisting ends tightly. Just before serving, heat in shallow pan in mod. oven (350°) 10 to 15 min. 12 sandwich rolls.

A variety of delectable desserts that look hard to make are easy and so good with a mix.