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cool & quick meals
TOASTED COCONUT
PIE SHELL
GRAPE PASTEL PARTY PIE
Makes 1 8-inch pie
In a 2 quart saucepan stir until
dissolved:
1 package (3 ozs.) lemon flavored gelatin 1% cups boiling grape Juice
Add by spoonfuls:
1 pint vanilla ice cream
Stir until ice cream is melted. Chill until thickened but not set (15-25 minutes). Turn into chilled 8-inch Toasted Coconut Shell. Chill until firm (15-25 minutes). Garnish with whipped cream and chopped nuts.
CAN-CAN CASSEROLE
Makes U-6 servings
Combine in a 1 1/2 quart casserole:
1 can (10% ozs.) condensed cream of chicken soup 1 can (10% ozs.) condensed cream of celery soup 1% cups water 1% cups packaged pre-cooked
HAMBURGER CASSEROLE
Makes 6 servings
In a greased 2 quart casserole
mix together:
1% cups packaged pre-cooked rice
1% cups (12 ozs. can) whole kernel corn 1 pound ground beef % cup finely chopped onion
Drain, reserving the juice:
1 can (16 ozs.) whole tomatoes To reserved tomato juice add:
1 cup bouillon
1 teaspoon chili powder
2 teaspoons salt % teaspoon pepper
Pour over meat mixture and mix well. Top with drained tomatoes. Cover and bake in a moderate oven (350°F.) for U5 minutes. Remove from oven and stir tomato topping into casserole. Return to oven and bake 5 minutes longer.
Makes one 8 or 9 inch crust Combine in ungreased 8 or 9 inch pie pan:
1 package (7 ozs.) moist toasted coconut % cup melted butter or margarine
Press evenly over bottom and sides of pie pan. ChiU. Fill with favorite chiffon, cream or ice cream filling. Or, for special summer magic, try our Grape Pastel Party Pie.
rice
1 can (12 ozs.) boned chicken
Cover and bake in a hot oven (100°F.) for 25 minutes. Uncover and stir well.
Top with:
1 can (3% ozs.) French fried onion rings
Leave uncovered. Return to oven and . bake 5 minutes longer or until onions are lightly browned.