Have lots of fun, but please be careful and bring the little ones home safe and happy, with their bag of treats.
Today, I’m looking forward to sitting down and going through our new Holiday Cookbook! I do hope you will enjoy it and keep it to enjoy in times to come! If you would like extra copies, they are for sale at all three Daily Home offices for seventy five cents each.
And – if you make the Meatza Pie recipe featured today, I hope you enjoy it as much as Bob Crisp and I did. It is really a good family recipe and one the children are sure to like and enjoy!
I also hope you will toss one of the Green Salad Vinaigrette Salads together for the meal. This scrumptious salad accompanies the Meatza Pie just right.
I’ve been making this banana pudding for my family for as long as I can remember. It’s perfect for company and can be doubled if you are serving more than six people. I almost always doubled it simply because my whole family loved it so much they always hoped there would be some left for a late snack.
1 lb. ground chuck
2/3 c. evaporated milk
½ c. dry bread crumbs
1 t. garlic salt or fresh garlic
1 t. pepper
1 small c. tomato paste
1 small c. sliced mushrooms, drained
½ c. shredded cheddar cheese
½ c. shredded Mozzarella cheese
¼ t. oregano
Mix ground chuck, milk, bread crumbs, garlic salt, and pepper together. Press evenly into the bottom of a 9-inch pie plate like you would a crust.
Spread tomato paste over the top. Sprinkle mushrooms, cheddar cheese, Mozzarella cheese and oregano over tomato paste. Sprinkle Parmesan cheese over all and bake for 25 minutes in a preheated 375 degree oven. You can use other pizza toppings for variety.
GREEN SALAD VINAIGRETTE
8 c. mixed greens
1 small red onion, sliced
4 slices bacon, cooked and crumbled
¼ c. olive oil
2 T. raspberry vinegar
1 ½ t. sugar
1/8 t. salt
Dash of pepper
Combine first 4 ingredients in a large bowl. Combine olive oil, and remaining ingredients in a small jar; cover tightly and shake vigorously. Pour over salad mixture, tossing to coat.
1 c. sugar
3 T. flour
3 eggs, separated
(Reserve the whites)
2 ½ c. whole milk
Or evaporated milk
1 t. vanilla
1 T. butter
3 T. sugar
1/8 t. cream of tartar
1 box vanilla wafers
3 ripe very bananas
Mix 1 cup sugar, flour and pinch of salt in a medium size, heavy boiler or a double boiler. Add egg yolks, one at a time, alternately with milk, adding very slowly and stirring constantly. Cook mixture until it thickens and set aside to cool.
Cover bottom of casserole dish with vanilla wafers. Slice bananas over the top of the wafers. Cover bananas with another layer of vanilla wafers, and then pour pudding mixture over all.
Beat egg whites until stiff peaks form. Add the 3 tablespoons sugar and cream of tartar to egg whites and continue to beat until glossy. Cover top of pudding with the meringue. Bake in a preheated 325 degree oven until meringue is nice and brown, about 10 minutes.