S'more Smoothy Slush

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S'MORE (continued)

   Boy, is this ADS-L archive picky.  I typed in "s'mores" and couldn't find my stuff, so I had to type in "marshmallows."
   From GOOD HOUSEKEEPING'S BOOK OF DELECTABLE DESSERTS (Chicago, 1958), pg. 63, col. 2:

_S'mores:_  Toast 2 marshmallows over coals until gooey and crisp.  Place on graham cracker (or use thin gingercake slice).  Place portion of chocolate bar on top and cover with graham cracker.  Eat it sandwich-style.

   From FAVORITE RECIPES OF OHIO (Favorite Recipes, Montgomery, Al, 1964), pg. 134, col. 2:

_SOME MORE_
1 lb. ground beef
2 sm. onions, diced
1 1/2 c. celery, chopped
1/2 c. instant rice
1 t. soy sauce
1 t. Worcestershire sauce
1 can cream mushroom soup
1 can cream chicken soup
1 can chow mein noodles
   Brown ground beef, onions and celery in skillet.  Add the remaining ingredients except noodles and mix thoroughly.  Place in casserole; bake 25 minutes at 350 degrees.  Remove from oven and top with chow mein noodles; return to oven and bake 30 minutes longer at 300 degrees.  Yield: 8 servings.
   Mrs. Marjorie Duval
Khana Shahar Caldron No. 58, Springfield

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SMOOTHY (continued)

   From FAVORITE DESSERT BY CHICAGO HOME ECONOMISTS (American Home Economics Association, May 1949), pg. 130:

   _CHOCOLATE SMOOTHY_
1/2 cup milk
2/3 cup sugar
5 egg yolks, beaten
1 cup margarine or butter
1 cup confectioners' sugar
2 1/2 ounces (2 1/2 squares) chocolate, melted and cooled
5 egg whites
1 cup fine vanilla wafer or graham cracker crumbs
1.  Combine milk, sugar and beaten egg yolks.  Cook over low heat or over boiling water, stirring constantly, until thickened.  Cool.
2.  Cream together the margarine, confectioners' sugar and cooled chocolate and blend into cold custard mixture.
3.  Beat egg whites stiff.  Fold chocolate mixture into the egg whites.  Blend well.
4.  Sprinkle half of the crumbs over the bottom of an 8x8x2-inch pan.  Pour above mixture into pan and cover top with remaining crumbs.
5.  Chill in refrigerator for at least 12 hours.  Cut into 2-inch squares and serve with whipped cream.
   Yield: 16 small servings.

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SLUSH (continued)

   From FAVORITE RECIPES OF OHIO (Favorite Recipes, Montgomery, AL, 1964), pg. 13, col. 1:

_SLUSH_
Juice of 2 lemons and small amount grated
Juice of 2 lemons and small amount of grated rind
  (Twice?  Is that an error?--ed.)
Juice of 2 oranges and small amount of grated rind
3 med. overly ripe bananas, mashed
3/4 c. sugar
1 pt. ginger ale
   Mix well and freeze in refrigerator trays.  Take out of refrigerator; thaw once and beat well.  Refreeze in trays.  Set out 30 minutes before serving time to thaw to a slushy consistency.  Serve in sherbet or assorted style bone chine cups.  Serve with assorted crackers.  NOTE: May garnish with strawberries or raspberries.  Yield: 8-10 servings.
   Mrs. Warren J. Hartman
General Women's Coun. of WSWS, Trotwood