The Fourth Meal
What is the “fourth meal”? It is the meal that people eat for fun. For breakfast, lunch, and dinner you eat the things you think you should eat. But in between, you eat the things you like. In these segments you will find dozens of suggestions for satisfying, & delicious recipe and party ideas for casual lunches, after noon snacks, refreshments for children’s parties, last minute refreshments when guests drop in and that late night refrigerator raid. You will be surprise at how easy these recipes are and how little time they take to prepare.
TASTY AFTERNOON TREATS:
Brighten your child’s day with these simple and easy treats. Just a little extra thought on your part can make the plainest snack time into an adventure that will make memories that will last a life time.
Party Milk Shakes:
Blend milk, crushed fruit or fruit juice, chocolate, chocolate syrup or other flavoring. Add something special by placing an umbrella on top and a colored straw!
Tip: Let them spread their own by having sliced bread, butter, jelly, and peanut butter on the table. Children like to help themselves.
Strawberry Ice Cream Soda:
¼ cup crushed strawberries
1 t sugar (omit if using frozen strawberries)
Carbonated water
1 scoop strawberry or vanilla ice cream
Mix strawberries and sugar in tall glass. Fill glass 2/3 full with carbonated water. Add strawberry ice cream; stir vigorously. Fill to top with carbonated water.
Chocolate Ice Cream Soda:
Make the same as Strawberry Ice Cream Soda except use 3T chocolate syrup in place of strawberries, chocolate ice cream instead of strawberry.
Classic Milk Shakes
1 cup thoroughly chilled milk
Fruit, chocolate or other flavoring (see below)
Shake or beat milk with fruit or other flavoring (and ice cream if desired) until well blended. Serve cold, topped with whipped cream and sprinkled with nutmeg.
Banana Milk Shake:
Follow recipe above and add ½ banana., mashed
Orange Blossom Milk Shake:
Follow recipe above for Classic Milk Shakes and add 1 cup orange juice, 1/8 t almond flavoring and sugar to taste.
Strawberry Milk Shake:
Follow recipe above for Classic Milk Shakes and add 1/4 cup crushed and sweetened berries.
Chocolate Milk Shake:
Follow recipe above for Classic Milk Shakes and add 1 ½ -2 T Chocolate Syrup.
Frosted Chocolate:
Follow recipe above for Classic Milk Shakes and beat a small spoonful of ice cream into each Chocolate Milk Shake.
Chocolate Malted Milk:
Follow recipe above for Classic Milk Shakes and beat 1 T malted milk powder into each Chocolate Milk Shake.
Chocolate Banana Pops
Peel bananas. Spear with wooden skewer, dip in melted milk chocolate (chocolate chips work fine). Place in the freezer on wax paper, chill until chocolate is firm.
Cake Pops
Put frosted cake square on end of wooden skewer. Dip in melted chocolate, almond bark, or different flavored candy melts. Freeze on wax paper until the outer shell is firm. Arrange several in a flower holder in the center of a large, chilled (freezer) serving platter, with balls of ice-cream all around.
Ice Cream Pops
Make up balls of Ice-cream, insert wooden skewers or craft sticks. Refreeze ice cream with sticks. Dip in melted chocolate. When chocolate is partially set, roll in chopped nuts or re-dip in melted chocolate.
Shaped Cup Cakes:
Many cup cake pans are available in a variety of shapes these days. Make a special batch of cupcakes for your child using cake pans from special holidays such as hearts from Valentine’s day. Showing your love for them by dipping them in melted chocolate or candy melts first then decorating the top with a special note in icing. (You can put the frosting in a small zip plastic bag and cut the very tip of one of the corners, be sure to cut off very little in order to control the flow better while writing.)
Refreshments In Bed:
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 and add a special syrup like strawberry or banana.
Color Magic:
Colored applesauce is much more tempting to kids than the traditional brown. You can buy blended applesauce’s or just add a drop of food coloring to the serving.
Multi-colored tiny candies in bright designs make applesauce a new treat as well.
Colored milk or lemonade:
A glass of colored milk or lemonade can often win a child over 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.
THE FOURTH MEAL: ENTERTAINING TEENS
Keep it simple; make it healthy and hearty and a quick fix. With a few combinations that live up to these standards, you are set for entertaining any number of teens at any time!
BROWNIES A LA MODE:
BROWNIES
2sq. Unsweetened chocolate
1/3 cup shortening
1 cup sugar
2 eggs
¾ cup sifted all purpose flour
½ t baking powder
½ t salt
½ cup broken nuts
Heat oven to 350 degrees. Melt chocolate and shortening together in double boiler over hot water. Remove from heat and beat in sugar and eggs. Sift and beat flour, baking powder and salt. Mix in nuts. Spread in well greased 9” pie pan. Bake for 30-35 minutes. Allow to cool slightly before cutting into pie shaped wedges. Top each piece with peppermint ice cream and glossy chocolate sauce. (see recipe below)
GLOSSY CHOCOLATE SAUCE
2sq. Unsweetened chocolate (2oz)
1 cup light corn syrup
½ t vanilla
1 T butter
Melt chocolate in corn syrup over low heat. Remove from heat and stir in vanilla and butter. Makes 1 cup
CHOCOLATE CHIP COOKIES:
¼ cup soft butter
¾ cup brown sugar (packed)
1 egg
1 1/3 cups baking mix (bisquick, etc.)
½ cup chopped nuts
6 oz of chocolate chips
Heat oven to 375 degrees. Mix butter, brown sugar and egg thoroughly. Stir in remaining ingredients. Drop with teaspoon 2” apart on an ungreased baking pan. Bake 10-12 minutes until lightly browned. Makes 2 dozen. Chocolate Drop Cookies: Use granulated sugar instead of the brown and omit chocolate chips. Blend in 2 squares of melted, unsweetened chocolate. Do not over bake! Coconut Orange Drops: Omit chocolate chips, blend in 1 cup shredded coconut and 1 T grated orange rind. Do not over bake!
PEANUT BUTTER COOKIES
1 cup peanut butter
¼ cup soft butter or shortening
1 cup granulated or brown sugar(packed)
½ cup boiling water
2 cups baking mix (bisquick, etc)
Heat oven to 400 degrees. Mix peanut butter, butter, sugar and boiling water. Blend with mixer or spoon until smooth. Stir in baking mix. Drop with a teaspoon on a lightly greased baking sheet; flatten with greased glass or press with fork (that’s been dipped in flour). Bake 8-10 minutes until set but not hard. Makes about 5 dozen. Double Peanut Cookies: Add 1 cup halved salted peanuts to peanut butter mixture before the baking mix. Flatten by pressing with floured fingers.
GRILLED CHEESE
Put your favorite cheese slices (Swiss, American, Colby, Pepper Jack, Provolone, Etc.) between 2 slices of your favorite bread (Wheat, White, Rye, Sourdough, Italian, Etc.) Butter the outside of both bread slices generously. You can make these up ahead of time, separate the sandwiches with wax paper and put in a sealable container into the fridge. In a heavy skillet or an electric griddle, brown sandwiches lightly on both sides until cheese begins to melt.
JUICY HAMBURGERS
A pound of ground beef can make 4 thick patties or 8 thin ones. When preparing the patties ahead of time you can place wax paper between the patties and wrap loosely for same day or next day usage. You can freeze the patties as well and can be stored in freezer paper or plastic freezer-ware and are good for 3 months. How to make a juicy burger:
1 lb ground beef
1t salt
¼ t pepper
2 T chopped onion
½ cup water or milk
Accent seasoning
Worcestershire sauce
Horse-radish or mustard
Toss all ingredients together lightly with a fork. Divide and form into patties. Handle as little as possible. (I use my Tupperware patty maker). Pan Fried: Fry in small amount of hot fat in skillet or with out fat in an electric griddle. 12 minutes for medium and 15 for well done. Turn once but do not flatten, it presses out all those wonderful juices! Quick Barbecued: Broil, turning once. Spread with ketchup or chili sauce after turning and continue to broil until done. Cheeseburgers: When the second side is half broiled, top with a thin slice of cheese. Broil until cheese melts. California Style: Top cooked burger in the bun with tomato, onion, lettuce, mayo and a slice of Avocado.
TUNA BURGERS:
6 hamburger buns
7oz tuna
1 cup celery, chopped
½ cup diced American cheese (or your favorite cheese)
½ cup chopped ripe (black) olives
¼ cup mayo
1 small onion, minced
Mix all ingredients together (except buns). Salt and pepper for taste. Open buns, butter and sprinkle with paprika. Fill buns with tuna mixture. Wrap sandwiches in foil. Just before serving, heat sandwiches in the oven at 350 on a baking sheet for 15-20 minutes. Makes 6 servings.
HOME MADE CORN DOGS
1 cup baking mix (bisquick, etc.)
2 T yellow corn meal
¼ t paprika
½ t dry mustard
1/8 t cayenne
1 egg
½ cup milk
8-10 hotdogs
Heat shortening or oil to 375 degrees. Mix baking mix, corn meal and seasoning together. Stir in egg and milk until well blended. Dip hot dogs into batter. Fry until golden brown, 2-3 minutes. Push wooden skewer on the end.
OPEN FACED SHRIMP SNACKERS
English muffin half, split and toasted on the bottom
Tomato slice
Cheese slice
4-5 small shrimp (salad shrimp can be used as well)
2 slices of partially cooked bacon
Green olives
Butter untoasted side of muffin half. Place on it (in this order): tomato, cheese, shrimp and bacon. Keep in the fridge until just before serving. Place in broiler until bacon is crisp and cheese is melted. Put 3 olive topped tooth picks in the sandwich to stabilize shrimp/bacon. Serve hot with mayo.
DEVILISH DIP:
Mix 4 T deviled ham, 4 T horse-radish, 2 T minced chives, 1 T grated onion, and 1 cup of cream (whipped stiff). Place bowl in center of platter. Surround with chips or crackers.
FLOATS:
Place scoop of ice cream (vanilla is preferred, but experiment for your own specialty float) in bottom of a tall glass. Fill with root beer, or your favorite soda.
ICE CUBE FRUIT PUNCH:
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 fruit and mint leaves.
BUTTERED OR CHEESE KIX CEREAL SNACK
Melt in a heavy skillet, 5 T butter. Remove from heat. Stir in 5 T grated parmesan cheese, for cheese Kix. Add ¼ box (4 cups) Kix cereal. Sprinkle with salt and stir well.
SEGMENT #2
THE FOURTH MEAL: SNACKS AND TREATS FOR EASY ENTERTAINING
HAM AND CHEESE TOASTED SANDWICHES
8 slices of buttered bread; 4 slices of cooked/broiled ham (fat removed); 4 slices of Swiss cheese (or your favorite cheese) and ½ cup of softened butter. Make 4 sandwiches from the buttered bread, ham & cheese. Spread the outside of the sandwiches with butter. Cut in half. Brown slowly on both sides using a skillet or an electric grill. Serve immediately.
YEAR ROUND SHORTCAKE
Spread sweetened whipped cream (1 cup chilled heavy cream & ¼ cup sifted confectioners’ sugar; beat cream until stiff in a deep, chilled bowl, with chilled beaters and fold in the sugar) between and on top of layers of yellow cake (or what ever you prefer) and top with fresh, frozen, or canned berries.
SHRIMP ON CRAB BOATS
Hollow out long, crusty rolls (saving the crumbs for the topping and future stuffing’s and meat loaves). Spread with softened butter and fill with shrimp or Crabmeat salad. Seafood Salad: 5oz can of shrimp or ¾ lb. of fresh shrimp (crabmeat, tuna, salmon or lobster); 1 cup sliced celery; 2 hard-cooked eggs, chopped; 1 T lemon juice and ½ cup of mayonnaise. Combine cleaned and cooked shrimp, celery, egg and lemon juice. Chill Before serving, fold in mayonnaise. Makes 2 servings.
CHOCOLATE ICE CREAM
1 pt. heavy cream, whipped; 1 cup prepared chocolate sauce (or canned). Blend sauce into cream. Freeze 1-2 hours. Makes 4-6 servings. CHOCOLATE SAUCE: 2 sq. unsweetened chocolate (2 oz); 1 cup light corn syrup; ½ t of vanilla and 1 T butter. Melt chocolate in corn syrup over low heat. Remove from heat, stir in vanilla and butter. Makes 1 cup of sauce.
FRUIT-CUBE PUNCH
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 and/or fruit.
QUAILS (SPLIT HOTDOGS OR COOKED SAUSAGES)
Split frankfurters lengthwise almost through. Place ¼” stick of sharp cheese in each. Wrap each spirally with a strip of bacon, fastening with a toothpick at each end. Starting with the split side down, broil until bacon is crisp.
QUICK BAKED BEANS
3-4 pieces of crisply cooked bacon or small leftover ham bone or fried salt pork; 19 oz can of baked beans; 1 T white vinegar; 1 T ketchup; ¼ t dry mustard; 1 medium onion, sliced. Heat oven to 350 degrees. Mix all ingredients in a 1 qt casserole dish. Bake for about 1 hour. Serves 4.
AWESOME POTATO SALAD
4 cups of cubed, cooked potatoes; clear French dressing (or ¼ cup salad oil and 2 T white vinegar, mixed well); 4 (reserve 1 for topping) hard cooked eggs, chopped; 1 cup of celery, diced; 2-3T chopped onion; ½ cup salad dressing or Sour Cream Dressing (add ½ cup of sour cream to 1 cup mayonnaise; season with salt/pepper to taste). Marinate potatoes in dressing for 1-2 hours. Add remaining ingredients; season with salt and pepper. Serve in a lettuce-lined bowl; garnish with 1 hard cooked egg (sliced) , fresh parsley and pimiento or sweet pickles. Variations: add 3 T chopped green pepper, pimiento or sweet pickle. Or add ¼ cup grated carrots, sliced radishes or diced cucumber. TIP: Potatoes have better flavor if cooked in skins or baked. Cut potatoes while warm, not cold. Marinating potatoes improves flavor.
AMERICAN PIZZA
2 cups of baking mix (such as Bisquick); ½ cup water; ½ cup grated Parmesan cheese; 1 ½-2 cups of well-drained cooked tomatoes, cut into small pieces; ½ lb mozzarella cheese, shredded or cut into small pieces; 1 cup chopped salami (or 2oz can of anchovies, chopped or 1 can sardines, chopped); pepper; 2 T cooking oil (salad oil); ½ a medium onion, grated. Heat oven to 425 degrees. Mix baking mix and water; knead for about a minute on a lightly floured surface. Roll out into a ¼” thick circle. Place on a baking sheet. Pinch edge of dough to make a slight rim. Place remaining ingredients on dough in the order listed above. Bake for 20-25 minutes. Serves 4-6
CAVATZONE
1 lb ground lean pork; ½ cup chopped onion; ¼ cup grated parmesan cheese; ½ cup grated Swiss cheese; 1 large egg, beaten; ¼ t Tabasco sauce; 1 ½ t salt; 2 T minced parsley; mayonnaise biscuit dough (see recipe below). Heat oven to 400 degrees. Cook pork and onion over low heat until no longer pink. (Do not brown, stir with a fork to break up/crumble as it cooks.) Cool. Mix rest of ingredients. Make mayonnaise biscuit dough: (add 2/3 cup milk & ¼ cup mayonnaise to 2 cups baking mix. Mix well with fork.) Spread half of the biscuit dough in a well greased square pan, (8x8x2”). Spread meat mixture over dough. With fingers, spread rest of dough over mixture. The top will even out during baking. Brush top with beaten egg yolk to give a crusty glaze. Bake 25-30 minutes. Cut in slices about ½” thick and serve hot or cold.
DENVER OR WESTERN SANDWICH
For each sandwich: 1 egg, beaten; 1T minced onion; 1T minced green pepper; 2T minced, cooked ham; 2T milk; salt and pepper. Combine ingredients; drop by spoonfuls into hot fat in a large skillet or on a greased griddle/grill. Make shape of bread slice. Turn when set and golden brown on one side; cook second side. Serve between buttered slices of bread or toast.
FLAMING PEACHES
Sprinkle brown sugar in hollow of peach halves in baking dish. Dot with butter. Broil slowly until sugar crusts. Center each with sugar lump soaked 15-20 minutes in lemon extract; light lumps and bring to table flaming. Serve with ice cold soft custard sauce. SOFT CUSTARD SAUCE: 4 egg yolks or 2 whole eggs; ¼ cup sugar; ¼ t salt; 1 ½ cups milk, scalded; 1 t vanilla. Beat egg yolks or eggs in top of double broiler. Blend in sugar, salt and scalded milk. Cook over simmering water, stirring constantly, until mixture coats spoon. Cool quickly. Blend in vanilla. To save time, use vanilla pudding mix for soft custard. And by using 1 ½ times as much milk as recipe on package calls for, you can make a creamy custard sauce in no time. Bonus tip: Hidden fruit: Pour chilled soft custard over chilled berries or fruit such as cut up grapes, oranges, bananas, and peaches.
HASH HATS
Chill a can of corned beef hash. Open both ends and push out. Cut into 4 rounds. Broil 3” from heat for about 7 minutes. Turn; spread thinly with horse-radish; top with tomato slice. Sprinkle with seasoning and grated cheese. Broil 5 minutes, until cheese is bubbly. Serves 4
SOUTHERN BURGERS
1 lb ground beef; 1 med. Onion, diced; 3 T ketchup; 3 T prepared mustard; 10 ½ oz can chicken gumbo soup. Brown beef and onion in a little hot fat. Stir in ketchup, mustard and soup. Simmer until mixture has thickened a little, about 15 minutes. Spoon over toasted split buns. Serves 6
SAUCY SANDWICH ROLLS
12 hot dog buns; 1 lb of hot dogs, chopped or sliced; 1 medium onion, finely chopped; 3 T hot bacon fat; ¼ cup all purpose flour; ¾ t salt; dash of pepper; ½ t each dry mustard and Worcestershire sauce; ½ cup each of ketchup and water; 1 cup chopped celery; ½ cup grated cheese. Brown hotdogs and onion in fat. Remove from heat. Blend in rest of ingredients except for the cheese. Cook until celery is tender, about 5 minutes. Add cheese; heat until cheese melts; remove from heat. Remove some of the soft centers from buns. Fill pockets with mixture. Wrap in foil or heavy wax paper, twisting ends slightly. Just before serving, heat in shallow baking pan in a 350 degree oven for about 10-15 minutes. Makes 12 rolls.
CHINESE CHICKEN GOULASH
½ cup butter or chicken fat; 1 small onion, sliced; 1 cup fresh or 4oz can mushrooms; 2 cups chicken broth (or 2-3 chicken bouillon cubes dissolved in 2 cups of hot water); 1 cup washed, uncooked rice; 1 green pepper, cut into thin strips; ½ cup diced celery; 2 cups cut-up, cooked chicken (or 2, 6oz cans of cooked chicken); ¼ cup rich milk; salt and pepper to taste. 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 for 10 minutes. Add rest of ingredients, cover and cook 10-15 minutes more. Serves 6
CHINESE ALMOND CAKES
1 cup sifted all-purpose flour; ¼ cup shortening and ¼ cup butter; ½ t salt; ¼ cup plus 2 T sugar; ½ t almond extract or vanilla; 1 egg yolk; 1 T water; ¼ cup blanched almonds. Place flour in bowl. Cut in shortening and butter, finely. Use hands to work in salt, sugar and flavoring. Shape in long roll, 1” in diameter, and wrap in waxed paper. Chill about 1 hour. Heat oven to 400 degrees. Cut roll into ¼” slices. Place 1” apart on lightly greased baking sheet. Brush each slice with mixture of egg yolk and water. Press ½ blanched almond into top of each. Bake until light golden brown, 8-10 minutes. Makes about 2 dozen cakes.
BACON & TOMATO SANDWICH
Toast bread on one side; toast lightly on other side; spread half the slices with soft butter and mayonnaise. Top with thick tomato slices and 2 slices bacon, fried until almost crispy. Add leaf lettuce. Place second slice of toast on top. Secure with toothpicks.
BROILED BACON & TOMATO SANDWICH
Toast bread on one side and lightly on the second side. Butter second side and top with thick tomato slices. Place 2 slices of bacon, fried until almost crispy, on each sandwich. Top with thin slice of cheese. Broil 5” from heat until cheese melts.
CRUMBLED HAMBURGER
½ cup chopped onion; 2T fat; 1 lb ground beef; 2T flour; 6 T ketchup; 1T prepared mustard; ½ t salt; ¼ t pepper; 1 cup sour cream; 8 hamburger buns. Brown onion in fat. Add ground beef and brown. Mix in remaining ingredients, except for the buns; simmer 5-10 minutes. Serve hot on toasted split buns. Serves 8
BROILED CRABMEAT BUNS
6 hamburger buns; 6 ½ oz can crabmeat, flaked; ¼ cup mayonnaise; 1 t Worcestershire sauce; ¼ cup diced celery; 1 dill pickle, diced; 6 thin slices of cheese. Split and butter buns. Toast on split side. Mix remaining ingredients (except cheese); spoon onto lower half of buns; top with cheese slices. Broil 5” from heat until cheese melts. Place top on each bun. Serves 6. This same mixture can be used on toast rounds with smaller pieces of cheese on top.
HAM FILLED ROLLS
½ lb cheddar type cheese; ½ lb minced ham; 2 sweet pickles; 1 t grated onion; 2 T mayonnaise or salad dressing; 8-10 buns, split and buttered. Heat oven to 350 degrees. Put cheese, ham and pickles through food chopper. Add onion and mayonnaise. Spread between bun sections. Place on baking sheet; heat in oven 15 minutes. Serves 8-10
TOASTED BACON & CHEESE SANDWICHES
4 slices of bread; 8 slices of bacon; 1 egg, slightly beaten; ¾ cup grated cheese; ¼ t paprika; ½ t Worcestershire sauce. Place bread and bacon on broiler rack. Toast bread on one side. Broil bacon until crisp. Combine remaining ingredients; spread over un-toasted side of bread. Broil until cheese melts. Serve with 2 strips of bacon on each slice. Serves 4.
SURE FIRE SPECIAL
Slices of cold roast beef, Bermuda onion and 2 or 3 anchovy fillets between whole wheat or light rye bread slices.
PUFFY CHEESE SLICES
½ lb cheddar-type cheese; 1 egg, slightly beaten; ½ t each dry mustard and salt; 6 slices of bread, toasted on one side. Cut up cheese; blend in egg and seasoning. Spread on un-toasted side of bread. Broil 3” from heat, until cheese bubbles. Serve with slice of tomato, if desired.
FRUIT AMBROSIA
Make it with almost any fruit you have on hand. Sprinkle fruit (such as cut up orange slices, bananas and apples or pineapple) with confectioners’ sugar. Chill. To dress up, top with plain or toasted shredded coconut, salted peanuts or maraschino cherries just before serving.
