Nothing says kids in the kitchen like this article from 1975, some 47 years ago. Click on the image to make it larger and more readable.
Text from the above article:
by Ron Barthet
If elementary school students were asked to write a cookbook, what kind of gastronomical goodies and nutritional nightmares would they come up with? The answer to that question was supplied by students of Mrs. Melanie Edwards class at Mandeville Elementary School. Together they compiled a cookbook for parents as part of their holiday activities.
The following are excerpts from that cookbook.
Dondra Bettencourtt explained how to prepare macaroni: cook one pack a little while and put one pound of cheese in. And there it is.
John Cousin offered his recipe for rice and gravy: put everything that's good in a pot, and cook it three hours. Then you eat it all.
For Cream of Wheat, Amy Norton said to get a pot with a circle on the handle, then you put in four cups of Cream of Wheat and let it cook for 60 minutes.
This recipe for hamburgers came from Douglas McIntosh: the bun was freezed, so you put it in the oven. Cook any kind of meat (four pounds for one family) in the oven, and then you put on ketchup and mayonnaise. Yum, yum! That's all.
Hunter White gave this recipe for lemon pie: you have to get a pan and then you get four lemons and 25 spoonsful of milk and three cupsful of flour. And then you cook it ten hours.
Danielle Geoffrion gave these directions for meat loaf : you get a whole thing of peppers, one onion, three pounds of lamb meat, and one drop of ketchup. Cook it for ten hours.
Donna Stumpf offered this salty recipe cheeseburgers: mix ten pounds meat and five pounds of cheese. Cook on stove for ten minutes and put on one gallon of salt.
And this economical recipe for ravioli came from Laura Kimball: put five pounds of water in a pot. Stir it till its good and hot.
This personal recipe for red beans and rice was suggested by Sabrina Foret : put rice and about 40 beans in a bowl and cook it for one minute. Put seven pounds of salt and put it on the table. I don't like this anymore.
Sharyn Cost offered this recipe for potatoes: get four potatoes and put six salts on them. Put 'em in a pot on the stove and put in eight peppers. I'm gonna cook 'em nine minutes then put one cup of flour. Put one cherry on top.
This string bean recipe came from Lori Beaujeaux: put six beans into a pot with fire. Take 'em out and stack 'em in a plate and put in seven cups of salt.
This interesting recipe for meatballs and spaghetti came from Kenny Foil: you put two gallons of gravy and 12 pieces of ham and four potato chips in a pot and cook it all day. Then you eat it.
Heavy on the mayo was this recipe for hamburgers from James Earl Sandifer : pat 'em down and fry 'em. Take 'em out of the skillet and put 'em in two slices of bread with two cups mayonnaise.
One of the longest dishes to prepare came from Andy Simpson for gingerbread cookies: you just get dough and you flat it and push the gingerbread maker on it. Just cook it maybe 13 hours.
This recipe for candy apples came complete with a dental warning from Louis Martin: you get five caramels and take an apple and put the caramel in the pan and melt it it the oven and make it all gushy. Put a popsicle stick in the apple and put it in the caramel. Then put it in the freezer for five minutes. I bit this apple and knocked my loost tooth out.
One of the fastest recipes was for scrambled eggs by Stacy Smith: put one pound of butter in them and eat them.
The trick is in the pouring for this recipe for Spaghetti-o's by Vaughn Sollberger: you have to open the can, then you pour it in very gently. Then you turn the oven on, and it cooks about a whole hour. Take the pot and get a bowl and pour about 20 spoonsful in.
Fried chicken fans can try this recipe from Michael LaCour : put two spoons flour and one spoon salt in and put it in the oven for six hours. Then you take it out, I think.
For those who like pig, this recipe from Ronnie Palmer should be of interest: put plenty water in the pot and cook it. Put two peppers and one pail of salt.
And finally comes this. recipe for grilled cheese from Mark Sieverding: Put one scoop of butter in a pan, NO mayonnaise. Put butter in the sandwich and then as much cheese as covers the butter.
Cook it until it doesn't burn. I don't like it burnt.
Alas, students, who does like it burnt? Just make it heavy on the salt, cook it for ten hours or so, and we may all be eating out this holiday season.
