Since its inception in 1969, Sesame Street has been hearty seed for fertile young minds.
From phonics and mathematics to Spanish and music appreciation, I personally owe that program a huge debt.
High up on the itemized receipt for that debt, I include “The Sesame Street Cookbook,” published in 1971 by Pat Tornborg.
This fine cookbook — my first — introduced me to such approachable delights as Mr. Snuffle-upagus' “Snuffle-Loaf in a Spaghetti Nest” and “Twiddle-Burgers” as well as culinary experiments, such as Oscar’s “Sardine and Orange Salad” and the Amazing Mumford’s “A La Peanut Butter Soup.”
Thanks to $30,000 in culinary school debt, I now recognize the genius of the latter two, which were a bit intimidating when I first plowed through this book at the tender age of five.
The front and back pages introduce children to kitchen equipment and the importance of post-project clean-up. The 45 colorful pages within are colorful, entertaining and educational (on many fronts) and the recipes are simple, well-written and, for the most part, yummy.
I’ll post one of my favorites, which is definately qualifies as yummy, but unfortunately has more sugar than many parents would dream of allowing their children these days.
Rubber Duckie Floats (To Serve Two)
What you need:
1 pint of lemon sherbet
1/2 cup of crushed pineapple, drained (save the juice)
1 tablespoon of pineapple juice from the can
1 small bottle of ginger ale
2 whole pineapple rings
What you do:
Put 2 scoops of sherbet, the crushed pineapple, and 1 tablespoon of pineapple juice in a bowl. Mix them with an eggbeater. Pour the mixture into 2 tall soda glasses, and put 1 whole scoop of sherbet in each glass. Pour the ginger ale slowly into the glasses until the sodas become sudsy. Don’t let the suds overflow. Hang a pineapple ring on each glass, and sserve the floats with a straw and a spoon.