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Can yet, believe this past spring? I have never seen such fouled up weather.... not just here in Iowa, but over, most of the states....hmmm, wonder if someone is trying to tell us something. Speaking of being fouled up, did you know, that in San Francisco you are not permitted to carry a basket suspended from a pole? In Alabama, it is illegal to buy a sack if peanut, after sunset The law requires that everyone in Barre, Vermont must take, bath on Saturday night. It's against the law to wear roller skates in a public restroom in Portland, Oregon. Last, but, it least, Washington, D C taxis must be equipped with a broom and shovel (at least that one makes sense) Have fun with this the latest edition of the bulletin.
CHEESY MACARONI LAMB CASSEROLE
2 pounds ground lamb
1 medium onion, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
½ cup water
1 teaspoon salt
1½ Italian Seasoning
½ teaspoon pepper
1 pound macaroni
¼ cup butter or oleo
½ cup Parmesan cheese
4 eggs, beaten
Sauce
½ cup oleo or butter
6 tablespoons floor
4 cups warm took
½ teaspoon Italian Seasoning
Brown the first three ingredients, drain off excess grease Add the next four ingredients. Simmer on low. Cook the macaroni and drain. Rinse with cold water. Add the remaining ingredients to the macaroni, and set aside. Make white from the sauce ingredients. Place half of the macaroni mixture in a 9 X 13 inch casserole. Top with the meat mixture; top with the remaining macaroni, and place the white sauce on top Bake at 350° for 60 minutes.
COMPANY CASSEROLE
1 (8 ounce) package noodles
1½ pounds ground chuck
2 tablespoons butter
1 teaspoon salt and pepper to taste
¾ cup grated cheddar cheese
1 can tomatoes (regular size)
1 cup cottage cheese
1 small can tomato paste
sprinkle of onion flakes
¼ teaspoon garlic salt
1 cup sour cream
dash red pepper
dash oregano
Cook the noodles, drain and rinse with cold water. Melt the butter. Add the meat and brown. Add seasonings, tomatoes, and tomato paste, simmer for 5 minutes. Combine cottage cheese, sour cream, onions and noodles Add the meat sauce and place in a 9 x 13 inch dish. Top with cheese and bake at 350° for 30 minutes.
ASPARAGUS CHEESE CASSEROLE FOR MICROWAVE
2 (14½ once) cans, cut, well
drained asparagus
¼ teaspoon salt
1/8 teaspoon pepper
2 hand cooked eggs, sliced
1 (4 ounce) can mushrooms, drained
1 (10½ ounce) can cheddar
cheese soup
5 crashed soda crackers
2 ounces slivered almonds
½ cup cheddar cheese
pinch paprika
Place half of asparagus in 1½ quart casserole. Sprinkle with half of salt and pepper. Top with half of egg slices. Add half of mushrooms. Beat cheese soup with fork. Spoon half of mushrooms. Top with half of crackers. Sprinkle almonds over all. Repeat layers. Microwave 8 10 minutes at 70 percent power. Should be hot and bubbly. Top with cheese and paprika. Microwave at 50 percent power 4-6 minutes until cheese melts. Let set covered 10 minutes. 3-4 servings.
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CRANBERRY/SAUCED MEAT BALLS
2 pounds lean, ground beef
2 tablespoons soy sauce
2 tablespoons minced onion
2 eggs, beaten
1/3 cup parsley flakes
2 teaspoons garlic powder
2 cups bran flakes, crushed
2 teaspoons salt
¼ teaspoon pepper
SAUCE:
1 (16 ounce) can jellied cranberry
sauce
1 (12 ounce) bottle chili sauce
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
Combine all the ingredients in the first mixture and mix well. Shape into 1 inch balls Place closely together, in a single layer, in 13 x 9 x 2 inch pan. Combine the sauce ingredients in a small saucepan. Over medium heat, stir in the cranberries until dissolved Pour over meat balls and bake at 350° for 45 minutes
SCALLOPED CHICKEN
1 small onion
¾ cup finely chopped celery
1 cup water
3 cups chicken or turkey
10-12 slices of bread broken into
small pieces
1 egg
1 cup cream of chicken soup
1½ cups chicken broth
½ teaspoon salt
dash pepper
1½ teaspoons ground sage
(more or less to taste)
Cook the onion and celery in enough water to cover until tender. Add the chicken, bread, egg, soup, broth, seasonings and mix well. Pour into a 9 x I3 inch pan. Bake at 350° for 60 minutes.
4-H DINNER
1 pound ground beef
½ pound sausage
canned tomatoes or tomato juice
Place in layers:
sliced, raw potatoes
sliced, raw carrots
raw rice (not minute rice)
Top with hamburger/sausage mixture and top with sliced onions. Pour the tomatoes or juice over all. Salt and pepper to taste Bake at 350° for 2 hours in a covered casserole.
MOCK SWISS STEAK
1¼ cups bread crumbs soaked
in 1 cup milk
3 pounds ground chuck
1 medium onion, diced fine
salt and pepper to taste
Mix well and pat into a 9 inch x 13 inch pan. Refrigerate overnight. The next day, cut into squares and roll in flour. Brown in fat and place in baking dish. Mix 1 can of mushroom soup or 1 can cream of celery soup and ½ can of milk. Pour over the meat and bake for 60 minutes at 350°.
PEPSI POT ROAST
3-4 pound pot roast
1 (16 ounce) bottle Pepsi
1 can mushroom soup
1 package Lipton Dry Onion Soup
mix
Spread the can of soup over the roast. Sprinkle the dry onion soup over the top. Pour the Pepsi over the top. Cover the pan tightly. Place in a 325° oven for 3½-4 hours or 250° for 6-8 hours.
POTATO CASSEROLE
1 can potato soup
1 can cream of celery soup
1 pint sour cream
1 cup diced, sharp cheddar cheese
1 red onion, chopped fine
1 (33 ounce) package of frozen
hash browns (do not thaw)
salt and pepper to taste
Mix all ingredients together in a 3 quart casserole. Sprinkle with paprika and bake 1½ hours at 350°.
FOUR CANS AND A BOTTLE
1 can Chicken A'la King
1 small can boned chicken
1 can sliced mushrooms
1 can macaroni and cheese
1 small bottle stuffed olives,
chopped
Mix well Place in greased 1½ quart casserole. Bake at 325° for 30 minutes.
DRUNK DOGS
1 pound German wieners, cut in pieces
½ can beer
½ cup ketchup
½ cup barbecue sauce
½ cup brown sugar
Place wieners in sauce pan Add ingredients Simmer 45 minutes to 1 hour
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SWEET AND SOUR SHRIMP
3 Premium green onions or 1 small
onion, sliced
2 stalks celery sliced
2 tablespoons butter or margarine
¼ cup sugar
3 tablespoons corn starch
3 cup, (12ounce) uncooked or cooked
shrimp
½ teaspoon ground ginger
1 teaspoon paprika
1½ cups (13¼ ounce)
can undrained pineapple, tidbit,
2 tablespoons soy sauce
¼ cup vinegar
1 green pepper, cut into strips
1 large tomato, cut into small
pieces
Cook the onion and celery in butter until limp. Stir in the sugar, corn starch, ginger and paprika. Add the pineapple, soy sauce, vinegar and shrimp. Mix well and bring to a boil; cover. Simmer 10 minutes until the shrimp are firm and pink (stir occasionally). Add the green pepper, and cook 3 minutes more. Stir in the tomatoes and cook until heated through. Serve on rice.
NEVER FAIL EGG NOODLES
2 egg yolks OR 1 whole egg
¼ teaspoon salt
1 teaspoon butter or margarine
2 tablespoon cream or canned milk
¼ teaspoon baking powder
Mix together and add enough flour to make dough. Roll thin, cut and cook (Do not need to be dried.)
BEETS AND PINEAPPLE
2 tablespoons brown sugar
1 tablespoon corn starch
¼ teaspoon salt
9 (ounce) can (1 cup) pineapple
tidbits
1 tablespoon butter or margarine
1 tablespoon lemon juice
1 ( pound) can (2 cups) drained
sliced beets
Combine the first three ingredients in a saucepan. Stir in the pineapple with the syrup. Cook, stirring constantly, until mixture thickens and bubbles. Add the butter lemon juice and drained beets. Heat through for 5 minutes. Serves 5.
ONION POTATO BAKE
½ cup butter or softened
1 envelope Lipton Dry Onion Soup
mix
5-6 baking potatoes, scrubbed
Cut each potato into four lengthwise slices. Blend butter and soup mix. Place mixture on potatoes and stick back together. Place on foil Cook on grill (medium beat) 35-40 minutes.
SALMON CHOWDER
3 tablespoons margarine
½ cup celery, chopped
½ cup onion, chopped
½ cup green pepper, chopped
1 clove garlic, minced
1 cup diced potatoes
1 cup carrots, shredded
2 cups chicken broth
salt (optional)
½ teaspoon pepper
½ teaspoon dill weed
1 can cream style corn
1 cup cooked, flaked salmon
1 large can evaporated milk
Sauté first 5 ingredients. Add potatoes and carrots. Simmer 20 minutes. Add remaining ingredients. Heat through. DO NOT BOIL
HAMBURGER SOUP
(Lo Cal)
1½ pounds ground beef, browned
and drained well
15½ ounce can beef broth
1 pint tomato juice
1 pint canned tomatoes
2 cups potatoes, scrubbed and cut
into chunks
2 cups carrots scrubbed and cut
in chunks
1 pint green beans
½ cup green pepper, diced
1 cup shredded cabbage
Place in Crockpot on low for all day.
EGG PLANT SOUP
1 tablespoon fat
1 large egg plant, diced
2 large tomatoes, quartered
3 small cans sliced mushrooms
1 cup beef stock
2 cups boiling water
1 teaspoon minced parsley
¼ teaspoon salt
¼ teaspoon sugar
dash cayenne pepper
Melt the fat and sauté the vegetables. Remove and place in a pan. Add the remaining ingredients and boil. Simmer for 45 minutes.
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JIFFY HAMBURGER BUNS
4½-5 cups flour
2 packages tiny yeast
1 cup milk
¾ cup water
½ cup oil
¼ cup sugar
1 tablespoon salt
Stir together 2 cup, door and the yeast. Heat the milk, water, oil, sugar and salt until very warm (120° 130°). Add the liquid all at once to the flour and yeast mix. Beat until smooth (3 minutes) on medium speed (or 300 strokes by hand.) Add additional flour to make a soft dough. Mix well and let rest 10 minutes. Roll out on a well floured surface to ½ inch thick. Cut with a 3 inch cutter. Place on well greased baking sheet. Let rise in a warm place until doubled. Bake in pre heated over 425° for 12-15 minutes.
COUNTRY FRESH BISCUITS
3 cups flour
4 tablespoons dry milk
2 tablespoons double acting baking
powder
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cream of tartar
1 cup shortening
¾ cup or more water
Preheat oven 400°. Mix all the ingredients except the shortening and water. Mix well. Cut the shortening into the flour mixture (until the mixture is crumbly.) Add the water and knead on a floured surface until smooth. Roll out to ¾ inch thickness and cut with a 2½ inch cutter Bake for 20-25 minutes. Makes 2 dozen.
GERMAN BLACK BREAD
2½ cups warm water
4 cups white flour
1 tablespoon sugar
1 cake yeast
2 cups rye meal
¼ cup molasses syrup
1 tablespoon salt
2 tablespoons vinegar
Add yeast, sugar, salt, vinegar, molasses (or syrup) and rye meal to warm water Set side for 30 minutes. Add 1 tablespoon melted and cooled shortening or land. Add 4 cups white flour or enough until the dough is not sticky while kneading. Rub shortening on lard over the dough and place in a greased bowl. Let rise until doubled in size. Form into 2 loaf pans and let rise for 45 minutes. Bake one hour at 375°
HOT CROSS MUFFINS
1 2/3 cups flour
2/3 cup sugar
2 teaspoons baking powder
¾ teaspoon cinnamon
½ teaspoon salt
1 egg
1/3 cup salad oil
2/3 cup undiluted evaporated milk
¾ cup raisins
¼ cup sifted powdered sugar
1½ teaspoons evaporated
milk
Sift first 5 ingredients in medium size bowl. Make well in center of mixture Beat together egg, oil 2/3 cup evaporated milk, and pour into well. Stir until just moistened, using wooden spoon. Stir in raisins. Spoon into buttered muffin tins (2/3 full ) Bake 400° 20 minutes. Remove from tins and cool 5 minutes. Combine remaining evaporated milk and powdered sugar. Drizzle over muffins to form cross. (Makes 1 dozen.)
TWICE BLESSED CINNAMON ROLLS
1 package regular yellow cake mix
5½ cups flour
3 packages dried yeast
2½ cups warm water
Mix the flour and cake mix together. Combine the warm water and yeast and add to the dry mixture. Mix well by hand. Place in a large greased bowl, turning once and cover. Let rise until doubled (1½ hours.) Roll out on a lightly floured board, 8 inches wide and 30 inches long. Melt one stick margarine or butter and brush on the dough. Mix 1 cup sugar with 3 teaspoons cinnamon and sprinkle over the dough (Raisins are optional.) Roll tip and cut into 30 pieces (each one inch wide ) Place in a greased pan. Let rise until doubled in size (about 45 minutes) Bake at 350° for 20-25 minutes. Frost.
GRUFFINS
¾ cup all purpose flour
¾ cup whole wheat floor
½ teaspoon salt
3-4 teaspoons baking powder
1 heaping cup of granola mix
½ cup brown sugar
2 eggs
1 cup milk
1/3 cup vegetable oil
In, large bowl, combine all the dry ingredients, small bowl, combine egg, milk and oil. Add to the dry ingredients, and stir until Just moistened. Fill muffin tins 2/3 full. Bake for 15-20 minutes at 400° golden brown. Makes 12-18
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HOPPING BUNNY
1 package active dry yeast
¼ cup water
1 cup milk, scalded
1/3 cup sugar
½ cup shortening
1 teaspoon salt
5-5½ cups sifted, all purpose
flour
2 eggs, beaten
¼ cup orange juice
2 tablespoons grated orange peel
sugar glaze
Softer the yeast in warm water.
Combine the next four ingredients. Cool to
lukewarm. Stir in 2 cups flour
and beat well. Add the eggs and beat well. Stir in
the yeast, add orange juice, peel
and the remaining flour. (Will make a soft
dough. ) Turn out on a lightly
floured surface and knead until smooth and elastic
(about 5-10 minutes) Place the
dough in a lightly greased bowl and rotate to
grease all sides. Cover and let
rise until doubled (2 hours.) Punch down and let
rest 10 minutes. On a lightly floured
surface, roll the dough into a rectangle ½
inch thick. Cut 14 inch strips,
½ inch wide. On lightly greased baking sheet, lap
one end of the strip over the other
to form a loop. Twist the loop over the top
and let some of the dough hang
over each side to make ears. Roll a small ball of
dough for the tail. Attach to the
bottom of the loop. Let rise to double in size
(45 minutes) Bake at 375° for
12-15 minutes. Frost while warm.
Sugar glaze
2 cups sifted powdered sugar
¼ cup hot water
1 teaspoon butter or margarine
Mix together.
NUT LOAF
2 cups finely ground nuts, sunflower
seeds, almonds, walnut, cashews,
etc.
1 medium onion, finely chopped
3 cloves garlic, finely chopped
3 ribs celery, finely chopped
2 eggs, lightly beaten
¾ cup wheat germ
3 tablespoons Brewers yeast
1 cup cooked brown rice or 1 cup
raw rolled oats
1 tablespoon soy sauce
½ teaspoon chopped, fresh
rosemary or 1/8 teaspoon dried sage
1 teaspoon caraway seed
salt to taste
Preheat to 350° Mix ingredients until well blended. Turn into oiled loaf pan. Bake 40 minutes.
EASTER BREAD
1½ cups sifted flour
1 cup sugar
2½ teaspoons baking powder
½ teaspoon salt
2 eggs, slightly beaten
3 tablespoons shortening, melted
and cooled
1 teaspoon vanilla
1 1/3 cups ready to use mincemeat
½ cup chopped walnuts
1 cup sifted powdered sugar
1 tablespoon milk
Sift flour sugar, baking powder and salt. Set aside. Combine eggs, shortening, and vanilla Sir, in mince meat and nuts. Pour egg mixture into flour mixture. Stir just until moistened. Spoon into 9 x 5 inch loaf pan, greased and floured Bake at 350° for 60 minutes until tests done. Cool 10 minutes Remove from pan and cool completely.
Glaze: Combine sugar with 1 tablespoon milk. Pour over top of loaf.
CURRIED FRUIT
1 can pear halves
1 can apricot halves
1 can peach halves
1 can pineapple chunks
5-6 maraschino cherries
Drain extremely well. Mix 1/3 cup butter or oleo, ¾ cup brown sugar (packed), 1 teaspoon curry powder (or less.) Bring to a boil. Boil for 60 second to thicken. Layer the fruit in a casserole and top with cherries. Pour the sauce mixture over the fruit. Bake at 325° for 60 minutes.
CHOCOLATE DIPPED STRAWBERRIES
1 pint strawberries
½ cup semi sweet chocolate
pieces or 3 (1 ounce) squares semi sweet
chocolate
Rinse the berries, leaving the stems on. Pat dry with paper towels. In the top of a double boiler, over hot (but not boiling) water, melt the chocolate. Remove from hear and dip 2/3rds of each berry in chocolate. Shake off the excess chocolate. Place on waxed paper lined baking sheet. Refrigerate until the chocolate sets (about 30 minutes)
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ITALIAN CREAM CAKE
1 stick margarine
½ cup shortening
2 cups sugar
5 egg yolks
1 teaspoon vanilla
1 small can angel flake coconut
2 cups floor
1 teaspoon soda
1 cup buttermilk
5 egg whites (stiffly beaten)
1 cup chopped nuts
Cream the margarine and shortening, add the sugar and beat until smooth. Add egg yolks. Combine the floor and soda, and pinch of salt. Add to the creamed mixture, alternating with the milk. Stir in the vanilla, coconut and nuts. Fold in egg whites. Bake in two 9 inch layer pans, greased and floured, at 350° for 25 minutes. DO NOT OVER BAKE.
Icing
8 ounces cream cheese
½ stick margarine
1 pound box powdered sugar
1 teaspoon vanilla
Mix together and frost cake. Sprinkle with nuts.
POPPY SEED CAKE
4 slightly beaten eggs
2 cups sugar
1½ cups salad oil
Sift together
3 cups flour
1½ teaspoons baking soda
½ teaspoon salt
1 large can (13 ounce) evaporated
milk
1 (12 ounce) can Solo poppy seed
filling
1½ teaspoons vanilla extract
(or ½ teaspoon rum extract
with 1 teaspoon vanilla)
Beat eggs and mix well. Add sugar and oil. Add sifted ingredients. Add the remaining ingredients. Place in a greased and floured pan. Bake at 350° for 60 minutes or until done. Let set 10-15 minutes in the pan. Turn out onto a rack.
CREAM CHEESE FROSTING
1 pound powdered sugar
8 ounces softened cream cheese
¼ cup margarine
4 teaspoons milk
2 teaspoons vanilla or lemon extract
nuts (optional)
Cream the first 2 ingredients, add margarine and milk, continue to cream together. Add extract Decorate with nuts.
SWEET NOTHINGS
Melt one stick oleo and one (6 ounce) package chocolate chips with ½ cup peanut butter. Use double boiler or microwave to melt. Pour mixture over 6 cups Rice Chex. Mix carefully and well. Drop into paper bag. Pour 2 cups powdered sugar over all. Shake your bag and enjoy.
NO BAKE CARAMEL CORN
1 cup brown sugar
1 stick margarine
10 large marshmallow,
Heat until melted and pour over popped corn.
ANY COLOR PUNCH
46 ounce can pineapple juice
2 (6 ounce) cans frozen orange
juice
1 (6 ounce) can lemonade
2 packages Kool Aid, any flavor
(for color)
1 quart water
2 cups sugar
1 large bottle gingerale, added
just before serving.
DELICIOUS PUNCH
7 packages jello
7 cups sugar
7 cups boiling water
Heat on stove and cool. Add 2 (1 quart) cans pineapple juice, 2 small cans frozen lemonade (with water added per directions), and 2 quarts gingerale (added last.) Makes 2 gallons.
LAVENDER PUNCH
3 large cans frozen pink lemonade
4 large cans, 5-Alive berry citrus
drink
2 (46 ounce) cans pineapple juice.
Mix lemonade and berry drink with water per package directions. Add pineapple juice. Freeze until slushy. Add 2 large bottles of 7-Up before serving.
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HOT GERMAN POTATO SALAD
3 pounds potatoes (about 9 medium
sized)
6 sliced bacon
¾ cup chopped onion
2 tablespoons flour
2 tablespoons sugar
2 teaspoons salt
½ teaspoon celery seed
dash of pepper
¾ cup water
1/3 cup vinegar
Wash, pare, and cook whole potatoes. Bring to a boil one inch salted water (With ½ teaspoon salt per cup of water.) Add potatoes, cover tightly. Cook 30-35 minutes until tender. Drain and set aside. In a large skillet fry the bacon until crisp, remove and drain. Cook and stir onion in the bacon drippings. Cook until tender and brown. Stir in the flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until bubbly. Remove from the heat and stir in the water and vinegar. Heat until boiling, stirring constantly. Boil and stir one minute. Crumble bacon and add sliced potatoes. Heat through, stirring lightly to coat the potatoes. Serves 5-6.
PARSLEY SALAD
1 cup cracked wheat (fine)
1 bunch green onions
2 large bunches of parsley
½ bunch mint (optional)
4 large tomatoes
Juice of 4 lemons
½ cup oil
salt and pepper to taste
Soak the wheat in warm water until soft. Squeeze dry, by pressing between your palms. Finely chop the onions, parsley, mint, and tomatoes. Add the wheat, lemon juice, oil, salt and pepper. Mix well. Serve with lettuce leaves.
STUFFED CELERY
1 (4½ ounce) can shrimp,
drained and chopped
1/3 cup Miracle Whip
¼ cup crushed pineapple,
drained
1 tablespoon , topped walnuts
1 tablespoon minced parsley
1½ teaspoons lemon juice
1½ teaspoons finely chopped
onion
¼ teaspoon salt
Mix together and stuff the celery.
VEGETABLE MEDLEY
6-8 cups cooked vegetables, your choice
Dressing:
2 cups mayonnaise
3-4 tablespoons hot water
1 teaspoon dry mustard
dash Worcestershire sauce
dash hot sauce
1 teaspoon celery flakes or a bit
of dill weed.
Pour over vegetables. Heat barely through.
SOUR CREAM DILL SAUCE
1 egg
1 teaspoon salt
½ teaspoon black pepper
pinch of salt
4 teaspoons lemon juice
2 teaspoons grated onions
2 tablespoons finely cut dill
1½ cups sour cream
Beat egg until fluffy and lemon colored. Add the remaining ingredients. Blend in the sour cream.
SAUCE FOR LAMB LEG
½ cup ketchup
¼ cup honey
½ teaspoon garlic powder
¼ cup soy sauce
¼ cup lemon juice or vinegar
Baste last 30-40 minutes of cooking time
MILWAUKEE PORK CHOPS
Place 6 pork chops in a casserole. Mix together 1(1 pound) can of applesauce with ¼ cup of soy sauce and ¼ cup sugar. Pour over the chops and cover with foil. Bake at 350° for 90 minutes.
HOMEMADE EGG DYE
¼ teaspoon food coloring
1 teaspoon vinegar
Add to 1 cup hot water
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CHOCOLATE SAUCE
4 squares bitter chocolate or 12
tablespoons cocoa
3 cups sugar
½ teaspoon salt
13 ounce can evaporated milk
½ cup margarine
Melt the chocolate and add the sugar. Bring all the remaining ingredients to a boil and simmer for 5 minutes.
HOT FUDGE SAUCE
2 tablespoons corn starch
3 tablespoons cocoa
1 cup sugar
¼ teaspoon salt
1 cup cold water
Cook and stir constantly until thick Add 1 teaspoon margarine 1 teaspoon vanilla mix well.
FUDGE ROSIE STYLE
Melt in microwave ¼ pound butter and 10 large (or 100 small) marshmallows. In a pan, combine 2 cups sugar and one small can evaporated milk. Boil for 6 minutes Add marshmallows, butter mixture and small package of semi sweet chocolate chips, 1 teaspoon vanilla and ½ cup nuts (optional.) Pour mixture in greased, square pan and let stand overnight. DO NOT REFRIGERATE
ICE FUDGE
2 large Hershey bars, melted
1 cup vanilla ice cream
Mix well and pour into a buttered 8 x 8 inch dish Freeze.
SHERBET SOUFFLÉ
In large bowl, whip 2 cups cream, 1 teaspoon vanilla, and 3 tablespoons sugar beat until stiff. Prepare 1 package Dream Whip and fold into first mixture Crush 22 macaroon cookies (minus 2 tablespoons) and 1 cup chopped nuts; an, this into original mixture. Spread half in 9 inch x 13 inch pan, spoon half gallon rainbow sherbet on top. Spoon on top 2 tablespoons drained crushed pineapple, top with remaining cream, sprinkle with 2 tablespoons crumbs and freeze.
RICE KRISPIE BARS
1 cup margarine or butter, melted
1 (10 ounce) package regular marshmallows
or 4 cups mini marshmallows
Stir until melted and cook over low heat for 3 minutes, stirring constantly. Remove from heat and stir in 5 cups Rice Krispies. Press into a 9 x 13 inch pan. Cool.
Barely seems possible that we have traveled through lilacs and all the spring flowers, to planting our summer seeds.
May and June seem to be Open Line's "Blue Punch" months. There are always some things that never change and the requests, this time of yeah for blue punch are always to be expected. Congratulations to all the graduates of 1984 and happiness with the new brides. (Just a hint subscription to "The Best of the Open Line" might be a nice gift.)
Dave and I started our summer tour
with a remote from Friedman's Microwave Oven at Westdale Mall and
enjoyed seeing some of you there. We hope to see more of you during the
summer months ahead. Till then.
S.K.R.
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