Karen’s Pear Salad
1 8-oz pkg cream cheese, softened
1 can pears, drained save juice
1 small pkg lemon jello
1 8-oz Cool Whip
Puree pears until completely smooth. Microwave pear juice and enough water to make 1 cup for 1 minute. Add jello to juice mixture and mix well. In a mixer cream pears and cream cheese until smooth. Add jello. When cool, mix in cool whip. Pour into bowl and chill in refrigerator until set (at least 4 hours).
From Karen Hilleshiem, 1998
Wednesday, November 26, 2014
Quick Salad
Quick Salad (also known as pink fluff)
1 20 oz can crushed pineapple, drained
1 16 oz carton cottage cheese
1 8 oz carton whipped topping
1 3 oz box jello (any flavor)
Mix crushed pineapple and jello together. Add cottage cheese. Gently add whipped topping and refrigerate. Serves 8-10 side dishes.
From the files of Gail Baures, acquired by Mie Oliphant 1992
1 20 oz can crushed pineapple, drained
1 16 oz carton cottage cheese
1 8 oz carton whipped topping
1 3 oz box jello (any flavor)
Mix crushed pineapple and jello together. Add cottage cheese. Gently add whipped topping and refrigerate. Serves 8-10 side dishes.
From the files of Gail Baures, acquired by Mie Oliphant 1992
Orange Fluff
Orange Fluff (not to be confused with pink fluff!)
1 small pkg vanilla pudding mix (cook variety)
1 small pkg tapioca pudding mix
1 small pkg jello gelatin – orange
1 large & 1 small cans mandarin oranges, well drained
2 cups whipped topping
Bring 3 cups water to a boil. Add all three (3) packages of jello & pudding and stir til thickened (about 1 minute). Remove from heat and let cool. Add mandarin oranges and whipped topping and refrigerate a few hours.
* Can substitute fruits and coordinating jello flavors. Strawberry, peach, raspberry, etc.
From the files of Dixie Rees, acquired by Mie Oliphant 1999
1 small pkg vanilla pudding mix (cook variety)
1 small pkg tapioca pudding mix
1 small pkg jello gelatin – orange
1 large & 1 small cans mandarin oranges, well drained
2 cups whipped topping
Bring 3 cups water to a boil. Add all three (3) packages of jello & pudding and stir til thickened (about 1 minute). Remove from heat and let cool. Add mandarin oranges and whipped topping and refrigerate a few hours.
* Can substitute fruits and coordinating jello flavors. Strawberry, peach, raspberry, etc.
From the files of Dixie Rees, acquired by Mie Oliphant 1999
Frog Eye Salad
Frog Eye Salad
1 cup Acini de Pepe pasta 1 20 oz can crushed pineapple, drained reserving juice
3/4 cup sugar 1 20 oz can pineapple tidbits, drained reserving juice
2/3 cup pineapple juice (reserved) 2 11 oz cans mandarin oranges, drained
1 Tbsp flour 1 cup whipped cream or topping
1 tsp salt 1 cup mini-marshmallows (colored)
1 egg, beaten
1 tsp lemon juice
Boil Acini de Pepe in 1 quart of water, 5 to 10 minutes, or until soft. Meanwhile, in separate pan, combine sugar, flour, and salt. Add egg and mix together well. Stir in 2/3 cup pineapple juice. Heat over medium heat, stirring constantly until thickened and bubbly. Remove from heat, and lemon juice and leave to cool. Drain and rinse pasta in cool water. Let stand. Once pasta is cool, add fruit and stir together. Stir in cooled sauce and refrigerate. Just before serving, add whipped topping and mini-marshmallows. Mix well. Makes a large batch. (I have used mini star pasta also, in case you can't find Acini de Pepe.) Enjoy!
From the Files of Mie Oliphant
1 cup Acini de Pepe pasta 1 20 oz can crushed pineapple, drained reserving juice
3/4 cup sugar 1 20 oz can pineapple tidbits, drained reserving juice
2/3 cup pineapple juice (reserved) 2 11 oz cans mandarin oranges, drained
1 Tbsp flour 1 cup whipped cream or topping
1 tsp salt 1 cup mini-marshmallows (colored)
1 egg, beaten
1 tsp lemon juice
Boil Acini de Pepe in 1 quart of water, 5 to 10 minutes, or until soft. Meanwhile, in separate pan, combine sugar, flour, and salt. Add egg and mix together well. Stir in 2/3 cup pineapple juice. Heat over medium heat, stirring constantly until thickened and bubbly. Remove from heat, and lemon juice and leave to cool. Drain and rinse pasta in cool water. Let stand. Once pasta is cool, add fruit and stir together. Stir in cooled sauce and refrigerate. Just before serving, add whipped topping and mini-marshmallows. Mix well. Makes a large batch. (I have used mini star pasta also, in case you can't find Acini de Pepe.) Enjoy!
From the Files of Mie Oliphant
Pumpkin Pie
I am personally not a fan of pumpkin pie, but many of the children and my husband are. So we made pumpkin pie. I started out using the recipe in my trusty Better Homes and Gardens New Cookbook, but eventually switched to the recipe on the Libby's pumpkin can. Someone said they liked it better.
Ingredients:
Instructions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Note: I generally used 1.5 teaspoons of pumpkin pie spice, instead of the cinnamon, ginger, and cloves.
Ingredients:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Instructions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Note: I generally used 1.5 teaspoons of pumpkin pie spice, instead of the cinnamon, ginger, and cloves.
Friday, March 14, 2014
Cheddar Chicken Potpie
Cheddar Chicken Potpie
6 Servings Prep: 30 min. Bake: 40 min.
Ingredients
CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste
Directions
For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.
In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole. Set aside.
On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.
From Taste of Home
6 Servings Prep: 30 min. Bake: 40 min.
Ingredients
CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste
Directions
For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.
In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole. Set aside.
On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.
From Taste of Home
Tuesday, January 7, 2014
Rainbow Cookies
48 Servings Prep: 50 min. + chilling Bake: 10 min. + cooling
Ingredients
1 can (8 ounces) almond paste
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot preserves
1 cup (6 ounces) semisweet chocolate chips
Directions
1. Grease the bottoms of three matching 13-in. x 9-in. baking pans (or reuse one pan). Line the pans with waxed paper; grease the paper. Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy. Stir in flour.
2. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° for 10-12 minutes or until edges are light golden brown.
3. Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or heavy, flat pan on top to compress layers. Refrigerate overnight.
4. The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
Yield: about 8 dozen.
A little more work than your average cookie, but VERY tasty. Not too sweet, and not fruity. I liked them very much. And they do look festive. I did not put chocolate on the top.
From Taste of Home
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