Summer fiesta salad
1/2 lb cooked chicken breast cut into 1/4″ strips
1 small onion, chopped
4 hard boiled egg whites
6 cups favorite lettuce, torn into bite size pieces
1 small carrot, diced
1 tomato cut into bite size pieces
honey dijon salad dressing
Toss ingredients in salad dressing.
Famous Banana Split Cheesecake
2 1/2 cups graham cracker crumbs (you could use a ready made crust and omit this and the butter)
3/4 cup melted butter
4 cups confectioners sugar
2 (8 oz) packages cream cheese
1 (8oz) can crused pineapple, drained
3 medium banannas sliced
1 (12oz) container frozen whipped topping (thawed)
8 maraschino cherries halved
1/4 cup chocolate syrup
1/2 cup pecan halves
Blend melted butter and graham cracker crumbs and press into bottom of 13×9 pan or buy a ready made crust.
Blend confectioners sugar and the cream cheese until smooth.
Spread over the crust and layer the pineapple and banana slices on top. Then spread the whipped topping over the top. Decorate with the cherry halves.
Drizzle with chocolate syrup and pecans. Chill for at
least 4 hours then serve.
Baked Apples with Granola
Good-for-you apples and oat-filled granola bars create a homey dessert. The microwave makes it extra-easy.
Prep Time:10 min
Start to Finish:15 min
2 large crisp apples (such as Braeburn, Gala or Fuji)
2 tablespoons raisins or sweetened dried cranberries
2 tablespoons packed brown sugar
4 teaspoons butter or margarine, softened
4 Nature Valley® crunchy granola bars (2 pouches from 8.9-oz box) (any flavor), crushed
Milk, cream or fruit-flavored yogurt, if desired
1. Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping.
2. Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.
3. Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.
Did You Know
Traditional baking apples such as Granny Smith, Rome Beauty and Greening can also be used for a less-sweet taste.
Fowl and Game Recipes
CHESTNUT DRESSING. MRS. W. H. ECKHART.
Boil the chestnuts and shell them; blanch them, and boil until soft;
mix with bread crumbs and sweet cream; salt and pepper; one cup
raisins. Excellent dressing for turkey.
CASSEROLE AU RIZ.
Boil some rice till quite tender, make it into a firm paste with one
egg and a couple of tablespoons of strong gravy; then line the inside
of a mould with the paste of sufficient thickness to turn out without
breaking. Some cooks fill the mould instead of lining it only, and
scoop away the centre. After it is turned out the rice must stand till
cold, before it is removed from the mould; then fill the rice with
friccassee of fowl and sweetbread, with a rich white sauce, and place
it in the oven to become hot and brown. The mould used for a casserole
is oval and fluted, and resembles a cake mould. It is as well to
observe, it cannot be made in a jelly mould.
1/2 lb. Flour
3 oz. Dripping—1d.
1 teaspoonful Baking Powder
3 oz. Sugar—1d.
Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the lemon. Beat up the egg and strain in the lemon juice; add these to the dry ingredients, mix into a stiff dough, and knead for a few minutes. Roll out, cut into small biscuits, and bake in a quick oven for about ten minutes.
DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.
Three-fourths cup butter, two cups sugar, one cup sweet milk, three
scant cups flour, three teaspoonfuls baking powder; lastly, the whites
of five eggs, beaten to a stiff froth. Bake in layers.
ICING.–Boil two cups of sugar to a taffy; add the white of one egg,
beaten to a stiff froth and one ten cent cake of German chocolate,
grated. Beat the icing continually while stirring in the white of egg
and until it is almost cold.
CHOCOLATE DIPPED PEPPERMINTS
Prepare green, white, pink and chocolate colored mints by the first
recipe. After they have dried off a little run a spatula under each and
turn to dry the other side. Coat with Baker’s “Dot” Chocolate.
A very nice recipe for charlotte russe made with gelatine is as
follows: Use one pint of cream whipped till light, one ounce of
gelatine dissolved in one gal of hot milk, the well beaten whites of
two eggs, one small teacupful of powdered sugar, and any flavoring
preferred. Mix the eggs, sugar and cream together, and then beat in
the dissolved gelatine. The milk should be quite cold before it is
added to the other ingredients. Line a dish with slices of sponge
cake, or with lady fingers, and fill with cream. Set it on ice to
COCOANUT MACAROONS. MRS. J. C. WALTERS.
Two-thirds cup white sugar, one-half cup water; boil as for candy;
remove from the fire; stir in one-half pound crystallized cocoanut;
then add by degrees the beaten whites of three eggs. Mix thoroughly
with a spoon; drop and spread in small cakes on buttered tins; bake
until slightly browned.