May ideas

Here’s a different bread idea, only two ingredients, it can be toasted, and any flavor ice cream can be used. Results aren’t as good using low-fat ice cream, so to avoid the calories, it makes a nice gift to your neighbor!

 

ICE CREAM BREAD

1 pint (2 c) any flavor ice cream, softened

1 1/2 c. self-rising flour

Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8-inch x 4-inch loaf pan. Bake at 350° for 40-45 minutes or until wooden pick inserted in center comes out clean. Batter may be divided into two greased 5×3” loaf pans and baked at 350° for 20-25 minutes.

 

This month we’ll try to have possible recipes for upcoming graduation parties. If you have any you would like to share, they would really be appreciated!

 

RHUBARB BARS 

1 c. butter

3 c. sugar

2 c. flour

1/2 c. flour

10 Tbsp. powdered sugar

4 c. rhubarb, cut up

4 beaten eggs

Mix butter, two cups flour and powdered sugar; pat into well-greased 18×12” cookie sheet. Bake at 350° for 15-20 minutes; cool. Mix together remaining ingredients and pour over crust. Bake at 350° for 40 minutes. Cool and cut into bars.

 

NANA’S POTATO SALAD  

10 medium potatoes, boiled with skins on

French dressing  (recipe follows)

1 onion, minced

1/2 c. mayonnaise

1/2 c. minced celery

Lettuce

Paprika

Garnishes: Sliced olives, tomatoes, radishes and hard-boiled egg

Boil potatoes until tender; peel and cut into cubes. Marinate in French dressing overnight, stirring occasionally. Near serving time, add onion, celery and mayonnaise; mix together well. Serve on bed of lettuce and garnish with paprika and slices of hard-boiled egg, olives, tomatoes and radishes.

Serves 10.

NANA’S FRENCH DRESSING

2/3 c. vegetable oil

1/4 c. vinegar

1 tsp. salt

1/4 tsp. pepper

1 tsp. celery salt

1/2 tsp. paprika

Beat together well with mixer.

 

DEVILED EGGS     

6 hard-boiled eggs

Scant 1/4 c. pickle relish

1/4 c. mayonnaise or salad dressing

2 Tbsp. finely chopped chives or green onions

1 tsp. flavorful mustard

Dash salt

Paprika

Cut cooked eggs in half lengthwise and remove yolks; set aside whites. Mash yolks and add rest of ingredients. You may adjust the amounts of ingredients to your taste. Spread mixture over egg whites and sprinkle with paprika. Serve on tray or in basket on lettuce garnished with parsley. Be sure to keep well-refrigerated until serving time. Makes 12. For a large group boil a dozen eggs and double filling amounts.

 

RAW RADISH DIP    

1 (8 oz.) pkg. cream cheese, softened

1 Tbsp. lemon juice

1 tsp. salt

1/4 tsp. dried dill weed

1 clove garlic, mashed

1 c. chopped radishes

Prepare two – four hours ahead of serving time. In small bowl blend together cream cheese, lemon juice, dill weed, salt and garlic. Add chopped radishes and stir until blended. Cover; refrigerate for at least two hours. Garnish with a radish rose and parsley. Serve with corn chips or other sturdy chips or crackers. Makes two cups.

 

RUTH’S WONDERFUL BROWNIES   

1/2 c. shortening

4 eggs

1 lb. confectioners’ sugar

1 3/4 c. flour, sifted

4 sqs. unsweetened chocolate, melted

1/4 tsp. salt

1 tsp. vanilla

1 c. chopped nuts

Cream shortening, eggs and sugar together. Add rest of ingredients. Pour into a greased 9-inch by 13-inch pan and bake in 350° oven for 30 minutes. These brownies are chewy and delicious, and freeze well. Makes 24 (2-inch) brownies.

 

GARDEN SLAW    

2 c. coarsely grated cabbage

1 Tbsp. sugar

1/2 c. chopped celery with tops

1/4 tsp. pepper

1/2 tsp. salt

1/4 c. sour cream

2 medium-sized carrots, grated

1 Tbsp. vinegar

 

Mix cabbage, celery, sugar, salt and pepper. Chill 30 minutes before serving. Combine sour cream and vinegar. Toss lightly with cabbage and celery. Spoon into serving bowl. Garnish with grated carrots. Serves four – six.

up arrow