Recipes from the Past

Timeless-TastesSHRIMP ‘STUFF’

 

12 oz. cream cheese

1 Tbsp. mayonnaise

1 small minced onion

1 Tbsp. lemon juice

1 Tbsp. Worcestershire sauce

Dash of garlic

Mix these ingredients together. Make a sauce of ketchup and horseradish and spread over the top. Sprinkle shrimp or crab on top of this and then top with finely chopped parsley.

 

VEGETABLE PIZZA

 

2 pkgs. Pillsbury crescent rolls

1 8 oz. cream cheese

3/4 c. Miracle Whip

Dill weed

Grated cheese

One can use all the the vegetables listed below or a combination:

Chopped:

onion

peppers

carrots

celery

cauliflower

broccoli

tomatoes

radishes

Press open crescent rolls into a jelly roll pan. Bake at 350° – 375° for 12 minutes or until light brown. Mix cream cheese and Miracle Whip and spread over crust. Sprinkle with chopped vegetables and top with dill weed and cheese.

 

FRUIT PIZZA

 

2 pkgs. Pillsbury Crescent Rolls. Press into cookie sheet. Bake at 350° for 12 – 14 minutes until brown. Cool:

Mix:

2 c. Cool Whip

1 c. powdered sugar

2 oz. cream cheese

1 tsp. vanilla

Spread this mixture on cooled crust and cover with chunk pineapple, bananas, pineapple rings, kiwi, mandarin oranges, strawberries or any fruit. Cook 1-1/2 – 2 c. juice from canned fruit with 2 1/2 to 3 Tbsp. tapioca pudding. Bring to a boil. Cool. Spread this on top of the fruit (be sure to cover bananas). Sprinkle 1/2 c. coconut on if desired. Best if made the night before. Keep refrigerated until time to serve.

 

STRAWBERRY COFFECAKE

 

1 c. all-purpose flour

1/2 c. sugar

1/2 c. milk

1 egg

2 Tbsp. butter or margarine, melted

2 tsp. baking powder

1 1/2 c. sliced fresh strawberries

In a mixer bowl, combine all ingredients except strawberries, with mixer on medium, beat 2 minutes. Pour batter into 8” square greased pan. Arrange strawberries evenly over batter. Sprinkle topping evenly over batter.

Topping:

1/2 c. all-purpose flour

1/2 c. sugar

1/4 c. butter or margarine, melted

1/4 chopped walnuts or pecans

With pastry blender cut in butter until mixture resembles coarse crumbs. Add nuts. Bake 35 – 40 minutes or until golden brown. Serve warm or cool completely. (Frozen strawberries can used – cut in half.)

 

RHUBARB/STRAWBERRY CRUNCH

 

1 c. white sugar

3 Tbsp. all-purpose flour

3 c. sliced fresh strawberries

3 c. diced rhubarb

1 1/2 c. all-purpose flour

1 c. packed brown sugar

1 c. butter

1 c. rolled oats

Preheat oven to 375°. In a large bowl, mix white sugar,  3 Tbsp. flour, strawberries and rhubarb. Place the mixture in a 9-inch x 13-inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter and oats until crumbly. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

 

PACK-ALONG PITAS

 

2 c. cream style cottage cheese1 pkg. (1.4 – 1.7 oz.) dry vegetable soup mix

1/2 c. chopped green oinions w/tops

2 Tbsp. sesame seeds

2 Tbsp. lemon juice

6 hard cooked eggs, chopped

6 pita breads, halved

In medium bowl, blend together cottage cheese, soup mix, onions, sesame seeds and lemon juice. Stir in eggs. Cover and chill several hours or overnight to blend flavors. To serve, line the inside surfaces of each pita half with spinach leaves. Fill with about 1/2 c. egg salad mixture and roll up.

 

RAMBLING BARS

 

1/2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1 c. raisins

1/2 c. chopped nuts

1/2 c. oatmeal

1/4 c. flaked coconut

6 eggs

2/3 c. firmly packed brown sugar

1/4 c. butter, softened

1 tsp. vanilla

In medium bowl, stir together flour, baking powder and cinnamon. Stir in raisins, nuts, oatmeal and coconut. Set aside. In large bowl, beat together remaining ingredients until smooth. Stir in reserved flour mixture. Pour into greased 13-inch by 9-inch by 2-inch baking pan. Bake in preheated 350° oven until done, 20 to 25 minutes. Remove from oven and place on wire rack until cool. Cut into 24 bars.  (Good for backpackers and hikers).

 

Easy Fruit Dip

 

1 8 oz. cream cheese, softened

1 7 oz. jar marshmallow creme

Blend with an electric mixer until mixed thoroughly.

 

Favorite potluck recipes sought

 

The Record seeks recipes from local readers. Send your favorites to Recipes, c/o Morrison County Record, 216 First St. S.E., Little Falls, MN 56345 or email mcr@mcrecord.com. Please include your name and city of residence. Summer is upon us, so this week we are seeking your favorite potluck picnic recipes. 

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