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Krispie Cream Roll
Krispie Cream Roll (10)
1½ cups whipped cream
8 marshmellows
¼ cup honey
½ cup dates
¼ cup chopped nutmeats
3½ cups oven puffed rice
cereal
Method
①Whip cream till stiff reserving ¾ cup. ②
cut marshmellows into small pieces add
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ing them to the cream. Add honey, dates
and nuts.③ Roll the rice cereal into fine
crumbs. add 1 cup to cream mixture
Blend well. ④ spread remainder of crumbs on
piece of wax paper evenly & place mixture on
& mold into a roll & chill for several
hours. Slice & serve garnished with
remainder of whipped cream. Chopped
nutmeats or fruit slices & Berries.
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# Krispie Cream Roll
*Serves 10*
## Ingredients
- 1 1/2 cups whipped cream
- 8 marshmallows
- 1/4 cup honey
- 1/2 cup dates
- 1/4 cup chopped nutmeats
- 3 1/2 cups oven puffed rice cereal
## Instructions
1. Whip cream till stiff, reserving 3/4 cup.
2. Cut marshmallows into small pieces; add them to the cream.
3. Add honey, dates, and nuts.
4. Roll the rice cereal into fine crumbs. Add 1 cup to cream mixture. Blend well.
5. Spread remainder of crumbs on a piece of wax paper evenly, and place mixture on top. Mold into a roll and chill for several hours.
6. Slice and serve garnished with remainder of whipped cream, chopped nutmeats, or fruit slices and berries. -
Dip
DIP
1 pint carton sour cream
1/2 cup town house chili sauce
1 envelope onion soup mix
1 tsp cream horseradish
Dash of tobasco
Blend together. Do not refrigerate before serving.
Garnish with parsley
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# Dip
## Ingredients
- 1 pint carton sour cream
- 1/2 cup Town House chili sauce
- 1 envelope onion soup mix
- 1 tsp cream-style horseradish
- Dash of Tabasco
## Instructions
1. Blend all ingredients together.
2. Do not refrigerate before serving.
3. Garnish with parsley. -
California Dip
CALIFORNIA DIP
1 Pkg. Sour Cream 1 Pkg. Lawry's Dip Mix
or 1/2 Pkg. Lipton Onion Soup Mix
Stir dip mix or onion soup mix just as it comes from the
package into Sour Cream and blend thoroughly. Use as
a dip with your favorite brand of potato chips.
Variations: Add a little catsup to California Dip
OR Add pickle relish, mustard and a little milk or
cream for a delicious hamburger relish.
OR Combine 4 ounces blue cheese, crumbled, 2 tblsp.
brandy and 2 tblsp. chipped parsley with 1 pint
California Dip.
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Henning
H.E. Erickson
Forest Lake
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# California Dip
*Recipe from the kitchen of Henning E. Erickson, Forest Lake, Minnesota*
## Ingredients
### Base Dip
- 1 pint (16 oz) sour cream
- 1 pkg Lawry's Dip Mix (or 1/2 pkg Lipton Onion Soup Mix)
### Variation 1 — Cocktail Dip
- California Dip base (as above)
- Ketchup to taste
### Variation 2 — Hamburger Relish
- California Dip base (as above)
- Pickle relish to taste
- Mustard to taste
- Splash of milk or cream to thin
### Variation 3 — Blue Cheese Dip
- 1 pint California Dip base (as above)
- 4 oz blue cheese, crumbled
- 2 Tbsp brandy
- 2 Tbsp fresh parsley, finely chopped
## Instructions
### Base Dip
1. Stir dip mix or onion soup mix directly from the package into sour cream.
2. Blend thoroughly until well combined.
3. Serve as a dip with potato chips.
### Variation 1 — Cocktail Dip
1. Prepare California Dip base.
2. Stir in ketchup to taste.
### Variation 2 — Hamburger Relish
1. Prepare California Dip base.
2. Stir in pickle relish and mustard to taste.
3. Add a splash of milk or cream to reach desired consistency.
### Variation 3 — Blue Cheese Dip
1. Prepare California Dip base.
2. Fold in crumbled blue cheese, brandy, and finely chopped parsley.
3. Stir to combine; serve chilled. -
Blue Cheese Dip for Sugar Snap Peas
BLUE CHEESE DIP FOR
SUGAR SNAP PEAS
Makes 1 cup for $1.23.
Dairy sour cream (8 ounces)
1 envelope (0.7 ounce) blue cheese
salad dressing mix
1 tablespoon milk
Sugar Snap peas, washed and strung
Combine sour cream, salad dressing mix
and milk in small bowl.. Cover; chill about
2 hours. Use as dip for peas.
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# Blue Cheese Dip for Sugar Snap Peas
*Makes 1 cup for $1.23*
## Ingredients
- 8 oz dairy sour cream
- 1 envelope (0.7 oz) blue cheese salad dressing mix
- 1 Tbsp milk
- Sugar snap peas, washed and strung
## Instructions
1. Combine sour cream, salad dressing mix, and milk in a small bowl.
2. Cover; chill about 2 hours.
3. Use as dip for peas. -
Fish Chowder
FISH CHOWDER
Thaw a 1-pound block frozen fish fillets
just long enough to cut in half with sturdy
sharp knife.
1 large onion, sliced
2 tablespoons butter or margarine
1 cup water or chicken broth
3 medium potatoes, peeled if desired,
cut in 1/2 inch cubes
1/2 pound frozen fish (we used whiting),
cut in chunks
3 cups milk
2 tablespoons chopped parsley (optional)
1/2 teaspoon dillweed
3/4 teaspoon salt
1/2 teaspoon pepper
In large saucepan sauté onion in butter
until lightly browned; remove; set aside.
In same saucepan bring to boil water and
potatoes. Reduce heat; cover and boil
gently 10 minutes or until potatoes are al-
most tender. Add fish; cover and cook 5
minutes or until fish flakes easily with
fork and potatoes are tender. Stir in re-
served onion, milk, parsley, dillweed, salt
and pepper. Bring just to boiling. Correct
seasoning as desired. Makes 4 servings. Per
serving made with water: 290 cal, 19 g pro,
26 g car, 12 g fat, 79 mg chol with butter,
61 mg chol with margarine WD
WOMAN'S DAY 3/10/81
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# Fish Chowder
*Woman's Day, March 10, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb block frozen fish fillets (such as whiting), partially thawed and cut in chunks
- 1 large onion, sliced
- 2 Tbsp butter or margarine
- 1 cup water or chicken broth
- 3 medium potatoes, peeled if desired, cut in 1/2-inch cubes
- 3 cups milk
- 2 Tbsp chopped parsley (optional)
- 1/2 tsp dillweed
- 3/4 tsp salt
- 1/2 tsp pepper
## Instructions
1. Thaw a 1-pound block of frozen fish fillets just long enough to cut in half with a sturdy sharp knife, then cut into chunks.
2. In a large saucepan, sauté onion in butter until lightly browned; remove onion and set aside.
3. In the same saucepan, bring water (or chicken broth) and potatoes to a boil.
4. Reduce heat; cover and boil gently 10 minutes or until potatoes are almost tender.
5. Add fish; cover and cook 5 minutes or until fish flakes easily with a fork and potatoes are tender.
6. Stir in reserved onion, milk, parsley, dillweed, salt, and pepper.
7. Bring just to boiling.
8. Correct seasoning as desired and serve. -
Broiled North Sea Kabobs
broiled North Sea kabobs
2 pounds frozen cod or 1 tablespoon brown sugar
haddock fillets 2 tablespoons minced onion
1/3 cup butter or margarine 1 teaspoon dry mustard
1/3 cup lemon juice Freshly ground pepper
Let frozen blocks of fish stand at room temperature for 20 minutes. Cut each
block in half the long way, then crosswise into eight two-inch cubes. Thread
four squares on each of four skewers, leaving space between. Place on lightly
oiled rack in broiling pan. Melt butter; combine with remaining ingredients.
Brush fish with butter sauce; broil about eight inches from heat for 20 minutes;
every five minutes give skewers a quarter turn and baste with butter sauce.
Serve with any remaining sauce. Makes four servings. FROM PARADE'S TEST KITCHEN
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# Broiled North Sea Kabobs
*Parade's Test Kitchen*
*Makes 4 servings*
## Ingredients
- 2 pounds frozen cod or haddock fillets
- 1/3 cup butter or margarine
- 1/3 cup lemon juice
- 1 Tbsp brown sugar
- 2 Tbsp minced onion
- 1 tsp dry mustard
- Freshly ground pepper
## Instructions
1. Let frozen blocks of fish stand at room temperature for 20 minutes.
2. Cut each block in half lengthwise, then crosswise into eight 2-inch cubes.
3. Thread four squares on each of four skewers, leaving space between pieces.
4. Place skewers on a lightly oiled rack in a broiling pan.
5. Melt butter; combine with remaining ingredients to make the basting sauce.
6. Brush fish with butter sauce; broil about 8 inches from heat for 20 minutes, giving skewers a quarter turn and basting with butter sauce every 5 minutes.
7. Serve with any remaining sauce. -
Bridget's Mulligatawny
BRIDGET'S MULLIGATAWNY
1 Tbs butter
1 Rasher bacon chopped (optional)
1 Onion - sliced
3 level tsp curry powder
1/2 " " turmeric
2 Granny Smith apples
2 Carrots, peeled & chopped
6 dried apricots, chopped
1 large ripe tomato, skinned + chopped
2 litres (8 cups) good chicken stock (or
bullion cubes w/ water)
Squeeze of lemon juice
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Melt butter in large saucepan, add bacon
Saute onion untill soft and glossy.
Add curry + turmeric — saute one minute
Add rest of ingredients — simmer for
about 3/4 hour. Run through processor
Reheat and add lemon juice and taste
for salt.
Serve with whipped cream and a
lemon slice + parsley
Traditional garnish is boiled rice.
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# Bridget's Mulligatawny
*Recipe from the kitchen of Bridget*
## Ingredients
- 1 Tbsp butter
- 1 rasher bacon, chopped (optional)
- 1 onion, sliced
- 3 level tsp curry powder
- 1/2 tsp turmeric
- 2 Granny Smith apples
- 2 carrots, peeled and chopped
- 6 dried apricots, chopped
- 1 large ripe tomato, skinned and chopped
- 2 litres (8 cups) good chicken stock (or bouillon cubes with water)
- Squeeze of lemon juice
## Instructions
1. Melt butter in a large saucepan. Add bacon and sauté onion until soft and glossy.
2. Add curry powder and turmeric — sauté one minute.
3. Add rest of ingredients. Simmer for about 3/4 hour.
4. Run through processor (blend until smooth).
5. Reheat and add lemon juice. Taste for salt.
6. Serve with whipped cream and a lemon slice and parsley.
7. Traditional garnish is boiled rice. -
Orange Dessert
Berns
receipt
Orange Dessert.
Dissolve 1 envelope Knox
gelatine in 1/4 C. cold water
Add 1/2 C. boiling water & stir
Then add 1C. strained orange
juice, juice of 1 lemon and
1C. sugar. Stir until sugar
is dissolved. Let stand in cool
place until set about 1hr.
Beat one pint whipping cream
stiff & fold in. Line a long
cake pan with wax paper
Slice an angle food cake
into 32 pieces. Add 1/2 of
gelatine mixture, then
the other half of cake and
rest of mixture. Let
stand in refrigerator over
nite. Serve with whipped
cream and cherry.
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# Orange Dessert
*Recipe from the kitchen of Bern*
## Ingredients
- 1 envelope Knox gelatine
- 1/4 cup cold water
- 1/2 cup boiling water
- 1 cup strained orange juice
- Juice of 1 lemon
- 1 cup sugar
- 1 pint whipping cream
- 1 angel food cake
## Instructions
1. Dissolve 1 envelope Knox gelatine in 1/4 cup cold water.
2. Add 1/2 cup boiling water and stir.
3. Then add 1 cup strained orange juice, juice of 1 lemon, and 1 cup sugar.
4. Stir until sugar is dissolved.
5. Let stand in a cool place until set, about 1 hour.
6. Beat one pint whipping cream stiff and fold in to the gelatine mixture.
7. Line a long cake pan with wax paper.
8. Slice an angel food cake into 32 pieces.
9. Add half of the cake pieces to the pan, then pour half of the gelatine mixture over them.
10. Add the other half of the cake pieces, then pour the rest of the mixture over top.
11. Let stand in refrigerator overnight.
12. Serve with whipped cream and a cherry. -
Lime Pickles
Lime Pickles
Slice 7 - 10# cucumbers or zucchini. Soak 24 hours
in 1 cup hydrated lime to a gallon of cold water.
Rinse well, let soak 4 hours changing water
each hour. Boil and pour over cucumbers.
10 c. sugar
1½ tbsp. salt
1 tbsp. mixed spices
2 qts. white vinegar
1 tsp. whole clove
1 tsp. celery seed
Food coloring
Set 24 hours.
Boil 1 hour - can.
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# Lime Pickles
## Ingredients
- 7–10 lbs cucumbers or zucchini, sliced
- 1 cup hydrated lime
- 1 gallon cold water *(for lime soak)*
**Brine:**
- 10 cups sugar
- 1 1/2 Tbsp salt
- 1 Tbsp mixed spices
- 2 qts white vinegar
- 1 tsp whole cloves
- 1 tsp celery seed
- Food coloring
## Instructions
1. Slice 7–10 lbs of cucumbers or zucchini.
2. Soak slices for 24 hours in a solution of 1 cup hydrated lime to 1 gallon of cold water.
3. Rinse well, then let soak 4 hours, changing the water each hour.
4. Combine all brine ingredients (sugar, salt, mixed spices, white vinegar, whole cloves, celery seed, and food coloring) and bring to a boil.
5. Pour the boiling brine over the cucumbers.
6. Let sit (set) 24 hours.
7. Boil 1 hour, then can.
## Editor's Notes
- **"hydrated lime"** — This is calcium hydroxide (pickling lime, also called slaked lime), used to firm pickles. It is distinct from citrus lime. Modern food safety guidance from the USDA cautions that excess lime must be thoroughly rinsed away before canning, as residual lime can affect the acidity needed for safe preservation. The recipe's instruction to rinse well and soak with water changes for 4 hours addresses this, but modern canners are advised to consult current USDA canning guidelines. -
Crab and Avocado Casserole for Two
CRAB AND AVOCADO
CASSEROLE FOR TWO
1 avocado
Lemon juice
1 can (7.5-ounce) crabmeat, or 1
cup fresh crabmeat
1 1/2 tablespoons butter or margarine
2 tablespoons flour
1 cup chicken broth
1 tablespoon sherry
Salt and pepper to taste
1/4 cup grated Parmesan cheese,
optional
Cut avocado lengthwise into halves; re-
move seed and skin; dice. Coat avocado
with lemon juice. Drain and flake crab.
Melt butter; blend in flour. Stir in chicken
broth; cook, stirring over low heat until
mixture is thickened and comes to boil.
Stir in crabmeat and sherry; heat thor-
oughly and add salt and pepper to taste.
Fold in diced avocado, then turn into two
individual casseroles. If desired, sprinkle
with Parmesan cheese. Broil 2 minutes or
until top is brown. Serve at once. Makes 2
servings. Recipe can be multiplied for
more servings.
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# Crab and Avocado Casserole for Two
*Makes 2 servings*
## Ingredients
- 1 avocado
- Lemon juice
- 1 can (7.5-ounce) crabmeat, or 1 cup fresh crabmeat
- 1 1/2 Tbsp butter or margarine
- 2 Tbsp flour
- 1 cup chicken broth
- 1 Tbsp sherry
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese, optional
## Instructions
1. Cut avocado lengthwise into halves; remove seed and skin; dice.
2. Coat avocado with lemon juice.
3. Drain and flake crab.
4. Melt butter; blend in flour.
5. Stir in chicken broth; cook, stirring over low heat until mixture is thickened and comes to a boil.
6. Stir in crabmeat and sherry; heat thoroughly and add salt and pepper to taste.
7. Fold in diced avocado, then turn into two individual casseroles.
8. If desired, sprinkle with Parmesan cheese.
9. Broil 2 minutes or until top is brown.
10. Serve at once. -
Shrimp Crepes
SHRIMP CREPES
1 package (10 ounces) frozen
chopped spinach
3 tablespoons butter or margarine
⅓ cup flour
1½ cups milk
½ cup dry sherry
2 tablespoons lemon juice
1 tablespoon tomato paste
2 teaspoons snipped dried chives
1 teaspoon seasoned salt
¼ teaspoon nutmeg
⅛ teaspoon pepper
12 ounces small, cooked and shelled
shrimp
6 baked (7-inch) crepes
½ cup sliced natural almonds,
toasted
Cook spinach as package directs; drain
and squeeze out excess liquid. Set aside.
In 2-quart saucepan over medium heat,
melt butter; stir in flour. Cook 1 minute.
Gradually whisk in milk, sherry, lemon
juice and tomato paste. Add chives, salt,
nutmeg and pepper. Cook and stir about 5
minutes until smooth and thickened. Re-
move ⅔ cup; set aside. Stir spinach and
shrimp into larger portion of the sauce.
Reduce heat and cook until hot through,
stirring often.
On lightly buttered baking sheet, spoon
½ cup hot spinach mixture across center
of each crepe. Fold sides over to enclose
filling. Heat in 375-degree oven about 10
(over)
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minutes until edges of crepes begin to
curl.
Meanwhile, heat reserved sauce, mix-
ing in small amount of milk to thin, if
needed. With large spatula transfer crepes
to individual heated serving plates; pour
sauce over center of each. Sprinkle with
almonds and garnish with parsley sprigs.
Serve immediately. Makes 6 filled crepes.
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# Shrimp Crepes
*Makes 6 filled crepes*
## Ingredients
- 1 package (10 ounces) frozen chopped spinach
- 3 Tbsp butter or margarine
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 cup dry sherry
- 2 Tbsp lemon juice
- 1 Tbsp tomato paste
- 2 tsp snipped dried chives
- 1 tsp seasoned salt
- 1/4 tsp nutmeg
- 1/8 tsp pepper
- 12 ounces small, cooked and shelled shrimp
- 6 baked (7-inch) crepes
- 1/2 cup sliced natural almonds, toasted
## Instructions
1. Cook spinach as package directs; drain and squeeze out excess liquid. Set aside.
2. In a 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute.
3. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened.
4. Remove 2/3 cup of sauce; set aside. Stir spinach and shrimp into the larger portion of the sauce. Reduce heat and cook until hot through, stirring often.
5. On a lightly buttered baking sheet, spoon 1/2 cup hot spinach mixture across the center of each crepe. Fold sides over to enclose filling.
6. Heat in a 375°F oven about 10 minutes until edges of crepes begin to curl.
7. Meanwhile, heat the reserved sauce, mixing in a small amount of milk to thin, if needed.
8. With a large spatula, transfer crepes to individual heated serving plates; pour sauce over center of each.
9. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. -
Shrimp Ginger Curry
SHRIMP GINGER CURRY
½ cup butter or margarine
½ cup finely chopped onion
½ cup finely chopped celery
2 cloves garlic, minced
1½ to 2 tablespoons peeled, grated
fresh ginger
1½ to 2 teaspoons curry powder
⅓ cup flour
3 cups light cream or milk
2 teaspoons lime juice
1 teaspoon salt
1 pound medium prawns, cooked,
shelled and deveined
Condiments:
Dry roasted peanuts
Toasted coconut
Raisins
Chutney
In skillet, melt butter. Add onion, celery
and garlic; saute until tender. Add ginger,
curry and flour; heat until bubbly. Re-
move from heat; stir in cream, lime juice
and salt. Cook and stir over low heat,
until thickened. Add shrimp; heat
through. Serve over hot cooked rice. Pass
suggested condiments. Makes 4 to 6 serv-
ings.
Note: 1½ to 2 cups cubed, cooked
chicken may be substituted for the
shrimp. Use 1½ cups each chicken broth
and light cream for liquid.
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# Shrimp Ginger Curry
*Makes 4 to 6 servings*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cloves garlic, minced
- 1 1/2 to 2 Tbsp peeled, grated fresh ginger
- 1 1/2 to 2 tsp curry powder
- 1/3 cup flour
- 3 cups light cream or milk
- 2 tsp lime juice
- 1 tsp salt
- 1 lb medium prawns, cooked, shelled and deveined
### Condiments (for passing at table)
- Dry roasted peanuts
- Toasted coconut
- Raisins
- Chutney
## Instructions
1. In a skillet, melt butter. Add onion, celery and garlic; sauté until tender.
2. Add ginger, curry powder and flour; heat until bubbly.
3. Remove from heat; stir in cream, lime juice and salt.
4. Cook and stir over low heat until thickened.
5. Add shrimp; heat through.
6. Serve over hot cooked rice. Pass suggested condiments at the table.