The Independent-News, Volume 93, Number 42, Walkerton, St. Joseph County, 14 March 1968 — Page 6

VOI.VMK 93. SI MMR 43

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FUDGE SUNDAE PIE I cup evaporated milk / cu p mimalure manhmallow, I ounce package semi-sweet Vanilla wafers chocolate monel, I „ anMa u( crfam " -arpoon ,all y, cu p California walnut halves Put nulk, monel, and salt into a heavy 1-quart saucepan. Stir over low heat until chocolate melt, completely and mixture thicken, I ake off heat. Add miniature marshmallow,. Stir until manhmalk>w, melt and mixture » unooth. Cool to room temperature. Line bottom and sides of a 9-mch pie pan (or two I-quart ice tray,) with vanilla wafer, Spmm half of vanilla ice cream over the wafer. Cover with half of chocolate mixture. Repeat with rest of ice cream and chocolate. Place walnut halves on top Freeze until firm, at least 5 noun. Makes 8-10 servings. GRAHAM CRACKER PUDDING WITH LEMON-CARAMEL SAUCE cup margarine crackers (rolled fme, measure I cup sugar a f t „ Pinch of salt 2 teaspoons baking powder 1 cup milk 2 cups honey maid graham I cup California walnuts Cream margarine and sugar, add well-beaten eggs, beat. Flour walnuts slightly, mix with remaining ingredients and add all at once beat thoroughly. Bake in a 9x9 inch pan or a 9x12 inch pan which has been well greased. Bake at 350°F. for 30 minutes. Serve warm or cold with Lemon-Caramel Sauce. Lemon-Caramel Sauce 2 cups light brown sugar, Grated rind and juice of P acked 1 lemon 2 tablespoons flour 2 tablespoons margarine I cup boiling water Mix sugar and flour, add margarine. Pour over this mixture, the cup of boiling water and cook until creamy. Add lemon rind and juice and serve warm over the Graham-Cracker pudding Yield 10 to 12 servings. QUICK CHEESE POPCORN 2 quarts hot popped corn % cup grated American or % cup melted margarine Parmesan cheese Salt to taste Tum the hot popcorn into a large bowl, drizzle margarine over it, season it with salt, and mix well. Then sprinkle with the grated cheese, and serve at once ! FROSTY TEA COOLER 3 cups cold water I pint softened uanilla ice 'A cup instant tea cream % cup sugar Combine water, instant tea, and sugar in bowl and stir briskly. Beat vanilla ice cream in gradually, till smooth and frothy. Pour into tall glasses. Makes 4 servings.

ja l, a «r i>^ 'T^iiiß^fcr*. PINEAPPLE-RAISIN TREATS

WALKERTON, INDIANA. TIIVRSDAY. MARCH 14. HMiX

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BANANA SPLIT SALAD 1 pint cottage cheese 4 or 5 maraschino cherries - I cup drained canned pine- 4 bananas apple tidbits L^ttuce % cup coarsely chopped California walnuts Mix cottage cheese with drained canned pineapple, walnuts, and cherries. Peel and split 4 bananas lengthwise (to keep from getting brown, quickly dip in 1 cup cool water with 1 teaspoon ascorbic a< id mixture added; ; arrange, with cut sides up, on lettuce on 4 salad plates; top with rounded spoonfuls of cheese mixture; garnish each serving with cherry. Pass mayonnaise. Makes I servings. HOPSCOTCH / 6-ounce package butterscotch 1 3-ounce can { 2 cups) chow moTie ^ mem noodles 2 tup peanut butter 2 cups miniature marshmallows Place peanut butter and morsels in a double boiler; heat over hot (not boiling) water until butterscotch melts, stirring until blended. Add noodles and marshmallows; toss until coated. Drop by teaspoonfuls onto waxed paper lined baking sheet. Chill until firm. PINEAPPLE-RAISIN TREATS [C uptakes, cookies or both from same recipe) CU P ra ^tns i teaspoon vanilla ** cup crushed pineapple (not 2 cups sifted flour drained) ) teaspoon baking powder I cup brown sugar, firmly ¥j teaspoon soda packed teaspoon salt 'h cup soft margarine ft cup chopped California 1 egg, unbeaten walnuts Mix raisins and pineapple ; set aside. Combine sugar, margarine, egg, and vanilla in mixing bowl; beat until fluffy. Stir in pineapple and raisins. Sift Hour with baking powder, soda and salt; add and mix well. Stir in walnuts. LOR CUPCAKES: Spoon into muffin cups, filling ’4 to Vj full Bake at 375° for about 20 minutes or until cakes test done. Makes 18 to 20 cupcakes. LOR COOKIES: Drop teaspoonfuls of dough 2 inches apart on greased cooky sheets. Bake at 375° for 12 to 15 minutes, or until lightly browned. Makes about 4 dozen soft cookies or just make as many ( uptakes as you want, then bake up the rest of the dough as cookies. Or if more convenient, store unbaked dough in a Uglokcovered container m the refrigerator, to bake into cookies a few days later. BUTTERSCOTCH THINS / package honey maid graham I cuts mar garine crackers (20-24) / cup California walnuts, I cup brown sugar chopped Gn a.v j< lly roll pan. Lay crackers in pan. Boil brown sugar and margarine for 2 minutes Add chopped walnuts Drizzle over crackers. Bake 10 minutes at 350°. Cut into pieces while warm.

FUN IN THE KITCHEN FOR THE YOUNGER SET w Susan Murphy What s there to do Mom?” Mom suggests a day tn the kitchen to those ever-hungry, ever-growing loved ones. They can evtm taste while making. Whether it's something cool and refreshing to drink, a dessert for supper, or a Banana Split Salad for lunch with their friends, they will probably have a “delicious” time preparing it.

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