A Dash of Class

-A A +A

Savor the tastes of summer, before it's too late

By Nora Sweat


Here we are at the end of a month again, and summer is slipping away. I have a variety of recipes today. The first two are from my friend, LeAnn Ralph in Wisconsin. The remaining three are recipes from my dear friends in White Mills, a continuation of my column the first week of this month. Nora Sweat is a lifelong resident of Hardin County and a retired home economics/family and consumer science teacher. She now works at Hardin County Schools Performing Arts Center and can be reached at nora.sweat@thenewsenterprise.com.   Cranberry Orange Salad 2 3-ounce packages raspberry gelatin 1 cup boiling water ½ cup cold water 2 11-ounce cans Mandarin oranges (drained) 1 20-ounce can crushed pineapple 2 cups berry cranberry sauce ¼ to ½ cup sugar (depending on the sweetness you desire) Dissolve gelatin in boiling water. Stir until gelatin is dissolved and add ½ cup cold water. Drain oranges and cut into small pieces. Add crushed pineapple. Place cranberry sauce in a bowl and stir in the sugar. Mix all ingredients together. Put into a serving bowl and refrigerate until set. Serve with whipped cream.   Overnight Lemon Pineapple Salad 2 egg yolks 1 cup pineapple juice (use the juice from the can used below) Pinch of salt ½ cup sugar 1 tablespoon cornstarch 1 20-ounce can crushed pineapple (drained) 2 tablespoons lemon juice 1 cup whipping cream ½ cup sugar 1 ½ cups miniature marshmallows Maraschino cherries (optional) In a saucepan, mix with a fork the egg yolks and pineapple juice until well mixed. Mix sugar, cornstarch and salt and stir into egg yolk. Cook over medium heat until thick, stirring constantly. Let the mixture cool for 20 to 30 minutes. Put the crushed pineapple and lemon juice into a mixing bowl. Stir until combined, spoon over the pineapple sauce and stir. Whip the cream until it begins to thicken. Gradually add the sugar one tablespoon at a time until thickened and stir in marshmallows. Fold into the pineapple mixture and spoon into a serving bowl. Refrigerate overnight. Garnish with Maraschino cherries, if desired, before serving.   Tommie Hill’s Vegetable Casserole 2 cups frozen mixed vegetables 1 cup chopped onion 1 cup celery 1 cup mild cheddar cheese 1 cup Hellman’s mayonnaise 1 cup Ritz cracker crumbs 1 stick butter. Briefly cook together mixed vegetables, onion and celery. Mix cheese and mayonnaise. Drain vegetables and add to cheese mixture. Mix melted butter and cracker crumbs. Place vegetable mixture in a baking dish and cover with cracker crumbs that have been mixed with melted butter. Bake at 350 degrees for 30 minutes.   Tommie Hill’s Chocolate Frost 1 cup flour 1 stick butter 1 cup chopped nuts 8 ounces cream cheese 1 cup powdered sugar 8 ounces Cool Whip 2 3-ounce packages chocolate instant pudding 3 cups milk Mix together flour, butter and nuts and pat into a 13 x 9 x 2-inch glass dish. Bake at 350 degrees for 15-20 minutes. Cool. Combine cream cheese, powdered sugar and Cool Whip and spread over cooled crust. Use a mixer to mix together instant pudding and milk until smooth and creamy. Pour over the cheesecake layer. You may top the chocolate layer with another 8 ounces of Cool Whip and sprinkle nuts on top. However, those are optional.   Mildred Akers’ Pecan Delight 1 cup plain flour 2 tablespoons sugar 1 stick margarine ½ cup chopped pecans 2 boxes instant butter pecan pudding 8 ounces cream cheese 1 cup powdered sugar 1 cup Cool Whip additional Cool Whip (optional) Pat down first four ingredients in bottom of oblong baking dish. Bake at 350 degrees for 15 minutes. Let cool. Make instant pudding according to package directions. Set aside. When crust is cool, spread pudding over top. Mix cream cheese and powdered sugar until creamy. Add Cool Whip. Put over top of pudding. You may also top cream cheese mixture with additional Cool Whip.