June Recipes

(These are great for a wedding! Easy and fast!)

3 oz. cream cheese
2 tablespoons butter

(margarine's OK, but I think butter tastes better)
1 pound powdered sugar

Blend ingredients well, until smooth and creamy. Press into moulds ~OR~ roll into balls and then press down with a meat tenderizer, or with a fork criss-cross-style (like you'd do with peanut butter cookies), or use any other cool-looking texturizer you can find in your drawer!

NOTES: If you wish to color these, it is best to use paste food coloring. (Available at cake decorating or gourmet food shops.) And a word to the wise on that(!): If you are wanting pale pastel colors, start with just a very small amount of coloring (like dip a toothpick tip in it) as this stuff goes a long way! You can always add more, but you'll have a bright color in no time at all if you start out with too much!

Fudgecicles

Smaller batch:

1 (4-oz.) pkg. chocolate pudding

¼ c. sugar

3 c. milk

Larger batch:

(5 ¼-oz.) pkg. chocolate pudding

1/3 cup sugar

4½ cups milk

Mix dry pudding and sugar together; then stir in milk. Cook as directed on package. (I prefer to do it in the microwave!) Cool 5 minutes, then chill in pan in freezer for 30 min. Pour into molds and freeze.

Sprouts

(Makes 1 quart)

1-quart jar

1 rubberband, to fit opening of jar

Cheese cloth or nylon piece to cover opening

Sprouting seeds: (choices:)

2 T. alfalfa seeds ~or~ 3 T. mustard seeds ~or~ ½ c. mung bean seeds

1) Place seeds in jar and cover. Run warm water through top to cover. Use 3-4 times as much water as seeds.

2) Soak seeds overnight. Next morning pour off water, rinse in running water and invert jar over a bowl, tipping sideways to let air in. Keep jar out of sunlight. (Put in a cupboard or under a towel if necessary.)

3) Repeat 2 or 3 times every day. In about 4 days, you will have a jar full of sprouts, one to two inches long. (Sprouting time will vary according to the type of seeds you use and your particular growing conditions, such as amount of light, temperature, etc.)

4) Put them in the light to develop the chlorophyll until they turn a fresh green color. Store in the same jar by replacing the cover with a regular lid, or store in a plastic bag. They will keep for 5 to 7 days in the fridge.

Lemon Jell-O Salad

(From Mom Shelton)

Filling:

1 3-oz. lemon Jell-O (fix according to directions)

1 8-oz. crushed pineapple, drained and juice set aside

mini marshmallows (optional)

(sliced bananas ~ optional)

Let Jell-O thicken somewhat and then add other ingredients. Put back in fridge to finish setting.

Topping:

1 cup juice (Use drained pineapple juice and add water to make 1 cup of juice)

1 T. butter

1 egg (beaten)

½ c. sugar

2 T. cornstarch

Boil until thickened. Add ½ to 1 cup of Cool Whip. Grate cheese on top (optional; but if you've never tried it and it sounds weird, I think you'll be pleasantly surprised!)

Potato Salad

3 lbs. potatoes

Marinade:

1 cup oil

¼ cup wine vinegar

1 tbsp. celery seed

1 tbsp. lemon juice

1½ tsp. salt

1½ tsp. Worcestershire sauce

½ tsp. honey

dash pepper

2 cloves garlic, crushed

1¼ cup mayonnaise

1 cup small pitted ripe olives (cut up or whole)

(or 1 small can sliced olives)

Peel (or not, depending upon your tastes) potatoes, cook in boiling, salted water until fork-tender—25 min. Drain. Cool slightly for easier handling. Cut in 1" cubes.

Meanwhile, place marinade ingredients in a large bowl and stir until well mixed.

Add potatoes and toss lightly.

Cover and refrigerate about 4 hrs. to marinate, tossing occasionally.

To serve, remove potatoes from marinade with slotted spoon to another large bowl. Discard marinade. Add mayo and olives and stir until well combined. Serve or cover and refrigerate until serving time.

Cheese Bread

INGREDIENTS:

Bread ~ Just about any kind: French bread, sourdough,

English muffins (halves), rolls (of any kind) cut in half lengthwise

and open face up, homemade or regular white or wheat

bread slices, hoagies sliced in half lengthwise, etc.

Garlic powder ~ to taste (I prefer this over garlic salt.)

Grated cheddar cheese ~ grate up a bunch;

you can always grate more if you run out

Fresh shredded Parmesan cheese ~ just get out

the bin and use as desired. The canned grated kind that comes

in a tall can is okay, but not as good as fresh ~ which you can

either get in a tub or get a brick and grate yourself.

1) Arrange bread on cookie sheet.

2) Butter each piece/slice of bread or roll.

3) Sprinkle garlic powder over each piece.

4) Set oven rack near the top ~ maybe the second level down ~ and turn oven to "Broil." (If your oven has a separate temperature setting for the broiler, set it at 400.)

5) Sprinkle grated cheese over each piece. There's no "right amount" ~ just what looks good to you.

6) Sprinkle Parmesan cheese over each piece.

7) For extra "effect" ~ but this is not necessary ~ lightly sprinkle with some dried green spice, like parsley, Italian seasoning, etc.

8) Place cookie sheet in oven and broil until golden brown. I HIGHLY suggest you hardly take your eyes off of after one minute as it can easily burn. (I have scientifically proven this many times. My family and guests have gotten very good at saying "Oh, I really PREFER it burned anyway!!"