Sunday, June 26, 2005

Our Charlie Chan Library is growing! And this is one library where you DON'T have to worry about making noise . . . not when Charlie's own children are running around!
I am going to the cookbook section today for two recipes, the first of which comes from Mrs. Chan's Family Cookbook. This is an old stand-by from my sister-in-law, Cheryl:

"Pink Stuff"

Mix 1 cup Eagle Brand Condensed Milk
with 1/3 cup lemon juice

Fold in:
1 large can crushed pineapple, drained
1 small can Mandarin oranges, drained

Add:
1 can cherry pie filling
2 cups small marshmallows
1/2 to 1 cup chopped nuts
1~9 ounce carton Cool Whip

This is good whether you're in a city like Reno or out in the hot, dry desert. It's good as a dessert, for that matter, or as a side dish. It's also good for a quick Fourth of July addition, too.

And "Pink Stuff" is the name I put on it when I put it in the family cookbook. Don't ask me why I never asked Cheryl what she calls it!


Courtesy of www.istockphoto.com.

Also good for the Fourth of July celebrations is a quick appetizer from "Recipes Stenciled in Time," a cookbook brought out by the "Thistle Hill Docent Guild," 1990, a house museum in Fort Worth, TX:

Sausage Balls

1 pound sausage
2 cups grated Cheddar Cheese
3 cups Bisquick

Mix all ingredients with hands.
Form into small bite-size balls.
You can freeze and then bring out for parties at anytime.
Bake at about 350 degrees until golden brown.
They are bet baked but can be done in a microwave.
Courtesy of www.thistlehill.org.

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