ivide ice cream evenly on dessert cups so you have a
Turn oven temperature to 475\u00b0.
Spread dessert shells with jam or jelly.
Place on baking sheet.
Bake dessert shells with jam or jelly for 5 minutes.
Place a scoop of ice cream in center; top with whipped cream and serve.
Serves 4.
*If desired 1 cup (about 5 oz.)
Alaska Pink shrimp, Alaska Dungeness, King or Snow crab meat or combination of seafoods may be substituted.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Drain and chunk Alaska salmon, removing skin and bones.
Bring 5 cups water to boil in large saucepan.
Add stir-fry mix, cook 3 minutes.
Break ramen noodles into 4 pieces, stir into water.
Add onions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil and ramen seasoning packet; simmer 3 minutes.
Stir salmon into soup; heat through.
Serve immediately.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
cups; add to danish dessert. Mix and bring to a
repare the box of Danish Dessert according to directions.
While
he pints of Coconutmilk frozen dessert on the counter to soften
Break cake into bite size pieces.
Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of the dessert topping over all; top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover; refrigerate overnight.
Makes 12 servings.
old in half of the dessert topping (Cool Whip) and carefully
Melt butter and sugar; pour over the Rice Krispies, walnuts and coconut.
Put 1/2 of this mixture into greased 9 x 13-inch pan. Slice the ice cream and lay on top of this mixture.
Now add the other half of the mix on top of the ice cream and press down firmly.
Place in freezer.
Cook Danish Dessert as package indicates.
Cool.
Add berries (thawed).
Top dessert with sauce as you serve it.
Add dollop of Cool Whip.
ineapple over bananas. Spread with dessert topping.
Sprinkle with chocolate
Add cup of boiling water to 3 ounce package of gelatin dessert mix.
Stir until dissolved.
Add 1 cup plain yogurt.
Cover and then refrigerate until firm.
Yield: 4 servings, 107 calories per serving.
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
hen ready to make the dessert, cut sweet potato into 1
Mix Danish dessert and cool.
Pinch off angel food cake into pieces, making 1 layer in a 9 x 13-inch pan.
Fix Dream Whip; add 1 1/3 cups of sugar and cream cheese.
Mix
all white mixtures together.
Mix strawberries in cooled Danish dessert.
Put following layers in pan:
layer of cake, white mixture and strawberry mixture.
ntil warm.
To assemble dessert, layer pretzel crisps with warm