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.
Stir-fry meat, onion, pepper and celery (use tenderizer on meat if necessary).
Add carrots, cabbage, potato and tomatoes.
Cook until meat is tender.
Add barley and basil.
Simmer until barley is tender.
Serve hot with salad and a simple dessert.
old in half of the dessert topping (Cool Whip) and carefully
ivide ice cream evenly on dessert cups so you have a
5 minutes to set.
*SIMPLE JELLY DONUTS:.
Prepare and
Stir simple syrup, whiskey, and lemon juice together in a glass. Stir in ice. Garnish with cherry.
Melt chocolate and cream in medium size, heavy saucepan over medium heat, stirring constantly until smooth.
Stir in egg.
Cook, stirring constantly, until bubbles appear on surface.
Remove from heat and scrape into blender.
Add vanilla to blender.
Blend at high speed for 1 minute.
Pour into 4 dessert cups, dividing equally.
Chill at least 2 hours or until ready to serve.
Garnish with bananas, whipped cream and chocolate sprinkles, if you wish.
Line 9 x 13-inch pan with cookies (save 4 cookies to crumble on top of dessert).
Mix all ingredients.
Pour over cookies. Sprinkle cookie crumbs over filling.
Refrigerate overnight or until solid.
Cut into squares.
Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
anging over the edges for easy removal.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
Mix all ingredients together.
Place in a 9 by 13 container. This dessert can be frozen.
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan.
Add in canned fruit.
Sprinkle top with cinnamon-sugar-flour and flake cereal.
If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350\u00b0.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Mix limeade and sweetened milk concentrate in medium bowl until just blended. Whisk in food coloring.
Mix well. Fold in dessert topping.
Turn mixture into pie crust.
Refrigerate until firm, about 3 hours.
To serve, garnish with additional whipped topping and chocolate curls or lime slices.
Makes 6 servings.
Cut up and wash the fresh rhubarb and put in pan to boil.
Add water and 3/4 cup sugar (this can vary, depending on how sweet you want your dessert).
Also add the tapioca.
Bring to a boil and boil for 2 minutes.
Remove from burner and add red Jell-O.
Stir well, then pour into serving bowl or individual serving dishes. Put in refrigerator until set, then serve with small dab of Cool Whip or a slice of banana.
Prepare both packages of instant pudding as package directs. Set aside.
Line 9 x 13-inch pan with whole graham crackers.
Mix dessert topping with pudding.
Pour half the pudding-topping mixture over crackers.
Combine all fresh fruits with peach pie filling and refrigerate until chilled and ready to serve.
Can be used as a salad or dessert.