Heat milk and marshmallows until melted. Cool. Add whipped cream and pineapple.
Line pan with half of crumbs, fill with marshmallow filling, sprinkle top with remaining crushed graham crackers.
Cool several hours.
Cream cheese and salad dressing.
Add pineapple and juice, marshmallows and prepared Dream Whip.
Add nuts, if desired.
Combine the fruit, nuts, marshmallows and salad dressing; fold in the Cool Whip.
Chill about 2 hours.
Mix the apples, grapes, pecans and marshmallows in a clear glass bowl.
Boil the egg yolks, sugar and lemon juice (stirring constantly) for 1 minute.
Let cool to room temperature; then pour over salad and stir gently. Refrigerate for several hours before serving.
Place peach 1/2 for body on salad plate.
Arrange celery sticks for arms and legs around peach.
Use large marshmallow for head, raisins for eyes, nose, shoes and buttons.
The small piece of maraschino cherry for mouth.
Put shredded cheese around the marshmallow for hair.
Add a skirt of leaf lettuce to complete the salad.
Dissolve jello in water and cool.
Add 7-up.
Add marshmallows, crushed pineapple, and bananas.
Pour into a 9 x 13 pan or glass dish.
Put in refrigerator to set.
To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
Wait for mixture to cool.
Add cool whip to mixture.
Frost jello salad.
Keep in refrigerator.
Combine all ingredients.
Put in refrigerator.
Salad improves after it sets a day or two.
an.
For the marshmallow layer, warm the marshmallow spread in a
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
Sift sugar and cocoa powder together into a large mixing bowl.
Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
Stir until melted, 2-3 minutes and remove from heat.
Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
Stir until the frosting is smooth and satiny.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Mix apples and candy bar pieces together in a large bowl.
Mix softened cream cheese and marshmallow cream together in a separate bowl. Fold into the apple-candy mixture. Refrigerate for at least 1 hour before serving.
Mix the jello and boiling water.
Add raspberries, applesauce and lemon juice.
After salad is set, frost with topping of Marshmallow Creme mixed well with cream cheese.
Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Stir lemon juice and rind into Marshmallow Fluff.
Blend the cream cheese with 1/4 cup heavy cream.
Whip remaining cream until it thickens, then add cream cheese.
Mix well.
Combine with Marshmallow Fluff and lemons.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
emaining sweetened condensed milk with marshmallow creme and peanut butter morsels