By NEMS Daily Journal
Frozen Strawberry Salad
1 (8-ounce) block cream cheese, softened
1 cup sugar
3 to 4 mashed bananas
1 (10-ounce) package frozen strawberries, thawed
1 large can pineapple, undrained
1 (8-ounce) container Cool Whip
1 cup chopped pecans (optional)
Combine cream cheese and sugar. Mix fruits with a mixer. Combine cream cheese mixture and fruit mixture. Fold in Cool Whip and pecans, if using. Freeze in paper cups in a muffin tin. Can be eaten directly from the freezer.
Makes about 3 dozen.
3 pounds boneless, skinless chicken breast halves, boiled and shredded (save broth)
2 cans cream of chicken soup, divided
1 (8-ounce) container sour cream
Pepper to taste
2 cans refrigerated crescent rolls
Combine shredded chicken, 1 can of soup, sour cream and pepper until thoroughly mixed. Place a large spoonful of mixture into each crescent roll. Roll up and tuck the sides underneath and place in a 9×13-inch baking dish.
Combine remaining can of soup with enough reserved chicken broth to make a thin gravy. Pour on top of roll-ups. Bake at 350 degrees for 40 to 45 minutes or until rolls are brown on top.
or Vegetable Pizza
2 cans refrigerated crescent rolls
3⁄4 cup Miracle Whip salad dressing
2 (8-ounce) packages cream cheese
1 envelope Hidden Valley Ranch salad dressing mix
3⁄4 cup each finely chopped vegetables, such as green peppers, green onions, carrot, mushrooms, broccoli and cauliflower
3⁄4 cup shredded Cheddar cheese
Cover bottom of cookie sheet with crescent rolls pressed together to form a crust. Bake at 350 degrees for 7 to 8 minutes. Cool.
Mix Miracle Whip, cream cheese and dressing mix. Spread evenly on crust. Cover with finely chopped vegetables (remember, 3⁄4 each of desired vegetables). Press vegetables into cream cheese mixture with a paper towel to remove excess moisture. Sprinkle with cheese. Chill 1 to 2 hours and cut into squares.
1 cup shredded coconut
1 cup chopped pecans
1 box German chocolate cake mix
1 stick margarine, melted
1 (8-ounce) block cream cheese
1 box powdered sugar
1 container chocolate frosting
Grease a 9×13-inch cake pan. Sprinkle coconut and chopped pecans in bottom. Prepare cake mix according to directions on box. Pour batter over pecans and coconut.
Blend margarine, cream cheese and powdered sugar. Spread carefully over cake batter with a spoon. Bake at 350 degrees for 30 to 40 minutes. Cool. Top with chocolate frosting. May be refrigerated before serving.
2 packages frozen chopped spinach
4 tablespoons butter or margarine
2 tablespoons all-purpose flour
1⁄2 cup evaporated milk
2 tablespoons chopped onion
1 (6-ounce) roll jalapeño cheese
or 6 ounces Mexican Velveeta, cut up
3⁄4 teaspoon celery salt
3⁄4 teaspoon garlic salt
1⁄2 teaspoon black pepper
1 tablespoon Worcestershire sauce
Heat spinach, drain and reserve liquid. Set aside.
Melt butter or margarine. Add flour and stir until blended, but not brown. Add reserved liquid slowly and stir to avoid lumps. Stir in evaporated milk and cook until thick and smooth, stirring constantly. Add onion, cheese and seasonings and stir until cheese is melted. Combine with spinach and serve immediately or put in a baking dish and top with buttered bread crumbs. Refrigerate overnight and heat to serve.
Makes 6 servings.
1 package yeast
2 cups warm water
11⁄2 sticks margarine, melted
1⁄4 cup sugar
4 cups self-rising flour
Dissolve yeast in warm water. Combine melted margarine and sugar and mix all together. Beat in 1 egg. Add flour and mix. Store in an airtight container at least 3 to 4 hours in the refrigerator. Grease muffin tins and drop mixture in by spoon. Bake at 350 degrees about 20 minutes. Mixture will keep in the refrigerator a few days.