Recipe – “Cherry, Tomato and Shrimp Salad”

Cherry, Tomato and Shrimp Salad


1              pkg. cherry jell-o

2              cups tomato juice

1-1/2       tsps. Grated onion

1-1/2       tsps. Vinegar

¼             tsp. salt

1              8 oz. can shrimp or crabmeat

½             cup finely chopped celery

½             cup grated carrot


Dissolve jell-O in heated tomato juice, let cool, and add the remaining ingredients.  Refrigerate.

Recipe – “Carrot and Celery Soup”


Carrot and Celery Soup


3              cups celery (use tops and leaves)

2              cups carrots

¼             cup chopped onion

Add to the above, 6 cups of water and cook until just tender.


Process in blender:

1              cup powdered milk

1/3           cup butter or margarine

Add these ingredients to the above liquid.


-Flavor with a little basil, dill, salt and pepper (to taste), 3 tblsps.,  chicken-in-a-mug (or equivalent in cube).  Bring to a boil and serve.


Can be frozen.

Recipe – “Banana Blueberry Bread”

“Banana Blueberry Bread”

“Fare for Friends Foundation”


1-1/2 cups flour

2/3      cup sugar

2          teaspoon baking powder

½         teaspoon salt

¾         cup quick cooking oats

1/3      cup salad oil

2          eggs, slightly beaten

1          cup bananas, mashed

¾         cup blueberries, fresh or frozen


Preheat oven to 350 degrees Fahrenheit.  Sift first 4 ingredients together.  Add oats, oil, eggs and bananas.  Stir just enough to mix.  Fold in blueberries lightly.  Bake in a greased 9” x 5” (2 (L) loaf pan for 1 hour.  Cool in the pan for 10 minutes, then turn onto a wire rack.. Wrap well when cool.  Chill a few hours before slicing.   *Makes 1 loaf.

Recipe – ” Mexican Fruit Dessert”

Mexican Fruit Dessert

by Better Crocker’s WWC


3            oranges, pared and sectioned

3            banana’s, sliced

1          pint strawberries, cut into halves

1/4       cup coffee-flavoured liquer

1          cup whipped cream

1/         cup powdered sugar

Ground cinnamon


Toss oranges, bananas and strawberries with liquer in 2-quart bowl.

Beat whipping cream and powdered sugar in chilled 1-quart bowl until stiff.

Spread over fruit; sprinkle with cinnamon. Serve immediately. Serves 6.

Recipe – “Chocolate Mallow”

Chocolate Mallow

by Betty Crocker’s WWC

 16        large marshmallows or 1-12 cups miniature marshmallows

1/3       cup  water

1/4       cup cocoa

1/2       cup whipping cream


Heat marshmallows, water and cocoa over medium heat, stirring occasionally, until marshmallows are melted.  Refrigerate until mixture mounds slightly when dropped from  a spoon.


Beat whipping cream in chilled 1-quart bowl until stiff.  Fold marshmallow mixture into whipped cream.  Spoon into 4 dessert dishes.  Cover and refrigerate until firm, at least 3 hours but no longer than 24 hours.

Recipe – “Chocolate Coconut Layers”

Missed out blogging on Valentine’s Day, out with sweetie to a movie date.  I am sure many of you were out for dinner with that special loved one.

Sorry if the font is screwed on this one.    Many times over, copying this recipe won’t correct the issue.   Anyhow, these go great with tea or coffee, enjoy.

“Chocolate Coconut Layers”
Cookbook: “Cookies and Bars” – “Paragon Publishing”
Scant 6 tbsp. Unsalted butter or margarine, plus extra for greasing
8            oz. Chocolate graham crackers
7            fl. oz. Canned evaporated milk
1            egg, beaten
1            tsp. Vanilla extract
2            tbsp. Superfine sugar
Scant 1/2 cup self-rising flour, sifted
Scant 1-1/3 cups dry unsweetened coconut
1-3/4     squares semisweet chocolate (optional)
(tsp. – teaspoon)            (tbsp. – tablespoon)
–    Preheat the oven to 375 degrees Fahrenheit. Grease a shallow 8-inch square cake pan and line the bottom with parchment paper.
–    Crush the crackers in a plastic bag with a rolling pin or process them in a food processor.  Melt the butter in a pan and stir in the crushed  crackers thoroughly.   Remove from the heat and press the mixture into the bottom of the prepared cake pan.
–    In a separate bowl, beat together the evaporated milk, egg, vanilla, and sugar until smooth.  Stir in the flour and grated coconut.  Pour over the cracker layer and use a spatula to smooth the top.
–    Bake in the preheated oven for 30 minutes, or until the coconut topping has become firm and just golden.  Remove from the oven and let cool in the cake pan For about 5 minutes, then cut into squares.  Let cool completely in the pan.
–    Carefully remove the squares from the pan and place them on a cutting board.   Melt the semisweet chocolate (if using) and drizzle it over the squares from the pan and place them on a cutting board.   Melt the semi-sweet chocolate (if using) and drizzle it over the squares to decorate them.  Let the chocolate set before serving.     -Makes 9-