Here it is nearly June! I can’t believe that school will be out soon. It doesn’t seem possible. It seems that time flies so much more quickly when it isn’t winter.
With graduation celebrations, family reunions and group events starting up, most of us will be asked to bring a covered dish to the barbeque/potluck. I’m sharing some favorites that came from friends. I hope you find at least one of these interesting enough to try.
Sawdust Salad
1 (3 ounce) package lemon
flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
2 cups boiling water
1 (20 ounce) can crushed pineapple, drained
1 (16 ounce) package
miniature marshmallows
2 cups pineapple juice
1 cup white sugar
2 eggs, lightly beaten
5 tablespoons all-purpose flour
3 bananas, sliced
1 tablespoon lemon juice
2 (1.3 ounce) envelopes whipped topping mix
1 (8 ounce) package cream cheese, softened
1 cup shredded coconut, toasted
Directions: In a large bowl, combine the lemon and orange gelatin powders and add the boiling water. Stir until the powders are dissolved, then stir the drained pineapple and marshmallows into the mixture and chill until firm.
While the gelatin mixture is chilling, whisk together the pineapple juice, sugar, eggs and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch. Remove from heat and let before spreading over the congealed gelatin mixture.
Toss the sliced bananas with the lemon juice to prevent browning of the fruit. Drain the fruit and layer the sliced bananas over the custard mixture. Mix the whipped topping mix as directed on the packages and beat in the cream cheese until smooth. Spread over the bananas and sprinkle with the toasted coconut.
Chill for several hours before serving.
Antipasto Pasta Salad
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced (you can substitute with a full-flavor
Swiss cheese)
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions: Cook the pasta in a large pot of salted boiling water until al dente. Drain; cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
Strawberry-Banana Split Cake
2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter or margarine, melted
1/4 cup sugar
FILLING:
1/2 cup butter or margarine, softened
2 cups confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract
3 large firm bananas, cut into 1/4-inch slices
2 (8 ounce) cans crushed pineapple, drained
2 quarts fresh strawberries, sliced
TOPPING:
2 cups whipping cream
1/4 cup confectioners’ sugar
1 1/2 cups chopped walnuts
Directions: Combine the crumbs, butter and sugar; press into an ungreased 13 x 9 x 2-inch dish. Chill for one hour.
In a mixing bowl, cream butter, confectioners’ sugar, milk and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries.
In a small mixing bowl, beat cream until soft peaks form. Add confectioners’ sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
